Category: News

The doctoral defense will take place at the Faculty of Food and Nutrition, University of Iceland, on Friday, May 8 at 13. Nutritionist Hólmfríður Sveinsdóttir then defends her doctoral thesis "Studies on the variation of protein expression in cod larvae with age and as a response to environmental factors".

Opponents are Dr. Albert Imsland, Professor at the University of Bergen in Norway and Dr. Phillip Cash, Professor of Research at the University of Aberdeen in Scotland. The supervisor of the project was Dr. Ágústa Guðmundsdóttir. Dr. Inga Þórsdóttir, President of the Faculty of Food and Nutrition, will chair the ceremony, which will take place in the Celebration Hall, University of Iceland.

Summary of study
Studies show that the health of fish larvae can be improved by various environmental factors such as protein digestion and supplemental bacteria. In the doctoral project, protein set analyzes were used to monitor changes in the protein set of cod larvae with increasing maturity and as a response to protein digestion and bacterial treatment. Emphasis was placed on the analysis of the digestive enzyme trypsin as well as proteins that can be linked to development and a non-specific immune response. The results of the research are presented in 5 scientific articles and one book chapter. It was found that trypsin is at a minimum at the beginning of the diet, but then it can be assumed that there is a great need for protein digestion.

There were significant changes in the amount and variability of the number of proteins in the protein set of the larvae with increasing maturity, and keratin variants showed the most age-dependent changes. The major proteins detected in small amounts in the cod larvae protein mass after treatment with additive bacteria may be associated with a non-specific immune response. The majority of the proteins detected in increased amounts after treatment of cod larvae with protein digestion can be linked to their energy economy. Two trypsin strains were found in the protein cluster of cod larvae. There was no difference in the levels of these two trypsin strains in cod larvae after their treatment with additive bacteria or protein digestion.

Main results
The results of the doctoral project are the first step in building a database for the protein set of cod larvae. They contain important information about the variability of proteins in the protein set of cod larvae with increasing maturity and in response to changes in environmental factors. The project was carried out in close collaboration with the University's Institute of Natural Sciences. Other partners were the University of Hólar, the Marine Research Institute and the University of Aberdeen in Scotland. The supervisor of the doctoral project was Dr. Ágústa Guðmundsdóttir, professor, but in addition to her, the doctoral committee included Dr. Bjarnheiður K. Guðmundsdóttir, specialist at the University of Iceland Laboratory at Keldur and adjunct professor at the Faculty of Medicine, Dr. Helgi Thorarensen, professor at Hólar University and Dr. Oddur Þ. Vilhelmsson, Associate Professor at the University of Akureyri. The sponsors of the project were the University Fund of Eimskipafélag Íslands, Rannís, the AVS Research Fund, the Research Studies Fund and the University of Iceland Research Fund.

About the doctoral dissertation
Hólmfríður Sveinsdóttir was born on February 8, 1972 in Sauðárkrókur. Hólmfríður graduated from the School of Natural Sciences at Fjölbrautarskóli Norðurlands vestra in 1993. In 1995, Hólmfríður began studying nutrition at the Justus-Liebig University in Giessen in Germany and completed a dipl. oec. troph degree in nutrition, which corresponds to a master's degree in nutrition in 2001. Hólmfríður's master's project dealt with H + -ATPase in maize plants. Hólmfríður is certified as a nutritionist.

Hólmfríður began her doctoral studies at the Faculty of Food and Nutrition at the University of Iceland in 2002. She is the daughter of the couple Sveinn Rúnar Sigfússon, a shopkeeper, and Heiðrún Friðriksdóttir, a medical secretary. Hólmfríður is married to veterinarian Stefán Friðriksson and together they have three children, Friðrik Þór, Herjólf Hrafn and Heiðrún Erla.

It can be mentioned at the end that Hólmfríður will start working for Matís in Sauðárkrókur next week. This is another example of how Matís promotes, through its activities abroad, that knowledge is reflected in the local community.

On the 12th of May Hotel Saga by Hagatorg

The Nordic Innovation Center, the Nordic-Atlantic Co-operation, the Nordic Council of Ministers, chaired by Iceland, and Matís invite you to take part in a conference and discussion on innovation in the fisheries sector.The main topics are:The main topics are:

• Support for innovation and Nordic synergies / Innovation systems and Nordic synergies
• Fishing gear / Fishing gear
• Eldi / Aquaculture
• Production and distribution / Processing and distributions
• Marine biotechnology including algae / Marine biochemicals including Algae Technology

The conference will feature recognized speakers from Canada and the Nordic countries. Part of the conference will be a panel discussion that provides a golden opportunity to present their views on the emphasis on and support for innovation.

