According to Dr. Gregory Yep of PepsiCo's food industry in general is facing the fact that too few food scientists have graduated in recent years to meet the demand for expertise in the industry. Recordings from the meeting can be found below.<\/p>\n\n\n\n
In Iceland, the trend was in the same direction, but with the concerted efforts of Mat\u00eds and the University of Iceland, the development has been resisted to some extent, but the collaboration has resulted in an ambitious master's program at the University of Iceland. In addition, Mat\u00eds has invited students at all levels of university to work on research within the company, thus giving students the opportunity to work on real projects in both academic and work-related ways.<\/p>\n\n\n\n
The collaboration has resulted in top scientists in the field of food science, and many of them have started working for Mat\u00eds during and after their studies. There are also many examples of employees and former students at Mat\u00eds being offered jobs at other companies, due to their knowledge and skills that they acquired in the internship. The results of this collaboration in the form of innovations and value additions for food and food-related products have led to Icelandic food scientists being really in demand, as well as Icelandic ingenuity in the field of food science.<\/p>\n\n\n\n
For further information\u00a0Steinar B. A\u00f0albj\u00f6rnsson<\/a>, marketing director of Mat\u00eds.<\/p>\n\n\n\n