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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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World Seafood Congress 2017 PDF Print

Parma, 15 gennaio 2018

World Seafood Congress (10-13 settembre, Reykjavik, Islanda)

La relazione riferisce dettagliatamente su quanto emerso al convegno mondiale sui prodotti della pesca, focalizzandosi in particolare sulle tematiche legate alla “crescita blu”, iniziativa della Commissione europea che ha lo scopo di valorizzare il potenziale dei mari, degli oceani e delle coste europee per creare in modo sostenibile nuove opportunità di lavoro e nuove imprenditorie nei settori produttivi della cosiddetta “economia blu” attraverso la promozione della ricerca, del trasferimento tecnologico e del partenariato tra ricerca scientifica e settore industriale.


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