Our Projects
Search
Service category
Research Fund
Development of the Icelandic database on the chemical content of food (ÍSGEM) 2024-2025
The Icelandic database on the chemical content of food is available on Matís' website The Icelandic database on the chemical content of food...
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...
BIO2REG: The transformation of industrial areas into a circular economy
BIO2REG is a coordination and support project (CSA) funded by Horizon Europe. The project will make regional added value…
sBACseqFOOD: Single cell RNA sequencing of bacteria for improving food safety and reducing spoilage
The goal of the project is to enhance the analysis of bacterial growth patterns in an industrial context and thus increase food safety,...
Skyr as Biological Cultural Heritage: An Ethnographic and Biological Study of Living Microbes, Resilience and Diversity
The project investigates curd as biological cultural heritage. The project focuses on long-term cooperation between different species...
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…