EIT Food online course for university students in creating ventures in sustainable and personalized food starts 23rd of October.
Fifty students with different academic backgrounds will meet online and share their scientific experience and university knowledge to create new concepts and ideas that will lead to development of sustainable and personalized food. This 3-week course managed by professional tutors will introduce participants to several topics such as: innovations in food sector, human nutrition in food systems, food and digital disruptions, as well as business model generation and presentation pitching. Participants will work in interdisciplinary teams, identifying problems, prototyping viable solutions with a validated value proposition and pitching their projects in front of a panel of experts.
The EIT Food RIS Venture Creation School is organized by Matis (Iceland), University of Cambridge (England), VTT Technical Research Centre of Finland and Institute of Animal Reproduction and Food Research PAS (Poland). A special input will be also delivered by Finnish start-up businesses operating in the agri-food sector.
This course is delivered online through a variety of methods, including real-time video conference sessions delivered by the course leaders, group ideation sessions with other participants and electronic material to work outside of class.
The programme will take place over 3 weeks starting 23rd October, with 30 hours’ online contact time and 15 hours’ asynchronous learning time during that period.
From the 10th to the 18th of September, Matís (Iceland) organised not one, but two MAKEathon events all around Iceland: MAKEathon Westfjords – a physical event and MAKEathon Reykjavík, Akureyri and Neskaupstaður – a hybrid online event.
Organising a MAKEathon during a pandemic comes with its own challenge: how can we plan physical interaction without putting individuals at risks? Strong partnership, last minute decisions and the help of the „Þetta reddast“ Icelandic saying helped us to overcome this challenge by making it not only feasible, but also successful!
MAKEathon in Iceland is part of a European project called MAKE-it! funded by EIT FOOD and gathering 11 partners all around Europe that will host their own MAKEathon in the next month focusing on their own food value chain.
A MAKEathon is an innovation competition focusing on making and creating something with your hands to answer a challenge. MAKEathon in Iceland tackled the sustainability challenge of the seafood industry regarding their leftover raw material: how can we add value to them?
In total, 46 participants building up 10 teams with different background and nationalities took on the challenge for a better future of our food system. The initiative was supported by 19 partners across the country from industrial to academic and entrepreneurial sector.
Over the course of 3 days, 25 of them were able to meet physically in the Westfjords, in Bolungarvík, thanks to our collaboration with the University Centre of the Westfjords lead by Peter Weiss. The students were previously COVID tested for going to school and they already lived in the same building together. The risks were accordingly really low and well contained.
Teams in Bolungarvík, were presented with salmon muscle from the back bones as raw material. They had access to an industrial kitchen for their prototyping in Djúpið where the event was hosted. Gunnar Þórðarsson (Matís) and Gunnar Ólafsson (Djúpið) worked hands in hands to make the event happen! Strong actors from the region came along to support the initative, such as Artic fish, Eðalfiskur and Vestfjörðastofa, to name a few. Þórarinn B.B Gunnarsson from Fablab Ísafjörður supported the teams and helped them in their prototyping. The jury composed of Jón Páll Hreinsson, mayor of Bolungarvík, Sigríður Kristjánsdóttir and Þórkatla Soffía Ólafsdóttir from Vestfjarðastofa overviewed 5 different and really good teams presenting their edible ideas. The team so called SOS – Salmon on Seaweed won with their alternative salmon snack to well know product containing beef or pork such as salami or pepperoni.
On the other hand, for MAKEathon Reykjavík, Akureyri and Neskaupstaður, 21 participants met online and interacted together for over a week through Zoom meeting and a Slack channel. Unlike Bolungarvík, participants were presented with different raw materials from the seafood industry like cod bones, blue within otoliths and lumpfish skin in different shapes and textures (i.e. whole bones or powdered) that were studied and processed by our student Sylvía Lind Birkiland (LHÍ) thanks to the Student Innovation fund of Iceland (Rannis). Participants were also provided with a box containing all kinds of tools, crafty objects, papers, glue along with the raw materials to prototype their ideas.
