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.
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.
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.
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. "
This summer, the Hilton hotel chain bought live lobster, which has been stored at a lobster hotel in Höfn, of which Matís (Matvælarannsóknir Íslands) is a member. Lobsters from Hornafjörður have been well received in foreign markets since experiments with exports began this spring.
In fact, this is a special research and marketing project in Höfn, where in fact there are fishing methods, processing and transport of live lobsters abroad. In addition to Matís, the Entrepreneurship Center of East Iceland, Skinney Þinganes, the Marine Research Institute and Promens in Dalvík are involved in the project; work together to run the lobster hotel in Hornafjörður. Up to one ton of live lobster can be stored at the lobster hotel.
Matís uses various equipment and tools to work on research and development projects, such as a single microwave oven that the company has had significantly modified for product development. The equipment is used to check the heating or boiling of food.
This is very valuable equipment because major changes have been made to the microwave oven. Matís researchers use thermometers, so-called crystal sensors, which are connected to the food and are inside the oven.
This way you can measure the condition of the food. Control equipment has also been added to make the best use of the microwave in research.
Recently, two articles by Matís staff appeared in prestigious foreign scientific journals. On the one hand, there is an article on the subcooling of char and on the other hand, there is an article on the shelf life and stability of fish powder.
An article published in the 3rd issue of the International Journal of Food Engineering 2007 discusses the shelf life of char stored in different conditions and emphasizes overcooling. The article is entitled Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets. The main author of the article is Huynh Nguyen Duy Bao from Vietnam, and the co-authors are Sigurjón Arason and Kristín Anna Þórarinsdóttir from Matís.
Bao was a student at the University of Iceland's Fisheries School in the winter of 2004-5 and worked on a project on this subject under the guidance of Sigurjón and Kristín Anna. According to Sigurjón, research on the effects of subcooling in Iceland has mainly focused on marine fish such as cod, but char was chosen in the aforementioned Bao project, as this fish is more similar to the fish species caught in Vietnam. Read the article
Another recently published article in the Journal of Aquatic Food Product Technology discusses studies on the shelf life and stability of a protein-rich fish powder made from saithe and intended for human consumption. The article is entitled “Stability of Fish Powder Made from Saithe (Pollachius virens) as Measured by Lipid Oxidation and Functional Properties, ”and its main author is Margrét Bragadóttir, who worked for IFL for a long time, but other authors are Eyjólfur Reynisson, Sigurjón Arason and Kristín Anna Þórarinsdóttir, who all work for Matís. Read the article
As many people know, Icelanders produce a lot of fishmeal, especially from pelagic fish species such as capelin, blue whiting and herring, but there is also a considerable amount of extra raw material that comes from fish processing, such as cuts and ridges. Fishmeal has so far been mainly used in animal feed, but there has long been interest in investigating whether and how a larger proportion of this raw material could be used for human consumption, as a raw material called extra raw material is rich in protein and fat.
In this connection, it may be mentioned that Matís' subsidiary, Iceprótein ehf, which operates in Sauðárkrókur, is now researching how extra raw materials from cod can be used to produce high-quality proteins.
Hafnar is trying to raise Icelandic lambs on angelica. The aim is to investigate how high the taste quality is in raising lambs on strong vegetation instead of traditional summer work. Matís (Matvælarannsóknir Íslands) intends to investigate the effect of angelica grazing on the taste of lamb.
The project is initiated by Halla Steinólfsdóttir and Guðmundur Gíslason, sheep farmers at Ytri-Fagradalur in Skarðsströnd. They plan to raise a certain number of lambs in a grazing area with angelica. For comparison, other lambs will be placed in pasture and on farmland. The aim is to raise angelica to be applied to the lambs before slaughter and to start production of lamb meat based on this method. If the project yields positive results, the aim is to start selling lamb meat based on such uniqueness.
Angelica is considered a good herb
Angelica was previously considered a budding remedy and was also considered a remedy for all. Now the interest in this herb is resurfacing as people become more aware of the substances it puts into it. Angelica has been used to flavor food and is considered a good herb. Therefore, it is interesting to look at what it means in the taste quality of meat to raise lambs in part on angelica before slaughter.
Research in this country has shown that lambs raised in different conditions before slaughter give a different taste. It is also known from abroad that it is possible to raise lambs before slaughter under different conditions and thereby create a certain uniqueness through the sale and marketing of meat.
Matís researches the taste of the meat
At Matís, the effect of angelica grazing on the taste of the meat will be examined. It will be examined whether it is possible to detect differences in the taste and texture of the meat after grazing / feeding. In the case of significant differences, all aspects of sensory evaluation will be examined, such as taste, smell, appearance and texture. Then it becomes clear what the difference is, such as whether it is a side dish. Matís has specially designed facilities for sensory evaluation according to international standards. Matís also has a sensory evaluation group that is specially trained for different sensory evaluation tests.
The project is carried out in collaboration with the Agricultural University of Iceland and Búnaðarsamtök Vesturlands.
Matís participates in research on the ecosystem of the reservoir in Skaftárkötlar and oversees the sampling of its microbial flora. It is hoped that unknown species of micro-organisms (bacteria) can be found that can be further studied and used in biotechnology. The ice cap over the lagoon is about 300 meters thick and the lagoon about 100 meters deep and requires a special smelting drill to get through the ice cap.
For the past two summers, extensive research has been carried out in the Skaftár boilers at Vatnajökull. This is a collaborative project of several domestic and foreign companies and institutions, including Matís, the National Energy Authority, the Icelandic Meteorological Office, the Institute of Earth Sciences, the University of Hawaii and Montana State University, where Þorsteinn Þorsteinsson at the National Energy Authority has supervised the project.
Last year, measurements were made and drilled into the western Skaftár boiler and the important experience of that trip was used this year when drilling in the eastern boiler. The research expedition took place from 1 to 9 June and measurements were made on the eastern Skaftár boiler and Árni Rafn Rúnarsson, an employee of Matís microbial research, took part in the expedition and supervised sampling for research on the microbial flora of the reservoir. The expedition was extremely successful as the improved Vatnamælingar (OS) smelting drill was used and drilled into the boiler in two places, with good results.
300 meter thick ice cave
The ice shelf turned out to be about 300 meters thick and the lagoon in the boiler under the ice shelf measured about 100 meters deep. In addition, a new sample was used and samples were taken at different depths from the boiler for microbial and chemical measurements. As the lagoon is under the ice shelf of the glacier, this is a unique situation where such water under a glacier is very rare and there is a very isolated and well-preserved ecosystem.
The intention is to make the most of molecular molecular methods for the analysis of the microbial flora of the boiler, and it is even to be expected that there will be previously unknown types of microorganisms that can be further studied and used in biotechnology.
Matís (Matvælarannsóknir Íslands) has opened a database on the chemical content of food. The database, called ÍSGEM, contains information on substances in about 900 foods in Iceland.
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.
