Contact
Rósa Jónsdóttir
Research Group Leader
rosa.jonsdottir@matis.is
Organic substances in Icelandic nature are diverse and often have unique properties that can be used to increase the value of products and promote public health.
Organic substances in Icelandic nature are diverse and often have unique properties that can be used to increase the value of products and promote public health. Matís' biochemical group works on various research and product development projects on biomaterials that can be used in foods, food supplements and cosmetics, among other things. Emphasis has been placed on proteins, peptides, lipids, sugars and bioactive substances and on finding, isolating and defining natural bioactive substances that have a health-promoting effect. The aim is to promote innovation, develop marketable products and support the sustainable use of resources for the sea and the countryside. This work is carried out in close collaboration with entrepreneurs and companies, as well as research institutes and universities in Iceland and abroad.
The process from idea to utilization of biochemicals and bioactive substances in a marketable product can vary, but the goal is always to ensure the safety and quality of the products and that the desired function and properties are present. Part of the work of the professional group is to offer a variety of services for product development of new products.
- Bioactivity measurements
- Processing properties
- Microbiological Analysis
- Chemical composition
- Stability tests
- Product food
- Sensory Evaluation
- Interventional research
- Consumer research - experience, attitudes, nutrition and health
Protein research has been conducted at Matís for years. In our protein research, enzymes are used to break down proteins in order to improve their processing properties and bioactivity. Protein processing properties include water solubility, water resistance, oil binding, foam properties and emulsification properties. Examples of bioactivity properties are the antihypertensive effect of peptides.
Matís has focused on research on algae and worked on their utilization. Among other things, work has been done on the development of healthy flavors from algae in food with the aim of improving public health and on the development of antioxidants and their utilization in cosmetics and dietary supplements.
Taste and odor measurements are important quality factors in the food industry. Matís offers various types of flavor and fragrance research that are important for the taste quality of food, storage and production methods. These measurements use trained sensory judgment to assess sensory properties such as odor and taste, but also instruments such as gas analyzers to map the amount and type of substances that are most important in odor. Research on consumer attitudes is also a big part of our research. Attitudes towards various ingredients can be very important and therefore it is important to study attitudes towards the use and effects of the ingredients we work with.
Examples of projects that are underway in the professional group:
- Kids Cook
- Quality and healthiness of Icelandic vegetables in comparison with imported vegetables
- Update of information sources on Icelandic pork
- Development of Icelandic oat milk
- Salted fish for the future
- Improved quality, shelf life and less waste in the value chain of Icelandic vegetables
- By-products from fish processing for human consumption
- Marine Innovation using Novel Enzymes for Waste Reduction and Valorisation of Algal Biomass