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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 microscopica e chimica del pomodoro PDF Print

Parma, 14 maggio 2020

SSICA è lieta di comunicare che sta organizzando, dal 15  giugno al 3 luglio 2020 presso la Sede di Parma e  la Sezione di Angri (SA), il consueto  "Corso di Analisi Microscopica e Chimica del Pomodoro e dei suoi Derivati". 

Per ragioni di sicurezza il corso prevede la partecipazione di soli 10 iscritti per Parma e 10 per Angri.
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 10 giugno 2020. 
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.

LETTERA INVITO SSICA

DOMANDA DI ISCRIZION AZIENDA  

 

 
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