Category: News

The exhibition FOOD-INN 2009 will be held in the Sports Hall in Akureyri on the 3rd and 4th of October. The exhibition is the largest event in the activities of the association Matur úr Eyjafjörður - Local food, but the last exhibition was held in the autumn of 2007 at the Vocational School in Akureyri and was well attended.

The exhibition was attended by about 10 thousand people and it was clear immediately after it that the exhibition would be moved to another building. Therefore, the Sports Hall was now chosen and it will truly be turned into a dining hall and harvest house this first weekend of October. Matís will have a booth at the show and welcomes everyone to visit.

An event that will attract thousands of visitors
As before, it is planned that the exhibition will be both diverse and a highlight in Nordic food culture. There will be exhibition areas for companies and NGOs, there will also be a market area where it is ideal to sell the autumn harvest or anything else related to food and food culture. The exhibition area will also have fun competitions for visitors to attend, seminars (workshops) on various aspects of food and food culture, and finally a seminar on Icelandic food will be held in connection with the exhibition. At the same time, it will be information and entertainment that will undoubtedly attract thousands of visitors.

Emphasis is placed on the participation of as many companies related to food culture as possible, and the aim of the exhibition's relatives is to continue where the well-closed exhibition 2007 left off, to show and prove how important food plays in the North, from production and processing to food. - and service.

Opening hours for both days are from 11.00 to 17.00.

Admission to the exhibition is free.

Matís, Skotveiðifélag Íslands, Matvælastofnun and Úlfar Finnbjörnsson at Gestgjafan offered an open educational meeting on these issues on Tuesday 22 September. The meeting was very well attended and was well attended by another hundred people.

Below you can see the agenda of the meeting and if the lecturer had slides, you can download a pdf file that contains a slide show by clicking on the title of the lecture.

08: 30-08: 35 - Jón Bjarnason, Minister of Fisheries and Agriculture - Meeting convened
08: 35-08: 45 - Ívar Erlendsson, guide / reindeer guide - After the shot, let alone?
08: 45-08: 55 - Sigmar B. Hauksson, Skotvís - Better use of wild game - more pleasure, more memories?
08: 55-09: 05 - Kjartan Hreinsson, MAST - Legislation on the treatment and treatment of wild game
09: 05-09: 15 - Guðjón Þorkelsson, Matís - On the treatment and treatment of wild game; opportunities in product development?
09: 15-09: 25 - Úlfar Finnbjörnsson, The Host - Full utilization of the products along with seasoning, cooking and side dishes!
09: 25-09: 45 - Questions, answers, discussions

For further information, please contact Steinar B. Aðalbjörnsson, steinar.b.adalbjornsson@matis.is.

From 2.-3. November the seminar New Nordic Food - from vision to realizations will be held in Borupgaard, Snekkersten, 30 km north of Copenhagen. The seminar will discuss the possibilities and future of Nordic food.

Main text

The Nordic Council of Ministers, the Nordic Innovation Center and the Faculty of Life Sciences at the University of Copenhagen are hosting the seminar, which will be held at the end of the project. New Nordic Food.  The aim of the project was to promote Nordic values in Nordic cuisine and tourism and to work in the fields of health, hygiene, job creation, design and value creation in food production. View the conference brochure here.

The registration fee is DKK 1000 and registration is on the page:  http://cms.ku.dk

Registration ends October 2.

From 15.-18. September. was held at the Copenhagen conference TAFT 2009. Material from Matís was very visible at the conference and the poster 'Arctic 'tilapia (Oreochromis niloticus) - Optimal storage and transport conditions for fillets was chosen the best poster of the conference.

Main text

TAFT (Trans Atlantic Fisheries Technology Conference) is a forum where many of Europe's, US and Canada's leading scientists in the field of marine research and exploitation come together and compare their books. This conference was the third TAFT conference. The conferences are hosted by WEFTA (West European Fish Technologists Association), an association of scientists in the field of fish industry research in Western Europe, and the AFTC (Atlantic Fisheries Technologists Conference), which are similar associations of scientists on the east coast of North America and Canada.

