Matís took part in the conference Digi2Market during the days that the Association of Local Authorities in the Northwest (SSNV) held in Varmahlíð. Holly T. Kristinsson introduced Matís and the FutureKitchen project, which is funded by EIT Food and is about using virtual reality to connect the public better with the food we eat and the latest technology and science related to food.
After the presentation, participants were allowed to enter the world of horticulture in Iceland, where it is shown how tomatoes and other vegetables are grown indoors during the winter. Visitors also had the opportunity to step into Icelandic high-tech fish processing and observe the processing of products that ended up in food printers. The videos can be found here and can be watched on a regular screen, or in virtual reality glasses.
Objectives Digi2Market The project that SSNV manages includes utilizing innovations in digital marketing and sales software for small and medium-sized companies located far from the market and assisting them in utilizing digital opportunities for sales and marketing. There will be a collaboration between SSNV and Matís where Matís' knowledge of how virtual reality can be used to reach and educate the public will be used.
Deadline for applications for the position of CEO of Matís ohf. expired yesterday. A total of nine applications were received.
Below is a list of applicants for the position of CEO of Matís:
Anna Kristín Daníelsdóttir Berglind Ólafsdóttir Bjarni Ó Halldórsson Guðmundur Stefánsson Hrönn Ólína Jörundsdóttir Oddur Már Gunnarsson Richard Kristinsson Sigrún Elsa Smáradóttir Steinar Sigurðsson
Zhihao Liu, a master's student in food science, gives an open lecture in connection with his master's defense of the project "Utilization of by-products from salmon processing - Analysis of the chemical composition and stability of salmon heads".
The lecture will take place on Tuesday 24 September at 15:30 in room V14-Laki at Matís at Vínlandsleið 14. All interested parties are welcome!
Last Thursday, September 19, several employees and managers of Matís visited companies and the University of Akureyri.
They were Oddur M. Gunnarsson, acting CEO, Anna Kristín Daníelsdóttir, division manager, Jón Árnason, Wolfgang Koppe and Sæmundur Elíasson. They were also accompanied by Sigmundur E. Ófeigsson, managing director of Atvinnuþróunarfélag Eyjafjarðar and board member of Matís.
The group inspected a house in Hjalteyri where extensive halibut farming was run until 2012. There they talked to Arnar Frey Jónsson, an employee of Samherji, who worked with halibut farming at the time and also Snorra Finnlaugsson, mayor of Hörgársveit.
Next was the road to the Laxá feed factory in Krossanes, where they chatted with Gunnar Örn Kristjánsson, the manager of Laxá, and discussed the state of farming and feed production in Iceland.
At lunch, a meeting was held at the University of Akureyri with Eyjólfur Guðmundsson, Rector, and Rannveiga Björnsdóttir. Finally, the road lay to Slippinn in Akureyri where they met Ásþór Sigurgeirsson and the managing director Eirík S. Jóhannsson. Ásþór led the group around the area and to the ships that are currently in Slipp, among them the new Herjólfur and Vestmannaey.
Ásta Heiðrún Pétursdóttir, Matís' specialist, was interviewed on Channel 2's Morgunútvarp, about the SeaCH4NGE project, which examines whether the addition of algae in cow feed affects their methane emissions.
Matís works with partners on SeaCH4NGE, which is funded by EIT Food but the project is entitled: Use of seaweed to reduce methane gas from cows - A way to reduce greenhouse gas emissions in agriculture.
The project deals with the screening of a number of algae, including Icelandic algae, for their effectiveness in reducing methane emissions from cows.
This activity is measured both in test tubes at the University of Hohenheim Germany and it will also be measured in cows at the University of Reading in the UK, where all the equipment needed for the job is available - or as Hulda Geirsdóttir called the equipment: "prumpklefa". It would be more correct, however, to call them "batch chambers" where the methane emission of cows is mostly through bumps and not wind.
The algae also undergo extensive chemical research at Matís in terms of chemical content; ma mt.t. nutrients, heavy metals and minerals, as it is important to know exactly what the cows are ingesting.
The interview on Channel 2's Morgunútvarp can be played here, it starts at 0:48:18 min but it will also be possible to ask and learn about the project at Rannís Science Week on Saturday 28 September in Laugardalshöll at 15-20.
In the latest issue Bændablaðið You can also find a detailed discussion of the project.
On Tuesday 24 September, Matvælastofnun and Matís will hold an educational meeting on food fraud. The meeting will be held in Matís' hall at Vínlandsleið 12 in Reykjavík. The meeting starts at 13:00 and is open to anyone interested in the topic.
The training session is part of a three-year Nordic project funded by the Nordic Council of Ministers. Representatives of the Food Inspectorate of the Health Inspectorate, employees of the Food Administration, employees of Matís, as well as representatives from the Office of the Director of Customs and the National Police are specially invited to the meeting.
All the Nordic countries, with the exception of Finland, are involved in this Nordic food fraud project. This project aims to define a common interpretation of food fraud and to establish Nordic cross-border food fraud. Education will be provided to those regulators involved in the fight against food fraud. The aim is to have a final report by the end of the project, which contains a common Nordic definition of food fraud and to state what has been achieved in each country in the project.
As mentioned before, the meeting is open to everyone, but those who intend to attend the meeting are asked to register by sending an e-mail to jonas@matis.is.
The meeting will be streamed live on Matís' Facebook page.
