Nordic Salmon workshop will be held on October 19 at the town hall in Ölfus. The meeting is held in collaboration with Ölfus Cluster in Þorlákshöfn.
This workshop aim is to connect and support a broad range of stakeholders working in the salmon farming industry in the Nordic region, with the focus of exploring options and feasibility for secondary processing. This group includes salmon farms, sales and marketing, technical designers, processing equipment developers, research groups and transport/freight companies.
The objective of the project is to establish a network of specialists to analyze if secondary processing of salmon is a feasible option in the Nordic. The group will then evaluate the viable production scale and list necessary tasks and suggestions to achieve the overall objective.
The original idea behind this project is to use knowledge transfer from the Icelandic fresh cod industry success to the Nordic salmon industry to facilitate valorisation and create jobs in the Nordic countries. By using the future “smart” secondary processing factories and make ready-to-eat production economically feasible, provide added value to the Nordic salmon industry. Filleted salmon and portions will reduce export cost and allows local utilisation and processing of side products that are currently exported, such as cut-offs, bones and heads, as well as reducing the carbon footprint.
08:30 Opening the workshop: Short introduction to the SWOT analysis, Sæmundur Elíasson 08:45Address, Elliði Vignisson, mayor of Ölfus municipality 09:00-10:30 Session 1: Competitiveness in secondary processing in the Nordics
Halldor Thorkelson, Marel
Frank Yri, Seaborn/Iceborn
Per Alfred Holte, Maritech
10:30 – 11:00 Coffee
11:00 – 12:30 Session 2: Marketing and environmental footprint
Ingólfur Friðriksson, EEA affair, Ministry of foreign affairs
Sigurður Pétursson, Nova Food
"Consumer decision making and carbon footprint"
Audun Iversen, Nofima
Jón Hafbo Atlason, Hiddenfjord
12:30 – 13:30 Lunch
13:30 - 14:45 Session 3: Side streams production
Matti Isohätälä, Hätälä
Dennis Lohman, BAADER
14:45 Coffee break
15:15 – 16:00 Discussions and Round up
16:00 Closing
17:00 Refreshments at Lax-inn Mýrargatu 26, 101 Reykjavík
The key to developing a good product in the spirit of sustainability is to use the power of sensory science to bridge the gap between science, industry and consumers. The title of the conference is "From idea to consumption" and at the conference we will examine the process from idea to market, with an emphasis on sustainability, the challenges that such a process often entails and the important role that sensory evaluation plays in the development of quality and sustainable food and beverage product.
Professionals and scientists who work on sensory assessment, quality issues and consumer issues in the field of food and other consumer products will have the opportunity to meet and compare their books. The conference is also chosen to promote connections and opportunities in the Nordic areas. Sensory evaluation, for example evaluation of quality and consumer issues, is an important link in the work that takes place in companies that produce and sell consumer goods.
The Nordic Sensory Workshop is a Nordic conference that has been held approximately every other year. The conference is attended by experts in the field of sensory evaluation and consumer research in the Nordic countries who also take turns hosting the conference. This year, Denmark (Teknologisk Institut) is in charge of planning with help from Nordic partners in Iceland (Matís), Norway (NOFIMA), RISE (The Swedish Research Institute) and Finland (VTT-Technical Research Center of Finland).
The conference will be held on April 25-26, 2023, Gregersenvej 1, 2630 Taastrup, Denmark.
Registration will open in January 2023, but you can sign up for the reminder list by email to the following address: lesh@teknologisk.dk
More information about the conference can be accessed by clicking here or by sending an inquiry to Kolbrúna Sveinsdóttir at Matís at the email address kolbrun@matis.is.
Ever since the establishment of the Sea Cluster in 2011, Matís has had a good and successful collaboration with the cluster itself and the companies in it. It has been an adventure to participate in and observe how the cluster has flourished and produced new companies, products and valuables for the benefit of the country and the nation.
Among the projects that are being worked on at the moment is consulting with the authorities and companies around the Great Lakes in Canada in terms of the full utilization of the catch available there. The project is carried out in connection with the philosophy of 100%fish. Last week, a group associated with the project came to record promotional material at Matís' laboratories. For the group, dr. Alexandra Leeper, research & development director of Sjávarklasan, who is also a former employee of Matís. Here are some photos from the visit. Matís' staff is particularly proud to participate in the collaboration with Sjávarklasann.
