Offices
Viale Tanara 31/A - Parma (PR)
Website
Organization
Fondazione di Ricerca
Director
Paolo Cozzolino
ART-ER Contact Person
Lorenzo Di Benedetto
Email
agrifood@art-er.it
SSICA, Stazione Sperimentale per l’Industria delle Conserve Alimentari, Fondazione Nazionale per la Ricerca Internazionale, svolge attività di ricerca fondamentale, applicata e di sviluppo sperimentale, di presidio tecnologico, di analisi e consulenze, di trasferimento dei risultati, di formazione e altre attività correlate, in favore delle aziende che operano nel settore conserviero dell’agroalimentare.
La SSICA opera sul territorio nazionale attraverso la sede in Parma e la sezione di Angri (SA).
Ricerca:
- Fondamentale, industriale e di sviluppo sperimentale con ricaduta diretta sul settore agro-alimentare
- Commissionata dalle imprese o dalle Associazioni di categoria
- Partecipazione a progetti di ricerca nazionale e internazionale
Assistenza alle aziende:
- Supporto tecnologico e normo-tecnico, sia presso SSICA sia presso le aziende
- Analisi, controllo e sperimentazione di prodotti, imballaggi, processi e nuove tecnologie, metrologia
- Progettazione di nuovi prodotti/formulati e/o aggiornamento degli esistenti
- Test di mercato, analisi sensoriale, consumer science, studi di shelf life
- Supporto all’ottimizzazione e al miglioramento di processi produttivi
- Trasferimento di conoscenze tecnologiche per il miglioramento della capacità di sviluppo innovativo, sicurezza e sostenibilità delle produzioni
- Supporto per l’adozione e il monitoraggio delle migliori condizioni d’igiene e sicurezza
- Supporto alla difesa delle produzioni tipiche
- Divulgazione scientifica.
UO 1
Mare e conserve ittiche
UO 2
Conserve animali
UO 3
Sostenibilità e valorizzazione
UO 4
Conserve vegetali
UO 5
Qualità, sicurezza e preindustrializzazione
UO 6
Marketing, consumer e servizi con le aziende
Aziende del settore delle conserve di carne, ittiche e vegetali nonchè delle imprese dei settori collegati (produttori di materie prime di origine animale, ittica e vegetale, fornitori di materiale di confezionamento, additivi e ingredienti, fornitori di servizi e industrie di impiantistica).
New methods for food quality and safety
- Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst - Roberta Virgili
- Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products - Roberta Virgili
- OGM detection in food - Roberta Virgili
- Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
- Colour analysis with destroing and non-destroying techniques - Roberta Virgili
- Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods - Luca Sandei
- Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation - Roberta Virgili
- Extraction and analytical methods for nutrients and functional elements - Roberta Virgili
- Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
- Tailor made chemical analysis to assess the nutritional value of functional foods - Luca Sandei
- Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates - Anna Sannino
Functional foods, nutrition and health
- Mathematical modelling for product/process optimization - Sebastiano Porretta
- Optimization of raw material selection for food processing/products - Roberta Virgili
- Functional compounds characterization from raw materials, ingredients, food and food industry left-overs - Sebastiano Porretta
- Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids) - Sebastiano Porretta
- Evaluation of the interactions between food matrix and bioactive components - Roberta Virgili
- Evaluation of the organoleptic characteristics of food bioactive components and related food - Sebastiano Porretta
- Evaluation of the physical, chemical, and microbial characteristics of products - Luca Sandei
- Packaging, designing and testing: choice of the proper materials for the desired product - Chiara Zurlini
- Packaging, designing and testing: shelf-life evaluation of food products and bioactive components - Chiara Zurlini
- Effects of industrial processes on the nutritional qualities of foods - Roberta Virgili
- Selection of nutritional/health claims according to EU Regulation
- Market survey and consumer trends towards functional foods - Sebastiano Porretta
Food quality and typical food products
- Physical, chemical, sensorial and microbial characteristics of traditional foods - Sebastiano Porretta
- Molecular traceability and chemometrics to define food quality and tipicality
- Panel test evaluation and sensorial analysis of local food - Sebastiano Porretta
- Characterization of the composition of food products - Luca Sandei
- Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics - Sebastiano Porretta
- Methods to increase functional molecules and decrease undesired contaminants in local food - Roberta Virgili
- Modification of technological processese to improve quality of local products - Roberta Virgili
- Sensorial analysis of food products to assess the effects of process or raw material modification - Sebastiano Porretta
- Consumer science - Sebastiano Porretta
Food microbiology and microorganisms of industrial interest
- Microbial strain selection for food production: enzymatic, physiological, and genetic characterization - Paola Mutti
- Microbial strain selection: technological characterization - Paola Mutti
- Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products - Paola Mutti
- Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition - Paola Mutti
