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Science Week 2010 will be held today, Friday 24 September, at the Reykjavík Art Museum from 17 to kl. 22. Matís is a participant in the science vigil and a large number of people can be expected to visit.

The day is dedicated to European scientists and is celebrated in major European cities. The aim of Science Week and related events is to bring science closer to the public, to introduce the people behind the research and to make the public think about the importance of research and scientific work in modern society. Rannís stands for Science Week in Iceland.

The bombing gang and more show up!
Science Week is full of information for people of all ages and this year there will be events in the field, such as the Bomb Gang that comes to the area. At Science Week, scientists from universities, institutions and companies present research projects to the public in a lively and fun way. Guests get to see and test various devices and tools used in research, view the products of projects and chat with the scientists themselves about how to work on science, research and innovation. The family is at the forefront of Science Week and there is an excellent opportunity to introduce the world of science and technology to children and adolescents, but young people are especially welcome at Science Week.

Hopefully, as many people as possible will be able to visit the Reykjavík Art Museum and chat with scientists and see what is on display at Vísindavaka. There is no entrance fee and everyone is welcome. Here an overview of the program and participants can be found.

Matís has participated in the European Food Information Resource (EuroFIR) project on the chemical content of food, which ended this summer.

It lasted for five years and was funded by the 6th Framework Program of the European Union and its participants. The project was carried out by 49 companies, universities and institutions from 27 European countries and was managed by the Institute of Food Research in Norwich in the UK.

The main objective of the project was to harmonize and standardize work on European databases on the chemical content of food. A variety of tools were developed to achieve this goal. These include a standard for the presentation of data, a quality assessment system for data on the chemical content of food, the LanguaL system for defining food types and a coding system for describing the data.

Among the topics in the project was the publication of data on the chemical content of food on the participants' websites. Matís was one of the first to publish the data, but this was done in 2007. Since then, it has been possible to search part of the ÍSGEM database on www.matis.is under Educational Websites - Nutritional Value of Food. In the project, web applications (web services) were developed to search for defined data in the various databases. For example, if we lacked values for vitamin B2 in cells, we could search for the other participants and get values along with a variety of coded information.

The project succeeded in harmonizing databases on the chemical content of food in 25 European countries, including the Icelandic database (ÍSGEM), which is run by Matís. A new registration system was introduced for the ÍSGEM database in 2009 and was designed in accordance with the new requirements of the EuroFIR project. Database harmonization greatly facilitates the transfer of data between countries. The number of food brands in the West now numbers in the tens of thousands and new products are constantly being added. It is too costly to analyze all these products, so it is important to be able to obtain defined data from other countries.

The project set up a specialized database on bioactive substances in plants. The quality of the data was evaluated and information was recorded on the concentration of the substances and their bioactivity. Traditional foods were examined in a special section. Their production was recorded and selected foods were then chemically analyzed. The Icelandic food was skyr, ham, pickled blood butter, delicious shark and dried fish.

Databases on the chemical content of food are constantly evolving due to the new needs of the health sector, the economy and the general public. The databases need to be constantly updated, as the chemical composition of food changes, among other things, with changed recipes and environmental factors.

In order to continue developing the framework for harmonized European databases, an international association based in Belgium (EuroFIR-AISBL) was established. The role of the company is to share expertise and operate an information network for participants in the company. The company has, among other things, taken over the operation of a database for bioactive substances and the operation of web searches for European databases. More information about the EuroFIR project is available at www.eurofir.eu and at Ólafur Reykdal Matís employee.

Research is necessary for innovation, says Sjöfn Sigurgísladóttir, CEO of Matís.

Sjöfn Sigurgísladóttir, CEO of Matís and professor at the University of Iceland, said at the beginning of the conference that progress and innovation in the fisheries sector can only be ensured through strong research and development work.

An interview with Sjöfn was published in Útvegsblaðið recently and can be found here.

On Monday 27 September, an employee of Matís will, Snædís Huld Björnsdóttir, defend his doctoral dissertation “Genetic changes in the bacterium Rhodothermus marinus“(E. Genetic engineering of Rhodothermus marinus).

Supervisors were Guðmundur Eggertsson Professor Emeritus and Ólafur S. Andrésson professor. In addition, Dr. Jakob K. Kristjánsson CEO of Arkea, Sigríður H. Þorbjarnardóttir expert at the Institute of Biology and Dr. Ólafur H. Friðjónsson, project manager at Matís. 

