Category: News

The course is about the composition, fatigue, taste quality, peculiarities and properties of raw materials for food processing and products from Icelandic animal husbandry. Taken from national and international research and development materials in recent decades as well as laws and regulations.

At the end of the course, students will have an overview of meat and milk production and the main processing methods and products in Iceland. Also what characterizes them and makes them special based on composition, taste quality and based on traditions and conditions in Iceland. Students will also be familiar with food safety and the management of important control points in production and meat and dairy products. Finally, students will know what it takes to start a small food or home production business and what it takes and how to apply for a health license. They also get an overview of product design, product development, business plan preparation, packaging selection and packaging labeling in connection with small-scale food production based on specialties, local conditions, traditions and culture.

Further information about the course can be found here and at Guðjón Þorkelsson division manager at Matís.

A Nordic conference on sensory evaluation, held in Iceland in May 2010, will be held in Denmark this time. The conference is primarily intended for professionals and scientists who work with sensory evaluation and consumers, in product development and marketing of consumer products.

The Nordic Workshop in Sensory Science - focus on sensory professionalism
The topic of the conference is professionalism, innovations in the field of sensory evaluation and the use of sensory evaluation in the food industry. Among other things, it will discuss how sensory properties affect the experience, how consumers' choices can be predicted, the use of different rating scales in sensory evaluation and consumer research, processing and new rapid sensory evaluation methods.

Aðalheiður Ólafsdóttir, Matís 'director of sensory evaluation, will give a talk on training people in sensory evaluation, and Emilía Martinsdóttir, Matís' professional director, will be on the conference's preparation and science committee.

More information about the conference can be found on the website www.sensorik.dk. Registration takes place until September 1 on the aforementioned website.

Leaflet about the conference is here.

Due to numerous requests, RÚV has now decided to re-air the Edda Award-winning episode Fagur Fiskur, which has enjoyed tremendous popularity recently. winter.

The shows are shown on Sunday evenings at 18:25 on RÚV. You can view the episodes and recipes at www.fagurfiskur.is.

It is called a food factory when a facility for various food processing has been prepared, which has received a permit from the competent authorities for the operation.

The facilities can vary from one workshop to another, but what they all have in common is that there is a wide range of food processing equipment and tools and other facilities that the processing requires. Users receive training on the equipment and free access to the production of the products that are possible with regard to facilities and equipment and issued licenses by the health authorities.

The food factories regularly hold courses on the production and processing of various products as well as courses on internal control. Matís food factories are in Flúðir and á Harbor in Hornafjörður.

Further information about Matarsmiðjan á Höfn can be found in a new brochure here.

Further information about Matís' establishments and Matarsmiðjur can be found here.

Wednesday, August 17, 2011, at 15:30 Mon. Kristín Líf Valtýsdóttir hold a master's lecture at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science (IVT) at the University of Iceland on their project. The master's lecture will be held in Matís' presentation in room 312

 Supervisors: Sigurjón Arason, Halldór Pálsson and Björn Margeirsson

Examiner: Gunnar stefánsson

Abstract
The aim of this project was to investigate the effects of different pre-cooling methods and the redesign of packaging on the temperature control of fresh fish products. Inadequate temperature control in the cooling chain of fresh fish products from producer to buyer has a negative effect on the quality of the products and it is therefore preferable to pre-cool fish products quickly and safely down to the storage temperature before packaging. Thermal insulation of packaging limits heat transfer from the environment to the product. Heat distribution in fish was mapped for different pre-cooling methods and heat transfer models were used to redesign foam plastic packaging (EPS). The results of pre-cooling experiments were temperature profiles that serve as guidelines for successful pre-cooling. Thermal insulation of packages was improved by increasing the radius of curvature and thereby thickening the corners. Thus, the original EPS box was improved with the help of computerized heat transfer models. Experiments with fresh fish with prototypes and later the new redesigned box showed improved thermal insulation. The end result is that by pre-cooling the product down to the storage temperature and by using improved packaging, the quality and value of fish products can be significantly increased.

