Dissertations / Theses on the topic 'Food'
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Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko, and T. V. Mogilenets. "Protein foods and sustainable food prodution." Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.
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Mannette, Jessica. "Food Security in Urban New Zealand: Food Waste, Food Utopias, and Food Values." Thesis, Université d'Ottawa / University of Ottawa, 2020. http://hdl.handle.net/10393/40383.
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Despite having an overall high standard of living, from 2015-2016 only 60.8% of households with children in New Zealand reported being fully food secure (NZ Ministry of Health 2019). Even more frustrating is that supermarkets and restaurants in North America, Europe, Australia and New Zealand are constantly stocked with 150-200% of surplus food over what it would take to nutritionally feed their populations, with much of it going to waste. To explore this, I conducted a nine-week ethnographic case study of Kaibosh Food Rescue which is a non-profit food aid initiative operating in Wellington, New Zealand, that collects ‘food waste’ from supermarkets and redistributes it to charities that are offering social services. By following the food through its social life and interviewing an array of stakeholders from organizational staff to individual recipients, I found that rescued ‘food waste’ continues to embody multiple values even in its supposed afterlife once it is declared as ‘waste’ by supermarkets. In this thesis I argue that not only does this food waste still hold much nutritional value to help individual recipients feed themselves and their families, it also created social spaces and enriched social lives of the urban food insecure, helped empower parents through learning cooking skills, and facilitated action for recipients to join social services and programming, all of which enhanced well-being and were facilitated by the presence of food. Thus, Kaibosh is experimenting with food waste for food security by combining nutritional and social benefits of food- what Stock et al. (2015) consider a “food utopia”- and ultimately changing the way we think about food and ‘food waste’, demonstrating what a food utopia can actually do.
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Esamwata, Joab O. "Exporting food, importing food aid? : Kenya and food security in the world food system." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18698.
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Master of ArtsDepartment of Sociology, Anthropology, and Social Work
Matthew R. Sanderson
Food crises in Kenya are recurring phenomena. Despite widespread and perennial famines, Kenya is exporting food while importing food aid. This study focuses on the concept and question of food security in Kenya. If Kenya can produce and even export food products, why does the country still import food aid every year? Why is the country classified as food insecure? And why does the country still suffer from recurrent famines? Drawing on social science theory from the political economy of food and agriculture, this study postulates that the contradiction between exporting food and importing food aid is related to Kenya‟s subordinate position in the world economy. Using a comparative-historical, in-depth case study research design, this research descriptively explores the relationship between trends in food aid, trade, production and food security. The study finds that the relationship between food trade and aid with food security is mixed in Kenya. Aid and trade have not strongly enhanced food security in Kenya, but food insecurity in Kenya has not gotten markedly worse.
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Gabbert, Silke, and Hans-Peter Weikard. "Food deficits, food security and food aid : concepts and measurement." Universität Potsdam, 1998. http://opus.kobv.de/ubp/volltexte/2006/858/.
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The concepts of food deficit, hunger, undernourishment and food security are
discussed. Axioms and indices for the assessment of nutrition of individuals and groups are suggested.
Furthermore a measure for food aid donor performance is developed and applied to a sample of bilateral and multilateral donors providing food aid for African countries.
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Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.
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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.
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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.B-uppsatser
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Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.
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Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To date, literature on food allergens has not sufficiently engaged in the management of allergens in the food service industry. The food service industry, irrelevant to size, is legally obliged since 2014, to inform the food allergy sufferers of food allergens present in the food served. This requires staff to be knowledgeable of the food allergens. The practices of producing safe food for allergy sufferers are hindered by barriers which are synonymous with the nature of the business and compounded in small food service businesses, however food allergy sufferers trust small business more when eating out. Understanding key factors in the preparation and serving of food to sensitive individuals required this research to adopt a mixed-method approach in analysing the procedures required in food production and preparation. Initially four allergy sufferers drew attention to their concerns of the practices in the food service industry during a focus group discussion held in Malta. This was followed by investigating the proper management of food by observing current practices in preparation, identifying gaps in training and discussing behavioural change. This thesis introduces an innovative multi-faceted toolkit which was developed to manage food allergens and tested in three small food businesses. Taking into account the literature review, the innovative toolkit provides a system which logs ingredients for recipe building through matrices, meets the sufferers’ requirements to be informed about the food through QR codes, and overcomes the barriers the food industry has to produce allergen free food. The research identifies lack of understanding of food allergens and their consequences by the food service staff and the influence this has on the quality of life, as contributors to the lack of trust the allergy sufferers have in the industry. Seventeen staff were trained in food allergen management. The participants’ knowledge was evaluated pre and post training. It was determined that the required change in behaviour to prepare safe food for allergy sufferers requires external drivers, as traditional classroom training alone failed to entrench better practices. The work provides a holistic understanding of the requirements of food allergens management and the improvements required to achieve effective allergen management training programmes in small food services businesses.
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Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.
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Recent high profile food safety incidents in the United Kingdom have shaken
consumer confidence in food products. Consumer perception of risk is seen to be
very relevant to food safety issues. The impact of this perceived risk on purchase
behaviour is also critical to the development of risk management strategies by
authorities responsible for public health and the food industry. Focusing on fresh
chicken meat products, this study explored the relationship between food risk
characteristics, consumer perception of food safety related risk, consumer purchase
behaviour and actions that can be taken to reduce the exposure to food risk.
Following an extensive literature review, an exploratory study in the form of face-toface
interviews was carried out to clarify the main concerns of food hazards, and to
identify the items of perceived consequent loss and risk reducing strategies adopted
by consumers. The findings were verified through a quantitative survey of 200
respondents. The data was presented in the form of Structural Equation Modelling,
and analysed by the LISREL 8.30 statistical package. The results showed that
consumer risk perception was affected by a range of risk characteristics, such as
consumer concern about the severity of the food risk, and the potential long-term
adverse effect on future generation and environment. The main elements of perceived
loss associated with food safety were health, financial, time, lifestyle and taste losses,
and these were shown to have a negative effect on purchase likelihood. Two other
risk characteristics namely, perceived knowledge and own control of the food risk
were found to be linked directly and positively to consumer purchase likelihood. Risk
reducing strategies such as branded product, product quality assurance and product
information adopted by consumers were identified and found to be consistent with the
marketing strategies used by the food industry. These risk-reducing strategies have a
negative relationship with consumer risk perception.
