We at Matís are looking for people to participate in discussion groups for research projects led by Matís experts. The discussions focus on diet, food, and food ingredients, and are part of a new research project funded by the European Union and based on collaboration between parties from several countries.
The purpose of the study is to obtain information about consumers' diets and insights into their attitudes towards various types of food and their ingredients. Participation in the study involves discussing the topic in a group of 4-6 people, and the discussions will be moderated by a Matís employee. In the discussion groups, participants will be asked about their diet and attitudes towards foods and ingredients of various kinds.
The discussions will be held through the Teams teleconferencing equipment. Participants must therefore have a computer or telephone at their disposal. Participants must also have an electronic ID. Assistance will be provided with technical problems via the Internet if necessary. The discussions are expected to last a maximum of two hours. Participants can send 5,000 ISK. commission after the forums.
The discussions will be recorded, both audio and video, and the results will be processed according to a methodology for qualitative research. The names of the participants, or other personal information, will not appear anywhere in the interpretation of the results, reports, articles or other material where the study will be discussed. Data processing will be in accordance with the Privacy Act.
The composition of individuals in the focus groups depends on various predetermined background factors and consumption behavior. If you are interested in participating in the discussion groups, you can click on the link below, which will take you to a short survey where you will be asked about the factors that determine the choice of participants. If you qualify, you will be asked to provide your name, phone number and email address at the end of the survey. You will soon be contacted about whether you are invited to participate, as well as the organization and timing of the discussion groups.
Recently a new one began EIT food project under the name "Smart Tags". The aim of the project is to increase consumer confidence in food and food systems by sharing information about the value chain throughout the product's life cycle. The project aims to share interactive information with consumers and suppliers using so-called smart tags or smart tags. The technology offers numerous possibilities in the field of information provision, as well as the development of products and services. With the advent of technology, the food industry also gets a powerful tool to gain insight into consumer needs and thus facilitates innovation tailored to consumer needs.
International food value chains are often long and complex. This makes it difficult for consumers to trust the information provided by suppliers. Research has shown that the information available on food today is insufficient in the opinion of consumers. Examples of information that consumers are interested in include; Ingredients, origin, product sustainability, fair trade, modes of transport and mode of transport, service life and recycling potential. Information on nutritional value can often be difficult to understand, and products are often decorated with meaningless or unsubstantiated labels such as "sustainable", "natural" and "healthy".
Smart tags can come in a variety of forms. They can be in the form of simple barcodes that can be read with a smartphone, they can also use active convertible ink that can provide relevant real-time information. Smart labels also give consumers the opportunity to exercise restraint through direct contact with manufacturers, suppliers or other stakeholders. The term smart tag is used for tags that can measure environmental variables with, for example, variable flashes, indicators or sensors using software solutions. Bar codes printed with active variable ink change automatically according to environmental variables, for example with changes in temperature or humidity. Under these conditions, the color of the bar code section appears, disappears or changes and can therefore provide updated information to the consumer.
The Smart Tags project is led by VTT in Finland, but other participants are Matís, the University of Reading in the UK, the University of Warsaw in Poland, KU Leuven in Belgium, AZTI in Spain, DouxMatok in Israel and Maspex in Poland. The project is supported by EIT Food, which is part of the European Union.
The innovative solutions that will be developed in the project will be created in close collaboration with consumers and other stakeholders in all participating countries in the project. The project will run through the year 2021 and it will be possible to monitor its progress website of the project and Twitter its account.
AVS recently completed the project "Maximizing the quality of frozen redfish products", which was a joint project of HB Grandi / Brim, Matís and the University of Iceland. The project investigated the effect of cold storage on the quality of dipped products, as well as the effect of the age of the raw material and the season on the quality.
The aim of the project was twofold. First, to study the effect of time and temperature during storage in frost, on the formation of decomposers in baskets. This was done by comparing the effects of temperature changes and handling in the cold store during transport and the effect on the physical and chemical properties as well as the stability of the fat in the basket. Second, to study the effect of the age of the raw material on the quality and stability of storage, i.e. the difference between redfish products processed four and nine days after fishing was examined; as well as whether there was a difference in the time of year the redfish was caught.
