Category: News

The Fisheries Conference 2014 will take place tomorrow, Thursday, and Friday, but the goal of the Fisheries Conference is to gather in one place a cross-section of the industry to work for progress and progress.

A number of very good presentations are on the agenda these two days and Matís 'employees have one or three presentations and in addition, Matís' employees are in charge of supervision or seminar management in three seminars.

In addition, Matís has a booth at the conference where technological solutions and collaborative projects will be presented.

More information about The Fisheries Conference 2014 can be found on its website.

Ágústa Guðmundsdóttir, professor at the Faculty of Food and Nutrition at the University of Iceland and board member of Matís, discusses the origins and growth of the biotechnology company Zymetech and its connection to basic research at the university in the second lecture of the lecture series Science in Human Languages. The lecture will be in the Celebration Hall of the University of Iceland on Tuesday 18 November. at 12:10.

The biotechnology company Zymetech is based on research by Ágústa and Jón Bragi Bjarnason, professor of biochemistry at the University of Iceland's School of Engineering and Natural Sciences. Zymetech is based on decades of research at the University of Iceland on digestive enzymes from cod and the utilization of the enzymes in medical and cosmetic products on the market.
 
The value of basic research in the innovation process and how deep knowledge of enzymes, microbiology, food science, biochemistry, cell biology and pharmacology will be used directly in practical biotechnology will be discussed. The innovation process of biotechnology companies is long and complicated. International markets for biotechnology products, such as medical products, are large, demanding and innovative. Therefore, the development of new medical products for such a market requires the constant development of ingenuity and increased knowledge. The cost of patenting, listing medical products, foreign consultants, marketing, licensing and more is high but necessary for international marketing.
 
Zymetech has had a good collaboration with the University of Iceland and Landspítali - University Hospital on obtaining research grants, educating graduate students and publishing scientific articles. The collaboration also offers jobs for young researchers and access to specialized facilities for basic and medical research. The importance of research funds for innovation and the continued development of ingenuity within companies in the international market will also be discussed. 

Lunch refreshments will be served after the presentation.

About Ágústa Guðmundsdóttir

Ágústa Guðmundsdóttir holds a PhD in Microbiology and Molecular Biology from the Department of Microbiology at the University of Virginia in Charlottesville, USA in 1988. She has been a visiting professor at the university since 1989 and has also conducted research at the University of California, San Francisco and New York University. Since 1993, Ágústa has been a professor of food chemistry at the Faculty of Food and Nutrition at the School of Health Sciences, but was an associate professor in the same field from 1989–1993. Ágústa's research has increasingly focused on the use of cod enzymes against microbial infections and the development of medical products based, among other things, on her research in collaboration with Zymetech. Ágústa has been the research director of Zymetech for years, but the research has been carried out in collaboration with the University of Iceland. She has written a number of scientific articles and book chapters on her research and colleagues and supervised a number of doctoral and master's students. In addition, she has taken an active part in management positions both within and outside the University of Iceland. 

About the lecture series

Science in Human Language is a new series of lectures at the University of Iceland, initiated by the Center for Life Sciences and the University of Iceland's Institute of Biology. The aim is to shed light on how university researchers try to uncover the mysteries of nature and what significance scientific research has for people's daily lives, such as fighting diseases or the forces of nature or to increase the quality of life and address new challenges related to environmental change.

This article first appeared on website of the University of Iceland.

The first Icelandic food craft championship is over. This time the competition was open to all the Nordic countries and took place The Nordic House November 13th.

Matís and New Nordic food II were responsible for this competition. 

In parallel with the competition, a conference was held where it was possible to learn about how our cousins in the Nordic countries have supported and marketed food production from the region. The conference was sponsored by Íslandsstofa, Icelandair, The Nordic House and The milk collection.

Competitors were from all the Nordic countries and 110 products were registered. 
Competed in 8 different categories.

