Author: Kristín Edda Gylfadóttir

Reports

Kids Chefs: Testing entertainers to increase young students' knowledge and interest in food and food production

Published:

29/12/2021

Authors:

Kolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Rakel Halldórsdóttir Matís, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís and HÍ

Supported by:

EIT Food

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Kids cooks is a project that has been in development at Matís since 2017 as a step towards the sustainability goals of the United Nations. Kids cook was developed based on the idea that kindergartens and elementary schools could use the project in an easy and effective way to teach about sustainability and food nutrition through entertainment and education (fun). The project Krakkar kokka was first tested in the fall of 2018 in Skagafjörður in the Elementary School east of Vatna and in Varmahlíðar School. In 2020, Krakkar kokka was connected to the European project WeValueFood, which aimed, among other things, to increase food awareness, interest and knowledge of European children.

A total of six schools within and outside the capital city area started the project in collaboration with Matís and the University of Iceland's School of Education. Children aged 11-12 years old learned about local community consumption and sustainability through entertainers (Krakkar Kokka), who combine education, field trips to source ingredients, cooking and consumption, as well as documentary filmmaking. The impact of the curriculum was assessed with a questionnaire administered to the children before and after the fun education, and with interviews with teachers.

Due to Covid-19, four schools out of six completed the project, and only one school managed to finish within the time frame. However, positive signs of change could be seen, as the children showed more interest in food-related topics after the project, as well as they tried to reduce food waste and paid more attention to information related to food produced in the local environment. Teachers were generally satisfied with the learning material and were interested in continuing to use it.

Project description Kids cooks for schools and videos of school children from the implementation of the project are available on Matís' website: https://www.matis.is/krakkar-kokka/

Funded by the European Union through EIT Food, WeValueFood was a two-year collaborative project of several European universities, research institutes and innovative companies. In addition to Matís in collaboration with the University of Iceland, the Universidad Autónoma de Madrid (UAM-IMDEA) and IMDEA Food Institute in Spain, EUFIC in Belgium, Koppert in the Netherlands, University of Cambridge and University of Reading in Great Britain, University of Helsinki in Finland came to the project , University of Turin in Italy, University of Warsaw in Poland and Flatev in Switzerland. The project was led by the Institute for Global Food Security, Queen's University Belfast, Northern Ireland.
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Kids Cuisine is a project that has been in development at Matís since 2017 as a step towards reaching the sustainability goals of the United Nations. Krakkar kokka is designed from the viewpoint that primary schools can easily and effectively use the project in education on health, well-being and sustainability, through entertainment and education, combined in edutainment.

The first testing of the implementation of the project took place in the northern part of Iceland (Skagafjordur) during the school year 2018-2019. In autumn 2020, the project implementation was tested again, including evaluation of children's food engagement and teacher's feedback, as a part of the European project WeValueFood, that aimed at increasing European children's food awareness, interest and knowledge.

A total of six schools within and outside the capital area participated in the project in collaboration with Matís and the University of Iceland's Faculty of Education, where 11-12 year old children learned about local consumption and sustainability through edutainment (Krakkar Kokka). The concept was straight forward, combining education, field trips to gather raw material, cooking and consumption, as well as documentary filmmaking of the process. The impact of the curriculum was assessed with a questionnaire administered to children before and after the education, together with interviews with teachers.

Due to Covid-19, four schools out of six completed the project, and only one school managed to finish within the time frame. However, positive signs of change could be seen, as the children showed more interest in food-related topics after the project, as well as they tried to reduce food waste and paid more attention to information related to food produced in the local environment. Teachers were generally satisfied with the learning material and were interested in continuing to use it.

Project description of the Krakkar kokka project for schools and videos of school children from the implementation of the project are available on Matís' website: https://www.matis.is/krakkar-kokka/

WeValueFood was supported by the EU through EIT Food. It was a two year collaborative project between Matis, University of Iceland, Universidad Autónoma de Madrid (UAM-IMDEA) and IMDEA Food Institute in Spain, EUFIC in Belgium, Koppert in the Netherlands, University of Cambridge and University of Reading in England, University of Helsinki in Finland University of Turin in Italy, University of Warsaw in Poland and Flatev in Switzerland. The entire project was managed by the Institute for Global Food Security, Queen's University Belfast, North Ireland.

