Category: News

Course organized by the Nordic Food Research Committee on 26 May 2011.

The course is intended for employees in laboratories, quality managers and all those who purchase chemical analysis services. Reference substances are used in all types of chemical analyzes and the methodology for their use is the same regardless of the subject at each time.

Advisor: Lars Jorhem, National Food Administration, Uppsala, Sweden. He will travel all over the Nordic countries and hold the course. In Iceland, the course will be held in English.

Place and date:    Thursday 26 May 2011 at the Iceland Innovation Center (eastern house)
Timing:                    10:00 - 16:00 (registration from 09.30)

The course will cover the following topics:

• Reference Materials (RMs) versus Certified Reference Materials (CRMs): What is the difference?
• ISO Guides and CRMs, EU legislation, CODEX requirements
• Interlaboratory studies: Differences and similarities between certification, validation and proficiency testing
• How are CRMs made?
• Recovery and bias: Relation to CRMs
• Selection, use and misuse of CRMs
• Estimation of bias using NMKL Procedure No. 9 (2007)
• A short introduction to measurement uncertainty
• Where to find CRMs and PT programs?

Registration is done through the Nordic Food Research Committee and requested to be sent to the e-mail address: nmkl@vetinst.no for Tuesday, May 10th. The course costs 2000 NOK and the amount is paid directly to the Nordic Food Research Commission. Included in course fee: Lunch, coffee and course materials.

Contact person for the course in Iceland is Guðjón Atli Auðunsson, e-mail: gudjonatli@nmi.is

Algae are an important part of the diet of many in Asian countries. Their use in cooking, however, has not gained a foothold in the West except to a small extent.

Educational meeting of the association Food-history-culture in collaboration with Nýpuhyrna, Ólafsdalsfélagið and ReykjavíkurAkademíun

New Nordic cuisine - rediscovery of algae
On Thursday 28 April, Ole G. Mouritsen, Professor at the University of Southern Denmark, will give an open lecture on the use of algae in cooking.

Algae are an important part of the diet of many in Asian countries. Their use in cooking, however, has not gained a foothold in the West except to a small extent.

Algae can be excellent foods, tasty, full of important minerals, trace elements, vitamins, proteins, iodine and healthy polyunsaturated fatty acids. In addition, algae contain plenty of fiber and, as a result, are low in calories. Algae will no doubt be a bigger part of our diet in the future. Equally important is that these "sea vegetables" can help us rejuvenate and balance our diet to counteract the increase in lifestyle-related diseases, especially cardiovascular disease, cancer, obesity and mental illness.

Ole G. Mouritsen is the author of books on culinary art and the science behind it. His research is related to a broad field of basic sciences and their application in biotechnology and biomedicine. He is a respected member of the Danish scientific community and has received numerous prestigious awards for his work.

The lecture will be in the hall of the Nordic House, basement, Thursday 28 April 2011 at 19:30.

Admission is free and open to everyone.

The lecture will be given in English.

More on www.matarsetur.is and www.nordichouse.is

The fisheries exhibition takes place 3-5. next May. A number of Icelandic companies will be at the exhibition, including DIS, Maritech, 3X, HB-Grandi, Marel, Promens and Matís, to name a few.

The exhibition is the largest of its kind in the world and this venue is important for many Icelandic companies to expand and increase co-operation.

Matís will be in a common booth with Íslandsstofa and is booth no. 839 in Hall 6.

Matís employees who will be in Brussels these days are Sveinn Margeirsson, CEO of Matís, Hörður G. Kristinsson, Matís' research director, Sigurjón Arason, Matís's chief engineer and Steinar B. Aðalbjörnsson, marketing director of Matís.

The use of domestic cereals for human consumption has increased significantly in recent years. This development calls for a stable quality of the grain and both buyers and sellers have descriptions of quality requirements to support it.

At Matís and the Agricultural University of Iceland, projects have been carried out to facilitate the utilization of domestic grain for human consumption, and the Agricultural Productivity Fund has supported these projects. Quality requirements have been compiled for food barley and barley for brewing. They describe the minimum requirements for barley development, drying, purification, chemical content and microorganisms. The quality requirements are intended to be a benchmark in trade in barley for food production. Different requirements are set for food barley and barley for brewing.

The quality requirements as a whole can be found here (pdf file).

The Association of Icelandic Biotechnology Companies and the Confederation of Icelandic Industries hold a seminar on genetic engineering, usability and opportunities for job creation.

Grand Hotel Reykjavík April 27 at 9.00 - 12.00

The meeting is open and admission is free. Registration on www.si.is

Agenda:
The beginnings of genetic engineering - Guðmundur Eggertsson, University of Iceland
Past, present and future plant breeding Áslaug Helgadóttir, Agricultural University of Iceland
Genetic engineering in food production - Helga M. Pálsdóttir, Matvælastofnun
Genetic engineering in pharmaceutical production - Einar Mäntylä, ORF Biotechnology
Genetic engineering as a research tool - Ólafur S. Andrésson, University of Iceland
Genetic engineering and the environment - Arnar Pálsson, University of Iceland

Panel

Moderator: Þorsteinn G. Gunnarsson, KOM public relations

A conference on domestic raw materials for use in aquaculture recently concluded. Many remarkable things were said at this conference, and we Icelanders have a great opportunity to greatly increase aquaculture by emphasizing the use of local raw materials for feed production. The lectures are now available at www.matis.is.

