{"id":46869,"date":"2022-07-06T15:25:31","date_gmt":"2022-07-06T15:25:31","guid":{"rendered":"https:\/\/matis.is\/?page_id=46869"},"modified":"2026-03-16T14:14:05","modified_gmt":"2026-03-16T14:14:05","slug":"utskrifadir-matis-nemendur","status":"publish","type":"page","link":"https:\/\/matis.is\/en\/rannsoknir-og-nyskopun\/haskolasamstarf\/utskrifadir-matis-nemendur\/","title":{"rendered":"Graduated Mat\u00eds students"},"content":{"rendered":"

Mat\u00eds graduates over the years<\/h2>\n\n\n\n

202<\/strong>6<\/h5>\n\n\n\n
Name<\/th>Level of study<\/th>Department<\/th>Tasks<\/th>University<\/th><\/tr><\/thead>
Antoine Moenaert<\/td>Ph.D.<\/td>Verkfr\u00e6\u00f0i- og n\u00e1tt\u00faruv\u00edsindasvi\u00f0<\/td>A\u00f0l\u00f6gun efnaskiptaferla til framlei\u00f0slu ver\u00f0m\u00e6tra l\u00edfefna \/ Cell factory and cell-free conversions of brown seaweed to valuable compounds by metabolic engineering.<\/td>University of Iceland<\/td><\/tr>
Kandarp Manishkumar Rajyaguru<\/td>M.Sc.<\/td>Department of Food and Nutrition<\/td>Ver\u00f0m\u00e6task\u00f6pun kolmunna (Micromesistius poutassou) til manneldis Vinnslun\u00fdting, afk\u00f6st og g\u00e6\u00f0amat \/ Valorisation of blue whiting (Micromesistius poutassou) for human consumption: Processing efficiency, yield performance, and quality evaluation.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2025<\/strong><\/h5>\n\n\n\n
Name<\/th>Level of study<\/th>Department<\/th>Tasks<\/th>University<\/th><\/tr><\/thead>
Clara Maria Vasquez-Mejia<\/td>Ph.D.<\/td>Department of Food and Nutrition<\/td>Umhverfis\u00e1hrif eldis \u00e1 Atlantshafslaxi \u00e1 \u00cdslandi, me\u00f0 \u00e1herslu \u00e1 vatnsskortsf\u00f3tspor. \/ Environmental impacts of Atlantic salmon aquaculture in Iceland, with focus on water scarcity footprint.<\/td>University of Iceland<\/td><\/tr>
Carina Eveline M. Pina Fernandes<\/td>Ph.D.<\/td>Department of Food and Nutrition<\/td>V\u00f6ru\u00fer\u00f3un \u00e1 Atlantshafsmakr\u00edl (Scomber scombrus<\/em>). \u00c1hrif heitreykingar og ni\u00f0ursu\u00f0u.<\/td>University of Iceland<\/td><\/tr>
Clara Anne Th\u00e9r\u00e8se J\u00e9gousse<\/td>Ph.D.<\/td>Food and nutrition<\/td>\u00d6rverusamf\u00e9l\u00f6g \u00e1 \u00cdslandsmi\u00f0um ranns\u00f6ku\u00f0 me\u00f0 v\u00ed\u00f0erf\u00f0amengja ra\u00f0greiningum. \/ Exploration of microbial communities from Icelandic marine waters using metagenomics.<\/td>University of Iceland<\/td><\/tr>
Andrea Rakel Sigur\u00f0ard\u00f3ttir<\/td>Ph.D.<\/td>Food and nutrition<\/td>Sj\u00e1lfvirkar fj\u00f6llitr\u00f3fs- og myndgreiningar til g\u00e6\u00f0aeftirlits \u00e1 sj\u00e1varfangi. \/ Automatic multispectral and imaging methods for quality monitoring of seafood.<\/td>University of Iceland<\/td><\/tr>
Monica Daugbjerg Christensen<\/td>Ph.D.<\/td>Food and nutrition<\/td>Einangrun og ni\u00f0urbrot sj\u00e1varfj\u00f6lsykra og mat \u00e1 \u00f3n\u00e6mism\u00f3tandi \u00e1hrifum \u00feeirra. \/ Refining marine polysaccharides and their immunomodulatory effects.<\/td>University of Iceland<\/td><\/tr>
Baldur \u00d6rn \u00de\u00f3rarinsson<\/td>M.Sc.<\/td>Food science<\/td>Food product development from various seaweed species.<\/td>University of Iceland<\/td><\/tr>
Helena \u00de\u00f3rd\u00eds Svavarsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Dry-bleeding of Atlantic salmon (Salmo salar)<\/em>: Exsanguination efficacy of dry-bleeding and its impact on fillet quality and storage stability.<\/td>
University of Iceland<\/td><\/tr>
Inga D\u00f3ra Kristj\u00e1nsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>HACCP analysis in production at Stj\u00f6rnugr\u00eds hf.<\/td>University of Iceland<\/td><\/tr>
Juan Camilo Sanchez Herrera<\/td>M.Sc.<\/td>Food science<\/td>Characterizing Atlantic mackerel side streams: Potential development of high-quality by-products from Atlantic mackerel side streams.<\/td>University of Iceland<\/td><\/tr>
M. A. Narmada D. K. Gunasekara<\/td>M.Sc.<\/td>Food science<\/td>Storage life of fresh whitefish fillets in grass fiber boxes and expanded polystyrene boxes.<\/td>University of Iceland<\/td><\/tr>
Moaaz Mudassir<\/td>M.Sc.<\/td>Food science<\/td>Hyperspectral Imaging for Evaluation of Herring Stocks caught around Iceland.<\/td>University of Iceland<\/td><\/tr>
Muhammad Ahmad Rana<\/td>M.Sc.<\/td>Food science<\/td>Effect of different fish meal on growth performance, apparent and partial digestibility coefficient of Atlantic Salmon (Salmo salar<\/em>).<\/td>University of Iceland<\/td><\/tr>