The project Vegetable value chain started at Matís in 2021 with a grant from the Food Fund. The project considered the quality and shelf life of Icelandic vegetables, as well as exploring new opportunities for making use of by-products. The project has now been completed and the results have been published in four reports. Project manager Ólafur Reykdal and expert Eva Margrét Jónudóttir tell us about the project and its significance for stakeholders.
Increased value creation in the business world
The aim of the project was to improve the quality, shelf life and reduce waste in the value chain of Icelandic vegetables in order to promote the vegetable sector in Iceland with new knowledge and increase the quality of production. The main subjects of the project were shelf-life studies, investigations of ways to create value from by-products, and analysis of ways to reduce shrinkage in the value chain. The project exceeded expectations and new practical information is now available. It is interesting to wonder why it was decided to start this project in the beginning?
"It is in line with Matís' role to increase value creation in the business world. Not much has been done for the vegetable sector, so there was reason to improve it," explains Ólafur Reykdal.
Interesting results and far-reaching implications
The project has now been completed and reports have been published on Matís' website. The results are diverse and the project provides increased knowledge that will be useful to business partners.
The results of measuring the chemical content of potatoes may surprise many. It turned out that there were more antioxidants in the potatoes than expected and different amounts of carbohydrates (9-20%) depending on the potato varieties. The lower the percentage of carbohydrates, the fewer the calories in the potatoes. In light of the antioxidants, it can be said that the healthiness of potatoes has been underestimated. The impact of these results did not stop, and the potato farmers in Þórustaðir responded in the following way:
"The project led to potato farmers in Þórustaðir in Eyjafjörður revising the labels on their products, and a special chemical composition was revealed for new potato varieties that the farmers had taken up for cultivation," says Ólafur Reykdal.
Common herbs were also studied. Herbs are extremely healthy, as they are full of vitamins and minerals and are used to flavor food. "The project demonstrated the high antioxidant activity of herbs and the importance of storing them in the right conditions. A leaflet was prepared which has been distributed," explains Ólafur Reykdal. You can access the leaflet here at the bottom of the news.
Image from a single sheet
"We compared vegetables wrapped in plastic and unwrapped vegetables for up to 12 weeks. There was a decisive difference between the lightness of packaged and unpackaged vegetables, this was especially noticeable for carrots. The quality of beets in plastic film was maintained for at least 12 weeks and they did not lose weight," explains Ólafur. A leaflet was prepared with the results, which those interested can access here at the bottom of the news.
The pictures show packaged and unpackaged carrots after 10 weeks in a shelf life experiment.
"Packaged broccoli received good quality ratings for seven weeks, but unpackaged broccoli lasted much less. For more types of vegetables, refer to reports."
Here you can see Ólaf Reykdal and Eva Margréti Jónudóttir presenting the results of the project during Innovation Week 2022.
"Various checks were made on the vegetable supply chain. Temperatures were measured with thermometers during transport of vegetables around the country. Weak links were revealed especially in distribution centers and shops in rural areas. The relevant parties were notified and hopefully they have worked on fixes. "Suggestions were put forward on how to reduce the deterioration of vegetables in the value chain," says Ólafur Reykdal.
The results of the potato measurements were surprising
"Surprisingly, more antioxidants were measured in potatoes than in various brightly colored vegetables. It was interesting how high a percentage of minerals could be found in vegetable by-products. For example, there is relatively more minerals in dry matter from side products (leaves) than in common vegetables. This indicates that more minerals can be found in side products than in common vegetables, and thus exciting possibilities for the processing of that raw material.
Another thing that caught my eye was how common it is for horses to be partially fed on horticultural by-products without any apparent harm. Someone could claim that by using various by-products in feed, there could be a toxic effect, but according to our sources, this does not seem to be the case based on the amount of by-products that are used in feed in this country.
It was also a real surprise how much perfectly good vegetables are wasted because the market can't accept them all when they're at their freshest. Although we always want to try to reduce plastic use as much as possible, at the same time we want to reduce food waste by increasing shelf life. As the results of this project indicate, the shelf life of vegetables can be significantly increased by packaging, and therefore it can be said that packaging in this case truly prevented wastage. It will probably be possible to reduce the use of plastic with new packaging materials," says Eva Margrét.
New opportunities following a successful project
The project has resulted in two exciting projects. On the one hand, a project about the challenges of packing vegetables, and on the other hand, a project that deals with the value of horticulture by-products. Both projects have received funding from the Swedish Food Fund.