 Further information is provided by Kristín Líf Valtýsdóttir. kristinlif@matis.is

As has been stated recently, it is forbidden to sell any kind of food, cakes, cookies or jam, which is produced in an uncertified kitchen, and it is the food legislation that stipulates this.

Matís operates Matarsmiðjar in several places in the country and all Matísmiðjar Matís kitchens are certified and licensed by the health inspectorate of each area.

Matarsmiðjar Matís offers individuals, entrepreneurs and small businesses the opportunity to engage in product development and start small-scale food production for a small rent. In this way, they save on investments in expensive equipment right from the start of operations. This provides a unique opportunity to continue testing oneself both in production and in the market. Special emphasis is placed on development in connection with local food and food tourism services.

Matís food factories are in Flúðir, Höfn in Hornafjörður and Egilsstaðir. Further information about Matís' Food Workshops can be found here.

Trans fatty acids should disappear in Icelandic food within a few months, says Ólafur Reykdal, food scientist and project manager at Matís.

From next Monday, it will be forbidden to market foods that contain more than two grams of trans fatty acids in every hundred grams of total fat. The trans fatty acids are mainly found in snacks, biscuits and deep-fried foods, but their consumption is considered to increase the risk of cardiovascular disease.

This is what Ólafur Reykdal, food scientist and project manager at Matís, says in an interview in a news item on Station 2. The interview can be seen here.

For further information Ólafur.

A survey of Icelanders' attitudes and consumption of fish began on 12 June and ended on 14 July. The survey, which is funded by the Icelandic Research Center, reached people aged 18-80 and was conducted online.

Participation invitations were sent to 4000 people who were randomly selected from the National Registry and the person in question was invited to take part in the survey. Participation in the survey did not live up to expectations, but great prizes were on offer for lucky participants.

Icelanders' fish consumption has long been the highest in the Nordic countries, and it has been linked to longevity and good health in Iceland. However, research has shown that fish consumption has fallen sharply in recent years, especially among young people.

The research is a joint project of the Icelandic Research Center, the University of Iceland and Matís.

Winners were drawn today and the winners are listed below. To get the prizes, please contact Dagnýja at 422-5179, weekdays between 9 and 15.

	Winnings:	Winner's code:
Hotel Rangá	Suite and breakfast for 2	NVYGD
World Class	Access for 2 to the bathhouse	BUGDU
Dill Restaurant	Out to dinner for 2	IAEQT
Noatún	10,000 credit	NSUKM
Gallery fish	2 x Out to eat for 2	DCEPI NQXPP
The fish market	Out to lunch	HINVK

Matís' new food factory in Flúðir is fully booked, but there is always room for good ideas, says Vilberg Tryggvason, station manager. Six products are already on the market.

Among the products are several types of delicious spice puree from Kærleikskrásum og kruðeríi, and the jars have all the required markings, as they are made in Matarsmiðjan's kitchen, which is certified for human consumption. The ingredients are also within walking distance of the chef.

RÚV news can be found here.

For further information Vilberg Tryggvason.

Many questions remain unanswered about Icelandic salmon stocks. One of them has been man-made salmon depletion during its stay in the ocean. A revolution in genetic engineering has now brought scientists closer to the answer. Kristin Ólafsson at Matís participates in this research and his doctoral studies will focus on the Icelandic part of this European project.

DNA analysis is used, among other things, in aquaculture to select fish for breeding. This can speed up breeding and increase the conservation of genetic variation. In wild strains, genetic analysis is used to study strains and strain units. These include salmon, cod, lobster, herring, sandeel, ling, etc. species. Genetic analysis can be used in traceability research and species analysis, whether it is eggs, juveniles, fillets from a counter or canned food.

Genetic analysis has been used in human genetics in recent decades, but this technology is now increasingly used in zoology and is especially important in research on wild marine stocks. It is also an important goal to develop phenotypic genetic markers, but good genetic markers are the basis for successful research of this kind.

Matís is the only company in Iceland that has systematically built up genetic analysis of animals.

Fréttablaðið's coverage can be found here.

For further information Kristinn Ólafsson.