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Viale F. Tanara 31/a
43121, Parma - Emilia Romagna
Contact name : Luca Sandei
Contact email : Click to see email address
SSICA is an applied and experimental research body founded as a Public Body in 1922 with Royal Decree no. 1396 of 2 July, with the purpose of improving the quality and safety standards of products along the entire supply chain.
The Experimental Station for the Food Preserving Industry (SSICA) aims to promote the technical and technological progress of the Italian food-preserving industry for the sectors of fruits, vegetables, meat and fish products, through its activities of research, consultancy, training and dissemination of information. Thanks 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 it takes part in national and international research projects.
SSICA has various departments specific to the different product sectors, as well as departments and laboratories in charge of more general activities; it has equipment and know-how aimed at experimenting with new products, new processing and preservation procedures, analyzing possible economic and social impact.
In the news
Valorisation of by-products: Agrimax and ECOAT projects
17 million Euros for the development of bio-lacquer
The Experimental Station for the Food Preserving Industry (SSICA) supplies suitable...
SSICA PROCESSING TOMATO TOPICS AND STRATEGIES
Luca Sandei, Carlotta Stingone, Rosanna Vitelli
SSICA – Research Foundation
Parma – Italy ...
The Tomato Foundation study begins
The Tomato Foundation is announcing the start of The Tomato Product Bioactive Qualification and Quantification sample study, which will...
Publication: Tomato Chemistry, Industrial Processing and Product Development
Editor: Sebastiano Porretta, SSICA (Experimental Station for the Food Preserving Industry, Italy)
Tomato is one of the most widespread...