The results of the project showed that storage temperature and time affect the physical and chemical properties of redfish, ie. on free fatty acids, TBARS and TVB-N. Seasonal differences also affected the nutritional value and stability of redfish. The light muscle in redfish caught in November contained higher amounts of EPA and DHA than redfish caught in June. Redfish caught in November was not as stable in cold storage, as it contained a higher proportion of unsaturated fatty acids. The light muscle contained higher nutritional value than the dark muscle, leading to a better source of nutrition for public consumption. The dark muscle, however, was sensitive to fat oxidation, which could have a negative effect on the pale muscle. Then even the dark and light muscle need to be separated.
The final report of the project can be accessed here.
Another research project by Matís came to an end recently when the ClimeFish project was completed after four years of successful collaboration with over 20 participants. This large-scale research project was carried out under the umbrella of the European Research and Innovation Program and was intended to examine the effects of climate change on aquaculture and fisheries in Europe, while assessing adaptability, actions and the organization of adaptation work.
Over two dozen different aquaculture and fishing areas (case studies) across Europe were included in the project, using models to predict the likely impact of climate change on production and productivity by 2050. Risk factor analysis and risk assessment were carried out in part of the regions, where economic and social factors were taken into account. Finally, adaptation plans were set up, based on the results of the forecast models and the risk assessment, using a special methodology developed within the project.
Research results presented in the shadow of the coronavirus epidemic in Italy
The ClimeFish project ended with an impressive final conference held at the Food and Agriculture Organization of the United Nations (FAO) in Rome, Italy at the end of February, with the FAO participating in the project. Despite being held in the shadow of the onset of the coronavirus epidemic in Italy, the conference was well attended, where the main results of the project were presented by the project's researchers. Matís supervised the part of the project that concerned the development of methodologies for setting up adaptation plans for aquaculture and the fisheries sector, and it was Jónas R. Viðarsson and Ragnhildur Friðriksdóttir who presented the results on the second day of the conference.
The ClimeFish group in Rome.
The results of seven case studies were presented at the conference, including fish and mussel farming in the sea in Greece and Spain, pond farming in Hungary, fishing in Lake Garda in Italy, pelagic fishing in the Northeast Atlantic and demersal fishing in the west of Scotland. The effects of climate change on various aspects of production according to model calculations were presented, including effects on the growth rate of farmed species, the distribution and migration patterns of commercial stocks, fishing mortality, food supply and the likelihood of eutrophication of nutrients and algae flowers. It stated, among other things, that models indicate a slight increase in the biomass of the spawning stock of mackerel by the year 2050 in the Northeast Atlantic, but a decrease of 8-15% in Norwegian-Icelandic spawning herring during the same period. In addition, the models showed a slight shift in the distribution of pelagic stocks to the southwest, but it is likely that such a change will further increase the level of complexity that has arisen in coastal states' negotiations on the division of stocks.
Risks and opportunities due to climate change
The main results of the risk assessment were also presented, but the risk assessment also took into account the positive effects of climate change on the sector in question, but in many cases models showed a positive effect of temperature increase on production capacity. In addition to presenting the results of each region's risk assessment, there were various risks due to climate change that proved to be common in each sector. It is worth mentioning that a common risk due to climate change for fishing in the sea was changes in catch composition, either due to relocation to the distribution area or changes in stock size. Other risks that proved common in fishing in the sea included changes in growth rate and recruitment, increased distance to fishing grounds and damage to fishing gear and other infrastructure due to increased weather intrusion. Last but not least, the increased complexity of quota allocation was considered a likely consequence of climate change in fisheries. Common effects of climate change in fishing and freshwater fishing included changes in food supply, recruitment and declines, an increase in harmful algae blooms, diseases and invasive species, access to fresh water and not least an increase in production costs due to the aforementioned effects. In aquaculture in the sea, the main risks were changes in growth rate, increased variability in size, shifts in growing seasons, increased declines and changed farming conditions that can lead to increased incidence of diseases and parasites, and not least, increased production costs. Areas that are now considered ideal areas for aquaculture can also change for the worse, with the result that aquaculture areas change with the associated increased level of complexity due to the allocation of fishing and aquaculture areas.