They had the opportunity to go at the Fablab Reykjavík or Akureyri over the weekend to learn more about prototyping and gain access to the incredibly experienced staff there and all their tools.
Last Friday 18th, after a week of MAKEathon, Matís closed MAKEathon in Iceland in company of Kristján Skarphéðinsson, permanent secretary of the ministry of Fisheries and Agriculture. Kristján Skarphéðinsson reminded us on the limitation of the natural resources and the importance of innovation and entrepreneurship in the seafood sector. He then announced the winner of the hybrid MAKEathon that has been selected after a long debate by the jury composed of Sunna Halla Einarsdóttir (Icelandic Startups) Rannveig Björnsdóttir (University of Akureyri) and Benedikt Stefánsson (Egersund).
Otoseed new paper was the winner! The Otoseed members form a diverse and dynamic team that just met for the event and presented a solution not only reusing raw material from the seafood industry but also left over of coffee and others. The happy team shared their solution on their website: permavillage.net/otoseeds for everyone to see.
Organising a MAKEathon during a pandemic is a definite challenge but it is not impossible! Good relationship with your partners, flexibility and technology are the keys to succeed! We, at Matís, believe that our partners all around Europe from the MAKE-it! project, can do it and we are wishing them good luck for the next coming month!
We hope to reiterate this event in the future and are welcoming any potential partner interested in hosting a MAKEathon!
As part of a Nordic-Baltic study, led by the Latvian Institute BIOR, Matís is running an onlne surveyon changes regarding Icelanders food consumption during the pandemic. The purpose of the research study is to better understand the changes on our approach to food and our consumption habits during the state of emergency.
By collecting data and comparing them, the study will get insight on the challenges encounter by the consumer and its concerns towards food safety, food availability and accessibility and also towards the food supply chain.
The data collected are anonymous and will be compare to previous surveys made in Iceland and with our neighbours in the Nordic-Baltic region. Trends and pattern will emerge and could be compared to decisions and actions made during the pandemic by countries and by food industries.
The pandemic affected everyone of us on different level, it impacted our diet, our health, our moral and our financial situation. Understanding all of these aspect, make us better prepared in the future if it has to emerge again.
Help us in this research study, take the survey here. It takes only 15min of your time!
Analysis and conclusion from the study will be shared on our website once published.
Markmiðið með verkefninu var að leggja fram gögn um hollefni í íslensku grænmeti og bera þau saman við niðurstöður fyrir innflutt grænmeti. Með hollefnum er átt við vítamín og andoxunarefni. Tekin voru sýni af 13 tegundum grænmetis, samtals 88 sýni. Gerðar voru mælingar á víta-mínunum A-vítamíni, E-vítamíni og fólati. Af andoxunarefnum voru mæld fjölfelól ásamt ORAC- og NPPH-andoxunarvirkni. Í sumum tilfellum var meira af vítamínum í íslensku grænmeti en innfluttu og má nefna sem dæmi A-vítamín og fólat í tómötum. Mikið fólat í blómkáli og rófum vekur athygli. Andoxunarvirkni kom fram fyrir allar grænmetistegundir. Talsverð andoxunarvirkni kom fram fyrir sveppi en í þeim voru A- og E-vítamín ekki mælanleg. Þetta sýnir að fleiri efni en þessi vítamín skipta máli fyrir andoxunarvirknina og má vera að einhver mikilvæg efni séu enn óþekkt. Jafnframt voru gerðar mælingar á trefjum, próteini og fitu. Þessar niðurstöður auðvelda næringargildismerkingar.
Bestun á blæðingu laxfiska og áhrif þess á afurðagæði og umhverfi
Mikil reynsla og þekking er í bestun á blæðingu á þorski, en blóðleifar í flökum eru álitin gæðavandamál; bæði hvað varðar útlit og eins valda blóðleifar þránun við geymslu. Eitt af markmiðum verkefnisins var að besta blæðingu laxfiska en ekki tókst að ljúka því þar sem framhaldsstyrkur fékkst ekki.