This study presented empirical evidence for characterising types of food risks and
explains how food risks and risk reducing strategies affect consumer risk perception
as well as purchase likelihood. Consequently, two quantitative consumer food
purchase models were developed. These models can help the government and the food
industry to identify key factors to develop systematic strategies for risk management
and risk communication in order to allocate resources efficiently and effectively. They
can also use these models to measure the effectiveness of their risk management
policy in the times of concern about food safety.
This study recommends further research to apply these models in other types of food
products and other types of risk, such as chemical risk, and technological risk, in
particular for those risks which are beyond the control of consumers. The differences
in risk perception between cultures and socio-economic groupings should be explored
further. This is a valid topic for further research and provides potential benefits for
consumers and food industry as a whole.
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Paddock, Jessica. "Class, food, culture : exploring 'alternative' food consumption." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/27436/.
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Contributing empirically, methodologically and conceptually to the body of work that remains unconvinced of the ‘death of class’ (Pahl 1989), this thesis explores the resonance of class culture in contemporary ‘alternative’ food practice. Indeed, arising from disenchantment with conventional industrial food production and supply chains, ‘alternative’ food networks aim to provide a means to reconnect consumers, producers and food (Kneafsey et al. 2008). By taking seriously the act of shopping for food as culturally meaningful and not merely a practice of routinely provisioning the home (Lunt and Livingstone 1992) this thesis then argues that ‘alternative’ food practice provides a platform for the performance of class identities. That is, both structurally and culturally, class is thought to matter to people (Sayer 2011), and is elucidated and reproduced through food practice. By means of mixed methods data collection; participant observation, survey, semi-structured interviews and documentary analysis, this study provides support for a Bourdieusian approach to class analysis. In particular, the thesis makes use of Bourdieu’s toolkit of concepts by conceiving of class as a relative ‘position’. This is understood to be achieved via the moral derision of the ‘other’, where participants draw moral boundaries between ‘good’ and ‘bad’ foods and the ‘good’ or ‘bad’ who partake in its consumption. In this way, the field of ‘alternative’ food practice seems not only ground from which to observe class. Rather, ‘alternative’ food is understood to be appropriated as a resource of ‘distinction’ (Bourdieu 1984) that is then figured in the very maintenance and reproduction of class culture. This interface between class, food and culture may prove consequential for those seeking substantive alternatives to conventional foodways. Crucially, it is argued that by imagining less socially and culturally uniform strategies to promote ‘alternative’ food practice, we may unlock their potential to provide an equitable and sustainable food future. To this end, by elucidating the moral significance of class in the field of ‘alternative’ food practice, this thesis has wider implications in carving a role for sociological enquiry in the emerging field of ‘sustainability science’ (Marsden 2011).
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Holt, G. C. "Ecological eating, food ideology and food choice." Thesis, University of Bradford, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505679.
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In a historical and quantitative study British food consumption patterns have been observed. The objective was to give a detailed description of the influence of ecological factors on attitudes to food choice. Food choice has been defined as the interplay of factors affecting the availability and acceptibility of food. Trends which have been identified in the availabilty of food are; the intensification of agriculture, the consolidation of the food industry, and the growth of niche markets. Trends which have been identified in the acceptibility of food are; a growth in manufactured food products, an increased awareness of the health value of food and a rising interest in food production methods with respect to the welfare of livestock and conservation of the environment. Three factors have been identified as being intrinsic to an ecological food ideology; method of food production, level of meat consumption and method of food preparation. The results show that the health value of foods has, to date, been the most significant influence on reducing meat consumption and the consumption of additive-free and organic foods, but strict vegetarianism is strongly connected with attitudes to animal welfare, and the consumption of organic food results also from a perception that organic food has superior taste. The results show also that consumers in the higher socioeconomic groups are most likely to express these influences in purchasing behaviour. However, sufficient interest was shown in welfare and organic foods by the Consumer Attitudes Survey to conclude that these foods now represent 'luxury foods'. n1 Conversely, for the group of organic food consumers in the Organic Survey, conservation of the environment was substantially the most important influence on food choice. In addition, respondentsin the Organic Survey exhibited very high levels of education suggesting that education is a significant factor as well as high income levels in determining purchasing behaviour, and in fact nearly half of the respondents in the Organic Survey were earning less than £250 gross per week. The results suggest that those consumers who are most strongly affected by concern for the environment, have not only made greater changes to their diet in terms of food intake than the national average, but also that these changes are closely aligned with current nutrition goals. In particular, low levels of meat consumption are accompanied by a high intake of fruit, vegetables and wholegrain cereal products. As the Taste Panel study showed, once the expectancy to eat meat at every meal has diminished, so the taste of non-meat products becomes more acceptable. Alternative approaches to agriculture and criteria for the determination of food quality are discussed. Food consumption patterns amongst the organic food consumers were more closely aligned to the potential agricultural output from an extensive ecological system of food production than from the current intensive approach to agriculture based largely on the use of grain for animal feed. The study believes therefore that Government policy should continue to support the Organic Sector, both practicising organic farmers and farmers wishing to convert. The study found little evidence however, to suggest that the very low level of consumption of industry prepared foods observed in the Organic Survey is likely to be adopted by the majority of the population.
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Bayley, Tracey Michelle. "Food cravings and food aversions during pregnancy." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.396545.
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Pavão, Jéssica Correia. "FODMAPs in foods: differences between food patterns and countries." Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10788.
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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da NutriçãoFermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) are poorly absorbed short-chain carbohydrates, that are rapidly fermented by the intestinal microbiota, with consequent gas production and water retention, leading to the distention of intestinal walls and symptoms associated with functional gut disorders. The low-FODMAP diet is an individualized dietary strategy design to reduce the FODMAP intake in order to achieve symptoms control. The knowledge about the FODMAP content of foods allows a more accurate implementation of the diet. Furthermore, there are factors capable of influencing the FODMAP content of foods that may present an opportunity to manipulate foods and reduce their FODMAP content. Regional crop varieties may also influence in the FODMAP intake since each country has their own food habits. Most of the information about FODMAP content of foods is prevenient from Australia. In North America and Europe, this approach is growing. In Eastern countries the limited knowledge may lead to other practicality challenges. This review of literature aims to identify the differences in the FODMAP content between different foods and dietary patterns of various countries. Also, it aims to verify whether other factors could influence the final FODMAP content. This review was elaborated through an online bibliographic search using electronic PubMed database. There is not much information about the FODMAP content of regions-specific foods. Nevertheless, it is possible to manipulate the FODMAP content and adapt the dietary pattern in order to reduce the FODMAP intake, but also, to acknowledge cultural differences.