This is a conference you do not want to miss!

The conference will be chaired by the Minister of Fisheries and Agriculture

The conference will be held in English. 

Participation is free! Registrations are accepted as long as accommodation allows.

Dr. Alfredo Aguilar, Executive Director of the biotechnology division of the EU Food Framework Program 7, is currently in Iceland. He has, among other things, visited Matís where he presented the recent framework program. Tuesday.

Dr. Alfredo also received a good introduction to Matís 'operations, especially the biotechnology part of the company's operations, as Matís' operations in this field are at the forefront in the world. Dr. Alfredo also gave a presentation at Rannís on grants from the European Union's 7th Marketing Program for research and innovation in the fields of food, agriculture, fisheries and biotechnology.

He will stay in Iceland over the weekend and will at that time do little for himself and walk on Hvannadalshnúkur with Matís employees, but that trip will start on Saturday 2 May.

Great catch is from Dr. Alfredo to Iceland, as his knowledge of the funding of the European Union's 7th Marketing Program for research and innovation in the fields of food, agriculture, fisheries and especially biotechnology is unique.

An interesting conference that Matís participates in organizing on behalf of a project funded by the NICe fund.

The theme of the conference is:

Nordic Food Identity (ID-NorFood)

The conference discusses "terroirs" and refers to areas or districts with the same landscape and climate that affect the special characteristics of local food. Emphasis will be placed on examining the Nordic effects of the landscape and climate on the characteristics of Nordic foods, and the increased value of food labeling in terms of regional characteristics will also be discussed. 

The conference will be held in Oslo on 12 May.

More on the subject http://www.id-norfood.life.ku.dk/

For further information, please contact Emilia Martinsdóttir, emilia.martinsdottir@matis.is.

Steingrímur J. Sigfússon, Minister of Fisheries and Agriculture, has decided, after submitting the matter to the Government this morning, that Matís ohf. will move its operations to new premises by the end of next year.

In accordance with the goal of increasing the number of jobs in the construction industry, the State Construction Agency was commissioned to advertise for rental housing for Matís ohf. which now operates in three locations across the city.

It was then decided to choose the construction company Mótás, which had offered to rent a 3,800 square meter building at Vínlandsleið 12, Reykjavík. The building, which is now fully sealed, is on three floors with a basement, and the landlord will furnish the building and return it completely finished on the outside and inside. The landlord has estimated that the manpower requirement, including ancillary work to complete the building in accordance with Matís' building description, is around 200 man-years.

By Act no. 68/2006 on the establishment of Matvælarannsóknir hf. authorized the Althingi to establish a limited company for the operation of the Fisheries Research Institute, Matvælarannsóknir Keldnaholt, cf. a co-operation agreement between the Institute of Technology and the Agricultural University, and the laboratory of the Environment Institute. In the comments on the bill, great emphasis was placed on enabling the company to merge under one roof the activities of the institutions that were being merged.

The company - Matís ohf. - entered into force on 1 January 2007.

Matís and RU offer interesting courses for raw material producers. The course is short but concise and is useful for farmers, small boat fishermen, shooters and other raw material producers at companies or with their own operations.

OBJECTIVE:
The aim of the study is to strengthen raw material producers in product development and raw material utilization. Emphasis will be placed on product development and innovation from raw materials to consumers. Among other things, it will be discussed how opportunities can be identified, how opportunities are transferred from the concept stage to the development stage, the management of new development and finally how new development is communicated in the form of a new product or service offering.

WHO:
The course is intended for farmers, small boat fishermen, shooters and other raw material producers with their own operations.

MATERIAL:
1. Market research, April 29 at 13‐17
- Valdimar Sigurðsson RU

2. Legal environment and food safety, May 6 at 9-17
- Franklin Georgsson and Margeir Gissurarson Matís

3. Product development and innovation, 13 and 20 May at 9-17
- Marína Candi RU, Sjöfn Sigurgísladóttir and Þóra Valsdóttir Matís

4. Production and supply management, May 27 at 9-17
- Hlynur Stefánsson RU and Sveinn Margeirsson Matís

5. Marketing of own product, June 3 at 9-17
- Valdimar Sigurðsson RU, Gunnþórunn Einarsdóttir and Guðmundur Gunnarsson Matís

DATE:
The program begins on April 29 and ends on June 3.

PRICE:
129,000 kr.

INFORMATION AND REGISTRATION:
phone: 599 6200
www.opnihaskolinn.is
stjornmennt@opnihaskolinn.is
www.matis.is/opni-haskolinn

Matís' spring conference was held on 16 April. Many interesting speakers gave presentations at the conference and the presentations are now available on Matís' website.

