Category: News

Today, 13 March 2017, the conference Strandbúnaður 2017. The newly launched Strandbúnaður conference begins. On that occasion, Arnljótur Bjarki Bergsson, Director of Implementation and Influence, wrote the following article in Morgunblaðið, which is published today.

Icelanders, like other people on earth, face great challenges. It is uncertain how the struggle with the great challenges may affect our society, well-being and prosperity. The world's population is growing rapidly, it is a fact that places an obligation on humanity to make better use of the raw materials that are processed and produced to the best of its ability in a sustainable way.

Food production is one of the more important tasks that need to be considered when it comes to solving the big challenges. For a long time, less than 5% of the world's total food production has come from oceans and lakes, even though they cover about 70% of the earth's surface. More and more people are now turning their attention to this fact, as it is likely that some of the foreseeable increase in world food production will take place along and off the coasts of continents as well as island nations. Agriculture is bulky in the world's food production and many times more extensive than fishing or exploiting wild fish stocks. Iceland's economic jurisdiction is extensive and it is clear that there are opportunities to produce food within it as well as fishing for wild species. The coastal state of Iceland has opportunities with disciplined and organized development of industries along the country's coasts.

Cultivation of organisms in water is not new, but neither cultivation nor farming has been extensive in Iceland, although Iceland is a leader in charr farming and has been at the forefront of halibut farming. In recent years, there has been a large increase in salmon farming off the coast of Iceland and promising companies in algae cultivation have sprung up. Invertebrate cultivation has flourished and shells have been seen on menus around the country. It is important to work well in developing industries in this country. Industries based on the exploitation of resources on and off the coast of the country can help solve the challenges we face.

Coastal equipment is a synonym for industries related to the utilization of land and / or sea quality in and along the coast of the country, whether it is cultivation or fire.

For the responsible development of the industries that are considered coastal equipment, it is important that there is an open forum for professional and educational debate on the most urgent and important issues. To that end, the conference Strandbúnaður 2017 will be held on 13-14. March at the Grand Hotel. The conference is open to everyone, where the status and development of the most extensive aspects of coastal equipment in Iceland will be reviewed, as well as the state of affairs worldwide. The conference thus supports education, research, policy-making and thus the development of the industry.

Matvælastofnun holds a meeting on the agency's control system at 9-12 on Friday 17 March in Reykjavík. The meeting is open to everyone but is especially intended for food producers that the agency supervises, farmers as well as companies, to review the implementation of supervision, follow-up and publication of results from supervision.

The meeting will discuss the structure and recent changes to the Food Administration's inspection manuals and companies' risk classification. The premises and implementation of inspections and the performance classification of the Food Administration of companies will be reviewed based on the results of inspections. The Agency's procedures for the application of coercive and punitive measures will be presented, as well as external information on the results of inspections and actions by the Food Administration.

Agenda

09:00 - 10:00 Inspection manuals of the Food Administration - Jón Ágúst Gunnlaugsson, MAST
10:00 - 10:25 Corporate risk classification - Jónína Stefánsdóttir, MAST
10:25 - 10:40 Pause
10:40 - 10:55 Performance evaluation of companies - Jón Ágúst Gunnlaugsson, MAST
10:55 - 11:40 Follow-up and application of coercive and punitive measures - Ástfríður Sigurðardóttir, MAST
11:40 - 12:00 Publication of monitoring results - Jón Ágúst Gunnlaugsson, MAST
 
Meeting guests are given the opportunity to ask their questions and participate in discussions. Participants do not have to register and participation is free of charge.
 
The meeting is on Friday 17 March at 9:00 - 12:00 at the Food Agency's Marketing Office at Stórhöfði 23. The entrance to the agency's premises is on the north side (Grafarvogsmegin). Further information can be found on the website Matvælastofnun. 

Related material: Do not get confused! Matís is not Matvís who is not MAST… ..

The position of assistant professor of food science at the Faculty of Food and Nutrition at the University of Iceland is 100%.

Field of study: 

An applicant with knowledge and experience is sought to strengthen research and teaching in food science with an emphasis on food chemistry, food processing or food microbiology.

Area of work:

• To participate in the development and teaching of basic, master's and doctoral studies in food science.
• To teach and guide food science students.
• To conduct research in the field of food science.
• To participate in the management and development of teaching and research.
• To raise external research grants and take an active part in national and international projects and collaborations.

