1. Matís „Name and title“

2. © Matís 2014 2 Matís Matís 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 new products and processes for businesses and plays an important role regarding the quality and safety of the Icelandic food supply

3. © Matís 2014 3 110 employess

4. © Matís 2014 4 Part of Matís’ business partners

5. © Matís 2014 5 Matís – Organizational chart

6. © Matís 2014 6 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

7. © Matís 2014 7 Main activities  Food Safety, Environment and Genetics  Value Chain, Processing and Aquaculture  Biotechnology and Biomolecules  Analysis and Consulting  Innovation and Consumers

8. © Matís 2014 8 Matís‘ revenues 2007-2014 Total revenue for 2013: 1,4 Bn ISK (about 12.5 million USD) 16% 28% 30% 18% 4%

9. © Matís 2014 9 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

10. © Matís 2014 10 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 testingMicrobial testing

11. © Matís 2014 11 Food Safety, Environment and Genetics – projects SafeSalt: Quality control of bacalo salt 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. 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.

12. © Matís 2014 12 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 testingConsultancy & Dissemination

13. © Matís 2014 13 Analysis and Consulting – projects Systematic analyses of analytical data from quality control of drinking water The 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 fillets 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.

14. © Matís 2014 14 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 Biomolecules Bioactive compounds Microalgae and cyanobacteriaExtremophiles

15. © Matís 2014 15 Biotechnology and Biomolecules – projects Novel bioactive surimi products developed from byproducts 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. Natural enzymes and antioxidants from byproducts 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 hydrolyzates with very high anti-oxidative activity. Novel bacteria from hot springs The aim of the project is to describe novel bacterial species and publish in the international magazine International Journal of systematic and Evolutionary Microbiology.

16. © Matís 2014 16 Resources and Products  Increase their efficiency in producing food products and the value of the production  To improve quality and increase business efficiency in Aquaculture  Increase quality of food products  Bolster innovation and marketing of Icelandic food products  Support sustainable development of domestic food production  Increase research on consumers' views and expectations and the market Arnljótur Bjarki Bergsson, sviðsstjóri Quality and stabilityConsumers Local foods and food product development Iceland raw materials and food products Improved handling Aquaculture Traceability/Applications Databases Food processing

17. © Matís 2014 17 Resources and Products – projects Efficiency and quality in the processing of farmed 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 tourism The 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 industry The 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.

18. © Matís 2014 18 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