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About us

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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Departments and Areas

Funded Projects


Corso di analisi microscopica e chimica del pomodoro e dei suoi derivati PDF Print

Parma, 13 marzo 2017

SSICA anche quest'anno organizza il Corso di Analisi Microscopica e Chimica del Pomodoro e dei suoi Derivati che avrà luogo dall'8 al 26 maggio 2017, sia presso la sede di Parma che presso la sezione di Angri.

In allegato le informazioni e la modulistica per l'iscrizione al corso.


Il contatto per l'iscrizione è il seguente:

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