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Among the food companies that have used Matís' expertise is Íslensk bláskel og sjávargróður ehf. in Stykkishólmur.

The company, which was founded in 2007, collects and grows mussels and collects seaweed in an environmentally friendly and sustainable way in several places in Breiðafjörður. "We have had a pleasant collaboration with Matís for several years. There are many very talented scientists with extensive experience that are good to look for, "says Símon Sturluson, one of the owners. He says that it is very important that Matís' knowledge network extends far beyond the rocks so that they do not have the knowledge they need each time, they know where to look for it and can access it.

Following on from the mussel farm, the company has now started experimental exports of dried kelp to Denmark, Norway and Spain. Símon says that the kelp is usually sold dried, as this is by far the best storage method. "The market for kelp products is very large, we consider ourselves to be of high quality and therefore want a good price for our products. That's why we avoid all unnecessary intermediaries and try to sell directly to the restaurants, for example. This is all coming but it happens in the calm heat, "says Símon.

Every other year, conferences on sensory evaluation and consumer research are held in the Nordic countries, and Matís has taken part in their preparation.

The next conference, which is the 15th in a row, will be held in Helsinki on the 22nd-23rd. May 2013 and is entitled "Innovations in sensory evaluation and how to reach different consumer groups (Novel sensory approaches and Targeting different consumer groups).

The conference is intended for both professionals in the food industry and scientists in this field. The interest and participation of people from both large and small food companies in attending these conferences has steadily increased in recent years, as it is an ideal forum for industry and scientists to meet and establish a communication network in this field. About 100 people are expected, mostly from the Nordic countries.

The topics of the conference this time are innovations in sensory assessment and how to reach different consumer groups such as children, the elderly and those who are health-conscious. Emilía Martinsdóttir, Matís' director, is on the conference's preparation and science committee. She will speak at the conference, which is based on the results of the Nordic project Enrichment of Seafood and is, among other things, carried out in collaboration with the company Grím kokk. Dr. Kolbrún Sveinsdóttir, director of Matís, will give a talk on young people's fish consumption and how it can be increased. The conference will also feature presentations on food that appeals to older people, but interest in this issue is growing rapidly in the Nordic countries and in Europe.  

Registration runs until April 19. The conference fee is lower if booked before 31 January 2013. People in the food industry in this country and others who are interested in this topic are encouraged to register their participation as soon as possible. 

Sensory evaluation and sensory evaluation research have long been an important area of expertise at Matís, and the emphasis has increasingly been on consumer research. Matís has participated in many domestic and foreign research projects regarding sensory evaluation and food quality and held various sensory evaluation courses for employees of fish processing companies and other food companies. Matís' staff has also taught sensory assessment and consumer studies at the Faculty of Food Science and Nutrition at the University of Iceland and at Fisheries Science at the University of Akureyri. Matís staff also teaches sensory evaluation at the United Nations Fisheries Academy.

Further information Emilia Martinsdóttir at Matís.

"Matís' biotechnology workshop in Sauðárkrók plays an important role in biotechnology research. The term biotechnology appears more and more often in discussions about innovation in the business world, and success has already been demonstrated in research projects in the field of biotechnology that have yielded valuable bioactive substances, both for product production here in the country and for export," says Dr. Hólmfríður Sveinsdóttir, project manager at Matís.

An example of this is the UNA skin products, which are based on the bioactivity of substances from seaweed that originate, for example, in Breiðafjörður. Part of the research on the bubble seaweed took place at Líftæknismiðja Matís in Sauðárkrókur, but the products are manufactured in Reykjavík, so it can be said that the entire development and production process has a contact surface in a large part of the country.

Matís Biotechnology Center is located in one of the most powerful food processing districts in the country, Skagafjörður. There she works alongside companies in the seafood production, meat and dairy industries that have taken advantage of the proximity in collaboration on research projects. An example of this is a project for FISK Seafood that aims to increase the traceability of the company's seafood products. Matís in Sauðárkrókur also has significant collaboration with Hólar University, thus achieving better utilization of both research facilities and an increased common knowledge base in the area.

"Great value lies in the bioactivity of materials. In research at the Biotechnology Workshop, the spotlight is directed, among other things, on the positive effects of fish proteins on blood pressure and the positive effects of substances derived from seaweed and sea urchins on blood sugar. Once this bioactivity has been demonstrated through research, the value of the bioactive substances multiplies. Therefore, it is important to work," says Hólmfríður.

