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esterniSince 1922, The Experimental Station for the Food Preserving Industry (SSICA), operating through its headquarters in Parma and the section of Angri (Salerno), has been promoting the scientific and technical progress of the Italian food-preserving industry for the sectors of fruits, vegetables, meat and fish products through activities of research, consultancy, training and dissemination of information.

bibliotecaThanks to its specialized staff and cutting-edge laboratories, SSICA is one of the most important applied research bodies in the preserved food sector in Europe and in the world and takes part in national and international research projects. The Institute includes departments specific to different product sectors, as well as departments and laboratories in charge of more general activities; with its skilled staff and updated equipment it is able to experiment with new products, new processing and preservation procedures, also analyzing their economic and social impact. In 2016 SSICA has become a national foundation for international research.

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SSICA a CibusTec 2016

Parma, 3 ottobre 2016

Come già per le passate edizioni, anche quest'anno SSICA sarà presente a CibusTec con un proprio Stand, PAD 5 G002.
Progetto Treasure

Parma, 15 settembre 2016


“TREASURE: l’inestimabile tesoro delle razze suine locali", Roma, 27 settembre 2016

World Processing Tomato Congress 2016

Parma, 8 luglio 2016

Si sono svolti  a Santiago del Cile dal 6 al 9 marzo 2016 il 12° World Processing Tomato Congress e il 14° Simposio ISHS.