Laxeldi er umhverfisvæn próteinframleiðsla og mikilvægt að lágmarka umhverfisáhrif framleiðslunnar. Eitt af markmiðum verkefnisins var að þróa búnað til að hreinsa vinnsluvatn áður en því er skilað út í náttúruna. Nýr búnaður hefur verið settur upp hjá Arnarlaxi, en fyrirtækið er samstarfsaðili verkefnisins.
Unnið var að frumathugunum til að þróa verðmæti til framtíðar úr efnum í vinnsluvatni og verður það verkefni framtíðar að klára þá vinnu.
The Ministry of Economic Affairs and Employment of Finland
Marvin Ingi Einarsson
Roadmap for the value chain of cod, salmon and char
The objective of this work is to discuss Iceland’s fishing and fish farming industries and approach the challenges there are and report on what has been done to meet those challenges. The main focus of this work will be on creating roadmaps for the supply chain of cod and the supply chain of salmon and arctic char and identify the obstacles these industries have faced. From fishing/farming to the consumer. This roadmap will show how and where increased value can be made using real examples from Iceland, shed light on critical factors affecting the quality and highlight the obstacles hindering further growth and development.
Fiskolíur sem hluti af viðarvörn / Fish oils as a part of wood varnish and protection.
Fiskolíur voru notaðar sem viðarvörn fyrr á öldum og reyndust vel. Þekking á fiskolíum sem hluta af viðarvörn hefur hins vegar mikið til glatast. En með auknum áhuga almennings á afturhvarfi til eldri tíma og hráefna, sem og í tengslum við betri þekkingu á gömlum aðferðum, skapast lag til að nýta til verulega aukinna verðmæta, fiskolíur sem nú falla í „úrgangsflokk“ seljast á hrakvirði. Til að svo megi verða þarf hins vegar að leysa ýmis framleiðslu- og vöruþróunarvandamál. Með það í huga var stofnað til verkefnisins „Fiskolíur sem hluti af viðarvörn“ sem styrkt var af AVS sjóðnum. Markmið verkefnisins var að þróa afurð úr fiskolíum til notkunar sem hluta af viðarvörn, ásamt því að ákvarða framleiðsluferla til að breyta óhreinu hrálýsi í verðmæta viðarolíu.
Niðurstöður verkefnisins leiddu í ljós að fiskolíur og olíur úr uppsjávarfiski henta vel sem viðarvörn, en sterín er hins vegar ekki hægt að nota þar sem það fellur út við herbergishita og blandast ekki öðrum hráefnum. Heimsmarkaður fyrir viðarvarnir var áætlaður um 200 milljarðar kr. árið 2016 (1.530 milljónir USD) og því ljóst að umtalsverð tækifæri geta verið í að nýta fiskolíur sem hluta af viðarvörn.
Í verkefninu voru geitfjárbændur aðstoðaðir við þróun á nýjum matvörum úr geitahráefnum. Vöruþróunarátakið var kynnt meðal geitfjárbænda í samstarfi við Geitfjárræktarfélag Íslands. Geitfjár-bændur gátu sótt um þátttöku en starfsmenn Matís völdu 5 bændur til að halda áfram. Starfsmenn Matís veittu aðstoð við leyfismál, gerð gæðahandbóka og allt vöruþróunarferlið. Gengið var úr skugga um öryggi afurðanna með örverugreiningum og næringarefni voru mæld til að hægt væri að setja fram upplýsingar um næringargildi. 17 matvörur voru þróaðar í verkefninu, flestar úr geitakjöti, en einnig vörur úr lifur og hjörtum ásamt geitamjólkurskyri. Reiknað er með að verkefnið leiði til fjölgunar matvara úr geitahráefnum á markaði og það muni smám saman leiða til fjölgunar í geita-stofninum.
Auk vöruþróunar voru gerðar mælingar á tegundum kaseina (ostefna) í geitamjólk. Kaseingerðin alfa-s1 greindist í umtals-verðum mæli og má af því draga þær ályktanir að íslensk geitamjólk henti vel til ostagerðar. Einnig voru gerðar mælingar á steinefnum í geitamjólk og snefilsteinefnum í kiðakjöti. Niðurstöður fyrir þessi næringarefni nýtast við kynningu á hollustu afurðanna.