Opponents are Daniel Prieur, Professor at the Université de Bretagne Occidentale in Brest, France and Dr. Valgerður Andrésdóttir, scientist at the University of Iceland Laboratory of Pathology at Keldur.

Snædís was born in 1973. She has worked at the Institute of Biology, at Prokaria and as a specialist at Matís 'Department of Biotechnology and Biochemistry since 2007. Snædís' research focused on the development of methods to genetically modify the thermophilic bacterium. Rhodothermus marinus. Snædís 'husband is Ægir Þór Þórsson, a horticultural consultant at the Icelandic Farmers' Association. 

Vice President of the Faculty of Life and Environmental Sciences, Karl Benediktsson professor, presides over the ceremony requested The main hall of the main building and starts at 13:00.

Abstract
Rhodothermus marinus is an aerobic, thermophilic bacterium that was first isolated from underwater hot springs at Ísafjarðardjúp. The species is interesting, partly because of its position in the bacterial classification system and because of its adaptation to its natural environment. In addition produces R. marinus a large collection of heat-resistant enzymes that can be used in industry. These include enzymes that break down polysaccharides and biomass. Here's another one Rhodothermus type described. It was isolated from a depth of 2634 m in the Pacific Ocean and was named R. profundi. 

The main objective of this project was the development of methods for genetic modification R. marinus. A method was invented to transfer foreign genes into the bacterium. Two options were used, trpB and purA, but they list for enzymes involved in the synthesis of tryptophan and adenine.  R. marinus a strain that did not appear to have curvature activity was selected for genetic uptake. Both trpB and purA were removed from the chromosome of the receiving strain and therefore both substitutes can be selected. The precipitates prevent rearrangement between the valgenes and the chromosome and the formation of spontaneous Trp⁺ and Ade⁺ reversals. 

A small plexiglass, pRM21, was isolated from R. marinus and sequentially. It consists of 2935 base pairs and its largest reading frame records for proteins that correspond to the replication proteins of large plasmids of the IncW family. The plasmid was used in genetic engineering experiments. A good transformation was obtained by electrolyzing the bacterium. The plasmid was also used as a basis for the construction of shuttle boats that replicate both R. marinus and Escherichia coli.  Ferries were constructed for the expression of foreign genes in R. marinus and increased protein production was obtained by using thermodynamic control sequences. Vices that also make it possible to study expression were also found R. marinus and its stewards.

Methods for inactivating genes in the genome were developed R. marinus, both by random and targeted mutations. Genes were deleted from the bacterium chromosome without leaving any foreign sequences. Chromosome genes were also successfully replaced by double rearrangement by linear molecules. Induction of genetic modification R. marinus opens up the possibility of research into its properties as well as utilization. Such methods are even more important now than before since the sequencing of the genome R. marinus was recently published.

Starts: 27/09/2010 - 13:00
Location: Main building
Further location: Celebration hall

Matís' recent report discusses a shelf life experiment on pre-chilled, fresh cod fillets. 

The experiment took place in March 2010 as part of the European project Chill on (EU FP6-016333-2) and the Icelandic project Hermun kæliferla, which is funded by the AVS Fisheries Research Fund, the Rannís Technology Development Fund and the University of Iceland Research Fund. 

The aim of the experiments was, among other things, to investigate how well two types of foam boxes protect cod neck pieces from a typical heat load in an air transport chain from a producer in northern Iceland to a buyer in Europe. Temperature measurements, sensory evaluation, chemical and microbial measurements were used to compare the foam boxes and examine the importance of the location of fillet pieces within the box (corner and center).

The new foam box, designed with the FLUENT heat transfer model, proved to be better than the older box in terms of thermal insulation. The temperature load on the first day of the experiment caused the highest product temperature in the corners to rise to 5.4 ° C in the older model but only to 4.5 ° C in the new model. The difference between the highest product temperature in the middle and the corners of the box was about 2 to 3 ° C. 

Sensory evaluation showed that storage in the new foam box led to two to three days longer freshness period and one to two days longer shelf life for storage in the older foam box. 

Position within the box (angle and center) did not significantly affect sensory evaluation results and there was only a small difference between placements in TVB-N and TMA measurements.

Promens Tempra ehf. (http://www.tempra.is) has already started production of the new foam box.   

