Willingness to expand university-industry collaboration in food production in Skagafjörður

The symposium From knowledge to value: University-industry partnerships for strong food industries was held in the cafeteria of Kjarninn in Sauðárkrókur on Monday 19 October. Representatives of the University of Iceland, the government, the municipality and local industries came together to discuss how to strengthen collaboration in research, education and innovation in the field of food production.

The symposium took place at an important turning point, as the University of Iceland at Hólar became part of the new University of Iceland System. Increased collaboration creates new opportunities to bring together specialist academic knowledge and real-world industry experience, with the aim of enhancing research, developing new solutions and increasing the value of Icelandic food production.

Magnús Ingi Óskarsson from KLAK chaired the symposium. Guests were served light refreshments from Sauðá, prepared using ingredients from Kaupfélag Skagfirðinga (the Skagafjörður Cooperative Society). This gave people the chance to enjoy local produce as they discussed the potential benefits of expanding university-industry partnerships.

University-industry partnerships create new opportunities

Hólmfríður Sveinsdóttir, Dean of UI at Hólar, opened the symposium by explaining how important it is for the government, academic community and industries to work together to harness the opportunities for food production in Skagafjörður. She argued that developing strong, competitive local food industries would require robust knowledge infrastructure and that the establishment of the UI System had brought such infrastructure to Skagafjörður.

Hanna Katrín Friðriksson, Minister of Industries, also delivered a talk at the symposium. She discussed the importance of innovation and development in food production and how this aligned with government policy.

Sigurjón Rúnar Rafnsson, Assistant Manager of Kaupfélag Skagfirðinga, explained the wide-ranging activities of the cooperative society, highlighting the breadth of specialist knowledge in Skagafjörður industry. The activities of local businesses create an important foundation for collaboration with universities in research, development and the practical exploitation of knowledge.

Silja Bára Ómarsdóttir, Rector of the University of Iceland, discussed the importance of connecting natural resources and industry experience with science, technology, innovation and education. She pointed out that the University System enables new connections between different disciplines, research environments and specialist knowledge, thereby strengthening university-industry links across Iceland.

New opportunities for learning and research

Ólafur Ögmundarson, professor at the UI Faculty of Food Science and Nutrition, discussed the potential for increased collaboration between the Faculty and local businesses in Skagafjörður. He gave the examples of improving practical learning in food science for BS students, industry-sponsored master’s research projects, and opportunities for doctoral projects that could promote more efficient and effective production processes and product development.

Collaboration of this kind can be mutually beneficial for students and businesses. Students gain opportunities to complete real-world industry projects and businesses can harness the specialist knowledge and research capabilities within universities to develop their own operations.

Optimism and willingness to collaborate

Magnús Barðdal, Director of the Skagafjörður Council, reported leaving the symposium feeling optimistic about the willingness to collaborate.

“There was a tangible energy in the room and everyone was excited and ready to make this into something big. We have known for a long time that Skagafjörður’s greatest strength is our food production and the considerable expertise that has developed around these industries. Now we have a unique opportunity to make stronger connections with the University of Iceland, research and education,” said Magnús.

He also stressed that businesses were willing to play an active role, for example by opening factories for collaborative projects and sharing the specialist knowledge of their employees. This approach would strengthen our knowledge-based society, enhance research and help to educate the specialists that industries require.
“For me, this is exactly what the UI System should be about: not just cost-efficiency, but creating new opportunities and supporting regional areas based on their own strengths,” said Magnús.

The symposium highlighted the shared interests of the academic community, the government, the municipality and local industries and how all stakeholders benefit from increased collaboration in education, research and innovation in food production. Although no firm decisions have been made regarding specific projects, the discussion showed that there is cause to be optimistic about the opportunities created by stronger university-industry partnerships.

Combining the specialist knowledge at UI at Hólar, the research capabilities of the University of Iceland, and the experience of Skagafjörður industries creates a strong foundation for collaboration that can strengthen food production, increase knowledge creation and create new opportunities for the region.