Here is a list of winners:

Dairy products:

Gold     Arla Unika, Sirius (cheese), Denmark
Silver   The Blind Cow, Blue Monday (cheese), Norway
Bronze  Skärvångens bymejeri, Rosalina (cheese), Sweden

Meat products:

Gold     Sjónarsker, Klettur (dry spiced, salted and smoked thigh muscle), Iceland
Silver   Bjarteyjarsandur, Birch-smoked blueberry muscle, Iceland
Bronze  Bjärhus gårdsbutik, Bjärhus ölpinne (dried raw sausage), Sweden

Fish products:

Gold     Leif Sørensen, Fish chips, Faroe Islands
Silver   Sunshine, Mackerel Pate, Iceland
Bronze  Sunshine, Hot smoked mackerel, Iceland

Berries, fruits and vegetables:

Gold    Útoyggjafelagið, Meadowsweet syrup, Faroe Islands
Silver  Útoyggjafelagið, Rhubarb juice, Faroe Islands
Silver  Holt og heiðar, Rhubarb jam with vanilla, Iceland

Baking:

Gold   Cum Pane organic baking workshop, Fröknäcke (crispbread), Sweden  

Sourdough baking:

Gold    Sandholt, Smoked pumpkin bread, Iceland
Silver  The Coocoo's Nest, Súrdeigsbrauð, Iceland

Innovation in food crafts:

Gold    Örtagård Öst, Sliced marmalade, Sweden
Silver  Urta Islandica, SPRETTUR-energy and endurance herbal tea for athletes and mountaineers, Iceland

Salt:

Gold    Saltworks, Birch smoked salt, Iceland
Silver  Norður & Co, Norðursalt - Icelandic flake salt, Iceland

For further information Gunnþórunn Einarsdóttir at Matís.

In recent times, the demand for sustainable utilization and minimization of environmental impact in food production has increased significantly in markets that are important for our Icelandic fresh fish products.

Requirements for the sustainable utilization of fish stocks have been met with environmental certificates, but information on the overall environmental impact of Icelandic seafood and comparisons with competitive products has been lacking. Therefore, several companies in the production, distribution and marketing of fresh cod fillets joined forces and had a Life Cycle Assessment performed on their products. The results of the study show that the environmental impact of fresh Icelandic cod fillets is relatively low compared to our main competitors in the fisheries sector and much lower than from meat products.

Products from four manufacturers and from seven different fishing vessels sold in the UK and Switzerland were studied and the results compared with comparable research conducted in other parts of the world. There are some differences in the footprint of individual vessels according to size, fishing gear, quota status and fishing pattern, but the average results of the study show that the footprint of fresh cod necks is about 0.8 Kg CO2 equivalent / Kg necks when the catch has been processed. Transport by ship to the UK or Switzerland adds little to the infestation, but if the products are transported by air, the infestation can be tripled, as can be seen in the attached picture.

If these results are compared with the results of similar research from elsewhere, it can be seen that the footprint of Icelandic cod saddles transported by air to the UK is comparable to Norwegian cod and salmon that have been transported by van to Central Europe. If, on the other hand, the saddles are sent by ship, the Icelandic fish comes out much better than the Norwegian one. If the cod necks are compared with other protein sources from the animal kingdom, it can be seen that Icelandic cod has a very limited footprint.

The results of this study have been published in the form of a report, in addition to which a booklet has been published with the main results. Can be accessed the report and the booklet on the websites of Matís and AVS, but the project was funded by AVS.

Further information Jónas R. Viðarsson at Matís.

The Icelandic championship in food crafts took place yesterday and last night. A large number of products were included in the competition and it was the unanimous opinion of all those involved that food innovation is very bright not only in Iceland but in all the Nordic countries.

The results will be announced at 15 today at the Nordic House and we encourage everyone to come and see the fruits of small-scale food production and food innovation at its best in the Nordic countries.

Pictures of some products from yesterday's competition

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Food crafts | Artisan Food Food crafts | Artisan Food.

Last September, Matís hosted a conference on marine settlements, small boat fishing and regional development on the North Atlantic. The conference was held in connection with the Icelandic Fisheries Exhibition and the Icelandic Presidency of the Nordic Council of Ministers.

The conference was sponsored by the Nordic Council of Ministers, but in addition to Matís, a number of people were involved in the preparation and implementation of the conference. These include national associations of small boat owners in Norway, Sweden, Denmark, the Faroe Islands, Iceland, Greenland and Newfoundland, as well as researchers and private companies in these same countries.

Report from the conference

All presentations at the conference are now available at project website, both in pdf format and video recordings. It has also been published report with all the presentations of the conference and a booklet with excerpts from all the presentations.

Further information Jónas R. Viðarsson at Matís.