Educational and qualification requirements:

• Doctoral degree with specialization in food science. The specialization can be in the fields of food chemistry, food biotechnology, food processing or food microbiology.
• Experience in overseeing research projects, clear research emphases and experience in obtaining research grants.
• Successful teaching experience at university level as well as experience in supervising graduate students.
• Excellent English skills.
• Good co-operation skills and agility in human relations.
• Reliability, initiative and independence in working methods, as well as good skills in sharing one's own knowledge.

When hiring, it will be assumed that the person who gets the job fits as well as possible with the circumstances and needs of the Faculty of Food and Nutrition.

The appointment will be for a term of five years with the possibility of indefinite employment after that time, cf. Paragraph 3 Article 31 rules for the University of Iceland no. 569/2009.

The provisions of the Act on Public Universities no. 85/2008 and rules for the University of Iceland no. 569/2009.

According to the rules of the University of Iceland no. 569/2009, Article 38 the Rector may grant promotion to the position of associate professor or professor in the case of a new appointment if the person in question fulfills those conditions.

Application process:

The application deadline is until March 6, 2017 and applications must be received in electronic form at the e-mail address bmz@hi.is marked HI17010159.

Applicants must enclose with their application a certificate of their academic career and work, a bibliography, a report on scientific work and other work they have done, and a research plan if hired. The application must state which of his or her publications, up to eight in number, the applicant considers to be the most important with regard to the work in question. Applicants only send these publications with an application, or refer to where they are available in electronic form. When more than one author submits a work, applicants must state their contribution to the work. Furthermore, applicants are expected to include reviews of their teaching and management positions, as appropriate. If it is not possible to submit supporting documents with an application in electronic form, they must be submitted in duplicate to the School of Science at the University of Iceland, Sæmundargata 2, 101 Reykjavík. All applicants will be answered and notified of the job placement once a decision has been made. Applications can be valid for six months from the end of the application deadline.

Salaries are according to the wage agreement between the Association of University Teachers and the Minister of Finance.

It is expected that the above work will be provided from 1 August 2017 or by agreement, provided that the work of the committees dealing with the matter will then be completed. Applicants will be informed of the results of the adjudication committee and the selection committee and of the disposition of the job when that decision is available.

For further information:

• Guðjón Þorkelsson, President of the Faculty of Food and Nutrition and Matís employee (gudjont@hi.is / s. 422 5044)
• Auður Ingólfsdóttir, Head of the Faculty of Food and Nutrition (auduring@hi.is / 543 8408).

When recruiting for jobs at the University of Iceland, the university's gender equality plan is taken into account.

The Faculty of Food Science and Nutrition is one of the six faculties of the School of Health Sciences at the University of Iceland. At the faculty, about 120 students study food science and nutrition. Of these, about 50 are graduate students, both in master's and doctoral studies. There are eight full-time academic positions within the faculty, and due to the high average age of food science teachers, a significant renewal of staff is expected in the coming years. Therefore, young researchers are especially encouraged to apply. The faculty is in research and teaching collaboration with the Laboratory of Nutrition (www.rin.hi.is) and Matís ohf (www.matis.is).

Further information about the faculty can be found on the School's website
http://www.hi.is/matvaela_og_naeringarfraedideild/forsida

The conference Strandbúnaður 2017 will be held at the Grand Hotel on 13 and 14 March. . The purpose is to promote professional and informative discussion of coastal equipment and thus support the education, research, development and policy-making of the industries that utilize land and / or sea quality along the coast of the country

The conference will focus on the importance of education for a growing industry. One of eight seminars of the conference is called Education in Strandbúnaður. After all, knowledge and skills are among the most important basic factors that need to be considered and can be utilized in the development of new industries.

Coastal equipment is an industry that grows and thrives by utilizing the knowledge of numerous disciplines. It is important that knowledge is disseminated in an efficient manner to the business community and society so that its utilization is as good as possible. The education of individuals for a variety of jobs related to coastal equipment is the key to increasing the industry's competitiveness. The seminar will present the supply of education in coastal equipment in Iceland, the industry's wishes for its further development will be discussed, as well as individuals' expectations and attitudes towards learning and the working environment. 

Lectures at the seminar on education in Strandbúnaður come from Arnarlaxi, Keynatura, Arctic Fish, Hólar University, The University of Akureyri and University Center of the Westfjords. These parties are considered highly qualified to discuss the status and future vision of education in aquaculture, the interplay between education and the development of coastal equipment and the role of education in aquaculture in strengthening coastal communities. 

