Sections of the Area

Microbiology

The main task of the area is to ensure the stability and the microbiological safety of food products through research projects on specific topics, direct assistance to companies through analysis and consultancy services, planning of training courses for food industry technicians.

Chemical Safety

The mission deals with food preserves safety in relation to the food chemical risks, in particular pesticides contamination, substances migration from packaging materials, improper use of additives and chemical contamination of voluntary or involuntary origin.

Factory

The area deals with the carrying out of research projects and applied programs.
This activity takes place in close contact with food manufacturers, plant builders, research institutes and universities.

Metrology

This area mainly focuses on research, projects and support for companies on plant and engineering issues and to the validation of processes and plants. The area also offers service to companies for calibration through ACCREDIA certification of equipment for temperature measurement.

Accreditation

SSICA carries out assessments in all preserved food sectors.
In order to provide an increasingly qualified analysis service, since 1996 SSICA has been implementing an accreditation agreement with ACCREDIA for the Parma office, which is renewed every 4 years.