Posters showing the main findings of the ClimeFish case study.
Various adaptation measures were presented at the conference as part of the climate change adaptation plans developed for each region. These adaptation plans were compiled according to a methodology developed within the project, which took into account the results of forecasting models for the likely effects of climate change and the risk factors that were most likely to have the greatest impact. Common adaptation measures in fisheries at sea included a review of the quota division system, the development of more persistent fishing gear with increased selectivity and a stronger infrastructure, a change of emphasis in marketing and measures towards increased safety and control of infrastructure. In aquaculture in sea and freshwater, measures such as increased control of various production factors (such as oxygen, temperature, reductions and reductions), increased emphasis on breeding, development of more durable infrastructure, development of automatic feeding and cleaning equipment and improved ocean and coastal zoning.
Matís intends to use the results for continued work in Iceland
All presentations from the conference in Rome can be found on the project's website, www.ClimeFish.eu. There you can also find a link to a website where all the main results have been summarized for each fishing and farming area, with maps and interactive information. Matís is now aiming for further work in this field and intends to use the methodology developed within the ClimeFish project to examine the effects of climate change on the Icelandic fisheries and aquaculture, assess the need for adaptation and possible adaptation measures, but little work has been done in this field in Iceland. . It is hoped that the important experience gained within the ClimeFish project in assessing the need for adaptation and desirable adaptation measures in fisheries and aquaculture across Europe can be used to examine similar aspects in Iceland.
In the discussion report of the Icelandic Climate Council from last January. states, among other things, that there is a need for education for the public and stakeholders about what it really means to adapt to climate change and what the manifestation of such work is. This needs to take place within each sector and Ragnhildur will lead a special seminar at the Fisheries Conference next November. on the effects of climate change on the fisheries sector and adaptation to them. This seminar will, among other things, seek to shed light on the possible effects of climate change on the Icelandic fisheries sector from all angles (biological, economic and social impacts), how the industry will have to adapt to changing landscapes, what such work would entail, what neighboring countries have been doing in this regard and what risks and opportunities are involved in such a journey.
Stefán Þór Eysteinsson and Hildur Inga Sveinsdóttir will defend their doctoral dissertations in food science on 29 and 30 April in the Main Building of the University of Iceland.
On Wednesday 29 April, Stefán Þór Eysteinsson will defend his doctoral dissertation in food science at the Faculty of Food and Nutrition, University of Iceland. The thesis is entitled: Effects of redfish (Calanus finmarchicus) on the quality of pelagic fish and the management of processing processes. Characterization of Calanus finmarchicus and its effect on pelagic fish processing.
Supervisors and supervising teachers were dr. María Guðjónsdóttir, professor at the Faculty of Food and Nutrition, dr. Sigurjón Arason, professor at the Faculty of Food and Nutrition, and dr. Sigrún Jónasdóttir, professor at the Technical University of Denmark in Copenhagen. In addition to them, dr. Ástþór Gíslason, professor at the Marine Research Institute.
On Thursday 30 April, Hildur Inga Sveinsdóttir will defend her doctoral dissertation in food science at the Faculty of Food and Nutrition, University of Iceland. The thesis is entitled: Increased value in the processing of Atlantic mackerel fillets (Scomber scombrus) - A study of the shelf life, chemical and processing properties of mackerel caught off the coast of Iceland. Value addition from Atlantic mackerel (Scomber scombrus) fillets - Study of shelf life, chemical properties and processability of mackerel caught in Icelandic waters.
Supervisors and supervising teachers were dr. Sigurjón Arason, professor at the Faculty of Food and Nutrition, dr. María Guðjónsdóttir, professor at the Faculty of Food and Nutrition, and dr. Magnea Guðrún Karlsdóttir, Matís.
An article was recently published with the results of a case study of the European project Mareframe are introduced, but the project worked on the development of a multi-stock fisheries management system and ways were found to facilitate its implementation in Europe.