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Reports

Virtual reality in teaching

Published:

29/12/2022

Authors:

Þóra Valsdóttir Matís, Kolbrún Sveinsdóttir Matís and HÍ, Svava Sigríður Svavarsdóttir HÍ and Anna Sigríður Ólafsdóttir HÍ

Supported by:

EIT Food

Contact

Þóra Valsdóttir

Project Manager

thora.valsdottir@matis.is

Children are usually interested in new technology and open to new knowledge, as long as it is presented in an interesting way. An intervention study was carried out with the aim of evaluating whether virtual reality-based educational material has a greater effect on the learning and attitudes of children aged 12-13 than more traditional ways of presenting the material. The intervention included the introduction of new teaching materials in six primary schools, where emphasis was placed on healthy eating to promote one's own health as well as that of the earth. The teaching material included a slide deck, a virtual reality video and practical exercises. The intervention went under the working title "The Tomato Project” where the theme was tomatoes. Emphasis was placed on sustainability, the origin of food, food technology, food production, food waste, etc. in relation to tomatoes. A questionnaire was given to the children, both before and after the intervention, to measure the effect of the teaching material on learning, and interviews were conducted with teachers after the intervention to assess the usefulness of the teaching material in teaching.

The results of the intervention indicated that the use of virtual reality in teaching can increase interest in food and contribute to positive changes in children's attitudes towards healthier eating. Overall, there was satisfaction with the teaching material among the teachers, the teachers who had used the virtual reality glasses were the most enthusiastic. The intervention also demonstrated that the use of virtual reality can be integrated with teaching in other formats. A positive learning experience and increased interest in a healthy diet, including eating tomatoes, was observed in all cases, regardless of the type of teaching material. Teachers were also satisfied with teaching materials that contained such a wide range of concepts that could be combined in the theme and how theoretical and practical learning could be integrated. The teachers' experience was that a lot of material could be covered in a relatively short time.
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Children are generally excited about new technology and open to consume knowledge if it is made interesting to them. An intervention study was performed which goal was to assess whether virtual reality-based educational material has a greater impact on children’s learning and attitudes than more traditional ways of presenting the material. The intervention involved the introduction of new teaching materials in six primary schools where the emphasis was on healthy eating for one’s own well-being and as well as of the planet. The teaching material included a slide pack, a virtual reality video and practical exercises. The intervention went under the working title „The Tomato Project“ as the theme was tomatoes. Emphasis was placed on sustainability, food origin, food technology, food production, food waste, etc. in relation to tomatoes. The children filled in a questionnaire before and after the intervention to measure the effect of the teaching material on learning and interviews were conducted with teachers to evaluate the usefulness of the teaching material in teaching.

The results of the intervention indicated that the use of virtual reality in education can increase interest in food and contribute to changes in children's attitudes towards healthier and healthier diets. Overall, there was satisfaction with the teaching material among teachers, those teachers who had used the virtual reality glasses were the most interested. The intervention also demonstrated that the use of virtual reality can be integrated with teaching in other forms. Positive learning experiences and increased interest in healthy eating, including eating tomatoes, were observed in all cases, regardless of the type of teaching material. Teachers were also pleased with the teaching material that contained such a wide range of concepts that could be combined in the theme and how theoretical and practical learning could be integrated. The teachers' experience was that it was possible to cover a lot of material in a relatively short time.

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Peer-reviewed articles

Sequence Segmentation of Nematodes in Atlantic Cod with Multispectral Imaging Data

Contact

Hildur Inga Sveinsdóttir

Project Manager

hilduringa@matis.is

Nematodes pose significant challenges for the fish processing industry, particularly in white fish. Despite technological advances, the industry still depends on manual labor for the detection and extraction of nematodes. This study addresses the initial steps of automatic nematode detection and differentiation from other common defects in fish fillets, such as skin remnants and blood spots. VideometerLab 4, an advanced Multispectral Imaging (MSI) System, was used to acquire 270 images of 50 Atlantic cod fillets under controlled conditions. In total, 173 nematodes were labeled using the Segment Anything Model (SAM), which is trained to automatically segment objects of interest from only a few representative pixels. With the acquired dataset, we study the potential of identifying nematodes through their spectral signature. We incorporated normalized Canonical Discriminant Analysis (nCDA) to develop segmentation models trained to distinguish between different components within the fish fillets. By incorporating multiple segmentation models, we aim to achieve a satisfactory balance between false negatives and false positives. This resulted in 88% precision and 79% recall for our annotated test data. This approach could improve process control by accurately identifying fillets with nematodes. Using MSI minimizes unnecessary inspection of fillets in good condition and concurrently boosts product safety and quality.