- Procedures and optimization of microbiological processes in fermented food and feed - Paola Mutti
- Predictive microbiology for shelf-life prevision, for food safety and for innovative products. - Paola Mutti
- Combined stabilization strategies to enhance shelf-life and food safety - Paola Mutti
- Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product, - Paola Mutti
- Optimization of traditional stabilizing treatment to improve food quality - Luca Sandei
- Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments - Paola Mutti
- Effects of packaging on the evolution of food microbial population - Paola Mutti
- Microbial analysis, challenge tests, instrumental analyses - Paola Mutti
Machinery and plants
- Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
- Thermal exchange enhancement
- Fluidodinamic simulation of components and circuit
- Mechanical testing on construction materials
- Scanning Electron Microscopy + chemical analysis of materials (SEM/ESEM+EDX) - Chiara Zurlini
Innovation and optimization of process/product
- Definition of product specifications and analytical methods of verification - Luca Sandei
- Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
- Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics - Sebastiano Porretta
- Microbial kinetics during food storage - Roberta Virgili
- Thermal property measurement during processing steps and within container - Roberta Virgili
- Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
- Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions - Sebastiano Porretta
- Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products - Sebastiano Porretta
- Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage - Sebastiano Porretta
- Analytical tests for shelf-life characterization - Sebastiano Porretta
- On-line product control feasibility for process optimization
- Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation - Luca Sandei
- Operator practical training for process control and lab tests
- Training on regulations, legal requirement, guidelines, best practices
- Optimization of processing conditions by desing of experiments (DoE) for product development - Sebastiano Porretta
Valorization of food industry byproducts
- Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
- Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
- New ingredients, feed, and food formulation - Sebastiano Porretta
- Support in industrial scaling-up processing - Andrea Brutti
- Optimization of fermentation and biotransformation processes - Davide Imperiale
- Shelf-life modelization on tailor made ingredients or product - Sebastiano Porretta
- Evaluation of the functional properties of ingredients and new product formulation - Luca Sandei
- Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry - Davide Imperiale
Quality of raw materials
- Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies - Sebastiano Porretta
- Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs - Roberta Virgili
- On-farm rapid methods for quality assessment of dairy and meat products - Roberta Virgili
- Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products - Roberta Virgili
- Determination of the protein variation during product processing (i.e. dairy and meat products) - Roberta Virgili
- Analysis of grape, fruits and food processing left-overs - Luca Sandei
- Chemical and chemo-physical analysis on meat and vegetal products
Packaging
- Gas permeability reduction in packaging materials - Chiara Zurlini
- Packaging innovation to enhance food shelf-life - Chiara Zurlini
- Shelf-life evaluation and study of the interaction packaging-product - Chiara Zurlini
- Effect of migration from packaging to food and vice-versa: analysis and study - Chiara Zurlini
- Analysis of possible reuse and recycle of packaging materials - Davide Imperiale
- Contamination analysis of pre- and post-extrusion recycled material - Chiara Zurlini
- Development of new active and intelligent packaging - Chiara Zurlini
- Study of light transmission in packaging with UV absorber - Chiara Zurlini
- Study of superficial films with antimicrobial activity - Chiara Zurlini
- Property enhancement of innovative biodegradable materials
- Evaluation of packaging mechanical resistance with numeric simulation and experimental trials - Chiara Zurlini
- Study of modified atmosphere packaging - Chiara Zurlini
- Chemical analyses for food quality and safety (off-flavours, plasticizers) - Anna Sannino
- Evaluation of microorganism development on raw materials and packaged foods - Paola Mutti
- Sustainable packaging - Davide Imperiale
- Life cycle assessment for food packaging - Roberta Virgili
- New materials to reduce environment impact - Chiara Zurlini
- New material and technique study for bio- and eco-compatible packaging films
- Sterilizing, rinsing and filling under controlled contamination for food liquids
- Assessment of the environmental impact (LCA) of one or more packagings
- Specific migration analysis of one or more packagings - Anna Sannino
- Global migration analysis of one or more packagings - Chiara Zurlini
- Mechanical tests on packaging and packaging materials - Chiara Zurlini
- Consultation for techniques of Design of experiments (DoE)
- Studies on packaging permeability to gases (O2) and water vapour - Chiara Zurlini
- Trails for sterilizing, rinsing and filling for food liquids - Paola Mutti
- Film thermoformation and food packaging in modified atmosphere - Chiara Zurlini
