Matís is an ambitious and lively workplace that works on a variety of projects in the food industry, with an emphasis on innovation and added value. At the moment there are three vacancies at the company and we are looking for driven people to apply.
With reference to Matís‘ gender equality policy, all genders are encouraged to apply. Applications must be accompanied by a detailed CV and cover letter outlining the applicant‘s qalifications for the job in question.
The application deadline is December 27th.
All applications will be answered once a decision on employment has been made.
Svandís Svavarsdóttir, the new Minister of Fisheries and Agriculture, visited Matís at the beginning of the week together with Iðunn Garðarsdóttir, Assistant Minister, Benedikt Árnason, Minister of Foreign Affairs and other staff of the Ministry.
The group met Odd Már Gunnarsson, CEO of Matís, as well as other employees and was introduced to the operation. Special attention was paid to agriculture, fisheries, education and the environment, but it is clear that there are various opportunities in the company's work that are in line with the government's newly introduced priorities for the next four years. Finally, the group went around Matís' premises, where the directors and staff of the professional groups presented the activities, the projects that are being carried out and the facilities that are available.
Ólafur H. Friðjónsson, director of biotechnology, Viggó Marteinsson, director of microbiology and Oddur Már Gunnarsson, CEO were among those who showed Svandís the premises.
The visit was the most enjoyable and Matís staff looks forward to continued successful collaboration with the ministry with Svandís Svavarsdóttir at the forefront of the party.
The results of the project Icelandic barley for the production of alcoholic beverages is reflected in an MS project developed by Craig Clapcot, except in food science at the University of Iceland earlier this year.
The aim of the project was to compare two methods for producing fermentable liquids from Icelandic barley for domestic whiskey production. The first method was based on the production of malt liquor from Icelandic barley, the second was based on processing Icelandic barley only with added enzymes. Imported barley malt was also studied for comparison. Measurements were made of sugars at the beginning and end of fermentation as well as alcohol at the end of fermentation. Samples were specially prepared for sensory evaluation and to assess the possibility of producing alcoholic beverages.
In Iceland, there are opportunities to define Icelandic methods for the production of alcoholic beverages, and these methods do not necessarily have to follow traditional methods in Scotland and Ireland. Within the beverage industry in Iceland, an examination has begun of how the name "Icelandic whiskey" can be protected both in Iceland and in Europe (see article in Bændablaðið from November 2020: Eimverk applies for protection for "Icelandic whiskey).
Part of this process is to define what Icelandic whiskey is and how it is produced, just as the Scots had to do in the early 19th century for their own production. They did this by asking the question: What is whiskey?
It is necessary to define Icelandic whiskey so that domestic barley can be used for more than just feed and it will be possible to ascertain whether it will be possible to increase the value of barley. It is hoped that this work will make it easier for new parties to utilize Icelandic barley for the production of whiskey and other alcoholic beverages.
The results of the MS project are that both production methods are promising for the production of alcoholic beverages in Iceland. However, not as much sugar was obtained from malted Icelandic barley as imported malt or Icelandic barley that had been treated with added enzymes at high temperatures. It may be that the type of distillation equipment has a greater effect on the taste of the whiskey than whether the barley has been malted or processed with enzymes. It may not be possible to malt Icelandic barley every year as the development of the barley depends on the weather. The industry therefore needs other measures than malting in such years to ensure the production of alcoholic beverages. The project will hopefully provide knowledge and ideas for the rapidly evolving beverage industry in Iceland.
A team of Matís scientists, in partnership with the University of Iceland and the University of Utah, has recently published a new original research article called "Basalt-Hosted Microbial Communities in the Subsurface of the Young Volcanic Island of Surtsey, Iceland". The article appeared in Frontiers in Microbiology.
The team consisted of five scientists from Matís' Microbiology research group; Pauline Bergsten, Pauline Vannier, Alexandra María Klonowski, Stephen Knobloch and Viggó Marteinsson and they wrote the article along with Magnús Tumi Gudmundsson from the University of Iceland and Marie Dolores Jackson from the University of Utah.
