Author: Ísey Dís Hávarsdóttir

Tomorrow, March 22, the first MAKEathon of the Green Entrepreneurs of the Future (GFF) project out of three, will take place at Árskóli in Sauðárkrókur. The other two MAKEathon will take place before Easter at Bolungarvík Primary School and Nesskóli in Neskaupstaður. The MAKEathon project is an innovation competition that lasts for two days

In this first MAKEathoni, 31 students in the ninth grade participate. They work together in teams competing to present a solution to the challenge:

How can we reduce the use of plastic when packing fish and shrimp?

They try to create a kind of prototype, among other things in collaboration with FabLab Íslands 'workshop in each place, in addition to which Matís' staff will be on site to assist.

Students saw the challenge when they received visits from the fisheries companies Dögun and FISK Seafood and were educated about their activities, which was one part of the GFF project. In addition, they gained insight into possible challenges in terms of the effects of climate change on the ocean and their immediate environment, which was part of one of the project's workshops, Studio 4. 

All GFF material will be made available after the project is completed.

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The Green Entrepreneurs of the Future project started in schools in September 2021 and MAKEathonin is the last part of the project. The national competition between the three schools will take place in May and its results will be announced in the Innovation Week, on 20 May. The project is funded by the Climate Fund.

This winter, the television station N4 has recorded material for a television show about the project, and the filmmakers will be from them on site. The show will be shown on the television station this autumn, where the project will be presented in its entirety.

For more information, please contact the project manager Justine Vanhalst via email Justine@matis.is. Schools that want to participate in the future are especially encouraged to get in touch.

Here you can follow the progress of the project:

• Website of the project
• The project's Instagram page
• #Graenirfromkvodlar

From 2.-4. The LAURENTIC FORUM online conference will take place in November, and this is the thirteenth time the conference has been held. The aim of the conference is to discuss opportunities and challenges for coastal communities in the Arctic. The program is divided into two parts, ie. tourism (Nov 2) and fisheries (Nov 3 & 4).

The conference takes place online and interested parties can participate free of charge, but registration is required. website of the conference where you can also access the program.

The program is divided into five seminars and in each of them there are presentations from representatives of Iceland, Norway, Ireland and Newfoundland & Labrador. The seminars and speakers can be seen below.

Session 1: Sustainable Tourism: Looking Forward

• Minister Steve Crocker, Department of Tourism, Culture, Arts & Recreation, Newfoundland and Labrador
• Councilor Jack Murray, Mayor of Donegal
• Sigrid Engen, Researcher, Norwegian Institute for Nature Research
• Dale Jarvis, Executive Director of Heritage Newfoundland & Labrador
• Johann Vidar Ivarsson, Project Manager at the Icelandic Tourist Board
• Maurice Bergin Managing Director, GreenHospitality.ie (Ireland)
• Margaret Story, TIDE Project Officer

Session 2: The value of the Blue Economy

• Andrew Ward, Joint CEO of Inishowen Development Partnership
• Charlie McConalogue, Irish Minister for Agriculture, Food and the Marine
• Sunniva Løviknes, Troms and Finnmark County
• Bente Olsen Husby, West - Finnmark Council
• Iris Petten President, Port de Grave Historical Society, NL
• Karl Bonar, Manager, Donegal Blue Economy Marine Cluster
• Sveinn Agnarsson, Professor, University of Iceland School of Business

Session 3: The Engine That Does Not Stop: Changing Course Through Innovation & Technology

• Paul Winger Director, Center for Sustainable Aquatic Resources, Fisheries and Marine Institute of Memorial University
• Þór Sigfusson, Founder and Chairman of the Icelandic Ocean Cluster
• Joanne Gaffney Aquaculture Technical Manager, BIM
• Pål Arne Bjørn, IMR and Jo Inge Hesjevik Fisherman and Regional Political Representative

Session 4: The New Frontier: Sustainable Wealth & Health Through Blue Bioeconomy

• Nils Kristian Sorkem Nilsen, Director Arctic, regional policy, state aid, North Norway EU Office, Brussels
• Jón Þrándur Stefánsson, Ministry of Industries and Innovation (Department of fisheries), Iceland
• Jón Garðar Steingrímsson,Chief Operating Officer, Genis
• Line Kjelstrup, Cluster Manager, BIOTEC NORTH
• Jason Whooley, Chief Executive Officer, Bio-Marine Ingredients Ireland Ltd.
• Heather Burke Director, Center for Aquaculture and Seafood Development, Fisheries and Marine Institute of Memorial University.

Session 5: The Whale in the Room: Climate Change

• Jónas R. Viðarsson, Director of Division of Value Creation, Matís, Iceland
• Glenn Nolan, Head of Oceanographic and Climate Services at the Marine Institute, Galway
• Darrell Mullowney, Shellfish Research Scientist, Fisheries & Oceans, Canada.
• Ragnhildur Friðriksdóttir, Matís, Iceland
• Stein Arne Rånes Senior Policy Advisor for Troms and Finnmark County Council

In the last issue of Bændablaðið, an interview was published with Sæmundur Sveinsson, director of genetic research at Matís, and the topic was a research project he is currently working on in order to protect genetic variability in sheep against rubella.