Ramon Oziel Medina Garcia<\/td>M.Sc.<\/td>Food science<\/td>sBACseqFOOD: Einfrumu RNA ra\u00f0greining bakter\u00eda til a\u00f0 b\u00e6ta matv\u00e6la\u00f6ryggi og draga \u00far skemmdum. A\u00f0fer\u00f0 til st\u00f6\u00f0lunar \u00e1 me\u00f0h\u00f6ndlun matars\u00fdna til a\u00f0 einangra h\u00e1g\u00e6\u00f0a RNA \u00far bakter\u00edum.<\/td>University of Iceland<\/td><\/tr>
Sana Hassan<\/td>M.Sc.<\/td>Food science<\/td>Development of plant-based nuggets from pea protein: Impact of formulation on physicochemical properties.<\/td>University of Iceland<\/td><\/tr>
Sign\u00fd Bergsd\u00f3ttir <\/td>M.Sc.<\/td>Food science<\/td>Improved processing procedures for sea-frozen deepwater redfish (Sebastes mentella<\/em>).<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2024<\/strong><\/h5>\n\n\n\n
Name<\/th>Level of study<\/th>Department<\/th>Tasks<\/th>University<\/th><\/tr><\/thead>
Anna \u00de\u00f3ra Hr\u00f3lfsd\u00f3ttir<\/td>Ph.D.<\/td>Food science<\/td>B\u00e6tt n\u00fdting, var\u00f0veisla og g\u00e6\u00f0i br\u00fan\u00fe\u00f6runga<\/td>University of Iceland<\/td><\/tr>
Rebecca Sim<\/td>
Ph.D.<\/td>		chemistry<\/td>Distribution of hydrophilic and lipophilic arsenic species within the macroalgae \/ Dreifing vatnss\u00e6kinna og fitus\u00e6kinna arsen efnasambanda me\u00f0al st\u00f3r\u00fe\u00f6runga<\/td>University of Iceland<\/td><\/tr>
Anna \u00deorsteinsd\u00f3ttir<\/td>M.Sc.<\/td>Food Technology<\/td>Greining \u00e1 vatnsstraumi vi\u00f0 vinnslu \u00e1 hv\u00edtfiski.<\/td>DTU<\/td><\/tr>
Eyd\u00eds Ragna Einarsd\u00f3ttir<\/td>M.Sc.<\/td>Biochemistry<\/td>Development of genetic tools for metabolic engineering of the thermophilic bacteria Geobacillus spp<\/em><\/td>University of Iceland<\/td><\/tr>
Gu\u00f0r\u00fan Nanna Egilsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Uppl\u00fdsinga\u00f3rei\u00f0a um matv\u00e6li og n\u00e6ringu \u00e1 netinu og mikilv\u00e6gi matv\u00e6lav\u00edsindavefs \/ Misinformation regarding food and nutrition on the internet and the significance of a Food Science Web<\/td>University of Iceland<\/td><\/tr>
Synneve Skjolddal Jelmert<\/td>M.Sc.<\/td>Food science<\/td>Potential of using land-based aquaculture sludge for fertiliser and biogas utilization<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2023<\/strong><\/h5>\n\n\n\n
Name<\/th>Level of study<\/th>Department<\/th>Tasks<\/th>University<\/th><\/tr><\/thead>
Aur\u00e9lien Daussin<\/td>Ph.D.<\/td>Food science<\/td>AirMicrome \u2013 \u00d6rl\u00f6g loftborinna \u00f6rvera sem fyrstu landnemar \u00ed jar\u00f0neskum samf\u00e9l\u00f6gum. (AirMicrome \u2013 The fate of depositing airborna microorganisms into pioneer terrestrial communities).<\/td>University of Iceland<\/td><\/tr>
Hang Thi Nguyen<\/td>Ph.D.<\/td>Food science<\/td>N\u00fd pr\u00f3tein til manneldis \u00far hli\u00f0arstraumum fiskvinnslu og vann\u00fdttum fisktegundum<\/td>University of Iceland<\/td><\/tr>
J\u00fal\u00eda Karitas Helgad\u00f3ttir<\/td>M.Sc.<\/td>Industrial Biotechnology <\/td>Bioactivity screening of Icelandic brown seaweeds for application in cosmetics<\/td>University of Iceland<\/td><\/tr>
Snorri P\u00e1ll \u00d3lason<\/td>M.Sc.<\/td>Biology<\/td>Bacterial community succession during traditional fermentation processes of Greenland shark (Somniosus microcephalus)<\/em><\/td>University of Iceland<\/td><\/tr>
\u00de\u00f3roddur Sigur\u00f0sson<\/td>M.Sc.<\/td>Food science<\/td>Microbial contamination in PUR- and PE- insulated fish tubs<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2022<\/strong><\/h5>\n\n\n\n
Name<\/th>Level of study<\/th>Department<\/th>Tasks<\/th>University<\/th><\/tr><\/thead>
Cezara Maria P\u0103str\u0103v<\/td>Ph.D.<\/td>Department of Computer Science \u2013 Research Engineer<\/td>Social simulation for socio-ecological systems. An agent architecture for
simulations of policy effects.<\/td>		University of Utrecht <\/td><\/tr>
Gu\u00f0r\u00fan Svana Hilmarsd\u00f3ttir<\/td>Ph.D.<\/td>Department of Food and Nutrition <\/td>The main influencing factors of quality and environmental impact in the production of fishmeal and fish oil from pelagic fish.<\/td>University
Iceland<\/td><\/tr>
Pauline Bergsten<\/td>Ph.D.<\/td>Engineering and natural sciences<\/td>Study of subterranean microbial communities in basalt on the volcanic island of Surtsey off Iceland<\/td>University of Iceland<\/td><\/tr>
\u00de\u00f3rd\u00eds Kristj\u00e1nsd\u00f3ttir<\/td>Ph.D.<\/td>Bioengineering<\/td>Developing little-studied bacteria as cellular factories: Focusing on metabolic modeling and engineering for Rhodothermus marinus<\/em> and Lactobacillus reuteri <\/em><\/td>University of Iceland<\/td><\/tr>