In parallel with the lectures, there was an exhibition on the results of the collaboration between Matís and a number of companies. These include Reykjavík University, the University of Iceland, Godthaab from the Westman Islands and Norðurskel, to name a few.

It is safe to say that the conference was a success and that those who attended it became much wiser.

The Minister of Fisheries and Agriculture, Steingríma J. Sigfússon, opened the conference in the presence of a large crowd.

Lectures (pdf):
Knowledge index - Friðrik Friðriksson, Chairman of the Board of Matís
Innovation and results - Sjöfn Sigurgísladóttir, CEO of Matís
Hundreds of times the value added; are the possibilities endless? - Hörður Kristinsson, Matís, University of Florida
Fisheries; marketing, image, product development and processing - Kristján Hjaltason, consultant
The biotechnology of the future - Jakob Kristjánsson and Ragnar Jóhannsson, Matís
Opportunities in Icelandic agriculture - Guðjón Þorkelsson, Matís
The road to quality of life - Hjalti Þór Vignisson, mayor of Höfn in Hornafjörður
Where to sail to catch the best catch? - Steingrímur Gunnarsson, Trackwell
Funding for innovation and research in Norway - Friðrik Sigurðsson, Sintef MRB AS
Utilization in a new light - Sveinn Margeirsson and Sigurjón Arason, Matís
Icelandic food: experience, culture, specialties  - Brynhildur Pálsdóttir, Iceland Academy of the Arts, Matís
Food education - the future of the profession - Inga Þórsdóttir, University of Iceland

Matís' spring conference will be held on Thursday 16 April.

Tjarnarsalur, Reykjavík City Hall
The theme of the spring conference is "Knowledge for the national economy“.
Thursday, April 16 - 12: 45-17: 00

13: 00-13: 10 Opening - Steingrímur J. Sigfússon, Minister of Fisheries and Agriculture
13: 10-13: 20 Knowledge index - Friðrik Friðriksson, chairman of the board of Matís
13: 20-13: 35 Innovation and output - Sjöfn Sigurgísladóttir, Matís
13: 35-13: 50 Hundreds of times added value; are the possibilities endless? - Hörður Kristinsson, Matís, University of Florida
13: 50-14: 10 Fisheries; marketing, image, product development and processing - Kristján Hjaltason
14: 10-14: 20 Biotechnology of the future - Jakob Kristjánsson and Ragnar Jóhannsson, Matís
14: 20-14: 30 Opportunities in Icelandic agriculture - Guðjón Þorkelsson, Matís
14: 30-15: 00 Coffee and show
15: 00-15: 10 The road to quality of life - Hjalti Þór Vignisson, mayor of Höfn in Hornafjörður
15: 10-15: 20 Where to sail to catch the best catch? - Steingrímur Gunnarsson, Trackwell
15: 20-15: 40 Funding for innovation and research in Norway - Friðrik Sigurðsson, Sintef MRB AS
15: 40-15: 50 Utilization in a new light - Sveinn Margeirsson and Sigurjón Arason, Matís
15: 50-16: 00 Icelandic food: experience, culture, specialties - Brynhildur Pálsdóttir, Iceland Academy of the Arts, Matís
16: 00-16: 05 Food education - the future of the profession - Inga Þórsdóttir, University of Iceland
16: 05-17: 00 Light refreshments and show

Conference moderator: Þorsteinn Ingi Sigfússon, CEO of the Iceland Innovation Center.

The exhibition runs alongside lectures, from 12: 45-17: 00.

Admission is free and the conference is open to everyone.

Please announce your participation at vorradstefna2009@matis.is.

Matís will present his activities at the Town Hall in Stykkishólmur tonight at 20.

The Stykkishólmsbær Business Affairs Committee convenes a meeting on 1 April. The meeting is part of the meeting campaign of the Business Affairs Committee and Matís will present its activities, opportunities in food processing, biotechnology and food tourism to strengthen the economy in the area.

The meeting starts at 20 and is open to all.

News from www.stykkisholmur.is

Great progress has been made in the breeding and cultivation of barley in this country. Barley has primarily been used as animal feed, but interest in its use for human consumption has been growing.

This is not least due to the hygiene of the barley, but important substances such as fiber are found in barley to a greater extent than wheat. It is also important that barley is a very versatile grain for food processing.

One of the main weaknesses of Icelandic barley cultivation is that the grain does not dry enough in the field and must therefore be dried before it can be used for food production. Cultivation safety is also lower in Iceland than in many other places. Costs and incomes in barley farming need to be analyzed and also look at the side of the food industry.

