Experimental Station For The Food Preserving Industry

SSICA - now special Agency of the Chamber of Commerce in Parma, is an Institute for applied research, established in Parma in 1922 and operating on a national scale with the specific aim of promoting the technical and technological progress in the Italian fruit, vegetable, meat and fish processing industry. In 1999 SSICA was transformed into a public economic institution with important legal, operational and administrative modifications which, however, have left its mission and functions unchanged. To date SSICA is one of the most important institutions of applied research in the food preservation sector existing in Europe and in the world.
• pre-competitive industrial research and development
• analysis, testing and experimentation of products, processes and new technologies
• consultancy for enterprises, public authorities and public institutions
• technical and scientific dissemination of knowledge and documentation as well as promotion of quality in the meat, fish, fruit and vegetable preserving sectors
• training of personnel destined for working in the above sectors
• participation in technical standardisation activities
• carrying out of specific activities entrusted by regional, national and supernational bodies.
INTERNAL ORGANISATION : At the two Parma and Angri seats, SSICA presents a functional division between the technical-scientific, administration and communication areas. The technical-scientific area is structured as follows: Meat products ; Fish products ; Vegetable products ; Microbiology ; Consumer science ; Packaging ; Production technologies, chemical safety, environment, quality assurance.

Applied research concerning the production chain of the agrifood sector

What we offer

Applied research and pilot-scale experimental tests are carried out at SSICA’s chemical, instrumental-technological and microbiological laboratories, which are undoubtedly some of the best-equipped in the world. Modern research instruments and equipment and industrial or pilot plants facilitate advanced industrial experiments. In order to keep its industrial equipment up-to-date with technological development, SSICA also collaborates with mechanical enterprises; this collaboration allows SSICA special access to newly-developed equipment. Training of personnel destined for work in the meat, fish, fruit and vegetable preserving sectors.

What we are looking for

SSICA looks to supply small and medium enterprises with a food-chain-integrated approach to topics regarding the food industry, with special emphasis on aspects such as technological characterisation of raw materials, product differentiation, development of new products and innovative technologies, process optimisation, safety, packaging and logistics.

Contact Person

Ms Rosaria Fragni

Ms Maria Gloria Attolini

Head Of Communication and information
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