Future Days 2017 will be held on February 9 at Reykjavík University between 10-16.
Matís participates and will present possible summer jobs and student projects at Framadögur.
Further information can be found at Framadaga website.
Category: News
Matís and the start-up company Codland have worked on projects where the goal is to utilize skin in valuable products.
In the project Bioactive substances from redness funded by the Rannís Technology Development Fund, the aim is to investigate whether substances found in erythema have bioactivity, such as antihypertensive properties or can prevent calcification of cartilage cells. The project began in 2015 and is for two years.
Collagen is becoming increasingly popular as an active ingredient in various consumer products, but research indicates that there is a link between regular consumption of the substance and positive effects on the skin and joints. The world market for collagen-containing supplements is large and mainly made from pigs. Estimates assume increased demand for collagen peptides made from wild fish, so this is an ideal opportunity for Icelandic production.
The project Hydrolyzed collagen from the raw material of fish processing which is funded by the Nordic Innovation Center is developed in collaboration with the Norwegian company Biomega, the Danish University of Technology (DTU) and Biosustain also in Denmark together with Matís and Codland. The aim of this project is to develop new enzymes to process collagen from extra raw materials from white wild fish such as cod and fatty fish such as salmon.
For further information Margrét Geirsdóttir at Matís.
From a meeting in the project "Hydrolyzed collagen from by-products of fish processing" in Norway in October 2016. Peter Kamp Busk DTU, Hemanshu Mundhada Biosustain, Margrét Geirsdóttir Matís, Alex Toftgård Nielsen Biosustain, Davíð Tómas Davíðsson Codland, Lene Lange DTU and Jan Arne Vevatne Biomega.
Tómas Þór Eiríksson, CEO of Codland, and Oddur Már Gunnarsson Matís sign a co-operation agreement between the companies.
Part of the employees and students who have been involved in the collagen projects at a meeting in Sauðárkrókur in May 2016. From left to right: Dagný Björk Aðalsteinsdóttir MS student at the University of Iceland, Maxime Clays from Belgium, Yonathan Souid from France, center row: Margrét Geirsdóttir Matís, Eva Kuttner Matís Sauðárkrókur, Thomas Degrange France, front row Hilma Eiðsdóttir Bakken, Margrét Eva Ásgeirsdóttir and Guðrún Kristín Eiríksdóttir Matís Sauðárkrókur, Rodrigo Melgosa from Spain.
Ingredients - Cod meat
Red gelatin
Red collagen peptide - is there bioactive activity?
Sif Matthíasdóttir, Hrísakot, chairman of the Goat Breeding Association of Iceland and Jóhanna Bergmann Þorvaldsdóttir, goat farmer at Háafell in Hvítársíða, introduced goat farming and goat products on Vínlandsleið. Employees were given a short introduction about goats and were invited to taste goat products, but Sif and Jóhanna were present to meet with Matís about a possible collaboration.
Goats have accompanied Icelanders since the settlement, as can be seen in place names around the country. In the middle of the 20th century, the stock dried up, but since then attempts have been made to maintain it. In 2014, the Icelandic goat population numbered 987 animals (according to www.bondi.is).
Goats have valuable products that can be processed, such as milk, shellfish, meat and skins. It has also been possible to get creams and soaps made from goat products and herbs at Háafell.
Goats are not runes like sheep, and their wool needs to be combed with a special comb. Jóhanna wore a scarf that she pointed out was made from soft and warmer cashmere wool from an Icelandic goat, which is known for its varied color patterns. Since the Icelandic goat has been isolated in Iceland for about 1100 years, the wool is held in high esteem because it is considered to resemble one of the most woolly so-called cashmere goats.
Sveinn Margeirsson, CEO of Matís, Jóhanna Bergmann Þorvaldsdóttir, goat farmer
Háafell in Hvítársíða and Sif Matthíasdóttir, Hrísakot, chairman of the Icelandic Goat Breeding Association.
The University of Iceland and Matís have had a good collaboration for a long time and 2016 was no exception. In accordance with Matís' activities, this collaboration focuses on engineering, food and nutrition, biochemistry, biology and related disciplines, and it is especially worth mentioning the collaboration on the master's program in food science.
Food science was under attack towards the end of the last decade and fewer students attended both undergraduate and master's programs and who graduated from the program than usually before. Through a joint effort, the University of Iceland and Matís managed to increase interest in their studies to such an extent, as studies in food science are practical studies that offer a whole host of opportunities after graduation. The connection with food production companies is also strong, especially in the master's program, and a large proportion of students have recently graduated. four years who have been employed immediately after graduation.
