Category: News

Do you want to participate in a study on the effects of substances from seaweed on the signs of aging in healthy skin?

The study includes a comparison of elasticity, moisture and sebum in the face before and after about 12 weeks of using a face cream. Half of the participants will receive a cream with ingredients from seaweed, while the other half will receive the same cream without ingredients from seaweed. After the study ends, two 20,000 ISK will be drawn from the group of participants. cash prize.

You can participate if you are:

• between the ages of 40 and 60
• with healthy skin and no known underlying skin problems

What do you need to do?

• Use the face cream twice a day, in the morning and in the evening.
• Do not use other facial creams during the study
• Visit Matís, Vínlandsleið 12, 113 Reykjavík for measurements three times: before use, after about 6 weeks and about 12 weeks of using the face cream
• Answer a questionnaire about the experience of the cream after the last measurements

How do you register?

• Sends an email to Aðalheiðar Ólafsdóttir adalheiduro@matis.is with the following information:
• name
• year of birth
• email address
• phone number
• a short description of what skin care products you regularly use on your face (eg face cream, toner, serum, cleansing products)

The research is part of the MINERVA project, which aims to increase and improve the utilization of sustainably produced macroalgae and develop new valuable products from them. The project is funded by ERA-NET Cofund Blue Bioeconomy and is a joint project of companies, universities and research companies in Ireland, Iceland and Sweden.

More information is sent if there is an interest in participating.

You are all warmly welcome to Matís' summer festival on June 7 next at 16:00 - 18:00 at Vínlandsleið 12.

It will be real fun for the whole family, as Stjörnu Sævar will visit the area, face painting for the children and exciting science stations for young and old.

Click on the image below to go to the event on Facebook.

See the photos from the summer festival:

The project NextGenProteins, which Matís is working on, has organized a photo competition for students aged 8-10 (3rd-4th grade of elementary school). The subject of the competition is the food of the future, but the kids are encouraged to let their minds wander and put down on paper how they envision the food of the future. You can send a drawing, painting or other graphic design. The maximum size of photos is A3 and they must be sent to Matís by letter.

Main information: 

• Opens:  May 1, 2023
• Who can participate? Kids aged 8-10 years
• Closes: June 1, 2023

Great work!
Award:

1. Nintendo Switch Light
2. 15,000 ISK gift certificate in Smáralind
3. 10,000 ISK gift certificate in Spilavini

By participating in the competition, consent is given for the publication of the images on the media of the project. When submitting photos, the name of the participant and the name of the photo must be included.

For more information, please contact Katrín Hulda Gunnarsdóttir, an expert at Matís, at the email address: katrinh@matis.is

Matís' annual report for 2022 is now available on the website.

It is clear that the future of food production in Iceland includes great challenges but also great opportunities. We need to ensure that there is enough safe and healthy food for everyone. We need to reduce the negative environmental impact of food production and promote sustainable use of land and sea so that the resources can continue to serve future generations.

The annual report can be accessed here.

Next Tuesday, April 18, Hang Thi Nguyen will defend her doctoral thesis in food science. The project is called: New proteins for human consumption from side streams of fish processing and underutilized fish species.

The doctoral defense takes place in festival hall of the UI's main building and starts at 1:00 p.m.

Opponents:

Dr. Heidi Nielsen, Research Director of Nofima in Tromsö, Norway

Dr. Ida-Johanne Jensen, assistant professor at NTNU/UiT in Trondheim, Norway.

Supervising teacher and instructor:

The supervising teacher was María Guðjónsdóttir and the instructor was Sigurjón Arason, professor and chief engineer at Matís.

Doctoral committee: Ólöf Guðný Geirsdóttir, professor and Ingibjörg Gunnarsdóttir, professor.

Dr. María Guðjónsdóttir, professor and dean of the Faculty of Food and Nutrition, presides over the ceremony.

More information can be found by clicking here.

The professional meeting of the Sheep Breeding Association was held yesterday, Thursday, April 13, in Hvanneyri. The annual meeting was held in the building of the University of Agriculture and it is the professional council of sheep farming that organizes the event.

Many interesting topics were discussed at the meeting. Guðjón Þorkelsson, strategic expert at Matís, gave the talk: Does fat explosion make a difference to the taste of Icelandic lamb? and Sæmundur Sveinsson, professional manager at Matís, had the talk: The search for the genetic factors of bow crisis - Status of the project and future prospects.

We encourage those interested to watch the professional meeting in its entirety on the Youtube channel of the Icelandic Farmers' Association, by clicking here.

The message: The search for the genetic factors of bow crisis - Status of the project and future prospects starts at 1:43:00

The message: Does fat explosion make a difference to the taste of Icelandic lamb? starts at 2:07:00

Cover photo: Lbhí

The Microbial Analytical Service Laboratory of Matís was recently visited by a Quality Assessor from NYSDOH (New York State Department of Health). Visits such as these allow the laboratory to maintain its accredited methods for analysing potable water intended for sale in America.

The Matís Microbial Analytical Service Lab remain the only laboratory in Iceland to fulfil the requirements of the NELAC standard used by NYSDOH. The lab also complies with the ÍST EN ISO / IEC 17025 standard and is accredited by Swedac (Swedish Board for Accreditation and Conformity).

The NYSDOH assessor visited Matís on the 8th and 9th of March and thoroughly assessed the lab‘s quality system as a whole, as well as assessing the NELAC accredited methods. As previously stated the methods in question are used to analyse potable water.

Assessments such as these are regarded as excellent opportunities to grow and improve, and the staff of Analytical Services are always eager to polish the quality system and take the services they provide to their customers to the next level.

For a list of the accredited methods and services the Microbial Analytical Service Lab of Matís provides click here.

With increased population growth, food security for the future must be ensured, while at the same time taking care of the impact on the environment and climate. Food derived from fire has one of the lowest carbon footprints of animal products, and especially food that comes from the lower levels of the food chain. There are, for example, oysters, mussels and abalone. This and more is discussed in the new online course offered by UiT Norges arktiske universitet (The Arctic University of Norway). The course is interdisciplinary and at master's level.

The course opens on April 3, and is open to everyone.

The course covers a wide range of issues related to fire at the lower levels of the food chain. The biology and ecology of the main species, environmental impact, sustainability, economics and more are discussed. Students with different knowledge and experience should therefore all be able to find something that suits them. The course is based on short lectures in the form of videos, assignments and reading materials. Once the students have completed the course, they can receive a certificate to that effect from UiT.

The course was created as part of AquaVitae project, but it is a European project, funded by the Horizon 2020 (Grant Agreement No 818173) program of the European Union, with the aim of increasing the importance of farming at lower levels. Matís is part of both the project and the development team of the course.

Find out more about the course, here.

For more information, you can contact Katrína Hulda Gunnarsdóttir, an expert at Matís katrinh@matis.is.