A very interesting breakfast meeting on biotechnology and related articles will be held at Matís at Vínlandsleið 12 on Thursday 14 April at 08: 30-10: 30.
There is a great boom in biotechnology and related industries in Iceland and many want to say that the growth point of the future lies there. Matís is in good contact with the food and biotechnology industry, and many of Matís' projects are carried out in collaboration with companies in these sectors.
Now is a good time to present the state of affairs, the future vision and the results of recent years. The meeting will feature presentations from both new and older companies as well as presentations from Matís and the University of Iceland. Companies will also present their activities this morning.
Following the meeting, guests will be invited to view Matís' premises at Vínlandsleið 12 as well as Vínlandsleið 14, where several companies have established themselves and there will be a formal opening of that part of the building on this day.
Further agenda when the meeting draws to a close.
Admission is free and the morning meeting is open to everyone.
MATVÍS is holding a seminar on food in school canteens, 6 April at 15:00 at Stórhöfði 31, entered from below.
MATVÍS is holding an open seminar for professionals and producers on the criticism that has been leveled at food in the schools' canteens. There are allegations that feed is carried on the table and not food.
In order to review these issues, MATVÍS has invited the following parties to present their views with a presentation and then sit on a panel.
Agenda Sentence: Níels S. Olgeirsson, chairman of MATVÍS.
Narratives
Grímur Þór Gíslason with Grímur the chef. The content and nutritional value of the products he sells to canteens and others.
Eðvald S Valgarðsson from Kjarnafæði. Kjarnafæði's policy regarding salting, smoking and additives in their products.
Ólafur Reykdal from Matís. Summary of research results on the nutritional value of bread and meat products.
Hólmfríður Þorgeirsdóttir at the Public Health Institute. The Public Health Institute's recommendations on food supply in schools based on a handbook for school canteens
J. Trausti Magnússon, master chef in primary school. Reviewes how he chooses his suppliers and what he emphasizes when purchasing food.
Panel discussion.
Moderator Ólafur Jónsson at the Iðunn educational center
If you are studying at an Icelandic university, Matís invites you to visit on Thursday 7 April at to 16-18 Vínlandsleið 12 in Reykjavík (Grafarholt).
Matís has for a long time had a good collaboration with universities, among other things with practical projects in postgraduate studies.
There are exciting opportunities ahead at Matís for powerful students, for example in business, computer science, life sciences, health sciences, food science, nutrition, law, environmental science and engineering.
Matís is in good contact with the food and biotechnology industry, but many believe that the growth points of the future lie there. Many of Matís' projects are carried out in collaboration with companies in these fields.
That April 7 between 16 and 18 We would like to invite you to visit Vínlandsleið 12 in Reykjavík to meet Matís staff, students who work on their projects in collaboration with Matís and employees of companies that have had a successful collaboration with us. These are companies like Marel et al. This is therefore a good place to get acquainted with the food and biotechnology industry, whether the intention is to go to graduate school at one of the country's universities or what the job prospects are after graduation.
Please let us know by email at haskolar@matis.is if you come and please include what studies you are in so we can present specific projects that relate to your field of study.
Friday, April 8 at 13-17 a conference will be held at Matís' headquarters at Vínlandsleið 12 in Reykjavík (Grafarholt). Matís and Íslensk Matorka are hosting the conference and it is open to everyone.
New domestic feed materials for use in aquaculture
Possibilities, quantity, quality and price
Conference at Matís, Vínlandsleið 12, Friday 8 April at 13-17
Conference agenda 13:00 -13:10 Sentence - Jón Bjarnason, Minister of Fisheries and Agriculture 13:10 -13:35 Environment - efficient fish production - Alfred Jochumsen, DTU-Akva Denmark 13:35 -13:50 Development of new fish feed ingredients in Sweden: mussel and mushroom meal - Björn Þrándur Björnsson, University of Gothenburg 13:50 -14:05 Green organic waste - Ásbjörn Jónsson, Matís 14:05 -14:20 Production of invertebrates - Jón S. Ólafsson, Veiðimálastofnun 14:20 -14:35 Microorganisms - Arnþór Ævarsson, Prokazyme / Jakob Kristjánsson, Prokazyme 14:35 -14:50 Mushrooms - Georg Ottósson, Flúðasveppir 14:50 -15:10 Coffee 15:10 -15:25 Repja - Jón Bernódusson, Icelandic Maritime Administration / Ólafur Eggertsson, Þorvaldseyri 15:25 -15:40 Many small things make one big thing: are floating algae the energy ball of the century? - Erla Björk Örnólfsdóttir, Vör Marine Research Center 15:40 -15:55 Other possibilities - Ólafur I. Sigurgeirsson, Hólar University 15:55 -16:10 Value of raw materials - Jón Árnason, Matís 16:10 -16:50 Discussion / panel - Rannveig Björnsdóttir (Matís) moderates. Representatives of feed producers, Björn Þrándur Björnsson (University of Gothenburg), Alfred Jochumsen (DTU-Akva), Sveinbjörn Oddsson (Icelandic Matorka), Björn Björnsson (Hafró), Helgi Thorarensen (University of Hólar). 16:50 -17:00 Summary and conclusion of the meeting
Moderator: Ragnheiður Þórarinsdóttir, Íslensk Matorka
The conference is open to everyone and admission is free.
