Category: News

The NordBio conference starts tomorrow and is the culmination of the three-year Icelandic Presidency of the Nordic Council of Ministers. In parallel with the conference, there will be exhibitions / presentations of products that small producers worked on within the program, poster presentations and presentations of virtual reality material about the bioeconomy. Admission to these shows / promotions is free.

The exhibitions will be on Eyrinn, which is a 300 square meter space, located on the second floor of Harpa.

Virtual reality technology used for teaching at Árskóli in Sauðárkrókur (photo from the RÚV website, www.ruv.is, more: http://ruv.is/frett/360-gradu-syndarveruleiki-a-saudarkroki).

What do the titles above have in common? Of course, these are the topics of two lectures that take place today and are both related to Matís. The lectures are part of a master's degree for two students in food science at the University of Iceland.

MS lecture in food science
Dagný Björk Aðalsteinsdóttir

Matís, Room 312. Vínlandsleið 14 Reykjavík
October 3, 2016 at 14: 00-15: 00

Isolation, hydrolysis and bioactivity of cod liver collagen
“Isolation, hydrolysis and bioactive properties of collagen from cod skin”.

The objectives of this project can be divided into three steps. The first step was to find a method to isolate collagen from cod skin with good yields, the second step was to hydrolyze collagen with different enzymes to obtain the highest DH value and the third step was to measure the bioactivity of collagen peptides. The aim was to investigate the effect of different DH values on bioactivity. The enzymes selected for the hydrolysis were: Alcalase, Flavourzyme, Neutrase, Protamex, Tail-37 and TZ-02-L and the bioactivity measurements performed: ACE-inhibiting, elastase-inhibiting, Metal Chelating, ORAC and Reducing power.

The isolation step was successful and collagen was isolated from the cod skin with good yields. The collagen was hydrolyzed by different enzymes and the type and proportion of enzymes affected the degree of hydrolysis and bioactivity. The results showed low values in antioxidant measurements, but the results also showed that collagen from cod skin can have an inhibitory effect on elastase and have a good effect on the skin.

Project for a master's degree in food science worked on at Matís in collaboration with Codland with support from Nordic Innovation.

Supervisors: Margrét Geirsdóttir MSc Matís and Sigurjón Arason Professor at the Faculty of Food and Nutrition and Chief Engineer at Matís.

Examiner: Þórhallur Ingi Halldórsson Professor at the Faculty of Food and Nutrition

MS lecture in food science
Ásgeir Jónsson

Matís, Room 312. Vínlandsleið 14 Reykjavík
October 3, 2016 at 15: 00-16: 00

Best sea transport of fresh fish fillets and pieces. Quality and cost
“Optimized Sea Transport of Fresh Fillets and Loins. Quality and Cost ”.

The aim of this project is to analyze the development of transport of fresh fillets and pieces from Iceland in recent years. Also to evaluate its effect on quality and shelf life when packing a fresh product in the traditional way in a foam box compared to packing it in an ice scraper in a tub. Finally, to compare the packaging and transportation costs of these two packaging methods.

The results show that the amount of fresh fillets and pieces transported by ship from Iceland almost increased sixfold from 2004 to 2014. In 2013 and 2014, about 90% of the fresh fillets and pieces transported by ship were transported to two markets; Britain and France. The results of research show that there is a strong positive relationship between longer shelf life and packing a product in an ice scraper in a pot compared to a foam box. The ice scraper also made up for the lack of pre-cooling before packing. The results of a cost analysis show that it is considerably cheaper to pack a product in a pot than a foam box. Transport costs are also lower in most cases when pots are compared to foam boxes. More than half as low if you compare the cost of transporting a full container of pots on the one hand and 3 kg foam boxes on the other. However, the flexibility of using pots is much less and this reduces the possibilities of use

Project for a master's degree in food science worked on at Matís in collaboration with Sæplast, ThorIce, Eimskip, Samskip and the Westfjords Fisheries Cluster with the support of the AVS Fisheries Research Fund.

