Matís is looking for three students to work on research at the company. The projects are 60 credits and are thus used as a final project. The projects are carried out in collaboration with the largest fisheries companies in the country. There is a possibility of strength.
The projects are suitable for students in food science, chemistry and biology. The application deadline is July 14th. The projects in question are:
Maximizing the quality of frozen mackerel products:
The main goal of the project is to study the quality and stability of mackerel products in frost according to the seasons and the effects of different pre-cooling, freezing and storage conditions. Heat transfer models will be developed that can predict changes in mackerel temperature during processing, storage and transport. By looking at the interplay of these factors, it is possible to maximize the quality and utilization of mackerel and therefore at the same time its value.
A student is requested who can start work in the autumn semester of 2014.
Increased quality and stability of frozen herring products:
The main goal of the project is to maximize the homogeneous quality and value of Icelandic herring products. The quality and stability of herring products in frost according to the seasons and the effects of different precooling, freezing and storage conditions will be investigated. The results will not only lead to less quality degradation due to storage and transport, but also increase the understanding of the relationship between product defects and the effects that the raw material has from fishing and to the market.
A student is requested who can start work in the autumn semester of 2014.
Shelf life of lightly salted fillets in the freezer:
The aim of the project is to increase the value of seafood by analyzing ideal conditions for storage of lightly salted cod and saithe fillets and at the same time increase the stability of these products based on season and raw material quality. Very little research has been done on these factors and the project will therefore create important information, more stable and not least more valuable seafood.
We are looking for a student who can start in the spring semester of 2015, there is a possibility to complete the project in the summer semester.
For more information Sigurjón Arasson.