Oligossacarídeos, dissacarídeos, monossacarídeos fermentáveis e polióis (FODMAP) são hidratos de carbono de cadeia curta mal absorvidos e rapidamente fermentáveis pelas bactérias intestinais, com consequente produção de gás e retenção de água, que distendem as paredes intestinais e induzem sintomas associados a desordens intestinais funcionais. A dieta pobre em FODMAPs é uma estratégia dietética individualizada formulada para reduzir o consumo de FODMAPs e controlar os sintomas. Conhecer o conteúdo em FODMAP dos alimentos leva à implementação mais precisa desta dieta. Existem ainda outros fatores capazes de influenciar o conteúdo em FODMAPs dos alimentos que podem ser uma oportunidade para manipular alimentos e reduzir o conteúdo em FODMAPs. Variedades culturais poderão também influenciar o consumo de FODMAPs pois cada país possui hábitos alimentares característicos. A informação acerca do conteúdo em FODMAP advém maioritariamente da Austrália. Na América do Norte e Europa esta abordagem está a crescer. Nos países Orientais o conhecimento limitado leva a desafios práticos. Esta revisão da literatura objetiva identificar as diferenças no conteúdo de FODMAP entre diferentes alimentos e padrões alimentares em vários países. Além disso, visa verificar a influência de outros fatores no conteúdo final de FODMAPs. Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso à base de dados eletrónica PubMed. Existe pouca informação sobre o conteúdo em FODMAPs de alimentos específicos de cada região. No entanto, é possível manipular o conteúdo em FODMAP e adaptar os padrões alimentares de modo a reduzir a ingestão de FODMAPs e reconhecer diferenças culturais.
N/A
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Williams, Katherine W. "Food science in the junior high school foods class." CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.
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Taylor, Nicole. "The Public Market System of New Orleans: Food Deserts, Food Security, and Food Politics." ScholarWorks@UNO, 2005. http://scholarworks.uno.edu/td/250.
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This study evaluates the public market system in New Orleans, Louisiana by focusing on the history of New Orleans public markets, the privatization of food, and the "greening" of the city with the creation of the Crescent City Farmers Market and other grass roots food activist efforts. Using qualitative methods, ethnographic fieldwork, participant observation and interviewing, issues of food access, food security, food production, food locality, quality, and affordability in New Orleans are explored. The history of public markets in New Orleans and the patterns of market proliferation, regulation, and privatization are significant in the landscape of cultural self-identification, community cohesion, neighborhood networks and economic and ecological development and sustainability. The city's various food shopping arenas and their locations become markers of history, status, rebellion, and of the "other," and become centers for issues of health, economy, politics, and food.
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Flynn, Lukas. "Civic Food : Designing for Food Citizenship in a Food System Characterized by Mutualistic Resilience." Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-173538.
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This thesis explored design’s role in transitioning the Swedish food system to one that is more resilient to the shocks caused by climate change and in the context of the project duration, COVID-19. The project’s central question was: What does food citizenship look like in a resilient food system, and what design process is necessary to facilitate such a solution? The project collaborated with a local food ecosystem startup, Harvest, which has the mission to improve the local food supply chain so everyone can eat deliciously and sustainability. Together with Harvest, the project developed a vision of what the local food ecosystem will look like in a viable world. It proposes that collective action around food is a possible vehicle for systems transition. The resulting design is the proposition of a network that connects urban communities to local food producers while facilitating the support required to expand the production capability and stability of the local food ecosystem. The network is grounded in the design principles synthesized from the research conducted with the creative communities in Sweden that are working towards a resilient food system. The ideas of mutual aid and the permaculture ethics of people care and fair share have been guiding forces as supporting those living in transition is an essential element of food systems transition. From this proposition the project sets to explore what disruptive innovations need to occur in order to reach this vision. By framing the project in this way I aim to not only illuminate what the preferable future looks like and how it will function, but also illustrate how it is possible to reach this future.
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Cimmino, Alberto <1992>. "Eataly and new food retail models in Brand Management. Fast food vs Slow food." Master's Degree Thesis, Università Ca' Foscari Venezia, 2017. http://hdl.handle.net/10579/10684.
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The work will focus on the case of Eataly, an Italian company with an innovative approach on food retail. The subject of analysis will be Eataly as a brand an the branding strategy that allowed the company to combine some aspects that are usually perceived as opposites.
Eataly manages to integrate a brand luxury logic and farmer’s market like models while having some characteristics of a large scale retailer. Italy and made in Italy are probably the single most important part of Eataly's DNA but the company is nevertheless expanding internationally from the very start. The storytelling of the company is centered around small and local production sites and high quality products while the sheer size of Eataly’s stores and sales seems to go in the opposite direction.
It will be argued that as long as a company acts while staying true to its brand contract (or maybe brand ideology as will be discussed in this case) it is possible to integrate in a coherent manner some apparently opposite philosophies.
The case study of Eataly leaves room for further debate on some interesting topics like how a company can be built around the brand, product vs experience vs ideology, the challenge of authenticity and ethical consumption.
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Lomaliza, Kanda. "An insect-food reactor for human food supply." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22364.
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Tyrrell, Rachel Louise. "Exploring adolescent food choice : a food environment perspective." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2530.