Supervisors: Dr. Björn Margeirsson, Matís consultant, Sigurjón Arason, professor at the Faculty of Food and Nutrition and chief engineer at Matís, and Ögmundur Knútsson, president of the School of Business and Science at the University of Akureyri.

Examiner: Daði Már Kristófersson Professor and President of the School of Social Sciences at the University of Iceland.

MNÍ Food Day 2016 will be held on Friday the 20th. October. This year's conference title: Food Research in a Changing World. The increase in the world's population, climate commitments, limited natural resources and increased food security requirements will affect the production, processing, distribution, sale and consumption of food.

Food Day deals with problems, challenges, solutions and the opportunities that come with this globally and in Iceland. Global problems and opportunities and the Icelandic reality often go hand in hand. Sustainable use of resources calls for environmental efforts and sustainable use of resources. The solutions can be to reduce waste and waste by developing distribution channels and cooling systems or valuable products from what was previously thrown away. It is called economic and social sustainability.

Computer, information, biotechnology and genetic engineering will have an even greater impact on the entire food value chain, research and surveillance than today. Research on food is, by its very nature, practical. However, they are usually based on basic research in the many disciplines of science on which food science is based. They are solution-oriented and almost always developed in collaboration with, for or on the initiative of stakeholders who can be the whole community, public authorities, food producers, food and start-up companies, consumers and grassroots organizations. The goal is always to improve benefits, increase welfare and ensure security.

The purpose is also to train the managers and staff of the future. Skills and knowledge-based industries will be even more important to Iceland's prosperity than they are today. Collaboration where walls were broken down between universities and industry has yielded good results in food science. Matís has been the bridge that connects these parties. Food scientists with an MS degree from the University of Iceland have thus increased by half in the last four years. 

From the very beginning, Food Day has been well attended by many people from different sectors, as it deals with food production, product development and currency creation, food traditions, food supplements, food safety, consumer protection and nutritional advice, all with reference to food, nutrition and health. Food is on the human side will be published on the occasion of the day as has been the case in recent years, but the magazine covers various interesting issues in the field of food production, nutrition and health with special emphasis on the main theme of each Food Day.

Researchers, students and companies will be available to present their research and products during registration as well as during coffee breaks. Further information about this will be sent to companies and the university community, but those interested are encouraged to contact Þóra Valsdóttir, thora.valsdottir@matis.is  for further information.

On Food Day is Fjöregg MNÍ delivered but it is awarded for a commendable enterprise in the field of food and nutrition. Fjöreggið is a great prize piece, designed and built by Gleri in Bergvík and has been donated by the Confederation of Icelandic Industries from the beginning. Nominations will be requested from the MNÍ Fjöregg Committee.

The Executive Committee of Food Day is currently working on the final touches to the agenda and it will be published soon. MNÍ's entertainment committee has also been appointed, but it is planned to hold MNÍ's annual party on Friday 21 October, but it will be announced in more detail in the near future.

Draft agenda (subject to change):

Do you have a futuristic idea to strengthen the Icelandic fishing industry and related industries? The next Fisheries Conference will be held in Harpa on 24-25. November 2016

The Fisheries Conference calls for futuristic innovation ideas, which should be recognized at the next conference of the forum. The aim is for the ideas to be progressive and original and to create a basis for discussion or new thinking.

What to keep in mind

A futuristic idea shall be presented in a concise manner where a description of the idea, a proposal for implementation, expected results and effects will be beneficial for the image of Icelandic products (maximum 2 pages). See more at: www.sjavarutvegsradstefnan.is/afni/verdlaun

Deadline

The deadline for submitting applications is October 25

Where to send the idea?

The avant-garde concept is only expected to be submitted electronically. Send the idea as an attachment (word or pdf file) to the conference email address: valdimar@sjavarutvegur.is Wait for confirmation of receipt and if it does not arrive within 24 hours, call 695 2269.

