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Þorvaldseyri - Local Sustainability / The project Cereals in the Arctic - New markets, which is funded by the NPA (Northern Periphery and Arctic Program) is now in full swing within Matís.

The aim of the project is to increase the value of grain products and thus contribute to increased income of grain farmers and companies, to promote grain cultivation where it is not currently practiced and thereby increase the number of jobs in agriculture and to increase the use of grain for the production of new products.

Part of the project turned to Þorvaldseyri under the Eyjafjöll mountains, one of the most productive grain farms in the country. Þorvaldseyri runs a cow farm with an emphasis on milk production, but there is a long tradition of growing barley on the farm and in recent years rapeseed has also been grown.

Þorvaldseyri came into the spotlight after the eruption of Eyjafjallajökull in 2010, when flights were down all over Europe, fields and fields disappeared in ash and livestock was in danger. After the eruption, it was clear that the ash had a strengthening effect on the arable land and provided opportunities for employment and innovation with the opening of the Visitor Center and the sale of various goods related to the eruption and food to tourists and consumers. 

Þorvaldseyri offers very special conditions; the farm will have its own electricity production from a small power plant in the country, a borehole for hot water is on site, feed for the animals is mostly produced on site and all fertilizer is obtained from manure and by-products. Rapeseed oil is sold to consumers but also used as fuel for the equipment. Housekeeping can be sustainable for the most part; The farm's products are used as food, while vegetables and fruits are grown for their own consumption.

In the project this is called local sustainability; when that goal is achieved to become self-sufficient in most things related to energy and matter within a defined area. It is clear that it can be difficult to achieve full local sustainability in modern society, but nevertheless it is possible to build on this and create a basis for others.

An information sheet was prepared for Þorvaldseyri which describes this local sustainability and what impact it has on the environmental and social aspects. The Life Cycle Assessment methodology was used for calculations based on data from the farm. According to those calculations, the farm can save around ISK 19 million a year by using its own electricity and hot water, producing its own feed and fertilizer, using rapeseed oil on machines and producing its own food for the farm. Þorvaldseyri can also save around 18 tonnes of greenhouse gas emissions per year.

Food production depletes the earth's unsustainable resources and releases significant amounts of greenhouse gases into the atmosphere. Agriculture is not excluded. By adopting sustainability in thought and practice, there is a lot of work to be done, both financially and environmentally.

Several lectures / defenses related to Matís will be held this week. There are four M.Sc. lectures and one doctoral defense, but Paulina Elzbieta Wasik will defend her doctoral dissertation on Friday at 13.

Doctoral dissertation in food science - Paulina Elzbieta Wasik

When does this event start: September 30, 2016 - 1:00 p.m.
Event location: AðalbyggingFurther location: Hátíðasal

Paulina Elzbieta Wasik is defending her doctoral dissertation in food science at the Faculty of Food and Nutrition, entitled: Maximizing the quality of frozen mackerel products - Quality optimization of frozen mackerel products

Opponents are dr. Judith Kreyenschmidt, Professor at the University of Bonn, and Santiago Pedro Aubourg Martínez, Professor at the Marine Research Institute (IIM), part of The Spanish Research Council (CSIC).

The supervising teacher was Sigurjón Arason, professor at the Faculty of Food and Nutrition, University of Iceland, but the supervision was in the hands of Sigurjón and dr. María Guðjónsdóttir, associate professor at the same department. In addition to them, the doctoral committee, dr. Magnea Guðrún Karlsdóttir, director of Matís, and dr. Hörður G. Kristinsson, research director at Matís and associate professor at the University of Florida.

Dr. Þórhallur Ingi Halldórsson, professor at the Faculty of Food and Nutrition, University of Iceland, will chair the ceremony.
The dissertation is based on work done in collaboration between Matís and the University of Iceland with the companies Skinney Þinganes, Hraðfrystihúsið Gunnvöra, Samherji, Síldavinnsluna, HB Grandi, Ísfélag Vestmannaeyja, and Thor-Ice with the support of AVS Rannsóknasjóður í sjávarútvegi.

Summary of study

Fishing for mackerel in significant quantities off the coast of Iceland began almost ten years ago. In the first years, most of the catch went to fishmeal and fish oil processing, but only a small part of it went to human consumption. In order to increase the value of the catch, a larger part of it must be used for human consumption, and in order for this to happen, it is important to find ways to improve the shelf life of mackerel in cold storage. high percentage of omega n-3 / n-6 but the content and stability of fat in mackerel varies over the fishing season. Fat stability depends on the fat and chemical content of mackerel and the results show that fatty mackerel is more sensitive to fat oxidation (degradation) and enzyme degradation.

Prolonged storage in freezers causes mackerel products to crave and the quality to deteriorate. Fat oxidation and enzyme degradation (PV and TBARS formation and FFA formation) are significantly less in mackerel stored at -25 ° C, compared to the storage temperature -18 ° C. In addition, there is less risk of release and the texture of products is better preserved at lower storage temperatures.

