Matís Staff

List of Employees

Þóra Valsdóttir

Project Manager

Group: Bioactive Compounds

Phone: +354 4225143/8585143

Email: thora.valsdottir@matis.is

Focus Areas:

Processing, Product development, Consumers, Innovation, Education

Projects:
Peer-reviewed Articles:

  • Altintzoglou, T., Birch-Hansen, K., Valsdóttir, T., Odland, J.Ø., Martinsdóttir, E., Brunsø K., Luten, JB. Translating barriers into potential improvements: the case of healthy seafood product development - (2010).  Journal of Consumer Marketing, 27(3), 224-235.

  • Themistoklis Altintzoglou, Gunnthorunn Einarsdottir, Thora Valsdottir, Rian Schelvis, Torstein Skåra, Joop Luten. A voice-of-consumer approach in development of new seafood product concepts - (2010). Journal of Aquatic Food Product Technology, 19(2), 130-145.

  • Kristin Anna Thorarinsdottir, Sigurjon Arason, Sjofn Sigurgisladottir, Thora Valsdottir, Eva Tornberg. Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets - (2011). Food Chemistry, 124(1), 7-14.

    • Reports:

  • Valorisation of side streams

  • Salted fish delicacies: What is salted fish? Workshop 2022

  • Claw bladder culture for the production of bioactive ingredients - Analysis of substances and microorganisms

  • Food in the tourism of the future - Iceland. Discussion paper and summary after workshops with Icelandic stakeholders in February and March 2021

  • Report Nordic Food in Future Tourism February 2022

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

  • Chemical composition of silver - Seasonal fluctuations

  • Actions for sustainable bioeconomy in the West Nordic region

  • Innovation small producers - Nordbio

  • Nordtic Conference Report / Conference on the Nordic Bioeconomy

  • Spring in the air

  • Quality factors in processing and processing of belted algae (Saccharina latissima)

  • Sustainability in local food production and tourism. Symposium at Smyrlabjörg 26-27. October 2011. Greinagerð / A seminar on local food production, tourism and sustainability

  • Food and sustainable tourism. Summary.

  • Íslenskt matkorn - Gæði, inhald og viðhör / Icelandic cereal grain crops for food - Quality, chemical composition and consumer view

  • Properties of silver. Impact of location and season / Properties of dulse. Influence of location and season

  • Symposium on seaweed for food February 26th 2011. Summary

  • Influence of drying methods on the properties of dulse

  • Processing of dried silver for human consumption. Gæðþættir og gæðaviðmið / Processing of dried dulse for consumption. Quality parameters and requirements.

  • Algae products. Hugmyndir að vörum / Food products from seaweed

  • Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study

  • The uniqueness of traditional skyr / Uniqueness of traditional skyr

  • Icelandic baby food - market and public requirements

  • Air-dried lamb. Final report / Air dried lamb meat. Final report

  • Use of saithe in ready-made fish products / Using saithe in ready to eat fish product

  • Reform of the food value chain. Summary / Improvements in the food value chain. Roundup

  • Reform of the food value chain. Product mapping and product management / Improvements in the food value chain. Mapping of product process and logistics

  • Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product

  • Reform of the food value chain. Proposal for project descriptions for the meat value chain / Improvements in the food value chain. Propositions for managing the meat chill chain

  • Injection and brining of tilapia fillets

  • Spicy salt / Pickled dulce

  • Development of bakery products made from Icelandic corn

  • Product development of healthier processed meat products

  • Air-dried lamb. Forathugun / Air dried products from lamb

  • HEALTH DIET: A summary of the main categories of health foods and scientific evidence of their effectiveness

  • Fish protein markets. Analysis of products on the market

    • Bibliography

    Dissertation / Thesis work

    M.Sc. thesis Wageningen Universiteit / Masterfoods (NL). 2002. Consumer Driven Quality System. (Relation of consumer values to the setting of quality standards for new products and a reassessment of standards for older products. Development of a method / series of measures to translate consumer wishes into measurable values).

    Books

    David Natcher, Ingrid Kvalvik, Ólafur Reykdal, Kristin Hansen, Florent Govaerts, Silje Elde, Bjørg Helen Nøstvold, Rune Rødbotten, Sigridur Dalmannsdottir, Hilde Halland, Eivind Uleberg, Jón Árnason, Páll Gunnar Pálsson, Rakel Halldórsdóttir, Óli Þór Hilmarsson, Gunnar Þórðarson & Þóra Valsdóttir, 2022. The Arctic as a food-producing region. Chapter in Renewable Economies in the arctic. Ed. David C. Natcher and Timo Koivurova. Routledge Research in the Polar region. pp. 249-262. Routledge, 2022.