Prize and presentation

The following awards and promotions for the best ideas:

• Prize money will be awarded in the amount of ISK. 500 thous.
• The three best ideas are presented and given special recognition at the Fisheries Conference.
• The three best ideas get a booth at the conference to present their ideas.
• More ideas will then be presented in a special conference issue of the Fisheries Conference.
• The 10 best creators get one for free at the conference.

To further support good avant-garde ideas, the best ideas of each year must be found in conference proceedings in the coming years. In addition, idea makers will have the opportunity to present visionary avant-garde ideas at the Fisheries Conference in the coming years. In 2015, four avant-garde ideas were introduced and a similar number is expected this year.

More information can be found at website of the conference.

The knowledge company Matís, which carries out diverse research, service and innovation work in the food and biotechnology industry, has secured participation in extensive pan-European projects. It brings together dozens of leading companies, research and educational institutions to find ways to innovate on a world-scale level and to promote entrepreneurship within the continent. The European Institute of Innovation and Technology (EiT) will invest in the projects until the year 2020 for 2.4 billion euros or 290 billion Icelandic kronas. The total investment will amount to almost ten billion euros, or 1,200 billion Icelandic kronas, but the participants finance 75% from the research themselves.

Europe is behind

Hörður G. Kristinsson, Matís' director of research and innovation, says that the plan is based on new thinking and focuses on eight specific projects (Knowledge Innovation Community - KIC), one of which is about food and innovation in the European food industry (EIT Food). This is Matís' point of contact with the plan, but its origin is the fact that Europe has been declining in innovation and great emphasis is being placed on reversing that development. The eight projects (KIC) are a key tool for this; they are independent units with the CEO and the executive board and control how the money is allocated within the group, according to certain rules set by the group.

In short, the role of the KIC projects is to increase Europe's competitiveness and innovation. Contribute to the growth of the economy through the development and development of new companies, and increase employment by developing new products and services. Like, and not least, to train the next generation of entrepreneurs.

"Matís is one of only two participants from the Nordic countries that are members of EIT Food and we are especially looked at in terms of knowledge and skills when it comes to research and development of products and substances from the sea and processes related to them, or the blue bioeconomy. This is a huge recognition for Matís and the work that our wonderful staff has done in recent years, as well as Iceland. It can be said that this has lifted us from the first division to the champion division, "says Hörður and adds that the application process for individual projects is very extensive and the competition for funding is enormous.

Without condemnation

"EIT Food is the project that worked after a lot of work and a very strict filter. It's for seven years. Fifty people from thirteen countries are involved; all companies, universities and research institutes or companies that are at the forefront of their field in Europe and the world, "says Hörður and names the two largest food companies in the world, Nestlé and PepsiCo. Also Givaudan, the world's largest flavoring company, DSM, Roquette, Nielsen, Siemens and Bosch. The universities of Cambridge, ETH Zurich and the University of Technology in Munich are also participating. Other powerful research companies, or institutions, in the project together with Matís include VTT in Finland, Fraunhofer in Germany and Azti in Spain.

Over the next seven years, EIT will invest up to ISK 48 billion in the project against a counter-contribution of ISK 145 billion. "The total investment is therefore the largest operation that has been undertaken in Europe in the field of food research," says Hörður.

The focus of revolutions

But what challenges will the participants, and Matís among them, face?

"A seven-year business plan will be put together next year to shape how we as a group are going to tackle some of the major challenges that Europe is facing in terms of the food sector and consumers. We intend to make Europe the focal point of revolution in food innovation and production, bringing consumers directly to the table in this process and developing 290 new or improved products, services and processes. We also intend to support and create 350 new companies, train over 10,000 graduate students and professionals in food science and related disciplines by 2024, in addition to reducing 40% from greenhouse gas emissions in the European food sector by 2030, "says Hörður and cites examples.