There is more enzyme activity in whole frozen mackerel compared to gutted and decapitated. On the other hand, gutted and decapitated mackerel is more deformed in processing and storage than the brain. It should be noted that it is important to choose mackerel with the right properties and the right processing method to get a product with certain properties.

It is preferable to store mackerel products in cold storage at -25 ° C rather than -18 ° C and under stable storage conditions to ensure the quality of frozen mackerel products. The mackerel that is caught off the coast of Iceland and frozen in valuable products such as canned and hot smoked can be used.

About the doctoral dissertation

Paulina E. Wasik was born in 1987. She graduated with a BSc in Biotechnology in 2009 from the University of Warmia and Mazury in Olsztyn, Poland. Three years later, in 2012, Paulina completed an MSc degree in food science from the Faculty of Food and Nutrition at the University of Iceland and enrolled the same year in doctoral studies at the faculty. After graduating with a bachelor's degree, Paulina began working in research at Matís, where she still works today. Her field of research is as mentioned above in the field of storage and freshness of fish products. Paulina is married to Piotr Wasik and her parents are Barbara Romotowska and Krzysztof Romotowski.

Matvælafræði - MS lecture - Hildur Inga Sveinsdóttir

When does this event start: September 29, 2016 - 2:00 p.m.
Further location: Matís - Vínlandsleið 12, room 312Effects of bleeding conditions and storage methods on the quality of cod (Effects of bleeding conditions and storage method on the quality of Atlantic Cod).

The results of the project show that cooling during bleeding could cause the fillets to become redder. As the color of the fillet is an important factor in its quality and valuation, it is not advisable to start the cooling process in a bleeding tank. The change in temperature had a greater effect on unsalted fillets than lightly salted ones. The presence of any movement on the bleeding medium affects the bleeding performance. The results of experiments showed that, to a certain extent, bleeding in a moving bleeding medium could be more productive than bleeding in still water. They also indicated that the amount of exercise on the bleeding medium may have a greater effect on the rate at which the medium is renewed.

Supervisors: Sigurjón Arason professor at the Faculty of Food and Nutrition and chief engineer at Matís Magnea G. Karlsdóttir project manager at Matís and Sæmundur Elíasson doctoral student at the University of Iceland.

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland with the companies FISK Seafood, Samherji, HB Grandi, Iceprotein, 3X Technology and Skagann with the support of Nordic Innovation, AVS Fisheries Research Fund and Tækniþróunarsjóður.

Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

Matvælafræði - MS lecture - Inga Rósa Ingvadóttir

When does this event start: September 29, 2016 - 1:00 p.m.
Further location: Matís - Vínlandsleið 12, room 312

Stability of lightly salted cod fillets (Gadus morhua) in frost - Factors affecting stability and product variability. (Stability of lightly salted cod fillets (Gadus morhua) during frozen storage - Factors affecting the stability and product variability).

The main results were that light salting increased the stability of the cod fillets, but these results are very positive for producers of lightly salted cod fillets as they are always competing to extend the shelf life of fish products. The product variability of lightly salted cod fillets on the market is very large, but further research is needed to understand the variables that have the greatest effect on this variability.

Supervisors: Sigurjón Arason Professor at the Faculty of Food and Nutrition and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís.

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland with the companies FISK Seafood, Hraðfrystihúsið Gunnvöra, Nesfisk and Jakob Valgeir with the support of the AVS Fisheries Research Fund.

Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

Auction system for fish markets - Needs analysis of the auction system and preparation of a forecast model for auction prices

When does this event start: September 29, 2016 - 11:00
Further location: Matís - Vínlandsleið 12, room 312

Bjarni Rúnar Heimisson gives a lecture on his project for a master's degree in computational engineering. The name of the project is Auction system for fish markets - Needs analysis of the auction system and the creation of a forecast model for auction prices.

Abstract

The auction system of fish markets caused a revolution in the sale of fish in Iceland when it was introduced and it was a matter of great interest to fishermen and fishing companies in Iceland. Although various measures have been taken to improve the information flow and transparency of the system with a new information system and website, supply still seems to be the factor that has the greatest impact on price formation, which means that fishermen and fishing companies do not seem to be rewarded for improved handling.

The aim of this project was to find the items that should be included in the auction description of fish auctions but are not present. A needs analysis was carried out where, among other things, interviews were conducted with various stakeholders in the auction system. A linear regression analysis was also performed on real data obtained from Reiknistofa fiskmarkaði hf. and this data is then analyzed to find out which factors are the most influential in the price of a fish auction.

It turned out that stakeholders pointed out a number of factors where information provision in the fish market auction system could be improved. The accuracy of the forecast model obtained is limited as more factors affect the price than are stated in the auction description.