    Writing / Bibliography

    2017:

    Þóra Valsdottir, Ingunn Jonsdottir, Stine Alm Hersleth, Janus Vang, 2017. Strengthening the Bioeconomy in the NORA region. Final report. May 2017. NORA

    2011:

    Þóra Valsdóttir. 2011. The uniqueness of skyrs. Food is on the human side, 23rd year. s. 18. Read the article

    Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson. 2011. Algae, seaweed and health. Food is on the human side, 23rd year. s. 23. Read the article

    Kristin Anna Thorarinsdottir, Sigurjon Arason, Sjofn Sigurgisladottir, Thora Valsdottir, Eva Tornberg. 2011. Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets.  Food Chemistry, 124(1), 7-14.  Article 

    2010:

    Themistoklis Altintzoglou, Gunnthorunn Einarsdottir, Thora Valsdottir, Rian Schelvis, Torstein Skåra, Joop Luten. 2010. A voice-of-consumer approach in development of new seafood product concepts. Journal of Aquatic Food Product Technology, 19(2), 130 - 145. Article

    Altintzoglou, T., Birch-Hansen, K., Valsdóttir, T., Odland, J.Ø., Martinsdóttir, E., Brunsø K., Luten, JB (2010) Translating barriers into potential improvements: the case of healthy seafood product development. Journal of Consumer Marketing, 27, (3), 224-235. Article

    Þóra Valsdóttir. Straight from the pier - is not it time to establish a fish market for the public in Iceland? Ægir, 103 (2) p. 12-13.

    Þóra Valsdóttir, Guðjón Þorkelsson, Irek Klonowski. Use of saithe in ready-made fish products - final report / Using saithe in ready to eat fish product - final report. Matís Report 06-10, 16 p. Closed report

    2009:
    Sigurjon Arason, Magnea Karlsdottir, Thora Valsdottir, Rasa Slizyte, Turid Rustad, Eva Falch, Jonhard Eysturskard and Greta Jakobsen. 2009. Maximum resource utilization - Value added fish by-products. Nordic Innovation Center, 108 p.

    Þóra Valsdóttir, Brynhildur Pálsdóttir, Theresa Himmer. Proposals for the establishment of retail fish markets in Iceland / Public fish markets in Iceland - propositions. Matís Report 32-09. 80.s.

    Themistoklis Altintzoglou, Nofima Marine, Norway. Torstein Skåra, Thora Valsdóttir, Rian Schelvis, Joop Luten. New seafood concepts for young adults, a voice-of consumers approach. Speech at the conference TAFT 2009, Copenhagen15.-18. September. Abstract.

    Aðalheiður Ólafsdóttir, Ólafur Reykdal, Óli Þór Hilmarsson, Gunnþórunn Einarsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Emilía Martinsdóttir, Guðjón Þorkelsson. Product development of healthier processed meat products. Matís Report 25-09, 111 p. Report summary.

    2008:
    Arnljótur B. Bergsson, Margrét Geirsdóttir, Rósa Jónsdóttir, Þóra Valsdóttir, Hörður G. Kristinsson, Guðjón Þorkelsson. 2008. A brief summary of processing fish proteins. Matís report 36-08. Closed report.

    2007:
    Valur N. Gunnlaugsson, Jónína Ragnarsdóttir, Þóra Valsdóttir, Kristín Anna Þórarinsdóttir. Process control for fishing, processing and processing of salted fish. Effect of cooling after fishing on the muscular structure of cod. Matís report 29-07, 20 pages. Closed report.

    Lárus Þorvaldsson, Þóra Valsdóttir, Sigurjón Arason, Kristín Anna Þórarinsdóttir. Process control for fishing, processing and processing of salted fish. Impact of raw material variables on the utilization and quality of salted fish. Matís report 26-07, 20 pages. Closed report.

    Kristín A. Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, María Guðjónsdóttir, Ragnhildur Einarsdóttir, Sigurjón Arason. Use of fish proteins in fillet processing. Chilled and frozen cod products. Matís Report 25-07, 67 pages. Closed report.

    Ásbjörn Jónsson, Sveinn Margeirsson, Irek Klonowski, Þóra Valsdóttir, Krístín A. Þórarinsdóttir, Sigurjón Arason. Impact forecast - Relationship between raw material quality and the processing and processing utilization of cod products. Matís Report 23-07, 65 pages. Closed report.

    Kristín Anna Þórarinsdóttir, Þóra Valsdóttir, María Guðjónsdóttir, Sigurjón Arason. 2007. Process management for fishing, processing and processing of salted fish. Effects of different salting methods on the effect of flat fish. Matís Report 22-07, 41 pages. Closed report.

    Þóra Valsdóttir, Karl Rúnar Róbertsson, Egil Þorbergsson, Sigurjón Arason, Kristín Anna Þórarinsdóttir. 2007. Process management for fishing, processing and processing of salted fish. Impact of post-catch cooling on utilization and quality (2). Matís Report 21-07, 25 pages. Closed report.