Bændablaðið's article "Project on the search for protective genetic mutations in sheep against rubella" discussed Matís' project, which is funded by the Professional Council for Sheep Breeding and is carried out in collaboration with Keldur. The project is about refining scabies gene analyzes in Iceland by adding genotypic analyzes of the protective variability that is best known for providing great protection against scrapie in sheep. This is the second of two projects in Iceland today that focus on scrapie analysis.

In the interview, Sæmundur discusses the possibilities inherent in these improvements, but emphasizes that this is not a quick fix, but that the project will possibly provide tools that can be used in the fight against riding in the long run.

The news can be read in its entirety in the last issue of Bændablaðið or on the website bbl.is here: Project on the search for protective genetic mutations in sheep against rubella

The projects undertaken by apprentices and specialists at Matís are varied. Last week, Þóra Valsdóttir, project manager, went on a beach trip with interns Romain Canuel and Sabrina Rechtsteiner.

The sampling went well, as a rich garden was grazed, as can be seen in the attached pictures.

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More information about the project can be found on its project page here: MINERVA

At Matís, various researches are underway on vegetables for a grant from the Food Fund. The research aims to increase the quality and shelf life of vegetables but also to reduce waste in the value chain from harvest to consumer and find new ways to increase the value of by-products in the vegetable sector.

Recently completed a project that started in 2020 and dealt with the antioxidant activity and quality of vegetables. Antioxidant activity refers to the activity of antioxidants which are among the important substances in vegetables. Antioxidants are substances that provide the body with protection against the harmful effects of substances that promote oxidation. The health benefits have been attributed to the consumption of antioxidant vegetables.

Antioxidant activity was found in all vegetable samples but varied by species. Significant antioxidant activity in potatoes came as a surprise as antioxidants are often associated with colorful vegetables.

Cauliflower and broccoli, along with potatoes, were among the vegetables that scored the highest for antioxidant activity.

The healthiness of potatoes may be underestimated, but they are often not included in the healthiest vegetables. Potatoes contain important nutrients such as vitamins and a considerable amount of starch, which makes potatoes more energetic than most other vegetables. The results of the project have been published and can be accessed here:  https://matis.is/skyrsla/gaedi-og-andoxunarvirkni-graenmetis-a-markadi-2020-21/ . New results can be expected for vegetables in the coming months, including potatoes.

Are you interested in research and innovation in the vegetable sector? Watch Matís' focus meeting on the value chain of vegetables here: Value chain of vegetables.

Matís, the University of Iceland and the Institute of Animal Reproduction and Food Research The Polish Academy of Sciences in Olsztyn is currently organizing the course School on adding value to food side streams 2021 which will take place in Iceland 7.-17. next October.

A search has begun for talented students and young scientists who want to increase their knowledge of innovation and strengthen their skills in management by solving various tasks.

The objectives of the course include:

• Raising awareness of the social and environmental responsibility of food producers and of the opportunities that exist to improve the utilization of by-products in food production.
• To build a platform where students and young professionals with diverse backgrounds can exchange ideas and tackle the opportunities and challenges that exist when it comes to adding value to by-products in food production.
• To promote overall concept work and product development.
• To strengthen, expand and strengthen the network of young entrepreneurs.

The course will be taught in English and is free of charge for students.

Here you can see the program of the course

An introductory video about the course is in the player here:

More information about this great opportunity can be found here:

Registration takes place here:

The application deadline is 30 September

Matís holds a special course website where a variety of educational material is available. This is a website that hosts 7 courses, but each one addresses certain aspects that are important for small food producers to get acquainted with. The content of the courses is presented in a lively and practical way and can therefore also be useful for food production enthusiasts or curious entrepreneurs.

Small-scale food production in Iceland is, however, considerable and will probably increase in the coming years. Licensors and regulators demand to a much greater extent that manufacturers have the professional knowledge and experience to be able to produce safe and good products. The course material and course instructions allow those who intend to start small-scale food production to acquire knowledge that is useful, for example, in all kinds of raw material handling, storage and labeling of food, application for an operating license, internal control and the preparation of a quality manual.

The topics of the courses are as follows:

• Licensing, quality manual, internal control and establishment of companies - Instructions for starting small-scale food production, distribution and sale.
• Microorganisms on meat - Study materials and guidelines aimed at explaining the importance of proper processing and handling of food so that it does not cause harm.
• Slaughter and meat eating - The meat assessment, ie. The classification of carcasses by sex, age, body fat and fat, plays an important role as a basis for pricing and trade in meat and for information for animal husbandry.
• Salting and smoking - Taste properties and technical purpose of salting and smoking foods.
• Food packaging labeling and packaging - All foodstuffs intended for end-users or commercial kitchens must be accompanied by food information in accordance with regulations. It can also be good to pack products in packaging and then it is important to know how to work.
• Raw processing and sausage making - Educational materials on processed meat products, such as food that has been changed from its natural state in some way, mainly for safety reasons, to improve the taste quality or increase the comfort of consumption.
• Sawing, deboning and marinating - Material on different divisions of an entire carcass into individual parts as well as marinating and the science behind it.

When purchasing a course, the study material opens and the buyer has access to it for 30 days.

Matís is the largest research company in the country in the field of food research and Matís' staff has many years of experience in food research. Great emphasis is placed on disseminating knowledge to the food industry in Iceland and web courses are one way to do this.