Author: admin

Course

Internal control, GÁMES (HACCP), for fresh fish

Post author By admin
Post date 08/07/2020

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Internal control, GÁMES (HACCP), for fresh fish

Intended for managers of companies that work with fresh fish.

Further information can be obtained by sending an email to the e-mail address namskeid@matis.is.

Lagmetishandbókin

Post author By admin
Post date 07/07/2020

Contact

Guðmundur Stefánsson

Director of Research Groups

gudmundur.stefansson@matis.is

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.

To achieve this long shelf life of laminate products, nothing can go wrong, for example the importance of factors such as the closing of cans, the boiling itself, temperature and time, sterilization, preservation and cooling when appropriate, and so on. No discount should be given in the production of these products because small deviations can have very dramatic consequences.

Páll Gunnar Pálsson, the author of the material, worked for years as a quality and production manager at the Norðurstjörn canning factory in Hafnarfjörður, but this is the seventh handbook that Páll Gunnar has compiled. They can all be accessed free of charge on Matís' website.

It was invaluable to get Einar Þór Lárusson, an expert at ORA, to be part of this project to share his vast experience and knowledge. But Einar Lár has worked in lagmetis and fish processing companies for decades in production, but last but not least in various product development and innovation projects.

The book can be accessed here.

Layer guide in other languages.

Course

Food drying - vegetables, spices, etc.

Post author By admin
Post date 07/07/2020

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Food drying - vegetables, spices, etc.

Professional work methods in small-scale food production.

All the main aspects of the product's processing and handling will be covered, until it reaches the consumer's table. How and what is needed to produce it (including raw materials, equipment, facilities), advantages and disadvantages of different methods, hazards to be avoided, quality assessment, etc. The teaching is both theoretical and practical.

Further information can be obtained by sending an email to the e-mail address namskeid@matis.is.

Course