Matís
The conference
Conservation biology: Towards sustainable management of natural resources
Location: Friday 1 June from 9:00 - 17:00 in Sólborg room M-102
Lecture by Sarah Helyar: Of Fish and SNP s: The Potential of Genetics for
Traceability In European Fisheries Management
Further information here.
A meeting was held with stakeholders in pelagic fishing and processing, where, among other things, Matís' research in those areas was discussed. There was a lot of interest before the meeting, where our "cousins" learned about the development of fishing and processing mackerel in this country and Matís' projects related to pelagic species. The participants in the meeting were particularly interested in the work that has been done regarding the mapping of stock units of different fish species using genetic methods, in particular herring and mackerel. There was an interest among the participants to take a greater part in this work in the future, as there are great interests at stake where it is possible to use genetic research for the analysis and monitoring of stock units and as a basis for the division of fishing rights between countries. At the same time to prevent deception in the marketing of seafood.
Matís employees also held a meeting with representatives of ministries, institutions, town representatives and research funds, where Matís' food factories were introduced. The Faroese are considering the establishment of innovation centers in the islands and were interested in learning about Matís' experience of operating the food factories, which operate in Reykjavík, Hornafjörður and Flúðir.
Matís' employees benefited greatly from this visit to the Faroe Islands and expect that it can further enhance the good co - operation that the company has with local parties.
For further information Jónas R. Viðarsson at Matís.
There is great potential in the algae industry. Algae can be added to foods, making them more nutritious and tastier. At Matís, for example, kelp has been developed which has attracted a great deal of attention (http://www.matis.is/matis/frettir/nr/3331). The Blue Lagoon has used algae in Blue Lagoon cosmetics, but research has shown that algae in the Blue Lagoon reduce the aging of the skin.
Algae have also been used in food, for example, to reduce the use of salt, for example instead of MSG, but there are also known examples of algae being used in food supplements and animal feed. There are great possibilities in algae cultivation, processing and utilization in this country, as the sea area around the country is well suited, for example due to its purity.
Consumer awakening has taken place both in Iceland and elsewhere regarding the nutritional content of algae. The potential for value creation is therefore great when it comes to algae cultivation.
A Nordic project and co-operation on algae began on 1 March. The project is called "Nordic Algae Network" and the conference that was held on 15 May was connected to this. Matís organized the conference and it was sponsored by the Blue Lagoon and the Association of Icelandic Biotechnology Companies. A large number attended the conference, but the intention was to bring together people from the industry and those who conduct research on algae both in Iceland and abroad. The aim of the conference was to exchange knowledge and know-how with regard to the utilization of algae for energy consumption and valuable materials.
The agenda of the conference was as follows:
09:00 Welcome - Hordur G. Kristinsson, Matís, Reykjavík, Iceland
09:10 Nordic Algae Network - Lars Nikolaisen, Danish Technological Institute, Aarhus, Denmark
09:20 The situation in Denmark on macroalgae - Lars Nikolaisen, Danish Technological Institute, Aarhus, Denmark
09:40 Algalíf: A company takes its first steps towards establishing large-scale microalgae production in Iceland - Paul Lebeau, Algalíf, Norway
10:00 State-of-the-art on macroalgae in Ireland - Anna Soler, National University of Ireland, Galway, Ireland
10:40 Value added products from macroalgae - Sarah Hotchkiss, Cybercolloids Ltd., Carrigaline, Ireland
11:00 Icelandic macroalgae - past and present utilization - Karl Gunnarsson, Marine Research Institute, Iceland
11:20 Icelandic R&D activities on macroalgae - Hordur G. Kristinsson, Matís, Reykjavík, Iceland
11:40 Microalgae cultivation at the Blue Lagoon - Halldór Guðfinnur Svavarsson, Blue Lagoon Ltd., Grindavík, Iceland
12:00 Development of a sustainable macro- and microalgae sector in Norway, with considerations of commercialization and markets - Anne Mugaas, The Royal Society for the Welfare of Norway, Norway
"Nordic Algae Network" is funded by the Nordic Innovation Center, NICe, and more information can be found on the project's website, www.nordicinnovation.org/nordicalgae
For further information Hörður G. Kristinsson, Head of the Department of Biotechnology and Biochemistry and Director of Research at Matís.
The four employees will work in close collaboration with each other and with other Matís employees, all over the country.
For a long time, Matís has looked at opportunities in the southern Westfjords, as there are great opportunities elsewhere in the vicinity of Breiðafjörður for increased value creation related to food. Matís has now hired two employees to support and work with local people on the development of food production and related industries in the area.
