There is a great shortage of high quality surimi in the world and also a very growing demand for products with bioactivity and health benefits.
The aim of the project is to develop and set up a new processing process to produce high quality bioactive surimi products from underutilized and cheap raw materials.
There is a great shortage of high quality surimi in the world and also a very growing demand for products with bioactivity and health benefits. Therefore, there is a great opportunity now for Iceland to gain a foothold in this market. In the project, the process will be maximized and the properties of the product will be measured and confirmed by customers. New methods and blends will be developed to produce a new product, bioactive surimi, focusing on products that can contribute to improved consumer health. Surimi products will then be produced on a large scale and put to extensive market and consumer tests abroad.
Towards the end of the project, the intention is to start profitable surimi production in Iceland, which will lead to more jobs, increased diversity in the production of seafood in Iceland and increased foreign exchange earnings.
The deep-sea conferences are among the main events in the field of deep-sea research. Viggó Marteinsson, director of Matís, will take part in the organization of this conference on behalf of Matís.
The conference discusses the latest developments in this field and is attended by leading experts in this field. Various themes will be discussed, such as diversity in the deep seas, temperament, human influence, etc.
Do you want fresh fish and other seafood? The fish market by the old harbor opened at the Festival of the Sea, last. Saturday, June 5th.
The fish market management company at Suðurbugt, in collaboration with Faxaflóahafnir and Matís, is responsible for the fish market. The fish market will be open from 10-17 and it is planned that it will be held every Saturday until the autumn.
The project was originally launched in 2009 already The AVS Fund supported the preparation of a research report and a proposal for the appearance and installation of a fish market for the general public (see the report here). Part of the report was then submitted to an idea competition for innovation in tourism, which Höfuðborgarstofa organized in 2009. The project received a grant for funding and a company was subsequently established to establish the fish market.
At the Fish Market by the old harbor, it is recommended that fresh seafood be sold and that those who sell it can inform buyers about its quality, origin and use. But how to evaluate the freshness of fish and other seafood?
At Matís, research has been done on the freshness of seafood for years. One product of this research is the so-called quality coefficient method for assessing freshness.
This method has been adapted to the freshness assessment for various common fish species:
The Chill on project will be covered by the Euronews news channel from 3 to 9 June.
The Chill-on project is funded by the European Union and aims to improve the quality and security, transparency and traceability of the supply chain of chilled / frozen fish products by developing cost-effective technologies, equipment and ways to further monitor and record relevant data and process data.
Here You can find a link to a video about Matís on the TV station.
Á website of the project states, among other things, that the European Union's market area is the second largest market in the world for fresh and frozen foods and that trade in chilled and frozen foods is increasing year by year. It also states that fish is in third place among the most consumed foods in Europe and due to the fragility of fresh fish, it has been decided to investigate everything related to quality and traceability in the supply chain and transport with chilled and frozen fish in the project. .
Matís' research in the project mainly focuses on fish products and methods to increase their shelf life and safety, but collaborative projects of this size open up various new possibilities and knowledge flows to Iceland.
The episodes about Chill on are on the program at the following times:
Thu. June 3 at 17:45 Fös. June 4 at 00:45 08:45 12:45 Lau. June 5 at 05:45 11:15 16:45 21:45 Sun. June 6 at 09:45 13:45 19:45 Mon. June 7 at 08:15 17:45 Tue. June 8 at 00:45 12:15 17:15 Wed. June 9 at 00:45 09:15 15:45
A declaration of intent for Matarsmiðjan á Flúðir has attracted a lot of attention. Sjöfn Sigurgísladóttir was in an interview on Bylgjan recently about plans for a food factory and hot water farming.
In recent months, preparations have been made for the establishment of a food factory in the uplands of Árnessýsla, which will be a center for product development and processing of vegetables and to strengthen vocational and university education in the area through teaching and research.
In Flúðir, partners will rent premises and set up the necessary facilities for Matarsmiðjan's operations. The intention is to offer entrepreneurs and small producers expert assistance to develop products without spending a lot of money on facilities, equipment and operating licenses while products are being marketed.
The main goal of the project is to build a development center for small-scale food production, ie to establish small-scale production, product development and research of horticultural products in the area and thus create new and interesting opportunities in Flúðir and the surrounding area, but also to create an important platform for entrepreneurs and small producers complete their products for marketing.
Suðurlands' growth agreement supported Matís in the preparation of the food factory. This spring, the partners submitted a new application to the Growth Agreement of the South for the development of Matarsmiðjan.
