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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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Industria Conserve n. 1 2017 PDF Print

Parma, 12 aprile 2017

E' disponibile in formato elettronico il n. 1 (gennaio-marzo 2017) di Industria Conserve, incentrato sui prodotti carnei.

Il ssica_n1_2017_-_copertina.jpgvolume è costituito da tre sezioni:

- RUBRICA SCIENTIFICA, in cui sono riportati gli abstract di articoli recentemente pubblicati sul tema "Sostenibilità alimentare e miglioramento nutrizionale dei prodotti carnei"

- LEGISLAZIONE ALIMENTARE, contenente l'articolo "Gestione dell’esportazione di prodotti alimentari in USA. 2a parte."

- EVENTI, con le presentazioni di interviste a esponenti di ASSICA e SSICA.

In allegato il pdf della rivista.

Alle ditte contribuenti saranno comunicati tramite newsletter i dati per accedere al testo integrale della rivista.

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