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Obesity is a significant problem in young people. Relative to other age groups, less is known about health related lifestyle behaviours of young people, particularly in the transition period from adolescence to adulthood. Food choices are made within the food environment, which encompasses any opportunity to obtain food or influence food choice. Environmental exposures such as the availability and accessibility of ‘more healthy’ and ‘less healthy’ food options interact with individual factors to drive food choice. The aim of this work was to explore whether, and to what extent, the food environment to which a young person is exposed has an influence on individual dietary intake. A range of methods including food diaries in conjunction with text messaging and photography, questionnaires, Global Positioning Systems (GPS), Geographical Information Systems (GIS), and qualitative interviews were used. The majority of young people (96%) reported using a food outlet at least once over a 4-day period. Less healthy food outlets, such as takeaways and convenience stores, were the most frequently used. Being exposed to a greater number of food outlets was significantly associated with visiting a greater number of food outlets. Similarly, being exposed to a greater proportion of ‘less healthy’ food outlets was associated with visiting a greater proportion of ‘less healthy’ food outlets. However, relationships between the number of food outlets visited and dietary intake were weak and there was little evidence to suggest an association between exposure to food outlets and dietary intake. Qualitative results indicated that time, geographic location, economic cost and social occasion influenced choice of food outlet. In addition, the particular food outlet chosen appeared to dictate the food choices made with habitual repeat ordering of meals an emerging theme. No previous research has linked individual eating behaviour to the food environment. Identifying the types of outlets young people use, the food choices made within and the factors influencing decisions and behaviours is important for the development of targeted long term obesity prevention strategies to facilitate healthier food outlet environments.
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Roe, Emma Jane. "Things becoming food : practices of organic food consumers." Thesis, University of Bristol, 2002. http://hdl.handle.net/1983/c0514a01-afc9-4244-92c3-87fd541eba5e.
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Reis, Mayra. "Urban activation through food : Stockholm’s new food destination." Thesis, KTH, Urbana och regionala studier, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-266886.
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Responding to the needs of a rapidly growing urban population, Stockholm is investing in multiple urban development projects, one of which being Slatkthusområdet, the so-called meatpacking district located in the southern area of the city. Atrium Ljungberg, the Swedish developer responsible for a big parcel of the land in the area, envisions making the slaughterhouse district into an attractive destination for business, society and people in search of cultural life. The developer aims to transform the location from an industrial site to a lively neighbourhood for the society, with a diversity of activities that will work together with a food market in one of the main buildings of the area. Their plan is to establish a food destination that will have a leading role in Slakthusområdet. In the long run, the food destination will become the hub and the unifying link between the various actors and residents of the area, but also a destination that will lift Stockholm as a reference city for gastronomic experiences. It is a crucial issue to look at the identity and experience of a place, especially when proposing the urban renewal for an area that has long been known to have a significant representation in a city. By utilizing placemaking tools and lessons from the feminist urban planning movement, I ask how can we - urban planners, designers, and architects - contribute to placemaking by encouraging certain behaviours, such as collective cooking? Furthermore, from a commercial point of view: how to brand a place? Is it possible to make a win-win, where the developer, the inhabitant, the city, all gain from a place establishing an identity through food? While using Slatkthusområdet as a case study, this thesis project aims to undergo a review of the actions happening in the area, and the actors involved, in order to propose a strategic plan for the urban renewal of the neighbourhood. This plan could be used by the authorities responsible for making decisions regarding urban planning in the city of Stockholm. The celebratory nature of food is universal In search of the universal element that could inspire the creation of public spaces in Slakthusormrådet and extend the domestic life from indoors to outdoors, food as a social tool was continuously appearing as a recommendation during my search. Every single culture and religion uses food as part of their celebrations. Sometimes food means survival, sometimes a status, and in many cases, it is a synonym for pleasure. Regardless of the reason, everyone needs to eat, and the process of cooking and preparing each meal is part of many domestic lives around the world. Slakthusområdet is the ideal scenario to experiment with this concept: their history is connected to food production, and the leading developer of the area has the intention to establish the site as a food destination in the city. Thus, I aim to use eating habits to bringing different groups to the public spaces attracted by one common interest: food
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Fiorentino, Daniela <1995>. "How do food-bloggers influence customers' food choices?" Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/15943.
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Partendo da uno studio del mercato alimentare (attraverso l’analisi del mondo del food, i suoi aspetti sociali e culturali ed i cambiamenti nelle tendenze di consumo), passando attraverso uno studio del mondo virtuale (dall’introduzione di internet fino alla creazione del web 2.0. e la rispettiva introduzione di vari social network), si giunge all’unificazione dei due mondi in quello che viene definito “food blog”. Di conseguenza, dopo un’accurata analisi dello stesso, si ci sposta sul punto focale della tesi: i food-bloggers, individui che si trovano dietro la tastiera dei food blog. Verranno quindi esposti i cambiamenti che tali soggetti hanno avuto nel corso del tempo, le loro attività e gli obbiettivi, il loro sviluppo sui social network e la loro crescente reputazione che li porterà ad essere considerati “food influencer”. Da tale concetto, e dalla loro partnership con imprese di vari settori, uno studio di mercato diffuso sul territorio italiano attraverso un questionario online, porterà alla risposta al quesito “i food-bloggers influenzano le scelte alimentari dei consumatori?”. Inoltre, per completare lo studio, uno dei paragrafi è stato dedicato a “Puokemed”, noto food-blogger campano che ho personalmente intervistato e che, partendo dai blog, è stato in grado di aprire due attività commerciali a Napoli, dimostrando che i food-blogger non sono più un fenomeno emergente, bensì una realtà ormai radicata.
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Irvine, Paul Andrew. "Food structural and sensory factors in the regulation of appetite and food intake - the role of food volume and food gas." Thesis, University of Ulster, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529568.
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Vredenburg, D. Zane. "Food Fight." [Ames, Iowa : Iowa State University], 2007.
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August, Edwards. "Food street." Thesis, Umeå universitet, Arkitekthögskolan vid Umeå universitet, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-148599.
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Barybina, A., Алла Миколаївна Дядечко, Алла Николаевна Дядечко, and Alla Mykolaivna Diadechko. "Radioactive food." Thesis, Сумський державний університет, 2013. http://essuir.sumdu.edu.ua/handle/123456789/31099.
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Nowadays there is a lot of information about importance of eating healthy. And many of us try to look after number of calories, fat and carbohydrate they eat during the day. But there is also very dangerous problem, which is not so familiar to everybody. This problem lies in radioactive food. According to the scientific researches more than 70 % of radiation people cumulate contains in food and water. That`s why we should minimize negative influence on our bodies by choosing organic food.
