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Improved quality, shelf life and less waste in the value chain of Icelandic vegetables
The project is intended to strengthen the vegetable sector in Iceland with new knowledge that supports development…
Development of Icelandic oat milk
The project is carried out for Sandhól bú ehf. but has the largest producer of goats in the country….
Mannakorn - Oats
Oat farming is a new and growing branch of grain farming in Iceland. The project is looking for…
Rapid and cost-effective type analysis of processed foods with the help of DNA Complex
Processed foods are vulnerable to food fraud. Abroad, many cases have been reported where…
SUSTAINFEED
SUSTAINFEED - Development of highly sustainable less / zero competing-food aquafeeds for European aquaculture using low carbon…
Virtual reality of food - Learn about food with all our senses (Food Imaginarium)
The virtual reality of food is a Proof of Concept (PoC) within the Public Engagement Emphasis at EIT…
D reinforced Drop - From the highest heights to the deepest depths.
Developing a new product, D3 fortified Dropa fish oil that will meet the daily requirement for vitamin D3,…
Do algae affect the amount of iodine in milk? A feed experiment that examines the quality of milk from cows that have received algae as an iodine source
The INSPIRE project is about researching algae from different producers that could be used as a feed component…
New enzymes and enzyme processes from marine microorganisms for the processing of seaweed biomass
The goal of the Marikat project is to develop enzymes for the processing of biomaterials from seafood. Seaweed and kelp…
Production of valuable substances from renewable biomass with thermophilic microorganisms
ThermoExplore - Bioengineering study of the potential of aerobic thermophilic microorganisms for the production of valuable materials from renewable materials…
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