Just now, a meeting of the MareFrame project ended. The meeting was with Icelandic stakeholders, a cross-section of the stakeholders affected by fisheries management.
Matís, the University of Iceland and the Marine Research Institute are participants in the European research and development project MareFrame (http://www.mareframe.eu).
One of the goals of the MareFrame is to develop and utilize ecosystem models to assist in fisheries decision-making.
An important part of this process is to take into account the emphases and opinions of different stakeholders when making the models and when making decisions. Biological, ecological, economic and social factors must be taken into account.
At the meeting, MareFrame was introduced and the work that has been done in the project in this country.
Further information about the MareFrame project can be found on the project's website and Matís' website.
Cyprian Ogombe Odoli will defend his doctoral dissertation in food science on Thursday 22 October. The ceremony takes place in the Celebration Hall of the University of Iceland and starts at 14:00.
The thesis is entitled: Drying and smoking of capelin (mallotus villosus) and sardine (sardinella gibbosa) - the influence on physicochemical properties and consumer acceptance.
Opponents are dr. Morten Sivertsvik, professor and division manager at Nofima, Norway, and dr. Hjörleifur Einarsson, professor at the Faculty of Natural Resources at the University of Akureyri.
The supervisor of the project was Sigurjón Arason, chief engineer at Matís and professor at the Faculty of Food and Nutrition at the University of Iceland. In addition to him, Guðjón Þorkelsson, director of Matís and professor at the Faculty of Food and Nutrition at the University of Iceland, dr. Kolbrún Sveinsdóttir, project manager at Matís, dr. Tumi Tómasson, director of the United Nations University School of Fisheries, and Ásbjörn Jónsson, project manager at Matís.
Dr. Þórhallur Ingi Halldórsson, professor at the Faculty of Food and Nutrition, University of Iceland, will chair the ceremony.
Abstract
Drying and smoking are cost-effective preservation methods commonly used in developing countries, where underdeveloped transport processes restrict the marketing of fresh fish. In East Africa, dried and smoked fish is an important source of protein in the diet of the population. Small fish, mainly sardines, are usually placed in brine and pre-cooked to stop enzyme activity and microbial growth before being dried outdoors. The dried fish is often of poor quality and its sales are limited to lower-income groups shopping in outdoor markets. At the same time, there is an increasing demand among middle-class consumers for dried and smoked small fish in supermarkets that meets their quality requirements. This demand could be met through imports or improved processing methods. The aim of this study was to improve the quality and safety of small fish processing and to examine consumers' reactions to a new product such as dried capelin caught in Iceland, which is not known in the markets in East Africa. The effects of preheating, drying and smoking on product quality were assessed, as well as the effect of packaging methods on fat degradation. Sensory evaluation properties and the amount of microorganisms in dried and smoked products were also examined. Finally, the goal was to set a goal for healthy dried sardines and imported dried capelin.
Conventional drying and pre-drying for sardine and capelin drying resulted in lower product quality, poorer sensory evaluation and lower protein quality. The amount of fat in capelin is seasonal and when capelin with a fat content of 9-10% instead of 7-7.5% was dried, the drying took longer and the moisture content of the final product increased. At the same time, the fat reduced the deformation of proteins during the processing process. Under controlled drying conditions, the quality of the products increased, which indicates that it is necessary to develop a dryer for processing small fish. In dried and smoked capelin and sardines, a high proportion of essential polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were detected, exactly 13% in capelin and 20% in sardines. Hot-smoked capelin and sardines had a higher fat content, less moisture content and increased stability against microorganisms, compared to a cold-smoked product, but hot smoking reduced utilization. The fat content affected the hydrolysis of proteins, oxidation of fats and improved sensory evaluation properties during storage of smoked and dried capelin. Fat degradation was highest in low-fat capelin, while development was highest in high-fat capelin. Packing smoked and dried fatty capelin in anaerobic packaging resulted in less fat degradation and fewer microorganisms. Packaging did not affect fat breakdown.