When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/31099
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Misner, Scottie, Carol Curtis, and Ralph Meer. "Food Allergies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146452.
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Maurer, Jaclyn, and Linda Houtkooper. "Game Food." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/146466.
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Misner, Scottie, and Traci Armstrong Florian. "Food Allergies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/252312.
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Anicama, Romero Kathia Inés, Lavado Oscar Antony Baldoceda, Cuicapusa Marco Antonio Espichan, and Reyna Luis Vasquez. "Healthy Food." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/625337.
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Título del proyecto: Desarrollo de un producto denominado “Alimentos Healthy Food” customizado, fresco y para servicio delivery, en los distritos de San Borja, Surco, San Isidro y Miraflores, de la ciudad de Lima, País Perú.
Identificación del motivo por el cual se realizó el estudio: La presente investigación se basó en el desarrollo de una idea de negocio para atender a personas que sufren de ciertas enfermedades que requieren una alimentación nutritiva, saludable y balanceada. Asimismo, para aquellas personas que desean mejorar su estilo de vida con cuidados en su alimentación y buscan tener calidad de vida.
Solución al problema: El objetivo es brindar un servicio garantizado de comida nutritiva y saludable acorde con la necesidad individual de cada persona. Con el compromiso de brindar un servicio de calidad, a tiempo, con garantía y procesos certificados.
Aspectos de diferenciación: Alimentos con el respaldo de nutricionistas e ingenieros de alimentos especializados, insumos frescos y orgánicos, variedad de platos, incluso platos típicos y uso de tápers biodegradables. También, se implementará un App para facilitar la interacción entre cliente y empresa.
Conclusiones: De esta manera se pudo concluir que con la implantación de un servicio de alimentación saludable, nutritiva, customizada, diferenciada y con variedad de platos, incluso platos típicos, se logrará atender y solucionar una necesidad de una población que actualmente que no está siendo atendido.Title of the Project: Development of a product name called “Healthy Food” customized, fresh and for delivery service, in the districts of San Borja, Surco, San Isidro and Miraflores, in the city of Lima, Perú country. Identification of the reason why the study was made: This investigation was based in the development of a business idea to attend people who suffer from certain diseases that require a nutritious diet healthy and balanced. Also, or those people who want to improve their lifestyle taking care of their feed and seek quality of life. Solution to the problem: The objective is to provide a guaranteed service of nutritious and healthy food according to the individual needs of each person. With the commitment to provide a quality service on time with guarantee and certified processes. Aspects of differentiation: Food with the support of nutritionists and specialized food engineers, fresh and organic supplies, variety of dishes, even typical dishes and use of biodegradable tapers. Also, an App will be implemented to facilitate the interaction between client and company. Conclusions: In this way it was possible to conclude that the implementation of a healthy, nutritious, customized, differentiated food service with a variety of dishes, including typical dishes, will be able to attend and solve a need of a population that is currently not being served.
Trabajo de investigación
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Zhu, Xiaoyi. "Prediction of Specific Heat Capacity of Food Lipids and Foods." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437750532.
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Msuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.
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Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.
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Cassar, Erin. "Food for Thought: Understanding the Role of Food and Food Policy in Low-Income Schools." Diss., Temple University Libraries, 2017. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/456118.
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Urban EducationPh.D.
This dissertation investigated the role of school food and food policy in three low-income, urban, predominantly African-American schools. Using critical policy analysis, this study examined two different school food programs, both of which complied with the National School Lunch Program nutritional guidelines. It employed ethnographic case study methods, including observations and interviews with a total of 59 participants over the course of two years. Findings indicated that feeling hungry interfered with students’ ability to pay attention during class, and students still felt hungry after eating prepackaged school breakfasts and lunches. On the other hand, students reported feeling more full, satisfied, and ready to learn after eating freshly-prepared foods. Additionally, participants described improved engagement within classrooms, as well as a more positive climate in the lunchroom with the fresh meals. While the tone was usually punitive and disciplinary during the prepackaged mealtimes, during the fresh meals served family-style, with students and faculty eating together, the tone was celebratory and communal. These findings indicate school food is an important, yet under-researched, aspect of schooling, with many fruitful avenues for future research and practice.
Temple University--Theses
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Tollini, Federica <1986>. "“Fast Food, Fat Profits”: Food industry, obesity epidemic, and food politics in the United States." Master's Degree Thesis, Università Ca' Foscari Venezia, 2014. http://hdl.handle.net/10579/4231.
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L’obesità è un fenomeno in forte crescita in tutto il mondo, che desta preoccupazione
per gli effetti negativi che ha sia sulla salute delle persone sia sull’attuale e futura sostenibi-
lità dei sistemi sanitari. Sono colpiti dal fenomeno sia i Paesi emergenti ,sia I paesi Occidentali. Tra quest’ultimi, gli Stati Uniti risultano essere I piu’ colpiti.
Il presente lavoro fornisce un contributo alla comprensione di questo complesso fenomeno negli Stati Uniti e analizza a fondo le cause sia in relazione alla dieta e allo stile di vita adottati, sia in relazione ai diversi fattori che concorro a generare l’attuale criticita’ e le conseguenze che ne derivano. Si tratta di un indagine che prende in considerazione l’importanza dell’ambiente circostante, le caratteristiche del contesto familiare, le responsabilita’ della scuola, le politiche dei governi e il ruolo dell’industria e della distribuzione alimentare Statunitense.
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Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
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The food sector accounts for $1 of every $6 in the U.S. economy, with more than $700 billion in revenue every year. However, incidents of food safety and substandard quality continue to rise. Consumers are beginning to mistrust and have lower confidence in the food supply chain. Food manufacturers need to address this issue to remain profitable. One approach includes the introduction of food policy programs that allow for independent auditing and certifications such as the Safe Quality Food (SQF) certification. The SQF certification was established as a rigorous and credible benchmark for food handlers to enforce food safety and quality standards. The purpose of this qualitative case study research was to evaluate the perceived usefulness of the SQF certification to food manufacturers. Guided by the theory of diffusion of innovation, data collection for this study included 35 stakeholder semistructured interviews and a review of 5 publicly available documents for triangulation. Thematic analysis of the transcripts was performed to generate answers to the research questions. Study findings revealed that if properly implemented, the SQF certification is a credible and robust GFSI scheme that provides effective guidelines for food production. Findings also revealed 2 opportunities for improvement. Participants noted that training programs for SQF practitioners and auditors should be improved, likewise more commitment and involvement of facility management should be required. The findings may contribute to social change by providing food producers with strategies to minimize food production failures. With the perceived benefits of the SQF certification, other food producers who have not adopted this scheme can benefit from this holistic certification to enhance their food production network.
