matís „name and title“. ©matís 2 matís matís is an independent research institute which...

Matís

„Name and title“

©Matís 2

MatísMatís is an independent research institute which strives toward value creation in the food and biotech industries, food safety and public health

Matís provides consultancy and services to companies in the seafood industry and agriculture as well as governmental agencies

As an example, Matís develops newproducts and processes for businesses and plays an important role regarding the quality and safetyof the Icelandic food supply

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110 employess

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A few of Matís’ business partners

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Matís – Organizational chart

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Main emphasis

To promote sustainable utilization of resources through research, innovation and consultancy

To maintain the competitiveness of the Icelandic food industry and products

To provide risk assessment regarding safety of food and feed

To enhance public health through research and dissemination of knowledge

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Main activities

Analysis and Consulting

Biotechnology and Biomolecules

Food Safety, Environment and Genetics

Resources and Products

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Matís‘ revenues 2007-2014

16%

28%

30%

18%

4%

4%

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Co-operation

Our specialists work with:Food processing plants, fishing plants, fishing companies,

slaughterhouses, dairies, farmers, regulatory agencies, research institutions, universities

all over the country and all around the world

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Food Safety, Environment and Genetics

Play a leading role in ensuring food safety in Iceland

Strengthening competition in the international context

Leader in genetics in Iceland Anna Kristín Daníelsdóttir, Ph.D.

Risk assessmentGeneticsChemical testing Microbial testing

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Food Safety, Environment and Genetics – projectsSafeSalt: Quality control of bacalo saltThe main objective of the project is to develop a rapid method kit to evaluate the quality of salt used in production of salted fish, in order to reduce the risk of yellow discoloration.

Genetic diversity of the Icelandic settlement chicken

The main aim of the project is to perform analysis of the genetic diversity within the indigenous chicken population which originates from the original Icelandic settlement chickens.

Freshfish The aim of this project is to develop and market a new test kit; "Fresh-Fish" to measure fish freshness and quality within 4 hours.

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Analysis and Consulting

Safety services for government for testing for substances and microbes that can cause food diseases and food poisoning

Important link in Iceland's food safety

Microbial and chemical testing Holding courses for employees

and managers in the food industry

Developing procedures for service measurements Franklín Georgsson

Chemical testingMicrobial testing Consultancy & Dissemination

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Analysis and Consulting – projects

Systematic analyses of analytical data from

quality control of drinking waterThe main objectives of the study are: 1) Systematic analysis of data from microbiological, chemical and physical analysis of drinking water, 2) Collection of information from the database on possible local influences caused by weather and temperature on microbiological, chemical and physical properties of drinking water, 3) Collection of information from the database on the influences of the distribution system on microbiological, chemical and physical properties of drinking water, 4) Carry out research to verify and support the information provided by analysis of the previously mentioned data, 5) Explore the possibilities to use of information from the database and the research results for revision and improvement of quality and safety control systems at water works.

Shelf life of vacuum packed smoked Herring filletsMain objective is to evaluate the shelf life of vacuum packed smoked Herring and the effect of the preservatives Bensoate and Sorbate on the shelf life.

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Biotechnology and Biomolecules

Hordur G. Kristinsson, Ph.D.

Research on biosubstances and developments in biotechnology

Work with biosubstances, bioactive substances and enzymes

Develop marketable products

Enzyme technology and Genetic engineering

BiomoleculesBioactive compounds

Microalgae and cyanobacteria Extremophiles

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Biotechnology and Biomolecules – projects

Novel bioactive surimi products developed from byproductsThe objective is to develop and commercialize a novel protein extraction process to produce high quality innovative bioactive surimi from low value underutilized raw materials.

Natural enzymes and antioxidants from byproductsThe goal of this project is the develop and research different novel protease blends from cod viscera with the aim to use them in the production of fish protein hydrolyzates with very high anti-oxidative activity.

Novel bacteria from hot springsThe aim of the project is to describe novel bacterial species and publish in the international magazine International Journal of systematic and Evolutionary Microbiology.

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Resources and Products

Broaden Food IndustryInspire entrepreneurs to innovate through product developmentOptimize food product quality with traceabilityExplore underutilized opportunities in aquacultureCreate more value sustainably from resourcesOrchestrate practising of appropriate sustainable methodsNavigate food products to market opportunitiesOutline, Interpret and explain the benefits of Innovation & Discoveries for stakeholdersMotivate stakeholders to meet consumers demand on marketsYield efficiency of value chain management in food processing In order to achieve blue growth that contributes to secure food systems in the sustainable BioEconomy

Arnljótur Bjarki Bergsson, Director

Aquaculture & Bioreseources

Quality & Food Processing

Product Development & Markets Traceability & Applications

Value Chain & Sustainability

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Resources and Products – projects

Efficiency and quality in the processing offarmed cod The aim in this project is to estimate the value decline e.g. due to fillet gaping, and have confirmed the effects of different muscle quality on the processing and further utilization of farmed cod.

Food & sustainable tourismThe aim of the project is to use interdisciplinary cooperation to increase environmental, social and economical sustainability of the Icelandic tourist industry.

Utilization of offal from the fish industryThe main objective of the project is to utilize fish viscera from landed catch. The aim is to establish a innovated company to produce fertilizer from viscera. Presumed by-product is raw fish oil.

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Business Development

Assignments: development of Matís’ consultancy and services. Acquiring new projects and customers Working towards new opportunities within Matís’ field of

expertise Analysis of opportunities in Iceland and abroad. New projects

and prioritization of projects Strengthening of cooperation with people working in EU

research programs

The research of today – products of tomorrow