The abstract of the article is here below and you can read the full text here:
The island of Surtsey was formed in 1963–1967 on the offshore Icelandic volcanic rift zone. It offers a unique opportunity to study the subsurface biosphere in newly formed oceanic crust and an associated hydrothermal-seawater system, whose maximum temperature is currently above 120 ° C at about 100 m below surface. Here, we present new insights into the diversity, distribution, and abundance of microorganisms in the subsurface of the island, 50 years after its creation. Samples, including basaltic tuff drill cores and associated fluids acquired at successive depths as well as surface fumes from fumaroles, were collected during expedition 5059 of the International Continental Scientific Drilling Program specifically designed to collect microbiological samples. Results of this microbial survey are investigated with 16S rRNA gene amplicon sequencing and scanning electron microscopy. To distinguish endemic microbial taxa of subsurface rocks from potential contaminants present in the drilling fluid, we use both methodological and computational strategies. Our 16S rRNA gene analysis results expose diverse and distinct microbial communities in the drill cores and the borehole fluid samples, which harbor thermophiles in high abundance. Whereas some taxonomic lineages detected across these habitats remain uncharacterized (eg, Acetothermiia, Ammonifexales), our results highlight potential residents of the subsurface that could be identified at lower taxonomic rank such as Thermaerobacter, BRH-c8a (Desulfallas-Sporotomaculum), Thioalkalimicrobium, and Sulfurospirillum. Microscopy images reveal possible biotic structures attached to the basaltic substrate. Finally, microbial colonization of the newly formed basaltic crust and the metabolic potential are discussed on the basis of the data.
Recently, an article appeared in Bændablaðið where one of Matís' vegetable projects; Improved quality, shelf life and less waste in the value chain of Icelandic vegetables were reported, in addition to discussions with the project manager Ólafur Reykdal.
The project on the value chain of Icelandic vegetables received a grant from the Food Fund and began this year but will end next year. The main topics are shelf life research, research on ways to make value from underutilized by-products of horticulture and analyzes aimed at reducing waste in the entire vegetation chain of vegetables. The various parts of the project have been worked on in recent months and Matís staff hopes to be able to deliver interesting results to the vegetable sector in the coming months, Ólafur told a journalist.
The project aims to strengthen the vegetable sector in Iceland with new knowledge that supports the development of the sector, which means increased production, more employment opportunities and an increased supply of nutritious products. The project is carried out in collaboration with the University of Iceland and the retail chain Samkaup, but the Association of Horticultural Farmers, the Horticultural Sales Association and the Agricultural Advisory Center have also been consulted.
Matís has historically conducted various researches on vegetables and interesting discussions took place on related issues at a focus meeting held this spring on the value chain of vegetables. A recording of the meeting can be accessed here: Value chain of vegetables
In recent weeks, Matís' staff has been busy launching the educational project Green Entrepreneurs of the Future in the three primary schools participating in the project this winter. Visits were made to Árskóli in Sauðárkrókur, Nesskóli in Neskaupsstaður and Grunnskóli Bolungarvíkur, where Matís employees chatted with students 8-10. classes and their teachers on climate change, the environment and the project itself.
The educational project Green Entrepreneurs, funded by the Climate Fund, has the main goal of educating Icelandic primary school students about climate and environmental issues, the effects of climate change on the sea and its ecosystem, and not least, the potential impact on the fishing industry and society. The project will also aim to empower primary school students by educating them about the importance of innovation and entrepreneurship, not only as a tool in the fight against the climate problem, but also for themselves and their local community. One of the main products of the project will be teaching material for Icelandic teachers and their students, which includes about 40 different projects, games and experiments, to name a few. A packed package of information and not least, entertainment.