Matís will work with companies, local authorities and individuals in the area who will be able to use Matís' expertise to build their own operations. Matís' operations in Breiðafjörður are based on a solid and strong collaboration with the locals, as they have taken the initiative in the development that Matís is currently embarking on.
There are great opportunities in the area. The fishing industry is a key industry in constant development, but in addition there are opportunities for the development of aquaculture and the utilization of other raw materials in the area. In the southern part of the Westfjords, there is great growth in aquaculture and a strong development in that area. Matís 'operations will support the necessary research and development in connection with aquaculture, but it is expected that services for aquaculture-related activities will be one of the main challenges for Matís' employees in the area. As the largest cost item of aquaculture lies in feed and feeding, the development of feed costs is not least considered.
Strengthening food production will play a key role in increased value creation in the southern Westfjords and by Breiðafjörður. Matís staff is looking forward to tackling upcoming projects with the municipalities in the area, companies and all locals.
For further information, please contact Haraldur Hallgrímsson 858 5054 and Steinar B. Aðalbjörnsson 858-5111.
Agenda
13.30 The house opens and guests can look around
14.00 Addresses
Gísli Svan Einarsson, CEO of VERSINS Vísindagarður, will chair the meeting
Jón Eðvald Friðriksson Managing Director of FISK Seafood
Steingrímur J. Sigfússon, Minister of Fisheries and Agriculture
Lárus Ægir Guðmundsson, chairman of AVS, explains the fund's allocation
Skúli Skúlason Rector of Hólar University - Hólar University
Sveinn Margeirsson, CEO of Matís
Coffee will be served.
Háeyri 1 is being built.
Walk to the east
About Matís' activities in Verin
Líftæknismiðja Matís ohf. is located in Sauðárkrókur. Matís' activities at Líftæknismiðjan are multifaceted. First, Matís has set up a specialized laboratory in the field of biotechnology and biochemicals. Secondly, Matís operates a pilot plant in the processing hall of Líftæknismiðjan, where the company Iceprotein ehf. has built up its operations. Finally, Matís' employees at Líftæknismiðjan work with companies in Skagafjörður and NV-land on various improvement and optimization projects.
With Líftæknismiðjan, research facilities have been created with associated processing facilities where scientists and pioneers in biotechnology can develop their products and processing processes in collaboration with Matís. The Biotechnology Center's laboratory is working on measuring the bioactive properties of biomaterials from Icelandic nature. The biotechnology center is open to all Icelanders, and individuals and companies can have facilities there for a shorter period of time for product production. The workshop will be a kind of hatchery for new start-up companies in biotechnology and important in shortening the process from idea to market. By choosing the location of Líftæknismiðjan, one looks at the local area, which is Skagafjörður's food pantry.
Targeted development of research facilities is taking place at Líftæknismiðja Matís, which is already a participant in extensive multinational collaboration. The biotechnology center is intended to contribute specialized research facilities, development facilities with production licenses and expertise in future collaborative projects. The processing hall of the Biotechnology Center includes facilities for protein isolation and drying. The biotechnology center is intended to work in close collaboration with food companies in the country.
Matís' station manager in Sauðárkrókur is Arnljótur Bjarki Bergsson, Head of Processing, Value Added and Fire.
"I'm trying to dry pork, backbone bacon, liver chowder and buffalo cakes. Dried pork is made from the best muscle from the pork. All visible fat is cut away, then the meat is minced, seasoned and dried. The goal is to create a kind of travel snack, the meat is not a refrigerated product and the shelf life should be several months. Liver choking is performed in the traditional way. Spine bacon is less fat, only a thin strip of fat on the meat that can be taken away and it is sliced into much thicker slices than people are used to here. The pork buffets are ready for the grill or the pan, I use Icelandic herbs in them. The reason why these are such different breeds that I have is that I can make products from all the pigs, "said Petrína. She says she is very happy with the facilities at Flúðir, but Vilberg Tryggvason, station manager, introduced her to Óli Þór Hilmarsson, a meat industry master, and he has guided her with deboning and processing methods.
For further information Vilberg Tryggvason at Matís.
The above news first appeared on DFS.is, Fréttablaði Suðurlands.
The presentation will take place in the community center at Minniborg at 20:00.
It will be covered how the workshop is run and how individuals and companies are using it. Project development and financing. Introduced the main things that are happening in local production and what markets are opening up in that area. General discussion.
Everyone is encouraged to attend and those interested in food development and processing are especially encouraged to attend.
Further information can be obtained by calling 858-5133 or by e-mail at vilberg@matis.is.