Reports

NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic countries, held in Copenhagen 13th and 14th of May 2024

Published:

09/09/2024

Authors:

Gunnar Þórðarson and Sigurjón Arason

Supported by:

AG fisk (Nordic Council's working group for fisheries cooperation)

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

There is considerable variation between countries how the species (Nephrops) is caught. Some countries rely largely on creeling (pot fishing) while bottom trawling is the common approach in other regions. Most common in Scandinavia is a combination of both systems, trawling in open sea and deep water, and pot fishing within fjords in shallow water. There are no considerable conflicts between the two groups.

There are pros and cons in both trap fishing and trawling for Nephrops. Both methods have some environmental impact, and both affect the Nephrops stock. Both methods need to respond to increased demands on awareness in environmental issues and sustainable fishing.

The effects of bottom trawling on potential habitat destruction were discussed. Recent developments in fishing gear technology were introduced and evaluation of future directions explored.

Common outcome from the meeting was a need for further research and lack of knowledge on stock assessment and biology. Another outcome was the need for all stakeholders to share information and increase cooperation in the future.

Participants agreed on the severity of the black market for Nephromas, and the damage it does for the value chain, and making stock assessment insignificant. Discharging is another important point regarding running an economic sustainable fishery. Homepage: https://norwlobster.com/

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News

Increased Nordic cooperation needed in the lobster fishing to ensure sustainability and profitability of the industry

Contact

Gunnar Þórðarson

Regional Manager

gunnar.thordarson@matis.is

Norway lobster (Nephrops norvegicus), often referred to as langoustine or Nephrops, is found in the north-eastern Atlantic Ocean and North Sea as far north as Iceland and northern Norway, and south to Portugal. It is found in the Mediterranean Sea and is common in the Adriatic Sea. Due to its ecological demands for sediments, Nephrops has a very patchy distribution, and is divided into over 30 populations. These populations are separated by inhospitable terrain, and adults rarely travel distances greater than a few hundred metres. The global annual catches of the species are around 60 thousand tonnes, with the Nordic countries representing 10-15%.

Nephrops fisheries in the Nordic countries are presently experiencing uncertainty with changing climate, acidification, changes in stock size, distribution, development in gear and vessels, regulatory changes such as the implementation of the EU landing obligation, and many more. At the same time there are immense opportunities to nurture the Nordic Nephrops fishery by promoting sustainable management and maximising economic gain through Nordic cooperation and networking.

The Nordic Council’s working group for fisheries cooperation (AG fisk) is aware of these challenges and opportunities and did therefore fund a research and innovation project to facilitate networking and further cooperation between Nordic researchers, fishermen and other stakeholders. The highlight of the project was a workshop held in Copenhagen 13-14 May 2024 where many key stakeholders shared knowledge and discussed various challenges and opportunities. The general outcome from the project was a common opinion of the workshop participants that further Nordic networking and cooperation is needed. The importance of active dialogue and knowledge exchange between stakeholders such as, government, scientists, fishermen, and research cannot be underestimated, as the sharing of information and open dialogue will facilitate cooperation, reduce mistrust, and provide opportunities for improvement.

A report has now been published about the workshop and its results, which can be accessed here.

More information can be found on the project's website https://norwlobster.com/

Reports

NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic Countries held in Copenhagen 13th and 14th of May 2024

Published:

06/09/2024

Authors:

Gunnar Þórðarson, Sigurjón Arason

Supported by:

AG Fisk

There is considerable variation between countries how the species (Nephrops) is caught. Some countries rely largely on creeling (pot fishing) while bottom trawling is the common approach in other regions. Most common in Scandinavia is a combination of both systems, trawling in open sea and deep water, and pot fishing within fjords in shallow water. There are no considerable conflicts between the two groups.

There are pros and cons in both trap fishing and trawling for Nephrops. Both methods have some environmental impact, and both affect the Nephrops stock. Both methods need to respond to increased demands on awareness in environmental issues and sustainable fishing.