    María Guðjónsdóttir, Þóra Valsdóttir, Ása Þorkelsdóttir, Kolbrún Sveinsdóttir, Hannes Magnússon, Sigurjón Arason, Kristín A. Þórarinsdóttir. 2007. Process management for fishing, processing and processing of salted fish. Effects of different salting methods on the effect of cod fillets. Matís Report 20-07, 60 pages. Closed report.

    Ragnar Jóhannsson, Þóra Valsdóttir, Sigurður Hauksson, Irek Klownoski and Tom Brenner. 2007. Matís Report 14-07, 12 pages. Closed report.

    2006:
    Þóra Valsdóttir, Guðrún Anna Finnbogadóttir, Kristín Anna Þórarinsdóttir and Sigurjón Arason. Process control for fishing, processing and processing of salted fish. Effects of fish proteins on the action properties. IFL report 36-06, 23 p.

    Þóra Valsdóttir, Kristín Anna Þórarinsdóttir, Sigurjón Arason. 2006. Process management for fishing, processing and processing of salted fish. Pre-treatment for efficacy. IFL report 35-06, 15 pages.

    Þóra Valsdóttir, Kristín Anna Þórarinsdóttir, Lárus Þorvaldsson and Sigurjón Arason. 2006. Process management for fishing, processing and processing of salted fish. The effect of post - fishing cooling on utilization and quality. IFL report 34-06, 42, p.

    Þóra Valsdóttir. 2006. Use of fish proteins in fillet processing. Obligation to mark. IFL report 21-06, 26 p.

    Þóra Valsdóttir, Sigurjón Arason and Kristín Anna Þórarinsdóttir. 2006. Use of fish proteins in fillet processing. Isolated and hydrolyzed cone protein. IFL report 20-06, 30 pages.

    Þóra Valsdóttir, Guðrún Anna Finnbogadóttir, Kristín Anna Þórarinsdóttir, Sigurjón Arason. 2006. Use of fish proteins in fillet processing. Minimized muscle injection. IFL report 19-06, 40 pages.

    Irek Klonowski, Þóra Valsdóttir. 2006. Development of roe ointment. IFL report 17-06, 17 p.

    Guðrún Anna Finnbogadóttir, Þóra Valsdóttir, Sigurjón Arason Kristín Anna Þórarinsdóttir. 2006. Use of fish proteins in fillet processing. Imaging. IFL report 03-06, 15 p.

    2005:
    Kristín Anna Þórarinsdóttir, Þórhallur Arason, Þóra Valsdóttir, Sigurjón Arason. 2005. Use of fish proteins in fillet processing. Preliminary experiments in Þingeyri. IFL report 22-05, 24 p.

    Þóra Valsdóttir, Þorvaldur Þóroddsson, Guðjón Þorkelsson, Sigurjón Arason, Kristín Anna Þórarinsdóttir. 2005. Production of shaped fish pieces and gel block from cuttings and marlin: Upscaling of the use of fish glue in shaped fish pieces. IFL report 21-05, 18 pages.

    Þóra Valsdóttir, Kristín Anna Þórarinsdóttir. 2005. Production of shaped fish pieces and gel block from cuttings and marlin: Preliminary experiments using fish glue. IFL report 20-05, 21 pages.

    Þóra Valsdóttir, Þorvaldur Þóroddsson, Jón Þór Þorgeirsson, Kristín Anna Þórarinsdóttir. 2005. Production of shaped fish pieces and gel block from cuttings and marlin: Production process, products and markets. IFL report 19-05, 17 pages.

    Participation in conferences:

    Þóra Valsdóttir, Ragnheiður Héðinsdóttir. Ways to reduce meat shrinkage. Agricultural Research Council 2010, 7, p. 76-81.

    Guðjón Þorkelsson, Óli Þór Hilmarsson, Þóra Valsdóttir. Dried lamb. Agricultural Research Council 2010, 7, p. 82-86.

    Þóra Valsdóttir. Food product development in small businesses. Paper presented at the Agricultural Research Council 2009, 12 - 13 February, p. 100-105. Read the article.

    Þóra Valsdóttir, Sveinn Margeirsson, Hlynur Stefánsson, Óli Þór Hilmarsson, Jón Haukur Arnarson, Ragnheiður Héðinsdóttir. Reform of the meat product value chain. Poster at the Agricultural Research Council 2009, 12 - 13 February. Poster. Read the article. 

    Altintzoglou T., Torstein Skåra T., Valsdottir T., Schelvis R. and Luten J. New seafood concepts for young adults, a voice-of-consumers approach. “3rd TAFT Conference ”(15-18 September, 2009), Copenhagen, Denmark.

    Altintzoglou T., Torstein Skåra T., Valsdottir T., Schelvis R. and Luten J. Seafood targeting young consumers. “Market possibilities for fresh farmed cod, Partnership conference of Norwegian Centers of Expertise (NCE) Aquaculture” (10-11 November, 2009), Trondheim, Norway.