Matís is now starting a series of courses on professional work methods in small-scale food production. In recent years, Matís has worked to strengthen innovation in small-scale food production by setting up food factories in Hornafjörður and Flúðir and with the project Matvælamiðstöð Austurlands.
The food factory offers licensed facilities for food production with entrepreneurial support, teaching and advice from Matís experts. In this way, it has been possible to significantly increase the production of food by individuals and smaller companies, often from local ingredients.
The following courses will be held in the spring of 2011:
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 will be both theoretical and practical.
The price of a course is ISK 15,000.
Registration and further information can be obtained from: Port: Vigfús Ásbjörnsson s. 858-5136, vigfus@matis.is Flúðir: Vilberg Tryggvason s. 858-5133, vilberg@matis.is Egilsstaðir / Hallormsstaður / Vopnafjörður: Þórarinn E. Sveinsson s. 858-5060, thorarinn@matis.is
Vocational training funds reimburse the cost of holding courses for individuals and companies up to 75%. See further information on vocational training funds and allocation rules at: www.starfsafl.is, www.landsmennt.is, www.starfsmennt.is
Matís plays a leading role in a new and extensive multinational project that the European Union has decided to support for three years, AMYLOMICS. The first meeting of the project was held on Monday 28 March at Matís' headquarters in Reykjavík.
The amount of the grant is a total of ISK 390 million, of which ISK 72 million will go to Matís and a total of ISK 58 million to two other Icelandic companies. In addition, master's and doctoral students will work on projects related to Amylomics.
The AMYLOMICS project will utilize the diverse ecosystems of geothermal areas in Iceland to develop heat-resistant enzymes for use in the starch and sugar industries. Heat and acid resistance are essential properties in such industrial processes, but can be found in the enzymes of organisms in thermal areas.
Among the participants in AMYLOMICS is a French company Rocket Frères, which is one of the largest in Europe in the production of starch and derivatives, with an annual turnover of about 7 billion euros. Roquette Frères will be able to use enzymes that will be developed in the project to improve processes and innovate in its production. Some of the enzymes will be marketed by the start-up company Prokazyme for use in a variety of sugar industries.
Dr. Guðmundur Óli Hreggviðsson, subject manager at Matís, will be project manager. Two other Icelandic companies, directly involved in the project, Roche Nimblegen and Prokazyme.
The project and the EU's support for it are good news for the Icelandic scientific community and recognition for Matís. EU research grants are highly sought after and highly competitive. With this, Matís becomes even more established in international scientific co-operation, and of course it is a special gift for Icelanders to now receive substantial funds into society from abroad during these times of recession and austerity.
On 25 March, a lecture was given on the EcoFishMan project, which deals with a new approach to fisheries management in the EU. Dr. Sveinn Margeirsson, CEO of Matís, delivered the speech. The meeting was part of a series of meetings of the Institute of International Affairs at the University of Iceland - Europe: Conversations with scholars.
The European Union expects the EcoFishMan project to develop a new methodology that will be useful in changing and reforming its fisheries management system. Emphasis is placed on co-operation with fishermen, fishing and processing and on the utilization of information from electronic catch diaries. The aim of the project is to promote environmentally friendly, sustainable and economic management with a special emphasis on traceability and to minimize discards.
The project is interdisciplinary and uses information on ecological, social, economic and administrative aspects. The EcoFishMan project involves a total of 13 institutions, companies and universities in eight European countries, including the University of Iceland and the University of Tromsø in Norway. The project is expected to cost 3.7 million euros over three years and the EU's grant is 3.0 million euros.
Dr. Anna Kristín Daníelsdóttir, division manager at Matís, is the project manager and dr. Sveinn Margeirsson, CEO of Matís, is with her on the project's scientific committee.
March 25. 2011, from 12 pm-13pm. Lögberg, room 101.
EcoFishMan: A new approach to fishery management in the EU
Dr. Sveinn Margeirsson, director of Matís
The aim of the EcoFishMan project is to develop and contribute to the implementation of a new integrated fisheries management system in Europe based on increased stakeholder involvement: An ecosystem-based sustainable management system under a precautionary framework that will define maximum acceptable negative impact, target elimination of discards and maintain economic and social viability.
EcoFishMan is an interdisciplinary project which uses information based on ecological, sociological, economic and management factors. Thirteen institutions, companies and universities from eight different countries participate in the project, among which are the University of Tromsø and the University of Iceland. The allocated budget is 3.7 million euros over three years of which the EU allocates 3.0 million euros.
Sensory evaluation is a systematic evaluation of the smell, taste, appearance and texture of food. In sensory evaluation, the human senses, i.e. visual, olfactory, taste, hearing and touch senses used to assess food quality.
