Sökning: "Food Product Development"

Visar resultat 1 - 5 av 334 uppsatser innehållade orden Food Product Development.

  1. 1. By-Product and Waste Valorization in the Sea Food Industry: A Sustainable Business Model and Hybrid Organizations Perspective

    Master-uppsats, Göteborgs universitet/Graduate School

    Författare :Tristan Groh; [2023-07-19]
    Nyckelord :;

    Sammanfattning : There is a growing interest in sustainable entrepreneurship, fueled by the urgent need to address environmental challenges and global societal issues. This study explores the entrepreneurial opportunities presented by seafood waste valorization, as it offers potential solutions to both environmental concerns and the need for resource-efficient production. LÄS MER

  3. 2. Förbättring av transportband vid livsmedelstillverkning : Produktutveckling för att minimera produktionsstopp i en förpackningsprocess

    Uppsats för yrkesexamina på grundnivå, Uppsala universitet/Industriell teknik

    Författare :Axel Hübinette; [2023]
    Nyckelord :;

    Sammanfattning : When it comes to handling of food grade products in an industrial setting, consumer safety is a bigconcern. Therefore, most national, and international food agencies around the world haveimplemented strict rules regarding the level of contaminants from the manufacturing process thatare allowed in the food we consume. LÄS MER

  4. 3. Method development of flow cytometry analysis of yeast and lactic acid bacteria viability for alcohol fermentation

    Master-uppsats, Lunds universitet/Teknisk mikrobiologi; Lunds universitet/Bioteknik

    Författare :Megha Komahan; [2023]
    Nyckelord :Flow cytometry; yeast; lactic acid bacteria; fermentation; cell viability; applied microbiology; Technology and Engineering;

    Sammanfattning : The usage of yeast in conventional brewing techniques involving alcoholic fermentation is an age-old process. Analyzing the viability and obtaining physiological information regarding the microbial diversity of the fermentation samples plays a pivotal role in obtaining real-time information as well as developing a more efficient process design. LÄS MER

  5. 4. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Dominika Kiesling; [2023]
    Nyckelord :oat; β-glucan; high pressure homogenization; emulsion; stability; food technology; Agriculture and Food Sciences;

    Sammanfattning : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. LÄS MER

  7. 5. Konsumentcentrerad innovation – den hemliga kryddan inom livsmedelsindustrin : Hur en livsmedelsproducent kan blir mer konsumentcentrerad i sin produktutveckling

    Master-uppsats, Linköpings universitet/Industriell ekonomi

    Författare :Viktor Storsved; Oscar Säfström; [2023]
    Nyckelord :Innovation; open innovation; business model; value creation; service logic; customer centric innovation; food producer; product development; food industry; Innovation; konsumentcentrerad innovation; affärsmodell; värdeskapande; produktutveckling; livsmedelsindustrin; livsmedel; öppen innovation; producent; livsmedelsproducent;

    Sammanfattning : Matbranschen är en bransch där få stora innovationer sker. Under de senaste åren har marknaden sett en kraftig utveckling av återförsäljares egna varumärken vilka konkurrerar ut befintliga produkter från livsmedelsproducenter genom deras billigare pris. LÄS MER