"Matís will take an active part in the entire project, but we will have a particularly large role in terms of seafood and ingredients made from seafood and unused raw materials from the sea. There are great opportunities in the food industry in terms of the use of raw materials and ingredients from the sea to meet the needs of future consumers. The consumer will be at the heart of this great task, but we will bring it to the table to help us revolutionize the European food sector. This project opens up enormous opportunities for us and Iceland and connects us firmly with a very strong group of companies, universities and research institutes, "says Hörður.

A gigantic project at a glance

• A seven-year business plan set up next year.
• Develop 290 new or improved products, services and processes.
• Support and create 350 new companies, train over 10,000 graduate students and professionals in food science and related disciplines by 2024.
• The aim is to reduce 40% greenhouse gas emissions in the European food sector by 2030.
• The European Institute of Innovation and Technology (EIT) will invest 2.4 billion euros or 290 billion Icelandic kronas in the projects until the year 2020.
• The total investment amounts to ISK 1,200 billion, but the participants finance 75% from the research themselves.
• Matís works directly and indirectly with Nestlé and PepsiCo, Givaudan which is the world's largest flavoring producer, the companies DSM, Roquette, Nielsen, Siemens and Bosch.
• The universities of Cambridge, ETH Zurich and the Technical University of Munich are participating.
• Other powerful research companies, or institutions, in the project together with Matís include VTT in Finland, Fraunhofer in Germany and Azti in Spain.

The news first appeared in Fréttablaðið / Svavar Hávarðsson

Þorvaldseyri - Local Sustainability / The project Cereals in the Arctic - New markets, which is funded by the NPA (Northern Periphery and Arctic Program) is now in full swing within Matís.

The aim of the project is to increase the value of grain products and thus contribute to increased income of grain farmers and companies, to promote grain cultivation where it is not currently practiced and thereby increase the number of jobs in agriculture and to increase the use of grain for the production of new products.

Part of the project turned to Þorvaldseyri under the Eyjafjöll mountains, one of the most productive grain farms in the country. Þorvaldseyri runs a cow farm with an emphasis on milk production, but there is a long tradition of growing barley on the farm and in recent years rapeseed has also been grown.

Þorvaldseyri came into the spotlight after the eruption of Eyjafjallajökull in 2010, when flights were down all over Europe, fields and fields disappeared in ash and livestock was in danger. After the eruption, it was clear that the ash had a strengthening effect on the arable land and provided opportunities for employment and innovation with the opening of the Visitor Center and the sale of various goods related to the eruption and food to tourists and consumers. 

Þorvaldseyri offers very special conditions; the farm will have its own electricity production from a small power plant in the country, a borehole for hot water is on site, feed for the animals is mostly produced on site and all fertilizer is obtained from manure and by-products. Rapeseed oil is sold to consumers but also used as fuel for the equipment. Housekeeping can be sustainable for the most part; The farm's products are used as food, while vegetables and fruits are grown for their own consumption.

In the project this is called local sustainability; when that goal is achieved to become self-sufficient in most things related to energy and matter within a defined area. It is clear that it can be difficult to achieve full local sustainability in modern society, but nevertheless it is possible to build on this and create a basis for others.

An information sheet was prepared for Þorvaldseyri which describes this local sustainability and what impact it has on the environmental and social aspects. The Life Cycle Assessment methodology was used for calculations based on data from the farm. According to those calculations, the farm can save around ISK 19 million a year by using its own electricity and hot water, producing its own feed and fertilizer, using rapeseed oil on machines and producing its own food for the farm. Þorvaldseyri can also save around 18 tonnes of greenhouse gas emissions per year.

Food production depletes the earth's unsustainable resources and releases significant amounts of greenhouse gases into the atmosphere. Agriculture is not excluded. By adopting sustainability in thought and practice, there is a lot of work to be done, both financially and environmentally.

