The Consumer Science department of SSICA, accredited for the execution of triangle test (ISO 4120:2021) and Quantity Descriptive Analysis (ISO 13299:2016), is specialized in the execution of several sensory and consumer tests on foods and beverages. We propose a collaboration in the field of product development and evaluation of sensory quality.

The Experimental Station for the Food Preserving Industry - Research Foundation is a body whose objective is to carry out fundamental, industrial and experimental development research in the field of food science as applied to the preserving sector, with dissemination of results also by teaching, in order to promote technological growth and innovation. SSICA, founded as a public body in 1922 with R.D. n. 1396 of 2 July, converted into a public economic body by Legislative Decree n. 540 of 1999, is today a Research Foundation, public body, established pursuant to Legislative Decree n. 78 of 05/31/2010 converted with modifications by Law n. 122 of 30-7-2010 and the provisions of the Ministerial Decree established by the Ministry of Economic Development and the Ministry of Economy and Finance, published in the Italian O.G. n. 141 of 20-06-2011. The companies that carry out the activity for which this Experimental Station is intended provide for the maintenance of this Foundation. SERVICES Research › Fundamental, industrial and of experimental development › Institutional with direct impact on the agri-food sector › Commissioned by companies, directly or through trade associations › Participation in national and international research projects Assistance to companies › Technological support, regulatory and technical support, both at SSICA and at the companies › Analysis, control and testing of products, packaging, processes and new technologies, metrology › Design of new products / formulations and / or updating of existing ones ›Market tests, sensory analysis, shelf life studies › Support for the optimization and improvement of production processes and related services (energy, environment, packaging materials) › Transfer of technological knowledge to improve innovative development, safety and sustainability of production › Support for the adoption and monitoring of the best hygiene and safety conditions › Optimization and precompetitive development of industrial yield and productivity › Support for the protection of typical products › Dissemination, quality promotion › Training of specialized personnel for the food-preserving industry › Support for product and process certification › Organization of conferences, internships, seminars and training sessions at SSICA, at companies and trade associations › The journal “Industria Conserve” › Technical and informative newsletters ORGANIZATION The structure has specialized skills and high-level scientific instruments and is organized, under the supervision of the General Management, in the following areas of activity: › Administration, Finance and Control and Human Resources › Fish Products ›Meat Products › Vegetable Products › Sustainability and Enhancement › Quality, Safety and Pre-industrialization ›Marketing and Consumer Science.