A special association will be established for the operation of the food factory in Flúðir. The partners will work together to ensure the progress of the project so that the facilities can be used for development work, teaching, courses and experimental activities.
In the near future, an employee will be hired full time for the workshop. Matís invests heavily in its operations outside the capital area and in collaboration with companies and stakeholders throughout the country, but the company operates offices in six locations outside Reykjavík.
Ísólfur Gylfi Pálmason, mayor of Hrunamannahreppur, Sjöfn Sigurgísladóttir, CEO Matís, Ragnar Magnússon, head of the district committee of Hrunamannahreppur and Guðjón Þorkelsson, division manager in the field Innovation and consumers at Matís signed the declaration of intent.
Professor Wolfgang Hillen will give a lecture at Matís, Vínlandsleið 12, Reykjavík on Thursday 3 June at 10.00 - 11.00. The lecture is entitled: Tetracycline Dependent Gene Regulation in Bacteria and Mammals: From Mechanisms to Applications.
Professor Wolgang Hillen is the Chair of the Department of Microbiology, Friedrich-Alexander University, Erlangen-Nuremberg, Germany. More about the topic of the lecture
Tetracycline Dependent Gene Regulation in Bacteria and Mammals: From Mechanisms to Applications Tetracycline dependent gene regulation originates from resistance genes against this antibiotic in bacteria. The resistance mechanism has provided evolutionary pressure to establish a gene regulation system with low background expression combined with sensitive and efficient induction. The relevant prokaryotic components have been modified to function in nearly all organisms, including transgenic mice and human cell lines. A special strategy will be described for the construction of a suicide device for gene therapy by inducing apoptosis in human cell lines at will using regulated t-Bid expression. The basal expression is reduced below the induction threshold by a combined repressor / activator regulation construct, which leads to over 99% cell death upon induction. Furthermore, a screen for the nuclear localization of proteins will be described that does not need microscopy but instead makes use of a purely genetic procedure in which expression of a reporter gene indicates nuclear localization. The potential for screening novel therapeutics will be discussed.
The Italian Icelandic Chamber of Commerce, in collaboration with the Slow Food Association and Matís, organizes a seminar on the value of local food for culture, tourism and society. Matís' employees, Þóra Valsdóttir and Guðjón Þorkelsson, give a very interesting talk: "The special position of Icelandic food. Origin, quality, products. "
Wednesday. June 2, 2010 The store's house, 14th floor at 15.-17.00
Slow Food Reykjavik, Eygló Björk Ólafsdóttir: Slow Food's project to protect and promote original, local foods. Matís, Þóra Valsdóttir and Guðjón Þorkelsson: The special position of Icelandic food. Origin, quality, products.
Edda Hotels, Friðrik V. Karlsson: The old sky in the new kitchen
EG Fiskverkun, Flateyri, Guðrún Pálsdóttir: Westfjords dried fish - history and specialties
The Slow Food movement was born in Italy in 1989 and has played a major role in the preservation, revival and utilization of local foods around the world. The association's ideology is that the food is good, clean and fair - what value can be created in Iceland by following this policy? The ways within European co-operation and Slow Food to recognize food based on origin, quality and traditional processing methods will be highlighted.
Declaration of intent for Matarsmiðjan á Flúðir (MSF), Hrunamannahreppur signed in Flúðir yesterday.
An agreement on the establishment and operation of Matarsmiðjan in Flúðir was signed yesterday in Flúðir. Atvinnuþróunarfélag Suðurlands, Háskólafélag Suðurlands, Hrunamannahreppur, Bláskógarbyggð, Skeiða- og Gnúpverjahreppur, Grímsnes- og Grafningshreppur, horticulturists, Matís and Háskóli Íslands have worked on the preparation of Matarsmiðjan.
In recent months, preparations have been made for the establishment of a food factory in the uplands of Árnessýsla, which will be a center for product development and processing of vegetables and to strengthen vocational and university education in the area through teaching and research.
In Flúðir, partners will rent premises and set up the necessary facilities for Matarsmiðjan's operations. The intention is to offer entrepreneurs and small producers expert assistance to develop products without spending a lot of money on facilities, equipment and operating licenses while products are being marketed.
The main goal of the project is to build a development center for small-scale food production, ie to establish small-scale production, product development and research of horticultural products in the area and thus create new and interesting opportunities in Flúðir and the surrounding area, but also to create an important platform for entrepreneurs and small producers complete their products for marketing.
Suðurlands' growth agreement supported Matís in the preparation of the food factory. This spring, the partners submitted a new application to the Growth Agreement of the South for the development of Matarsmiðjan.