The report can be found here: http://www.matis.is/media/matis/utgafa/29-10-Effect-of-improved-design-of-wholesale.pdf

For further information, please contact Björn Margeirsson, mechanical engineer and doctoral student at the University of Iceland and Matís (bjornm@matis.is). 

Shelf life of cod necks in air and sea transport. In March 2010, a shelf life test was carried out, which aimed, among other things, to compare the shelf life of pre-cooled, fresh cod necks in air and sea transport from Iceland to mainland Europe.

The experiment was carried out under the auspices of the European project Chill on (http://www.chill-on.com) and the Icelandic research project Hermun kæliferla, which is supported by the AVS Fisheries Research Fund, the Rannís Technology Development Fund and the University of Iceland Research Fund, see more here: http://www.matis.is/verkefni/nr/2801.  

The available results of the temperature mapping of the cooling chain were taken into account when heating processes for air and sea transport were designed in the preparation of the experiment. The temperature-controlled cold rooms of Matís and the University of Iceland came in handy as so often before in such experiments. After moving from a producer in northern Iceland to Matís in Reykjavík, the flying fish experienced two relatively mild temperature fluctuations (about 9 ° C for 9 hours and about 13 ° C for 4 hours a few hours later) and we took a few days of storage at 1 °. C. The container fish, on the other hand, was stored at -1 ° C, which is a realistic possibility for container transport by ship, from arrival at Matís in Reykjavík. It is worth noting that the heat load in air transport can be significantly higher than the aforementioned air temperature curve states according to Art. Matís measurements. 

Temperature measurements, sensory evaluation, chemical and microbial measurements were used to compare the two modes of transport. 

Simulation of air and sea transport (temperature fluctuations and constant temperature) revealed that for well-cooled cod necks can be expected four days longer freshness period and about five days longer shelf life in well-controlled sea transport based on a typical air travel history. As sea transport from Iceland often takes about four to five days longer than air transport (depending on the day of the week and the location of the processing), this shows that sea transport is a realistic possibility for Icelandic fresh fish producers. However, this is based on the fact that the temperature control in containers is as good as it gets. Comparison of temperature control in different container types is precisely one of the subjects of the project Simulation of cooling processes. 

The report can be accessed here: http://www.matis.is/media/matis/utgafa/29-10-Effect-of-improved-design-of-wholesale.pdf and provided by Björn Margeirsson (bjornm@matis.is) Further information. 

In recent months, preparations have been made for the establishment of a food factory in the uplands of Árnessýsla, which will be a center for product development and processing of vegetables and to strengthen vocational and university education in the area through teaching and research.

In Flúðir, Matís will rent premises at Iðjuslóð 2 for the food factory and the operation is secured with the cooperation of Atvinnuþróunarfélag Suðurlands, Háskólafélag Suðurlands, Hrunamannahreppur, Bláskógarbyggð, Skeiða- and Gnúpverjahreppur, Grímsnes- og Grafningshreppur, Mat horticulture, Matís horticulture, An agreement on this subject was recently signed.

The main goal of the project is to build a development center for small-scale food production, ie to establish small-scale production, product development and research of horticultural products in the area and thus create new and interesting opportunities in Flúðir and the surrounding area, but also to create an important platform for entrepreneurs and small producers complete their products for marketing.

Suðurlands Growth Agreement provided grants for the preparation and development of the food factory.

A special project for three is about the operation and operation of the food factory in Flúðir. The partners will work together to ensure the progress of the project so that the facilities can be used for development work, teaching, courses and experimental activities.

In the near future, an employee will be hired for the workshop. Matís invests heavily in its operations outside the capital area and in collaboration with companies and stakeholders throughout the country, but the company operates offices in six locations outside Reykjavík.

Further information is provided by Guðjón Þorkelsson and Hörður G. Kristinsson at Matís. The accompanying photos show when the agreements were signed.

Pollution of heavy metals and other toxins in the sea around the country is generally well below international standards, as stated in Matís' new report on changes in the marine environment around the country (AMSUM 2009).

The concentration of cadmium in Icelandic mussels, however, is higher than is generally the case in mussels from the waters of Europe and America.

Since 1989, an annual monitoring project of pollutants in the marine environment of Iceland has been underway. The project is funded by the Ministry of the Environment, the Ministry of Fisheries and Agriculture and Matís ohf. The Environment Agency is the project's administrator.

