Matís is looking for a versatile manager in the field of finance and of operation. The job involves a lot of communication, negotiation and analytical work.
Main tasks and responsibilities:
Financial settlement of Matís and settlement of individual projects
Responsibility for project accounting
Financial plans in collaboration with finance managers and department managers
Financial analysis work
Development of data utilization and formulation of management information
Supervising the operation of real estate, canteen, equipment, computer system and software
Overseeing the implementation and development of ICT projects
Negotiating and communicating with numerous parties
Development of processes and methods
Qualification requirements:
University education in the field of finance and operations
Strong communication and organizational skills
Good analytical skills
Experience in management and operations
Experience in accounting and settlements
Good knowledge of financial software
Experience in the operation of information technology systems is desirable
Matís is a leader in the field of food research and biotechnology. At Matís's employs a strong group of 100 people who are passionate about it to find new ways to maximize the use of raw materials, increase sustainability and promote public health. Matís' role is to strengthen the competitiveness of Icelandic people products and industry and ensure food safety, public health and sustainability utilization of the environment through research, innovation and services. Matís focuses on practical research that increases the value of Icelandic food production, promote the safety and wholesomeness of products and sustainability utilization of natural resources.
Svandís Svavarsdóttir, Minister of Food, together with the ministry's employees, visited Matís.
Oddur Már Gunnarsson, CEO of Matís, welcomed the ministry, along with other Matís staff. The Ministry of Food looked into Matí's board meeting where, among other things, the countless opportunities that lie in research and innovation in food production were discussed. The visit was most enjoyable.
Matís' staff would like to thank you very much for the visit and look forward to continued successful cooperation with the Ministry.
Matís runs an office in East Iceland, which is located in Múlan in Neskaupstaður. The activity is two-fold and is divided into service measurements (microbiological and chemical) and development and research work. The facility has a powerful biomass plant at its disposal, which is used for research work as well as for servicing the food and biotechnology industry in the country.
Area of work
Customer acquisition, communication with companies, individuals and municipalities
Operational responsibility for the establishment in Neskaupstaður
Formulation of the strategy of the establishment and biomass plant in Neskaupstað
Project procurement
Planning, prioritization and coordination of projects and measurements
Supervision of personnel matters at the establishment
Qualification requirements
University education that is useful in work. Further education is an advantage
Good interpersonal skills
Initiative, independence and ambition
Experience with measurement and acquisition and management of research projects is desirable
Employment rate is 100%. The person will work at Matís' laboratory in Neskaupstaður.
Matís is a leader in the field of food research and biotechnology. We have a dynamic team that is passionate about finding new ways to maximize the use of raw materials, increase sustainability and promote public health.
All genders are encouraged to apply. Applications must be accompanied by a detailed CV as well as the phone number or email address of the recommender.
The application deadline is January 31, 2023
More information about the job is provided by:
Guðmundur Stefánsson, department manager, gst@matis.is, phone: 422 5048.
This autumn, Matís offered rickets genetic analysis (PrP analysis) at a bargain price (3,000 ISK + VAT per analysis), but the analyzes were subsidized by the Sheep Breeding Development Fund. This project was set up in order to ensure that it would be possible to carry out the analysis quickly and efficiently in the autumn, in parallel with the selection of intentions. The offer price has been valid until now but as of today January 18, 2023, this project has been closed.
A more detailed description of Matís' services and the price of PrP analyzes for the coming term will be announced soon.
Matís and RORUM combine the companies' unique expertise to jointly develop new technology for environmental monitoring of aquaculture in sea pens. In the project, species richness will be used, which is a good measure of the condition of the bottom of the fish ponds.
The aim of the project is to develop a safe, cheap and fast method to assess the state of benthic communities in farming areas using a genetic method. The method will simplify and speed up decision-making about the length of the rest period of farming areas and thus base the length of the rest period on real data about the state of the ecosystem at any given time. This is not the least important in light of the fact that regulatory bodies need to be well informed about the condition of farming areas and it is in the interests of the farming companies to use farming areas in a sustainable manner.
RORUM's research shows that certain species, or groups of species, characterize different conditions under and near fish farms. In the project, 30 species of invertebrates are selected that are characteristic of different seabed conditions and the DNA sequences in their mitochondrial genes are sequenced, but mitochondrial genes are unique for each species.
The DNA sequences are stored in a database for species identification of unknown bottom samples, and therefore the database serves an important role for monitoring and research.
