{"id":6372,"date":"2026-10-19T09:48:49","date_gmt":"2026-10-19T09:48:49","guid":{"rendered":"https:\/\/phd.hi.is\/doktorsvorn\/doktorsvorn-i-matvaelafraedi-anna-thora-hrolfsdottir\/"},"modified":"2026-10-19T09:48:49","modified_gmt":"2026-10-19T09:48:49","slug":"doktorsvorn-i-matvaelafraedi-anna-thora-hrolfsdottir","status":"publish","type":"phd_defence","link":"https:\/\/phd.hi.is\/en\/doktorsvorn\/doktorsvorn-i-matvaelafraedi-anna-thora-hrolfsdottir\/","title":{"rendered":"Doktorsv\u00f6rn \u00ed matv\u00e6lafr\u00e6\u00f0i &#8211; Anna \u00de\u00f3ra Hr\u00f3lfsd\u00f3ttir"},"content":{"rendered":"<div class=\"field-items\">\n<div class=\"field-item even\" property=\"content:encoded\">\n<p>F\u00f6studaginn 1. n\u00f3vember 2024 ver Anna \u00de\u00f3ra Hr\u00f3lfsd\u00f3ttir doktorsritger\u00f0 s\u00edna \u00ed matv\u00e6lafr\u00e6\u00f0i vi\u00f0 Matv\u00e6la- og n\u00e6ringarfr\u00e6\u00f0ideild H\u00e1sk\u00f3la \u00cdslands. Ritger\u00f0in ber heiti\u00f0:<strong> B\u00e6tt n\u00fdting, var\u00f0veisla og g\u00e6\u00f0i br\u00fan\u00fe\u00f6runga. Improved utilization, preservation, and quality of brown seaweed.<\/strong><\/p>\n<p>Andm\u00e6lendur eru dr. Susan L\u00f8vstad Holdt, d\u00f3sent vi\u00f0 Matv\u00e6lastofnun Danska t\u00e6knih\u00e1sk\u00f3lans,DTU, og dr. Marthe Jordbrekk Blikra, v\u00edsindama\u00f0ur vi\u00f0 norsku matv\u00e6laranns\u00f3knarstofnunina Nofima.<\/p>\n<p>Umsj\u00f3narkennari var Mar\u00eda Gu\u00f0j\u00f3nsd\u00f3ttir og lei\u00f0beinendur auk hennar voru Hildur Inga Sveinsd\u00f3ttir, lektor, og \u00a0Sigurj\u00f3n Arason, pr\u00f3fessor emeritus. Auk \u00feeirra sat \u00d3lafur Eysteinn Sigurj\u00f3nsson, pr\u00f3fessor, \u00ed doktorsnefnd.<\/p>\n<p>\u00d3l\u00f6f Gu\u00f0n\u00fd Geirsd\u00f3ttir, pr\u00f3fessor ogforseti Matv\u00e6la- og n\u00e6ringarfr\u00e6\u00f0ideildar, stj\u00f3rnar ath\u00f6fninni sem fer fram \u00ed H\u00e1t\u00ed\u00f0asal H\u00e1sk\u00f3la \u00cdslands og hefst kl. 9.00.<\/p>\n<p><strong>\u00c1grip <\/strong><\/p>\n<p>\u00der\u00e1tt fyrir g\u00edfurlega aukningu \u00ed st\u00f3r\u00fe\u00f6rungaframlei\u00f0slu \u00e1 s\u00ed\u00f0ustu \u00e1ratugum eru \u00feeir enn frekar vann\u00fdtt au\u00f0lind \u00ed Evr\u00f3pu. Hins vegar hefur \u00e1hugi \u00e1 st\u00f3r\u00fe\u00f6rungum aukist verulega \u00ed Evr\u00f3pu undanfarin \u00e1r og sp\u00e1\u00f0 hefur veri\u00f0 a\u00f0 framlei\u00f0slan g\u00e6ti aukist gr\u00ed\u00f0arlega n\u00e6stu \u00e1ratugi. Me\u00f0 aukinni framlei\u00f0slu st\u00f3r\u00fe\u00f6runga er mikilv\u00e6gt a\u00f0 fulln\u00fdta, var\u00f0veita og me\u00f0h\u00f6ndla l\u00edfmassann \u00e1 vi\u00f0eigandi h\u00e1tt til a\u00f0 h\u00e1marka g\u00e6\u00f0i afur\u00f0arinnar. \u00dev\u00ed var markmi\u00f0 ranns\u00f3knarinnar a\u00f0 kanna og b\u00e6ta vir\u00f0iske\u00f0jur valinna br\u00fan\u00fe\u00f6runga, me\u00f0 \u00e1herslu \u00e1 fulln\u00fdtingu hr\u00e1efnis \u00ed mj\u00f6lvinnslu \u00far kl\u00f3\u00feangi, var\u00f0veislu og geymslu\u00feol \u00e1 r\u00e6ktu\u00f0um beltis\u00feara og marinkjarna, og meta n\u00fdtingu fj\u00f6llitr\u00f3fsmyndgreiningart\u00e6kni (MSI) til a\u00f0 meta g\u00e6\u00f0i st\u00f3r\u00fe\u00f6runga innan i\u00f0na\u00f0arins. Ni\u00f0urst\u00f6\u00f0ur ranns\u00f3knarinnar s\u00fdna t\u00e6kif\u00e6ri \u00ed \u00fev\u00ed a\u00f0 auka ver\u00f0m\u00e6ti st\u00f3r\u00fe\u00f6runga me\u00f0 b\u00e6ttum framlei\u00f0sluferlum. Enn fremur benda ni\u00f0urst\u00f6\u00f0urnar til \u00feess a\u00f0 s\u00fdring g\u00e6ti henta\u00f0 vel sem var\u00f0veislua\u00f0fer\u00f0 fyrir r\u00e6kta\u00f0a br\u00fan\u00fe\u00f6runga og a\u00f0 MSI g\u00e6ti veri\u00f0 notu\u00f0 til g\u00e6\u00f0amats \u00e1 st\u00f3r\u00fe\u00f6rungum innan i\u00f0na\u00f0arins.