Matís
A new regulation on cooling of catch can be found on this page along with a new ice calculator, which helps fishermen to decide how much ice needs to be used to maintain the best and longest quality of raw material.
Further information a www.alltummat.is/fiskur/smabatar/
The employees will meet small and large parties in food production and will be at their fingertips and give advice regarding the various issues related to food production, especially small food production.
All those who are interested in food production are encouraged to contact these Matís employees.
For further information Haraldur Hallgrímsson at 858-5054.
The project is called "Institutional and laboratory capacity building to ensure food safety" and will last for 12 months. The seat will be at Matís ohf. In Reykjavík and the work will mainly consist of assisting RTA in coordinating the visits of German experts to Matís and MAST (Matvælastofnun). Writing skills and good skills in German, Icelandic and English are required. This is a full time job.
See more advertisement from Matís. Take the morning off June 4th!
This is an open meeting and admission is free!
More later than information provides Steinar B. Aðalbjörnsson, marketing director of Matís
Kl. 15:00 - 15:30
Ásta María Einarsdóttir gives a talk on Fucoidan from brown algae
Kl. 15: 30-16: 00
Sigrún Mjöll Halldórsdóttir gives a talk on the biomedical use of cod trypsin
Ásta María will discuss the topic fucoidan which is a polysaccharide from the cell walls of brown algae that has shown diverse bioactivity in recent studies. The lecture will review the results of a new review article where the main research on the bioactivity of fucoidan is presented (Vo TS and Kim SK (2013). "Fucoidans as a natural bioactive ingredient for functional foods." Journal of Functional Foods 5 (1): 16-27). The effects of fucoidan on blood clotting factors, the effects of fucoidan on viruses, tumors and inflammation as well as the antioxidant activity of fucoidan will be discussed.
Sigrún Mjöll talks about cod trypsin and its uses in biomedicine. The lecture will discuss the cod enzymes based on a new review article (Gudmundsdottir A, Hilmarsson H and Stefansson B (2013). "Review Article - Potential Use of Atlantic Cod Trypsin in Biomedicine". BioMed Research International, published online http://dx.doi.org/10.1155/2013/749078). Studies show that cod trypsin has a variety of effects, for example against various viruses, skin problems and wounds. Cod trypsin is isolated from by-products in fish processing and its processing promotes the full utilization of cod. There are already various products on the market that contain cod enzymes under the name Penzyme®.
The lectures will be held in Matís' premises at Vínlandsleið 12, on the top floor of hall 311 (Esja) from 3 pm to 4 pm, on Wednesday 15 May (fuciodan at 3 pm and cod trypsin at 3:30 pm).
Everyone welcome!
Food control in Iceland is in the hands of the Municipal Health Inspectorate (HES). Supervision and coordination of these inspections is in the hands of the Food Administration (www.mast.is).
Matís (www.matis.is) is a powerful knowledge company that engages in diverse research, service and innovation in the food industry. Matís has no role in food control other than that the company can, in an independent manner, examine food samples for regulators, institutions, companies and individuals. For example, Matís can investigate whether foods contain contaminants or other undesirable substances, whether foods contain the substances that are said to be present in them and whether there is any special activity (bioactivity) in food products or ingredients.
But Jón Gerald is always welcome to do business with Matís and we have already invited him to collaborate on measurements of fruit and vegetables that Kostur imports from the United States.
Jón Gerald has already corrected the confusion, but it is not out of the question to shed further light on Matís' operations and how it is not related to food control in Iceland.
For further information Steinar B. Aðalbjörnsson, marketing director of Matís
The researchers, Lisa Andersson at Capilet Genetics AB, etc. who discovered this gene believe that this is a very remarkable encounter that can improve the breeding work of the Icelandic horse.
Horses can have one of three genotypes. One genotype is when horses are homozygous for this gene (AA) and such horses have a pace. If two homogeneous horses with a good pace are paired together, they give off homogeneous all-round horses (AA). Other genetic factors and environmental influences can, however, affect how good that offspring will be as a universal horse. The other genotype produces hybrid (CA) horses and such horses are usually four-gaited horses, but if they are mated with a homozygous or hybrid individual, they can produce universal offspring in 50% or 25% cases. The third genotype is homozygous without the pacemaker (CC) and horses with this genotype are in most cases slow-moving horses. If such horses are paired with a homozygous individual with a pace or a heterosexual individual, the offspring will either be all-round horses with tölt or pure all-round horses.
By DNA identifying horses for this gene, breeders can choose the breeding stock according to whether they are universal horses (homozygous), all-round horses with tölt (hereditary) or pure all-round horses.
More information on DNA analysis for the pacemaker gene can be obtained by sending an email to alexandram@matis.is
In Norway, there is the longline fishing vessel "Fröyanes", where the aim is to utilize all the raw material that comes in front of the deck. There is a small canning factory on board and the goal is to use it for canning liver, eggs, gills, skateboards and gels.
Fröyanes is one of the most advanced line fishing vessels in the world, and it is therefore a great incentive for Matís' experts to take part in product development on board this vessel.
Ásbjörn's journey was very well described Fish news on 11 April. (© Photo by Fröyanes: www.fiskifrettir.is).
The news in Sunnmörsposten on Saturday 23 March. (open No. 10).
Sigurjón's main strength when it comes to the fishing industry is to think in solutions and how things can be done better than yesterday, both to increase value and no less to take better care of the treasure chest of loyalty and wealth that is Icelandic seafood. Sigurjón is not only highly regarded in Iceland but also abroad, and his work is renowned not least in Norway, from where he is often approached when technical challenges need to be solved, for example in fish processing.
Last Friday, Sigurjón received recognition from companies within the Icelandic Ocean Cluster. This recognition is a rose in Sigurjón's buttonhole and further confirms how incredibly large Sigurjón's contribution has been to the Icelandic fishing industry. The picture shows where Þorsteinn Már Baldvinsson, CEO of Samherji hf. gives Sigurjón the recognition (© photo: Íslenski sjávarklasinn / Eva Rún Michelsen).
We at Matís are incredibly proud of Sigurjón and hope to continue to enjoy Sigurjón's wisdom, experience and knowledge for the next few years.
Congratulations Sigurjón!
More material related to Sigurjón Arason and the recognition of the Icelandic Ocean Cluster (www.sjavarklasinn.is):
Berglind Ósk Alfreðsdóttir, Helga Franklínsdóttir and Sigríður Hulda Sigurðardóttir students at the University of Iceland and the Iceland Academy of the Arts won at Ecotrophelia Iceland this time but they produced and designed the product Hai Shen which is a sea oyster soup and is intended to be marketed in the Chinese market. The soup received excellent reviews in terms of taste, appearance, development and not least how environmentally friendly the production is.
Ecotrophelila Iceland is hosted by the Iceland Innovation Center, Matís and the Confederation of Icelandic Industries.
Finally, it should be noted that the winners of the competition will take the product to the European Ecotrophelia competition in Cologne in October.
