Category: News

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 a product manufacturer as much as saying "Product X contains substance Y which research results suggest may 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

Due to the coverage of a report that Matís recently prepared for the Ministry of Agriculture and Fisheries, and which has been published on online and news media in recent days, Matís wants to make it clear that the report does not take a position on one form of fishing at the expense of another. 

The report is intended to highlight facts about the utilization of raw materials in the Icelandic fisheries sector, so that it would be possible to formulate a sensible policy on the utilization of marine catch for the future and how to create as much value as possible from it.

It is a key issue for increased value creation in Iceland that the utilization of marine catches be as optimal as possible. On the other hand, there are various factors other than utilization that are important in terms of value creation, such as catch management, choice of processing methods and products, market access and business relationships. It is also clear that costs need to be considered, as well as income, as it is the profitability of fishing, processing and marketing that must support the necessary future investment, for example for research and development.

The Icelandic fisheries sector is doing well internationally when it comes to comparing profitability and utilization of catches. It is gratifying that Matís' report is showing interest and I encourage everyone to familiarize themselves with its contents. It is my hope that in the future there will be an open and honest discussion about the possible ways to increase utilization, value creation and profitability even further.

The report can be accessed here: Improved utilization of marine catch, 2nd edition

Sjöfn Sigurgísladóttir, CEO of Matís.

Matís is organizing a conference on sensory evaluation on 20 and 21 May. at Hilton Reykjavík Nordica Hotel. The conference deals with the communication between different groups such as food producers, restaurateurs, marketers, scientists and consumers.

Among other things, emphasis will be placed on how food companies and restaurants can approach or talk to their customers and consumers and find out what they want. Internal communication in companies, such as between product development and marketers, will also be discussed.

In the discussion, the quality of food will be measured by sensory evaluation, consumer research and its significance for food companies and restaurants.

Among the speakers is Ulf Larsson from University of Örebro in Sweden and he will discuss how important a description of food can be, for example on menus. Peter Kreiner from NOMA Restaurant in Copenhagen will talk about how Nordic values can be promoted in cuisine. Valdimar Sigurðsson from Reykjavík University intends to talk about consumer behavior and how marketing is done in stores. Johan Unuger from Saltå Kvarn which will discuss how the media can be used in communication with consumers. Several speakers come from large Nordic companies, such as Arla Foods and Valio and the Finnish market research company Taloustutkimus.

If companies are interested, companies' logo markings on the conference content are offered to them free of charge.

Further information about program, registration, etc. can be found on Matís' English page, www.matis.is/nsw2010.

In Iceland, statements about the ingredients of food may only be used if it is permitted in the relevant regulations or if a permit for such has been obtained from the Food Administration (MAST).

Before distributing foodstuffs labeled with claims, such as low-fat, low-cholesterol, low-calorie or other claims, check whether this is permitted. If an authorization is not found within the regulation, the declaration must be applied for to the Food Administration on special forms which can be found on the Administration's website, www.mast.is. Permission has been obtained for several claims in this country, which can also be seen on the MAST website.  

Matís took part in a Nordic project where the goal was for the Nordic countries to come up with a common view on what kind of labeling would be allowed as "positive labeling". An opinion poll was conducted among Nordic consumers on health claims, how consumers understand them and on food labeling and how they affect marketing.

Matís conducted the survey in Iceland and interpreted the results as well as holding meetings with stakeholders, representatives of food companies and consumer associations. This autumn, a peer-reviewed article was published that explains the results of the consumer research. The article is called Perception of Health Claims Among Nordic Consumers and is published in the magazine Journal of Consumer Policy. The article can be accessed here. 

Another article from this study was published in the journal Food Policy sem nefnist Impact of helath-related claims on the perception of other product attributes. The article can be accessed here.

Búnaðarþing was set up at a solemn ceremony in Bændahöllinn today. Addresses were given by Haraldur Benediktsson, chairman of BÍ, Jón Bjarnason, Minister of Fisheries and Agriculture, Brita Skallerud, one of the two vice-chairmen of the Norwegian farmers' association Norges bondelag, and Sjöfn Sigurgísladóttir, director of Matís.

An agricultural prize was also awarded, which the residents of the farms Hraun á Skaga and Grænhóll in Ölfus received this time. The folk band of the Music School in Akranes came and won with lively violin tones.

Capacent poll results:
The future of Icelandic agriculture affects people's attitudes towards Iceland's membership of the European Union, with 55.9% Icelanders opposing the country's accession to the European Union and 33.3% in favor of membership. 60% Icelanders say they have no or little trust in the government when it comes to protecting the nation's interests in the application process for Iceland's membership of the European Union. This was stated in a speech by Haraldur Benediktsson, chairman of the Farmers' Association of Iceland, at the inauguration of Búnaðarþing 2010 earlier today, and the title of Búnaðarþing is "Aftur kemur vor í dal".

In his speech, Haraldur presented the results of a recent survey that Capacent conducted for the Farmers' Association. There were five questions in Capacent's questionnaire. The results of the survey underline the importance of Icelandic agriculture and the negative attitude towards Icelanders' membership of the European Union.