Hot-smoked fish in anaerobic packaging retained its original properties after four weeks of storage. Dried capelin with a moisture content below 25% and a water activity below 0.7 is stored undamaged at room temperature for five months in anaerobic packaging. Improved processing processes for drying sardines and capelin yielded good results and the product was well received by consumers of traditional dried small fish in Kenya. The results of this study show that dried and smoked small fish can be a very nutritious food and if the processing and packaging procedures are correct, the consumption of these products could significantly reduce malnutrition prevalent in developing countries.
About the doctoral dissertation
Cyprian Ogombe Odoli was born in Kenya in 1974. In 2006, he graduated United Nations University School of Fisheries and subsequently the school has supported him for master's and doctoral studies. Cyprian graduated with an MS in food science from the University of Iceland in 2009 and enrolled in a doctoral program at the same department three years later, in 2012. He is married to Hellen Namugeere and they have two children.
This year's conference title: What are the ingredients in the food? Do we know that? Urgent need for databases & their maintenance.
The day was this time dedicated to a discussion of specific databases that keep track of the nutritional value and chemical content of food, both Icelandic and imported. The importance of these databases is unequivocal, without which it is not possible to calculate the nutritional value of meals, menus and products, or to assess contaminants in the diet.
Matís is organizing a meeting of the European Sensory Network (ESN), an association of experts in the field of sensory assessment and consumer research, on 8 and 9 October. at the Grand Hotel Reykjavik. At the meeting, which is closed and companies in food production have been invited to the meeting, emphasis will be placed on the progress and results of the latest research that the organization has been involved in.
The European Sensory Network (ESN) is an international network of research institutes and leading companies sensory evaluation and consumer research. ESN was established in 1989 to meet the rapid development of sensory evaluation in Europe. Today, 26 research institutes and companies are members of ESN and four outside Europe. ESN is at the forefront of sensory and consumer research, hosting international conferences and disseminating new methodologies. ESN provides advice on sensory evaluation, market research, implementation of sensory evaluation and consumer research, project setup, processing and interpretation, as well as questions regarding consumer behavior and experience.
Matís and Fisktækniskólinn í Grindavík have worked together to create this material, which is now published and has been entitled "Introduction to fish technology", where you will find diverse and useful information about the production of seafood.
The Herring Industry Research Fund supported this publication in collaboration with Matís and Fisktækniskólinn. The material is primarily intended for students in fish technology, but should also be suitable for all those who want to learn about how to produce seafood. It is extremely important to strengthen access to education about food processing, increased demands on the markets require increased knowledge and meticulousness at all levels of the seafood value chain. It is important that all those involved in the procurement and processing of raw materials know how to work to produce safe, high-quality foods for our most valuable markets.
This publication is available on the websites of Matís and Fisktækniskólinn. www.matis.is and www.fiskt.is
Consultancy to provide technical support to develop national and regional environmental monitoring programs related to SPS for fishery and aquaculture products in CARIFORUM states
The report presents the results of a project carried out to assist CARIFORUM countries in gaining access to valuable markets by complying with international rules on hygiene and safety (SPS measures) in the production of fish products. At the same time, to assist CARIFORUM countries in meeting the requirements needed to increase trade in fish products in each country, within the CARIFORUM regions and internationally. The main objective of the project was to strengthen monitoring of the health and food safety of fish and aquaculture within the area through harmonized requirements that also meet international requirements.
The report explains findings from an assignment that was carried out to facilitate CARIFORUM States to gain and improve market access by complying with Europe's Sanitary and Phytosanitary Measures (SPS) and to help CARIFORUM states to meet the requirements necessary to maintain and expand on the trade of fish and fish products locally, regionally and internationally. The main purpose of the project was to strengthen monitoring programs for health and food safety requirements of fisheries and aquaculture and to ensure safe food standards for fisheries products in the region, while meeting the requirements of the region's trading partners worldwide.