Knowledge, experience and a database of benthic animals in Icelandic fjords, is the basis for Matís and RORUM's collaboration in the project and which will result in this new technology. The results will be directly useful in the monitoring of fish farming and research in general on the biosphere of Icelandic fjords.
The project is funded by Sjókvíaeldi's Environmental Fund.
In the latest issue of Bændablaðin, there is an interview with Margréti Geirsdóttir, project manager at Matís, about the project Is the grass greener on the other side? which is supported by the Food Fund.
Together with Matís, the Agricultural University of Iceland (Lbhí), the Icelandic Farmers Association (BÍ) and the Agricultural Advisory Center (RML) are participating in the project. The project started last fall and is for one year. Its purpose is, among other things, to acquire knowledge about protein processing from Icelandic grass and analyze the feasibility of setting up a plant for protein processing from grass in Iceland. The benefit of the project is increased food security in Iceland, which is achieved by increasing domestic protein production for use in feed and food.
Photo from the initial meeting of the project. Sitting at the table from left to right: Þórey Gylfadóttir (RML), Þóroddur Sveinsson (LBHÍ), Margrét Geirsdóttir (Matís), Rósa Jónsdóttir (Matís), Jóhannes Sveinbjörnsson (LBHÍ), Eva Margrét Jónudóttir (Matís) and Sæmundur Sveinsson (Matís). Ditte Clausen (RML), Borgar Páll Bragason (RML) and Valur Klemensson (BÍ) participated electronically
The interview can be found in Bændablaðin on page 14, here.
Learn about the project Is the grass greener on the other side?, by clicking on the link below:
The aim of the project is to demonstrate the status of Icelandic seafood in terms of safety and wholesomeness, and to use the data in the preparation of food risk assessments to ensure the interests of consumers and public health.
The project builds a knowledge base on the amount of undesirable substances in economically important species and marine products, it is defined as a long-term project where expansion and revision are constantly necessary.
This report summarizes results obtained in 2022 and is generally consistent with previous results obtained in the monitoring years 2003 to 2012 and 2017 to 2021.
All seafood samples analyzed in 2022 contained dioxins, dioxin-like PCBs (DL-PCBs) and non-dioxin-like PCBs (NDL-PCBs) below the maximum levels according to EU regulations. The results also revealed that the concentration of heavy metals, eg cadmium (Cd), lead (Pb) and mercury (Hg) in the edible part of seafood was well below the maximum limit set by the EU.
Sophie Jensen, Branka Borojevic, Julija Igorsdóttir, Natasa Desnica
Supported by:
Ministry of Food, Agriculture and Fisheries
Contact
Sophie Jensen
Project Manager
sophie.jensen@matis.is
This report summarizes the results of the monitoring of unwanted substances in the edible part of seafood in 2022. The monitoring began in 2003 with the support of the then Ministry of Maritime Affairs, now the Food Ministry, and Matís ohf. on collecting data and issuing reports for this systematic monitoring in the period 2003-2012. Due to the lack of funding for this monitoring project, this important data collection as well as the publication of the results was paused in the period 2013-2016. The project started again in March 2017, but due to a lack of funds, it now only covers the monitoring of undesirable substances in the edible part of seafood from the resource intended for human consumption, but not fishmeal and fish oil for feed. For the same reason, chemical analyzes of PAH, PBDE and PFC substances are no longer carried out.
The aim of the project is to demonstrate the status of Icelandic seafood in terms of safety and wholesomeness, and to use the data in the preparation of food risk assessments to ensure the interests of consumers and public health. The project builds a knowledge base on the amount of unwanted substances in economically important species and marine products, it is defined as a long-term project where expansion and revision are constantly necessary.
In general, the results obtained in 2022 were in accordance with previous results from 2003 to 2012 as well as 2017 to 2021. The results showed that Icelandic seafood contains insignificant amounts of persistent organic substances such as dioxins, PCBs and pesticides.
in this report, the European Union (EU) maximum levels for dioxins, dioxin-like PCBs (DL-PCBs) and non-dioxin-like PCBs (NDL-PCBs) in food according to Regulation no. 1259/2011 used to assess how Icelandic marine products meet EU requirements. The results of the year 2022 show that all samples of marine products for human consumption were below the EU maximum values for persistent organic substances and heavy metals. The concentration of the so-called ICES6-PCB substances was found to be low in the edible part of seafood, compared to the EU maximum value according to regulation no. 1259/2011. Likewise, the results showed that the concentration of heavy metals, eg cadmium (Cd), lead (Pb) and mercury (Hg) in Icelandic seafood was always below the EU maximum values.