<\/p>\n<p><strong>Abstract <\/strong><\/p>\n<p>Despite the significant increase in seaweed production in the last decades, seaweed remains a fairly underutilised resource in Europe. However, the interest in seaweed has recently grown in Europe, with predictions indicating that seaweed production could expand significantly in the next few decades. With the increased production of seaweed, it is crucial to fully utilise the biomass, prioritise its stabilisation, and use good manufacturing practices to ensure the quality and safety of the product. Therefore, the aim of the study was to explore and enhance the studied seaweed value chains, focusing on full utilisation during seaweed meal processing of Ascophyllum nodosum, preservation of cultivated Alaria esculenta and Saccharina latissima, and assessment of the use of multispectral imaging (MSI) as a quality control technology within the seaweed industry. The results of the study show opportunities to increase the value of the harvested biomass by changing the production processes. Furthermore, the results suggest that acid preservation could be a valuable preservation method for cultivated brown seaweed biomass and that multispectral imaging techniques could be used as a quality control tool within the seaweed industry.<\/p>\n<p><strong>Um doktorsefni\u00f0<\/strong><\/p>\n<p>Anna \u00de\u00f3ra Hr\u00f3lfsd\u00f3ttir er f\u00e6dd \u00e1ri\u00f0 1992 \u00ed Reykjav\u00edk. H\u00fan \u00fatskrifa\u00f0ist af n\u00e1tt\u00farufr\u00e6\u00f0ibraut fr\u00e1 Fj\u00f6lbrautask\u00f3lanum vi\u00f0 \u00c1rm\u00fala \u00e1ri\u00f0 2012 og lauk B.Sc. pr\u00f3fi \u00ed n\u00e6ringarfr\u00e6\u00f0i fr\u00e1 H\u00e1sk\u00f3la \u00cdslands \u00e1ri\u00f0 2016. \u00a0Anna h\u00f3f feril sinn \u00ed matv\u00e6lafr\u00e6\u00f0i \u00e1ri\u00f0 2019 vi\u00f0 Matv\u00e6la- og n\u00e6ringarfr\u00e6\u00f0ideild H\u00e1sk\u00f3la \u00cdslands me\u00f0 skr\u00e1ningu \u00ed meistaran\u00e1m sem h\u00fan lauk vori\u00f0 2021. Eftir \u00fea\u00f0 innrita\u00f0ist h\u00fan \u00ed doktorsn\u00e1m vi\u00f0 deildina. Samhli\u00f0a doktorsn\u00e1minu sinnti Anna b\u00e6\u00f0i kennslu og lei\u00f0beiningu nemenda vi\u00f0 H\u00e1sk\u00f3la \u00cdslands. Foreldrar \u00d6nnu eru Sigr\u00ed\u00f0ur Sturlaugsd\u00f3ttir og Hr\u00f3lfur \u00de\u00f3rarinsson. Anna er \u00ed samb\u00fa\u00f0 me\u00f0 Sindra V\u00ed\u00f0issyni og saman eiga \u00feau tv\u00e6r d\u00e6tur, Rebekku R\u00fan Sindrad\u00f3ttur (7 \u00e1ra) og A\u00feenu Sif Sindrad\u00f3ttur (6 \u00e1ra).<\/p>\n<\/div><\/div>","protected":false},"featured_media":5704,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_phd_date_start":"2024-11-01T09:00:00+00:00","_phd_date_end":"2024-11-01T12:00:00+00:00","_phd_location":"A\u00f0albygging H\u00e1t\u00ed\u00f0asalur","_phd_admission":"A\u00f0gangur \u00f3keypis","_phd_thesis_title":"B\u00e6tt n\u00fdting, var\u00f0veisla og g\u00e6\u00f0i br\u00fan\u00fe\u00f6runga. 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