In other areas of Strandbúnaður, there are some examples of particularly interesting topics. The cultivation of mussels and especially the wholesomeness of Icelandic mussels is something that is worth highlighting. Algae cultivation and utilization of algae and especially with regard to processing and product development possibilities. The discussion on the future of salmon farming will cover the role of feed production and feed development with regard to the environment.

Interested parties are encouraged to register for the conference here.

Matís and Geitfjárræktarfélag Íslands, expressed their willingness to increase cooperation, with increased value creation, product development and promotion of goat products as a goal earlier this week.

Matís and Geitfjárræktarfélagið believe that increased research in connection with goat breeding, the application of information and biotechnology and the introduction of goats can lay the foundation for a change in thinking about innovation and technological revolution in agriculture in Iceland, increase the production of healthy and nutritious food and at the same time promote food. and by-products that today are generated as waste from the food industry, restaurants and households. 

The goat has been part of the Icelandic bioeconomy since the settlement and is one of the nation's genetic resources. The goat's milk, meat, skins and wool have been used since the settlement and various goat products, such as oatmeal, goat liver and goat land, have been placed in the context of the healing power of living resources.

In recent years, Matís has achieved very good results in joining the International Research and Innovation Fund, in collaboration with Icelandic and foreign companies and institutions. Matís will seek to introduce the Icelandic goat and opportunities for innovation related to it to its partners in Iceland and abroad.

In an era of challenges in the areas of food security, nutritional security and public health and major changes in demographics around the world, it is important to look in a new way at utilizing Iceland's genetic resources and cultural heritage related to agriculture, opportunities in and near urban areas and the use of international technology and marketing. value creation and improved public health. User-centered product and service design, guided by sustainable development, is fundamental in this context.

Geitfjárræktarfélag Íslands was founded in 1991. The association is an interest group of goat breeders in Iceland, but there are a total of more than 1000 winter-fed goats - oats and chickens - in Iceland. The role of the company is to promote the protection and breeding of the Icelandic goat population and to look for ways to improve utilization and increase the value of goat products.

Matís is a powerful knowledge company that engages in diverse research, service and innovation in the food and biotechnology industry, with increased value creation, improved food security and improved public health as a goal.

Today a meeting was held on a new Network for innovation in aquaculture in the Arctic and the Arctic (e. Aquaculture Innovation Network for the Northern Periphery and Arctic (AINNPA)), which aims to improve innovation support for distant aquaculture enterprises, especially small and medium-sized enterprises, enabling them to focus on meeting the demand for product and service development.

With the support of the Arctic Program, the AINNPA project brings together experts from the Faroe Islands, Iceland, Ireland, Norway and Scotland. The project is led by the Scottish Aquaculture Innovation Center (SAIC), which is hosted by Stiling University.

According to Heather Jones, Director of the Scottish Aquaculture Innovation Center: "Small and medium-sized enterprises (SMEs) play a key role in the sustainable growth of aquaculture, whether in Scotland or elsewhere in the Arctic. On the other hand, for those who run companies in distant places, it is difficult to obtain support and services in the field of innovation. AINNPA addresses these challenges and opportunities facing LMF by sharing guidelines on best practices across the region and by developing new products and services through an integrated support network.

Today's meeting marks the beginning of a six-month preparatory process for mapping current innovation support in the field of aquaculture in the Arctic; by analyzing existing and opportunities on the horizon for LMF, and building co-operation networks around the areas participating in the co-operation.

"We know what we want to achieve with international co-operation - namely, offering small and medium-sized enterprises a stronger support network than they would otherwise have access to, so that they can develop, through innovation, solutions to the challenges facing aquaculture. Now we start the process of agreeing on how we will achieve the desired results. ”Explains Robin Shields Aquaculture Innovation Director and AINNPA Representative at the Scottish Aquaculture Innovation Center.

As part of this initial work, the partners seek to communicate with and nominate related participants. "For this initiative to be successful in the long run, the insight of stakeholders is important from the outset," adds Robin. "Examples include regional developers, aquaculture companies' associations and other units that may be helpful in identifying the needs of innovation needs and that, in the end, will be one of the main factors influencing the inclusion and exploitation of AINNPA across the participating areas.