The main results of the survey are:

• 95.7% respondents believe that it is very important that agriculture is practiced in this country in the future.
• 84.3% believe that it is very important that Icelanders are not dependent on others for agricultural products.
• 55.9% respondents oppose Iceland's membership of the European Union, 33.3% are in favor of Iceland's membership of the European Union and 10.8% are undecided.
• 62.8% say that the future of Icelandic agriculture has a large or some effect on its position on Iceland's membership of the European Union.
• 57.9% respondents say they trust the Icelandic government poorly or not at all to protect the nation's interests in the application process for Iceland's membership of the European Union, only 26.8% say they trust the government well or in full.

Recently, the results of a study published by Matís et al. was carried out and was carried out in order to shed light on the protein needs of Atlantic cod so that its growth would be as great as possible.

In addition, a lecture was given on the same subject at the XIII International Symposium on Fish Nutrition and Feeding which was held in Florianópolis, Brazil recently. There were 7 invitational lectures and in addition, 81 lectures were selected for presentation, which were submitted on a self-selected topic. One of these lectures was the aforementioned lecture entitled "Protein requirements of Atlantic cod Gadus morhua L"Held by Matís employee, Jón Árnason.

On Friday 19 February 2010, a doctoral defense took place at Lund University, Sweden. Kristín Anna Þórarinsdóttir, director of Matís' doctoral dissertation, also defended "The influence of salting procedures on the characteristics of heavy salted cod".

On Friday 19 February 2010, a doctoral defense took place at Lund University, Sweden (Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, LTH). Kristín Anna Þórarinsdóttir, director of Matís' doctoral dissertation, also defended "The influence of salting procedures on the characteristics of heavy salted cod". The project was mostly carried out at Matís ohf. 

The opponent was
KristinLauritzsen, Development Manager Norwegian Seafood Companies Landförening, Trondheim, Norway.

The evaluation committee appointed
Professor Erik Slinde, Institute of Marine Research, Nordnes, Bergen, Norway
Dr. Hörður G. Kristinsson, Matís ohf,
Professor Björg Egelandsdal, University of Environmental and Life Sciences UMB, Ási, Norway

The doctoral committee appointed
Professor Eva Tornberg, Lund University, Sweden
Dr. Sjöfn Sigurgísladóttir, Matís ohf
Sigurjón Arason, Matís ohf, University of Iceland

Abstract of the dissertation
The effect of salted fish has evolved a lot in recent decades, from simple salting to a multi-stage process. The number of steps and the choice of methods vary depending on the manufacturer. In general, the effect begins with pre-salting carried out by spraying and pickling or pickling / brine salting followed by dry salting (position salting). After dry salting, products are packed in appropriate packaging according to product categories and markets. For cooking, products are dehydrated to lower their salt content.     

The aim of this study was to deepen knowledge of the effects of different action processes with regard to water resistance and utilization of salted cod fillets. Changes in utilization, chemical content, protein distortion and muscle building of cod were monitored throughout the process; from raw materials through pre-salting, dry salting, storage and dehydration. 

The utilization of injected products remained higher throughout the process compared to other methods. The utilization of products that were only pickled at the beginning of the action was independent of the brine concentration, except that the effect was noticeable during the pickling itself. However, the effect on quality was negative if the brine concentration exceeded 20%. Phosphate use increased utilization after salting but not after dehydration. The effect of added phosphate on quality was assessed in two experiments but the results did not compare. In general, however, phosphate is believed to have a positive effect on the appearance of products and thus improve quality. The effect of phosphate on utilization compared to injection was insignificant.     

Muscle salinity was generally> 20% after salinization regardless of the mechanism of action. The changes (deformation) of the proteins were therefore large but varied according to the salting methods. The structure of myosin appeared to be less disturbed by salting in injected products. It was thought to be associated with a milder increase in salt concentration at the beginning of salting, which led to a stronger "salting-in" effect than with other methods. 

Changes in connective tissue during salinization also varied according to salinization methods. Intracellularity after salting was higher in products that were injected and pickled compared to products that were only pickled at the beginning of the action. In contrast, the area of cells was comparable. The difference in muscle water resistance and utilization according to mechanisms of action was therefore related to variability in the deformation of both collagen and myosin, but so far the results of previous studies have primarily been interpreted from changes in muscle fiber.    

The loss of dry matter during action was greater in injected and pickled products. This was primarily a "non protein nitrogen" The percentage of protein lost was low and therefore the effect of dry matter loss on the water resistance of the muscle was considered insignificant. The effect was considered to be a variation in the taste and smell of products, due to the nature and properties of "non protein nitrogen" substances, but no comparison was made of these properties in the thesis.

The new doctor, Kristín Anna Þórarinsdóttir was born in 1971, her parents are Þórarinn Snorrason and (Elisabet Charlotte) Johanna Herrmann. Kristín graduated with a BS degree in Food Science from the University of Iceland in 1998 and an M.Sc. degree from the University of Iceland in 2000. Since then she has worked for Matís (www.matis.is).

Kristín is married to Baldvin Valgarðsson and they have two children, Þorfinn Ara and Valgerður Bára.

For further information, please contact Kristín Anna Þórarinsdóttir, kristin.a.thorarinsdottir@matis.is.