Now it's finally here Arctic Bioeconomy of the project. The project concludes with a conference on the Nordic bioeconomy with an emphasis on Iceland, Greenland and the Faroe Islands, and many interesting speakers will speak at the conference. Among them is Inunnguaq Hegelund, who is well known to Icelanders from the shows The pleasures of the north which was recently shown on RÚV.

The bioeconomy involves the sustainable utilization of natural resources and it can therefore be said that the Icelandic economy is to a large extent dependent on the bioeconomy.

In light of the importance of the sea and ocean-related activities, there are unique opportunities for discussion, development and increased value creation in this field for Iceland and Icelanders.

Increased economic growth based on the sustainable utilization of organic resources and innovation aimed at increased value creation is the main theme of the conference and a special light is directed at the ocean's resources in this connection.

At the conference, dr. dr. Christian Patermann gives a lecture entitled "Europe route to the Bioeconomy, challenges and perspectives for the Nordic Union“.

Paterman is a big name in the field of bioeconomy, but he is the former director of the DG Research European Commission, Biotechnology, Agriculture, Food Research at the EU and considered the "father" of the bioeconomy in Brussels.

Date: November 11th
Location: The Nordic House, Sturlugata 5

Agenda

Conference facilitator: Hrönn Ólína Jörundsdóttir, Matís

13:00 - 13:40 Europe route to the Bioeconomy, challenges and perspectives for the Nordic Union, Dr.dr. Christian Patermann, key note speaker

13:40 - 14:00 Main results of Arctic Bioeconomy - lessons learned and the way forward
Sigrún Elsa Smáradóttir, Research group leader, Matís   
      
14: 00– 14:15 Trends in the Blue Bioeconomy: A Faroese Case Study
Dr. Unn Laxá, Research Project Manager

14:15 - 14:30 Business opportunities and rural development in the Greenlandic Bioeconomy
Inunnguaq Hegelund, chef at Hotel Arctic in Greenland

14:30 - 14:50 Access to plant varieties in Arctic agriculture
Dr. Svein Ø. Solberg, Senior Scientist, Nordic Genetic Resource Center

14:50 - 15:20 Coffee break

15:20 - 15:40 Bioeconomy in the Nordic countries, strategy, opportunities and needs
Dr. Lene Lange, Professor, Department of Biotechnology and Chemistry, Aalborg University, Denmark

15:40 - 16:00 European Bioeconomy - opportunities and challenges
Dr. Hörður G. Kristinnsson, Director of Research, Matís

16:00 - 17:00 Panel discussion
Panel leader:
Þorsteinn Tómasson, Director Public Science Administration (ret.), Iceland

Amalie A. Jessen, Ministry of Fisheries, Hunting and Agriculture, Greenland
Dr.dr. Christian Patermann, Director (ret.) European Commission, Germany
Dr. Lene Lange, professor, Aalborg University, Denmark
Kjartan Hoydal, Nordic Marine Think Tank, Faroe islands
Dr. Sveinn Margeirsson, CEO of Matís, Iceland
            
For further information Sigrún Elsa Smáradóttir at 858-5113.

Next week will certainly be a festival for the people of the Nordic countries, and especially for those who are interested in the Nordic bioeconomy, which includes food and food production.

It is safe to say that rarely have so many events related to Nordic co-operation taken place in Iceland in one and the same week. Most of these events are related to the Icelandic Presidency of the Nordic Council of Ministers, but 2014 is Iceland's year in that presidency.

Below you can see the events that are available. The raisin in the sausage end is the Food Market of the Cage, which will be held on the weekend of 15 and 16 November.

• November 10 and 11 - final meeting in Arctic Bioeconomy but the meeting is held at Matís (closed meeting).
  
• November 11 - Nordic Vision Workshop
  
• November 11 - 13:00 - 17:00 „Arctic Bioeconomy - Focus on West-Nordic Countries"- a conference held at the Nordic House.
  
• November 11 - 9:00 - 16:00 „BoMin"(" Children and food so into the Nordic countries "/" New Nordic food, project food and children). -> more information here.
  
• November 12 - 8:30 - 17:30 Field trip related to the Food Craft Competition.
  
• November 12 and 13 - 8:00 - 19:00 Nordic Bioeconomy and Regional Innovation.
  