The project on the challenges of packaging vegetables started in 2022. "It is hoped that the results of this project will help in the selection of packaging materials and packaging methods," explains Ólafur
The foundation has been laid for new research on the by-products of horticulture aimed at the production of valuable products, a grant has been received from the Food Fund and it is estimated that the project will start in 2022. when defoliating tomato and cucumber plants, leaves of outdoor vegetables such as cauliflower, broccoli, turnips, carrots, leaves and stems from floriculture. In addition, the basis for improved utilization of second-class products and excess amounts of carrots will be examined. Biomaterials and bioactive substances will be isolated from each biomass and the amount, bioactivity properties and processing properties will be studied with the aim of using them as ingredients in new products," explains Eva Margrét.
Special thanks to partners in the project: Gardeners' Sales Association, the gardeners' section of the Farmers' Association, the Agricultural Advisory Center, the Samkaup retail chain and numerous gardeners.
Below you can find the four reports:
Report 1: Improved quality, shelf life and less waste in the value chain of Icelandic vegetables, click here
Report 2: By-products of vegetable production, click here
Report 3: Analysis of Atrophy in Vegetable Value Chain, click here
Report 4: Shelf life and deterioration in the vegetable value chain, click here
Single leaf Herbs- Healthy but delicate, can be found here
The single leaf packaging of carrots preserves quality and prevents water loss, it can be found here
Projects on vegetables are carried out in various areas at Matís, but fall under the service category Vegetables and grains.If you are interested in learning more about research and innovation in that service category, you can access information by clicking here:https://matis.is/thjonustuflokkar/graenmeti-og-korn/
Vestmannaeyja Knowledge Center (ÞSV) and Matís ohf. wish to hire a project manager for a 100% job, about a 50% job at each company. The office is in the creative environment of ÞSV and partners at Ægisgatu 2 in Vestmannaeyju.
The main part of the work at ÞSV, in collaboration with its manager, consists of carrying out regional projects on behalf of the Association of Southern Municipalities (SASS) according to a special agreement. Including providing advice in the field of employment and culture and overseeing grants for more interesting projects in the field of regional development in the South.
The work at Matís is related to procurement, planning and participation in national and international research and innovation projects in the field of sustainable food production. It is also expected that the establishment in Vestmannaeyjar has a good relationship with food producers in the South and serves the companies, among other things, with grant applications and in connection with other Matís experts.
Area of work:
Cooperation with companies, individuals and municipalities on regional development and innovation in the South
Business and operational consulting
Project procurement and assistance with project financing, such as by preparing grant applications
Project management
Qualification requirements:
Education that is useful in work
Good interpersonal skills
Good oral and written communication skills
Initiative, independence and ambition
All genders are encouraged to apply. Applications must be accompanied by a detailed CV as well as the phone number or email address of the recommender.
More information about the job is provided by: Hörður Baldvinsson, co. ÞSV hbald@setur.is simi 841 7710 and Jónas R. Viðarsson, division manager at Matís jonas@matis.is 422 5107.
The application deadline is until September 20 please send an application to hbald@setur.is
Take part in the EIT Food North-West event which will be held on 3-5 next october The focus is on knowledge sharing and networking. The event is for the food industry, technology partners and product manufacturers.
Why attend?
To gain knowledge of the UK food industry.
To connect with industry experts who have important relationships with technology centers and the market.
To hear from people in the UK and Iceland who work in the food industry and have grown successfully.
The event will take place on the 3rd-5th. October:
Monday, October 3
What do buyers and retailers want? The UK retail market. Matís, Reykjavík
Tuesday, October 4
Iceland's blue economy and 100% fish Iceland Ocean Cluster, Reykjavík
Wednesday, October 5
Introduction to controlled environment in agricultural production Orchids, Selfoss
Come and join us!You can find the program of Matís and EIT Food for Monday, October 3 here:
09:00
Opening, Oddur M. Gunnarsson CEO of Matís
The consumer, demand and the UK market
Networking and sharing – speed networking – session I
The mission of Mackies, the global small producer – ice cream straight from the farm
12:15
Lunch break – networking and sharing
13:15
Micro mission; Food Innovation Wales, Scottish Rural Agricultural College, National Manufacturing Institute and Strathclyde
The opportunities; presentation of EIT Food/EEN
Networking and sharing – speed networking – Session II
16:30
Summary and end of program
Participation is free, but registration is required by clicking the registration button below:
Next Monday, September 12, Pauline Bergsten will defend her doctoral thesis in biology. The project is called: Exploration of the Microbial Communities within the Basaltic Subsurface of the Volcanic Island Surtsey in Iceland
The doctoral defense takes place in The Aula of the HÍ main building and starts at 10:00.