Supervisors: Ólafur Pétur Pálsson Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland, Sigurjón Arason Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís.

The master's thesis is based on work done in collaboration between Matís and the University of Iceland at Reiknistofa fiskmarkaður, HB Grandi, Nýfisk, and Toppfisk with the support of AVS Rannsóknasjóður í sjávarútvegi. Examiner: Daði Már Kristófersson, professor and president of the School of Social Sciences at the University of Iceland.

Processing, transport and storage of frozen herring - Temperature changes

When does this event start: September 28, 2016 - 10:30
Further location: Matís - Vínlandsleið 12, room 312

Finnur Jónasson will give a lecture on his project for a master's degree in industrial engineering. The name of the project is Processing, transport and storage of frozen herring - Temperature changes.

Abstract

In this project, temperature changes in herring were examined through land processing and transport from Iceland to cold storage abroad. As the temperature of fish products has the greatest effect on the shelf life and quality of products, it is necessary to map the temperature profile of herring throughout the process. Measurements were made when block-frozen herring was transported abroad by both freezer vessels and freezer containers. When the product was transported by freezer ships, there was a heat load during both shipping and unloading. The temperature in the freezer vessels remained steady, contrary to expectations, but was not set at a sufficiently low temperature during transport.

Supervisors: Gunnar Stefánsson Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland, Sigurjón Arason Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís. 

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland at Síldarvinnslan and Samherji with the support of the AVS Fisheries Research Fund.

Examiner: Jón Heiðar Ríkharðsson, mechanical engineer.

Iceland and the Nordic Council of Ministers convene an international conference on the bioeconomy and the results of the NordBio projects in Harpa 5-6. October 2016.

The title of the conference is: MINDING THE FUTURE. Bioeconomy in a changing Nordic reality.

Speakers include Christine Lang, Chair of the German Bioeconomics Council, Ari Kristinn Jónsson, Rector of Reykjavík University, Lene Lange, Professor of Biochemistry at the Copenhagen University of Technology, Brynhildur Davíðsdóttir, Professor of Environmental and Resource Studies at the University of Iceland, and Bryan Alexander, Futurist and Writer. Gunnar Bragi Sveinsson, Minister for Fisheries and Agriculture, and Dagfinn Høybråten, Secretary General of the Nordic Council of Ministers, will deliver an opening speech. The conference will be chaired by Þóra Arnórsdóttir and Stefán Gíslason.   

The conference is held in English and is divided into interactive lectures and seminars.

The conference is the culmination of the NordBio program, a three-year project (2014-2016) on the bioeconomy under the Icelandic Presidency of the Nordic Council of Ministers. Under the auspices of NordBio, a broad team of Nordic experts has joined forces and is working on projects that promote the sustainable use of living natural resources. 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.

Please forward the email to those who may be interested.                 

We hope to see as many as possible in Harpa on October 5th and 6th.

A stakeholder meeting will take place in the Marine Biotechnology project on 12 - 14 October. The meeting is for parties in the field of Marine Biotechnology and by attending the meeting, participants get a unique opportunity to get to know what is on the agenda and influence future policy in the issue.

Dr. Hörður G. Kristinsson, Matís' director of research and innovation, will give a talk in seminar 3: Supporting marine biotechnology RTDIA link to the event can be found on the website Marine Biotechnology.

A delegation from Colombia is currently visiting and the topic of discussion today is geothermal energy and its utilization. Tomorrow, the Icelandic fishing industry will be discussed in a broad context.

These seminars provide a unique opportunity to establish and strengthen connections with key parties related to geothermal and fisheries in the government system and universities in Colombia, as there is great interest in increased co-operation with Icelanders in this area.

The seminars are held in collaboration with Reykjavík University, University of Iceland, Matís

The group's program can be seen below.

The ninth international conference of the Association for Agriculture in the Arctic (Circumpolar Agricultural Conference) will be held in Iceland at Hótel Söga 6.-8. October 2016.

The conference will focus on regional production that strengthens dispersed settlements, food production in the Arctic, tourism and innovation that responds to changing circumstances. Special emphasis will be placed on promoting good results that have been achieved in one area and that others can benefit from. A food exhibition organized by the final conference of the NordBio program will be included.

You can register on the conference website, www.caa2016.com. The conference fee is ISK 35,200.

On October 8, there will be a sightseeing tour of the agricultural district with a cultural twist where visitors will get to know Icelandic agriculture.

For further information Ólafur Reykdal at Matís.

Dr. Agne Dobranskyte-Niskota, Research Program Officer, and Sophie Doremus, a lawyer, both from the European Union's Research Executive Agency (REA), visited Matís on 7 September.

