Stefán Þór Eysteinsson and Hildur Inga Sveinsdóttir will defend their doctoral dissertations in food science on 29 and 30 April in the Main Building of the University of Iceland.
On Wednesday 29 April, Stefán Þór Eysteinsson will defend his doctoral dissertation in food science at the Faculty of Food and Nutrition, University of Iceland. The thesis is entitled: Effects of redfish (Calanus finmarchicus) on the quality of pelagic fish and the management of processing processes. Characterization of Calanus finmarchicus and its effect on pelagic fish processing.
Supervisors and supervising teachers were dr. María Guðjónsdóttir, professor at the Faculty of Food and Nutrition, dr. Sigurjón Arason, professor at the Faculty of Food and Nutrition, and dr. Sigrún Jónasdóttir, professor at the Technical University of Denmark in Copenhagen. In addition to them, dr. Ástþór Gíslason, professor at the Marine Research Institute.
More information can be found here.
On Thursday 30 April, Hildur Inga Sveinsdóttir will defend her doctoral dissertation in food science at the Faculty of Food and Nutrition, University of Iceland. The thesis is entitled: Increased value in the processing of Atlantic mackerel fillets (Scomber scombrus) - A study of the shelf life, chemical and processing properties of mackerel caught off the coast of Iceland. Value addition from Atlantic mackerel (Scomber scombrus) fillets - Study of shelf life, chemical properties and processability of mackerel caught in Icelandic waters.
Supervisors and supervising teachers were dr. Sigurjón Arason, professor at the Faculty of Food and Nutrition, dr. María Guðjónsdóttir, professor at the Faculty of Food and Nutrition, and dr. Magnea Guðrún Karlsdóttir, Matís.
More information can be found here.