Opponents: Dr. Steffen L. Jörgensen, associate professor at the University of Bergen, Norway Dr. Odd Þ. Vilhelmsson, professor at the University of Akureyri.
Advisor Dr. Viggó Þór Marteinsson, Professor at the Faculty of Food Science and Nutrition , University of Iceland and Research Group Leader at Matís
Doctoral committee: Dr. Pauline Vannier, project manager at Matís Dr. Snædís H. Björnsdóttir, associate professor at the Faculty of Life and Environmental Sciences of the University of Iceland
Chair of Ceremony: Dr. Snæbjörn Pálsson, Professor and Head of the Faculty of Life and Environmental Sciences, University of Iceland
Abstract Surtsey is a volcanic island located on the south-east offshore extension of the Icelandic rift zone. It was formed during successive eruptions from the seafloor in 1963-1967 and has been officially protected and studied ever since. It represents an exceptional natural setting for studying colonization and succession of life on land. Also for subsurface microbial communities associated with newly formed basaltic tuff deposits in a seawater-hydrothermal system that is still active and at temperatures approaching the presumed thermal limit for functional life. During an international drilling operation at Surtsey in 2017, drill core samples at successive depths as well as associated hot fluids and surface fumes from fumaroles were collected for microbial investigations. This thesis presents the first and most comprehensive research of the Surtsey subsurface biosphere. Multiple approaches were combined on the rare and unique samples to increase the knowledge of microbial communities inhabiting the oceanic subsurface and of the processes that sustain such life. These included molecular analyses of environmental DNA through 16S rRNA gene amplicon and metagenome sequencing, isolation and characterization of bacterial strains and microscopic investigations. Based on the DNA concentration, the microbial cell numbers present in the drill cores were estimated to range from about 5×104 to 1×106 cells per gram of sample. The Surtsey subsurface is therefore a low biomass environment, making the samples extremely sensitive to external contamination. It is nevertheless a diverse habitat that hosts bacterial and archaeal clades, including extremophiles, that have been previously detected in other terrestrial and marine environments. Yet, many clades belonged to unknown lineages. Predictive functional analyses based on taxonomic identifications revealed that the Surtsey subsurface biosphere is composed of heterotrophic microorganisms as well as chemoautotrophs involved in the sulfur, nitrogen, and methane cycles. However, these results could not be strengthened by the functional metagenomic investigations as they were inconclusive. Numerous enrichment cultures were initiated using different conditions and media and resulted in nearly 200 isolated bacterial strains, which included several novel species. One novel thermophilic bacterial species, Rhodothermus bifroesti, was fully characterized and its genome was sequenced and compared with those of the two other described Rhodothermus species. Comparative analyses revealed that 2.15% of the amplicon sequence variants from the 16S rRNA gene amplicon sequence datasets were represented by cultivated strains using standard methods. Finally, putative microbial structures adhering to the basaltic tuff were discovered inside the numerous interconnected vesicles found in the basaltic glass. All of the findings point to an active microbial colonization of the Surtsey deposits within 50 years after the eruptions ended, with possible sources of colonization coming from the surrounding ecosystems via microbial dissemination and possible adaptations. The thesis establishes a foundation for future research on the microbial communities that inhabit the Surtsey subsurface and their temporal succession in the face of a cooling and changing hydrothermal environment.
The Farmers' Association of Iceland visited us in Matís last September 7. Gunnar Þorgeirsson, chairman, Vigdís Häsler, managing director, and Guðrún Birna Brynjarsdóttir, expert, examined the progress in the tissue culture of seed potatoes that Matís is carrying out for the Farmers Association. Other collaborative projects were also reviewed, but they are numerous and the aim is to increase them even further in the future.
Below you can see pictures of tissue cultured potatoes grown by Matís.
Matís thanks the Farmers' Association of Iceland for coming and looks forward to continued good cooperation.
The development of more environmentally friendly packaging, grass proteins, by-products of gardening and foods made from macroalgae, together with species analysis of salted fish, are among Matís' new projects in collaboration with companies and institutions.
