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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…
Development of a digital twin that can predict the quality and shelf life of food
The goal of the project is to develop a prediction model that can predict the quality and shelf life of food...
BlueGreenFeed: Development of aquaculture feed from agricultural side streams
The goal of the project is to transform underutilized side streams in agriculture into valuable aquaculture feed. Among those side streams…