Our Projects
Search
Service category
Research Fund
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…
The effect of feeding on the quality of meat from Icelandic beef cattle
This project aims to answer the effect of different percentages of grain in the total feed of meat hybrids on...
Algal biotechnology – Technologies and opportunities for a sustainable bioeconomy
Algal biotechnology offers huge opportunities within a sustainable Blue Bioeconomy, including improvements in the food…
Dry aging fish
The Dry Aging of Fish project is a joint project between Culina and Matís. The idea behind the project is to…