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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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Informazioni alle aziende produttrici di conserve e semi conserve PDF Print

Parma, 19 dicembre 2019


Si comunicano i codici di marcatura adottati per l'anno 2020, inoltrati dal CTCPA - Centre Technique Conservation Produit Agricoles.

Codice per la marcatura delle conserve: E 

- Codice per la marcatura delle semiconserve: P


L'uso di queste lettere di codice è facoltativo, tuttavia consente una chiara identificazione dell'anno di produzione da parte degli operatori del settore conserviero.  
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