Category: News

Increased collaboration between universities and research institutes results in a new course, the first of its kind in Iceland.

Five universities have been collaborating with the Iceland Innovation Center and Matís for some time now and are offering the first courses of their kind in Iceland. The course is called "Eco-friendly food innovation" and brings students from different fields of study and different universities together and guides them through all the aspects of the process from shaping a cost-effective product idea to developing a fully-fledged eco-friendly product and bringing it to domestic and foreign market.

Innovation is talked about as a promising and effective opportunity to create growth and profits, both within individual companies and whole economies. There is every reason to educate and train Icelandic university students in the innovation processes that promote the creation, marketing and sale of new product ideas. The University of Iceland, the University of Akureyri, the Agricultural University, the Academy of the Arts and the University of Hólar have therefore joined forces in collaboration with the Iceland Innovation Center and Matís and offer courses where students create new product ideas and develop sophisticated and marketable products in collaboration with the business community. and students from other specialties and schools so that expertise from different sources is utilized in the overall process. Success in product development is based, among other things, on such collaboration and collaboration between parties with different professional knowledge and experience, and the sustainable use of resources and the impact of production, processing and distribution methods on the environment have also begun to have a major impact on food industry innovation.

Parties from agriculture, food companies, research institutes and university professors in relevant fields are called in to ensure that the innovative ideas that emerge are based on Icelandic raw materials, Icelandic expertise and Icelandic interests. Teams of students are formed across the universities and across the relevant disciplines so that each person's expertise is utilized. There is a lot to work on, but the product idea that wins the competition for the most promising and eco-friendly innovation idea in the field of food, which will be held at the end of the course, can take part in the Eco-Trophelia competition, where eco-friendly food ideas will compete with each other.

The competition in Iceland will be held in connection with the Design March and students will compete with their ideas and products behind closed doors on March 23. Results will then be announced with pomp and splendor on Saturday 24 March.

The winning group will receive a prestigious award and its members will represent Iceland in the EcoTrophelia European competition.

For further information, contact Fanney Frisbæk at Nýsköpunarmiðstöð, fanney@nmi.is, 522-9144.

The association Matur-saga-menning (MSM) and Grindavíkurbær are hosting a recipe competition for the best salted fish dish in 2012.

The chefs Sigurvin Gunnarsson and Friðrik V. Karlsson, members of MSM, choose five recipes. You can send recipes by e-mail to sigurvingunnars@simnet.is no later than March 23.

Winning recipes will be chosen at the end of Grindavík Culture Week March 17 - 25, see more about the varied program at www.grindavik.is

1st prize is ISK 30,000, 2nd prize ISK 20,000, 3rd prize ISK 10,000, 4th prize ISK 5,000 and 5th prize ISK 5,000.

Winning recipes will be visible on websites www.matarsetur.is and www.grindavik.is. During Culture Week, Salthúsið in Grindavík will offer salted fish dishes www.salthusid.is.

The company Food history culture
www.matarsetur.is
facebook: food history culture

Spring is around the corner. At Matís, we are starting to look at what projects the company will seek to get summer students. Every summer, Matís hires a considerable number of summer students and there will probably be little change this summer, although no number has yet been decided.

Here You can see a list of the projects that summer students can work on this summer. Recruitment is subject to funding and it is best to contact the contact person for each project regarding all aspects of the project as well as the possibility of hiring (information on employees can be found here).

Applications for summer jobs are accepted here.

For further information Jón Haukur Arnarson, Matís' human resources manager.

Tomorrow, Friday 2 March at 16-18, Matís invites university students to visit Vínlandsleið 12 in Grafarholt.

University students and those who intend to pursue a master's or doctoral program can familiarize themselves with Matís 'activities and how the studies can be linked to fun and demanding projects at Matís and Matís' partners.

The advertisement for the homecoming can be found here.

The collaboration between Náttúrustofa Vestfjarði and Matís for research on the environmental issues of the coastal sea has undoubtedly resulted in new thoughts and approaches, according to Þorleif Eiríksson, director of Náttúrustofa Vestfjarði.

Þorleifur says in a conversation with Útvegsblaðið that the collaboration shows the possibilities inherent in cluster collaboration such as the Icelandic Ocean Cluster.

The research collaboration between Náttúrustofa Vestfjarði and Matís has ranged from observations of optimal locations for aquaculture to what happens to organic residues such as eutrophication of bottom and sea. The collaboration began when Náttúrustofa Vestfjarði came to Matís' research regarding experiments with using light to delay the maturation of cod. Náttúrustofan also participated in Matís' study of the environmental aspects of aquaculture that the company worked on with aquaculture companies in the Westfjords.

Due to the collaboration, Náttúrustofa Vestfjarði has been able to increasingly develop various theories that can be generalized! from. The research has also produced results that are more useful to aquaculture than narrow service research. "Since then, our collaboration has enabled Náttúrustofa Vestfjarði to move to pure academic basic research on the environmental issues of coastal waters in addition to consulting and service research for individual companies. Among other things, we have conducted research on what happens to organic excesses that are released into the environment and their impact on the marine environment. That project has developed into our largest collaborative project, "says Þorleifur to Útvegsblaðið.

New ideas and approaches have emerged as a result of the collaboration. "When it comes to our projects, the main thing is to work on research that promotes environmentally friendly aquaculture. The research has since developed into larger projects where we are trying to understand these environmental issues in a larger whole. We were completing a basic research project we call “Biosphere Life! a. "This is a basic study of the tolerance limits of Icelandic fjords for organic pollution."

