Category: News

Contact

Eva Margrét Jónudóttir

Project Manager

evamargret@matis.is

Matís, the University of Iceland and the Institute of Animal Reproduction and Food Research The Polish Academy of Sciences in Olsztyn is currently organizing the course School on adding value to food side streams 2021 which will take place in Iceland 7.-17. next October.

A search has begun for talented students and young scientists who want to increase their knowledge of innovation and strengthen their skills in management by solving various tasks.

The objectives of the course include:

• Raising awareness of the social and environmental responsibility of food producers and of the opportunities that exist to improve the utilization of by-products in food production.
• To build a platform where students and young professionals with diverse backgrounds can exchange ideas and tackle the opportunities and challenges that exist when it comes to adding value to by-products in food production.
• To promote overall concept work and product development.
• To strengthen, expand and strengthen the network of young entrepreneurs.

The course will be taught in English and is free of charge for students.

Here you can see the program of the course

An introductory video about the course is in the player here:

More information about this great opportunity can be found here:

Registration takes place here:

The application deadline is 30 September

Contact

Óli Þór Hilmarsson

Project Manager

oli.th.hilmarsson@matis.is

Matís holds a special course website where a variety of educational material is available. This is a website that hosts 7 courses, but each one addresses certain aspects that are important for small food producers to get acquainted with. The content of the courses is presented in a lively and practical way and can therefore also be useful for food production enthusiasts or curious entrepreneurs.

Small-scale food production in Iceland is, however, considerable and will probably increase in the coming years. Licensors and regulators demand to a much greater extent that manufacturers have the professional knowledge and experience to be able to produce safe and good products. The course material and course instructions allow those who intend to start small-scale food production to acquire knowledge that is useful, for example, in all kinds of raw material handling, storage and labeling of food, application for an operating license, internal control and the preparation of a quality manual.

The topics of the courses are as follows:

• Licensing, quality manual, internal control and establishment of companies - Instructions for starting small-scale food production, distribution and sale.
• Microorganisms on meat - Study materials and guidelines aimed at explaining the importance of proper processing and handling of food so that it does not cause harm.
• Slaughter and meat eating - The meat assessment, ie. The classification of carcasses by sex, age, body fat and fat, plays an important role as a basis for pricing and trade in meat and for information for animal husbandry.
• Salting and smoking - Taste properties and technical purpose of salting and smoking foods.
• Food packaging labeling and packaging - All foodstuffs intended for end-users or commercial kitchens must be accompanied by food information in accordance with regulations. It can also be good to pack products in packaging and then it is important to know how to work.
• Raw processing and sausage making - Educational materials on processed meat products, such as food that has been changed from its natural state in some way, mainly for safety reasons, to improve the taste quality or increase the comfort of consumption.
• Sawing, deboning and marinating - Material on different divisions of an entire carcass into individual parts as well as marinating and the science behind it.

The educational material in the courses is compiled from various data, such as the laws and regulations that deal with food, from previous research and the study and promotional material that has been prepared at Matís and the Food Administration.

When purchasing a course, the study material opens and the buyer has access to it for 30 days.

Matís is the largest research company in the country in the field of food research and Matís' staff has many years of experience in food research. Great emphasis is placed on disseminating knowledge to the food industry in Iceland and web courses are one way to do this.

Almost no mycotoxins (fungal toxins) were measured in Icelandic oats when measurements were made earlier in the year. These results are extremely important for food safety.

Í Bændablaðið from the 26th of August discusses the results of the project Mannakorn - Hafrar, which is funded by the Food Fund. The project deals with experiments with different varieties of oats in order to find the varieties that are best suited to Icelandic conditions. The project is managed by the staff of the Agricultural University, but the staff of Matís takes care of one part of the project that deals with quality assessment and quality measurements of oat samples.

Mycotoxins (fungal toxins) were among those examined. At Matís, samples were prepared and sent to Germany for measurements of 11 mycotoxins. Mycotoxins are contaminants that some molds can produce under certain environmental conditions, especially when it is humid and warm. Mycotoxins can harm human health and livestock, but some of these substances are among the most potent toxins available. The results of the measurements showed that 10 of these substances were not measurable, but one substance was measured but in a very small amount that was far below the maximum value in a regulation.

