You are not authorised to view this resource. You need to login.
Since 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.
Thanks 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.
Mercoledì 14 settembre 2016, con due appuntamenti (uno a a Parma presso la Sala tricolore SSICA e uno a Reggio Emilia presso Tecnopolo),
la Fondazione ITS Tech&Food presenterà i corsi in programma per il biennio 2016-2018.
Si sono svolti a Santiago del Cile dal 6 al 9 marzo 2016 il 12° World Processing Tomato Congress e il 14° Simposio ISHS. Gli eventi
hanno costituito un’importante occasione d’informazione e d’incontro fra i principali attori mondiali
della filiera del pomodoro da industria.