According to Þorleif, other research has been carried out in collaboration with Matís, for example on the development of breeding pens and what attachments are attached to the pens. Náttúrustofa Vestfjarði, in collaboration with Matís, is working on examining the combination of cod and mussels, but it is too early to report those results.

_{This news is published on Bæjarinn Besta's website, www.bb.is (asta (at) bb.is)}

In December 2011, Matvælastofnun issued a draft guideline on microbiological criteria based on the provisions of European Regulation (EC / 2073/2005), which has entered into force in Iceland.

It is clear that the guidelines are asking for increased sampling in food production at most food companies in order to verify that the methods used to prevent dangers are yielding the desired results.

Matís runs the largest accredited food laboratory in the country and works with numerous food companies, large and small, around the country. We offer measurements according to the needs of individual companies and can also provide advice and assistance with sampling and the preparation of sampling plans.

Please contact Franklín Georgsson at 422-5000 or 858-5040 or at profun@matis.is.

Matís employs experts with extensive experience and knowledge in all areas of food production. We can therefore also offer food companies comprehensive services and advice tailored to the needs of each customer. These include services regarding:

• Interpretation of measurement results with respect to regulatory criteria
• Consulting and assistance with the installation and maintenance of quality manuals and quality systems
• Advice on food processing, hazard analysis of processing and minimization of risk during processing and distribution
• Evaluating the effectiveness of cleaning and disinfection measures and ways to improve

We invite companies to contact Margeir Gissurarson at tel. 422-5000 or 858-5093, but you can also send inquiries to the e-mail address radgjof@matis.is.

During the university day, Icelanders are invited to visit the country's universities and see and see with their own eyes and ears what is on offer in the schools. The program includes countless events, presentations and events that show science in a colorful and vibrant light.

The University of Iceland offers presentations on numerous study programs. For example, there will be presentations on food science, nutrition and a new master's program in food science. Matís is a participant along with others in the new master's program in food science.

Further information about the new master's program can be found here.

During the university day, visitors can get acquainted with the university's diverse range of courses, both undergraduate and graduate studies, activities and services, visit laboratories, equipment, facilities and premises. There will be scientists and students from all departments of the school answering questions about everything between heaven and earth - or as close as possible. Student counselors give good advice and the multifaceted services and colorful social life that is available to students at the University of Iceland will be introduced.

The University of Iceland presents all studies in Main building, Háskólatorg, Askja and will also have science exhibitions in University Cinema. Háskólabíó will also feature the University of Akureyri, Hólar University, Hólar, the Agricultural University of Iceland, the Iceland Academy of the Arts, Keilir and Nordic universities with a presentation of their studies.

There will also be the nationally famous The bombing rate of the University of Iceland with colorful displays and University of Iceland Science Center will be opened in the lobby of Háskólabíós in a formal way.

Reykjavík University will present its study programs in Nauthólsvík, but the Iceland Academy of the Arts will also be there at the University Cinema.

home page University Day.

Matís 2011 annual report has now been published. Special emphasis was placed on international co-operation in a recent report. of the year

The report can be accessed here.

Today, the submitted answers to the survey were reduced and there were a total of five winners, and each one will receive a gift certificate worth ISK. 5000.

Winners are as follows:

Code
5hm2c
7rdfw
Ygsbz
m6zwt
ahzmr

Winnings can be visited in the Matís reception at Vínlandsleið 12, 113 Reykjavík between 08-16 every working day.

For further information Kolbrún Sveinsdóttir.

Jón Árnason, feed scientist and project manager at Matís, has for several years been a member of the development committee of one of Chile's largest fish feed producers, Salmofood SA. The company is majority owned by Icelandic aquaculture companies and produces about 60 thousand tons of feed per year.

The development committee includes representatives of the company that manages its production, two representatives of Nofima in Norway, which is one of the largest companies in the world in the field of fish feed research and education, and Jón, who represents Matís. He says that his participation in this work in Chile is indisputably a great recognition of the knowledge that has been built up in this country in recent years in the development and production of feed for aquaculture.

"It started when I was approached about 10 years ago for participation in this job, but then I worked at Fóðurverksmiðjan Laxá hf. Since then we have met regularly in workshops in Chile and this long time underlines that the company has considered itself to have valuable knowledge for development in its feed production with less experience from Iceland, "says Jón in a conversation, but both the committee has worked with information on fish nutrition. , the composition of the feed and factors related to increased efficiency in feed production.

"Our work has brought about changes that have strengthened this company in competition and thereby strengthened the position of the owners, who are primarily fish producers in Chile. The production there is primarily Atlantic salmon, Pacific salmon and rainbow trout, so the feed development must be based on these species, "says Jón, but the development committee usually meets twice a year in Chile and works continuously for a week at a time.

"We review all the latest in feed science, discuss specific issues that may have arisen in the fire or production, review quality issues and we also do a lot of visiting the company's customers in Chile and talking directly with them. In my opinion, participation in this work is very valuable for us at Matís and Icelandic aquaculture. Both to keep up to date with the latest news at the moment, but also to form relationships with parties such as Nofima in Norway. Within the walls of that company, there are leading parties in aquaculture and feed production and it is important to create a good connection with them, "says Jón.

Further information: Jón Árnason