Do you want to study food science?
Matís turned 10 years old yesterday, the 1st of January, but that day in 2007 Matís officially started working. The Environment Agency's laboratory, MATRA, RF and the biotechnology company Prokaria merged to form one strong unit where research on food and biotechnology took place, with an emphasis on increasing value creation in Icelandic food production, food safety and public health.
In light of this, we decided to compile an annual report that would look back and outline Matís' operations. This year's report, which is usually published on the first working day in January, covers a wide range and it can be said that this year's report is composed of different short stories, what we call success stories, and shows its contents so as not to be mistaken. that the establishment of Matís was logical and a great step forward in its time. This year, the annual report is in English in its entirety, but Icelandic abstracts, which focus on what happened in our operations in Iceland, will be published in the next few days.
We look back with pride and optimism on the road. A lot of interesting, fun and challenging things will take place this year and it is safe to say that one of the biggest events that Matís has undertaken will be this year when we take care of World Seafood Congress (WSC). The event is one of the largest forum for value creation in the world in the field of value creation in the fisheries and food security, and brings people from all parts of the seafood value chain to the table. The conference will be attended by employees of fishing and fish processing, investors and people from the institutional and educational environment around the world, not least from developing countries. It is a real honor for us to have the opportunity to hold this conference and the role is a great encouragement to us.
Matís' growth has been considerable over the past 10 years, but this will not happen without strong employees.
Marine catches are similar and upheavals can also be seen in the markets, both of which affect the allocation of catch for processing by workers. As stated in Sveinn Margeirsson's speech at the Fisheries Conference on 24 October last was the utilization of marine catch as exported goods according to statistics 48% in 2015.
It has long been known that marine catches and fluctuations can also characterize market conditions, and this affects what happens to the catch in processing by workers and, ultimately, how products processed from the catch are sold. As stated in Sveinn Margeirsson's speech at the Fisheries Conference on 24 October last was the utilization of marine catch as exported goods according to statistics 48% in 2015.
Export utilization, so to speak, decreased by 12 percentage points from 2014 to 2015. In 2015, we exported 631.8 thousand tonnes of seafood, 22.5 thousand tonnes less than in 2014, despite catching 242 thousand tonnes more than in 2014 or 1,319.3 thousand tonnes instead of 1,076.8 thousand tonnes in 2014. The largest difference is in catches of 240.9 thousand tonnes more capelin landed in 2014 than in 2015. In 2015, we exported 92 thousand tonnes less frozen products than about 65 thousand tons more of flour and fish oil. We also exported almost 300 tonnes less hardened seafood in 2015 than in 2014. This is all catch, before it has been pointed out that Icelanders' utilization of cod in 2015 amounted to 77%. The emphasis of research and innovation has been to increase that utilization in a value-creating way.
Utilization of catch for export and value creation
These figures show some of the changes that have appeared in the export reports of Icelandic fisheries companies recently. It is possible that changes in the markets for seafood have had an effect that has led to this conclusion, as has the restriction of access to the Russian market. The fall in oil prices has had far-reaching consequences, including declining purchasing power in Nigeria, which has been an important market for hardened seafood, a development that was conclusively observed in 2015. In the summer of 2015, the Russian government added Iceland to the list of countries from which food imports were prohibited. and has been repeatedly stated in public debate. Both are among the external factors influencing the utilization of seafood.
As important as good utilization of catch is in terms of the environmental impact of fishing and processing, it is the formation of value that drives the wheels of the economy. The export value of marine products in 2015 amounted to ISK 264.5 billion, which was about ISK 20.6 billion higher than in 2014. In 2015, ISK 201 was received. per kg earned with exports, about 26 less than for each kg gained in 2014. On the other hand, the average value of each exported kg was ISK 418. in 2015 about 46 ISK. higher than in 2014.
The application of scientific knowledge is important for the development of industries and their competitiveness. Achieving more durability for each unit, each kg extracted from the sea, requires less to create comparable value that can reduce the environmental impact of fishing and processing. Through research and innovation, developments in the Icelandic fisheries sector have been observed in recent years, but there is more to come, including market conditions that weigh heavily and patience in market development is important.
For further information Arnljótur Bjarki Bergsson Head of Implementation and Impact
Two new articles were published in issue 29/2016 of the scientific journal Icelandic Agricultural Sciences and can be accessed at http://www.ias.is/landbunadur/wgsamvef.nsf/key2/bsinaawuad.html.
The first article is called "Strongyloides stercoralis found in imported dogs, household dogs and kennel dogs in Iceland"And is by Matthías Eydal and Karl Skírnisson.