The last few weeks proved successful for Matís's Icelandic food producers and partners, but thirteen projects that Matís works on received funding from the Food Fund when the fund announced its third allocation. Earlier this summer, eight other funds had announced that ten collaborative projects in which Matís is involved had secured funding. This excellent result clearly shows the strength and importance of the cooperation that Matís has with companies, institutions and entrepreneurs of all sizes and types, both within the country and abroad.
Matís' goal is to support research and innovation in the food and biotechnology industry, and the company's staff is proud to have the opportunity to work with forward-looking companies, institutions and entrepreneurs in shaping the future. The following is a brief overview of 23 new Matís collaboration projects that received positive responses about grant money in recent weeks. The picture below shows that Matís' partners in the projects are spread all over the country.
Icelandic Food Innovation Fund (is. Matvælasjóður)
Value from horticultural by-products is a joint project of the Farmers' Association, Orkídeu and Matís, where they are looking for ways to create increased value from the by-products of gardening, such as leaves that fall during defoliation in horticulture, plants that are in danger of yielding, any kind of cuttings such as rose petals, outermost leaves of cabbage , carrot grass and potato grass. Various valuable substances can be found in these side products, but now they are mostly composted or landfilled with the associated costs. Soon it will be prohibited to dispose of organic waste to the extent that it is done today due to negative environmental effects. It is therefore important to find a way to increase the value of this raw material and reduce waste.
LuLam Wrap (Lupine food wrap) is a joint project of Efnasmiðjunn, Sedna-Biopack, Sälufélag garðyrkjummanna and Matís. The goal of the project is to develop environmentally friendly, degradable packaging from Icelandic alaska and kelp, and test it for food use.
Flavorings made from seafood is a joint project of North Seafood Solutions, Útgerðarfélagins Lokinharma, Iceland Seafood Iberica and Matís. The goal of the project is to develop flavors and flavors from the by-products of fish processing in Iceland. These products are intended mainly for the foreign market for restaurants and canteens.
Meat snacks - value creation through full processing of horse meat is a joint project of a 1000-year-old rural village, Orkídea and Matís. The aim of the project is to increase the processing of Icelandic horsemeat and to develop new and valuable products from this underutilized raw material, including meat snack Market infrastructure will also be built to increase Icelanders' interest and consumption of meat snacks made from horse meat.
Enzymatic production of oligosaccharides from seaweeds is an innovative project that will be carried out within Matís' biotechnology group. The goal of the project is to develop a method for the production of oligosaccharides from macroalgae and thus increase the utilization of algae that grow in abundance on the coast of Iceland. Oligosaccharides are used in the food industry to change the taste and texture characteristics, as well as having a positive effect on the microflora in the digestive tract. Oligosaccharides can replace fat and/or sugar in food, and such use leads to healthier foods as oligosaccharides are low in calories.
BruXOS – Valorization of brewer‘s spent grain, a sidestream from beer production is a joint project between Ölgerðinn and Matís, where the goal is to create value from beer-making beer by using enzymes to convert fiber in the beer into xylose oligosaccharides. But as mentioned above, oligosaccharides are used in the food industry to change the taste and texture characteristics, as well as having a positive effect on the microflora in the digestive tract. Oligosaccharides can replace fat and/or sugar in food, and such use leads to healthier foods as oligosaccharides are low in calories.
Certification of origin of Icelandic salted fish in Spain is a joint project of the Association of Icelandic Saltfish Producers, the Norwegian Marine Research Institute and Matís. The project aims to develop a genetic method that can distinguish between cod from Íslandsmiður and cod caught off the coast of Norway and in the Barents Sea. Salted fish producers in this country suspect that salted cod products from Norway are sometimes wrongly labeled as Icelandic on markets in Southern Europe. The market position of Icelandic salted fish products has for a long time been very strong in Southern Europe, especially in Spain, Portugal and Italy. In these markets, Icelandic products have a certain uniqueness and prices for Icelandic saltfish are generally higher than for saltfish from other regions. If the goal of the project is successful, it will be possible to verify that salted fish is not sold under a false flag.