Several lectures / defenses related to Matís will be held this week. There are four M.Sc. lectures and one doctoral defense, but Paulina Elzbieta Wasik will defend her doctoral dissertation on Friday at 13.

Doctoral dissertation in food science - Paulina Elzbieta Wasik

When does this event start: September 30, 2016 - 1:00 p.m.
Event location: AðalbyggingFurther location: Hátíðasal

Paulina Elzbieta Wasik is defending her doctoral dissertation in food science at the Faculty of Food and Nutrition, entitled: Maximizing the quality of frozen mackerel products - Quality optimization of frozen mackerel products

Opponents are dr. Judith Kreyenschmidt, Professor at the University of Bonn, and Santiago Pedro Aubourg Martínez, Professor at the Marine Research Institute (IIM), part of The Spanish Research Council (CSIC).

The supervising teacher was Sigurjón Arason, professor at the Faculty of Food and Nutrition, University of Iceland, but the supervision was in the hands of Sigurjón and dr. María Guðjónsdóttir, associate professor at the same department. In addition to them, the doctoral committee, dr. Magnea Guðrún Karlsdóttir, director of Matís, and dr. Hörður G. Kristinsson, research director at Matís and associate professor at the University of Florida.

Dr. Þórhallur Ingi Halldórsson, professor at the Faculty of Food and Nutrition, University of Iceland, will chair the ceremony.
The dissertation is based on work done in collaboration between Matís and the University of Iceland with the companies Skinney Þinganes, Hraðfrystihúsið Gunnvöra, Samherji, Síldavinnsluna, HB Grandi, Ísfélag Vestmannaeyja, and Thor-Ice with the support of AVS Rannsóknasjóður í sjávarútvegi.

Summary of study

Fishing for mackerel in significant quantities off the coast of Iceland began almost ten years ago. In the first years, most of the catch went to fishmeal and fish oil processing, but only a small part of it went to human consumption. In order to increase the value of the catch, a larger part of it must be used for human consumption, and in order for this to happen, it is important to find ways to improve the shelf life of mackerel in cold storage. high percentage of omega n-3 / n-6 but the content and stability of fat in mackerel varies over the fishing season. Fat stability depends on the fat and chemical content of mackerel and the results show that fatty mackerel is more sensitive to fat oxidation (degradation) and enzyme degradation.

Prolonged storage in freezers causes mackerel products to crave and the quality to deteriorate. Fat oxidation and enzyme degradation (PV and TBARS formation and FFA formation) are significantly less in mackerel stored at -25 ° C, compared to the storage temperature -18 ° C. In addition, there is less risk of release and the texture of products is better preserved at lower storage temperatures.

There is more enzyme activity in whole frozen mackerel compared to gutted and decapitated. On the other hand, gutted and decapitated mackerel is more deformed in processing and storage than the brain. It should be noted that it is important to choose mackerel with the right properties and the right processing method to get a product with certain properties.

It is preferable to store mackerel products in cold storage at -25 ° C rather than -18 ° C and under stable storage conditions to ensure the quality of frozen mackerel products. The mackerel that is caught off the coast of Iceland and frozen in valuable products such as canned and hot smoked can be used.

About the doctoral dissertation

Paulina E. Wasik was born in 1987. She graduated with a BSc in Biotechnology in 2009 from the University of Warmia and Mazury in Olsztyn, Poland. Three years later, in 2012, Paulina completed an MSc degree in food science from the Faculty of Food and Nutrition at the University of Iceland and enrolled the same year in doctoral studies at the faculty. After graduating with a bachelor's degree, Paulina began working in research at Matís, where she still works today. Her field of research is as mentioned above in the field of storage and freshness of fish products. Paulina is married to Piotr Wasik and her parents are Barbara Romotowska and Krzysztof Romotowski.