- Training courses for packaging experts - Chiara Zurlini
- Characterization of polymeric material by differential scanning calorimetry and NMR - Chiara Zurlini
- Analysis of packaging regulations - Chiara Zurlini
Molecular traceability and systems for traceability
- Methods for the specific and varietal identification based on single components within blends - Roberta Virgili
- Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
- Food traceability by genetic analysis - Roberta Virgili
- Traceability of geographical origin by spettroscopic, proteomic, and genetic analyses - Luca Sandei
- Varietal DNA fingerprinting and specific DNA fingerprinting analyses - Roberta Virgili
- Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing - Roberta Virgili
Industrial symbiosis: use, reuse, valorization and material substitution
- Characterization techniques and pretreatments - Davide Imperiale
- Waste management and valorization technologies - Davide Imperiale
- Composting - Davide Imperiale
Biotechnology for the production of chemicals, materials and energy
- Evaluation and characterization of biomass potential (availability, identification and mapping) - Davide Imperiale
- Non-food crops for biomaterials and biofuels production - Davide Imperiale
- Marine and microalgal biotechnologies - Davide Imperiale
- Anaerobic digestion for materials and energy production - Davide Imperiale
- Conversion technologies for chemicals, materials and energy production (pyrolysis, gassification, fermentation, lignocellulosic treatments) - Davide Imperiale
- Upgrading and scale up processes - Davide Imperiale
- Biomethane upgrading - Davide Imperiale
Tools and methods for sustainability
- Life Cycle Assessment (LCA) - Davide Imperiale
Ecosystem services
- Indoor and outdoor monitoring systems - Davide Imperiale
- Evaluation of immunological plant response, genetics and plant physiology - Davide Imperiale
- Soil remediation - Davide Imperiale
Technologies for the management of water resources
- Technologies for water reuse in productive cycles (process water, rain water, grey water, treated wastewater) - Davide Imperiale
- Remediation technologies (Advanced Oxidation Processes (AOP), adsorption, phytoremedation) - Davide Imperiale
- Urban, industrial and sanitary water treatment plants - Davide Imperiale
Equipment
Description
Per la ricerca di metalli non in tracce (livello mg/kg)
Viene utilizzato per misure di consistenza su salumi (Texture Profile Analysis) e di tenerezza su carne (forza di taglio). È equipaggiato anche per misure di trazione (tenuta fetta) e di penetrazione ...
Impiegato con la tecnica SPME (Solid Phase Micro Extraction) per l’analisi dei composti organici volatili (VOCs) responsabili dell’aroma dei salumi
Impiegata per i prosciutti (capienza massima 30-40 prosciutti), compatibile anche con cicli di lavorazione sperimentali. Tutte le celle sono gestite da un software centralizzato con possibilità di arc...
Strumento al momento in attesa di riparazione
Per determinazioni in modalità gradiente e isocratica, con detector UV-VIS e fluorimetrico per il dosaggio delle ammine biogene (istamina ecc.)
Per studi sulle proprietà reologiche dei fluidi alimentari e per il dimensionamento degli impianti di processo
Per riconoscimenti di polimeri e vernici
Per lo studio della morfologia e della composizione superficiale di materiali metallici
Per la misura della microdurezza di superficie metalliche e per lo studio della struttura cristallina
Per lo studio delle transizioni termiche dei materiali polimerici, in relazione a proprietà quali cristallizzzazione, purezza, Tg, Cp
Mediante la registrazione della curva di degradazione termica dei polimeri si ottengono informazioni sulla loro composizione chimica
Per la valutazione dell'ermeticità (microperdite) di contenitori rigidi e flessibili
Per l'esame della superficie di tutti i tipi di materiali
Impiegato con SPME (Solid Phase Micro Extraction) e iniezione liquida.
L'analizzatore Automatico di Mercurio DMA-80 offre un'ottima alternativa alle procedure d'analisi classiche, garantendo la massima accuratezza e precisione ed eliminando qualsiasi fase di preparazione...
Il Total organic carbon (TOC) è una misura della quantità di carbonio legato in un composto organico ed è spesso utilizzato come indicatore non-specifico della qualità delle acque ...
Lo spettrofotometro UV-VIS DR6000 offre prestazioni imbattibili per attività ordinarie di laboratorio e applicazioni complesse in fotometria. Questo sistema è stato sviluppato per il reale lavoro in l...
Il sistema Thermo Scientific Dionex Aquion IC fornisce una base ad alte prestazioni per l'analisi della cromatografia ionica (IC) in una piattaforma compatta. Il sistema è progettato per la facilità d...
AMPTS II è uno strumento che è stato sviluppato da per eseguire misurazioni in linea di biogas e biometano prodotti dalla digestione anaerobica di qualsiasi substrato biologico degradabile (sia in for...
Il campionatore automatico a pompa peristaltica è l'ideale per campionamenti in funzione del tempo, del volume o dell'evento. Con 24 flaconi in PE da 1 litro e tubo di aspirazione da 7,5 m (diam. int....
Il sistema a microonde MARS (Microwave Accelerated Reaction System) è stato progettato per l’utilizzo in laboratorio nelle operazioni di mineralizzazione, dissoluzione, idrolisi, estrazione ed essicca...
Title
S3 Specialisation Area
Publish date