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Hraðfrystihúsið Gunnvör is the largest fisheries company in the Westfjords and operates both powerful fishing and fish processing on land, in addition to having achieved considerable success in the development of cod farming. The company benefits from the collaboration with Matís and the proximity to Matís' office in Ísafjörður.

Progress visible in cod farming
"We have benefited from Matís' office in Ísafjörður in recent years in various projects, primarily in terms of processing and aquaculture-related projects," says Kristján Jóakimsson, production and marketing manager at Hraðfrystihúsið
Gunnvöra.

"If we look at the processing component, the projects we have worked on with Matís focus on, for example, the development of new processing methods, processing technology and the development of new products. In cod farming, we have also used Matís' knowledge and facilities to help us, but certainly many more have come to that project with us. Cod farming is a long-running project that is thumbs up and there is no indication other than that it will continue on the same path. We are seeing various positive steps in cod farming and therefore it is possible to talk about progress. However, many factors play a role in the success of this article, such as feeding, breeding, disease, marketing, product development and more. For many of these aspects, we can look to Matís to work with us, "says Kristján.

"The location of Matís' office here in Ísafjörður is important to us and in fact to both parties in such a collaboration. The communication channels are shorter and the results pay off better. And with the proximity of collaborative projects, new surfaces and new ideas are also more likely to emerge. We will therefore continue to use the services of Matís' office, as has been the case. With that reservation
although the uncertainty that has prevailed in the fisheries sector recently has diminished our ability to undertake new research and development projects. That is a fact, "says Kristján Jóakimsson.

For further information Arnljótur Bjarki Bergsson Head of Processing, Value Added and Fire.

Matís offers its employees a transport contract which means that they are paid to use environmentally friendly means of transport on their way to and from work.

This spring, Matís employees were given the opportunity to sign a transport contract and receive payment from the company for walking, cycling or taking buses to and from work. The company pays the same amount as the bus pass costs per month, whether the employee uses a bus or chooses another environmentally friendly mode of transport.

"The project went really well. Many more people took part in this than we expected. Matís employs about 100 people and about 45 people took part, so this is just a very good participation rate, "said Jón Haukur Arnarsson, human resources manager at Matís.

Jón says that the benefits for the company are various, although the direct financial benefits may not be obvious.
"The main benefit is happy staff and it shows in a variety of ways, for example it is a time saver for people, they have taken out their gym and do not have to go to the gym after they come home. Many studies have shown that sick days are reduced with health promotion and that is a natural benefit for the company, "said Jón Haukur.

Jón Haukur says that transport contracts will continue to be offered at Matís, but the idea originally came from the Ministry for the Environment. Information was received there that since then many other ministries and government agencies have adopted the same approach.

News from www.ruv.is.

For further information Jón Haukur Arnarsson.

Sales of cod for domestic consumption are much higher so far this year than in the whole of 2008. Fréttablaðið had fun news about this and an interview with Gunnþórunn Einarsdóttir at Matís and with Svein Kjartansson at Fylgifiskar.

The news can be seen by clicking here.

For further information Gunnþórunn Einarsdóttir at Matís.

The course is about the composition, fatigue, taste quality, peculiarities and properties of raw materials for food processing and products from Icelandic animal husbandry. Taken from national and international research and development materials in recent decades as well as laws and regulations.

At the end of the course, students will have an overview of meat and milk production and the main processing methods and products in Iceland. Also what characterizes them and makes them special based on composition, taste quality and based on traditions and conditions in Iceland. Students will also be familiar with food safety and the management of important control points in production and meat and dairy products. Finally, students will know what it takes to start a small food or home production business and what it takes and how to apply for a health license. They also get an overview of product design, product development, business plan preparation, packaging selection and packaging labeling in connection with small-scale food production based on specialties, local conditions, traditions and culture.

Further information about the course can be found here and at Guðjón Þorkelsson division manager at Matís.

A Nordic conference on sensory evaluation, held in Iceland in May 2010, will be held in Denmark this time. The conference is primarily intended for professionals and scientists who work with sensory evaluation and consumers, in product development and marketing of consumer products.

The Nordic Workshop in Sensory Science - focus on sensory professionalism
The topic of the conference is professionalism, innovations in the field of sensory evaluation and the use of sensory evaluation in the food industry. Among other things, it will discuss how sensory properties affect the experience, how consumers' choices can be predicted, the use of different rating scales in sensory evaluation and consumer research, processing and new rapid sensory evaluation methods.

Aðalheiður Ólafsdóttir, Matís 'director of sensory evaluation, will give a talk on training people in sensory evaluation, and Emilía Martinsdóttir, Matís' professional director, will be on the conference's preparation and science committee.

More information about the conference can be found on the website www.sensorik.dk. Registration takes place until September 1 on the aforementioned website.

Leaflet about the conference is here.

Due to numerous requests, RÚV has now decided to re-air the Edda Award-winning episode Fagur Fiskur, which has enjoyed tremendous popularity recently. winter.

The shows are shown on Sunday evenings at 18:25 on RÚV. You can view the episodes and recipes at www.fagurfiskur.is.

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are in Flúðir and á Harbor in Hornafjörður.

Further information about Matarsmiðjan á Höfn can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Wednesday, August 17, 2011, at 15:30 Mon. Kristín Líf Valtýsdóttir hold a master's lecture at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science (IVT) at the University of Iceland on their project. The master's lecture will be held in Matís' presentation in room 312

 Supervisors: Sigurjón Arason, Halldór Pálsson and Björn Margeirsson

Examiner: Gunnar stefánsson

Abstract
The aim of this project was to investigate the effects of different pre-cooling methods and the redesign of packaging on the temperature control of fresh fish products. Inadequate temperature control in the cooling chain of fresh fish products from producer to buyer has a negative effect on the quality of the products and it is therefore preferable to pre-cool fish products quickly and safely down to the storage temperature before packaging. Thermal insulation of packaging limits heat transfer from the environment to the product. Heat distribution in fish was mapped for different pre-cooling methods and heat transfer models were used to redesign foam plastic packaging (EPS). The results of pre-cooling experiments were temperature profiles that serve as guidelines for successful pre-cooling. Thermal insulation of packages was improved by increasing the radius of curvature and thereby thickening the corners. Thus, the original EPS box was improved with the help of computerized heat transfer models. Experiments with fresh fish with prototypes and later the new redesigned box showed improved thermal insulation. The end result is that by pre-cooling the product down to the storage temperature and by using improved packaging, the quality and value of fish products can be significantly increased.

 Further information is provided by Kristín Líf Valtýsdóttir. kristinlif@matis.is