Aquaculture has been growing in Iceland and there is a foreseeable large increase in the coming months, both for current producers and new companies that are gaining a foothold in this field. There are also some large innovation projects in progress where opportunities for new brands and new production methods are considered.

Feed is the largest operating cost item in aquaculture or generally around 50-70% and a large proportion of raw materials in feed are imported. In order to make aquaculture sustainable, it is important to strengthen domestic production of feed raw materials and thus strengthen the foundations for the operation of fish farms and related industries. Matís ohf. has in collaboration with the company Íslensk matorka ehf. compiled information on the possibility of utilizing domestic raw materials for aquaculture feed that come from agriculture and fisheries and are poorly utilized or even landfilled. In addition, the aim is to strengthen interdisciplinary collaboration between industries and research institutes, which can lead to a large increase in aquaculture with an emphasis on the use of local raw materials for feed production. At the same time, value creation in agriculture will increase with improved utilization of arable land and job creation in the country's rural areas. Emphasis is placed on analyzing the nutrient content of various by-products that occur in agriculture and fisheries and the possibility of utilizing them for feed production for aquaculture. The possibility of cultivating raw materials specifically for animal feed and thus utilizing land and labor for rural areas in Iceland is also being considered. It is considered that the raw materials are generally used for aquaculture and the summary is not limited to individual species.

Click on the title of the lecture to view
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 Invertebrate production - Jón S. Ólafsson, Directorate of Fisheries
14:20 -14:35 Microorganisms - Arnþór Ævarsson, Prokatin / Jakob Kristjánsson, Prokazyme
14:35 -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 options - 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

For further information Jón Árnason at Matís.

Just now, a meeting about the biotechnology industry ended, and the meeting took place at Matís' premises at Vínlandsleið 12 in Reykjavík. In total, the meeting was well attended by another hundred people and important things were said about everything related to this profitable but challenging industry.

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 biotechnology industry and many of Matís' projects are carried out in collaboration with companies there.

Now seemed to us a good time to present the state of affairs, vision and results of recent years. The meeting included presentations from companies as well as presentations from Matís and the University of Iceland.

Following the meeting, guests were invited to inspect the premises at Vínlandsleið 14, where several companies, which work closely with Matís, have established themselves and there was a formal opening of that part of the building.

Below you can see what the agenda of the meeting looked like and if you click on the name of most of the lectures, a pdf file will open with the lecture.

Agenda
08:30 Sentence - Orri Hauksson, Association of Industries
08:40   Is the biotechnology industry the growth spurt of Icelanders? – Hörður G. Kristinsson, Matís
08:45   Enzymes and energy from thermal microorganisms – Jakob Kristjánsson, Prokazyme
09:00   Energy and chemical synthesis with the help of thermophilic microorganisms – Guðmundur Óli Hreggviðsson, Matís
09:10 Why do fish not get foot ulcers? - Guðmundur Guðmundsson, Kerecis
09:25   Enzymes from cod in natural products, cosmetics and medicines – Bjarki Stefánsson, Enzyme technology
09:40 Molecular culture and its products - Júlíus B. Kristinsson, ORF Genetics
09:55   The chemical wealth of Icelandic nature – Sesselja Ómarsdóttir, Pharmacology, University of Iceland
10:10   Chitosan - Innovation and growth potential for the future – Einar Matthíasson, Primex
10:20   Adventure marketing: wool, fish and supplements – Þráinn Þorvaldsson, Saga Medica
10:35 Discussion
10:45 Closing of the meeting and formal opening of Vínlandsleið 14 - Friðrik Friðriksson, Chairman of the Board of Matís

The meeting was chaired by Hörður G. Kristinsson, Matís' research director and the director of the Biotechnology and Biochemistry Division.
Þórir Bergsson, Matís' master chef, offered the guests a delicious breakfast.

An advertisement for the meeting can be found here.

Breakfast meeting at Matís Thurs. April 14 at 08:30 on biotechnology and related industries and our future prospects in this profitable industry.

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 biotechnology industry and many of Matís' projects are carried out in collaboration with companies there.

Now is a good time to present the state of affairs, vision and results of recent years. The meeting will feature presentations from 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 the premises at Vínlandsleið 14, where several companies, which are in close collaboration with Matís, have established themselves and there will be a formal opening of that part of the building on this day.