Master's Lecture in Environmental and Resource Studies - Berglind Ósk Þ. Þórólfsdóttir
Supervisor: Viggó Þór Marteinsson, Matís.
Examiner: Eva Benediktsdóttir
When does this event start:
May 15, 2012 - 11:00 to 12:30
Event location: Box
Further location:
Living room 131
Abstract
Natural pools are defined as pools with geothermal water that are not treated by disinfection, radiation or other cleaning. With the increase in tourists in Iceland, the pressure on the country's most popular natural pools will increase, but this can affect their health and safety. Today, there are no specific rules for natural pools, as the water is not for consumption and the pools are not defined as swimming pools in operation. Little has been done to determine whether the pools are in fact as healthy as they are now. In this study, a microbiological analysis was performed in three different natural pools in Iceland; to Lýsuhóll, Hveravellir and Landmannalaugar. The total bacterial count was studied by cell count and by culture at 22 ° C, 37 ° C and 50 ° C. Screening was done before Escherichia coli, Enterococcus spp., Pseudomonas aeruginosa and noroviruses. Cultured and non-cultured bacteria from the pools were genotyped by 16S rRNA gene sequencing. The safety aspects of natural pools were also assessed in terms of risk and compared with the requirements for swimming pools, as well as the responsibility factor of tourism operators was assessed through a survey. The result led to the division of pools into three categories. The results of the study indicate that there is considerable faecal pollution in natural pools if the flow is low and the number of visitors is high. Then there is the number Pseudomonas spp. great in natural pools, and some species are classified as opportunistic pathogens. Norovirus was not detected in the three pools. The microbial diversity detected by 16S rRNA gene cloning and sequencing was quite diverse and varied between pools. Safety issues are lacking in the pools that fall into Category 3, but these are the pools that will become operational and will fully comply with regulations in the future.
A lot is made of Matís' positive work environment. At Vínlandsleið 12 in Reykjavík, where Matís' headquarters are located, there is a great canteen where healthy and good home-cooked food is offered. Employees get to the gym because the house has exemplary facilities and, for example, there is a basketball court at the gate of the house. A so-called transport agreement is offered, where you are given the opportunity to be paid for using public transport other than the private car. In this way, a more environmentally friendly mode of transport is achieved, direct savings for employees and an incentive to exercise through cycling or walking.
From the beginning, Matís has been based on a network of offices throughout the country. There are now eight offices, including the company's headquarters in Reykjavík, and their employees are connected to all areas of the company.
With work around the country, Matís underlines the company's willingness to work with people at home in the provinces on a variety of projects that can strengthen the economy, increase innovation and increase employment. Matís' policy is that in the coming years the company will further strengthen this emphasis throughout the country.
Matís is the first Icelandic company to, in collaboration with Lýsir, assist its employees in overcoming vitamin D deficiency, which has become quite common among Icelanders. Every morning, during the period from September to May, employees are given the opportunity to receive Omega-3 fish oil pods that have added vitamin D, but in addition, traditional fish oil has been available for some time every morning.
Matís knows that a happy employee is an employee who contributes to the progress of the company, for the benefit of all Icelanders. Therefore, the company takes its role seriously in helping every employee to be a healthy soul in a healthy body.
For further information, please contact Jón Haukur Arnarson, Matís' Human Resources Manager.
Detailed results of the survey on the establishment of the year can be read here.
For a long time, Matís has looked at opportunities in Snæfellsnes, as there is great potential for increased value creation related to food in Breiðafjörður. The great life of Snæfellsnes is characterized by great growth and ambition, but both municipalities and employers support the initiative. Matís wants to support and work with local people on the development of food production and related industries in the area, for the benefit of all parties.
There are great opportunities in Breiðafjörður. The fishing industry is strong there, but in addition there are opportunities for utilization of other and sometimes underutilized raw materials in the area. For example, there is great potential for better utilization of slag, kelp and seaweed.
One of the main challenges for Matís employees in the area will be to research and utilize the bioactivity of the various raw materials found in the area. It is hoped that it will be possible to develop valuable actual consumer products or ingredients in food and other products. Examples of such products include kelp skies developed by Matís employees in collaboration with parties in the area. The sky, which has attracted a lot of attention, uses a marine core from Breiðafjörður. There are more opportunities for the production of general foods, target foods and dietary supplements from these active ingredients.
Matís staff is looking forward to dealing with upcoming projects with the municipalities in the area, companies and all locals. Food production in the area will increase, which will lead to increased results and increased value creation in the food industry in Snæfellsnes, by Breiðafjörður and for the whole community.
For further information Sveinn Margeirsson, CEO of Matís, tel. 422-5000.