• November 13 - 9:00 - 16:00 The Food Crafts Conference, which is held at the Nordic House.
  
• November 14 - 9:00 - 15:00 Food craft course and lectures at Matís.

All events related to the Food Craft are open to everyone (the field trip, the conference and the food craft courses).

• November 15 and 16 - The Cage Food Market - products from the Food Craft Competition will be on display.

For further information Gunnþórunn Einarsdóttir at Matís.

Norway has been successful in researching the full utilization of herring. The research has been going on for three years and the result is that what is left after filleting can be used in only 17 different products. In Iceland, research on this is also underway at Matís.

A report in the Norwegian fisheries magazine FiskeribladetFiskaren says that the study aimed to create more income for pelagic processing in Norway for its products through increased processing for human consumption.

"We look at these by-products as raw materials for fishmeal production as they are now. Norwegians have been trying to make products for human consumption from the by-products. We have been looking at these too, whether they go to fishmeal production or for human consumption. The price of fishmeal is amazingly high and the utilization of this herring raw material is very high in both flour and fish oil. However, this high price will not last forever and that is why we are also looking at ways to increase food processing, "says Sigurjón Arason, chief engineer at Matís.

He says that the big difference in the situation is that Norwegians have many times more money to invest in research.

"Their research fund is called FHF. As our AFS fund decreases from year to year, the FHF (Fisheries and Aquaculture Fund) is constantly expanding. The situation is very unequal in this respect. We have come a long way in cooperating with the companies in the country. It has been our strength as Icelanders that the companies have been diligent in participating in the development. "

Sigurjón says that Icelanders are far from exhausted from the opportunities that lie in further utilization of the marine catch. There is less than ISK 1 billion unused.

At its peak, around ISK 300 million was spent on research from the ACP Fund. The Norwegian FHF Fund provides NOK 215 million for research in 2014, compared to NOK 185 million in 2013, which is close to ISK 5 billion.  

For further information Sigurjón Arason, chief engineer at Matís.

The interview with Sigurjón Arason first appears in Fish news.

Conference on the Nordic bioeconomy focusing on Iceland, Greenland and the Faroe Islands.

A conference will be held at the Nordic House on 11 November at 13:00 - 17:00. The conference is sponsored by The Nordic Council of Ministers Arctic Co-operation Program, NKJ (Nordic Joint Committee for Agricultural and Food Research), AG-Fisk (Working Group for Fisheries Co-operation), SNS (Nordic Forest Research) and NordGen (the Nordic Genetic Resource Center), and is part of the project "Arctic bioeconomy".

The conference is held in English and is open to everyone.

Agenda

• 13:00 - 13:40
  Europe route to the Bioeconomy, challenges and perspectives for the Nordic Union -
  Dr.dr. Christian Patermann, keynote speaker
  
• 13:40 - 14:00
  Main results of Arctic Bioeconomy - lessons learned and the way forward -
  Sigrún Elsa Smáradóttir, Research Group Leader, Matís   
      
• 14: 00– 14:15
  Trends in the Blue Bioeconomy: A Faroese Case Study -
  Dr. Unn Laksá, Research Project Manager, Synthesis
  
• 14:15 - 14:30
  Business opportunities and rural development in the Greenlandic Bioeconomy -
  Inunnguaq Hegelund, Chef at Hotel Arctic in Greenland
  
• 14:30 - 14:50
  Access to plant varieties in Arctic agriculture -
  Dr. Svein Ø. Solberg, Senior Scientist, Nordic Genetic Resource Center
  
• 14:50 - 15:20
  Coffee break
  
• 15:20 - 15:40
  Bioeconomy in the Nordic countries, strategy, opportunities and needs - Dr. Lene Lange, Professor, Department of Biotechnology and Chemistry, Aalborg University, Denmark
  
• 15:40 - 16:00
  European Bioeconomy - opportunities and challenges -
  Dr. Hörður G. Kristinsson, Director of Research, Matís
  
• 16:00 - 17:00  
  Panel discussion

The keynote speaker, dr. dr. Christian Patermann is a former director of the DG Research European Commission, Biotechnology, Agriculture, Food Research and the "father" of the Brussels bioeconomy. He was also a member of the 1st German Bioeconomy Advisory Council.

For further information Sigrún Elsa Smáradóttir, director of Matís.