Matís
Many people were interested in working on projects for Matís and there were also many who wanted to apply for a summer job.
The aim of the project (Vinnsluspá ðorskafla) by Svein, who is the head of the department at Matís, was to collect data on cod fishing and processing of four Icelandic fishing companies, analyze them statistically and set up optimization models to facilitate the management of cod fishing and processing in Iceland, says journalist Hjartar Gíslason's article in Morgunblaðin. "Data on fillet utilization, release and roundworms in cod were collected from 2002 to 2006. All these variables have a significant impact on profits from cod fishing and processing.
Significant differences in fillet utilization by region
The results of the project indicate that the output of the cod value chain can be increased by taking the cod to certain fishing areas and at a certain time of the year, but the results showed that the use of fillets, los and roundworms in cod depend, among other things, on the fishing location and time of year," says the Morgunblaðin article. Sveinn says in the article that the results are actually that there are considerable differences in fillet utilization depending on the region and time of year.
"There was a direct relationship between the weight of the fish and the age of the raw material, as well as the time at which the fish was caught. There was also a relationship between worms in the fish and its size, and the number of worms also depended somewhat on where the fish was caught. The next step was then to build an action analysis or optimization model on all this information. It took these results, processed them further and put them into context with oil prices, distance on the tickets and other things like that. In this way, it was possible to get an estimate of where it would be most profitable to pick up the fish."
The full interview can be read in Morgunblaðið on Wednesday 30 January 2008.
The program starts at 11:00 and ends at 17:00.
You can get more information about what Matís does in the Future Days here.
Matís has emphasized offering its advice and services in the food industry beyond Iceland, and the aim of the agreement is to make it easier for the company to achieve its goals. Matís has already taken the first step in that direction in collaboration with the Norwegian research company SINTEF at the end of last year. It is hoped that the agreement with BE will increase Matís' potential in more areas. BE, based in Denmark and the Faroe Islands, has many years of experience in project management and through funds and in collaboration with companies in various industries, and Matís will focus on offering BE's services in Iceland.
"The goal is first and foremost to offer food companies in Iceland, the Faroe Islands and other countries more solid knowledge for continued development in the food industry. We also focus on facilitating Matís and BE's participation in innovation projects, especially through international projects, ”says Sjöfn Sigurgísladóttir, CEO of Matís.
Matís' report, published in mid-2007, states that dried fish is a very healthy food, light, nutritious and rich in protein. It states that dried fish is a rich source of protein with an 80-85% protein content.
It has become increasingly clear that fish protein is important in terms of hygiene. For example, fresh haddock has a 17-19% protein content, while haddock dried fish has a 75-80% protein content. It is estimated that a healthy adult needs 0.75 g of protein per kg of body weight. Therefore, a man weighing 70 kg needs 53 g of protein per day. To get this amount from dried fish, he needs to eat over 66 g. A woman weighing 55 kg needs 41 g of protein a day, or 51 g of dried fish.
Dried fish is therefore suitable for those who seek to get additional protein from their diet, such as for people who do mountaineering or sports and fitness. Furthermore, it has been found that the salt content is somewhat higher in dried fish that is dried indoors than fish that is dried outdoors. However, the salt content of the product can be controlled and it is therefore easy to control such use. Trace elements (elements) are well within the recommended daily allowance, except selenium. The amount of selenium in 100 g is three times the recommended daily dose but is not considered harmful in any way.
You can read Matís' report on the health of dried fish here.
Gullfisk's advertisement is here.
The aim of the project was to collect data on cod fishing and processing by four Icelandic fisheries companies, analyze them statistically and set up optimization models to facilitate the management of fishing and processing of cod in Icelandic waters. Data on fillet utilization, release and roundworms in cod were collected from 2002 to 2006. All of these variables have a significant impact on profits from cod fishing and processing.