Matvælafræði - MS lecture - Hildur Inga Sveinsdóttir

When does this event start: September 29, 2016 - 2:00 p.m.
Further location: Matís - Vínlandsleið 12, room 312Effects of bleeding conditions and storage methods on the quality of cod (Effects of bleeding conditions and storage method on the quality of Atlantic Cod).

The results of the project show that cooling during bleeding could cause the fillets to become redder. As the color of the fillet is an important factor in its quality and valuation, it is not advisable to start the cooling process in a bleeding tank. The change in temperature had a greater effect on unsalted fillets than lightly salted ones. The presence of any movement on the bleeding medium affects the bleeding performance. The results of experiments showed that, to a certain extent, bleeding in a moving bleeding medium could be more productive than bleeding in still water. They also indicated that the amount of exercise on the bleeding medium may have a greater effect on the rate at which the medium is renewed.

Supervisors: Sigurjón Arason professor at the Faculty of Food and Nutrition and chief engineer at Matís Magnea G. Karlsdóttir project manager at Matís and Sæmundur Elíasson doctoral student at the University of Iceland.

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland with the companies FISK Seafood, Samherji, HB Grandi, Iceprotein, 3X Technology and Skagann with the support of Nordic Innovation, AVS Fisheries Research Fund and Tækniþróunarsjóður.

Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

Matvælafræði - MS lecture - Inga Rósa Ingvadóttir

When does this event start: September 29, 2016 - 1:00 p.m.
Further location: Matís - Vínlandsleið 12, room 312

Stability of lightly salted cod fillets (Gadus morhua) in frost - Factors affecting stability and product variability. (Stability of lightly salted cod fillets (Gadus morhua) during frozen storage - Factors affecting the stability and product variability).

The main results were that light salting increased the stability of the cod fillets, but these results are very positive for producers of lightly salted cod fillets as they are always competing to extend the shelf life of fish products. The product variability of lightly salted cod fillets on the market is very large, but further research is needed to understand the variables that have the greatest effect on this variability.

Supervisors: Sigurjón Arason Professor at the Faculty of Food and Nutrition and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís.

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland with the companies FISK Seafood, Hraðfrystihúsið Gunnvöra, Nesfisk and Jakob Valgeir with the support of the AVS Fisheries Research Fund.

Examiner: Dr. Kristín A. Þórarinsdóttir food scientist at Marel.

Auction system for fish markets - Needs analysis of the auction system and preparation of a forecast model for auction prices

When does this event start: September 29, 2016 - 11:00
Further location: Matís - Vínlandsleið 12, room 312

Bjarni Rúnar Heimisson gives a lecture on his project for a master's degree in computational engineering. The name of the project is Auction system for fish markets - Needs analysis of the auction system and the creation of a forecast model for auction prices.

Abstract

The auction system of fish markets caused a revolution in the sale of fish in Iceland when it was introduced and it was a matter of great interest to fishermen and fishing companies in Iceland. Although various measures have been taken to improve the information flow and transparency of the system with a new information system and website, supply still seems to be the factor that has the greatest impact on price formation, which means that fishermen and fishing companies do not seem to be rewarded for improved handling.

The aim of this project was to find the items that should be included in the auction description of fish auctions but are not present. A needs analysis was carried out where, among other things, interviews were conducted with various stakeholders in the auction system. A linear regression analysis was also performed on real data obtained from Reiknistofa fiskmarkaði hf. and this data is then analyzed to find out which factors are the most influential in the price of a fish auction.

It turned out that stakeholders pointed out a number of factors where information provision in the fish market auction system could be improved. The accuracy of the forecast model obtained is limited as more factors affect the price than are stated in the auction description.

Supervisors: Ólafur Pétur Pálsson Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland, Sigurjón Arason Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís.

The master's thesis is based on work done in collaboration between Matís and the University of Iceland at Reiknistofa fiskmarkaður, HB Grandi, Nýfisk, and Toppfisk with the support of AVS Rannsóknasjóður í sjávarútvegi. Examiner: Daði Már Kristófersson, professor and president of the School of Social Sciences at the University of Iceland.