Relationship of NIR to growth and feed digestibility of salmonids is a joint project of the Association of Icelandic Fishmeal Producers, Síldarvállúnn, Eskja, Ísfélag Vestmannaeyja, the University of Iceland and Matís. The aim of the project is to develop a model to evaluate the quality of fishmeal as a raw material for salmon farm feed in a quick, easy and cheap way. The model will be based on NIR technology (near infrared spectroscopy) which provides information on the content and characteristics of the measured samples. This information can be used and compared in vivo actual measurements and thus get a forecast for various elements in the raw material. These include the chemical content and digestibility of raw materials, the composition of nutrients such as amino acids and fatty acids, to name a few. A NIR device actually provides a fingerprint of the raw material. With the NIR model, it will therefore be possible to assess the quality of fishmeal, which will provide fishmeal producers with data to improve their products and strengthen their bargaining position vis-a-vis feed producers. Similarly, the results of the project will enable feed manufacturers to select the right "right" fishmeal for their feed.
Is the grass greener on the other side? (grass protein) is a joint project of Matís, the Farmers' Association, the University of Agriculture and the Advisory Center for Agriculture. Protein is in high demand and one possible source of protein is grass. Abroad, especially in Denmark, research has been carried out in the field of protein processing from grass with good results. The goal of the project is to start research in this field in Iceland and carry out basic work that can then be built on. Results from Denmark cannot be transferred directly to Icelandic conditions, so it is important to carry out research in this area here. Protein extracted from grass can be used both as fodder and food. Research has also shown that waste from protein processing can be used as feed. In the project, samples of grass will be collected from the experimental cultivation of different cultivars and knowledge of the protein content and properties of the isolated protein will be obtained.
Nutritional data - key to national public health and innovation in the food industry is a joint project of Matís, the European Food Information Resource (EuroFIR), the Association of Small Food Producers (SSMF), Mjölkursamsalen and other companies in the food industry. When making claims about the health and safety of food, information and knowledge are needed. The aim of the project is to improve and update the Icelandic database on the chemical content of food (ÍSGEM). ÍSGEM is now managed by Matís, but it has not been possible to finance its maintenance for the past 12 years. It is up to the food industry, scientists and the public alike not to be able to fully trust the information. A step will be taken to make it easier for the food industry and the public to use the database on the Matís website. During product development in the food industry, it is important to be able to examine the composition of raw materials when aiming for certain goals in the development.
Discection yields and nutrient value of Icelandic lamb meat and organs is a joint project of Icelandic Lamb marketing agency and Matís. The project relates to an assessment of utilization rates within the meat assessment categories of lamb and an analysis of the chemical content of meat and by-products that are of increasing value. The project is intended to update old and even outdated data and save it in public databases.
Pine fatty acids as a quality indicator is a joint project between True Westfjords and Matís where the goal is to use Furan fatty acids to evaluate the quality of fish oil, while True Westfjörds is a producer of cold-processed fish oil sold under the brand name Dropi.
Improved quality of sea-frozen roe is a joint project between Útgerðafélag Reykjavíkur and Matís, where efforts will be made to improve processing processes and the quality of sea-frozen pollock products.
Rannís Technology Development Fund
BIOTOOL, Advanced technology for environmental monitoring in aquaculture is a joint project of RORUM (Research and consultancy in environmental and regional affairs), the University of Iceland, the Danish Technical University (DTU) and Matís. The goal of the project is to develop a comprehensive genetic molecular tool for monitoring benthic communities for fish farming. The device in question is very sensitive and will result in significant savings in time and costs, which are important to both the fish farm and public regulators. The project is based on unique long-term data and the latest technology in environmental genetics. A very fast and environmentally friendly technology that uses environmental DNA (eDNA) will be used to monitor and measure changes in benthic communities.
Professional degree in sheep farming
Increased throughput and cost-effectiveness in rickets gene assays is a joint project of the Agricultural Advisory Center (RML) and Matís. Now the situation in the analyzes of the rickets gene has completely changed. A protective variation against scabies, i.e. at position 171 in the scabies gene, has been found in a herd in Þernunes in Reyðarfjörður, and extensive research is underway to investigate the effect of other variations in the scabies gene on susceptibility to scabies: 137, 138 and 151. In addition, it is important for farmers to receive information about 136 and 154, as Matís has analyzed for years. Therefore, it is clear that farmers and managers urgently need genotyping of all these six seats in as many artifacts as possible. The aim of the project is to increase the performance and reduce the price of riðügen analyzes in this country. The grant will be used to cover the costs of sequencing the scrapie gene to farmers and RML.