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Steingrube, Anna Pauline. "Integration of food stock management applications into everyday food practices : Tackling the food waste problem in households by supporting everyday food practices." Thesis, Uppsala universitet, Människa-datorinteraktion, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-447586.
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Household food waste levels pose a considerable problem in terms of sustainability. Food stock management applications for smartphones are interventions that support people in planning and keeping an overview of their food stock in order to reduce food waste. So far mainly their usability and effectiveness for reduction of food waste have been researched in HCI. This study aimed at investigating how these applications are being integrated into people’s food practices, and how their features contributed to the integration. In a three-week long field study seven participants used one of two applications in their daily lives. Through interviews and diary entries it was observed that some people integrated the applications into their food practices to replace other actions like checking one’s food stock. New connections to the food practices were created through expiration reminders and providing means to check the food stock from a distance. Reminders were seen as helpful even if not always necessary and can be seen as an opportunity to further support the integration process. The main issues for the integration were the high-effort adding processes and remembering to update the inventory after consumption.
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Ali, Noaman, and Alisa Wanwang. "Halal Food : Thai Halal Food Products and International Market." Thesis, Karlstads universitet, Fakulteten för ekonomi, kommunikation och IT, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7259.
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This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel strategy. The Thai food industry is amongst dynamic and diverse and we investigated the entering process into the new market. Thai food product is selected to compare and find the competitive advantage.
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Stoner, Grace K. "Closing the Gap Between Food Waste and Food Insecurity." The University of Arizona, 2017. http://hdl.handle.net/10150/626196.
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Sustainable Built Environments Senior Capstone ProjectThis project strives to discover the most efficient way in which we can connect the edible food that would be sent to rot in a landfill with the people who lack access to adequate and healthful food. Existing charitable food distribution programs will be assessed so as to determine how to create a food distribution event that is far-reaching, well attended and effective. This research will be translated into a comprehensive plan outlining best practices for carrying out a distribution event on a college campus.
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Stoner, Grace Kathleen, and Grace Kathleen Stoner. "Closing the Gap Between Food Waste and Food Insecurity." Thesis, The University of Arizona, 2017. http://hdl.handle.net/10150/626804.
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This project strives to discover the most efficient way in which we can connect the edible
food that would be sent to rot in a landfill with the people who lack access to adequate and
healthful food. Existing charitable food distribution programs will be assessed so as to determine
how to create a food distribution event that is far-reaching, well attended and effective. This
research will be translated into a comprehensive plan outlining best practices for carrying out a
distribution event on a college campus.
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Raedeke, Maurine A. "Food security, nutrition and health of food pantry participants." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4839.
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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on October 9, 2007) Vita. Includes bibliographical references.
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Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.
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The objective of this research was to study the antioxidant activity of soybean protein hydrolysates (SPH) and chickpea protein hydrolysates (CPH) at different concentrations, and to measure the antioxidant activity of fractions collected from the RP-HPLC analysis of SPH and CPH. Protein hydrolysates were prepared by the proteolytic enzyme trypsin. The hydrolysates obtained were subjected to DPPH (1, 1-diphenyl-2 picrylhydrazyl) radical scavenging assay. The SPH and CPH at concentration of 2.5-10 mg/ml showed antioxidant activity of 16.5-32 % and 3.4-26.8 %. SPH and CPH were fractionated by using RP-HPLC on C18 column. The antioxidant activity of four SPH and CPH fractions (F I, F II, F III, and F IV) was measured by using DPPH radical scavenging assay. For SPH, antioxidant activity of F III (47.7 %) was higher than other fractions at protein concentration of 1 mg/mL and for CPH; F II showed maximum antioxidant activity 27.9 % at protein concentration 1 mg/mL. The results from the SDS-PAGE confirmed the hydrolysis of protein samples. The second part of the study was to measure the impact of high pressure processing (HPP) on the degree of hydrolysis and antioxidant activity of proteins. High pressure processing (HPP) of isolated soybean protein (ISP) and isolated chickpea protein (ICP) was done at 400 MPa and 600 MPa for 5 min and 10 min. The degree of hydrolysis of isolated soybean protein and isolated chickpea protein treated with high pressure processing and with trypsin hydrolysis showed continuous increase from 12.4 to 24.9 % for SPH and 13.6 to 26.2 % for CPH. The DPPH radical scavenging assay showed a more than two fold increase in antioxidant activity of SPH and CPH: 67 % as compared to the 32 % of SPH without HPP and 56.6 % as compared to the 26.8 % of CPH without HPP at concentration 10 mg/mL. These results show that HPP increased the degree of hydrolysis and antioxidant activity of protein hydrolysates.Le but principal de cette recherche constituait l'analyse du potentiel antioxydant, à diverses concentrations, d'hydrolysats de protéine de soya (HPS) et d'hydrolysats de protéine de pois chiche (HPP). Les hydrolysats de protéine ont été isolés à l'aide de l'enzyme protéolytique trypsine. Les HPS et HPP démontraient respectivement un potentiel antioxydant de 16.5 à 32% et 3.4 à 26.8 % lorsque présents à des concentrations de 2.5 à 10 mg/mL. L'utilisation d'une colonne C18 a permis de séparer, par CLHP-PI, les HPS et HPP en quatre fractions (F I, F II, F III, et F IV) qui furent dosées avec du DPPH (1,1-diphényl-2-picrylhydrazyle) afin de comparer leur pouvoir de scavenging sur les radicaux. Pour les HPS, le potentiel antioxydant de F III (47.7 %) était supérieur à celui des autres échantillons alors que pour les HPP, 27.9 % (F II) était le seuil maximal. Dans les deux cas, les hydrolysats étaient concentrés à 1mg/mL. L'hydrolyse des échantillons de protéine a été confirmée par SDS-page. La deuxième partie de l'étude visait à mesurer l'impact de la pascalisation sur le degré d'hydrolyse et le potentiel antioxydant des protéines. Des isolats de protéine de soya (IPS) et de protéine de pois chiche (IPP) ont été traités à haute pression (400 MPa et 600 MPa) pendant 5 et 10 min. Le degré d'hydrolyse des IPS et IPP soumis à la pascalisation et à la trypsin ont démontré une augmentation constante allant de 12.4 à 24.9 % pour les isolats de protéine de soya et de 13.6 à 26.2 % pour les isolats de protéine de pois chiche. L'analyse au DPPH du pouvoir d'épuration des radicaux a montré que le potentiel antioxydant des hydrolysats a plus que doublé, passant de 32 à 67 % pour les HPS et de 26.8 à 56.6 % pour les HPP, lorsqu'ils étaient traités par hautes pressions. Cela démontre que la pascalisation améliore le degré d'hydrolyse et le potentiel antioxydant des hydrolysats de protéines.
