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BLUES: Valuable substances derived from invertebrate cell lines
Marine invertebrates produce many valuable medicinal substances. Sebaceous glands produce, for example, frondoside A, which has many...
Environmental impacts and energy transition in the Nordic seafood sector
Seafood is generally a climate-efficient and nutritious type of food. Consumers, however, are often confused...
SOS – Enzymatic production of oligosaccharides from seaweeds
The goal of the project is to develop a method for the production of oligosaccharides from macroalgae (seaweed, kelp, salt, etc.)….
Diversity of thermophilic viruses in Icelandic hot springs. Genome-wide and genome-wide studies
Matís takes part in the THERMOPHAGE project, which involves studying viruses in microbial ecosystems...
How can nature-based solutions counteract the effects of climate change in Europe?
The Natalie project funded by Horizon Europe for around EUR 15 million (2.2 billion…
Carbon footprint of Icelandic Food
The project, the Carbon Footprint of Icelandic Food (KÍM), was awarded a grant from the Food Fund last year. summer The aim of the project is…
Food Science Web
Today there is an abundance of various information and claims about food and nutrition from various…
The vegetable book - Web edition - From harvest to consumer
The basic idea behind the vegetable book is to make information from Matís' vegetable projects available in one...
Herbs extend the shelf life of food
Gróðrarstóðin Ártangi is the owner of the project and has agreed with Matís on consulting, measurements and product development...
Utilization of by-products from animal husbandry in insect feed
Feeding experiments will be carried out where mealworms receive different types of feed, i.e. traditional feed plus…