In recent days and weeks, there has been quite a bit of discussion about arsenic and the possible harmfulness of the substance. It seems to everyone about this substance that is found in some foods and in varying amounts. Livsmedelsverket (Matvælastofnun's sister institution) considers it a reason for consumers to limit their consumption of rice and rice products, and issued recommendations in this regard last week.
A few days ago, we received news that the peanut producer's representatives had been sentenced to 20 and 28 years in prison for their part in the spread of salmonella contaminated food. It is not the intention of this article to evaluate the news, but it is interesting to consider the importance of safe food when such news arrives.
In most food production companies, it is clear that the production and sale of food cannot take place without the food being wholesome and safe to consume. Safe food is a prerequisite for food trade and, moreover, all innovation in the food industry is based on the production of food that is safe for consumption. For those who are taking their first steps in food production, it is important to ensure that all facilities are in accordance with laws and regulations and that all food handling, whether in the procurement of raw materials, production, packaging, distribution, sale or anywhere in the value chain foodstuffs, is in such a way that no harm is created for consumers when consuming food.
Safe foods
Disease-causing microorganisms can be transmitted to food in various ways. Therefore, it is necessary to adopt good practices in the production and handling of food. With good practice and internal control of food companies, education, research and official control, it has been possible to keep disease cases due to food infections and food poisoning to a minimum in this country.
In recent years, production of food that has been developed and produced in small quantities from farms or districts has increased. With the increasing activity in the production of various foods, there is a need to draw attention to the weakest or most pathogenic micro-organisms that can be transmitted through food.
With increased knowledge of their properties and routes of transmission, consumers, food producers and other food processing enthusiasts should be able to ensure the safety of the foods they process. Food manufacturers are responsible for the safety of the products they produce.
Matís international collaboration with BfR
Matís works on a variety of projects in the food industry, with particular emphasis on the health and safety of food. The projects are carried out in collaboration with domestic food producers, universities and all those who are in some way serving the food industry. We also work systematically with foreign research institutes and companies through international research and development projects. An example of this is a very successful collaboration with the BfR (Federal Institute for Risk Assessment) but from in 2012, Matís has had extensive contacts with this large and powerful institution .
The main research projects are in the field of microbial and chemical research on food, feed and the environment. Microbial studies cover most of the most important pathogens that can be found in food. Projects include method development and testing methods, research on the performance of micro-organisms in food and the environment, monitoring of micro-organisms and the effect of hygiene measures on micro-organisms. Chemical research includes contaminants and pesticides in food. This includes, for example, research on trace elements in marine products and various pesticides in vegetables and fruit.
Sixteen European countries are competing for the title of Europe's most innovative food in 2015 on 5 and 6 October at the International Food Exhibition in Milan, Feeding the Planet "Energy for Life".
What will be the food of the future? What will be the main trends and trends in food consumption in Europe?
In October, these questions will be answered with the innovation of 85 university students in the Ecotrophelia Europe competition in Milan. Competitors from Austria, Belgium, the United Kingdom, Denmark, France, Greece, the Netherlands, Iceland, Italy, Croatia, Romania, Serbia, Slovenia, Spain, Hungary and Germany will present attractive, tasty and innovative products to a jury composed of representatives from the same countries. The chairman of the jury is Michel COOMANS, former President of the Food Division of the Ministry of Industry of the European Union. The total value of the prize is 15,000 euros.
Iceland represents the product Humarpaté or Paté de Langoustine developed by 7 students from the University of Akureyri and the University of Iceland with support from Matís, the Icelandic Innovation Center and the Confederation of Icelandic Industries.
Studying food innovation increases the competitiveness of companies
Since 2011, the ECOTROPHELIA initiative has organized 75 competitions and mobilized 550 universities and over 3000 students to participate. Forty products, designed within the framework of the European competition, have been developed and placed on the market. ECOTROPHELIA Europe is a study model for universities and students, accredited by the Ministry of Industry of the European Union. The competition combines talent, skills and innovation. It is also a platform for people in teaching, research, production and business to have effective communication.
