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New Wave Taste - new ways of developing and processing algae flavors
The goal of the Nýbylgja Bragð project is to develop valuable healthy flavors from large algae, produced with innovative…
Salted fish for the future
The aim of the project is to promote increased value creation in catfish processing by developing and the best…
Development of genetic markers for the analysis of genetically modified salmon
Accurate and reliable analysis of genetic mixes between farmed and wild salmon is essential in monitoring…
Capelin search with environmental genetic material (eDNA)
Capelin is an important species in Iceland. The last few years have been difficult to find capelin…
METAMORPHOSIS– enhanced insect protein for aquaculture
METAMORPHOSIS focuses on converting organic waste streams into valuable, next-generation aquaculture feed. Increased scarcity…
Training university students in innovation in connection with food-related events
Workshops were held once a year for three years in Reykjavík, Olsztyn and on…
Future Kitchen: Short two- or three-dimensional videos to introduce young people to innovations and innovations that contribute to increased sustainability in the food system
The aim of the Future Kitchen II project is to strengthen the public's interest, especially young people, in nutrition, health and…
Analysis of the impact of the European Fleet's fisheries on distant waters
The FarFish project involves 21 companies and institutions from all over Europe, Africa and…
Development of unicellular protein from wood for use in feed for farmed salmon
The aim of the SYLFEED project is to develop and design a value chain for the production of protein from forest products….