Barley can be used in baked goods, cereals, porridge, composite dishes and side dishes instead of rice. Barley is used to make malting barley which is used in the production of alcoholic beverages. It is also conceivable that barley will be used in functional foods that promote health. Barley gives food a healthy image due to the fiber and other cavities in it.

In the project "Increased value from Icelandic barley" it was shown that barley can be used in various ways in the food industry. The chemical content of the barley was similar to what happens abroad and the food safety with regard to microorganisms and contaminants was adequate. The project did not reveal anything that militates against the utilization of Icelandic barley for human consumption. The results of the project are useful for the presentation of barley products and the assessment of their health value. The main results and conclusions are summarized below.

Baking industry
The use of barley in baking products was shown to be successful and it can be recommended that the baking industry use barley in its production. The baking industry can produce a wide range of barley products. The bread should not be focused on, but also bakery products that can be largely or exclusively made from barley (flatbreads, cakes, etc.).

From a nutritional point of view, it is important to increase the amount of fiber in the diet of Icelanders. It is particularly interesting that the barley contains water-soluble fiber substances called beta-glucans. These fiber can lower blood cholesterol and have a lowering effect on blood sugar. It is therefore possible to increase the health of bread products by using barley in the products.

In order to be able to meet the potential needs of the baking industry, it must be possible to peel and grind Icelandic barley to a considerable extent. It is necessary for trade in barley for the baking industry to be based on defined quality requirements. Icelandic barley could perhaps meet 10-20% of the domestic demand for cereals for the production of baked goods.

Malt production
The project succeeded in producing Icelandic barley malt with satisfactory properties. Malt production needs to be transferred to the production stage. The production must be of consistent quality, but Icelandic barley can vary considerably from year to year and producer. The raw material for malting must be the Icelandic barley of the highest quality. Development work is necessary to put together usable work processes and retrieve damaged grain.

Alcoholic beverages
Beer was produced from Icelandic barley malt and then only the hops were imported. Strictly speaking, Icelandic plants need to replace the hops if beer is to be Icelandic. Barley and water, however, are the most important raw materials for making beer. Whiskey production from Icelandic barley is possible but has not been investigated. Whiskey production does not make as high demands on the quality of the barley as beer production.

Cuisine and regional registers
Barley is suitable for various cuisines and it is ideal to use it in district registers where barley is grown. The tourism industry can benefit from this.

Biochemical processing
Barley can become a raw material in biochemical processing. Beta-glucans and other barley sugars can be processed. Enzymes could be used to break down polysaccharides into oligosaccharides that could have biological activity. Low sugars can be used in more foods than beta-glucans as the beta-glucans increase the viscosity of certain foods too much. A health-promoting target diet could be based on barley beta-glucans. This could open up new possibilities for the utilization of barley for human consumption. Other ingredients in barley could be important for a targeted diet, such as tocopherols and polysaccharides. Beta-glucans are already being added to various foods abroad and this trend is likely to continue.

Quality requirements
It is important that a channel is found to develop the quality requirements that have been set. Drying the barley is one of the most important things. Manufacturers need to consider this aspect. Drying stations for a specific area could be a good option. The baking industry makes certain demands on barley flour, but for the malting process, other requirements must be met.

It is important that barley is not moldy, neither in the field nor in storage. Some molds can produce fungal toxins that are harmful to humans and livestock. There is no evidence of fungal toxins in Icelandic barley. Emphasis should be placed on monitoring the presence of mold in cereals or flour and preventing the use of the product, whether it is used as animal feed or for human consumption.

Uniqueness
It is possible that various types of fungal toxins do not form in Iceland in the field due to low ambient temperatures and this could be a special feature for Icelandic agriculture. Research is lacking on the formation of fungal toxins in Icelandic conditions.

Adequate food supply in Iceland
Barley and potatoes are the only sources of carbohydrates produced in the country to a significant extent. It can therefore be important that barley is produced in the country for both feed and food production. The cultivation of barley in Iceland is part of ensuring a sufficient food security for Icelanders. Interest in the utilization of domestic raw materials for food production has also increased.

Seminar in Denmark on Nordic grain
Ólafur Reykdal from Matís and Ólafur Eggertsson and Guðný Valberg from Þorvaldseyri attended seminars on behalf of the project Nordic Corn in Nordic Cuisine (Forum for Nordic Domesticated Cereals for the New Nordic Kitchen) in Denmark on 10 and 11 March 2009. The project was under the program New Nordic cuisine. At the seminar, scientists, bakers and producers gathered and shared their experiences.

Information from the seminar can be found here.

For further information, please contact Ólafur Reykdal, olafur.reykdal@matis.is.