Author: admin

A new article, the fourth in a row in issue 30/2017, of the international scientific journal Icelandic Agricultural Sciences (IAS) has been published. 

This is a short article and in Icelandic it would be called "An examination of the plant selection of bumblebee (Bombus jonellus) in Southwest Iceland". The study was carried out in two places, in Heiðmörk and by Vífilsstaðavatn, in the summer of 2016. In the first half of the summer, the peat bumblebee (honey fly, wild bee fly) was fed mainly on thyme and mountain dandelion, slightly on bluegrass and very little on some other plant species. In the latter part of the summer there was a wider variety of flowering plants and the food choice was not as homogeneous. The peanut butter was mainly eaten on meadow roses, carrion, heather, thyme, dandelion and goldenrod. The study showed a clear difference in the choice of peat bumblebee plants between the early summer and late summer and that it takes advantage of the variety of flowering plants in the late summer.  

This interesting article can be accessed at IAS website

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

It can be stated that there is an untapped opportunity in the utilization of sheep and goat milk in this country. There is an interest in milking and processing from milk, as the possibilities are perhaps greater than ever before to offer home-grown agricultural products now that our country is such a popular destination for tourists. There is also no need to look at all the possibilities that may exist in increasing value creation in Icelandic agriculture.

It is planned to hold an educational meeting for those who are interested in starting milking and processing of sheep and goat milk products. The aim of the meeting is to inform people what facilities need to be available, what requirements are made for the facilities and what needs to be considered before embarking on such a project. It is interesting to note that the interest in this meeting is much greater than we expected and now well over 30 interested people have registered for the meeting.

At the meeting, Sveinn Rúnar Ragnarsson, a farmer in Akurnes, will present the experience of the farmers in Akurnes from the implementation of sheep milking. Óli Þór Hilmarsson at MATÍS will discuss the requirements for processing according to current regulations. Sigtryggur Veigar Herbertsson, RML's shop technology consultant, will also discuss milking facilities.

May 24 last the conference "Today's waste - tomorrow's resource" was held at the Grand Hotel, but the conference was a collaboration The Environment Agency, Farmers' Association of Iceland, FENUR, State Land Reclamation, Matís, Iceland Innovation Center, Association of companies in the fishing industry, Industry Association and The ocean cluster.

The conference focused on improving the utilization of organic by-products in Iceland and was the culmination of the Icelandic Presidency of the Nordic Council of Ministers for the Nordic Bioeconomy (NordBio). NordBio's goal is to make the Nordic region a leader in the sustainable production and use of living resources in order to reduce waste and promote innovation, a green economy and rural development.

Booklet on the Nordic Bioeconomy (NordBio)

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Matís and Department of Design and Architecture, Iceland Academy of the Arts (LHÍ) wrote in the last week under a declaration of intent that expresses interest in increased cooperation, with increased value creation, product development and promotion of the products of the Icelandic bioeconomy as a goal.

Matís and the design and architecture department of LHÍ believe that research and collaboration can lay the foundation for a change in thinking regarding innovation and technological revolution in food production, design and product development in Iceland, increased production of healthy and nutritious foods that appeal to consumers while promoting sustainable production. development in the bioeconomy and contribute to the unleashing of new forces when it comes to the development of the Icelandic food industry.

In an era of challenges in the areas of food security, nutritional security and public health and major changes in demographics around the world, it is important to look in a new way at utilizing Iceland's genetic resources and cultural heritage related to the bioeconomy, potential for agriculture in and near urban areas and utilization of international technology. value creation and improved public health. User-centered design, products and services, guided by sustainable development, are fundamental in this context.

Matís is a powerful knowledge company that performs diverse research, service and innovation in the food and biotechnology industry, with increased value creation, improved food security and improved public health as a goal. In recent years, Matís has achieved very good results in joining the International Research and Innovation Fund, in collaboration with Icelandic and foreign companies and institutions. 

The Faculty of Design and Architecture at the University of the Arts offers a BA program in product design and an international MA program in design. The department emphasizes the utilization of local raw materials for development and innovation. In recent years, the department has worked on research projects in the field of food design and product development with sustainability, value creation and the competitiveness of Icelandic agriculture, fisheries, industry and society in mind.

