Eva Margrét Jónudóttir

Projects:

• Improved quality, shelf life and less waste in the value chain of Icelandic vegetables
• Education, participation and empowerment of the next generation of food consumers (WeValueFood)
• NextGenProteins - Development of the next generation of proteins from underutilized resources for use in food and feed
• Development of ABUNDA® mushroom protein as a sustainable and wholesome ingredient in food
• New Wave Taste - new ways of developing and processing algae flavors
• Future Kitchen: Short two- or three-dimensional videos to introduce young people to innovations and innovations that contribute to increased sustainability in the food system
• Future fish: New and innovative ready to use seafood products
• Do algae affect the amount of iodine in milk? A feed experiment that examines the quality of milk from cows that have received algae as an iodine source
• A study of the ability of Icelandic algae to influence the methane production of cows
• Development of Icelandic oat milk
• Utilization of by-products from animal husbandry in insect feed 
• The effect of feeding on the quality of meat from Icelandic beef cattle
• The vegetable book - Web edition - From harvest to consumer
• Trendy-Cod
• Valorisation of side streams from Icelandic horticulture
• Is the grass greener on the other side? Protein production from grass
• Cross-KIC Strategic Education EIT21 (Redvile)
• Sustainable fertilizer production - a holistic approach to a circular economy

Peer-reviewed Articles:

Reports:

Valorisation of side streams

The effect of subcategories in the EUROP fat classification of lamb carcasses on meat quality

Analysis of the amount of organic fertilizers in Iceland and opportunities for increased utilization

Salted fish delicacies: What is salted fish? Workshop 2022

By-products from the vegetable sector

Seaweed supplementation to mitigate methane (CH4) emissions by cattle

FUNGITIME Use of fungal protein in the development of sustainable and healthy food // Application of fungi protein in the development of sustainable and healthy food products

Future Fish: New and innovative ready to use seafood products by the use of 3D printing

New Wave of Flavors - On new ways of developments and processing seaweed flavors

Measurements of the characteristics of foal meat

Attitudes and buying behavior of Icelandic consumers of horsemeat

Quality and characteristics of Icelandic horsemeat

Thesis

(2021) Quality and characteristics of horsemeat. MS thesis. University of Iceland and Matís. http://hdl.handle.net/1946/38715

(2018) Attitudes and buying behavior of Icelandic consumers of horsemeat. BS Thesis. Agricultural University of Iceland. http://hdl.handle.net/1946/30669“

Errand

The future of food production in Iceland: Kátur is meaty Krummi. Matís' forum. 06.06.2023. https://matis.is/frettir/framtid-matvaelaframleidsllu-a-islandi-upptaka-af-malthingi/

Next generation attitudes and food engagement opportunities and barriers in Iceland. (2019). WeValueFood conference. Increasing engagement with next-generation consumers. Warsaw, Poland.

Eva Margrét Jónudóttir, (2019). Food festival in Hvanneyri. Lecture on horsemeat -> increased quality -> increased opportunities

Media

Valuable product developed from underutilized raw materials (19.10.2023). Bændablaðir's website. https://www.bbl.is/frettir/i-deiglunni/verdmaet-vara-throud-ur-vannyttu-hraefni

Full utilization of gardening products, (19.10.2023). Farmer's newspaper 19. Tbl. Pages 32-33. https://www.bbl.is/media/1/bbl19.tbl.2023.pdf

(2021) Horses and foal meat are a limited resource. Bændablaðið 20 issues. page 4. https://www.bbl.is/media/1/bbl20.tbl.2021web2.pdf.
Web version: https://www.bbl.is/frettir/hrossa–og-folaldakjot-er-takmorkud-audlind

(2019). Confirmed quality of foal meat. Bændablaðið p. 13.
web version: http://www.bbl.is/frettir/frettir/stadfest-gaedi-folaldakjotsins/21522/

Eva Margrét Jónudóttir, (2023). The community (radio interview). "Value addition of horticultural by-products". 31.01.2023. https://www.ruv.is/utvarp/spila/samfelagid/23617/7hl5vt/verdmaetaaukning-hlidarafurda-fra-gardyrkju

Jónas Baldursson and Eva Margrét Jónudóttir, (2022). Shit mix! Sustainable fertilizer production. 24.11.2022. Matís' food podcast. https://matis.is/podcast/skitamix-sjalfbaer-aburdarframleidsla/

Eva Margrét Jónudóttir, (2021). The food episode 4. (https://www.bbl.is/hladan)

