The Experimental Station for the Food Preserving Industry

Since 1922, The Experimental Station for the Food Preserving Industry (SSICA), operating through its headquarters in Parma and its branch in Angri (Salerno), has been promoting scientific and technical progress in the Italian food-preserving industry.
In particular, its research, consultancy, training and dissemination work involves the sectors of fruit, vegetables, meat and fish products. Its specialized staff and cutting-edge laboratories make SSICA one of the most important applied research bodies in the preserved food sector in Europe and worldwide. The Institute, which takes part in national and international research projects, includes departments for specific product sectors, as well as departments and laboratories for more general activities; with its skilled staff and up-to-date equipment, it is able to experiment with new products, new processing and preservation procedures, and to analyse their economic and social impact. In 2010 SSICA became a Special Agency of the Chamber of Commerce, Industry and Agriculture of Parma.
Currently, about 3,000 Italian companies operating in the field of preserved meat, fruit and vegetables, frozen food and other specialities, canned fish, stocks and other extracts, distributed throughout the country, are SSICA contributors. The main services offered to companies include:

  • pre-competitive research aimed at the entire processing industry
  • research conducted specifically to order
  • advice, analysis, testing, shelf-life trials, challenge tests, including under confidentiality limitations
  • assistance to groups of companies, trade associations and manufacturer groups on issues concerning the drafting of production regulations and the technical interpretation of standards and regulations
  • education and training of industry staff
  • communication and dissemination of results to the scientific research community, companies and institutions through its website, scientific publications, the “Industria Conserve” journal and conferences and trade fairs.


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