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Benjamin Aidoo defends his master's thesis in environmental and natural resources studies at the University of Iceland. Benjamin's thesis is entitled "Effects of different smoking methods on the formation of polyaromatic hydrocarbon compounds (PAH) and physicochemical quality in smoked mackerel products"

Further location

• Matís
• Vínlandsleið 12
• 113 Reykjavík
• June 8, 2017 at 14
• Meeting room 312

Effects of different smoking methods on the formation of polycyclic aromatic hydrocarbons (PAHs) and physicochemical quality in smoked Atlantic mackerel products

Effects of different smoking methods on the formation of polyaromatic hydrocarbon compounds (PAHs) and the physicochemical quality of smoked mackerel products

The effects of different smoking methods and temperatures on the formation of polyaromatic hydrocarbons (PAHs) in smoked mackerel were studied. The effects of different smoking methods, storage temperatures and packaging materials on the stability of hot smoked mackerel products were also investigated, by observing their physical and chemical properties. The study showed that the formation of PAHs was above the desired level if cell smoking was used on mackerel fillets. However, PAHs were found to be below the limit if the mackerel was smoked whole or in a Bradley smoke oven. However, the temperature obtained in the Bradley smoke oven was not high enough to ensure the stability of the products in terms of degradation by microorganisms, oxidation or enzymes through storage in the refrigerator. The formation of free fatty acids and oxidative derivatives was generally higher in fillets than in whole fish. The formation of TVB-N could also be slowed down if the fillets were stored under vacuum instead of air packaging. It is therefore recommended that mackerel be smoked whole in a cabin smoke oven, and stored in a refrigerator under a ventilated container to ensure maximum quality.

Supervisors

• María Guðjónsdóttir, University of Iceland
• Sigurjón Arason, Matís, University of Iceland

Everyone welcome! 

Cooperation on research and development in the fisheries sector is part of Iceland's development cooperation. In this way, the aim is to utilize Icelanders' expertise in the field where Icelanders are at the forefront, so that, among other things, improved food security can be promoted on the basis of sustainable resource utilization. Such co-operation has recently revealed results that strengthen the arguments for the importance of good and disciplined work methods in the production of fish fillets.

In the recent month of May came out article in the Journal of Food Engineering on the effects of ambient temperatures and pending raw material processing. The article is based on a study conducted in collaboration with Icelanders' emphasis in development cooperation, where it is planned to utilize Icelanders' expertise in the field of fish processing. The study was carried out jointly by private companies and public bodies, and such co-operation is part of Iceland's contribution to meeting the world's goals.

A Chinese student United Nations University School of Fisheries (UNU-FTP), Mu Gang, worked on the research under the guidance of Icelandic instructors during his study stay in Iceland. Mu Gang's instructors were dr. Kristín Anna Þórarinsdóttir at Marel, Ásbjörn Jónsson and Arnljótur Bjarki Bergsson at Matís and the research was carried out at Matís.

The article provides results that strengthen the argument for the importance of good and disciplined work methods in the production of fish fillets. Purposeful cooling plays a key role in preserving quality. As important as it is to minimize the damage to the fish from fishing to consumption, it is also important to reduce any delays that may occur in the processing process. As has been stated another level bleeding, haemorrhage (bleeding), washing and cooling are important on board fishing vessels, the same applies to the efficiency and maintenance of low temperatures during fillet processing. 

Although every effort is made to work well in processing fish into fillets, it may happen that fish do not find their way through the processing as quickly as expected or that fish pass through a space that is warmer than would be preferable. . The results of the study show well the consequences if one deviates from the established procedure, ie. to maintain a low temperature throughout the processing process, even if the deviation is short-lived. High ambient temperatures and processing delays lead to a reduction in the weight and value of products. It is therefore important to avoid bottlenecks that lead to the accumulation of fish in processing channels, especially in slightly chilled conditions. In addition, it is important that the temperature of the products during packaging is as close as possible to the storage temperature. 

The knowledge created by the research is an example of the fruit of Matís' long and successful collaboration United Nations University School of Fisheries with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector, such as Marel. Extensive knowledge is created in the university community and researchers have worked in extensive collaboration on its development and implementation at strong, responsible fisheries companies. Cooperation on the application of knowledge has enabled the Icelandic fishing industry to make great strides, and this has been noticed around the world. It has made the Icelandic fishing industry theirs knowledge industry who he is today and lives in the field for his development for the future.

Marel is one of Iceland's largest export companies and a world leader in the development and production of advanced equipment and systems for fish processing.

Matís provides advice and services worldwide to customers such as companies fisheries and agriculture. Matís assists customers in the development and implementation of knowledge, including new processes for companies with the application of science.

Icelandic fisheries companies work on value creation with sustainability as a guiding principle, biological, economic and social. 

The United Nations University School of Fisheries is one of four United Nations universities hosted in Iceland with the aim of enhancing fisheries expertise; fisheries and fish processing in developing countries.