Interested parties associated with aquaculture associations and companies interested in joining AINNPA can contact Jón Árnason or Robin Shields

A new article presents results that strengthen the argument for the importance of good and disciplined work methods in the production of fish fillets. Although every effort is made to work well in processing fish into fillets, it may happen that fish do not find their way through the processing as quickly as expected or that fish pass through a space that is warmer than would be preferable. .

Prolongation of processing time and undesirable rise in temperature in fish fillets can lead to significant weight loss of products and have a corresponding effect on their value. The study is a new result of a long and successful collaboration between Matís and the United Nations University's Fisheries Academy with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector.  

An article has recently been approved for publication in the Journal of Food Engineering the effect of ambient temperature and waiting time of raw material in the processing of saithe and redfish fillets. The article is available online and will be published in the May issue of the Journal of Food Engineering. The article is based on a study conducted by a Chinese student at the United Nations University's School of Fisheries (UNU-FTP), Mu Gang, worked under the guidance of Icelandic instructors during his study stay in Iceland. Mu Gang's instructors were dr. Kristín Anna Þórarinsdóttir at Marel, Ásbjörn Jónsson and Arnljótur Bjarki Bergsson at Matís and the research was done at Matís.

The results of the study strengthen the arguments for the importance of good and disciplined work methods in the processing of fish fillets. Purposeful cooling plays a key role in preserving quality. As important as it is to minimize the damage to the fish from fishing to consumption, it is also important to reduce any delays that may occur in the processing process. As has been stated another level bleeding, haemorrhage (bleeding), washing and cooling are important on board fishing vessels, the same applies to the efficiency and maintenance of low temperatures during fillet processing. 

Although every effort is always made to work well in the processing of fish into fillets, it may happen that fish do not get through the processing as fast as expected or that fish pass through a space that is warmer than it should be. voted. To simulate possible deviations from the procedures, fish were stored at 9 ° C, 16 ° C and 21 ° C and fillets were inspected every half hour. The longest stored fish was stored for 3 hours. Both large (634 g) and small (289 g) saithe fillets as well as redfish fillets (105 g) were examined.

The results of the study show well the consequences if one deviates from the established procedure, ie. to maintain a low temperature throughout the processing process, even if the deviation is short-lived. High ambient temperatures and processing delays lead to a reduction in the weight and value of products. It is therefore important to avoid bottlenecks that lead to the accumulation of fish in processing channels, especially in slightly chilled conditions. In addition, it is important that the temperature of the products during packaging is as close as possible to the storage temperature. 

The knowledge created by the research is yet another fruit of Matís' long and successful collaboration with United Nations University School of Fisheries with Icelandic fisheries companies as well as companies that serve the Icelandic fisheries sector, such as Marel. Extensive knowledge is created in the university community and researchers have worked in extensive collaboration on its development and implementation at strong, responsible fisheries companies. Cooperation on the application of knowledge has enabled the Icelandic fishing industry to make great strides, and this has been noticed around the world. It has made the Icelandic fishing industry theirs knowledge industry who he is today and lives in the field for his development for the future.

The Rannís Technology Development Fund has now supported a collaborative project between Margildi, Matís, the University of Akureyri, Síldarvinnslan, Mjólkursamsälan and KPMG called Marlysi.

The aim of this project is to develop the best new processing method for fish oil for human consumption from the pelagic species capelin, herring and mackerel. Margildi is a start-up company that has developed a new and unique processing method, so-called rapid cold cleaning, which makes it possible to fully clean fish oil from the aforementioned pelagic species. Until now, it has not been possible to cold-clean the aforementioned fish oil for human consumption efficiently and cost-effectively due to the large amount of saturated and long-chain monounsaturated fatty acids. Margildi has already applied for a patent for the rapid cold cleaning technology.

Processing methods for fish oil will be developed that make it suitable for use as a food supplement in capsules or bottles, but also as an additive in food. But the fish oil from Margildur is coming out very well as an additive in food due to the natural stability of the fish oil. 

Raw fish oil from capelin, herring and mackerel, which is processed in fishmeal and fish oil factories, is today only sold as an additive in animal feed alongside fishmeal. There is good knowledge of the production of raw fish oil in Iceland in fishmeal and fish oil factories and they are well equipped. Five of the eleven factories have received food certification from the Food Administration (MAST) for their operations in part or in full, and more are moving in the same direction. Food certification is one of the basic preconditions for producing fish oil from pelagic fish for human consumption. Both fisheries companies in this project, ie. Síldarvinnslan and HB Grandi, have food-certified factories and will continue to work with products from them. 