Three scientists from Matís spoke at the conference:

Eyjólfur Reynisson, Matís. Rapid quantification of specific spoilage organisms (SSOs) in fish using real-time PCR. Leaflets: Quality stock. Quality meter. Photo of lecturer.

Tao Wang, University of Iceland and Matís. Algal polyphenols as novel natural antioxidants.

Björn Margeirsson, Matis. Experimental and numerical investigation of thermal performance of wholesale fresh fish packaging.

Matís' employee was a co-author in one presentation:

Themistoklis Altintzoglou, Nofima Marine, Norway. Torstein Skåra, Þóra Valsdóttir, Rian Schelvis, Joop Luten. New seafood concepts for young adults, a voice-of consumers approach.

Two students gave a short presentation:

Nguyen Van Minh, University of Iceland and Matis, Iceland - The effects of different storage temperatures on the quality of salted cod.

Gholam Reza Shaviklo, University of Iceland and Matis and Iran Fisheries Organization (Shilat), Iran -  Effects of different drying methods on lipid oxidation, sensory attributes and functional properties of saithe surimi.

Matís had 3 posters and a participant in the fourth:

'Arctic' tilapia (Oreochromis niloticus) - Optimal storage and transport conditions for fillets. Emilia Martinsdóttir, Cyprian Ogombe Odoli, Hélène L. Lauzon, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Ragnar Jóhannsson.

Implementation of novel technologies in field trials in the fish and poultry supply chains. Guðrún Ólafsdóttir, Victor Popov, Ian Bruce, Emilía Martinsdóttir, Idan Hammer, Sigurður Bogason, Christian Colmer, Maria Bunke, Matthias Kück.

Bioactivity of phlorotannins in brown seaweed, Fucus vesiculosus. Rósa Jónsdóttir, Tao Wang, María Jesús Gonzalez, Isabel Medina, Hörður G. Kristinsson, Guðrún Ólafsdóttir.

TasteNet, a European consumer panel in development with satellites in the Netherlands, Norway, France and Iceland Joop B. Luten, Rian Schelvis, Adriaan Kole, Mats Carlehøg, Mireille Cardinal, Jean Luc Vallet and Emilia Martinsdottir.

Master's lecture in food science at the Faculty of Food and Nutrition, School of Health Sciences, University of Iceland. Matís, meeting room on the first floor, Skúlagata 4, tomorrow, Tuesday 29 September at 16-17.

Magnea G. Karsdóttir gives a talk on his MS project.

„Application of additives in chilled and frozen white fish fillets- Effects on chemical and physicochemical properties“

Supervisor:               Sigurjón Arason, Associate Professor of Food Processing

Co-supervisor:           Guðjón Þorkelsson, Associate Professor of Food Processing

Master's Degree Committee:      Sigurjón Arason, Guðjón Þorkelsson and
                                      María Guðjónsdóttir who is an employee of Matís  

Examiner:                  Hörður G. Kristinsson, Division Manager at Matís

The project is funded by the AVS Fisheries Research Fund, the Technology Development Fund and the Nordisk InnovationsCenter.

S amantekt - MS project.
The main objective of the project was to study the admixture of excipients, in particular fish proteins, and their effect on the chemical and physical properties of chilled and frozen fish fillets. Fresh fillets of saithe and cod and lightly salted fillets of cod were sprayed with some protein mixtures and compared with untreated fillets and fillets that were spray salted (1.5% and 4%). The fillets were then stored at + 2 ° C and -24 ° C for varying lengths of time. 

The factors examined were utilization, water resistance, chemical composition and T₂ transversal relaxation hours. The addition of the proteins increased the weight gain during injection compared to salt-injected fillets, but to varying degrees depending on the type of protein. The added proteins also had a significant increase in post-storage utilization and a decrease in the amount of drip compared to untreated and spray-salted fillets.

The most influential proteins were hydrolyzed fish protein (FPH) and membranous fish protein (HFP), but they also gave relatively better overall utilization of cod fillets. Mixing with proteins and / or salt, on the other hand, had little effect on the water resistance of the fillets, but it was expected that the water resistance would be better compared to untreated fillets.