Lou fund
Fishing and processing of redfish in Vestmannaeyjar is a joint project of the Vestmannaeyri Knowledge Center, the Vestmannaeyri Research Service, the University of Iceland, the Norwegian Marine Research Institute, the Processing Center in the Vestmannaeyjar, the Ísfélag Vestmannaeyjar and Matís. In the project, the viability of catching and processing redfish in the Vestmannaeyjar will be investigated.
A fund for the promotion of a circular economy in Iceland
Microorganisms for aquaculture sludge enrichment is a joint project of Sjávarklasan and Matís. The goal of the project is to develop methods to use organic side streams (waste) from salmon farming in fertilizer.
Optimization of the implementation of the utilization of side streams for biochar and fertilizer production is a joint project between Landeldi and Matís, but the aim of the project is to The aim of the project is to investigate and document the recovery of nutrients from different dry chemical filters in land farming and their best handling for biochar production. The aim is to research and optimize processes for mixing livestock manure, fish slurry, feed residues and dead fish from land farming, with the aim of maximizing the soil-improving properties of biochar and the power of fertiliser. It will be investigated how biochar can be produced in the most economical way.
Environmental Fund for Sea Pig Farming
Monitoring of manatee farming areas using rapid genetic methods is a joint project between RORUM and Matís. The aim of the project is to develop fast genetic methods to monitor the biological diversity in the bottom layers under and around salmon dams.
EIT food
The relationship between feed and seasonal fluctuations in the nutritional content of milk (NUTRIMILK –Connecting milk seasonality and nutritional requirements to inform farm-to-fork innovations for optimum nutrient supply). The project is carried out in collaboration with the University of Reading, UK. The aim of the project is to examine changes in nutritional composition depending on the season. The project will (i) investigate the effect of production system (organic production vs conventional) and season (January-December), on the concentration of trace minerals and minerals in milk and (ii) evaluate the effect it has on the mineral intake of different social groups across the year.
Norwegian Research Council (Forskningsrådet)
Causal categorization of mortality as a model system for sustainable growth and increased value creation in aquaculture is a project funded by the Norwegian Research Council and led by the Department of Veterinary Medicine at NMBU University in Norway. Other participants are ÅKERBLÅ AS, SINTEF, PISCADA AS, LERØY, Laxar, Arctic Fish, Arnarlax and Matís. The goal of the project is to analyze the reasons for salmon deaths in aquaculture and to try to use that knowledge to reduce salmon deaths.
BlueBio Cofund
Strengthening European fisheries by creating a "fingerprint" of underutilized fish species to increase sustainability and reduce waste (EuFish_SustainableGrowth –European fisheries enhancement through "Omic" characterization and innovative seafood production from underutilized fish species. The project is led by the University of Naples Federico II, Italy and worked in collaboration with AquaBioTech ltd, Stazione Zoologica Anton Dohrn of Naples, Brim, Grími kokki and Matís. The goal of the project is to examine underutilized fish species by using them better as nutritious food and/or as feed in aquaculture. By using diverse fish species, we can increase access to nutritious seafood and reduce food waste. Specific fingerprints of different species will be developed which can be shared with stakeholders in a database.
BláGræntFóður (Synergy of blue and green sectors for resilient biomass production and processing to develop sustainable feed ingredients for European aquaculture). The project is led by SINTEF in Norway, with the participation of the University of Åarhus, the University of Tallinn, the University of Iceland, Laxá and Montasjen in Norway. The goal of the project is to develop fish feed from grass proteins and feather meal from poultry farming.
Orkídea and the University of Iceland are holding a conference on innovation and opportunities in food production on September 8 at Hotel Selfoss. Matís employees Rósa Jónsdóttir and Kolbrún Sveinsdóttir will give a presentation on the production of new proteins for food and feed.
It is imperative to increase food production in the world significantly in the coming decades due to the ever-growing world population. This poses great challenges, as a large part of the world's usable vegetation is already used for agricultural production. Many usable fish stocks have reached their endurance limit and there is a growing shortage of energy and water for food production. These challenges also contain great opportunities for Iceland, which the intention is to shed light on at this event, which is a joint project of Orkídea, the Icelandic University of Agriculture, the Ministry of University, Industry and Innovation, the University of Bifröst, Íslandstofa, Lax-inn Education Center, Matís, the Agricultural Advisory Center, Association of small food producers and Ölfus Cluster.
Video recordings from the conference can be found by clicking the button below:
