07.05.2016 - 12.05.2016 — Hall: 9.1 Stand: A 43
S.T.S. srl Sistemi di Tecnologia e Servizi (Service and Technology Systems) was born not long ago. It grew from Claudio Marazzi’s idea to bring together a group of young but highly knowledgeable professionals from the fields of scientific research, programming, planning and design, graphic design and plant engineering. S.T.S. supports its customers to solve their problems accurately, reconciling in a concrete way the optimization of the production process with the highest quality of the finished product. This is achieved minimizing the actual expenses of the company to achieve its goals. AN EFFICIENT SYSTEM FOR A BETTER PRODUCT! Companies need a proper plant to make the necessary technological changes.
We are the first food consulting firm in the world to offer this advisory system. We offer synergistically national and international food scientific advice and a plant engineering design service, two in one. S.T.S. has a wealth of experience and professional expertise in the field of pork products, and is perfectly aware of the problems and needs facing its Clients. S.T.S. S.r.l. therefore offers its services to important producers of cured and dressed pork products, as well as to research institutes and universities.
Over the years, the staff at S.T.S. S.r.l. has received and repaid the trust of hundreds of clients, who have entrusted the company with increasingly complex projects ranging from the purely technical to scientific research projects.From the very beginning, S.T.S. S.r.l. has been aware that only by coupling accessibility and flexibility with its great passion for the world of meats, and in particular aged, smoked, fermented or cooked and otherwise cured pork products, would it be possible to achieve customer satisfaction and results. Of equal importance are the continuous development of our staff’s skills, the ability to listen to customers’ needs and, above all, being capable of interpreting, understanding and meeting them.
Dr. Giorgio D’Accia is the food technologist of STS Srl. He is a researcher with experience in research institutes. He recently collaborated on scientific paper to ICOMST 2015 (61ST International Congress of Meat Science and Technology, 23-28th August 2015, Clermont-Ferrand, France) for a study on “ANTIOXIDANT AND SENSORY PROPETIES OF ITALIAN TYPICAL DRY-CURED HAM AS RELATED TO SALT AND PROTEOLYSIS VALUES" at the Experimental Station for the Food Preserving Industry (SSICA) of Parma.
Research and Development: Conducting scientific studies to improve and introduce innovations (new recipe formulations) to products such as Speck, Salame Milano, Salame Felino and other types of dry sausage products with different specific grain sizes, P.D.O. (Protected Designation of Origin) and other Domestic (“Nazionale”) Prosciutto Crudo(dry-cured ham), Coppa Piacentina (cured pork neck or shoulder) and Culaccia (dry-cured ham from the boneless loin of the hind leg). Drawing up Experimental Plans designed to help conduct analyses of these types of products (determining type of analysis, type of product to be analysed and during which stage of the production process, as well as sampling procedure to be used). Processing data by means of Statistical Analysis, using procedures such as variance analysis and GLM (General Linear Modelling) of the statistical package (SPSS) to assess the their significance.
Production Process Review and Validation : In order to obtain a food product that is microbiologically stable and whose qualitative features are equal to those of traditional products, S.T.S. offers studies and validation of every stage of the production process; review of the critical steps; development of suitable modifications or innovations to introduce to the processing technology used.
Production Plant Design and Industrial Plant Layout. Plant engineering calculations for every type of meat product: creation of Refrigeration Circuits and plant engineering calculations made using the most sophisticated software for the food industry (UNILAB).
Process plants layout for national and foreign raw ham, Parma raw ham, Felino and Milano salami, Coppa Piacentina, Coppa Argentina, Chorizo, Fuertes, culaccia, speck, with relevant special specification of the technological works to be realized.
Facility Management. The services we offer include the Management and Operation of entire production facility, from operations management to staff administration (e.g. managing the operations of cooperatives during production).
Quality Assurance Consulting. Company auditing for quality assurance: we help to identify the elements which should be checked (HACCP plans), and thus the facility's critical control points (CCPs), SSOPs and GMPs, tolerance ranges, monitoring procedures, the analytical testing of the raw materials and finished products, and perform enviromental swabs.
Plant engineering calculations for every type of meat product: creation of Refrigeration Circuits...
Research and Development: Conducting scientific studies to improve and introduce innovations (new...