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Chau, Sau-man, and 周秀雯. "Food [w]ork: multi-scale food waste treatement network." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B50702932.
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Al-Maghrabi, Rana. "Measuring Food Volume and Nutritional Values from Food Images." Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/26287.
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Obesity and being overweight have become growing concerns due to their association with many diseases, such as type II diabetes, several types of cancer and heart disease. Thus, obesity treatments have been the focus of a large number of recent studies. Because of these studies, researchers have found that the treatment of obesity and being overweight requires constant monitoring of the patient’s diet. Therefore, measuring food intake each day is considered an important step in the success of a healthy diet. Measuring daily food consumption for obese patients is one of the challenges in obesity management studies. Countless recent studies have suggested that using technology like smartphones may enhance the under-reporting issue in dietary intake consumption. In this thesis, we propose a Food Recognition System (FRS) for calories and nutrient values assumption. The user employs the built-in camera of the smartphone to take a picture of any food before and after eating. The system then processes and classifies the images to detect the type of food and portion size, then uses the information to estimate the number of calories in the food. The estimation and calculation of the food volume and amount of calories in the image is an essential step in our system. Via special approaches, the FRS can estimate the food volume and the existing calories with a high level of accuracy. Our experiment shows high reliability and accuracy of this approach, with less than 15% error.
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Tso, Mariah. "Dine Food Sovereignty: Decolonization through the Lens of Food." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/scripps_theses/348.
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Food deserts are low-income areas lacking access to nutritious and affordable food. Such limited access has various implications for public health, particularly diet-related diseases such as diabetes. Among American Indian communities, diabetes is particularly rampant at nearly twice the rate of white populations in the U.S. On the Navajo Nation, diabetes incidence has been estimated to be as high as 1 in 3. According to the USDA, the majority of the Navajo Nation is considered a food desert. This paper utilizes food sovereignty as a lens for decolonization to identify the underlying causes of hunger and nutrition-related diseases within Diné communities. This paper will explore the histories of the change in the Diné diet and how colonial processes and the loss of traditional food systems affects current food and health patterns on the Navajo Nation. By expanding the scope of public health issues such as obesity and diabetes in Native American communities from food access and nutrition to power relations embedded in colonial structures that have resulted in the loss of indigenous sovereignty and power, I hope to pinpoint entry points for future indigenous researchers to develop and enact policies that will expand access to healthy and culturally significant foods on the Navajo Nation and contribute to efforts to restore food sovereignty of the Navajo Nation by rebuilding local food economies.
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Lin, Yin-Ling. "Food in transition : university students' discourse about food practices." Thesis, University of Nottingham, 2010. http://eprints.nottingham.ac.uk/35917/.
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Little is known about the food practices of UK university students. 'Student food' often carries a negative connotation of being 'improper' or 'unhealthy'. This thesis investigates the accounts of food practices offered by undergraduate students at the University of Nottingham. This thesis introduced Goffman's ideas of self-presentation of everyday life to examine the main theoretical approaches in the study of food and eating. Students' discourse about food practices at three stages was examined: food practices at home, in university accommodations, and in private accommodations. This thesis shows students' self-presentation through their discourse about the transitions in food practices in these three living situations. The focus in students' discourse shifts gradually from constructing institutional images to personal images, as students acquired more autonomy in food practices. When talking about the period before university, students' self presentation emphasised 'institutional images' or 'family images'. When they talked about food practices after entering university, their 'personal images' gradually became more prominent. This thesis also provides an account of students' discourse about Science, technology and food, using a case study of Genetically Modified (GM) food. Students' discourse about GM food was associated with their self presentation as Natural Science or Humanities and Social Science (HSS) students. This thesis concludes that students' discourse about food has shown that their self- presentation was often constructed according to what they expected their audience to consider as appropriate for university students in UK society. The university period was portrayed as a transition in developing their personal images as they learned to present themselves as responsible independent beings in the society and located themselves within particular communities of knowledge. This thesis suggests that university students' food practices are shaped by various factors. The assumption that students do not care about their food and eating should be challenged. Furthermore, this thesis also demonstrates the way in which people talk about GM food. This is to show that, in order to understand people's views about GM food, it is important to take their self- presentation into account when interpreting their responses.
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Olaonipekun, Basirat Arinola. "Application of predictive food microbiology to reduce food waste." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65935.