ECOTROPHELIA Europe is organized by the Chamber of Commerce of the Vaucluse region of France with the support of the food industry associations in France and elsewhere in Europe, including the Confederation of Icelandic Industries. Other sponsors are various public bodies in France and the large companies NESTLÉ World and Campden BRI in the United Kingdom.
PRIZE IN THE ECOTROPHELIA EUROPE COMPETITION will be presented on Tuesday 6 October at the exhibition area of the International Food Exhibition in Milan, Feeding the Planet "Energy for Life".
This article first appeared on the website of the Confederation of Icelandic Industries, www.si.is, where you can get more information.
Signed a co-operation agreement on studies for foreign managers in the international fisheries sector at RU
The Open University of RU and Matís, in collaboration with the Association of Companies in the Fisheries Sector (SFS) and other university and research institutes in Iceland, has established comprehensive studies for foreign managers and specialists in the fisheries sector. Ari Kristinn Jónsson, Rector of Reykjavík University and Sveinn Margeirsson, CEO of Matís, signed a co-operation agreement on the establishment of the Iceland School of Fisheries at RU yesterday.
Sandra Kr. Ólafsdóttir, project manager of ISF at the RU Open University, Guðmundur Smáradóttir, director of the RU Open University, Steinar B. Aðalbjörnsson, marketing director of Matís, Sveinn Margeirsson, CEO of Matís, Páll Jensson, professor at the Faculty of Technology and Engineering, Ari Kristinn Jónsson, Rector of RU , Páll Gunnar Pálsson, project manager at Matís and Kristján Vigfússon, director of MBA studies at RU.
The Icelandic seafood industry is known for high quality products and responsible fishing. The Iceland School of Fisheries' goal is to share valuable knowledge of Icelandic experts in this field. The course will cover management in the fisheries sector, processing of marine products, marketing and the latest developments in technology and innovation in the fishing industry. Furthermore, fisheries management, regulations, research and monitoring in the fisheries sector will be discussed.
"At Reykjavík University, we have extensive experience of building international studies in areas where Icelanders have expertise. In the development of such studies, collaboration with leading Icelandic companies and institutions is very important and we are therefore very pleased with this agreement with Matís, "said Ari Kristinn Jónsson, Rector of RU. "We have already felt great interest from abroad and we also hope that Icelandic companies will benefit from inviting foreign customers and partners to Iceland School of Fisheries courses to gain expertise in a strong and sustainable fishing industry."
Sveinn Margeirsson, CEO of Matís, emphasizes that the co-operation platform between Matís and Reykjavík University fits in very well with Matís 'operations, as one of Matís' goals is to involve parties in the fisheries sector, whether in Iceland or abroad. In recent years, Matís has taken great strides in increasing foreign co-operation, and it is therefore a matter of great anticipation to participate with RU in building an international, strong management program for parties in the fisheries sector. "With this, we strengthen the knowledge of those who handle the important raw material that fish is and thus ensure increased quality that results in higher prices for the nations that fish," says Sveinn.
The Iceland School of Fisheries will teach three-week courses this autumn and will include instructors from the Icelandic business community and academia. Speakers include Svein Margeirsson, CEO of Matís; Þór Sigfússon, managing director of Sjávarklasan; Guðbjörg H Guðmundsdóttir, project manager for innovation at Marel; Eggert Benedikt Guðmundsson, former CEO of Grandi; Daði Már Kristófersson, President of the School of Social Sciences at the University of Iceland and Bjarni Már Magnússon, Assistant Professor at the Faculty of Law at RU. Visits will also be made to Icelandic fisheries companies and institutions working in the field of fisheries.
For further information:
Eiríkur Sigurðsson, Head of Marketing and Communications at RU, tel. +354 859 5117, e-mail eirikursig@hr.is
Steinar B. Aðalbjörnsson, Marketing Director of Matís, tel. 858 5111, e-mail steinar@matis.is
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