In January this year, the town council of Fjarðabyggð approved the signing of a declaration of intent with Margildur, expressing goodwill and support for the company's possible factory in the municipality. We are grateful for the support and interest, which we have found in many places, but it has been very great from Fjarðabyggð, as this declaration of intent implies, "says Snorri Hreggviðsson, CEO of Margildi.

If this project is successful, the conditions will be created to build and operate a specialized fish factory in Iceland based on the results of the project. With the introduction of the Marlys factory, more profitable foundations will be laid for the fishmeal and fish oil industry, and it can develop in part from the production of raw materials for feed production to the production of finished products for human consumption. 

For further information Valur N. Gunnlaugsson at Matís.

Snorri Karl Birgisson gives a lecture for a master's degree in food science at the University of Iceland and Snorri's lecture takes place at Matís at Vínlandsleið 12, meeting room no. 312, on Tuesday 7 February. from 15-16 but the project was done at Matís.

Earlier in the day, in Eirberg at Eiríksgata, room 103C, there will also be a lecture for the master's degree, in which Helga Guðrún Friðþjófsdóttir will present her project: "Food choices for young Icelanders with psychosis and the development of their body weight over a 12-month period."

About Snorri's project

"Ringworms - Chemical and Physical Properties of Ringworms in Atlantic Cod"
“Physicochemical properties of nematodes found in the Atlantic cod (Gadus morhua)”.

The main objective of the project was to study the physical and chemical properties of roundworms found in Atlantic cod. Ringworms were sorted by length and location in cod fillets and examined with video recordings in fish processing. The chemical properties of roundworms were studied by measuring their chemical composition. Along with the chemical composition, various stone and trace elements were measured. In addition, the amino acid composition of roundworms was measured. To see the whole picture, the components were compared with the chemical content of the cod fillet parts.

The physical properties of roundworms were studied by examining their effect on processing, with an emphasis on processing efficiency and the number of roundworms in fillet parts. Ringworms were also classified by fillet. The resistance of ringworms to freezing was studied by placing live ringworms between two layers of cod and freezing them at different temperatures and times. Finally, the thickness of the roundworm hamster was studied by size analysis of the cross-sectional shape of the roundworm.

Analysis of roundworms revealed that roundworms did not have a significant effect on processing efficiency but instead had an effect on utilization. Ringworm groups were also measured with a chemical composition, but when it came to comparing cod fillets, roundworms had higher amounts of carbohydrates and fats. Ringworms also had higher mineral values in copper (Cu), calcium (Ca) and iron (Pb) compared to the maturation fillets. Ringworms were measured with less trace elements compared to cod fillets. Ringworms and cod fillets had similar proportions in nine amino acids, and both groups contained significant amounts of vital amino acids. Freezing of live ringworms showed that the resistance of ringworms decreases with decreasing temperature and increasing time at that temperature.

It was clear at the outset that this project would not answer all the questions concerning fish processing today regarding roundworms and the costs associated with them. It is hoped that the results of the project will be one useful step in the work ahead.

Project for a master's degree in food science worked at Matís.

Supervisors: Sigurjón Arason, professor and chief engineer of Matís, and Magnea G. Karlsdóttir, project manager at Matís.
Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

About the project of Helgi Guðrún Friðþjófsdóttir

"The diet of young Icelanders with psychotic disorders and weight development over 12 months period"
"Food choices for young Icelanders with psychotic disorders and the development of their body weight over a 12-month period"

February 7 at 13: 30-14: 30, Eirberg by Eiríksgata, st. 103C

The project was carried out at the Laboratory of Nutrition at the University of Iceland and Landspítali in collaboration with the Laugarásinn Psychiatric Department, Landspítali.

Supervisors: Ingibjörg Gunnarsdóttir professor and Ólöf Guðný Geirsdóttir associate professor
Examiner: Anna Sigríður Ólafsdóttir professor

Many students were today at Matís' biotechnology center in Sauðárkrókur to take a practical part of the molecular genetics course at the University of Akureyri, which is part of the biotechnology course at the university.

Guðrún Kristín Eiríksdóttir, an employee of Matís in Sauðárkrókur, sent us some pictures from the day. More photos can be seen at Matís Facebook page.