Matís invites parties in the meat production and meat industry for a total!
- How can Matís help to demonstrate uniqueness, promote animal welfare, ensure safety, increase quality, value and reduce waste in Icelandic meat production and industry?
- How can Matís become part of the challenges inherent in increased competition, environmental issues and consumer attitudes?
- Where does Matís' expertise lie and how can the company's staff and infrastructure benefit from domestic meat production and the meat industry in the coming years?
We are ready for service.
Within Matís, specialists work in many areas. The company has facilities for chemical and microbial measurements, sensory evaluation, production and shelf life tests. Matís' specialists have decades of experience in all kinds of research, development and educational projects. The projects have been carried out in close collaboration with agricultural associations, slaughterhouses, meat processing plants, small producers and educational institutions in the country.
Examples of successful collaborations:
- The Icelandic database on the chemical composition of food. The meat book. Matís online course on mutton processing
And projects about:
- genetic testing. Origin. Breeding.
- microorganisms. Contagion
- animal welfare. Ie. slaughter lambs and boars
- cooling and shelf life of meat
- uniqueness of products. Nutritional value. Taste and pastures.
- attitudes of the next generation of consumers. Kids cook. We value food
- support for small-scale meat production. for example, in the establishment of craft slaughterhouses
Matís is also involved in projects that focus on how the food industry can respond to the challenges of the future:
- Expertise in the processing properties of meat and professional knowledge in the meat industry will be used in the production of meat-free products. "The imitation"? Will the Icelandic meat industry take part in that development? Nextgen protein.
- How do we train young professionals to become entrepreneurs and innovate, for example in the meat industry. EIT Food Inspire.
- What about genetics (genome selection)? and environmental issues (Utilization of by-products, Ecological footprint)?
Agenda of the meeting
- Overview of meat research and innovation projects. Guðjón Þorkelsson and Óli Þór Hilmarsson
- Sensory evaluation and consumer research. Taste and pastures. Kolbrún Sveinsdóttir and Aðalheiður Ólafsdóttir
- Genetic research and meat production. Sæmundur Sveinsson
- Attitudes of meat processing companies. Nordic. Bára Eyfjörð Heimisdóttir
- Attitudes of meat processing companies Benedikt Benediktsson. Sláturfélag Suðurlands
- Discussion
The meeting will be held on May 26 from 9:00 - 10:00. Below is a recording of the meeting.
Here is a link to the event's event page on facebook.
This event is part of a series of focus meetings held following the annual meeting to provide further insight into Matís' operations, which provide support to various sectors and sectors of the economy.