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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 2010 SSICA has become a Special Agency of the Chamber of Commerce, Industry and Agriculture of Parma.

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News

Biocopac: storia di successo per Horizon 2020

 Parma, 25 giugno 2015

Biocopac, progetto finanziato dal 7° Programma Quadro di cui è stato coordinatore il dipartimento Imballaggi di SSICA, è stato scelto fra i progetti trattati nell’opuscolo da Horizon 2020, 

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Giornate Nazionali sulla Corrosione e Protezione

Parma, 24 giugno 2015

La dr.ssa Chiara Zurlini, del dipartimento Imballaggi di SSICA, ha partecipato alla XI Edizione delle Giornate Nazionali sulla Corrosione e Protezione, svoltesi dal 15 al 17 giugno a Ferrara,

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VIII Congresso Mondiale sul Prosciutto crudo

Parma, 17 giugno 2015

Il 25 e il 26 giugno prossimo si svolgerà a Tolosa (Francia) l'VIII Congressso Mondiale del Prosciutto crudo. 
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