Agenda
08:30 Sentence - Orri Hauksson, Confederation of Icelandic Industries
08:40 Is the biotechnology industry the growth spurt of Icelanders? - Hörður G. Kristinsson, Matís
08:45 Enzymes and energy from thermal microbes - Jakob Kristjánsson, Prokazyme
09:00 Energy and chemistry with the help of thermophilic microorganisms - Guðmundur Óli Hreggviðsson, Matís
09:10 Why do fish not get foot ulcers? - Guðmundur Guðmundsson, Kerecis
09:25 Enzymes from cod in natural products, cosmetics and medicines - Bjarki Stefánsson, Enzyme technology
09:40 Molecular breeding and its products - Júlíus B. Kristinsson, ORF Genetics
09:55 The chemical wealth of Icelandic nature - Sesselja Ómarsdóttir, Pharmacology, University of Iceland
10:10 Chitosan - Innovation and growth potential for the future - Einar Matthíasson, Primex
10:20 Adventure marketing: wool, fish and food supplements - Þráinn Þorvaldsson, Saga Medica
10:35 Discussion
10:45 Closing of the meeting and formal opening of Vínlandsleiðir 14 - Friðrik Friðriksson, Chairman of the Board of Matís

Moderator: Hörður G. Kristinsson, Matís' research director.

Þórir Bergsson, Matís' master chef, offers meeting guests a great breakfast at 08:15.

The meeting is open to everyone, but please let us know if you can attend by sending us a line liftaeknifundur@matis.is

An advertisement for the meeting can be found here.

In the next few days, the National Association of Small Boat Owners and Matís will hold courses on improved catch management. Matís' experts will give lectures and present the latest science in the handling of catch, how to handle it so that the highest price is obtained from its sale and consumers are satisfied with the quality.

The catch of small boats is the freshest raw material available, but to ensure even better that the fish processing industry and consumers get the best possible fish, it is important that small boat fishermen know well which factors have the greatest effect on quality.

The catch of small boats weighs heavily in the total catch volume and catch value of the population. Boats in this fishing category, for example, caught over 75 thousand tonnes in the quota year 2009/10 to the value of ISK 19.1 billion, and it is estimated that this catch has returned around ISK 38 billion to the economy in export value.

Due to the fact that the fishing pattern and facilities on board small boats are different from those of larger boats, the main emphases regarding catch management are specific to the small boat fleet. For this reason, Matís and the National Association of Small Boat Owners will run courses around the country where various basic aspects of catch management will be taught. The courses will be in the following places:

• Reykjavik on Wednesday 13 April at 20:00 at Vínlandsleið 12 (Matís) 
• Siglufjörður on Thursday 14 April at 17:00 in Allan
• Hellissandur on Thursday 14 April at 20:00 at Hotel Hellissandur (photo)
• Bolungarvík on Tuesday 19 April at 20:00 in Félagsheimilið
• Djúpivogur on Wednesday 20 April at 20:00 in Hótel Framtíð
•  Other courses advertised later 

The courses are open to everyone and participation is free.

On the site, www.alltummat.is/fiskur/smabatar, various information on catch management that has a special purpose for small boat fishermen will be published, as well as a list of those who have attended the courses.

• List of participants
• Importance of good handling of fish (booklet)
• Importance of good handling of fish (single leaflet)
• Proper catch handling (single leaf)
• Comparison of refrigerants (single sheet)

For further information Jónas R. Viðarsson at Matís.

Improved Matís report on redesigned foam boxes and comparison of temperature control in air and sea transport of fresh fish products

Matís Report 29-10, Effect of improved design of wholesale EPS fish boxes on thermal insulation and storage life of cod loins - simulation of air and sea transport has been reissued with some tweaks. This is mainly due to the fact that it was not considered clear enough in the report that the environmental temperature curve, which was to simulate sea transport, was in fact based on roughly the best possible conditions in the sea transport chains of fresh fish products from Iceland. Temperature measurements in the cooling projects The simulation of cooling processes and Chill on have shown that domestic transport is often accompanied by an undesirable temperature load for several hours. whether it is air or sea transport chains. This heat load was taken into account in the case of the airline chain and not the maritime transport chain, and this is stated in a new version of the report. A typical air transport chain in the report is based on transport from the North, but it is clear that not as much heat load is expected in pre-transport from areas closer to Keflavík Airport.

Most emphasis was on the length of shelf life in the previous edition of the report, but for buyers of high-quality products, it is also very important that the time that the product still retains its freshness period after delivery is as long as possible. In this respect, air transport has the advantage over sea transport, provided that the new foam boxes are used.

Finally, it should be noted that Matís has a project in the pipeline that has the main goal of improving the temperature control in the air transport of fresh seafood, ensuring better shelf life of the products and at the same time maximizing their quality and value. Fresh products transported by air are the most expensive fresh fish products, which enter the high-quality market, so it can be said that very precise temperature control is most important in the air transport processes of fresh fish products.

For further information, please contact Björn Margeirsson, mechanical engineer and doctoral student at the University of Iceland and Matís, bjornm@matis.is.