S\u00e6mundur El\u00edasson <\/td>Ph.D.<\/td>Industrial engineering<\/td>The effect of processing on board fresh fish trawlers on the quality of catfish<\/td>University of Iceland<\/td><\/tr>
Andrea Rakel Sigur\u00f0ard\u00f3ttir<\/td>M.Sc.<\/td>Hugb\u00fana\u00f0arverkfr\u00e6\u00f0i<\/td>Few-shot Nematode Detection on Multispectral Imaging Data<\/td>University of Iceland<\/td><\/tr>
Bj\u00f6rgvin Theod\u00f3r Hilmarsson<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Thermal resistance of lighter expanded polystyrene boxes.<\/td>University of Iceland<\/td><\/tr>
Didar Farid Kareem Al-Shateri<\/td>M.Sc.<\/td>Food science<\/td>The effects of storage conditions and ascorbic acid treatment on shelf life of cauliflower, broccoli, and rutabaga<\/td>University of Iceland<\/td><\/tr>
J\u00f3hanna El\u00edn \u00d3lafsd\u00f3ttir <\/td>M.Sc.<\/td>Food science<\/td>Product development of vegetable and vegetable dishes with new proteins<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2021<\/strong><\/h5>\n\n\n\n
Alexandra Leeper<\/td>Ph.D.<\/td>Food science<\/td>A multi-disciplinary approach using growth performance, gut microbiome, and behavior to characterize and optimize the impact of dietary protein supply for Atlantic salmon (Salmo salar) <\/em>aquaculture.<\/td>
Norwegian University of Life Sciences (NMBU)<\/td><\/tr>
Anna \u00de\u00f3ra Hr\u00f3lfsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Seasonal Variation, Chemical Composition and Antioxidant Activities of Ascophyllum Nodosum<\/em> \/
\u00c1rst\u00ed\u00f0abundin breytileiki, efnasamsetning og andoxunareiginleikar Ascophyllum nodosum<\/td>		University of Iceland<\/td><\/tr>
An\u00edta El\u00edasd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Effect of different processing method and frozen storage on chemical properties of the various parts of the cod head \/
\u00c1hrif mismunandi hr\u00e1efnisme\u00f0h\u00f6ndlunar og frystigeymslu \u00e1 efnaeiginleika \u00feorskhauss<\/td>		University of Iceland<\/td><\/tr>
Craig Douglas Clapcott<\/td>M.Sc.<\/td>Food science<\/td>An Investigation into Icelandic Whisky Production. Liquid gold from the North: Producing Icelandic whisky with Icelandic malted barley and addition of exogenous enzymes<\/td>University of Iceland<\/td><\/tr>
Eva Margr\u00e9t J\u00f3nud\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Quality and characteristics of horsemeat<\/td>University of Iceland<\/td><\/tr>
Freysteinn Nonni M\u00e1nason<\/td>M.Sc.<\/td>Environmental and resource science<\/td>Continued processing of salmon products in Iceland: Where are the opportunities and challenges?<\/td>University of Iceland<\/td><\/tr>
Gabriella Cs\u00e1v\u00e1s<\/td>M.Sc.<\/td>Biology<\/td>Cell-free synthesis of 2-keto-3-deoxy gluconate from seaweed polysaccharides<\/td>University of Iceland<\/td><\/tr>
Halld\u00f3r Sigur\u00f0sson<\/td>M.Sc.<\/td>School of Business and Natural Sciences<\/td>\u00der\u00f3un fiskmj\u00f6lsverksmi\u00f0ja : ferlagreining \u00ed fiskmj\u00f6lsverksmi\u00f0ju \u00e1 Vopnafir\u00f0i<\/td>University of Iceland<\/td><\/tr>
Hallgr\u00edmur \u00de\u00f3r\u00f0arson<\/td>M.Sc.<\/td>School of Business and Natural Sciences<\/td>Comparison of catches in cans with ice and sludge: assessment of efficiency and carbon footprint.<\/td>University of Iceland<\/td><\/tr>
J\u00f3n \u00d6rn Stef\u00e1nsson <\/td>M.Sc.<\/td>School of Business and Natural Sciences<\/td>N\u00fdting \u00e1 r\u00e6kjuskel hj\u00e1 D\u00f6gun: samanbur\u00f0ur mismunandi vinnslulei\u00f0a<\/td>University of Iceland<\/td><\/tr>
Mohammed Raheem Waheed Almozani <\/td>M.Sc.<\/td>Food science <\/td>The effect of different desalting methods on the quality of injected brine and pickle presalted bacalao from Atlantic Cod (Gadus morhua<\/em>).<\/td>University of Iceland<\/td><\/tr>
\u00d3lafur Tryggvi P\u00e1lsson<\/td>M.Sc.<\/td>Food science <\/td>Future fish. Product development in fish processing in the field of food printing<\/td>University of Iceland<\/td><\/tr>
Sarra Remadi<\/td>M.Sc.<\/td>Food science <\/td>Optimization and stability of lipid extracts from zooplankton rich sidestreams (Calanus finmarchicus)<\/em> from pelagic processing.<\/td>University of Iceland<\/td><\/tr>
Sn\u00e6fr\u00ed\u00f0ur Arnard\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Nematodes in fresh Atlantic cod fillets (Gadus morhua): Possible methods to remove or kill nematodes from fresh fish or decrease their mobility \/
Hringormar \u00ed ferskum fl\u00f6kum \u00far Atlantshafs\u00feorski (Gadus morhua): M\u00f6gulegar lei\u00f0ir til a\u00f0 fjarl\u00e6gja e\u00f0a drepa hringorma \u00ed ferskum fiski e\u00f0a minnka hreyfanleika \u00feeirra<\/td>		University of Iceland<\/td><\/tr>