These results are of great importance for the food safety of cereals produced in Iceland and raise hopes that it will be possible to produce Icelandic cereals that will be virtually free of mycotoxins. Nevertheless, it is very important to measure mycotoxins in Icelandic grain regularly, not least due to the warming weather.

The project Nýbylgja Bragð, which was carried out by scientists at Matís, was recently completed, but the main goal of the project was to develop valuable healthy flavors from large algae. The flavors are produced with innovative biotechnological methods, to reduce the use of salt in food processing, and they also have various other benefits.

High blood pressure is the most common health problem associated with high salt intake and is a major risk factor for cardiovascular disease. The World Health Organization (WHO) recommends that daily consumption of salt be significantly reduced in many parts of the world. This also applies to Icelanders who still consume too much salt.

As salt has a strong effect on taste, there is a risk that less salt consumption will reduce taste and that processing properties may change. Large algae are rich in metals such as sodium, potassium and magnesium which give a salty taste. In addition, they contain a lot of flavor enhancers that can change the taste properties of food and, for example, give them more flavor. In order to release these flavor enhancers such as proteins, amino acids and reducing sugars from the seaweed, different processing methods are sometimes required.  

In this project, biotechnological methods were used to process flavors, including the use of enzymes developed at Matís. Emphasis was placed on processing flavorings from seaweed (Ascophyllum nodosum) and gillnets (Saccharina latissima), but these species grow in large numbers near Iceland. The flavors were tested with e-tongue, e-nose and taste buds from the tongue, as well as sensory evaluation and chemical measurements. Selected flavors were used to test in saltier and tastier foods.

The attached picture shows experimental doses where the flavoring was used in mashed potatoes.

The results of the project showed that it is possible to process flavorings from seaweed with a taste-enhancing effect, but further tests and adaptation of the processing process are needed, including scaling up the production of the enzyme. 

Further information about the project is provided Rósa Jónsdóttir at Matís, but those interested are also advised to keep an eye on the project's project page here: New Wave Taste

The project also received coverage in Bændablaðið, which was published recently, and that coverage can be found here: Healthy flavors made from Icelandic seaweed.

Contact

Björn Þór Aðalsteinsson

Project Manager

bjornth@matis.is

The CRISPR-Cas technology sparked a revolution in biotechnology a few years ago. With the technology, genetic changes can be carried out in a simple and quick way in the cells of most organisms. However, the technology did not reach organisms that live at high temperatures because the original version of the CRISPR-Cas "tool" is based on an enzyme that loses its activity at high temperatures. Matís' researchers have now, in connection with the ThermoTools research project, designed a heat-stable CRISPR-Cas system.

The project ThermoTools began in 2019 and is led by Björn Þór Aðalsteinsson, project manager at Matís. He worked on the project in collaboration with Elleke Bosma at DTU University of Technology in Denmark, and received a grant from the Rannís Research Fund. We talked to Björn Þór about the progress of the project and the opportunities for genetic modification of thermophilic microorganisms.

ThermoTools aims to develop systems and tools to genetically engineer thermophilic microorganisms.

The tools available today are usually complex and their use requires a lot of work and time. This has hindered research into organisms that live at high temperatures, both in terms of their basic biology and their practical use.

The CRISPR-Cas technology was first introduced in 2012 and it can be said that a revolution in biotechnology has been launched. With technology, genetic modification can be performed easily and quickly in cells to any organism. However, this revolutionary technology did not reach high-temperature organisms because the original version of the CRISPR-Cas tool was based on an enzyme that loses its activity at high temperatures.

ThermoTools set out to design a new CRISPR-Cas system that could be used at high temperatures, at least 60 ° C.

Who benefits from project work like this and who will benefit from the technology and the CRISPR-Cas tool?

First, the study benefits scientists who study thermophilic microorganisms for basic scientific or practical purposes.

Microorganisms are used for various types of industrial chemical production. They are grown on a large scale (tens or hundreds of liters) and the substances formed during their growth are isolated. Their products include biofuels (eg ethanol and methane), organic solvents (eg acetone and butanol), medicines (eg antibiotics), enzymes (used in detergents, cheese making and baking), vitamins and dyes (eg astaxanthin).

The use of thermophilic microorganisms for this purpose has not gained a foothold to date, partly due to the lack of effective tools for their genetic modification. Their use for this purpose, however, may have several advantages, among other things because the solubility of substances increases and chemical reactions are generally faster at high temperatures, which promotes the efficiency of such processes.

