Matís
The direct telephone number for the microbiology department is 422-5116 or 858-5116.
Information on other employees' telephone numbers can be found on our website, http://www.matis.is/um-matis-ohf/starfsfolk/
Matís staff wishes its customers and all Icelanders a Merry Christmas and a prosperous new year.
It is Matís' wish that the grant be put to good use and further support the excellent work that is already being done at Kraft.
Further information can be found on Kraft's website, www.kraftur.org.
Therefore, all activities of the company, including telephone and computer systems, will be down from 17:00 on Thursday 17 December until 08:00 on Monday 21 December.
We apologize for any inconvenience this may cause.
Due to emergencies, you can call Odd Már Gunnarsson, Head of the Business Development Division, at 858-5096.
With best regards,
Matís staff.
Matís' operations in Reykjavík have been in 3 locations but will now be merged under one roof and this will be a great streamlining of operations.
"This change will be a revolution for Matís and the company's operations. We are merging operations that are currently in three locations in Reykjavík under one roof. At the same time, it will be a great change and strength for our offices around the country to now be able to have their backing under the same roof in Reykjavík, "says Sjöfn Sigurgísladóttir, CEO of Matís.
The merger in one place lays the foundation for an even stronger work for the research company Matís, and the CEO says that it can be important for innovative projects in the field of the food industry.
"I have no doubt that we are already seeing the results of our emphasis on increasing Matís' collaboration with universities and the business community. This supports innovation in fisheries and agriculture, but also innovations such as food-related tourism, for example. The business community is constantly perceiving better opportunities in research and that is precisely why I welcome the fact that we are enabled to grow with new headquarters when it is important for the national economy to promote innovation, "says Sjöfn Sigurgísladóttir, CEO of Matís.
In the next few days, the new building will be moved and operations there will be fully operational in early January 2010.
Matís thanks Mótás hf. for a very successful collaboration at this time.
Customers are kindly requested to schedule sampling projects so that they do not fall within the specified transfer dates. If there is an urgent need, we can provide our customers with certain microbial and chemical measurements at our laboratory in Neskaupstaður or at other accredited laboratories that we use as subcontractors during the transfer period.
It is expected that the operation of the service measurements will return to normal as early as the beginning of January next year. As soon as we apologize for any inconvenience our business partners may have from this temporary disruption to Matís 'service measurement operations, we would like to extend a warm welcome to you for your continued business and cooperation in Matís' new and magnificent headquarters.
On behalf of Matís' service measurement staff,
Franklin Georgsson,
Head of Measurement & Communication.
The mackerel has mainly been caught in July and August off the coast of Iceland, but in the summer of 2009 Icelandic vessels began to catch mackerel with herring in June and caught mackerel until September. For the next fishing year, 130 thousand tonnes of mackerel have been allocated.
In order to be able to process mackerel on board Icelandic fishing vessels, they must have certain equipment, first there must be a sorter that sorts the mackerel from the herring. Style classifiers have proven to be good in that respect, but it is also possible to classify the mackerel in that equipment. The traditional processing line used for processing and freezing herring needs to be changed so that the mackerel can be decapitated and gutted before it is frozen. The market is mainly for decapitated and gutted mackerel, as its shelf life is the most.
It is important to be able to classify the mackerel from the Norwegian-Icelandic herring when the species in question are caught together to create the most value from the catch, instead of sending a large part of the mackerel-mixed herring catch for smelting. Numerous experiments have been made with the classification of the species and they have been successful, whether in the processing of only one species or both at a time.
The meeting was well attended and about 160 people came to listen to the speeches of Þorsteinn Már Baldvinsson, CEO of Samherji, and Sveinn Margeirsson, division manager at Matís.
The aim of the meeting was to shed light on opportunities and possibilities for better utilization and increased value. Icelanders are at the forefront of the utilization of marine resources and have strong and powerful fisheries companies with years of experience in meeting the needs of the market. But our raw material is a limited resource and therefore it is necessary to make the best use of it and create great value from it.
Þorsteinn Már's speech can be found here and Sveinn's talk can be found here.
For further information, please contact Sveinn Margeirsson, sveinn.margeirsson@matis.is, and Steinar B. Aðalbjörnsson, steinar.b.adalbjornsson@matis.is.
The meeting is hosted by Matís, the AVS fund and the Association of Fish Processing Plants.
The aim of the meeting is to shed light on opportunities and possibilities for better utilization and increased value. Icelanders are at the forefront of the utilization of marine resources and have strong and powerful fisheries companies with years of experience in meeting the needs of the market. But our raw material is a limited resource and therefore it is necessary to make the best use of it and create great value from it.
It could be that we are missing out on opportunities by often exporting unprocessed raw materials, we can make better use of our well-educated people in development and marketing, we can make better use of the opportunities inherent in the source of the raw material, and so on.
This meeting can shed light on the future possibilities of the Icelandic fisheries sector.
An advertisement for the meeting can be found here.
The article can be found here.
Further information can be obtained from Helga Gunnlaugsdóttir, helga.gunnlaugsdottir@matis.is
Five traditional foods were selected in each country, the production process was defined and then a number of nutrients were measured in the products. The Icelandic food was skyr, ham, pickled blood butter, dried fish and a delicious shark. This project was carried out in collaboration with the Agricultural University of Iceland.
Information on traditional foods has now been compiled and published in a loose-leaf folder. The text is in both English and the language of the country in question. The history of the food, its production and nutritional value are discussed. The information has been published on the EuroFIR project website and can be accessed at:
A general report on traditional European food was also published and can be accessed at:
http://www.eurofir.net/temp/EuroFIRspSynthesisspReportsp6_TraditionalspFoodsspinspEuropehs4hs.pdf
There is reason to point out a diverse version of the EuroFIR project. These are reports and information sheets on a variety of issues related to the chemical content of food. These include the discussion of trans fatty acids, health claims, bioactive substances, regulations and programs.
For further information, please contact Ólafur Reykdal, olafur.reykdal@matis.is.