Okkar rannsóknir, allra hagur
Research projects are financed by Matís ohf., together with grants from domestic and foreign research funds. Many projects are conducted and financed in part or entirely by domestic firms and institutions. Matis ohf is not able to publish details of all research project as many are funded entirely by companies and institutions and are therefore confidential.
The main goal of the project is to set up a cellular antioxidant assay in the new established Cell Lab at Matis Biotechnology Center in Saudarkrokur , North Iceland.
The 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.
The main objective of the project is to utilize fish viscera from landed catch.
The aim of the project is to evaluate growth efficiency, food requirements and energy metabolism of Arctic charr (Salvelinus alpinus) at different temperatures.
The objective is to develop and commercialize a novel protein extraction process to produce high quality innovative bioactive surimi from low value underutilized raw materials.
The goal of this research project is to gain knowledge and do research on traditional Skyr, which is an unique Icelandic dairy product.
The aim of the project is to study seasonal variation in quality- and processing properties of whiting (Marlangius merlangus). Haddock will be used as a reference group.
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.
The project investigates the feasibility of different routes towards biofuel production and develop the technology needed for such domestic fuel production.
The main objective of this project is to establish a network of scientists with expertise in the field of ecosystem modelling
The goal is to link three crucial groups of research topics to optimize biological effects of three main categories of aquatic-derived bioactive compounds; omega-3 PUFA, peptides and polyphenols.
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.
Develop the knowledge of discarding patterns and factors in European fisheries. Improve methods to analyse, monitor, and manage bycatch and discarding in European fisheries.
The aim of the project is to use interdisciplinary cooperation to increase environmental, social and economical sustainability of the Icelandic tourist industry.
The objective of the project is to develop and market technology for in-line automatic cleaning in food processing, which will be novel in this field.
The aim of the project is to answer questions about whether significant changes in the various microbial, chemical and physical properties of tap water in the last 12 years.
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.
Main 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.
The aim of the project is to find out the interest and need to work together in a Nordic R/D project to solve common safety and quality problems and tasks in the production, of dried and cured lamb meat, fenalår, hangikjöt and skerpikjöt.
The goal of the project was to develop a quick genetic identification method for different species of the genus Mytilus and hybrids of two species
The aim of this research project is to collect samples from different environment in Surtsey to gain rough distribution of microbes with methods that have not been used before.
The goal of this project is to develop a technology which automatically removes bones from white fish fillets.
The objective is to develop and commercialize a process to produce high value and quality surimi from low value and underutilized raw materials using the pH-shift process.
The main objective of the project is to develop a production process to produce high quality oxidatively stable fish peptides from saithe with high bioactivity and consumer acceptance.
The project objective is to define the approach for a stable production of high quality cod larvae and juveniles
The target in this project is to gain knowledge in production management in shrimp factories.
The project´s objective is to utilize the results of the project “Increased the value of the Icelandic barley”, which was funded by The Agricultural Productivity Fund in the years 2006-8, and encourage the use of the Icelandic barley in the Icelandic food industry.
The aim of the project is to open a receiving station (nurserie, storage and distributional
station) for live seafood in Westmanisland
Shortening the growing time of blue mussels on long-lines and to harvest mussels at least one year earlier compared to normal methods for growing mussels.
The aim of the project is to minimize death of juvenile cod in their first year in sea cages
The project goal is to assist local people and tourists to access high quality ingredients in gourmet fish dishes all over the country.
The aim of this project is to define natural biodiversity of Ísafjardardjúp, pollution limits, and potential impact of eutrophication.
The goal of this project is to increase the consumption of Icelandic seafood, increase the value and create a more positive image of it domestically and abroad.
The aim of this project is to setup a simple diagnostic PCR method to detect Ichthyophonus hoferi germs in infected fish.
Risk-benefit analysis is the comparison of the risk of a situation to its related benefits and comprises a constellation of methods, drawn from many disciplines, and addresses the question of whether a risk is acceptable.
The projects objective is to develop and build computer controlled mechanism to guide knives of a filleting machine
The main goal of this project is to define controllable parameters that influence the quality of halibut eggs
The aim of the project is to provide information based of analytical results on the role and presence of added phosphates in the processing of salted cod.
The aim of this project is to utilize saithe raw material for the ready-to-eat product market in Europe and Iceland.
he aim of the project is to anlyse if odour and flavour compounds and sensory properties of lamb meat is influenzed by different grazing pastures.
The aim of the project is to follow the fate of three groups of marine bioactive compound from raw material to active cellular site; long-chain n-3 polyunsaturated fatty acids fish derived peptides and seaweed-derived polyphenols.
The main gole of this project is to design and develop methods for production of zooplantkon species.
The project's objective is to improve the handling of fish caught by small vessels
The objective is to identify promising opportunities for innovation in the Nordic Marine sector, along with the main innovation systems that are supposed to support them.
Explore the basis for establishing fish market in Iceland for the public as well as tourists
This project aims to specify, develop/adapt and evaluate an electronic traceability system where different information sources related to food safety and suitable enterprise management systems are integrated.
The main objective of the project is to establish profitable export of sea urchin roe to Japan.
A study on the multidisciplinary approach for the genetic stock identification of herring in the Northeast Atlantic
The goal of this project is to elucidate the genetic mechanism of speciation and environmental adaptation in Thermus bacteria.
Project aims to maximize growth and minimize maturation of cod by developing optimal rearing protocols, as well as to optimise the whole production chain of farmed Atlantic cod in Iceland.
The main objective of the project is to develop natural, organic pigmentation for Arctic charr
The main of this project is to develope new equipment and improve processes for thawing of gutted groundfish before processing.
The objective of the project is to develop production systems that contribute to safe, stable and profitable production of live feed animals used during first feeding of farmed cod (Rotifers).
The objective of the project is to develop sea-cages which can withstand the harch weather conditions in Iceland
The overall aim of this project is to develop methods to significantly reduce production costs in farming of turbot (Scophthalmus maximus).
The aim of this project is to develop novel analytical techniques for the simultaneous determination of toxic and non-toxic arsenic species in fish meal.
The objectives of this project are to elucidate salinity effects on cod at three growth stages.
To produce economical feed for Arctic charr to decrease productions cost and increase profitability in Arctic charr farming.
The aim of the project is to test different types of protein isolate to increase yield, stability and quality of frozen, fresh and salted products.
The aim of this project is to shorten the process of making “Lutfisk” from 4 weeks to less than 24 hours and to get at least 130% yield out of the new process for fillets and more even lye process.
The 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 hydrolysates with very high antioxidative activity
The main objective is to start fishing and processing live Ocean Clam.
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