Ulla-Maija Poranen<\/td>M.Sc.<\/td>Food science<\/td>Fish gelatin Comparing different methods for gelatin extractions from mackerel side raw materials \/
Fiskigelat\u00edn Samanbur\u00f0ur \u00e1 \u00fatdr\u00e1ttara\u00f0fer\u00f0um \u00e1 gelat\u00edni \u00far hli\u00f0arafur\u00f0um makr\u00edls<\/td>		University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2020<\/strong><\/h5>\n\n\n\n
Hildur Inga Sveinsd\u00f3ttir<\/td>Ph.D.<\/td>Food and nutrition<\/td>Increased value in the processing of Atlantic mackerel fillets (Scomber scombrus<\/em>) - A study of the shelf life, chemical and processing properties of mackerel caught off the coast of Iceland. Value addition from Atlantic mackerel (Scomber scombrus) fillets - Study of shelf life, chemical properties and processability of mackerel caught in Icelandic waters.<\/td>University of Iceland<\/td><\/tr>
Stef\u00e1n \u00de\u00f3r Eysteinsson<\/td>Ph.D.<\/td>Food and nutrition<\/td>Effects of redfish (Calanus finmarchicus<\/em>) on the quality of pelagic fish and the management of processing processes. Characterization of Calanus finmarchicus and its effect on pelagic fish processing.<\/td>University of Iceland<\/td><\/tr>
J\u00f3nas Baldursson<\/td>M.Sc.<\/td>Food science<\/td>Winterization of zooplankton and pelagic oils<\/td>University of Iceland<\/td><\/tr>
Unnur El\u00edsabet Stef\u00e1nsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Bioactivity of Calanus finmarchicus as a sidestream of the pelagic fish industry \/
L\u00edfvirkni rau\u00f0\u00e1tu sem hli\u00f0arafur\u00f0 \u00far uppsj\u00e1varfiskvinnslu<\/td>		University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2019<\/strong><\/h5>\n\n\n\n
Stephen Knobloch<\/td>Ph.D.<\/td>Faculty of Life and Environmental Sciences<\/td>Symbiotic microbes in the marine sponge Halichondria panicea<\/em><\/td>University of Iceland<\/td><\/tr>
Britney Sharline Kasmiran<\/td>M.Sc.<\/td>Food science<\/td>Physicochemical properties and potential utilization of side raw materials of yellowfin (Thunnus albacares<\/em>) and albacore (Thunnus alalunga<\/em>) tuna<\/td>University of Iceland<\/td><\/tr>
Zhihao Liu<\/td>M.Sc.<\/td>Food science<\/td>Utilization of by-products from the salmon industry: The chemical composition and storage stability of Atlantic salmon (Salmo salar) heads<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2018<\/strong><\/h5>\n\n\n\n
El\u00edsa Vi\u00f0arsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>The Golden head \u2013 Effect of size and season of catch on physicochemical properties of cod heads.<\/td>University of Iceland<\/td><\/tr>
Thi Hang Nguyen<\/td>M.Sc.<\/td>Food science<\/td>Effects of packaging methods and storage temperature on the quality of Cobia (Rachycentron canadum) fillets during frozen storage<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2017<\/strong><\/h5>\n\n\n\n
Benjamin Aidoo<\/td>M.Sc.<\/td>Environmental science<\/td>Effects of different smoking methods on formation of polycyclic aromatic hydrocarbons ( PAHs) and physiochemical quality in smoked Atlantic mackerel products<\/td>University of Iceland<\/td><\/tr>
Elva Bj\u00f6rk Traustad\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>\u00der\u00f3un n\u00fdrrar mj\u00f3lkurafur\u00f0ar fyrir ung b\u00f6rn \/ Development of a new milk product from fresh follow-on formula for young children<\/td>University of Iceland<\/td><\/tr>
Gu\u00f0laug Gylfad\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Freeze-drying of skyr \u2013 Product development and storage stability of a new protein source for hitch-hikers.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2016<\/strong><\/h5>\n\n\n\n
Paulina E. Wasik<\/td>Ph.D.<\/td>Food science<\/td>Quality optimisation of frozen mackerel products<\/td>University of Iceland<\/td><\/tr>
Sigr\u00ed\u00f0ur Sigur\u00f0ard\u00f3ttir<\/td>Ph.D.<\/td>Industrial engineering<\/td>Modeling and Simulation for Fisheries Management<\/td>University of Iceland<\/td><\/tr>
Anna Birna Bj\u00f6rnsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Seasonal variation in cod and saithe liver chemical and physical properties.<\/td>University of Iceland<\/td><\/tr>
\u00c1rn\u00fd Ingveldur Brynjarsd\u00f3ttir<\/td>M.Sc.<\/td>Environmental and resource science<\/td>Seasonal and in-plant variation in composition and bioactivity of Northern Dock (Rumex longifolius DC.<\/em>) extracts.<\/td>University of Iceland<\/td><\/tr>