The authors compiled an overview of cases that have been diagnosed by the parasitic nematode Strongyloides stercoralis in dogs in Iceland but the worm has been detected in faecal samples from 20 (0.6%) dogs that were brought to the country via isolation centers in the years 1989-2016. In 2012, the worm was detected in many dogs at an Icelandic dog kennel and also in some puppies that have been bought there and in two domestic dogs that had been in contact with dogs from the dog kennel. in single faecal samples in recent years. The nematode is believed to have entered the kennel with an imported dog, despite repeated antiretroviral administration to the isolation center has been transmitted between dogs in the kennel and spread from there with sold dogs.
This article shows that we need to be constantly vigilant against imported diseases in animals in this country and the importance of keeping track of data is useful in finding ways to control this disease.
The second article is called "Geothermal ecosystems as natural climate change experiments: The ForHot research site in Iceland as a case study"By Bjarni D. Sigurðsson and 20 other authors.
The research study discussed here takes advantage of the special situation that the soil in a geothermal area has warmed up and it is possible to compare ecosystems there with soil without heat. The project aims to shed light on the effects of global warming on northern dryland ecosystems. The research took place at three locations in Ölfus, in the immediate vicinity of Hveragerði: i) in grasslands that have been under the influence of global warming for a long time for at least 50 years, ii) in similar grasslands that first started warming in the spring of 2008 after the South Iceland earthquake and iii) in planted a 50-year-old spruce forest that also started to heat up in the spring of 2008. We tried to choose so that the heating would be as close as possible to +1, +3, +5, +10 and +20 ° C. Chemical analyzes showed no evidence of geothermal water reaching the soils of the areas and the end result was that the geothermal areas of the ForHot project produced conditions comparable to various controlled soil heating experiments abroad that are used to study the effects of global warming on drylands.
This article tells about a large project that a number of people and institutions are involved in and already both MS and one doctoral dissertation as well as several articles have been published about it and many will surely come in the coming years. People's interest in this project extends far beyond the shores of Iceland shows the need for people to get acquainted with and study what the possible effects of a warmer climate may have on nature.
The updated rules of procedure of Matís' board were approved at the company's board meeting yesterday afternoon. The rules of procedure are set in accordance with the provisions of the Act on Public Limited Companies, cf. Paragraph 4 Article 70 Act no. 2/1995, Coll. Act no. 89/2006 (public limited companies).
The rules further stipulate the implementation of the work of Matís' Board of Directors in addition to the provisions of the Public Limited Companies Act in this regard. The board shall follow guidelines on good corporate governance. In particular, reference is made to the guidelines of the Confederation of Icelandic Employers on corporate governance and the guidelines of the Organization for Economic Co-operation and Development (OECD) on corporate governance.
Rules of procedure of the board
Corporate governance from the Confederation of Icelandic Employers' website
A committee on the review of fisheries management in the Faroe Islands recently submitted a report. By its nature, it deals with more than just fisheries management alone, and the report examines the diversity of the fisheries sector, the goals and potential benefits of fishing, processing, distribution and sale of seafood through innovation and traceability. The committee looks beyond the 18 islands and compares the arrangements and developments in the fisheries sector in Norway and Iceland with the Faroese fisheries sector.
The committee took into account, among other things, co-operation which has aimed to bring all catches from three sea areas ashore under the heading "All in land". Special attention is paid to research and development in the fisheries sector, and in this connection special attention is paid to the Icelandic fisheries sector and the co-operation that Matís has led in close co-operation with Icelandic companies in the fisheries sector and companies that serve fisheries companies. The Committee considers that research and development in the interests of food production needs to be prioritized. The committee also proposes to examine whether a food research unit similar to Matís in the Faroe Islands should be established.
It is pointed out that technological innovation has been a prerequisite for increasing value throughout the value chain of marine products, and Icelanders are said to have been particularly diligent in developing new technology. In the context of innovation, it is mentioned that Matís and examples such as better and faster cooling, better bleeding and washing, new cooling technology, shorter endurance and towing time and fisheries management with regard to market requirements are mentioned.
In the final words of the report, Matís says that the Faroe Islands can be an inspiration in research for the benefit of food production, as research and development can have a decisive effect on making the processing of an increased part of the catch on land possible.
Matís-ingar, but in such a way Matís employees often refer to themselves, are really happy with our cousins in the Faroe Islands and compliments from this direction encourage us even more.
Summary of the Association of Companies in the Fisheries Sector (SFS) on fisheries management in the Faroe Islands.
From the Faroese report, the report can be found in its entirety here.
