Food Safety, Environment and Genetics

The primary aim of the division is to lead food- and environmental research, improving food safety and the competitiveness of Icelandic food products on the global market.

We conduct cutting edge research into chemicals and microbes in food, feed and the environment, while topical risk assessments raise awareness and encourage informed decision making in relation to food and production practices. Our state of the art genetic research supports improved resource management and traceability. Our goal is to expand our expetise in response to emerging threats, including climate change, industrial activities and novel organisms.

The majority of our projects are performed in co-operation with European partners, institutions, universities, governments, domestic and foreign food producers as well as other parties servicing to the food industry.

Our expert services are also offered directly to customers and through various monitoring and safety services for the food and fisheries authorities. Genetic analyses available include parental assignment, microbial diversity analysis and animal disease identification.

Matís ltd. • Reykjavík • Tel +354 422 5000 • matis@matis.is • www.matis.is

Matís Ltd. is an independent Icelandic Food and Biotech R&D institute founded in 2007 following the merger of three former public food research institutes.

Matís’ main emphasis• Support the Icelandic food industry• Enhance public health through research• Risk assessment of food and feed safety• Promote the sustainable use of resources through research, innovation and consultancy

Dr. Anna Kristín Daníelsdóttir, director

Research Group Leaders & Contacts for Food Safety, Environment and Genetics

Dr. Helga Gunnlaugsdóttir: chemistry@matis.isDr. Viggó Þór Marteinsson: microbiology@matis.isDr. Sarah Helyar: genetics@matis.isDr. Helga Gunnlaugsdóttir: riskassessment@matis.is

Matís’ main activities• Product development • Supply management• Food quality and safety • Biotechnology• Aquaculture • Genetics and environment• Processing technology • Traceability

Matís’ operation is divided into five main divisions• Analysis and Consulting• Biotechnology and Biomolecules• Food Safety, Environment and Genetics• Innovation and Consumers• Value Chain, Processing and Aquaculture

Matís Ltd: Innovation in biotechnology and the food industry

Rhodothermus profundi

Food Safety, Environment & Genetics

Food Safety, Environment and Genetics The division is divided into four research groups:

• Chemistry• Microbiology• Genetics• Risk assessment

All research groups conduct cutting edge independent and collaborative research. The risk assessment group cooperates closely with others to assess and publicise relevant research output.

Microbiology research group

We investigate microbial diversity in food and the environment using culture and molecular methods. Our goal is to promote food safety and also explore the roles and functions of microbes in the environment.

Research highlights:

• Development and application of new methods to detect and control pathogens and food spoilage bacteria.

• Investigating foodbourne illness outbreaks by monitoring origin and traceability of food pathogens.

• Examining marine microbial diversity and metagenomics in Icelandic waters to better understand their role in biological sustainability in a shifting climate.

• To study and exploit the microbes of extreme (hot, cold and deep environments) and non-extreme environments for ecological research and biotechnological application.

• Sustain and expand the microbial strain and bio-sample collection ISCAR from various sources. The aim is to catalogue biodiversity and metadata for epidemic research and biotechnological applications (www.iscar.matis.is).

Risk assessment research group

We perform pertinent assessments of the risks associated with foods e.g. heavy metals, pesticide residues or microbes.

Research highlights:

• Develop innovative approaches for the assessment and communication of the net health impact of dietary choices e.g. the web-enabled QALIBRA software (www.qalibra.eu).

• Participation in harmonising total diet study methods across Europe, focusing on:

- Identifying the information total diet studies can provide for exposure and risk assessment.

- Estimating the level of exposure to contaminants through dietary intake, assessing food as it is consumed.

Genetic research group

Genetic methods are applied to all aspects of Icelandic fisheries, agriculture and food processing. Particular emphasis is placed on supporting good aquaculture practice and sound fisheries management through the use of state of the art genomics.

Research highlights:

• Determination of population structure in wild marine species and its application to support fisheries management decisions.

• Development of molecular tools for traceability and authenticity testing.

• Investigating the effects of climate change on marine species through genomic signatures of adaptation and range shifts.

• Metagenomic assessment of biodiversity in environmental and gut samples in order to understand feeding behaviour, prey preferences and their ecosystem impacts.

• Providing genetic support to the aquaculture, agriculture and animal breeding sectors through, for example, genetic screening, pedigree analysis, and marker assisted selection breeding programs.

Chemical research group Our aim is to ensure food safety and quality by monitoring nutrients and pollutants in food, feed and the environment. This capability is constantly improved through research and development of new analytical methods.

Research highlights:

• Evaluating food and feed quality and safety during production and storage.

• Monitoring and screening for undesirable compounds in Icelandic food products and contaminants in marine biota. Providing scientific evidence that Icelandic products conform to food safety regulations.

• Providing Icelandic authorities, industry, markets and consumers with independent scientific food safety data, suitable for risk assessment as well as supporting EU regulatory maximum residue levels in food and feed.

• Developing robust analytical methods for quantification of both inorganic and lipophilic arsenic in seafood as well as for potent environmental pollutants such as PAHs and PCBs.

Commercial Services* (www.matis.is)

Chemistry• Trace element analysis in biological samples and water. • Analysis of plant protection product residues in fruit &

vegetables.

Microbiology• Microbial species identification.• Microbial community analysis.• Molecular genotyping and detection of specific genes.• Detection and quantification of GMO content in food.

Genetics• Individual animal identification & pedigree services. • Species identification (algae, fish, meat: fresh & processed).• Genetic screening (e.g. DMRT3 (horse gait), scrapie resistance).

*Selected analyses meet accreditation standards ISO 17025/2005.