Domestic food traditions and the origin of food are often unclear to children today as the connection from pasture to stomach is less clear than before. Consumption of the local environment also needs to be raised and interest in the utilization of raw materials and natural products from one's own environment needs to be stimulated. Children are the future and create a fun driving force for innovation and a healthy lifestyle in the spirit of the United Nations' Global Goals for the Sustainability of World Communities. The project KRAKKAR KOKKA is designed by Matís with the support of Matarauð Íslands at the Ministry of Industry and Innovation.
The project is based on the idea of entertainers and aims to strengthen children's knowledge and awareness of regional Icelandic primary food production and the generous Icelandic nature and its connection to food acquisition, through play and education. The project also emphasizes a discussion on responsible consumption where respect is given to nature and those who feed the nation, sustainable production methods, animal and human conditions and environmental considerations.
Health and well-being on the one hand and sustainability on the other are among the six basic elements of education according to the National Curriculum Guide for both primary and lower secondary schools. According to the National Curriculum Guide, the six basic elements revolve around "… On literacy in society, culture, environment and nature so that children and young people learn to build up mentally and physically, to save oneself in society and work with others. The basics revolve around also about the future vision and ability and willingness to influence and take an active part in maintaining, changing its community and develop it. ” KIDS KOKKA is designed with the aim that primary and lower secondary schools can easily and effectively use play and education through play and education as the only way to achieve these goals.
In short, the implementation of the project involves the children learning about the world goals of the United Nations, food traditions and the resources of their own region. Then the children go on a field trip to gather raw materials in the wild and / or to a primary producer in the area. The children then cook from the raw material that was picked up and finally consume the food. Part of the project involves the school in question making a short documentary about its implementation, which will be accessible to everyone for information on Matís' website at youtube.com, but the purpose is for children all over the country to learn in a live way about food traditions and resources in other parts of the country. by watching videos from other schools. The children, with the help of teachers or others, are involved in making the videos themselves. Thus, part of the project is that children educate children through entertainment in a medium that children use a lot today, about important issues in life and the present and the future. At the end of the project, the children answer an opinion poll on the progress of the project, where information about its success will be collected.
The video of the primary school east of the lakes in Skagafjörður about the implementation of the project can be seen here:
A conference on new methodologies in conservation biology that uses environmental DNA to assess biodiversity in ecosystems will be held on 2 and 3 October in the meeting room of the Marine Research Institute. This technology helps to overcome some of the shortcomings of other methods and offers a quick and inexpensive way to assess the biological diversity of the ocean.
The origin of eDNA in the ocean is various, but usually the DNA from the organisms comes from skin cells, mucus, eggs, eggs or faeces. Seawater is collected at different depths in the areas under study and the sea is then filtered. The filter contains DNA from organisms that can be analyzed by sequencing technology. Monitoring biodiversity with environmental DNA has many advantages over other methods and the method has proven successful in assessing biodiversity in many ecosystems.
At the conference, Icelandic and foreign experts will present research samples and discuss methods for using the DNA environment to measure and monitor biodiversity.
The conference will be held in the meeting room of the Marine Research Institute from 2 to 3 October 2019 and is open. Registration is a prerequisite for participation.
The conference is sponsored by Ag-Fisk and organized by Davíð Gíslason at Matís and Christopher Pampoulie at the Marine Research Institute.
Saltfish Week started last week and it has started well. Thirteen restaurants around the country offer gourmet salted fish dishes, each with its own format.
There is a long history and tradition for the processing of salted fish in this country, but before that the salt was used primarily to extend the shelf life. Today, however, the salt is used to produce a gourmet product that is very popular in southern Europe and goes by the name bacalao, baccalá or bacalhau. Icelandic salted fish is known for its excellent quality and plays an important role in food traditions, not least at Easter and Christmas.
A trip for two to Barcelona to win
Everyone who takes part in the Saltfish Week has the opportunity to win a trip for two to Barcelona. All you have to do is order a salted fish dish at one of the restaurants participating in the week, post a photo of the dish on Instagram and post #saltfiskvika.
Here You can get the main information about the restaurants that take part in Saltfiskvik.
Yesterday, Saltfiskvika was formally launched with a fun ceremony in Salt kitchen by Þórunnartún. Mrs. Eliza Reid, patron of the national team of chefs and Kristján Þór Júlíusson, Minister of Fisheries and Agriculture, were present. Master chefs from Italy, Spain, Portugal and the Icelandic national team of chefs conjured up a number of different and delicious dishes where salted fish was the main focus.
The aim of Saltfiskvikan is to draw attention to the gourmet product that is saltfish. Guest chefs Carlota Claver from Spain, Diogo Rocha from Portugal and Lorenzo Alessio from Italy will cook at some of the 13 restaurants participating in Saltfish Week.
They will present how salted fish can be cooked in their own way, but all of them have in common that they are highly regarded chefs who place great emphasis on salted fish and come from countries where salted fish is highly valued.
Mrs. Eliza Reid and Kristján Þór Júlíusson enjoyed delicious salted fish dishes.
Italian Michelin chef Lorenzo Alessio will today cook salted fish for preschool children at the Laufásborg preschool, where the children will enjoy world-class salted fish meals.
Saltfish Week lasts until September 15, but it lasts; Matís, Íslandsstofa, Kokkalandsliðið and Félag íslenskra saltfiskframleiðendar.
See more about Icelandic salted fish and Saltfish Week at www.saltfiskvika.is.
Kolbrún Sveinsdóttir, project manager of Saltfiskvika, together with Kristin Björnsson at Íslandsstofa.