In the latest issue of World Fishing & Aquaculture, there is an interview with Jónas R. Viðarsson, Division Manager at Matís, about how it has been possible to increase the full utilization of seafood in Iceland in recent decades, and what opportunities exist regarding further utilization and value creation in the fishing industry.
Iceland is looked to as an example of how it is possible to greatly increase utilization and value creation in the fishing industry, but there Matís, in collaboration with companies, universities and authorities, has played a major role.
The interview with Jónas was done at the conference Fish Waste For Profit, which was held last June. But experts and business partners from all over the world gathered there to discuss how to increase utilization in the fishing industry.
The interview with Jónas can be found by clicking here:
Saltfish is closely related to our Icelandic history and culture. Matís has worked on the projects in recent years Life isSaltfish past and present and Salted fish delicacies to strengthen the position of salted fish and develop new and improved prepared dishes based on traditional salted fish. Project manager Kolbrún Sveinsdóttir, together with other experts at Matís, has worked diligently on the projects and tells us all about the progress here.
A real salt fish should really be on a par with what Parma ham is to Italians
There is a long tradition of processing salted fish in Iceland, and salted fish has been intertwined with Icelandic history and food culture for centuries. Today, the export of fully salted fish products is among our most valuable exports. Most of the exported salted fish goes to countries such as Spain, Portugal, Italy, Greece, France and Brazil, but in these countries a long and strong tradition has been created for the consumption of salted fish as a luxury product in restaurants as well as for ordinary consumers out there.
"At the same time, you can hardly get real salted fish here at home, whether in fish shops, supermarkets or restaurants. Salted fish is even sold as salted fish. We felt it was extremely important to create a higher place for this real luxury product in Iceland, Iceland should really be the Mecca of saltfish," explains Kolbrún.
"Then it is not smart to offer fish, which is not real salt fish. It is necessary to differentiate between what is truly salted fish on the one hand and salted fish on the other," says Kolbrún. Salted fish, usually lightly salted or overnight salted, does not have the same working characteristics as salted fish, which is finished with salt and brine and then dry-salted even for weeks, before being dewatered, which gives this product unique properties such as the characteristic working taste and firm texture. In Kolbrún's opinion, real saltfish should be on a par with Parma ham to Italians.
"Another thing we wanted to fix regarding the image of salted fish was the myth that salted fish should be salty. We wanted to convey that salted fish, which is properly watered, should not be surf salt."
"The point is, after dehydration, the salt content should be on par with the salt content of many foods that many people consume, often on a daily basis, such as common breakfast cereals such as cereal or Cheerios."
"Many dishes, such as pizzas and mincemeat, tend to contain a similar amount of salt, or considerably higher, such as meatballs, cooked ham and ham, according to the database ÍSGEM," says Kolbrún.
Great knowledgetoon efficacy, dehydration, shelf life and quality
Matís has worked diligently on research projects on salted fish, and this has resulted in enormous knowledge of action, dehydration, shelf life and quality. Three doctoral students have conducted academic research in consultation with a fishing industry company on the entire production process, and the goal of that work was to gain deeper knowledge of the physical and material properties of raw materials and final products in order to improve the industry's performance and at the same time to be able to produce a product with the right quality for demanding markets. That knowledge has been communicated in various ways to stakeholders, not least salt fish producers.
"However, there was a need to strengthen the domestic value chain as a whole, and better promote saltfish as the gourmet product it is," says Kolbrún.
The main goal of the project Life is saltfish before and now, which was funded by AG-Fisk, was to increase knowledge about seafood, such as saltfish, and thus contribute to increased respect and thus increased value of it. In the project, traditions, innovations, processing methods, properties and quality of salted fish were examined and presented. Workshops and meetings with chefs were held, together with presentations, which took place in Iceland and other northern countries in cooperation with the Íslandstofa, marketing companies and salted fish producers.
A successful saltfish workshop
A workshop on salted fish was held by Matís on April 30, 2019. The workshop was attended by salted fish producers, master chefs and students of the cookery program of the Menntaskólin in Kópavogur (MK). The aim of the workshop was to make saltfish more popular, get to know the properties of saltfish, history and culture, evaluate the situation as it is, reflect on opportunities and obstacles and exchange opinions and experiences with saltfish.