Emphasis was placed on ecological, sustainable, social and economic management. It also collaborates with fishermen, fishing companies and processing as well as other stakeholders involved in fisheries management.
In the study, Icelandic cod fishing was especially examined and what has been successful in Icelandic fisheries management. A special multi-agency model, "Gadget", was used, which was developed by Icelandic participants in the project and is used widely abroad. At the same time, more co-operation was sought with those involved in fishing and processing in the fisheries sector, as well as other stakeholders in the development of fisheries management systems, which is a key factor in the implementation of the fisheries management system.
In recent years, Matís, in collaboration with Síldarvinnslan, the University of Iceland and the UNESCO GRÓ School of Fisheries, has been working to build up knowledge in the field of fishing and processing pelagic fish.
Six doctoral projects related to improved utilization and development of processing processes and intended to promote increased value creation have received grants from AVS, the Technology Development Fund and the Herring Industry Research Fund (Sigurjónsstyrkur). The doctoral students have stayed longer and shorter in Neskaupstaður to work on their projects, study measurements and work on the development of new products. Supervisors of the doctoral projects are Professor Sigurjón Arason and chief engineer at Matís and Professor María Guðjónsdóttir, who has led research and development in the field of seafood processing for decades. Below is a brief summary of each project.
Paulina E. Wasik (Romotowska) worked on a project to maximize the quality of frozen mackerel products. The shelf life of frozen mackerel products was examined and emphasis was placed on finding the best way to freeze, store and transport the mackerel. As a follow-up to this project, work has been done on improving the processing process for filleting mackerel and product development for skinless, frozen mackerel fillets. Paulina completed her doctoral studies in 2016.
Hildur Inga Sveinsdóttir is working on a project called "Adding value from Atlantic mackerel fillet processing - shelf life, best processing and utilization of by-products." The mackerel caught here by land is particularly high in fat and therefore difficult to handle. Special attention is paid to whether it is possible to cut the mackerel without affecting the quality of the fillets, which can increase the shelf life of the products. The project also addresses the utilization of the red and dark muscles that are cut off during the skin incision and thus promotes the full utilization of mackerel. It is also investigated whether it is possible to use imaging technology to monitor and optimize the processing of skinless fillets. Hildur is expected to complete her doctoral project in the spring of 2020.
Carina Fernandes works on product development of Atlantic mackerel products caught off Iceland. The aim of the project is to build on the knowledge that has been created by processing mackerel products in Iceland to develop smoked, dried and canned high quality products. The project consists of detailed processing analyzes and market analyzes for the mentioned products to ensure that they are reflected in the relevant market. It is planned that Carina will complete the project in the spring of 2022.
Stefán Þór Eysteinsson has worked on research on redfish, which is one of the main foods of pelagic fish in the North Atlantic. The purpose of the research is multifaceted. First, the harmfulness of redfish in the processing of pelagic fish is examined and it is examined how best to handle the catch, control the processing and store the products when eating the fish. Secondly, the effect of red oats on the processing of flour and fish oil is investigated, and finally the properties of the oats are examined with regard to whether it can be utilized in any way. Stefán is expected to complete his doctoral project in the spring of 2020.
Guðrún S. Hilmarsdóttir has worked on research on how fishmeal and fish oil processes can be redesigned so that it will be possible to start production of fish proteins for human consumption, among other things. The most important stages of production are covered, profitability is assessed along with the possibilities for product development. The chemical and physical properties of the product are measured both by conventional measurement methods and by innovative spectral measurements. New processing equipment is tested and production from certain parts of the raw material is separated. Guðrún's doctoral project is expected to be completed in the autumn of 2020.
Nguyen Thi Hang is working on a project that deals with quality changes in proteins in fish processing. The main objective is to investigate the effects of the main processing methods on the protein quality, such as heating, drying, freezing and cold storage, fishmeal processing and the processing of other products for human consumption. The main emphasis is on the effect of the main processing methods on protein quality in fishmeal production and how the processing process can be changed to increase the quality. Nguyen Thi Hang is expected to complete his doctoral dissertation in the second half of 2021.