The purpose of the visit was to monitor the progress of two Individual Fellowships covered by the Marie Skłodowska-Curie Program (MSCA), which are currently underway at Matís. The two projects are on the one hand the projects of Dr. Ásta HE Pétursdóttir called Cross-section of seaweed (SilhouetteOfSeaweed, project no. 656596) and on the other hand the project Dr. Gregory K. Farrant named AstroLakes (project no. 704956).

The day began with a lecture by Dr. Agne Dobranskyte-Niskota and Sophie Doremus, who presented both the REA and MSCA programs. Dr. Helga Gunnlaugsdóttir then gave a lecture and introduced Matís' activities. Ásta and Gregory then introduced themselves and their projects, and then chatted with guests from REA in one-on-one interviews. The day ended with the guests inspecting all of Matís' facilities.

Recently, the Association of Fisheries Companies - SFS - decided to support Matís to work on the project - Nutritional value of marine products: labeling and response - which is an independent continuation of a project on Nutritional value of marine products, which AVS supported in the years 2008-2010. The project aims to strengthen the Icelandic fisheries sector in international competition in demanding markets, especially within the European Economic Area, not least with regard to increased requirements for nutrition labeling.

An agreement was reached on September 8 on the arrangement of the project, signed by Jens Garðar Helgason, chairman of SFS, and Sveinn Margeirsson, CEO of Matís.

The project immediately begins to prepare the ground for tomorrow's fisheries so that it can meet the needs of its customers, and it is one of many practical projects that Matís works on and serves the broad interests of the Icelandic fishing industry and prepares the ground for efficient Icelandic fishing. fisheries to the center and market of the future. The recipients of the project's results are the Association of Companies in the Fisheries Sector.

The project manager at SFS is Steinar Ingi Matthíasson. The project manager of the project at Matís is Ólafur Reykdal

With increased development in aquaculture in the southern Westfjords, interesting side projects with aquaculture are emerging that can contribute to less environmental impact. One of those tasks is to find the appropriate processing of fish that dies in fish farms during the farming season.

There is always something about fish dying in the breeding pens due to wounds, diseases or getting lost in the struggle for survival in the pens for some reason. It is common to estimate that about 4% of the fish's slaughter weight is killed during the rearing period. Most fish die while the fish are small after exposure to the cages, but there is always a risk of declines even if an attempt is made to control them. This fish is unfit for human consumption and as feed for animals and fish for human consumption, but it can be used as feed for fur animals if the fish can be caught as soon as possible after death. Most of the dead fish, however, are not usable in fur animal feed, so the way has been used in this country to bury it as there is no other way available yet.

With increased fire, it is foreseeable that the amount of dead fish will increase in the coming years, so it is urgent to try to find ways to make better use of this raw material than to bury it with the associated costs of storage and transport. In Norway, this raw material has been put in acid to prevent odor problems and since then, digestion and other raw materials have been used as feed for decomposing organisms that break down the raw material. During decomposition, biogas is formed, which consists largely of methane and carbon dioxide as well as other gases, and the biogas is then used for energy production. Therefore, the idea arose to investigate whether the production of biogas from dead fish was feasible in the conditions that are being created in the southern Westfjords.

The project was a collaboration between Fjarðalax, Orkubús Vestfjarðar and Matís and received a grant from the Westfjords Development Fund last winter. The project mapped all possible raw material streams in the southern Westfjords that could be considered for biogas production as well as possible utilization of energy from the plant and possible site selection. Based on the plans for an increase in salmon farming in the southern Westfjords, between 1,200 - 1,600 tonnes of dead fish could be produced within a few years, in addition to other raw materials. The cost of disposing of this fish could run at 40 - 60 million ISK per year based on driving and landfilling in Fíflholt in Mýrar, which is the nearest landfill. The cost of setting up a biogas plant that processes a comparable amount of raw materials could be in the range of 80 - 120 million, but economies of scale greatly determine the cost of biogas plants and their operation.

The project showed that there is a shortage of carbon-rich raw materials to mix with the fish to equalize the ratio of carbon and nitrogen, but for the decomposing organisms the desirable ratio of carbon to nitrogen is about 30. Carbon is obtained from straw, cereals such as barley and vegetables examples are taken. There is a small supply of such raw material in the south of the Westfjords and therefore it would have to be transported elsewhere, such as from breweries or other large users. Therefore, another sector of fish farming could possibly become a beer factory in the south of the Westfjords to get carbon for biogas production.

The project did not assess the cost item or the efficiency of the biogas plant, as there are many uncertainties and therefore it is not possible to analyze this with any accuracy. It is clear, however, that it is worth looking more closely at the idea of a biogas plant with regard to business savings and significant environmental benefits for companies and residents in the southern Westfjords. The Westfjords Development Fund is thanked for its financial support of the project, and the many parties who provided information on various aspects are also thanked for their contribution.

The report can be accessed at Matís website.

For further information Lilja Magnúsdóttir at Matís.