Matís
More about the program here: www.framtidarnam.is
Advertisement for the presentation can be found here: Presentation by UI and Matís.
Everyone welcome!
This is the first time such a study has been carried out, but the aim is to examine both the number of different microbial groups and the diversity in different sea areas and depths. In the future, the idea is that it will be possible to monitor the progress and changes in microbial composition between years, which can help to assess the impact of climate change on the biological system and its primary production. It should be borne in mind that the health of the microbial community is a condition for the life of the upper layers of the food chain to thrive, and it is therefore economically and environmentally important to acquire further knowledge in this field.
Further information about the project can be obtained from Eyjólfur Reynisson and Viggó Þór Marteinsson at Matís.
The conference will seek answers to how it is possible to ensure increased security in food production and prevent incidents similar to those that have been discussed in recent weeks. Among other things, ways and solutions to ensure consumer safety regarding information on the origin of raw materials in food will be discussed.
The conference is held in collaboration with GS1 Iceland, Matís and the School of Engineering and Natural Sciences at the University of Iceland.
Three foreign and seven domestic experts with experience from the food supply chain and food security will speak at the conference which will be held at the Grand Hotel Reykjavík, Gullteig, from 8:30 to 12:20 p.m.
General price ISK ISK 12,900, price for only ISK 3,900 kr.
Contact
Chief Engineer
sigurjon.arason@matis.is
In August 2012 in Tvøroyri in the Faroe Islands, a study was carried out on the production line at Varðin Pelagic, which comes from Skagan hf. in Akranes. The aim was to compare Skagan's box plate freezing method with conventional blow freezing in terms of energy consumption, temperature and product quality. The efficiency of box plate freezers was assessed by time and temperature measurements, simulations of fish temperature through the processing line and quality assessment at different points in the processing.
In August 2012 a trip was made to Tvøroyri, Faraoe Islands to measure and analyze Vardin Pelagic's new production line by Skaginn among others. The goal was to compare the automatic box freezing method to the commonly used blast freezing method in terms of energy usage, temperature and product quality. The efficiency of the automatic box freezer was evaluated by mapping the processing time and ambient temperature effects, simulating the product temperature in the production line and performing quality assessment throughout the production line.
Report closed until April 1, 2017
As well as thanking everyone who took part in the fish consumption survey, we hereby announce the results of the extract.
Winners are as follows:
Winner no.1: 84a53
Winner No. 2: yjei5
Winner no.3: 35317
You can contact Gunnþórunn Einarsdóttir, gunna@matis.is, to access the gift certificates.
Emphasis will be placed on the effects of water utilization, land utilization and pollution in water and sea.
Further information:
Admission is free, but as the number of seats is limited, it is important to register. Please send your name, company and email address to environ@matis.is. The last day to register is March 20, 2013.
The conference proceedings will not be distributed on site, but an electronic version can be obtained for printing here on the site within a few days.
Planning Committee:
Scientific Committee:
In short, the participants in 50% were able to guess the correct type of meat. Furthermore, about 40% respondents thought the horsemeat was better meat.
These questions and many others are tried to answer in the Whitefish project led by Icelanders, but other participants are from Norway, Sweden, the UK and the Netherlands, for example. On Wednesday 13 March, Matís ohf. at Vínlandsleið 12 in Reykjavík, an open workshop in the project.
"Based on the experience gained regarding the eco-labeling of marine products, information such as this is most important for wholesalers and retailers of the product. Few consumers make an effort to immerse themselves in these aspects, but they trust that the person who sells them seafood is offering a product that has an acceptable environmental impact. Large retail chains have their own criteria in this regard, and with the WhiteFish project we are taking a step even further than is done with "traditional" eco-labels and calculating the environmental impact for the entire value chain of the products ", says Jónas Rúnar Viðarsson, Matís's specialist manager.
"In recent months, wild fish from the North Atlantic have faced increased competition in markets from cheap farmed fish from Asia and Africa, such as pangasius and tilapia. With the WhiteFish project, we hope to be able to show that our fish have less environmental impact than this competitive product, after all. "
There is a lot at stake, as there is fierce competition in this market, and it is important to work hard to ensure that we deliver to potential buyers that it is more than the price that matters when there is fish on the one hand.
For further information Jónas R. Viðarsson.
Further information can be found at Steinar B. Aðalbjörnsson Matís marketing manager.
The meat challenge takes place between 13 and 14:30. The purpose of the challenge is to allow Icelanders to assess whether they find a difference between horsemeat on the one hand and beef on the other, but also to arouse interest in the projects that food scientists around the world are working on.
There are great opportunities in Icelandic food production and Icelanders are realizing that. It is possible to build up lasting value in the food and biotechnology industry, whether this is intended with exports in mind or as a supplement to what Iceland has to offer all year round, for example in travel-related food production.
For further information Steinar B. Aðalbjörnsson, marketing director of Matís.
More about food science: www.framtidarnam.is
More about University Day 2013: www.haskoladagurinn.is/