\u00c1sgeir J\u00f3nsson<\/td>M.Sc.<\/td>Food science<\/td>Optimized Sea Transport of Fresh Fillets and Loins. Quality and Cost.<\/td>University of Iceland<\/td><\/tr>
Bj\u00f6rn Kristmannsson<\/td>M.Sc.<\/td>Food science<\/td>Temperature mapping during export of Tuna to Japan<\/td>University of Iceland<\/td><\/tr>
Brynja Einarsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Characterization of bioactive fucoidan polysaccharides from Icelandic algae.<\/td>University of Iceland<\/td><\/tr>
Dagn\u00fd Bj\u00f6rk A\u00f0alsteinsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Isolation, hydrolyzation and bioactive properties of collagen from cod skin.<\/td>University of Iceland<\/td><\/tr>
Einar Sigur\u00f0sson<\/td>M.Sc.<\/td>Industrial engineering<\/td>The effect of nematodes in cod processing.<\/td>University of Iceland<\/td><\/tr>
Finnur J\u00f3nasson<\/td>M.Sc.<\/td>Industrial engineering<\/td>Processing, logistics and storage of frozen herring.<\/td>University of Iceland<\/td><\/tr>
Hildur Inga Sveinsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Effects of bleeding conditions and storage methods on the quality of Atlantic Cod.<\/td>University of Iceland<\/td><\/tr>
Inga R\u00f3sa Ingvad\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Stability of lightly salted cod fillets (Gadus morhua) during frozen storage. Factors affecting the stability and the product variability.<\/td>University of Iceland<\/td><\/tr>
\u00cdris M\u00fdrdal Kristinsd\u00f3ttir<\/td>M.Sc.<\/td>Mathematics<\/td>The natural entrepreneur.<\/td>University of Iceland<\/td><\/tr>
Lilja Rut Traustad\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Exposure to Selenium, Arsenic, cadmium and Mercury from seafood in the Icelandic population based on Total Diet Studies methodology.<\/td>University of Iceland<\/td><\/tr>
Lilja R\u00fan Bjarnad\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Shelf-life of fresh foal meat. Effect of modified atmosphere packaging.<\/td>University of Iceland<\/td><\/tr>
Margr\u00e9t Eva \u00c1sgeirsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Anti-diabetic properties of Fucus vesiculosus and pine bark extracts using the adipocyte cell model 3T3-L1. <\/td>University of Iceland<\/td><\/tr>
P\u00e1ll Arnar Hauksson<\/td>M.Sc.<\/td>Food science<\/td>Development of convenience meals enriched with omega-3 fatty acids and seaweed.<\/td>University of Iceland<\/td><\/tr>
Sindri Rafn Sindrason<\/td>M.Sc.<\/td>Industrial engineering<\/td>Increased efficiency in cooling systems for mackerel.<\/td>University of Iceland<\/td><\/tr>
Stef\u00e1n \u00de\u00f3r Eysteinsson<\/td>M.Sc.<\/td>Food science<\/td>Marinated and dried blue whiting (Mcromesistius poutassou<\/em>).<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2015<\/strong><\/h5>\n\n\n\n
Cyprian Odoli<\/td>Ph.D.<\/td>Food and nutrition<\/td>Drying and smoking of capelin (Mallotus villosus<\/em>) and sardine (Sardinella gibbosa<\/em>) \u2013 the influence on physicochemical properties and consumer acceptance<\/td>University of Iceland<\/td><\/tr>
Erla Sturlud\u00f3ttir<\/td>Ph.D.<\/td>Engineering<\/td>Statistical analysis of trends in data from ecological monitoring.<\/td>University of Iceland<\/td><\/tr>
Andri \u00deorleifsson<\/td>M.Sc.<\/td>Food and nutrition<\/td>Effects of frozen storage on quality of Atlantic mackerel (Scomber scombrus<\/em>) caught in Icelandic waters.<\/td>University of Iceland<\/td><\/tr>
Dana R\u00e1n J\u00f3nsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Testing different antioxidants during hydrolysis of fish protein.<\/td>University of Iceland<\/td><\/tr>
Gu\u00f0bj\u00f6rn Jensson<\/td>M.Sc.<\/td>Industrial engineering<\/td>Freshwater lobster farming in Iceland.<\/td>University of Iceland<\/td><\/tr>
Hildur Kristinsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Utilization and stability of cod liver during frozen storage \u2013 effects of season, on-board handling and storage conditions.<\/td>University of Iceland<\/td><\/tr>
Hjalti Stein\u00fe\u00f3rsson<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Cooling cycles of whole cod<\/td>University of Iceland<\/td><\/tr>
Ildiko Oljaj\u00f3s<\/td>M.Sc.<\/td>Food and nutrition<\/td>Implementation and verification of an analytical method for the quantification of biogenic amines in seafood products.<\/td>University of Iceland<\/td><\/tr>
J\u00f3na Sigr\u00ed\u00f0ur Halld\u00f3rsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Stability of lightly salted fillets during frozen storage.<\/td>University of Iceland<\/td><\/tr>
Liza P. Mulig<\/td>M.Sc.<\/td>Food and nutrition<\/td>Processing characteristics of cod clams.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2014<\/strong><\/h5>\n\n\n\n
