Research collaboration with educational institutions


Guðjón Þorkelsson

Strategic Scientist

Matís plays an important role in linking educational institutions and scientific research with the business community. This will create leading employees and new knowledge for the companies in the country.

Students at the master's and doctoral level receive education and training in the field of food research and innovation at Matís, and the projects are carried out in conjunction with various companies. Students come from Iceland and many other countries (eg France, Faroe Islands, Denmark, Germany, Portugal, Great Britain, Vietnam and Indonesia) to work on doctoral and master's projects at Matís.

Most of the students in the master's program were at the University of Iceland in subjects related to fisheries and agriculture, but also in food science and engineering subjects. All master's and doctoral students' projects are carried out in collaboration with companies, universities and research institutes.

Matís is a teaching partner in UNESCO GRO School of Fisheries where the emphasis is on practical knowledge. Matís thus contributes to development aid.

Examples of projects related to the fishing industry are projects aimed at developing new and better aquaculture feed, analyzing ringworms and their distribution, improving fishmeal processes, developing the drying process of fish powder, working on further development and utilization of valuable products made from cod heads, studying the effects smoking methods for the formation of polycyclic hydrocarbons (PAHs) in smoked mackerel, study the quality and stability of redfish fillets under different conditions in cold stores, analyze the raw material of icefish trawlers with regard to processing properties (modeling), develop cooling processes and improve transport technology and modeling.

Examples of agricultural projects are the use of whey for winemaking, the development of powdered soft drinks and the processing of milk ice cream. Also projects aimed at developing products and markets for horsemeat, examining the effects of cooling and electrical stimulation on the quality of beef and pork, processing poppy barley and using it in breakfast cereals and developing products for
malnourished older people.