Marel has long been a key player in the fish processing chain in Iceland with its technical equipment where emphasis is placed on raw material quality and processing speed. Matís' collaboration with Marel is extensive and both parties benefit significantly from it.

"Within Marel, a lot of valuable knowledge has been built up about processing technology in the food industry, not least in the fishing industry," says Sigurjón Arason, chief engineer at Matís and professor of food engineering at the University of Iceland.

There has been a collaboration between Matís and Marel for many years and, for example, two of Sigurjón's students now work for the company but were previously Matís employees. Both of them worked on projects related to fish processing companies in their work at Matís, and Sigurjón says that it is valuable that their knowledge is used in technological development within Marel.

"Collaboration between us is first and foremost project-related and from Matís we invest in the development of our research capacity and knowledge of raw materials and the effects of processing on it. It is essential to look at the entire fish processing process, from fishing to the consumer, as it is not possible to create good fish products if the quality of the raw material is not available. Technology can never make up for poor raw materials, "says Sigurjón.

"In recent years, researchers have become increasingly involved in the development, both the development of technological solutions such as at Marel and research into the floor at the processing companies. After all, we sometimes say that there are our best experimental rooms in the research work. There we can test ourselves further, make our measurements and use the results as soon as they are created. Matís is therefore very important to be able to work alongside companies such as Marel and at the same time increase our relationship and cooperation with the fish processing companies. It is to the advantage of the Icelandic fishing industry.

Today, the research work is increasingly about the development of the processing processes as a whole, and as a result we look at the raw material treatment at sea, as well as factors related to the transport of products to the market, packaging of products and so on. The process itself looks at the integration of technical equipment, and in time this development may lead to changes that in the future will be referred to as a revolution. The goal is to create even better products - even more value from what the resource provides, "says Sigurjón Arason.

"With the establishment of a division for education and food production, we make Matís' activities and role more prominent and better connect the business community, education, research and development of food," says Guðjón Þorkelsson about the new field of education and food production that started working within Matís on the 1st. June 2012.

Grants both Matís and the food companies
Guðjón says that through collaboration with educational institutions and vocational training, Matís is following up on the emphasis on research and innovation in the field of food for the benefit of the economy, public health and food safety. 

"Another main reason for the collaboration is efficiency in the form of shared use of staff and facilities. The other reason, and the one that is of great importance to Matís and the food companies, is to get students to work on practical research projects and thus gain training to become the companies' future employees. Matís is a very large research company on an Icelandic scale and here is a great deal of expertise and experience that needs to be utilized in teaching, guidance and vocational training in food processing. We are also lucky to have received first-class facilities in many places in the country that are also used for the same purpose, "says Guðjón.

The teaching component has already become extensive
Despite the fact that teaching, vocational training and guidance of students in research studies have so far not been in a fixed and organized form as a field within Matís, Guðjón says the scope of these aspects is very large.

"Matís employees teach about 25 courses in undergraduate and graduate studies and supervise most of them. Numerous students in master's and doctoral studies at Icelandic universities have worked on their research projects at Matís and almost always in collaboration with the business community. We are in good cooperation and have joint employees with the University of Iceland and the University of Akureyri. The collaboration with the University of Iceland is mostly at the Faculty of Food and Nutrition, but also extensively at the School of Engineering and Natural Sciences and the School of Social Sciences. Matís works extensively with the School of Business and Science at the University of Akureyri, mainly in aquaculture and fisheries sciences. Due to previous work and research, I have a strong desire to revive and strengthen the collaboration with the Agricultural University of Iceland. Hólar University and Matís are in a joint building at Verin in Sauðárkrókur and work together on many projects.

All of these parties have worked on a project to establish an international master's program in food science in connection with the food industry in the country. This course has been led by Matís and the University of Iceland and 12 students started the course this autumn, "says Guðjón, but most of the teaching is at Matís in Reykjavík, but teaching also takes place in Akureyri. In connection with the study, two Matís specialists, Hörður G. Kristinsson and Helga Gunnlaugsdóttir, were appointed visiting professors at the University of Iceland.

"I have full faith that the international master's program will strengthen and become very prominent in the coming years. Cooperation on other sectors will also be strengthened. Our task must also be to link vocational training, technical studies and other university studies related to food to the economy. We also need to work on strengthening vocational training / vocational rehabilitation related to food with an emphasis on small-scale food production and collaboration with Beint frá býli, "says Guðjón Þorkelsson division manager at Matís.