The results of the project indicate that the yield of the value chain of cod can be increased by catching the cod in certain fishing areas and at a certain time of year, but the results showed that fillet utilization, release and roundworms in cod depend on fishing location and season.
Partners in Sveinn's doctoral project were: Samherji, Fisk Seafood, Vísir and Guðmundur Runólfsson hf. Grundarfjörður.
Participants: Staff of institutions or companies that have a need for simple, quick and objective sensory evaluation of drinking water, such as staff of water utilities, health representatives and more.
Course content: The course covers practical theories of sensory evaluation, a detailed review of the sensory evaluation method and sensory evaluation analysis of drinking water. The course is based on two methods: NMKL method no. 183, 2005: Sensory quality control test of drinking water and NMKL procedure no. 11,2002: Sensory assessment of drinking water.
Place and time: February 12, 2008 Matís, Skúlagata 4, Reykjavik.
The course will be held in ENGLISH by Steffen Solem, Eurofins -Norsk Matanalyse.
Area of work
Work to strengthen food tourism nationwide with an emphasis on the Southeast as well as other product development projects. It is desirable that the employee in question lives in the area.
The job includes e.g.
• Develop local food ideas. • Work with food tourism partners in the Southeast. • Promote projects related to the economy in the area. • Design and development of processing processes.
Qualification requirements
University education in food engineering, engineering, biology or fisheries science. Experience in product development is an advantage.
For further information, please contact: ingibjorg.s.sigurdardottir@matis.is
Two Matís employees, Franklín Georgsson and Margrét Geirsdóttir, held courses in the cities of Maputo, Beira and Quelimane under the auspices of the Icelandic International Development Agency (ICEIDA) at the end of last year to train experts and staff of the institute's microbiological measurements on water. As a result, it will be possible to offer reliable quality and safety measurements of water for food production, in addition to ensuring a safe drinking water for the number of inhabitants.
In recent years, the Icelandic Development Cooperation Agency has supported the government of Mozambique in the development of official quality control in the fisheries sector, and the laboratories and the training of their employees are part of that cooperation.
It says that the commercial products are fragile and have a limited shelf life, such as fish and vegetables that often have to be transported long distances. "The food of the future for thinking people will increasingly revolve around both healthy and fresh, since healthy food is also the freshest available. This is a food that contains phospholipids with a high proportion of omega-3 fatty acids as well as antioxidants, which come naturally to them. Examples of this are fish and vegetables. However, these food products are usually fragile and have a limited shelf life," says Ragnar.Well-educated people with a lot of money
It is also stated that the life expectancy of Europeans is increasing, although the probability of a healthy life has not grown as fast. "A growing proportion of Europeans are therefore well-educated people with ample financial resources and that is exactly the thinking market of the future. These are people who want to be as fit in their fifties and twenties and these people prefer to be able to run a half marathon in their seventies. In this context, it is appropriate to recall the story of the Greek goddess Eos, who asked the god Zeus to immortalize his beloved lover Tithonus. Zeus responded well to the request, but forgot to give his lover a beautiful eternal youth. It so happened that the goddess Eos spent many thousands of years in care and aging services with an elderly man. Naturally, we do not want to get into this, "says Ragnar in a conversation with Jjóhanna Ingvarsdóttir, a journalist from Morgunblaðið.To maintain the glow of youth
The interview also shows that in order to maintain youthful radiance and health, there are three main effects: food, exercise and heredity. "We simply have to take what is involved in genetics because the inheritance has been" messed up "immediately at conception and we can not change anything in that regard," says Ragnar.
"In fact, we would have had to choose our parents diligently before conception in order to influence that aspect of existence. However, both exercise and diet have a lot to say about how we feel about getting angry. It has been shown that exercise and brain exercises produce a higher amount of positive fatty acids in the blood than otherwise, which means in other words that using the body instead of standing still increases its durability," says Ragnarí in an interview with Morgunblaðið.
The interview can be read in its entirety in Morgunblaðið on 3 January.
