Sökning: "Hedonic food"

Visar resultat 1 - 5 av 25 uppsatser innehållade orden Hedonic food.

1. 1. A Guilt-free Guilty Pleasure - A Qualitative Study of Consumers’ Process of Coping with the Tension between Health and Hedonism

   Magister-uppsats, Lunds universitet/Företagsekonomiska institutionen

   Författare :Y Nhi Do; Georgia Kakaletri; [2023]
   Nyckelord :Guilt-free Narratives; Healthism; Hedonic Food Consumption; Sensemaking; Cultural Branding; Identity; Business and Economics;

   Sammanfattning : Title: A Guilt-free Guilty Pleasure: A Qualitative Study of Consumers’ Process of Coping with the Tension between Health and Hedonism Course: BUSN39 - Degree Project in Global Marketing Authors: Y Nhi Do & Georgia Kakaletri Keywords: Guilt-free Narratives, Healthism, Hedonic Food Consumption, Sensemaking, Cultural Branding, Identity Purpose: The purpose of this thesis is to explore the way consumers make sense of guilt-free narratives in the case of hedonic food consumption and how they cope with the tension between healthism-hedonism. Background: Most relevant studies in the field of food and health focus on psychological motives, and mainly follow a quantitative methodology, which lacks an in-depth analysis of the topic. LÄS MER

3. 2. ​Malmö municipality employees’ relation with nature in the context of flowering plants, pollinators and ecosystem services : An investigation of goals and conflicts within municipality work

   Kandidat-uppsats, Malmö universitet/Institutionen för Urbana Studier (US)

   Författare :Andrea Håkansson; Hanna Takkinen; [2023]
   Nyckelord :;

   Sammanfattning : Cities are facing a loss of green areas that are important for reasons such as the support of pollinators. Pollination of flowering plants is a part of the concept of ecosystem services and is beneficial for humans in providing food security and the upkeep of urban ecosystems. LÄS MER

4. 3. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

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

   Författare :Ariam Kunfu; [2023]
   Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

   Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER

5. 4. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

   Master-uppsats, Uppsala universitet/Institutionen för geovetenskaper

   Författare :Amanda Jonsson; [2022]
   Nyckelord :Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

   Sammanfattning : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. LÄS MER

7. 5. Är det insidan som räknas? Konsumenters smakupplevelse och beslutsfattande vid konsumtion av vanligt och sockerfritt godis

   C-uppsats, Handelshögskolan i Stockholm/Institutionen för marknadsföring och strategi

   Författare :Vendela Reifeldt; Emelie Svensson; [2022]
   Nyckelord :Sugar free; Candy; Hedonic food; Indulge; Labeling;

   Sammanfattning : The market for sugar free alternatives is growing and the amount of sugar free candy available is increasing. Sugar free candy is not only tasty, but it also fills a function in counteracting today's overconsumption of sugar. LÄS MER