The group works on research, analyses and services that support food safety, quality, sustainable use of biological resources and increased value creation in the Icelandic food industry. Chemical and microbial measurements, biomass analysis and the development of measurement methods are used in both research and official control.
The activities are based on extensive experience in food production as well as research knowledge in the analysis of raw materials and products from the fisheries, aquaculture, agriculture and the food industry in general. The group performs measurements on the chemical composition, nutritional value, microbial status and stability of raw materials and products, as well as evaluation of processing processes, storage and utilization of by-products.
The group also conducts research on biomass with an emphasis on processing properties, chemical content and potential value creation. Special emphasis is placed on the utilization of underutilized raw materials and side streams in the spirit of a circular economy.
The Biomass and Measurements group supports innovation and business through development and consulting in close collaboration with the food industry as well as the government.
The groups expertise includes:
• Chemical and nutritional analysis
• Microbiological measurements
• Analysis of processing and stability properties of raw materials and products
• Assessment of the utilization potential of by-products
