Iceland Food
and Biotech R&D

Matís supports Icelandic food producers and society at large by strengthening value creation, advancing sustainable production, and ensuring food safety.

Services provided at Matís

At Matís we offer chemical measurements microbiological measurements, environmental measurements, genetic analyses, sensory evaluation and consulting for food manufacturers.

Further information

Chemical Analysis

Numerous chemical analyses are carried out at Matís, including general chemical analyses, quality measurements, measurements of minerals and trace elements, preservative measurements, and more.

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Microbiological Analysis

At Matís, microbiological research is conducted on food, drinking water, medicines, feed, and environmental samples. In addition, we provide specialized services and consulting.

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Genetic analysis

We offer genetic analyses of livestock populations, farm animals, and food products, as well as data processing and sequencing analyses of the genetic material of organisms.

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Sensory Evaluation

Sensory evaluation is a systematic evaluation of the smell, taste, appearance and texture of food. In sensory evaluation, the human senses, i.e. visual, olfactory, taste, hearing and touch senses used to assess food quality.

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Environment and Air Quality

The Environment & Air Quality Group at Matis offers services related to Environmental Monitoring and operational permit measurements for industry in Iceland.

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Consulting for food producers

Instructions for starting production, distribution and sales. Matís guides you over the first steps. Careful preparation saves you work and effort and increases the likelihood of success.

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Service categories at Matís

Matís' research and development projects are classified into service categories according to which manufacturers, industries and groups they are primarily intended to serve.

Meat
Dairy products
Vegetables & Grains
Biotechnology
Pelagic fish
Demersal fish
Aquaculture
Algae
Innovation, Entrepreneurs & Educational Institutions
Administration
Environmental research
Development assistance
Other

News and Events

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30/04/2026

Upphafsfundur NGSN: Ný sýn á sjálfbærari próteingjafa

Upphafsfundur NGSN- Nordic Gastronomy and Sensory Network for Protein Transition fór fram 21. apríl 2026 í Helsinki þar sem verkefnið

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22/04/2026

Nýting stórþörunga í matvælaframleiðslu

Nýlega kom út skýrslan “SEAWEEDS FOR FOOD: from production to consumer. A Nordic perspective on quality, processing and market advancement”.  Skýrslan

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17/04/2026

Matís sækir fram fyrir sjálfbærari sjávarútveg

Matís vinnur nú að fjölda rannsókna- og nýsköpunarverkefna sem snúa að því að lágmarka umhverfisáhrif fiskveiða og stuðla að árangursríkri

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Research projects at Matís

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Monitoring of seafood

The goal of the project is to demonstrate the status of Icelandic seafood products in terms of safety and wholesomeness, and to be able to use the data when conducting food risk assessments to ensure the interests of consumers and public health.

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The Icelandic database on the chemical content of food

The Icelandic Database on chemical content of foods (ÍSGEM) stores information on the chemical content of foods on the Icelandic market, such as fat, carbohydrates, protein, fiber, vitamins and minerals.

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The meat book

Information source about Icelandic meat.

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The fish book

Information source about Icelandic fish.

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Food Research

Value Creation in the Icelandic Fisheries Sector

Great progress has been made in improving the handling of seafood over the past 20-30 years. Companies in the fishing industry, high-tech companies, governments, universities, Matís and others have made great efforts to increase the knowledge of all those involved in the industry regarding the handling of this sensitive raw material.

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