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Ásbjörn Jónsson

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Staff

Ásbjörn Jónsson

M.Sc.
Iceland
Matís - Icelandic Food and Biotech R&D

Education

  • M.Sc., Food Science, University of Iceland

Organisation

Matís - Icelandic Food and Biotech R&D

Supervision

Final project
Analysing physical-chemical parameters for processing dried mackerel and cod products for Cabo Verde.
PDF
Katia Sofia Monteiro
2018
Final project
The effect of thermal processing on the biochemical and sensory attributes of fish.
PDF
Adeseye Olufemi Olusola
2017
Final project
Comparison and evaluation of the quality of fish oil and fishmeal extracted from the heads of Yellowfin tuma (Thunnus albacares) and Albacore tuna (Thunnus alalunga)
PDF
Britney Kasmiran
2016
Final project
Physicochemical characteristics of liquid fertilizer from fish viscera.
PDF
Muhammad Rizal Fahlivi
2015
Final project
Comparing quality and storage life of hot smoked Mackerel and Herring using two different smoking kilns
PDF
Richner Naa Krokor Odoi
2014
Final project
Quality assessment of hot smoked Capelin (Mallotus villosus) and Redfish (Sebastes marinus)
PDF
Huruma Fredrick Mgana
2014
Final project
Changes in the quality and yield of fish fillets due to temperature fluctuations during processing
PDF
Gang Mu
2013
Final project
Effect of combined blast and contact (CBC) cooling and gutting on the quality of Tilapia (Oreochromis nilotica) during chilled storage
PDF
Mohammad Delwar Hossain
2013
Final project
Effect of chilled temperature and salt concentration on shelf life of Herring (Clupea harengus)
PDF
Won Sik An
2008
Final project
The effects of storing and drying on the quality of cured, salted cod
PDF
Van Minh Nguyen
2007