On Wednesday 21 April. A day-long conference will be held at Matís' premises at Vínlandsleið on developments in food and environmental analysis.
Further information, such as registration for the conference, can be found here.
Category: News
Recently, a course that Matís held with others at Höfn in Hornafjörður ended. The design of the course was done in collaboration with Þekkingarnet, Skinneyjar-Þinganes and FAS (Framhaldsskólinn í Austur-Skaftafellssýsla).
Teaching was usually twice a week in the Skinney-Þinganes building, which was specially equipped as a classroom. The aim of the course was, among other things, to increase staff's knowledge of marine catch processing, strengthen self-confidence and increase their professional skills. Course components included cooperation and team spirit, management, quality in fish processing, food safety and occupational safety.
For further information, please contact Margeir Gissurarson, margeir.gissurarson (at) matis.is.
Information about courses offered by Matís can be found here.
Recently, the results of a study were published in which Matís employees participated, among other things together with the American Space Agency (NASA), to study the ecosystem in Skaftárkötlar.
There is the first information about the ecosystem of Skafárkatlar, which is under 300 m thick ice. This article describes the ecosystem in the western cauldron, but the ecosystem in the eastern Skaftár cauldron was being studied, but there are two of them and Skaftárhlaup comes from them.
The research is part of the project "Secrets of Skaftárkatla".
To analyze the diversity of the ecosystem, a 454 FLX sequencer was used, but Matís has such equipment in its premises in Reykjavík. With this equipment you can view the diversity of microorganisms much better and faster than before.
For further information, contact ViggóMarteinsson, viggo.th.marteinsson@matis.is.
In addition, you can see information about the article here.
Friday, April 9 approx. a doctoral defense will be held at the Faculty of Medicine of the University of Iceland. Then Rannveig Björnsdóttir, an employee of Matís, defends his doctoral thesis "Bacterial flora in the early stages of plum farming".
Doctoral dissertation in life and medical sciences from the Faculty of Medicine at the School of Health Sciences, University of Iceland.
Bacterial flora in the early stages of halibut farming
Next Friday 9 April. doctoral defense at the University of Iceland School of Medicine. Rannveig Björnsdóttir is defending her doctoral dissertation "Bacterial flora during the early stages of halibut farming".Hippoglossus hippoglossus L.). Opponents are dr. Brian Austin, Professor and Director of the Fisheries Institute at the University of Stirling in Scotland and dr. Gunnsteinn Ægir Haraldsson, director of research-related studies at the University of Iceland School of Medicine. The supervisor was dr. Bjarnheiður K. Guðmundsdóttir, specialist at the University of Iceland Laboratory of Pathology at Keldur and adjunct professor at the University of Iceland School of Medicine, and in addition to her, the doctoral committee included dr. Eva Benediktsdóttir, Associate Professor at the Faculty of Life and Environmental Sciences, University of Iceland, dr. Helgi Thorarensen, professor at the Faculty of Aquaculture and Fish Biology at Hólar University, dr. Jakob K Kristjánsson, CEO of Prokazyme Ltd. and dr. Sjöfn Sigurgísladóttir, CEO of Matís ohf.
Dr. Guðmundur Þorgeirsson, professor and president of the Faculty of Medicine, will chair the ceremony, which will take place in room 132 in Askja and will begin at 13:00.
Abstract from the study
The results of the doctoral project shed more light on the development of bacterial flora in the early stages of halibut farming and the possible effects of the composition of the flora on survival and development from egg fertilization to the end of initial feeding. Severe and sudden declines are a problem in these first and most sensitive stages of rearing, and not least in the first weeks of feeding when the larvae need live feed animals. The results also show that changes in environmental factors had a significant effect on the number and composition of the bacterial flora, as it was possible to stimulate non-specific larval immunity in the treatment of food animals with hydrolysed fish proteins and improved survival in the treatment of feed animals with bacterial strains prevalent in the gastrointestinal tract. The results also indicate that the predominant part of the flora of larvae and their feed animals can to a large extent be arable.
The project was carried out in collaboration Matís ohf. and the University of Akureyri and in close collaboration with Fiskey hf. Other partners were the University of Iceland Laboratory of Pathology at Keldur, the University of Tromsø in Norway, Iceprotein ehf. and Hólar University.
The project was funded by the Rannís Technology Development Fund, the AVS Fisheries Research Fund, the Biotechnology Network in Resource Utilization, the University of Akureyri Research Fund and the KEA University Fund.
