Category: News

Dr. Liberia's Minister of Fisheries Chris Toe visited Matís (Icelandic Food Research) on his trip to Iceland. Matís staff introduced the Minister to the company's operations and laboratories on Skúlagata. The Minister was also briefed on Prokaria's biotechnology research, which is part of Matís.

Toe also talked to Einar K. Guðfinnsson, Minister of Fisheries, visited the Marine Research Institute and learned about the United Nations Fisheries School, which is located at Skúlagata. Furthermore, Toe and his entourage will visit many other companies in this country.

PHOTO: Chris Toe, far left, listens to Franklin's director Franklín Georgsson.

More about Liberia at Wikipedia.

The preconditions have now been created for the introduction of electronic assessment of pork carcasses in slaughterhouses, according to a new report from Matís on the results of measurements of the meat ratio of pork. An electronic assessment, which measures the proportion of meat in pork carcasses, gives more accurate results than has been published so far. It facilitates all communication between slaughterhouses and farmers as well as slaughterhouses and meat processing plants where pricing and meat ratio will go hand in hand.

The report also states that the variability of the Icelandic pig population is so small that there is no significant deviation even though the same calculation formula is used, according to measuring instruments, for all pigs.

The reason why it is now possible to introduce electronic food is that the breeding of pig farmers in this country has become purposeful and that the same pig population is used on all farms. The thickness of fat and muscle at certain measuring points has been assessed with electronic measuring devices and these results are compared with information from the Norwegian meat assessment. This was necessary to study the variability of Icelandic pigs within the population as well as between farms. Pig populations in Iceland are comparable to those in Norway.

The project was carried out for the Icelandic Pig Breeding Association.

It is important that the catch is landed in time so that it can be utilized better, because as soon as the fish is caught, it shrinks and loses freshness. This is the topic of discussion for Guðbjörg Heiða Guðmundsdóttir in her master's project, called Planning for maximum profit in the Icelandic cod industry, in the mechanical and industrial engineering department. Guðbjörg will give an open lecture on her project on 24 September.

After a fish has been caught, it shrinks on board fishing vessels and loses its freshness. This shrinkage reduces the processing capacity and utilization of the fish fillets. It is therefore important that the catch is landed in time so that it can be utilized better. Furthermore, that the processing is taken into account when planning the fishing industry so that the processing can process the fish immediately and bring it fresh to the market. A mathematical model that organizes fishing trips for fishing vessels and production in fish processing is presented. The operating profit of the processing and the fishing industry is maximized with regard to the reduction of the catch. Other factors in the optimization model are inventory status and processing flow.

The aim of the project is to design software that fisheries companies can use to assist in decision-making. The possibility of utilizing the model is demonstrated by applying the model to an Icelandic fisheries company. The effect of the length of fishing trips on shrinkage is investigated in addition to other factors.

Collaboration with Matís

Guðbjörg Heiða's project is carried out in collaboration with Matís and the project has been part of a larger project, Vinnsluspá þorskafla, which is funded by Rannís and AVS.

The project is carried out under the supervision of Pál Jensson, professor at the Faculty of Mechanical and Industrial Engineering at the University of Iceland and Sveinn Margeirsson, PhD student in Mechanical and Industrial Engineering and head of department at Matís ohf. Examiner is Snjólfur Ólafsson, professor at the Faculty of Business and Economics at the University of Iceland.

Place and time: Guðbjörg will give an open lecture on her project on September 24 at 12 noon in room 157 in VR-II in the building of the Faculty of Engineering and Natural Sciences at Hjarðarhagi 4.

Food in the Nordic countries is considered to have special properties that improve people's health. The main characteristics of Nordic ingredients are considered to be purity, taste and hygiene. Mads Holm, the head chef of the Nordic House, will give a talk on 25 August on how he intends to work with the ideas and principles of the new Nordic cuisine.

The Nordic Council of Ministers' co-operation program, "New Nordic Food and Cuisine", aims to explain the potential for value creation in Nordic food production and food culture. The aim is also to strengthen the countries' co-operation in the field of food production and link it to projects in the fields of tourism, health services, regional development and trade.

Mads Holm will give a talk at the Nordic House on 25 August at 3 pm.

The answers submitted have now been reduced due to a survey on health claims on food. You can view the winning numbers here.

Winning number

• 1531 - 30,000 kr. from Mjólkursamsälan
• 516 - 15,000 kr. from Mjólkursamsälan
• 551 - Cheese basket from Mjólkursamsälan
• 1183 - Cheese basket from Mjólkursamsälan
• 2193 - Cheese basket from Mjólkursamsälan
• 419 - Crystal from Ölgerðin Egil Skallagrímsson
• 2205 - Crystal from Ölgerðin Egil Skallagrímsson
• 2475 - Health basket from Lýsir
• 90 - Gift certificate from Myllan

Gunnþórunn Einarsdóttir and Emilía Martinsdóttir provide further information about the prizes by calling 422 5000.

More about health claims.

Matís would like to thank the participants for their participation.