\u00c1sta H. P\u00e9tursd\u00f3ttir<\/td>Ph.D.<\/td>chemistry<\/td>Inorganic and lipophilic arsenic in food commodities with emphasis on seafood.<\/td>University of Aberdeen<\/td><\/tr>
Magnea Gu\u00f0r\u00fan Karlsd\u00f3ttir<\/td>Ph.D.<\/td>Food science<\/td>Oxidative mechanisms and stability of frozen fish products.<\/td>University of Iceland<\/td><\/tr>
Varsha Kale<\/td>Ph.D.<\/td>Pharmacology<\/td>Bioactive sulfated polysaccharides from the sea cucumber Cucumaria frondosa <\/em>and enzymes active on this class of biomolecules.<\/td>University of Iceland<\/td><\/tr>
Adriana Matheus<\/td>M.Sc.<\/td>Food and nutrition<\/td>Antioxidant activity of phenolic fractions extracted from the brown algae Fucus vesiculosus<\/em> in washed minced tilapia muscle.<\/td>University of Florida<\/td><\/tr>
\u00c1sta Mar\u00eda Einarsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Edible seaweed for taste enhancement and salt replacement by enzymatic methods.<\/td>University of Iceland<\/td><\/tr>
Berglind Hei\u00f0ur Andr\u00e9sd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Development of probiotic fruit drinks.<\/td>University of Iceland<\/td><\/tr>
Berglind \u00d3sk Alfre\u00f0sd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Polycyclic aromatic hydrocarbons in mussels from Iceland - Food Safety and environmental aspect.<\/td>University of Iceland<\/td><\/tr>
Harpa Hrund Hinriksd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Bioavailability of n-3 fatty acids from enriched meals and from microencapsulated powder.<\/td>University of Iceland<\/td><\/tr>
Helga Franklinsdottir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Application of water jet cutting in processing of cod and salmon fillets.<\/td>University of Iceland<\/td><\/tr>
Magn\u00fas K\u00e1ri Ingvarsson<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Airflow and energy analysis in geothermally heated conveyor drying of fishbone.<\/td>University of Iceland<\/td><\/tr>
Matthildur Mar\u00eda Gu\u00f0mundsd\u00f3ttir<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Improvements in conveyor drying of rockweed and kelp.<\/td>University of Iceland<\/td><\/tr>
Sesselja Mar\u00eda Sveinsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Safety and quality of lettuce on the market in Iceland.<\/td>University of Iceland<\/td><\/tr>
Steinunn \u00c1slaug J\u00f3nsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>High quality redfish fillets for export: Improving handling, processing and storage methods to increase shelf life.<\/td>University of Iceland<\/td><\/tr>
Telma B. Kristinsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Mackerel (Scomber scombrus<\/em>), processing properties. Effect of catching seasons, freezing and cold storage on physical and chemical characteristics of mackerel after heat treatment.<\/td>University of Iceland<\/td><\/tr>
Valger\u00f0ur Lilja J\u00f3nsd\u00f3ttir<\/td>M.Sc.<\/td>Food and nutrition<\/td>Ready to eat meals enriched with omega-3 fatty acids \u2013 Product development and consumer study.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2013<\/strong><\/h5>\n\n\n\n
Sigr\u00fan Mj\u00f6ll Halld\u00f3rsd\u00f3ttir<\/td>Ph.D.<\/td>Food and nutrition<\/td>New and improved methods for producing hydrolyzed fish proteins with bioactive properties.<\/td>University of Iceland<\/td><\/tr>
Anna-Theresa Kienitz<\/td>M.Sc.<\/td>Environmental science<\/td>Marine debris in the coastal environment of Iceland's nature reserve, Hornstrandir: sources, consequences and prevention measures.<\/td>University of Akureyri<\/td><\/tr>
\u00c1stvaldur Sigur\u00f0sson<\/td>M.Sc.<\/td>Computer science<\/td>Moving towards analyzability in fisheries system management.<\/td>University of Reykjavik<\/td><\/tr>
Birgir \u00d6rn Sm\u00e1rason<\/td>M.Sc.<\/td>Environmental and resource science<\/td>Life Cycle Assessment on Icelandic Arctic char fed with three different feed types.<\/td>University of Iceland<\/td><\/tr>
Birkir Veigarson<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Optimization of CO2 distribution and head transfer within plate freezing elements.<\/td>University of Iceland<\/td><\/tr>
Filipe Andr\u00e9 Moreira de Figueiredo<\/td>M.Sc.<\/td>Aquaculture and fish biology<\/td>Control of sexual maturation and growth in Atlantic cod (Gadus morhua) by use of Cold Cathode Light technology.<\/td>H\u00f3lar University<\/td><\/tr>
P\u00e9tur Baldursson<\/td>M.Sc.<\/td>Financial engineering<\/td>Price formation of raw materials for flounder processing.<\/td>University of Iceland<\/td><\/tr>