Eva Margrét Jónudóttir, (22.09.2021). Research on horsemeat in the present and future. Matís web news: https://matis.is/frettir/rannsoknir-a-hrossakjoti-i-nutid-og-framtid/

Eva Margrét Jónudóttir, (2020). Offense for horsemeat. The agronomist. Agricultural University of Iceland. https://www.lbhi.is/ymis_rit_0

Eva Margrét Jónudóttir, (2020). Offense for horsemeat. Single leaf. Matís ohf. https://www.matis.is/media/einblodungar/2020_09_Soknafaeri_fyrir_hrossakjot.pdf

Eva Margrét Jónudóttir, (2020). Interview with Eva Margréti Jónudóttir at Matís, horse meat expert. Loaded, podcast episode. https://soundcloud.com/hladan/vital-vi-evu-margret-jonudottir-hja-matis-hrossakjot-serfraeing

Foal meat is naturally tender meat (03.05.2019). The farmer's newspaper. http://www.bbl.is/frettir/frettir/folaldakjot-er-natturulega-meyrt-kjot/20988/

(2018) Many reasons why we should eat more horsemeat. Bændablaðið. http://www.bbl.is/frettir/frettir/-margar-astaedur-fyrir-thvi-ad-vid-aettum-ad-borda-meira-af-hrossakjoti/20688/?fbclid=IwAR3w9_DcgVFuRkFIlex5XYZEI9C-VoEspQDg5EUSzKF6OcMz1RYBzz6sxmY

(2018) Many things that recommend horsemeat consumption. Skessuhorn. https://skessuhorn.is/2018/10/31/margt-sem-maelir-med-hrossakjotsneyslu/

Speeches at conferences and seminars

(2019) Next generation attitudes and food engagement opportunities and barriers in Iceland. WeValueFood conference. Increasing engagement with next generation consumers. Warsaw, Poland.

Education for the general public

(2021) The Food Episode 3. Research on horsemeat

(2021) Present and future research on horsemeat. Matís web site: https://matis.is/frettir/rannsoknir-a-hrossakjoti-i-nutid-og-framtid/

(2021)
RedVile – Educational materials for primary schools about resources, sustainability, local environment consumption, etc., (unpublished)

(2021)
EEA School on Adding Value to Food Side Streams Reykjavik, Iceland, October 2021 – Apply now!. https://www.youtube.com/watch?v=_Pi9xrFx5rw

(2020)
FutureKitchen – Industrial hemp used in food and more. https://www.youtube.com/watch?v=ucatNv6bZO4&list=PLZGs8XSSa2cL_rQKVzGfnGr0euQn34i5Y&index=13

(2020)
Future Kithcen – Less food waste with 3D printed fish (VR). https://youtu.be/ZYvGliopMtg

(2020)
Future Kitchen – Tomato growing in Iceland (VR). https://youtu.be/PMeRB-NbaSg

(2020)
FutureKitchen – Mushroom Protein | sustainable new protein sources. https://www.youtube.com/watch?v=qtPMJ4KV8nI&list=PLZGs8XSSa2cL_rQKVzGfnGr0euQn34i5Y&index=14

(2020)
FutureKitchen – 3D food printer at a Michelin star restaurant in Barcelona. https://www.youtube.com/watch?v=wfuuDd4LjAI&list=PLZGs8XSSa2cL_rQKVzGfnGr0euQn34i5Y&index=12

(2020) Opportunities for horsemeat. The farmer. Agricultural University of Iceland. https://www.lbhi.is/ymis_rit_0

(2020) Opportunities for horsemeat. Leaflet. Matís ohf. https://gamla.matis.is/media/einblodungar/2020_09_Soknafaeri_fyrir_hrossakjot.pdf?_ga=2.216175007.809377450.1639333162-706409634.1629985223

(2020) Interview with Eva Margrét Jónudóttir at Matís, horsemeat specialist. Loaded, broadcast. https://soundcloud.com/hladan/vital-vi-evu-margret-jonudottir-hja-matis-hrossakjot-serfraeing

(2020) Opportunities for horsemeat. The farmer. Agricultural University of Iceland. https://www.lbhi.is/ymis_rit_0

(2019) Lecture on Kaplakjöt. Grund Retirement Home.

(2019) The food festival in Hvanneyri. Lecture on horsemeat -> increased quality -> increased opportunities

(2019) Foal meat is naturally tender meat. Bændablaðið. http://www.bbl.is/frettir/frettir/folaldakjot-er-natturilega-meyrt-kjot/20988/

(2019)
3D Fishdish. https://youtu.be/QDvM_BGuBTw