Various pollutants in the ocean can enter marine organisms or organisms that feed on seafood. In many cases, this pollution is man-made and there is growing concern about this development. Pollutants are transported by air and sea currents from mainland Europe and America as well as pollution from Iceland. It is therefore important to monitor the amount of pollutants in Iceland, both in the environment and in the organisms that live in the country. It is also important to be able to compare the state of the marine life around Iceland with the situation in other countries, not least because of the importance of marine products to the nation.

In Matís' report (Monitoring of the marine biosphere around Iceland in 2008 - 2009) are the results of the monitoring project for the years 2008 and 2009. The study measures the trace elements lead, cadmium, mercury, copper and zinc, arsenic and selenium, the persistent organic pollutants HCH, HCB, PCB, chloride, trans-nonachlor, toxaphen, DDT and PBDE. The aim of the monitoring project is to identify changes that may occur in the concentration of trace elements in the marine environment around the country during a certain period and between different ocean and coastal areas. Among other things, the research is important for the sale of Icelandic seafood in both domestic and foreign markets, where it can be demonstrated with scientific data that Icelandic fish is caught in an unpolluted environment.

The report states that the concentration of heavy metals such as mercury is very low. However, the concentration of cadmium has sometimes been higher in the marine environment in Iceland than in more southerly areas. However, the amount of cadmium is low in the organisms studied, for example in the range of 0.1-1 mg / kg in mussels. The high concentration of cadmium in Iceland is regional and is considered to have natural causes as there is no evidence of man-made cadmium pollution. Thus, for example, cadmium levels in mussels have been higher in recent years in various places that are far from residential areas and commercial activities, such as in Mjóafjörður, than in Hvalfjörður and Straumsvík. Persistent organic pollutants are low in mussels and cod in Iceland.

For further information, please contact Helga Gunnlaugsdóttir and Hrönn Ólína Jörundsdóttir at Matís.

"The facilities and advice we received at Matís' food factory in Höfn in Hornafjörður were the key to the company becoming a reality".

This is what Kristín Þorvaldsdóttir from the company Hundahreysti says, who launched a new type of dog food at the beginning of April last year. The feed is produced according to the Swedish model, which uses Icelandic ingredients. The company is owned by Kristín and her husband, Daníel V. Elíasson, a food technician, but Kristín herself is a business graduate.

They introduced fresh food for dogs in Sweden at the time and after they moved back to Iceland they planned to import the food but it was not allowed as it is a raw material. Kristín works within the Icelandic Kennel Club and decided to combine her hobby and education and start a company for the production. This was the fateful autumn of 2008 and suddenly all assumptions about the financing of the production failed.

"The cost of production facilities was a difficult task for such a small innovative company, but at the beginning of 2009 we were pointed out the possibility of starting production at Matís' food factory in Höfn. In short, we went there, started trying to adapt the Nordic feed to Icelandic conditions. After that, we started production at Matís and got started. At Höfn we got all the facilities we needed and invaluable advice and help from Matís employees. And 10 months after we first launched the product, we have reached a 270 square meter production facility in Kópavogur, "says Kristín.

A group of dog owners was hired to test the production in the beginning and almost everyone is in Hundahreystur's customer group today. The production is about 4 tons per month, but the feed uses raw Icelandic mutton, beef belly and beef blood. No animal by-products other than bovine animals are used. In addition, it is added to potato fiber, wheat bran, calcium, minerals and vitamins. The meat in the feed is raw and that is why it is called fresh feed. The feed is sold frozen and stored for approx. year in the freezer. Nordic fresh food is complete food for dogs and there is no need to give the dog any supplement or mix with other food.

"Fortunately, we did not let the economic collapse stop us and most of all we received the help we received from Matís," says Kristín in Hundahreysti.

Further information can be obtained from Guðmundur H. Gunnarsson, Matís' professional and station manager at Höfn in Hornafjörður, gudmundur.h.gunnarsson@matis.is and with Kristín at Hundahreysti, 892-5292, www.hundahreysti.is.

On the 19th and 20th of October. A conference on fishing, processing, marketing and research on longline fish will be held in Gullhömri.

The conference is organized by Matís, Nofima in Norway, the University of Tromsø and Havstovan in the Faroe Islands. Lectures will be given by experts at various stages of the line fish value chain, followed by a general discussion among participants, i.e. Efforts will be made to identify the main opportunities in the industry. The conference will be held in English and the agenda can be accessed here.

Admission is free and open to all.

It is necessary to register, however jonas.r.vidarsson@matis.is (no later than October 15).