A special association will be established for the operation of the food factory in Flúðir. The partners will work together to ensure the progress of the project so that the facilities can be used for development work, teaching, courses and experimental activities.
In the near future, an employee will be hired full time for the workshop. Matís invests heavily in its operations outside the capital area and in collaboration with companies and stakeholders throughout the country, but the company operates offices in six locations outside Reykjavík.
Ísólfur Gylfi Pálmason, mayor of Hrunamannahreppur, Sjöfn Sigurgísladóttir, CEO Matís, Ragnar Magnússon, head of the district committee of Hrunamannahreppur and Guðjón Þorkelsson, division manager in the field Innovation and consumers at Matís signed the declaration of intent.
Hrunamannahreppur, Íslensk matorka ehf. and Matís ohf. signed yesterday, Thursday 27 May, a declaration of intent for the development of an energy-intensive food industry in Flúðir, which includes hot water farming of white food fish.
The development will be carried out in collaboration with the National Energy Authority, where the agency will provide guidance and advice.
Utilization of geothermal energy and electricity is very important for the economy in Hrunamannahreppur. Warm water farming is based on the utilization of warm water and electricity, in addition to which special attention is paid to sustainability and environmentally friendly production methods. Such a development in the energy-intensive food industry fits well with the utilization plans for energy and geothermal energy, other food industries and food-related tourist services in the municipality.
It is estimated that about two dozen new jobs will be created by the warm water fire itself, in addition to which a number of derivative jobs will follow.
Íslensk matorka ehf specializes in energy-intensive food industry for export. The company's goal is to utilize Icelandic energy in an environmentally friendly and sustainable way, create a basis for new export and employment opportunities and promote innovation and development.
Stefanía Katrín Karlsdóttir, Ísólfur Gylfi Pálmason, mayor of Hrunamannahreppur, Ragnheiður Inga Þórarinsdóttir from the National Energy Authority, Ragnar Magnússon, head of department Hrunamannahreppur district committee and Sjöfn Sigurgísladóttir, CEO of Matís.
For further information, please contact Stefanía Katrín Karlsdóttir, stefaniakk@simnet.is, and by phone 862-6519.
An open seminar on the Campy-on-Ice project and the fight against Campylobacter will be held on Thursday 27 May at 9-13 at Matís' headquarters at Vínlandsleið 12 in Reykjavík. The seminar will discuss the measures taken in the wake of the Campylobacter epidemic in people in 1999 and the results achieved with these measures.
When the sale of fresh chicken was allowed in Iceland in 1996, the consumption of chicken meat increased significantly. Three years later, there was an explosion in the number of Campylobacter cases in humans. Extensive measures were taken to counter this trend.
The most important action was and still is to freeze all chickens infected with Campylobacter before slaughter. Samples are taken from all groups of chickens a few days before slaughter. If they are infected, the chickens are frozen, but freezing reduces the number of bacteria, so people are less likely to become infected through consumption.
The "Campy-On-Ice" study, which began about 10 years ago, was an extensive collaborative project between Canada, the United States and Iceland, and the Food Administration, Matís, Keldur, the Directorate of Health and the Department of Pathology at Landspítali were representatives of the country in this study. The research was multifaceted and the results varied. The seminar will review the main findings, which were used in infection control and improved the effectiveness of defending infection in birds and humans.
Following the "Campy-On-Ice" project, another project called the "Fly netting Project" was created, which began in 2008. It involves covering the ventilation chimney of poultry houses with fly nets, but flies are known carriers. This seminar will also review this research and present the results, which have already attracted attention abroad.
The symposium concludes with a luncheon hosted by chicken producers in honor of Ruff Lowman for his invaluable contribution to the project. The seminar will be held in Icelandic and English and the program will be as follows:
09:00 - 09:10 Sentence 09:10 - 09:25 History of campylobacter in Iceland for 10 years - Sigurborg Daðadóttir 09:25 - 09:40 Campylobacter infections and epidemiology in humans - Hjördís Harðardóttir and Guðrún Sigmundsdóttir 09:40 - 10:00 "Campy-On-Ice" practical use for poultry producers - Jarle Reiersen 10:00 - 10:15 Coffee break 10:15 - 12:00 "Campy-On-Ice" Canada - "Fly netting" - Ruff Lowman 12:00 - 13:00 Party in honor of Ruff Lowman
The seminar will be held in Matís' new premises at Vínlandsleið 12, 113 Reykjavík on the 3rd floor on Thursday 27 May and starts at 9:00.
For further information, contact Hjalti Andrason at Matvælastofnun, hjalti.andrason@mast.is.
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