Author: admin

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Intended for those who produce dried fish, salted fish, catfish and cod heads.

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

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Product development of fish products

The course is intended for technicians working in the food industry.

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

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Jam, pickling and canning of food

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.

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Intended for employees who evaluate food and production in companies and / or work with quality control, eg employees of fish markets.

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

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Saltfish processing

Intended for those who handle and sell salted fish.

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

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Shrimp processing

Courses for those who work in fishing, processing and trading in shrimp.

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

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Smoking food

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.

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Use of binders in fish processing

The course is primarily intended for production managers in fish processing companies and others who work with product development of finished fish products.

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

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Treatment of fresh fish

Courses for fishermen who handle fresh fish, for example fishermen on icefish trawlers and small boat fishermen and also those who work with fresh fish on land, for example in fish markets.

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

Contact

Margeir Gissurarson

Strategic Scientist

margeir.gissurarson@matis.is

Calibration of scales and thermometers

Especially intended for staff working in laboratories.

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