About the doctoral dissertation
Rannveig Björnsdóttir was born in 1959. She graduated from Menntaskólinn að Laugarvatn in 1980, Cand. mag. degree from the University of Fisheries in Tromsø, Norway in 1988 and Cand.scient. degree in immunology and fish diseases from the same school in 1990. Since 1991, Rannveig has worked part-time as a specialist at the Fisheries Research Institute and later as head of department and director of aquaculture at Matís ohf. and part-time as an assistant professor and then associate professor at the Department of Fisheries and later the Department of Natural Resources at the University of Akureyri. Rannveig began her doctoral studies at the University of Iceland School of Medicine in 2004. Rannveig is the daughter of the couple Björn Benediktsson, who was responsible for the development of Silfurstjörn hf. in Öxarfjörður and Ásta Björnsdóttir, housewife. Rannveig has one grown daughter, Hugrún Lísa.
For further information, please contact Rannveig Björnsdóttir, tel. +354 858 5108, e-mail: rannveig.bjornsdottir@matis.is or rannveig@unak.is
Why not a fish market, just like a vegetable market and a farmers market? Food, history, culture March 25 at 17.
Iceland is known for great fish and good fishing grounds, but to some extent
due to the fact that it is not customary in this country for the public to be able to buy fresh fish
the quay or at the fish market. Although many have shown the idea of
fish market interest, it has not been followed up in practice so far
to. It now looks like the movement is getting to grips with the issue both in Reykjavík
and beyond, and that it is not proposed to wait for visitors and pedestrians to
approach fresh fish in this lively and fun way.
Þóra Valsdóttir, food scientist at Matís ohf and Brynhildur
Pálsdóttir, food designer at the Iceland Academy of the Arts, presents interesting things
a summary of the potential of fish markets in Iceland at the company's meeting Matur saga
culture, Thursday 25 March at 17.00 in the premises of the Reykjavík Academy,
Hringbraut 121, 4th floor.
The meeting is open to everyone and admission is free.
Prior to the meeting, ie. from 16.30-17.00 there will be an annual general meeting
of the company held according to the previously announced agenda.
Matís has been active in energy biotechnology for some time now and Matís' Division of Biotechnology and Biomaterials has received grants from various sources to look for special enzymes and microorganisms that can be used in energy biotechnology.
Projects funded by the Technology Development Fund and the Nordic-Energy Fund are currently underway to find and improve thermophilic micro-organisms using genetic engineering for the production of ethanol from biomass. The biomass contains polysaccharides such as cellulose and xylan, which traditional fermentation bacteria are not able to utilize, but such biomass occurs in industry and agriculture on a large scale and is underused today. Heat-loving microorganisms can break down and ferment such biomass and the aim of the web material is to make them more powerful, i.e. o. profitable.
At the beginning of this year, Matís and Lund University received a large grant from the Swedish research fund FORMAS in addition to the aforementioned grants for this project. Subsequently, Matís was invited to present the project at the Swedish Energy Congress
The conference is an annual event in Sweden with over 500 lectures covering all areas of energy efficiency and procurement. Matís' project received a good response and it is worth mentioning that FORMAS 'booth featured, among other things, a large picture of a thermal area, which was a kind of quotation from Matís' project.
For further information, please contact Guðmundur Óli Hreggviðsson, gudmundur.o.hreggvidsson@matis.is.
The goal is to be at the forefront of innovation in food science, food engineering and biotechnology.
University of Iceland and Matís ohf. signed an agreement yesterday to strengthen practical teaching and scientific work in the fields of food science, food engineering, biotechnology and food safety. The idea with the agreement is to strengthen the theoretical and practical education of students at the University of Iceland and increase research in the above areas. The aim is to utilize the possibilities for joint operation of equipment for the benefit of joint projects, but the University and Matís intend to jointly purchase and operate various types of research equipment.
The University of Iceland and Matís intend to be at the forefront of innovation in the fields of study related to food science, food engineering, biotechnology and food safety. With the agreement, the practical guidance of master's and doctoral students at the University of Iceland will be provided by Matís, but the idea is to ensure that the quality of research at the University of Iceland and Matís is comparable to what happens internationally in the above fields.
The collaboration should also ensure professional uniqueness in order to attract students and scholars at the international level. The intention is to increase the number of undergraduate and graduate students in food science, food engineering and biotechnology.
Matís is the largest research institute in the country in the field of food research and food safety. Matís' policy is to strengthen the competitiveness of Icelandic products and the economy, improve public health, ensure food security and sustainable use of the environment through research, innovation and services in the fields of food, biotechnology and genetic engineering. In order to implement its policy, it is necessary for Matís to work in collaboration with the University of Iceland on teaching and training students.
The University of Iceland has formulated a policy until the year 2011, where emphasis is placed on the development of doctoral studies, excellent research and teaching, as well as emphasis on collaboration with institutions and companies such as Matís. The University of Iceland conducts extensive research and teaching in the fields of study that Matís deals with, especially in the field of health sciences, engineering and natural sciences at the university.
Yesterday, Sjöfn Sigurgísladóttir, CEO of Matís, also became a visiting professor at the Faculty of Food and Nutrition at the University of Iceland, and an agreement to that effect was signed. The aim of the agreement is to strengthen teaching and research in food science.