The results of the workshop showed that the participants found a significant difference between dehydrated salted fish and lightly salted fish and agreed that people need to be taught how salted fish differs from fresh fish.
Participating culinary students believed that the opportunities of salted fish are great and they found salted fish to be a fun ingredient to work with. There was a consensus that there was a lack of awareness among chefs and the public that salted fish should not be very salty. Fish in restaurants and fish shops would often be too salty. "It could encourage consumers to refrain from buying salted fish and instead choose lightly salted or night-salted fish, where the salty taste is more balanced," explains Kolbrún.
A saltfish week that was a hit
As a result of the workshop, it was decided to launch an image campaign for salted fish as a gourmet food, a week-long event entitled "Salt Fish Week". The main goal of Saltfish Week was to promote saltfish in Iceland and introduce the endless possibilities, quality and interesting history of saltfish to Icelandic and foreign visitors. Guidelines for handling and dewatering were prepared and restaurants and canteens were encouraged to participate.
To evaluate the experience of those who participated in the saltfish week, they were sent a questionnaire. General satisfaction was measured among the 13 restaurants and 10 canteens that served saltfish during Saltfish Week. Relatively many people ordered salted fish dishes in restaurants, and salted fish dishes were well received by guests. The main motivating factors for participating in Saltfish Week were various, but the main ones could be mentioned a pleasant change, it would be nice to meet foreign chefs and that the event has a good effect on diversity and creativity in the workplace, as well as that it was important to introduce the ingredients to both Icelanders and foreign tourists .
"Most of the participants who have rarely or never offered salted fish believe that it is likely that they will offer it more often after the salted fish week," says Kolbrún.
The effect does not last
Since the project was intended to promote the improvement of the image of salted fish and at the same time support the increased knowledge of cooks, about the treatment, quality and possibilities of salted fish in general, it could be said that salted fish producers and cooks are direct beneficiaries. Also consumers, both domestic and foreign, who benefit from the healthful eating of properly watered salt fish, which is not too salty, as well as having a wider selection of gourmet dishes that pamper the taste buds and the dining experience in general.
Despite the publication The saltfish book, saltfish has been left out of the teaching of cookery students. The project has brought a new emphasis on educational material and at the same time changed that situation for the better, and after the workshop within the project was held, MK has used the material presented there for teaching at school. Therefore, it can be assumed that aspiring and new chefs know a good deal about salted fish, which will translate into restaurants and the food flora in Iceland for the future.
An excellent and wider selection of salted fish dishes have returned to the menus of restaurants, and we can mention for example that at Einsa Kalda in Vestmanney, their salted fish dish is one of the most popular dishes since the Saltfish Week was held. There, a cooperative basis has been created for saltfish processing in Vestmannaeyjar (the Processing plant in Vestmannaeyjar) and Einsa Kalda in dewatering finished saltfish.
"In terms of volume, this one restaurant now sells more dehydrated processed saltfish (in a dish from the menu), than the only supermarket chain in Iceland that sells dehydrated processed saltfish, on an annual basis," explains Kolbrún.
The follow-up projectSalted fish delicacies
Workshop in the project Saltfiskkräsingar
The project Life is saltfish before and now is over. Although that project has yielded good results, more is needed to properly put saltfish on the map for us Icelanders, as a gourmet food, with all its history, culture and characteristics. To follow this up, a follow-up project was applied for, Salted fish delicacies, which started now in 2022, but it also received funding from AG Fisk. The project is very much about the sharing of knowledge, and this autumn a workshop was held in the building of the Menntaskól in Kópavogur, in collaboration with Matís, the Menntaskól in Kópavogur (MK), Grím Kokk, the Culinary Master's Club and Icelandic saltfish producers. The results of that workshop showed that there seem to be endless opportunities and opportunities for saltfish, but that we need to pave the way for saltfish to the Icelandic market better, and the next steps within Saltfiskkræsing are aimed at that.
The project was carried out in collaboration with Matís, the Íslandstofa, Klúbb reiðslumistara, Menntaskólanin in Kópavogur, Icelandic saltfish producers and others. The project was also joined by Nordic partners in Norway and the Faroe Islands. The project received funding from AG-Fisk on behalf of the Nordic Council of Ministers and the AVS Research Fund.