In the cultivation of micro-organisms for industrial chemical production, there will generally be considerable reductions in production due to the growth of spoilage micro-organisms, that is to say external micro-organisms that settle in the micro-culture. It can be concluded that such reductions could be significantly reduced by the use of thermophilic microorganisms due to the fact that spoilage microorganisms are unable to grow at high temperatures.

Matís conducts research with the aim of developing thermophilic microbial strains that can be used for the industrial production of biofuels, antioxidants, etc. The products of the ThermoTools project will act as a catalyst for these projects and enable complex genetic modifications that were not possible before. The products have also been made available to other scientists who can use them for the same purpose - to simplify their work on the genetic modification of thermophilic microorganisms.

What are the next steps in the ThermoTools project?

"The project is still in progress, but we have already designed a thermophilic CRISPR-Cas9 system and verified that the system can be used to genetically modify organisms that live at least 65°C."

The first results of the project were recently published in a scientific article in the journal Scientific Reports but it can be read in its entirety here: Efficient genome editing of an extreme thermophile, Thermus thermophilus, using a thermostable Cas9 variant. Björn Þór also presented the results Genome Engineering: CRISPR Frontiers conference earlier this month. It was a conference organized by Cold Spring Harbor Laboratories, organized by Jennifer Doudna, who won the Nobel Prize for her research on CRISPR Cas systems in 2020.

Work will also be done on adapting the system to genetic modification in more organisms. "We are currently adapting the system to genetic modification Rhodothermus marinus and Thermoanaerobacterium AK17. We have already described the function of the system in the model organism Thermus thermophilus. R. marinus and AK17 are both heat-loving bacteria and are, among other things, being studied for the production of ethanol and lycopene," says Björn Þór.

As the project progresses, the ThermoTools project page will be updated and those interested can follow it here: Development of CRISPR-Cas systems for genetic modification of thermophilic microorganisms used for basic and practical research and in English here: ThermoTools. You can also find bits of information and live footage of the project on Matís' Instagram page here: Instagram.com/matis.

Projects such as ThermoTools are carried out by Matís' biotechnology group. If you are interested in getting to know the group's activities further, you can watch an introduction to biotechnology and biomaterials here: Focus meeting - Biotechnology and biomaterials.

In the next few days there will also be a new episode of Matvælinu, Matís' broadcast on research and innovation in food production. There, Björn Þór will discuss the ThermoTools project as well as other projects he has worked on and put these issues in the context of industry and business with other interviewees.

At the beginning of June, a new and exciting educational project began at Matís under the name Green Entrepreneurs of the Future. The main goal of the project, which received a grant from the Climate Fund, is to educate Icelandic primary school students about climate and environmental issues, the effects of climate change on the sea and its ecosystem, and not least, the potential impact on the fishing industry and society. The project will also aim to empower primary school students in rural areas by educating them about the importance of innovation and entrepreneurship, not only as a tool in the fight against the climate problem, but also for themselves and their local community.

These days we have news of disasters around the world where climate change is believed to be to blame. Pictures of forest fires, landslides and floods are seen almost daily on national television screens, and we hear news of the latest IPCC report, which includes a clear warning of the dangers of impending climate change. Young people today watch this news coverage almost daily and so-called climate anxiety has become a known phenomenon. This real and logical anxiety, and all the emotions that come with it, need to be discussed, both at home and at school.

Climate change is one of the main challenges facing the world, and the younger generations will not be spared the struggle that lies ahead. One of the most effective tools in the fight against climate change is to educate and empower our young people, and therefore it is necessary to mobilize them and arouse their interest in the issue in the early stages of schooling. It is also extremely important for young people to have the opportunity to discuss their feelings and anxieties. Students should not have to carry their emotions alone, but should be given space to discuss them with their peers and, at the same time, apply methods to empower them. The Green Entrepreneurs of the Future project aims to provide Icelandic primary school students with the knowledge, skills and motivation needed to find solutions to climate-related challenges of the future and implement them, with special emphasis on the sea, marine life and ocean-related innovation. The project will also provide Icelandic primary school teachers with accessible teaching materials, knowledge and skills to bring this important issue into the classroom, where emphasis will be placed on education and empowerment.