Attached is a photo from yesterday's signing of the agreements
Front row from left: Sigurður Guðmundsson, President of the School of Health Sciences, University of Iceland, Kristín Ingólfsdóttir, Rector of the University of Iceland, Jón Bjarnason, Minister of Fisheries and Agriculture, Sjöfn Sigurgísladóttir, CEO of Matís and Visiting Professor at the Faculty of Food and Nutrition.
Back row from left: Jóhann Guðmundsson, Assistant Minister of Fisheries and Agriculture, Þórður Kristinsson, Director of the University of Iceland, Jón Atli Benediktsson, Assistant Rector of Science and Teaching at the University of Iceland, Ingibjörg Gunnarsdóttir, Vice President of the University of Iceland, Friðrik Friðriksson, Chairman of Matís, Guðjón Þorkelsson, Head of Matís, Halldór Jónsson, Head of the School of Science, University of Iceland.
Recently, there were reports of results from the survey, which show that some consumers believe that foods that are claimed for health benefits are not as natural, do not taste as good and are not as interesting as those foods that do not carry health claims.
Emilía Martinsdóttir, director of Matís, conducted a survey together with other professionals from the Nordic countries. The results of the survey were mainly that consumers tend to consider claims, for example on packaging, about health benefits not as important as information about what the substances in the product actually do for the body. Therefore, it can be understood that consumers want to know about the scientific facts of the case rather than beautiful statements about what the product does.
Example: "Product X lowers blood pressure" would not give the product manufacturer as much as saying "Product X contains substance Y which research results indicate can have a positive effect on health".
Further information can be found here and also with Emilia Martinsdóttir, emilia.martinsdottir@matis.is.
Conflicting assertions are therefore unfounded. This is the result of a quality survey that Matís conducted for the Consumer Association and the National Association of Cow Farmers. The survey and its results are described on the Consumer Association's website.
Following discussions on the quality of ground beef, the National Association of Cow Farmers and the Consumers' Association decided to conduct a quality survey of this product. The Ministry of Fisheries and Agriculture partially supported the project. Matís carried out the survey, which covered eight types of ground beef.
The report and the results of the survey can be found in their entirety here.
For further information, please contact Ólafur Reykdal, olafur.reykdal@matis.is and Óli Þ. Hilmarsson, oli.th.hilmarsson@matis.is.
On Tuesday 9 March. 18 students graduated from the United Nations University of Fisheries and this is the 12th grade to have completed six months of study at the university.
The school is a collaborative project of four institutions / companies: the Marine Research Institute, Matís, the University of Iceland and the University of Akureyri, but in addition Hólaskóli is involved in the collaboration. The day-to-day operation of the school is part of the Marine Research Institute and Tumi Tómasson is the director of the school.
At Matís, all students at the school have received instruction in the basic course on the quality and processing of fish, and in direct continuation, students at the school's quality line, who this year were five, have received instruction and practical training. Four of these five students have worked on their final projects at Matís in Reykjavík. This year, the projects focused on the design of a quality factor scale (QIM) for mackerel, the effect of sorbates, chitosan on the shelf life of mackerel, teaching materials for the design of a HACCP system for use in the North Korean fishing industry and the installation of a traceability system suitable for China's domestic market. The students usually work on projects with needs in their own home country in mind.
These projects, authors and mentors are listed below.
Quality control in fish handling and fish processing:
Patricia J. Nobre leads Miranda Alfama - Cape Verde
UNU-FTP Project title: Quality Index Method (QIM) for frozen-thawed Atlantic mackerel (Scomber scombus) stored in ice: development and application in a shelf life study
Supervisor: Emilia Martinsdóttir, Matís and Kolbrún Sveinsdóttir, Matís
Specialist line: Quality Management of Fish Handling and Processing
Lanlan Pan - China
UNU-FTP Project title: A Model of traceability of fish products for the domestic market in China based on traceability studies in Iceland and China
Supervisor: Margeir Gissurarson, Matís
Specialist line: Quality Management of Fish Handling and Processing
Mun Hyok Ho - DPR Korea
UNU-FTP Project title: The effect of dipping treatments on preservation of fish (mackerel) using chitosan, sorbate and acetic acid.
Supervisor: Heiða Pálmadóttir, Matís , Irek Klonowski, Ingibjörg Rósa Þorvaldsdóttir and Páll Steinþórsson, Matís
Specialist line: Quality Management of Fish Handling and Processing
Kwang Bok Jo - DPR Korea
UNU-FTP Project title: The understanding of the HACCP and the application method of the HACCP system in DPR of Korea
Supervisor: Margeir Gissurarson, Matís
Specialist line: Quality Management of Fish Handling and Processing
Further information about the graduation and the school can be found here