Two master's students at the Faculty of Food and Nutrition at the University of Iceland in collaboration with Matís and the Nutrition Research Laboratory, Valgerður Lilja Jónsdóttir and Harpa Hrund Hinriksdóttir, will present their final projects tomorrow at the University of Iceland (Háskólatorg Ht 101: 6 June 14: 00-16: 00). The projects are part of a Nordic project on food enrichment.
For the past four years, Matís and the company Grímur kokkur have worked together on projects to enrich seafood dishes with organic substances such as algae powder, hydrolyzate and fish oils. The purpose was to utilize antioxidant activity, increase protein content and omega-3 fatty acids. The project was funded by the AVS Fund from 2010 to 2012.
Subsequently, a two-year Nordic project funded by Nordic Innovation was launched, which also focused on the production of food additives. The companies Marinox which produces algae powder, Norður with protein hydrolysates and the Norwegian company BioActiveFoods with tasteless omega-3 powder participated in the project together with the research company VTT in Finland and a Finnish company that produces seafood.
The Nordic project has carried out product development for enriched seafood in collaboration with Grím kokk and an intervention study was carried out to investigate the bioavailability of n-3 fatty acids added to prepared dishes. High hopes are pinned on the results of this project, where innovation and food companies worked together. in connection with universities and knowledge companies.
Two master's students at the Faculty of Food and Nutrition at the University of Iceland in collaboration with Matís and the Laboratory of Nutrition, Valgerður Lilja Jónsdóttir and Harpa Hrund Hinriksdóttir will present their final projects that were done as part of the Nordic project tomorrow at the University of Iceland (Háskólatorg Ht 101: 6 June 14 : 00-16: 00)
Matís will continue research in this area in the EU project Enrichmar.