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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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Corso di Analisi Microbiologica e Chimica del Pomodoro PDF Print

Parma, 8 aprile 2019

SSICA organizza, dal 13 al 31 maggio 2019 presso la Sede di Parma e dal 6 al 24 maggio 2019 presso la Sezione di Angri (SA), il "Corso di Analisi Microscopica e Chimica del Pomodoro e dei suoi Derivati". 

Le lezioni avranno luogo tutti i giorni feriali (escluso il sabato) dalle 8.30 alle 13 e dalle 15 alle 17 di alcuni pomeriggi.
Le richieste devono essere inviate al n. Fax 0521 795218 (c.a. Dr.ssa Enrica Bacchini), oppure all'indirizzo mail This e-mail address is being protected from spam bots, you need JavaScript enabled to view it  e dovranno pervenire entro il 3 maggio 2019 per la sezione di Angri ed entro il 10 maggio per la sede di Parma. Per maggiori informazioni: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it  

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



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