The effects of bottom trawling on potential habitat destruction were discussed. Recent developments in fishing gear technology were introduced and evaluation of future directions explored.

Common outcome from the meeting was a need for further research and lack of knowledge on stock assessment and biology. Another outcome was the need for all stakeholders to share information and increase cooperation in the future.

Participants agreed on the severity of the black market for Nephromas, and the damage it does for the value chain, and making stock assessment insignificant. Discharging is another important point regarding running an economic sustainable fishery.

Homepage: https://norwlobster.com/

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Reports

Kids Chefs Outreach: Adaptation and Testing Project and Procedure Descriptions

Published:

30/08/2024

Authors:

Kolbrún Sveinsdóttir, Þóra Valsdóttir, Margrét Geirsdóttir

Supported by:

EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Megin viðfangsefni verkefnisins BlueProject var verðmætasköpun úr vannýttu fisktegundinni „Sarrajão“ (Sarda Sarda), found off the coast of Portugal. However, this type of fish is not marketed today for human consumption as it has a considerable amount of bones and a thick skin that is difficult to remove. However, the nutritional value of sarrajão is quite high.

Matís' approach to the project was to support promoting interest and educating the next generation towards healthy and sustainable eating habits in Portugal. This was done by adapting the project and procedure description of Krakkar Kokka (e.Kids Cuisine), which is based on entertainers, and the philosophy that has previously been developed, tested and implemented in Icelandic primary schools (Krakkar Kokka: https://matis.is/matis_projects/krakkar-kokka/) to more general conditions than those found in Iceland, for example in terms of factors such as climate and cultivation possibilities. The material was published in English and Portuguese, and the concept of Krakka Kokka was implemented in Portuguese primary schools.

Project and procedure description Kids cook in English for schools, together with presentation material and instructions is available on Matís' website: https://matis.is/en/matis_projects/blueproject/. The project Blue Project (Bioeconomy, PeopLe, SUstainability, Health) was funded by EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme. It was a two-year collaboration between Matís, GUIMARPEIXE – Comércio de Produtos Alimentares, SA, Portugal TINTEX Textiles, SA, Portugal UNIVERSIDADE DO MINHO, Portugal INSTITUTO POLITÉCNICO DE VIANA DO CASTELO, Portugal CÂMARA MUNICIPAL DE ESPOSENDE, Portugal AEP – Associação Empresarial de Portugal, CCI and Portugal VISUAL THINKING – Digital Organization, Lda, Portugal.
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The BlueProject aim was to increase value creation, the sustainable growth of the blue economy, scientific research, and literacy in Blue Economy, based on the Marine Resources available on the North Atlantic Coast of Portugal. The focus was placed on the fish species „Sarrajão“ (Sarda Sarda), It is found by the Portuguese coast, but is not marketed today in Portugal for human consumption as it has considerable quantities of bones and a thick skin which is difficult to remove. However, its nutritional value is considerably high.

The main focus of Matis in the project is to contribute to the engagement, education and empowerment of the next generation towards healthy and sustainable food habits in Portugal. This was done by adjusting the Krakkar Kokka (e. Kids Cuisine) edutainment concept, previously developed, tested and implemented in Icelandic compulsory schools (Krakkar Kokka: https://matis.is/matis_projects/krakkar-kokka/) to more general situations compared to Iceland, eg regarding climate and agriculture. The edutainment material was published in English and Portuguese, and the Kids Cuisine concept implemented in Portuguese primary schools.

The Kids Cuisine Project and predecessor description, introduction slides and guidelines are accessible via Matís website: https://matis.is/en/matis_projects/blueproject/. The Blue Project (Bioeconomy, People, Sustainability, Health) was supported by EEA Grants/Iceland Liechtenstein Norway grants/Bluegrowth Programme. It was a two-year collaborative project between Matís, GUIMARPEIXE – Comércio de Produtos Alimentares, SA, Portugal TINTEX Textiles, SA, Portugal UNIVERSIDADE DO MINHO, Portugal INSTITUTO POLITÉCNICO DE VIANA DO CASTELO, Portugal CÂMARA MUNICIPAL DE ESPOSENDE, Portugal AEP – Associação Empresarial de Portugal, CCI and Portugal VISUAL THINKING – Digital Organization, Lda, Portugal.