Three primary schools are participants in the project, Árskóli á Sauðárkrókur, Grunnskóli Bolungarvíkur and Nesskóli í Neskaupsstaður and the project is based on the oldest classes. After the training and project work in four thematic workshops, students will visit fisheries companies in their home areas and get to know the activities, the environmental challenges that the companies face and the innovation that has taken place.

Finally, students will start the so-called MAKEathon in collaboration with Fab Lab workshops in their hometown. Emphasis will be placed on entrepreneurial and innovative thinking and students will be taught to apply reasoning and new knowledge to identify possible solutions to the environmental challenges within the fisheries sector and put the idea into practice. The N4 television station will finally do its part to spread the message and take part in the project, which will be shown around the middle of next year.

The importance of sustainable innovation in the home area

Sustainable innovation in local communities is extremely important for the status and resilience of smaller communities that rely heavily on the fishing industry. A strong innovation environment, local knowledge and good infrastructure can have an enormous positive impact on the economy, the communities themselves and rural development. Involving young people in rural areas for innovation and entrepreneurship, guided by sustainability and the environment, will not only bring about the ingenuity needed to create new knowledge and solutions in the fight against the climate problem, but it can also have a lot to say about strengthening the economy, economy and communities of smaller municipalities in rural areas.

The objectives of the project are therefore the following:

1. To provide students in the upper grades of primary school with a different and exciting education about the nature and effects of climate change, with special emphasis on the sea, its ecosystem and the fishing industry
2. To increase students' understanding of the impact that climate change may have on their immediate environment, whether on the environment, the economy or society
3. To educate students about the importance of mitigation and adaptation measures as well as the impact and importance of innovation and technological solutions in this connection
4. To give students experience and insight into the world of Icelandic entrepreneurs and innovation
5. To lay the foundation for fruitful and dynamic innovation work in rural areas where environmental and climate issues are given priority
6. To provide primary school teachers with new knowledge, tools and technology to educate students about climate and environmental issues, with a direct connection to their immediate environment

More information about the project can be obtained from Ragnhilda Friðriksdóttir, Matís' project manager, but the project's website will be launched within a few weeks, where news, study materials and video recordings will be available.

Contact

Rakel Halldórsdóttir

Specialist

rakel@matis.is

The Matarlandslagið project involves the creation of a comprehensive, accessible and sustainable database, website and app, which contains a list of all primary production in Iceland. The project is based on an incomplete prototype that Matís has developed recently and can be found at the URLs www.matarlandslagid.is  and www.eaticeland.is

In Iceland's Food Policy until 2030, in line with the United Nations Sustainability Goals until 2030 and the Paris Agreement from 2015, great emphasis is placed on increasing sustainability in all areas of food production from resource to consumption, but the policy states, among other things:

All food value chains are important, from production methods to consumer satisfaction. It is important how food is produced, distributed, bought and consumed, but at the same time that it is safe and that utilization in production and consumption is as good as possible. Sustainability is the basis of a good standard of living for the future (p. 6).

The production of food directly from Iceland's food resources, or primary production where, for example, a farmer farms the land or raises animals or the fisherman catches fish from the sea, is the basis of all Icelandic food and a prerequisite for Iceland's food security. An overview of the primary food production in the country and knowledge of the situation is the basis for informed decisions and purposeful, effective policy-making and steps for progress, but no such comprehensive overview is available today. Such an overview, based on regularly updated information, would make it easier for governments at all levels of government to take effective steps towards greater sustainability and progress. The overview and knowledge of the primary producers themselves can be the key to development, innovation and employment opportunities, through dialogue and collaboration between primary producers and primary production sectors. But such knowledge can also facilitate direct, direct trade between consumers and primary producers, thus promoting sustainable trade and increasing the diversity of supply and innovation.

The project will be carried out in collaboration with the umbrella organization of various unions and associations of primary producers who process products from the country's resources. The value of such co-operation is unequivocal in terms of knowledge of the direct connection of such associations with the primary producers themselves through member associations and associations, but Matís has extensive and good experience of co-operation with primary producers all over the country, which will be useful in the project.  