Left: Here, Katrín Hulda is holding a project poster for the Green Entrepreneurs of the Future, which the classes are working on together this winter. The poster will be available for download, along with other project material, by the middle of next year. Th: Teaching in Nesskóli. Ragnhildur and Katrín visited the three schools and talked to the kids about climate issues but also had a game with students
In recent weeks, Matís' employees, Ragnhildur Friðriksdóttir and Katrín Hulda Gunnarsdóttir, have visited the three primary schools that are participating in the project this winter. The teaching material will be tested in these three schools and that experience will be used to develop and improve the material and methods. During these visits, the children talked a lot about climate change, discussed what climate change really is and what it means for us, our society, the planet and the environment.
Lively discussions and a great atmosphere were created, as the kids are enthusiastic and full of enthusiasm about their future and nature. A game with a climate-related twist was started in all three schools and in the picture to the right you can see when the students tried Lundaleikinn, which is one of 40 games and projects of the Green Entrepreneurs of the Future. Finally, the project was introduced to the students, where their role and that of the class were reviewed.
In the coming weeks, teaching in workshops will take place in the three schools and we encourage everyone who is interested to follow the project's website, www.graenirfrumkvödlar.com and the instagram page gff_matis. There will be photos, videos and other things related to the project. At the end of the project, or around the middle of next year, the teaching material will finally be made available for download on the project's website.
The team behind the Green Entrepreneurs of the Future
Food Imaginarium is Proof of concept (PoC) under the EIT Food Public engagement functional area, theme; Childhood obesity. Matís is leading the project.
The origin of food is unclear to many children - they are used to the idea that food comes in packaging from the supermarket. Yet, knowledge about food is crucial to developing healthy eating habits! The PoC Food Imaginarium project will offer teachers and children (age 10-12 years old) fun and entertaining tools to talk about food - using all their senses, imagination, and creativity. The Food Imaginarium will cover different foods - starting with tomatoes as an example. A 360 ° video takes the children to a sustainable tomato farm - in a very snowy country! With virtual games and quizzes, they can dive deeper into the world of tomatoes' nutrients and experience how tomatoes grow, smell & taste.
The Food Imaginarium's aim is to reach children at the age when they are prone to start developing obesity by approaching them via interactive and engaging activities to spark interest and increase knowledge for making healthy food choices. In the PoC, the potential impact on children's knowledge and implicit behavior will be measured. Feedback from teachers and experimenters on the Food Imaginarium activities will also be collected with the purpose of giving direction for further development and improvement of the Food Imaginarium.
The aim of the project was to build a foundation to expand abalone production in Iceland. The international market has grown incredibly during the last 10-15 years and will continue to grow. Currently, Sævylí has built an aquafarm in Eyrarbakki and Þorlákshöfn and grow small scale abalone animals to market size. At the beginning of the project the farm had a capacity to produce 70 tonnes/year into a global market of 150 000 tonnes in total. The long-term plan of Sævylí is to build a sustainable aquaculture industry in Iceland by building standardized production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be resolved and a "state-of-the-art" standard production facility had to be designed. Furthermore, the aim was to examine the wholesomeness of the product as well as to assess the environmental impact of the production. Finally, it was intended to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.
The project was carried out by Sæbýli, Matís, the University of Iceland and Centra. _____
The aim of the project was to build a foundation for scaling up sea urchin farming in Iceland. The world market has grown miraculously over the past 10-15 years and all indications are that growth will continue. Sæbýli has now built a facility in Eyrabakki for continued breeding and Þorlákshöfn for breeding and fertilization. At the beginning of the project, production entered the market in the early stages, but the farm has a production capacity of 70 tons / year into the world market, which counts at least 150 thousand tons. Sæbýli's long-term goal is to build a sustainable aquaculture industry in Iceland by building standard production units in other parts of Iceland. In order for this to happen, certain technical barriers to upscaling had to be removed and a "state-of-the-art" standard production house had to be designed. Furthermore, the aim was to examine the health and wholesomeness of the products as well as to assess the environmental impact of production. Finally, it was planned to establish communication with Icelandic consumers, restaurants and stakeholders, as well as marketing measures abroad.
