Matis is an independent, governmentally owned, food and biotech R&D company headquartered in Iceland. We are active participants in many national and international R&D and innovation projects, including FP7 and Horizon2020 programmes, and have an ongoing fruitful global cooperation with many of the world largest food and ingredient companies, a large number of SMEs and entrepreneurs, as well as universities and institutes
Competences & Capabilities
- Food processing, quality and safety
- Biotechnology and genetics
- Innovative processes and ingredients
- Product and process development
- Food and environmental analysis
- Consumer and sensory science
- Sustainability/full resource utilisation
- Traceability and logistics
- Aquaculture and feed
- Market analysis and trends
- New business development
- Training and education programmes
- Consumer communications
Partner in the following EIT Food projects
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products that will lead to sustainable utilisation of marine resources.
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
Numerous food scandals in the past decade have opened the eyes of consumers in Europe on the prevalence of fraud in the food industry.
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
CovidX aspires to investigate whether a food supplement based on a novel Spirulina-extract can strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection. The supplement will not be a replacement for SARS-CoV-2 vaccinations.
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Application of fungi protein in the development of sustainable and healthy food products.
The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.
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The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
As a result of the globalization of the food supply chain, ensuring the safety, quality and integrity of the food we eat has become increasingly difficult.
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
We propose to use model-based systems engineering (MBSE) and conceptual modeling.
The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry.
Inspire summer schools of EIT food will enable talanted individuals to become European food leaders. Use your entrepreneurial spirit to solve the challanges of our food system.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.