There is an increasing demand for foods that have special purity and properties that are believed to improve people's health. The Nordic countries have a strong position in this regard in an international context, and this unique position can be used to create business opportunities. In particular, it is believed that local governments that are suffering from economic hardship can take advantage of this strength to their advantage.

The Nordic Council of Ministers' co-operation program, "New Nordic Food and Cuisine", aims to explain the potential for value creation in Nordic food production and food culture. The aim is also to strengthen the countries' co-operation in the field of food production and link it to projects in the fields of tourism, health services, regional development and trade.

The main characteristics of Nordic ingredients: Purity, taste and hygiene

The co-operation program for "new Nordic food and cuisine" is due to the fact that within Europe there is an increasing emphasis on local food specialties and an increasing number of people who are interested in getting to know and experience food related to specific areas. Although the Nordic countries have different criteria for food production in various ways, Nordic chefs have increasingly highlighted the characteristics of the countries as a whole. The main characteristics of Nordic ingredients are considered to be purity, taste and hygiene.

Create a more positive attitude towards your own food culture

A special steering group was set up to work on the plan. Iceland is represented by Emilía Martinsdóttir from Matís and Laufey Haraldsdóttir from the Department of Tourism at Hólar University. In each country, "ambassadors" have also been nominated with the task of disseminating knowledge and raising awareness of Nordic cuisine. The ambassadors work on presentations of Nordic cuisine and culture. The Icelandic ambassadors are Sigurður Hall and Baldvin Jónsson.

Among the tasks of the steering group is to define the meaning of the term "New Nordic food and cuisine". We need to take into account the different food traditions within the Nordic countries and create a more positive attitude among Nordic people towards their own food culture. Innovation in Nordic food production will be encouraged and local raw material use and food production will be supported.

NEW NORWEGIAN FOOD IN BRIEF

• There is an increasing demand for foods that have special purity and properties that are believed to improve people's health. The Nordic countries are unique in this respect.
• "New Nordic food and gastronomy" is intended to clarify the potential for value creation in food production and food culture in the Nordic countries.
• There is a growing emphasis on local food specialties in Europe.
• An increasing number of people who are interested in getting to know and experience food related to specific areas.
• Nordic chefs have increasingly highlighted aspects of Nordic cuisine as a whole.
• The main characteristics of Nordic ingredients are considered to be purity, taste and hygiene.
• A special steering group encourages innovation in Nordic food production and supports local raw material use and food production.

Matís (Matvælarannsóknir Íslands) advertises for a biologist with a further education. The field of work consists of priority and safety services in microbial research and participation in scientific research related to food and the environment.

Eligibility requirements: A university degree in biology or related subjects is a prerequisite. It is desirable that the person in question has a master's or doctoral degree and has experience in microbial and molecular biology research.

ADVERTISEMENT: Biologist with advanced training in microbiological research in August 2007.

Matís (Matvælarannsóknir Íslands) is looking for a manpower in the project manager position in Reykjavík. The field of work includes the supervision and operation of a project management system; operations, contracts, performance and human resources.

We are looking for an individual who has a degree in science (food science, biology or engineering). Further education or experience in project management is a prerequisite.

See the job advertisement in its entirety here.

Did you know that there is only 0.6% fat in haddock, 6% fat in lamb muscle and 30% fat in sausage. There are over 400 calories (kcal) of carbohydrates and alcohol per liter of beer. This information and much more can be found in the ÍSGEM database on the chemical content of food. It contains information on 900 foods.

Among other things, you can get information on proteins, fats, carbohydrates, water, energy, vitamins, minerals and undesirable substances such as mercury, lead, cadmium and arsenic that can be found in foods. For example, you can look for how much protein is in the skyr, which is about 11%. In comparison, there is 3% protein in fresh milk, but there is about 70% protein in dried fish.

You can view the ÍSGEM database here.

The utilization of fillets from cod caught in the Southeast is better than from cod caught from the North. Fillet utilization is also better in the period June to August compared to other quarters, according to a study by Matís (Matvælarannsóknir Íslands) entitled Effect prediction-link between raw material quality in the processing and utilization of cod products.

The study, a joint project of Matís and Fisk Seafood, finds results in how cod caught in different fishing areas and at different times of the year is used as a raw material in the processing and processing of lightly salted cod products, but this product has enjoyed growing popularity. in markets in southern Europe in recent years. The study examined factors such as the age of the raw material from fishing, release, bruising, carcasses and more, which may be related to seasonal fluctuations in the condition of the raw material and fishing areas, as well as fishing methods and handling of catch from fishing to processing.

"There were indications of different characteristics of cod in different fishing areas and seasons. The main results were that fishing areas out of the Southeast gave significantly better fillet utilization in cod than fishing areas out of the North, in addition to which fillet utilization was better in the period June-August, compared to other quarters, "says Sigurjón Arason, an expert at Matís.

He says that when the cod was divided into three weight categories, it was found that the lightest category (1.4-2.1 kg) had a greater weight gain due to the action of lightly salted products than the heavier categories. "This indicates that the heavier cod needs more time to pickle than the lighter cod. Water resistance was noticeably lower in fishing areas out of the North and Northeast than in other fishing grounds. "

The project was funded by AVS Fisheries Research Fund.