The project was carried out by Sæbýli, Matís, the University of Iceland and Centra.
Valsdóttir, Þóra; Kristinsson, Holly T .; Napitupulu, Romauli Juliana; Ólafsdóttir, Aðalheiður; Jónudóttir, Eva Margrét; Kristinsson, Hörður; Halldórsdóttir, Rakel; Jónsdóttir, Rósa
Supported by:
Technology Development Fund & AVS
Contact
Þóra Valsdóttir
Project Manager
thora.valsdottir@matis.is
In this report the results of work on development of new and innovative ready to use seafood products using a revolutionary technology, 3D food printing, are described. The aim of the work was to develop quality, safe and stable ready-to-use seafood products for 3D food printers and additional applications from low value byproducts. Key results included: (a) development of 3D printed seafood formulations, including parameters to make quality product (b) ready to use base formulations for 3D food print cartridge applications (c) showcase recipes and designs for introductions of 3D food printing and seafood to future end users (d) course / educational material to educate people in the use of 3D printing of underutilized seafood sources.
The outcome of this work can be applied to further research areas such as how new innovative processing and preparation appliances can be adapted to complex raw materials like byproducts from seafoods. The findings can as well be applied in HORECA environments where appealing and nutritious custom-made 3D printed portions and dishes can be created from low value byproduct seafood raw materials. The methods and procedures developed and the learning from the work can be applied to other complex raw materials and new innovative emerging food raw materials (eg algae, single cell protein, insects etc) to make consumer friendly products in a format that is appealing to consumers . _____
This report describes the results of work on the development of new marine products using revolutionary technology, three-dimensional food printing. The aim was to develop new and original seafood products from low - cost raw materials for use in 3D food printers. The main results were: (a) development of recipes and processes for 3D printing of different seafood (b) artificial basic formulas for 3D print cartridges (c) exhibition recipes and design to introduce 3D printing and seafood to future users (d) study materials / educational materials to educate people about the use of 3D printing on underutilized marine products.
The results of this work can be used in further research such as how new technologies can be adapted to complex raw materials such as by-products from seafood. The results can also be used in restaurant operations where you can create attractive and nutritious custom-made 3D printed portions and dishes from low-cost seafood. The methods developed in the project can then be transferred to other complex and / or innovative raw materials (eg algae, unicellular proteins, insects, etc.) to prepare consumer-friendly products in a form that appeals to consumers.
SUSTAINFEED is a two-year project with five partners, two of them from Iceland. The project received a grant from the European Institute of Innovation and Technology (EIT Food) earlier this year and formally began last week with a meeting of partners at Matís in Reykjavík.
The project aims to develop ingredients in fish feed in a sustainable and environmentally friendly way. Reducing the proportion of fishmeal and oil in fish feed has been a goal in Europe for over 20 years. This ratio is replaced by plant-based ingredients such as soy, wheat and corn. Increased demand for these raw materials in feed and food means that the development of environmentally friendly and sustainable ingredients continues. Part of the solution can be found in by-products of grain and vegetable production as well as new raw materials produced in efficient production systems that are independent of seasonal fluctuations and deliver equal quality.
SUSTAINFEED will focus on the development of micro-algae from VAXA's high-tech production system that utilizes carbon dioxide emissions from the Hellisheidi power plant for growth, as well as renewable energy and hot and cold water flowing to and from the power plant, as well as the development of by-products from grain and vegetable cargo. The raw materials will be mixed into high-quality feed for aquaculture and replace raw materials that could otherwise be used in food.
The goal is for the new feed to be as environmentally friendly as possible, with much less carbon footprint than is known, but at the same time contain all the main nutrients for fish growth.
Over the next two years, a number of experiments will be carried out with the development of the ingredients, their mixing in feed and an assessment of the growth and welfare of fish.
The project's website is still under construction, but in the coming months it will be possible to follow the progress of the project here: SUSTAINFEED WEBSITE.
SUSTAINFEED partners at the inaugural meeting on Vínlandsleið.
