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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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Workshop SSICA-UNIPR PDF Print

Parma, 17 luglio 2018

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Si pubblica in allegato una relazione sul workshop congiunto SSICA-UNIPR svoltosi in occasione della recente edizione di Cibus, dal titolo "Un sistema sinergico per la ricerca e il trasferimento tecnologico nell'agroalimentare" .

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Si pubblica inoltre il testo di alcune interviste rilasciate da Paolo Andrei, Rettore dell'Università di Parma, da Gabriele Costantino, Direttore del nuovo Dipartimento di Scienze degli Alimenti e del Farmaco di UNIPR e Presidente del Comitato paritetico SSICA-UNIPR e da Antonio Trifiro', Responsabile del Dipartimento Conserve Vegetali di SSICA.

Intervista Paolo Andrei

Intervista Gabriele Costantino

Intervista Antonio Trifiro' 

 
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