Matís, the Agricultural University of Iceland and the Agricultural Advisory Center have in recent years worked together on projects on the quality of Icelandic lamb.
Factors influencing the quality of lamb Nánar »
Innra eftirlit, GÁMES (HACCP), fyrir ferskan fisk Ætlað stjórnendum fyrirtækja sem vinna með ferskan fisk. Nánari upplýsingar má fá með
Internal control, GÁMES (HACCP), for fresh fish Nánar »
Layered products are in many respects technically complex products and therefore need a really good understanding of the importance of the processing components so that there is no danger to consumers.
All the main aspects of the product's processing and handling will be covered, until it reaches the consumer's table.
Food drying - vegetables, spices, etc. Nánar »
Intended for those who produce dried fish, salted fish, catfish and cod heads.
Drying of fish products Nánar »
The course is intended for technicians working in the food industry.
Product development of fish products Nánar »
All the main aspects of the product's processing and handling will be covered, until it reaches the consumer's table.
Jam, pickling and canning of food Nánar »
Intended for employees who evaluate food and production in companies and / or work with quality control, eg employees of fish markets.
Sensory evaluation - course Nánar »
Salted fish processing Intended for those who handle and sell salted fish. Further information can be obtained by sending an e-mail to namskeid@matis.is.
Rækjuvinnsla Námskeið, ætlað þeim sem starfa við veiðar, vinnslu og viðskipti með rækju. Nánari upplýsingar má fá með því að
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