The mixture that had the most positive effect on water resistance was FPH. The addition of protein to saithe and cod fillets has, on the whole, a positive effect on improving the stability and quality of the fillets, but there is a need to develop and the best blending methods with regard to the raw material.

The cod fillets showed better results compared to the saithe fillets. The saithe fillets seem to be much more sensitive to injection and freezing than the cod fillets, but loosening is a known problem with saithe fillets. The addition of fish proteins is an option that is worth exploring further with the aim of increasing the utilization and value of seafood.

Science Week 2009 will be held on Friday 25 September at the Reykjavík Art Museum from 17 to kl. 22. Matís is a participant in the science vigil and a large number of people can be expected to visit.

The day is dedicated to European scientists and is celebrated in major European cities. The aim of Science Week and related events is to bring science closer to the public, to introduce the people behind the research and to make the public think about the importance of research and scientific work in modern society. Rannís stands for Science Week in Iceland.

The bombing gang and more show up!
Vísindavaka is full of information for people of all ages and this year there will be events in the field, such as the Bomb Gang that comes to the area, people can try to run the Science Web on a hole, the star boys invent something fun and new science shows Ara Reliable will be introduced. At Science Week, scientists from universities, institutions and companies present research projects to the public in a lively and fun way. Guests get to see and test various devices and tools used in research, view the products of projects and chat with the scientists themselves about how to work on science, research and innovation. The family is at the forefront of Science Week and there is an ideal opportunity to introduce the world of science and technology to children and adolescents, but young people are especially welcome at Science Week.

Hopefully, as many people as possible will be able to visit the Reykjavík Art Museum and chat with scientists and see what is on display at Vísindavaka. There is no entrance fee and everyone is welcome. Here an overview of the program and participants can be found.

Matís employee, Þóra Valsdóttir, will give a talk on this topic at an open meeting tomorrow, Thursday 24 September at 15-17 at the Grand Hotel.

The annual turnover in the meat industry in Iceland is estimated at ISK 25 billion. It is estimated that at least 5% or 1250 million will be lost due to shrinkage that occurs before the product reaches the consumer. Therefore, there is a lot of work to be done if this shrinkage can be reduced.
What can be done to reduce waste in food production and distribution? What does improved treatment and information flow between parties in the value chain yield?

The Confederation of Icelandic Industries, Tækniþróunarsjóður, Norðlenska, Sláturfélag Suðurlands, Kaupás, AGR, Matís and Rannsóknarsetur verslunarinn, call for an open meeting where the results of a development project on this subject will be presented, where the meat industry was taken as an example. The results can be applied to other sectors of the food industry.

Location: The center, Grand Hotel Reykjavík
Time: Thursday 24 September at 15-17

Agenda:

1. Benefits of improved food handling and knowledge of food. Þóra Valsdóttir, food scientist, Matís.
2. Use of information systems to improve production management and reduce inventory costs. Einar Karl Þórhallsson and Hlynur Stefánsson, AGR engineers.
3. Product management of fresh food - precedent and experience. Emil B. Karlsson, director of the Research Center of the store.
4. General discussion.

Moderator: Davíð Lúðvíksson, Director of Policy and Innovation, SI.

Please announce your participation to the e-mail address mottaka@si.is

There are now good guests in Iceland, partly because of the screening of Terra Madre, which is shown at the RIFF film festival. These good guests will visit Matís tomorrow.

These are Paolo di Croce, CEO of Terra Madre and Secretary General of Slow Food International, and Veronica Veneziano, Regional Representative of Slow Food International for the Nordic countries.

Paolo Di Croce sits on the board of Slow Food International internationally. The association has tens of thousands of members and is a dominant force in building gourmet and traditional foods where the aim is to maintain traditions and fight against over-industrialization in the world's food production. The organization also strives to ensure diversity in cultivation and to maintain natural stocks. As a result, there is a great deal of discussion about GMOs, and the organization fights to ensure that genetically modified foods do not eradicate natural strains. 

There are also more specific goals, such as ensuring that cheeses made from unpasteurised milk are not banned by the health authorities. 

