It can be said that a semi-autumn season has been spent publishing IFL reports, but in the last two weeks nine IFL reports have been completed, which is unusually large in such a short time. Most of these reports are open and accessible on IFL's website.
In the old days, there was talk that the autumn season would begin on 29 September. and will last until Christmas and this autumn season at IFL started around that time, but whether this season will last until Christmas, time will tell. One explanation for this growth in publishing could be that at the turn of the year, IFL will merge with two other institutions in the company Matís ohf, and therefore every effort is now being made to complete the projects that are bound by IFL before that time.
Of the nine recently released reports, most are open, while others are confidential, at least temporary. Various interesting results are published in the reports, such as an assessment of the possibilities of processing blue whiting into much more valuable products than is currently the case (report 25-06), another describes attempts to measure surface tension Pseudomonas putida and Listeria monocytogenes, to be able to explain why these bacteria are so common in the food industry (report 24-06), which was a joint project of IFL and the Institute of Technology.
In 2003, at the initiative of the Ministry of Fisheries, monitoring of undesirable substances in marine products, both products intended for human consumption and products for the fish oil and flour industry, began. The purpose of the monitoring is to assess the condition of Icelandic seafood in terms of the amount of contaminants. The third report from this project has now been published and covers the year 2005 (report 22-06).
There is now a growing debate in many places about what rules should apply to the labeling of food, and it is worth mentioning the discussion about genetically modified food. Fish and seafood are not excluded from this discussion and in report 21-06 an attempt is made to shed light on whether the added fish protein in fish products is subject to labeling. In addition, information was sought on methods that can be used to measure added substances, such as phosphate, water and fish protein, in fish products.
Finally, there is a report on the classification of microorganisms and experiments with the use of additive bacteria in aquaculture, which is a preventive project with the aim of using environmentally friendly methods to increase the performance of halibut and cod larvae in fire (18-06).
These and other open IFL reports can be found by click here.