The food landscape is intended to provide a clear overview with regard to, among other things, sustainable development and development in accordance with the United Nations Global Goals and the Paris Agreement. Matarlandslagið will also be used to gather information and educate about Iceland's food production and food culture heritage and its development. Primary producers, the tourism industry and the restaurant industry will be able to use the Food Landscape to promote the food characteristics of each region and where and how to obtain domestic products that characterize different areas and Iceland as a whole. The products of the project are therefore the following:

With Matarlandslagið, it will be possible to take important, identifiable and effective steps towards sustainability, development and innovation in line with the action plan of Matvælastefna Íslands until the year 2030, but the policy states the future vision on p. 2:

• The reputation of Icelandic food production is good and is characterized by purity where quality and safety are paramount.
• Health, innovation and technology are key elements in Icelandic food production.
• Nature, culture, history and sustainability make Iceland an exciting destination for food lovers.
• Icelandic consumers' access to information is good, they are aware of the environmental impact of production, its quality and nutrition and know their rights as consumers.
• Sustainable consumption and production patterns are ensured in accordance with the United Nations Global Goals.

It is also sufficient to refer to the chapter title of the policy as an indication of the extensive potential of the Food Landscape as a benefit to achieve the goals of the policy, but the titles of the chapters and topics are "Productivity and innovation increase prosperity", "Strong position increases freedom and choice", "Cooperation ensures welfare" Improving the quality of life is for the benefit of all "and" Sustainability is fundamental ".

The Food Landscape will contribute to the preservation of the cultural heritage that is our food culture and is often the basis of the distinctive communities around the country. The development of food culture, employment opportunities and value added in the local area will also be promoted by supporting primary producers who use old methods and produce food in the traditional way, as well as those who develop traditions and process food in new ways and promote innovation. The cultural heritage, culture and characteristics of communities around the country are largely based on the food provided by the area's food resources. The cultural characteristics of communities are the basis on which to base their development, as well as livelihoods, such as in the form of cultural and food tourism and production.

There are countless opportunities for primary producers and settlements around the country for the purposeful and sustainable development of thriving settlements where the emphasis on cultural characteristics and traditions in cooking and the development and implementation of these in each place are in the foreground. The food landscape thus gives Icelandic consumers as well as foreign visitors the opportunity to get to know Icelandic food and its connection to Icelandic culture in a more purposeful way. This could also encourage further development of primary production and bring communities across the country increased profitability and the possibility of sustainable development with a clearer view of the strength of their own community and the special characteristics of the food resources of each region. Farmers and other primary producers can also use the web to see what their colleagues around the country are doing and get ideas and enthusiasm for development, innovation and collaboration.

The result is that communities around the country get a clearer view of "Who we are, what we have to offer and how we do it in a successful and sustainable way for the development of society".

Consumers would also share this vision of what our uniqueness is in each place and what is desirable in each place, and governments at all levels will also share this vision and be able to build on it in policy-making and decision-making on sustainable development, innovation and development. It would be a strengthened and clearer view of how our traditions and culture have created and developed societies around the country.

Foreign parties, including tourists, restaurants, companies, educational and cultural institutions, will also have easier access to information on the characteristics and traditions of Icelandic food, each region and place and food types, in terms of food culture and its development, as well as to increase access to Icelandic assessment and knowledge of him.

Finally, Matarlandslagið will draw attention to the important work that Icelandic primary producers do, which contributes to the sustainability of our society and be an incentive for further progress and action in this direction.

Overall, a powerful tool can be envisaged for the development of primary production around the country, where farmers and other primary producers will be able to take advantage of the opportunities inherent in an active, purposeful and powerful flow of information for targeted production and development.

In order to ensure the sustainability of the Food Landscape, the database and the website, it is important that supervision and maintenance be in the hands of parties responsible for primary producers. It is foreseeable that in the future it will be most effective for the umbrella organization of primary producers' associations to be given that role, even more than one umbrella organization (for example, both the umbrella organization for land and sea products in the future, and each of them in its own field). The management includes minimum actions, which mainly consist of approval of the registration of new primary producers and events applying for the login page, general maintenance and software updates, as well as regular promotion and marketing of the database / website to maintain its functionality and usefulness.

Contact

Pauline Vannier

Project Manager

pauline.vannier@matis.is

The television crew from France accompanied Matís staff up to the eruption at Fagradalsfjall. The expedition was part of the project AirMicrome examining the fate of airborne micro-organisms as the first settlers in terrestrial communities.

The TV crew from France TV captured great videos of the eruption and talked to Pauline Vannier from Matís, who led the team around the area and explained the project in a rough outline.

The video can be found here. The discussion about AirMicrome starts on min. 7:30.