A new EIT food project called Smart tags has recently started where the aim is to increase consumer trust towards food products and systems by sharing information about the food product value chain during the whole life-cycle of the product. The consumers and stakeholders can create an interactive connection; consumers are e.g. able to give feedback, ask questions, co-develop the products and services, and the food industry can understand better their customers and their needs and create such products and services they are asking for.
In a highly globalised world where food value chains are often long and complicated, consumers find there is a gap between the level of information they want on food packaging to make informed purchase decision, and what is currently displayed there. They are often interested in ingredients used, product sustainability, authenticity, transportation, shelf life, and how recyclable packaging are. They also often find nutritional information hard to interpret and product are often decorated with slogans with vague phrases or words like “natural” or “healthy” – without supporting those slogans with facts and figures.
For consumers, the smart tag can be a simple barcode that can be read by mobile phone or visible colour change in indicator, allowing them to access more relevant and real-time information about different food products and to communicate with the producers or other stakeholders. Smart tags mean visible or electronic markers with environmental sensing functions like functional ink, sensors or indicators, combined with software intelligence. When some parts or areas of a 2D barcode are printed with the functional ink, the scanning result of the code changes dynamically when the state of the functional part changes. When conditions of the surrounding environment change, such as ambient temperature, lighting or humidity, parts of the barcode appear, disappear or change colour and the scanning result change accordingly.
The outcome of the project will include smart tags solutions that increase the trust and knowledge of the food value chain for consumers and provides new experiences of interactivity with the food industry. For the food industry, we can share knowledge about how to create added value for the consumers and when, where and how the consumers are willing to utilize the data available with existing technology.
The Smart tag project is coordinated by VTT Technical Research Centre of Finland but the consortium consists of research partners, food industry and technology developers. The partner are University of Reading (UK), University of Warsaw (Poland), KU Leuven (Belgium), Matis (Iceland), AZTI (Spain), DouxMatok (Israel) and Maspex Group (Poland). The Smart tag project is supported by EIT Food is Europe’s, which is the leading food innovation initiative, working to make the food systems more sustainable, healthy and trusted and is. EIT Food is supported by the EIT, a body of the European Union.
Markmið verkefnisins var að bæta upplýsingar um nýtingu og næringargildi kjúklinga og kalkúna sem framleiddir eru á Íslandi og styrkja þannig stöðu búgreinarinnar í samkeppni við innflutning. Með nákvæmnisúrbeiningu voru fundin hlutföll einstakra kjúklinga- og kalkúnahluta. Efnamælingar voru gerðar á þeim þáttum sem þarf fyrir næringargildismerkingar. Að auki voru gerðar mælingar á steinefnum og vítamínum í völdum kjúklingahlutum. Í ljós kom að íslenskir kjúklingar eru nú fituminni, með minna af mettuðum fitusýrum og orkuminni en áður var samkvæmt samanburði við gömul gildi í ÍSGEM gagnagrunninum. Styrkur nokkurra steinefna og vítamína í kjúklingakjöti var það hár að hægt er að bæta þeim í næringargildismerkingu. Niðurstöður fyrir næringarefni nýtast við uppfærslu ÍSGEM gagnagrunnsins og upplýsingar um nýtingu verða hluti af Kjötbókinni og nýtast kjötiðnaði og kjötkaupendum.
The purpose was to obtain new data for dissection yields and nutrient value of Icelandic chicken and turkey and by this strengthen the position of the poultry production in Iceland. Detailed dissection yields were determined for several chicken and turkey parts. Nutrients were analysed for nutrient declarations. Additionally, minerals and vitamins were analysed in selected products. Fat, saturated fat and energy in chicken meat were lower than reported earlier. The concentrations of some of the minerals and vitamins were high enough to allow nutrient declaration. The nutrient data are made available in the ISGEM database. The dissection yield data will be available in the Icelandic Meat Book and will be important for the meat industry and meat buyers.