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Reports

Saltfish delicacies: Saltfish month

Published:

29/08/2024

Authors:

Kolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Þóra Valsdóttir, Eva Margrét Jónudóttir

Supported by:

AG Fisk (Arbejdsgruppen for Fiskerisamarbejdet), NORA

Contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

To strengthen the position of saltfish, with its long tradition, history and connection to Nordic livelihoods, it is important to strengthen the entire value chain, from producers and retailers, to chefs and consumers. The aim of the project "Saltfish delicacies" is to develop new or improved ready-made dishes based on traditional saltfish, and 16 participants from Iceland, Norway and the Faroe Islands are involved. The group consists of experts in saltfish processing and quality, cooking, food production, media and the travel industry.

Following the project's workshop held in the fall of 2022, work continued with ideas for salted fish dishes and salted fish products in collaboration with Grím Kokk, Matís, Menntaskolin in Kópavogur, Icelandic salted fish producers, Klúbbs Matreiðslumestar and Íslandstofa, with the aim of promoting salted fish better with a focus on grocery stores.

Salted fish products and recipes for salted fish dishes were developed within the project and in collaboration with the Crown, the products were put on sale and recipes for salted fish dishes were published on the Crown's recipe page in March 2024. The results were then presented at the project's workshop in the Faroe Islands in May 2024. Both salted fish products and recipes were very positively received, and there are hopes that it will be possible to offer salted fish delicacies in Icelandic supermarkets permanently. It's an uphill battle, however, as the battle for grocery store shelf space is fierce, and it can be difficult for smaller producers to invest in finished salted fish in the quantities that have been available to them so far. It is necessary to increase flexibility and strengthen cooperation within the salted fish chain to pave the way for salted fish domestically, to revolutionize its image and reputation.

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Reports

100% fish in the Great Lakes region – Cisco (Coregonus Artedi) full utilization

Published:

29/07/2024

Authors:

Cécile Dargentolle, Jónas Viðarsson

Supported by:

Great Lakes St. Lawrence Governors & Premiers (GSGP)

Contact

Cecile Dargentolle

Project Manager

cecile@matis.is

This report presents a comprehensive biotechnical analysis of fillets and byproducts (heads, bones/frames, and skin) from Cisco (Coregonus Artedi) harvested in the Great Lakes region of the United States. Conducted by Matís for the Conference of Great Lakes St. Lawrence Governors & Premiers (GSGP), the study aims to identify higher-value alternative uses for Cisco byproducts.

Key findings include:

  • Whole Body Mass Balance and Proximate Composition: Detailed analysis of fillets, heads, bones, and skin.
  • Amino Acid and Hydroxyproline Content: Evaluation of amino acid content in heads and hydroxyproline content in skins and scales, with scales showing remarkably high hydroxyproline at 2.45 g/100g protein.

Utilization Alternatives

  1. Protein Isolate and Fish Oil from Heads: The heads showed significant amino acid content, making them suitable for protein isolate production and fish oil extraction.
  2. Gelatine Production from Skins and Scales: High hydroxyproline levels indicate potential for high-quality gelatine production.
  3. Protein Hydrolysates from Viscera and Roes: Although promising, these transformations require substantial investment and adequate raw material supply.

Conclusion and Recommendations This initial identification of utilization alternatives highlights the potential for value-added products from Cisco byproducts. Further analysis and feasibility studies are recommended to optimize and implement these alternatives.

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News

The Minister of Food visits Matís in Hvanneyri

Matís office in Hvanneyri is at Hvanneyrargatu 3 and there are two employees with facilities. The building is large and Matís shares it with various companies and institutions in the area. last Monday the Minister of Food visited the establishment.

Bjarkey Olsen Gunnarsdóttir together with her assistant, Pálína Axelsdóttur Njarðvík had a meeting with Eva Margréti Jónudóttur and Margeir Gissurarsyn, Matís staff as well as staff from Landi og sjö and Matvælastofnun. The minister has already visited the headquarters of his institutions and companies that come under the ministry, but is now traveling around the country to visit other establishments. They discussed activities in the area, the projects that are being undertaken at the moment and various future opportunities.

We thank Bjarkeyja and Pálína for a pleasant meeting.

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