Important projects that can have a major impact in the future
Sigurjón says that the collaboration with Síldarvinnslan regarding the doctoral projects has been very successful. "This collaboration has been a leader in connecting the university environment and the industry. It is invaluable to work with a company that places great emphasis on promoting progress and at the same time increasing the value that can be gained from the raw material. Through the collaboration of researchers and the company, it has been possible to achieve an ever better grip on the processing of mackerel, but the mackerel caught in Iceland is a very difficult raw material. The mackerel can be edible and is in fast fat, the fat goes from 5-10% up to 25-30% fat content and the fish muscles are loose and delicate. Ways are also being sought to diversify the production of fishmeal, find new markets and increase its value. In the field of flour processing, significant research is being carried out in collaboration with Síldarvinnslan. The fact is that these are all exciting and important projects and their results can have a great impact in the future, "says Sigurjón.
The FarFish project is hosting a series of lectures on fisheries management and innovation from 9-13 March.
Í FarFish The project focuses on the European Union's fishing fleet in international waters and within the jurisdiction of third world countries that have concluded agreements on access to their fishery resources. An important part of the project concerns the teaching and dissemination of knowledge to stakeholders, whether among European shipowners or representatives of coastal states with which the European Union has agreed. One part of that teaching and knowledge sharing is in the form of a course organized by the University of Tromsø. Matís is waiting for those who are interested to attend individual lectures in the course. The lectures will be streamed into Matís' classroom, followed by discussions led by Matís employees participating in the FarFish project.
Those interested in attending individual lectures are asked to register at least 24 hours before the start of the lecture, by sending an e-mail to jonas@matis.is.
Icelandic seafood has long been marketed so that emphasis has been placed on its purity and wholesomeness. However, it is not enough to claim that a product is healthy. High-quality and well-defined scientific data on undesirable substances in Icelandic seafood are key factors in demonstrating the status of Icelandic seafood in terms of safety and health. Icelandic food exports also depend on being able to demonstrate their safety, taking into account laws, regulations and market requirements.
In recent report Matís summarizes the results of monitoring of undesirable substances in edible parts of seafood in 2019. The monitoring began in 2003 with the help of the then Ministry of Fisheries, the current Ministry of Industry and Innovation, and Matís ohf. on the collection of data and the publication of reports for this systematic monitoring during the period 2003-2012. In recent years, there has been a lack of funds to continue work on this monitoring project, and therefore this important data collection was suspended as well as the publication of results in the period 2013-2016. The project started again in March 2017, but due to a lack of funds, it now only covers the monitoring of undesirable substances in edible parts of seafood from the resource intended for human consumption, and not fishmeal and fish oil for feed. For the same reason, no chemical analyzes were performed on PAH, PBDE and PFC substances this time.
In general, the results obtained in 2019 were in line with previous results from 2003 to 2012 as well as 2017 and 2018. The results showed that Icelandic seafood contains an insignificant amount of persistent organic pollutants such as dioxins, PCBs and pesticides.
Scientific data of this kind from an independent researcher on the concentration of undesirable substances in seafood is very important in market presentations of seafood for potential buyers and strengthens all marketing work for Icelandic seafood. The data are also used to demonstrate the status of Icelandic seafood in terms of safety and health, as well as in food risk assessments.
The Energy-2-Feed project was formally launched at Matís on Vínlandsleið last week. The aim of the project is to develop sustainable protein and fat sources from algae that contain large amounts of omega-3 fatty acids. The algae cultivation uses clean energy sources and natural carbon dioxide.
The Energy-2-Feed project was formally launched at Matís on Vínlandsleið last week. The aim of the project is to develop sustainable protein and fat sources from algae that contain large amounts of omega-3 fatty acids. The algae cultivation uses clean energy sources and natural carbon dioxide.
E2F will offer fully sustainable algae cultivation, but the processing takes place in a controlled environment on Heillisheiði and thus offers continuous production all year round. The production will benefit the European aquaculture industry, which has primarily had to rely on imported and unsustainable protein sources, such as soybeans from South America.
The participants in the project are Matís, Siemens, Waitrose and Algaennovation. Matís leads the project, which is funded by EIT Food.