Processing, transport and storage of frozen herring - Temperature changes

When does this event start: September 28, 2016 - 10:30
Further location: Matís - Vínlandsleið 12, room 312

Finnur Jónasson will give a lecture on his project for a master's degree in industrial engineering. The name of the project is Processing, transport and storage of frozen herring - Temperature changes.

Abstract

In this project, temperature changes in herring were examined through land processing and transport from Iceland to cold storage abroad. As the temperature of fish products has the greatest effect on the shelf life and quality of products, it is necessary to map the temperature profile of herring throughout the process. Measurements were made when block-frozen herring was transported abroad by both freezer vessels and freezer containers. When the product was transported by freezer ships, there was a heat load during both shipping and unloading. The temperature in the freezer vessels remained steady, contrary to expectations, but was not set at a sufficiently low temperature during transport.

Supervisors: Gunnar Stefánsson Professor at the Faculty of Industrial Engineering, Mechanical Engineering and Computer Science at the University of Iceland, Sigurjón Arason Professor at the Faculty of Food and Nutrition at the University of Iceland and Chief Engineer at Matís and Magnea G. Karlsdóttir Project Manager at Matís. 

The master's thesis is based on work carried out in collaboration between Matís and the University of Iceland at Síldarvinnslan and Samherji with the support of the AVS Fisheries Research Fund.

Examiner: Jón Heiðar Ríkharðsson, mechanical engineer.

Iceland and the Nordic Council of Ministers convene an international conference on the bioeconomy and the results of the NordBio projects in Harpa 5-6. October 2016.

The title of the conference is: MINDING THE FUTURE. Bioeconomy in a changing Nordic reality.

Speakers include Christine Lang, Chair of the German Bioeconomics Council, Ari Kristinn Jónsson, Rector of Reykjavík University, Lene Lange, Professor of Biochemistry at the Copenhagen University of Technology, Brynhildur Davíðsdóttir, Professor of Environmental and Resource Studies at the University of Iceland, and Bryan Alexander, Futurist and Writer. Gunnar Bragi Sveinsson, Minister for Fisheries and Agriculture, and Dagfinn Høybråten, Secretary General of the Nordic Council of Ministers, will deliver an opening speech. The conference will be chaired by Þóra Arnórsdóttir and Stefán Gíslason.   

The conference is held in English and is divided into interactive lectures and seminars.

The conference is the culmination of the NordBio program, a three-year project (2014-2016) on the bioeconomy under the Icelandic Presidency of the Nordic Council of Ministers. Under the auspices of NordBio, a broad team of Nordic experts has joined forces and is working on projects that promote the sustainable use of living natural resources. NordBio's goal is to make the Nordic region a leader in the sustainable production and use of living resources in order to reduce waste and promote innovation, a green economy and rural development.

Please forward the email to those who may be interested.                 

We hope to see as many as possible in Harpa on October 5th and 6th.

A stakeholder meeting will take place in the Marine Biotechnology project on 12 - 14 October. The meeting is for parties in the field of Marine Biotechnology and by attending the meeting, participants get a unique opportunity to get to know what is on the agenda and influence future policy in the issue.

Dr. Hörður G. Kristinsson, Matís' director of research and innovation, will give a talk in seminar 3: Supporting marine biotechnology RTDIA link to the event can be found on the website Marine Biotechnology.

A delegation from Colombia is currently visiting and the topic of discussion today is geothermal energy and its utilization. Tomorrow, the Icelandic fishing industry will be discussed in a broad context.

These seminars provide a unique opportunity to establish and strengthen connections with key parties related to geothermal and fisheries in the government system and universities in Colombia, as there is great interest in increased co-operation with Icelanders in this area.

The seminars are held in collaboration with Reykjavík University, University of Iceland, Matís

The group's program can be seen below.