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Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially in the world’s poorest countries. Conservative shelf life estimation of RTE foods by food producers is one of the major contributor to food waste. After a survey was carried out on the different RTE food products (n=195) available on the shelf of 3 supermarkets in Hatfield, with their set shelf life and storage instructions. Microbiological quality (Total viable count, LAB, Enterobacteriaceae, yeasts and moulds, and Pseudomonas spp.) and safety (E. coli, Staphylococcus aureus, Listeria spp. and Salmonella spp.) was conducted on selected RTE products (used as a reference point) during storage at ± 5o C. This wass to evaluate the validity of the set shelf life of beef lasagne (3 days), egg noodles (3 days), pre-cut mango (4 days) and pre-cut papaya (4 days) by food producers. Challenge test study was also conducted on representative RTE food products (beef lasagne, egg noodles, and pre-cut mango) with relevant food borne pathogens (L. monocytogenes, Salmonella Typhimurium, and E. coli) during storage for 12 days at ± 5oC. Growth potential (?) of these pathogens in the RTE foods were calculated using the concept of EU-CRL technical guidance on shelf life for L. monocytogenes on RTE foods as ? values can be very useful in potential food safety risk evaluation. Performance of 4 different types of software (ComBase, PMP, MicroHibro & FSSP) was evaluated for use in shelf life estimation of these selected RTE foods. These software were selected based on different criteria (User-friendly, accessibility and availability and types of pathogens for its application). The predicted growth from these software were compared to observed growth (generated from experimental data got from challenge test) of L. monocytogenes in beef lasagne and egg noodles. Indices of performance; Coefficient of determination (R2), root mean square error (RMSE), bias factor (Bf) and accuracy factor (Af) were used to evaluate the performance of these software. All the RTE food products reviewed had no specific refrigeration storage temperature instruction on the product package. Storage test study indicated that some of these RTE foods (beef lasagne, pre-cut mango and papaya) could have longer shelf life (5, 13 and 5 days respectively), while egg noodles could be a potential public health risk due to the presence of food borne pathogens right from day of purchase. However, the challenge test results also confirmed the conservative shelf life estimation by food producers in that the shelf life of all the products evaluated can be extended (Beef lasagne by 6 days, Egg noodles by 6 days and pre-cut mango by 9 days) with no food safety risk associated with the extension. On the other hand. RTE egg noodles and beef lasagne may support the growth of L. monocytogenes (? > 0.5 log10 cfu/g) if present in the food while egg noodles may not support the growth of S. Typhimurium (? ? 0.5 log10 cfu/g). Beef lasagne and pre-cut mango may also not support the growth of E. coli (? ? 0.5 log10 cfu/g). Growth of L. monocytogenes predicted by ComBase, PMP, MicroHibro & FSSP in beef lasagne and egg noodles was in agreement with the observed growth from the challenge test study, with a fail-safe prediction. However, ComBase predictor had the closest prediction to the observed growth. Hence, it had overall best performance for prediction compared to the other software. Notwithstanding, all the software evaluated in this study can be applied in shelf life prediction of RTE food products. Predictive microbiology is a field of food microbiology that can be looked into and implemented by the authorities. Its use by the South African food industry to scientifically estimate the shelf life of RTE food products is thereby encouraged. This will assist in decision making with regards to food quality and safety, thereby reducing the problem of food waste as result of product shelf life and at the same time protect public health.Dissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted
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Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.
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Korale, Gedara Pradeepa. "Food Market Integration and Food Security in Sri Lanka." Thesis, Griffith University, 2015. http://hdl.handle.net/10072/366843.
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This thesis focused on food market integration, the presence of asymmetry in the price transmission (APT) process and food security. It is an empirical investigation of food market efficiency in terms of market integration, the presence of APT, and their effects on food security of consumers. By undertaking a series of empirical studies using both primary and secondary data on key food markets in Sri Lanka, the thesis helps to fill a research gap in the literature regarding the connection between food market efficiency and food security in general. It also helps to fill a knowledge gap in the Sri Lankan food security literature.
The thesis specifically attempted to assess the market linkage among the wholesale and the retail markets for rice, vegetables and fish in Sri Lanka, with special emphasis on the difference in the rate at which price increases and decreases at one market level are transmitted to the other market level. Since the presence of APT has implications for food security of people, in this thesis an analytical model was developed to describe and quantify the food security impacts of the presence of APT in the Sri Lankan food markets. The study also has attempted to explore price volatility spill-over between vegetable markets, and the farmer’s share of the retail prices of vegetables.Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
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DiDomenica, Bessie. "Food Policy: Urban Farming as a Supplemental Food Source." ScholarWorks, 2015. https://scholarworks.waldenu.edu/dissertations/575.
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The distance between farms and cities and the limited access that some residents have to fresh foods can be detrimental to a city's capacity to feed people over time. This study addressed the under-studied topic of urban farming as a secondary food source, specifically by exploring the opportunities and limitations of urban farming in a large Northeastern city. Brundtland's food policy was the pivotal theory supporting food production to end global starvation, and was the link between environmental conservation and human survival. The research question for this study examined the potential food policy opportunities and limitations that assist urban farms as a supplemental food source. Twenty stakeholders from the public (6), nonprofit (7), private (3), and academic (4) sectors formed the purposeful snowball sample in this case study. Data were collected through open-ended interviews, which were then subjected to an iterative and inductive coding strategy. The significant finding of this study is that while food policy supported urban farms as a secondary food source in a way consistent with Brundtland's theory, local food alone was inadequate to feed its urban population. Other key findings revealed that food policies that influenced land use, food production, and procurement presented unique challenges in each sector. Existing food production policies such as zoning regulations, permitting processes, and public funding benefited one sector over another. The study contributes to social change by exploring food policies that encourage partnerships between sector stakeholders; urban, rural, and suburban farmers; and city residents that foster alternative and sustainable food production in the urban setting.
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McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.
Full textAbstract:
Food service businesses in the United States have experienced millions of dollars in losses caused by foodborne illness outbreaks, which can lead to bankruptcy and business closures. More than 68% of all foodborne illness outbreaks occur in food service establishments. The purpose of this descriptive case study was to explore the strategies leaders of food service establishments use to implement food safety regulations. Force field analysis was the conceptual framework for this study. The population for the study consisted of 3 leaders of food service establishments located in the southeastern region of the United States. Data were collected using semistructured interviews and a review of the business policies and procedures that support compliance with critical food safety regulations. The methodological triangulation approach was used to assist in correlating the interview responses with company policies and procedures during the data analysis process. Yin's 5-step data analysis approach resulted in 3 themes: (a) organizational performance analysis for improvements in food safety, (b) strategies applied to improve food safety, and (c) stability of new strategies for food safety. The key strategies identified included adhering to the guidelines of food code and regulation, conducting employee training and awareness building, and working closely with food safety inspectors. The implications for positive social change include the potential to add knowledge to businesses, employees, and communities on the use of effective food safety strategies to minimize foodborne illnesses. Such results may lead to the improvement of service performance and long-term growth and sustainability of food service establishments.