10.4.1 The project "All in land"
The project focused on demersal fisheries in three islands: the Faroe Islands, the Greenland Sea and the Barents Sea, and work was done immediately in four countries: Norway, Greenland, Iceland and the Faroe Islands. Other partners in the project were the companies Nofima in Norway and Matís in Iceland and Nátturugranskingarstovan in Greenland. Av tí at frágreiðingin varð lidug í juni í ár, so fer umrøðan av hesum evninum at vera nogg grundað á greiningarnar og vörstøðurna frá verkætlanini.
10.5.1 Comparisons between Norway and Iceland
Technological innovation is one of the decisive factors in increasing value. Her hava íslendingar vera serstakliga dugnaligir at menna nýggja tøkni í øllum liðum. One of the most important players in this culture is the food review agency, Matís (www.matis.is). Better and faster cooling, better soaking and washing, new icing technology, shortened touring length and towing time and the organization of the fishing fleet after ten, some markets want, are examples of technological innovation and better boarding of fishing vessels.
10.6 Investigation and culture
Some people have said that the Icelandic fishing industry has had enough in the last year. One of the most important parts of this culture is dental examination, some of the food stalls, Matís, have been at the forefront in close collaboration with the work.
The committee estimates that the general agreement with the work should be such that culture and scrutiny of food production will be regulated in the Faroe Islands. In this connection, it may be considered to place one food inspection stand on a stand, some of which Matís has some model.
10.7 Conclusions and recommendations
The committee considers it crucial that the culture and scrutiny of food production be regulated. Lack of profitability is a significant resource in order to get a larger part of the fish ashore, and here research and culture may have a decisive play. The Icelandic research institute, Matís, may be an inspiration for research in food production.
From the SFS summary (from page 22.):
Technological development and innovation are key conditions for value added, and the Faroese report states that Icelanders have been particularly at the forefront of developing new technology throughout the value chain. The report makes special reference to Matís' work, which more often than not works closely with the companies. We can also mention the AVS fund and the initiatives of the companies themselves and their cooperation with powerful and progressive companies that serve the fishing industry. Various technologies have been developed that contribute to, among other things, better cooling, improved handling of catch on board and product development. Transport of goods is also a key factor, but significant progress has been made in reducing the number of bottlenecks in transport and shortening the time between production and delivery of goods from Iceland. The report pays special attention to Matís' operations in Iceland with regard to research and development.
The idea for the Superchilling of fish project, which is a joint project of Grieg Seafood in Norway, 3X Technology, Matís, Iceprotein, FISK Seafood, Skagans, Hätälä in Finland and Norway Seafood in Denmark with support from Nordic Innovation and Rannís, was chosen as The avant-garde idea of the Fisheries Conference 2016, and was awarded the Sviföld, at the conference that took place at the end of November.
Svifaldan, the prize for the Future Policy Idea of the Fisheries Conference 2016, was now awarded for the sixth time, but the goal is to strengthen discussions and encourage new thinking with progressive and original ideas. Svifaldan is donated by TM, but at the same time prize money and awards were given to those who stand for the three best ideas.
For this reason, supercooling was chosen as the Future Policy Idea of the Fisheries Conference 2016 and Albert Högnason from 3X accepted the award at the conference. With the reception of Sviföldan, the spotlight is on the collaborative project and the collaboration that results in increased knowledge of fish cooling.
Svifaldan 2016 Albert Högnason, 3X, Gunnar Þórðarson, Matís | Svifaldan 2016 | Copyright Gusti.
About the supercooling project
Significant research has been carried out on the effects of supercooling on processing and product quality in the fisheries and aquaculture production, and the results are decisive. Supercooling refers to the transfer of cooling energy into the fish muscle immediately after fishing / slaughter, as less than 20% of the water content is frozen. In demersal fish, the target is to cool down to -0.7 ° C and -1.5 ° C in salmon, which is fat and therefore has a lower freezing point. In both cases there is a phase change at these temperatures and it takes a considerable amount of energy to go below them. Extensive research has been done on supercooling and it has been shown that there is no damage to cells due to ice crystal formation as long as cooling is within the definition. There can be great opportunities in transporting super-chilled fresh fish (salmon / catfish) as a lot is saved by getting rid of ice in the transport chain, especially by air. About 10% of the weight of conventional products during transport is ice and therefore both financial and environmental benefits with the method. Reducing the footprint in the production and transport of fish products is an important marketing tool for the future. The main difference, however, is that better fillet quality has been demonstrated by supercooling, and thus the method may increase the quality of fish products.
For further information, contact Matís Gunnar Þórðarson.