Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA)
The Experimental Station for the Food Preserving Industry (Stazione Sperimentale per l'Industria delle Conserve Alimentari - SSICA) is a Public 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. 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.
The SSICA Packaging Department focuses its activity on the hygienic-sanitary control as well as on the correct functioning of the containers and of the materials involved in relation with their construction characteristics and operating conditions for use. The research activity of the department concerns the study and characterization of polymeric and metallic materials, the interactions of the packaging material with the food product (which may reduce the expected shelf-life) and the migration of components from materials to food products.
Role in the project
Key Competences & Skills: SSICA activities focus on applied research regarding the production chain in the agro-food sector. Through that, SSICA aims at supplying suitable solutions to the food preserving industry in terms of product and process innovation, technology, methodology and use of raw materials, ingredients and materials; improvement of production processes and services, food safety and quality, plant hygiene as well as of the conditions which determine the competitiveness and productivity of enterprises. SSICA will perform tests on prototype plant performances, on properties of extracted cutin and hygienic tests in compliance with the EU regulations. SSICA will study of the chemical-physical and hygienic properties of the applied coatings and will evaluate their environmental impact (LCA). Further it will be in charge of the overall project management and dissemination.
Angela Montanari is the coordinator of the BICOPAC FP7 Project (www.biocopac.eu) and responsible for the Packaging Department. She coordinates the research and service activities regarding the compatibility between packaging and food products as well as packed product safety. She carried out a number of research works on the shelf-life of metal cans, on the improvement of corrosion resistance and on the protective properties of lacquered metallic materials used for food packaging. She participated in several EU projects and has published over 100 papers in international journals. She is co-author of the Monography “Metallic materials and packaging for food industry”. Dr. A. Montanari is the Project Manager and responsible for the scientific coordination and technical management, and reporting of the project.
Website & Info: http://www.ssica.it