Sindri Freyr Magn\u00fasson<\/td>M.Sc.<\/td>Industrial engineering<\/td>Downstream process design for microalgae.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2012<\/strong><\/h5>\n\n\n\n
Bj\u00f6rn Margeirsson<\/td>Ph.D.<\/td>Mechanical engineering<\/td>Modeling of temperature changes during transport of fresh fish products.<\/td>University of Iceland<\/td><\/tr>
Sophie RE Jensen<\/td>Ph.D.<\/td>Pharmacology<\/td>Bioactive natural substances from Icelandic sponge mosses - protozoan and cancer cell inhibitory activity.<\/td>University of Iceland<\/td><\/tr>
Berglind \u00d6sk \u00de. \u00de\u00f3r\u00f3lfsd\u00f3ttir<\/td>M.Sc.<\/td>Environmental and resource science<\/td>Health and safety of pool water in natural bathing facilities.<\/td>University of Iceland<\/td><\/tr>
G\u00edgja Eyj\u00f3lfsd\u00f3ttir<\/td>M.Sc.<\/td>Industrial engineering<\/td>Practices in Icelandic fish markets. Needs analysis and its use for improvement.<\/td>University of Iceland<\/td><\/tr>
G\u00edsli Eyland<\/td>M.Sc.<\/td>Business Administration<\/td>Profitability of increased head utilization on board freezer tugs.<\/td>University of Iceland<\/td><\/tr>
Helga Hafli\u00f0ad\u00f3ttir<\/td>M.Sc.<\/td>Political science<\/td>The European Union's Common Fishery Policy and the Icelandic Fishery Management System. Effective implementation of sustainable fisheries.<\/td>University of Iceland<\/td><\/tr>
J\u00f3n Trausti K\u00e1rason<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Design and evaluation of the profitability of a mobile slaughterhouse.<\/td>University of Iceland<\/td><\/tr>
Paulina Elzbieta Romotowska<\/td>M.Sc.<\/td>Food engineering<\/td>Seasonal variation in lipid stability of salted cod muscle \u2013 Effect of copper (II) chloride on lipid oxidation.<\/td>University of Iceland<\/td><\/tr>
Sindri Magnason<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Decision support tool for fleet management in the Icelandic fishing industry. Engineering Management, Operation.<\/td>Technical University of Denmark<\/td><\/tr>
Stef\u00e1n Freyr Bj\u00f6rnsson<\/td>M.Sc.<\/td>Industrial and operational engineering<\/td>Aquafeed production from lower life forms. Preliminary process analysis of Single-Cell Protein and Black Soldier Fly Larvae production by converting organic waste to aquafeed ingredients.<\/td>Aarhus University<\/td><\/tr>
S\u00e6mundur El\u00edasson<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Temperature control during containerized sea transport of fresh fish.<\/td>University of Iceland<\/td><\/tr>
Valur Oddgeir Bjarnason<\/td>M.Sc.<\/td>Mechanical engineering<\/td>CFD Modeling of combined blast and contact cooling for whole fish.<\/td>Technical University of Denmark<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2011<\/strong><\/h5>\n\n\n\n
Nguyen Van Minh<\/td>Ph.D.<\/td>Food science<\/td>The effect of different processes on the physical and chemical properties of processed salted fish.<\/td>University of Iceland<\/td><\/tr>
Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir<\/td>Ph.D.<\/td>Chemical engineering<\/td>Quality changes of marine products during processing, measured by NMR and NIR spectroscopy.<\/td>NTNU Norway<\/td><\/tr>
Krist\u00edn L\u00edf Valt\u00fdsd\u00f3ttir<\/td>M.Sc.<\/td>Mechanical engineering<\/td>Improved packaging solutions for the export of fresh fish fillets.<\/td>University of Iceland<\/td><\/tr>
Etienne Gernez<\/td>M.Sc.<\/td>Environmental science<\/td>An assessment of the environmental impact of cargo transport by road and sea in Iceland.<\/td>University of Akureyri<\/td><\/tr>
Hr\u00f3lfur Sigur\u00f0sson<\/td>M.Sc.<\/td>Food science<\/td>Analysis of measurement data in cold water quality control.<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2010<\/strong><\/h5>\n\n\n\n
Eyj\u00f3lfur Reynisson<\/td>Ph.D.<\/td>Microbiology<\/td>Changes in microbial communities during the spoilage process of fish products. Molecular biological study together with the development of rapid diagnostic tests for specific spoilage microbes.<\/td>University of Iceland<\/td><\/tr>
Gholam Reza Shaviklo<\/td>Ph.D.<\/td>Food science<\/td>Properties and applications of fish proteins in value added convenience foods.<\/td>University of Iceland<\/td><\/tr>
H\u00e9l\u00e8ne Liette Lauzon<\/td>Ph.D.<\/td>Microbiology<\/td>Prevention in cod farming: Isolation, use and effects of beneficial bacteria in the early stages of cod farming.<\/td>University of Iceland<\/td><\/tr>