Sensory evaluation in the Icelandic food industry has been conducted in an organized manner; especially as a factor in quality control. The fishing industry, meat processing and the dairy industry have made the most of these methods. Sensory evaluation in the Icelandic fishing industry has a rich tradition. Previously, all fish was evaluated for freshness and priced accordingly.
Sensory evaluation is a systematic evaluation of the smell, taste, appearance and texture of food.
In sensory evaluation, the human senses, i.e. visual, olfactory, taste, hearing and touch senses used to assess food quality. Sensory evaluation in the Icelandic food industry has been conducted in an organized manner; especially as a factor in quality control. The fishing industry, meat processing and the dairy industry have made the most of these methods. Sensory evaluation in the Icelandic fishing industry has a rich tradition. Previously, all fish was evaluated for freshness and priced accordingly.
An essential element of quality control The need for organized sensory evaluation of raw materials in the purchase of raw materials and production and evaluation of products is growing both due to the demands of buyers from abroad and no less because food companies are adopting quality management. Systematic methods of sensory evaluation and recording of sensory evaluation results on raw materials, production and products are an essential part of quality control.
Milk and dairy products are a sensitive product and the use of sensory evaluation in quality control has a rich tradition. All meat in slaughterhouses is evaluated in quality categories according to construction type, meat filling and fat. For each type of meat, there are special rules for quality assessment. This assessment is first and foremost a visual and contact assessment of the meat assessor, even though he has a device such as a fat meter to rely on.
An important part of Matís' operations Sensory evaluation is an important part of Matís' operations and is also mainly used in quality control and product development at Icelandic food companies. For many years, Matís has assisted companies in developing sensory evaluation, provided advice in sensory evaluation and carried out shelf life research in cases where sensory evaluation is a very important factor.
Sensory evaluation has been used in various research projects, both domestic and foreign. Matís' staff has provided theoretical and practical instruction in sensory assessment at the Department of Food Science at the University of Iceland and at the fisheries department of the University of Akureyri's resources department. Matís' staff has also taught sensory assessment at the United Nations Fisheries Academy since 1998. Matís has also held various sensory assessment courses for employees of fish processing companies and other food companies.
Perfect facilities at Matís Matís has very perfect sensory assessment facilities, with a special sensory evaluation room with separate booths, perfect lighting and ventilation. There are also good facilities for handling food and preparing samples and this is very useful for seminars and teaching.
Development of new methods In recent years, work has been done on the development of new sensory evaluation methods, especially for sensory evaluation of whole fish. The method that fish researchers in Europe agree will be most suitable for fresh fish food is the so-called QIM quality factor method. This method is very suitable for teaching and training and coordination of assessments and it should be noted that in 2003 all fish market staff in this country were trained in this method.
Matís is a partner in QIM-EUROFISH, which works to harmonize sensory assessment methods for fish. Finally, Matís also participates in the European Sensory Network, which is a collaborative platform for universities, institutions and companies in Europe in the field of sensory assessment.
As usual, the Agricultural Research Council was very well attended, as it is one of the main forums for agriculture to exchange views and learn about everything possible in the field.
The congress is a collaborative project of 9 institutions and companies related to agriculture in one way or another and Matís is one of them and is involved in costs as well as the preparation and organization of the congress.
This time the eruption in Eyjafjallajökull was in focus, but in a seminar about it, the impact on society, farming, wildlife and vegetation will be discussed. There was an extensive program on horse breeding and horsemanship and we looked to the future regarding forestry in this country. Traditional seminars on animal husbandry, agriculture, product utilization, facilities and monitoring were in place. Aquatic life and fish farming were described in a broad context.
Lectures by Matís employees:
Is your horse intelligent? Genetic analysis and breeding of domestic animals Alexandra M. Klonowski, Anna Kristín Daníelsdóttir, Kristinn Ólafsson, Ragnar Jóhannsson, Sigurlaug Skírnisdóttir and Steinunn Magnúsdóttir, Matís ohf.
Can the fisheries model work in agriculture? Jónas R. Viðarsson and Valur N. Gunnlaugsson, Matís ohf.
Weaknesses in food and rapid diagnosis of food pathogens Sveinn H. Magnússon, Eyjólfur Reynisson, Árni R. Rúnarsson and Viggó Þór Marteinsson, Matís ohf.
Opportunities for improved utilization among farmers with small food production Guðjón Þorkelsson, Matís ohf.
Quality barley for food production Ólafur Reykdal, Matís ohf., Jónatan Hermannsson and Þórdís Anna Kristjánsdóttir, Agricultural University of Iceland.
Industrial engineering and milk processing in Skagafjörður's lunch box Sigríður Sigurðardóttir, Matís ohf.
Utilization of low heat energy for the cultivation of fish and other organisms Ragnar Jóhannsson, Matís ohf.
Recently, two articles were published in peer-reviewed scientific journals in which Matís' employees are co-authors.
Another deals with the effects of bacterial treatment on the early stages of cod farming (here) and the other on the effects of different bacterial therapies in cod farming on different stages of development of cod juveniles (here).