During the visit to Matís, employees will be introduced to the company's approaches on how to strengthen small-scale production in Iceland and also to show the unique products we have in this country as well as Matís' results from the work of employees in this field.

For further information, contact Þóra Valsdóttir, thora.valsdottir@matis.is.

Matís, Skotveiðifélag Íslands, Matvælastofnun and Úlfar Finnbjörnsson at Gestgjafan offer an open educational meeting on these issues on Tuesday 22 September. from 8: 30-09: 45 at Hotel Nordica, Suðurlandsbraut 2.

Now is the time of year for wild game fishing to be completely forgotten. Icelanders' hunting of geese, ptarmigan now or on larger prey, such as reindeer, is more popular than ever and, as of this writing, almost all of the reindeer quotas have been caught this autumn.

How should hunters and others involved in the treatment and treatment of wild game behave? People have not always agreed on this and different points of view have often been raised there. For example, there are ideas as to whether the cooling of wild game, as it is practiced today, where animals are dug into ponds and retrieved later, is the best thing that can be done in the situation to ensure the quality of the meat. Or is it desirable to refrigerate in another way and perhaps slow down the cooling to get more meat? If we slow down the cooling, are we taking risks from the point of view of food safety and increasing the likelihood of bacterial growth? The above points of view and more as well as rules on the treatment and treatment of wild game address there.

In addition, experts on wild game have often complained about the utilization of the raw material, and many believe that much better could be done in that regard. Are there opportunities in food tourism for better utilization of wild game meat, and perhaps it would be possible to further sharpen Iceland's uniqueness in food and drink by paying more attention to the clean and unpolluted raw materials we have? Could food tourism create significant currency in these difficult times?

On this occasion, Matís, Skotveiðifélag Íslands, Matvælastofnun and Úlfar Finnbjörnsson at Gestgjafan will invite to an open educational meeting on these issues on Tuesday 22 September. from 8: 30-09: 45 at Hotel Nordica, Suðurlandsbraut 2. There, the country's leading experts in the treatment and treatment of wild game will give a talk on this interesting but controversial topic.

Agenda
08: 30-08: 35 - Jón Bjarnason, Minister of Fisheries and Agriculture - Meeting convened
08: 35-08: 45 - Ívar Erlendsson, guide / reindeer guide - After the shot, what then?
08: 45-08: 55 - Sigmar B. Hauksson, Skotvís - Better use of wild game - more pleasure, more memories?
08: 55-09: 05 - Kjartan Hreinsson, MAST - Legislation on the treatment and treatment of wild game
09: 05-09: 15 - Guðjón Þorkelsson, Matís - On the treatment and treatment of wild game; opportunities in product development?
09: 15-09: 25 - Úlfar Finnbjörnsson, The Host - Full utilization of the products along with seasoning, cooking and side dishes!
09: 25-09: 45 - Questions, answers, discussions

Board of Directors
Sjöfn Sigurgísladóttir, CEO of Matís

Hot in the jug!

In the spring was the book Magnetic Resonance in Food Science, Challenges in a Changing World published following a successful conference that Matís held at the Nordic House on 15-17. September 2008 on the application of Magnetic Resonance technology in food production and food research. 

Main text  

The book is edited by María Guðjósdóttir, project manager and doctoral student at Matís, together with Professor Peter Belton at the University of East Anglia and Graham Webb from the Royal Society of Chemistry. The book is published by the Royal Society of Chemistry in the United Kingdom. The conference was attended by 80 participants from all over the world and presented their research results. Of these, 32 projects were presented in lectures and 32 as posters. The book that has now been published consists of 29 articles by these scientists and the articles are divided into four chapters; New Techniques; Food Systems and Processing; ESR and other Techniques; Fish and Meat. For those interested, the book can be obtained from Matís by sending an e-mail to María Guðjónsdóttir (mariag@matis.is) or order by phone 422 5091. 

The conference was the ninth in a row International Conference on the Applications of Magnetic Resonance in Food Science, but the conferences are held every other year. The next conference will be held in the autumn of 2010 in Clermont, France, under the auspices of the L'Institut National de la Recherche Agronomique (INRA) in France.