Krist\u00edn Anna \u00de\u00f3rarinsd\u00f3ttir<\/td>Ph.D.<\/td>Food science<\/td>The influence of salting procedures on the characteristics of heavy salted cod.<\/td>University of Lund<\/td><\/tr>
Rannveig Bj\u00f6rnsd\u00f3ttir<\/td>Ph.D.<\/td>Fish immunology<\/td>Bacterial flora in the early stages of halibut farming.<\/td>University of Iceland<\/td><\/tr>
Sn\u00e6d\u00eds Bj\u00f6rnsd\u00f3ttir<\/td>Ph.D.<\/td>Biology<\/td>Genetic changes in the bacteria Rhodothermus marinus<\/em>.<\/td>University of Iceland<\/td><\/tr>
Ari \u00d3lafsson<\/td>M.Sc.<\/td>Decision Engineering<\/td>Data Collection & Use in the Icelandic Fishing Industry.<\/td>University of Reykjavik<\/td><\/tr>
Arna Vigd\u00eds J\u00f3nsd\u00f3ttir<\/td>M.Sc.<\/td>Industrial engineering<\/td>Summary and economic analysis of the process of fresh fish from catch to consumer.<\/td>University of Reykjavik<\/td><\/tr>
Vord\u00eds Baldursd\u00f3ttir<\/td>M.Sc.<\/td>Natural resources<\/td>PCB content in fish and fish products.<\/td>University of Akureyri<\/td><\/tr>
Sigr\u00ed\u00f0ur Sigur\u00f0ard\u00f3ttir<\/td>M.Sc.<\/td>Engineering<\/td>Functional analysis during milk processing.<\/td>University of Iceland<\/td><\/tr>
\u00c1sta Hei\u00f0r\u00fan El\u00edsabet P\u00e9tursd\u00f3ttir<\/td>M.Sc.<\/td>Biochemistry<\/td>Morphology of arsenic in fishmeal using HPLC-ICP-MS technique.<\/td>University of Iceland<\/td><\/tr>
Jon \u00d3skar Jonsson<\/td>M.Sc.<\/td>Biochemistry<\/td>\u03b2-Glucan Transferases of Family GH17 from Proteobacteria.<\/td>University of Iceland<\/td><\/tr>
Loftur \u00de\u00f3rarinsson<\/td>M.Sc.<\/td>Business Administration<\/td>Icelandic seafood products in Japan - Case study: Access of fermented Icelandic seafood products to the Japanese market - business plan.<\/td>University of London<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2009<\/strong><\/h5>\n\n\n\n
Kolbr\u00fan Sveinsd\u00f3ttir<\/td>Ph.D.<\/td>Food science<\/td>Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance.<\/td>University of Iceland<\/td><\/tr>
Tom Brenner<\/td>Ph.D.<\/td>Physics<\/td>Aggregation behavior of cod muscle proteins.<\/td>University of Iceland<\/td><\/tr>
\u00c1rni R\u00fanarsson<\/td>M.Sc.<\/td>Biology<\/td>Changes in the oral microflora of occlusal surfaces of teeth with the onset of dental caries.<\/td>University of Iceland<\/td><\/tr>
Magnea Gu\u00f0r\u00fan Arnth\u00f3rsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Application of additives in chilled and frozen white fish fillets.<\/td>University of Iceland<\/td><\/tr>
Sigr\u00ed\u00f0ur Helga Sigur\u00f0ard\u00f3ttir<\/td>M.Sc.<\/td>Biotechnology<\/td>Bioethanol production of ethanol with anaerobic thermophilc mutant strains.<\/td>University of Akureyri<\/td><\/tr>
Ragnhildur Einarsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>The influence of enzyme activity on physical properties in cod fillet products<\/td>University of Iceland<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
2008<\/strong><\/h5>\n\n\n\n
Sveinn Margeirsson<\/td>Ph.D.<\/td>Industrial engineering<\/td>Production management, modeling.<\/td>University of Iceland<\/td><\/tr>
Bjarni J\u00f3nasson<\/td>M.Sc.<\/td>Aquaculture<\/td>Feed and aquaculture<\/td>University of Akureyri<\/td><\/tr>
Eyr\u00fan G\u00edgja K\u00e1rad\u00f3ttir<\/td>M.Sc.<\/td>Aquaculture<\/td>Bioactive substances in aquaculture<\/td>University of Akureyri<\/td><\/tr>
Gholamreza Shaviklo<\/td>M.Sc.<\/td>Food science<\/td>Use of fish proteins in prepared fish products<\/td>University of Iceland<\/td><\/tr>
G. Stella \u00c1rnad\u00f3ttir<\/td>M.Sc.<\/td>Aquaculture<\/td>Fish Physiology<\/td>University of Akureyri<\/td><\/tr>
Gunn\u00fe\u00f3runn Einarsd\u00f3ttir<\/td>M.Sc.<\/td>Food science<\/td>Increased consumption of fish among young people.<\/td>University of Iceland<\/td><\/tr>
J\u00f3nas R\u00fanar Vi\u00f0arsson<\/td>M.Sc.<\/td>Business Administration<\/td>Environmental certification of fish products<\/td>University of Iceland<\/td><\/tr>
Ruth Hermannsd\u00f3ttir<\/td>M.Sc.<\/td>Aquaculture<\/td>Bioactive substances in aquaculture<\/td>University of Akureyri<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/h5>","protected":false},"excerpt":{"rendered":"

\u00datskrifa\u00f0ir nemendur Mat\u00eds \u00ed gegnum \u00e1rin 2026 Nafn N\u00e1msstig Deild Verkefni H\u00e1sk\u00f3li Antoine Moenaert Ph.D. Verkfr\u00e6\u00f0i- og n\u00e1tt\u00faruv\u00edsindasvi\u00f0 A\u00f0l\u00f6gun efnaskiptaferla […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":171,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"disabled","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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