Förändringar i organisationer är komplexa processer. Ofta tasutomstående konsulter in för att hjälpa till att utföra förändringar.I detta arbete har konsultföretaget Lotscenters® hantering av demotstånd som uppstår vid organisatorisk förändring studeratsoch även vilka motstånd som metoderna reducerar.En teoretisk modell som främst bygger på Kotters ochSchlesingers® teorier har använts. Den empiriska informationenhar hämtats från intervjuer med konsulter från Lots® och ävenmed en person från Arla Foods, kund till företaget.Enligt resultatet av undersökningen tränar Lots® ledningen ochvissa utvalda personer i organisationen till att effektivt utföraförändringen. De inför också målstyrning som system iorganisationen. Träningen och målstyrningen har en indirektverkan på motstånden.

Every year the Swedish government invests capital in different projects. In recent years the Swedish government has chosen to invest in design. The reason for this is that the government wants industry to use design as a competitive source. Two organizations, Svensk Form and Stiftelsen Svensk Indistridesign, have been assigned to improve industry and society?s under¬standing of design.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Every year the Swedish government invests capital in different projects. In recent years the Swedish government has chosen to invest in design. The reason for this is that the government wants industry to use design as a competitive source. Two organizations, Svensk Form and Stiftelsen Svensk Indistridesign, have been assigned to improve industry and society?s under¬standing of design.

Kooperativa föreningar ägs och drivs av medlemmarna efter deras verksamhetsbehov. Medlemmarna investerar i föreningen för att den ska kunna avsätta deras produkter på ett lönsamt sätt. För att det ska fungera måste det finnas tilltro till föreningen, ledningen och styrelsen. Det har hävdats att förtroende är den viktigaste tillgången i en kooperativ förening. Till följd av globaliseringsprocessen och stora tekniska framsteg de senaste decennierna har några lantbrukskooperativa föreningar expanderat betydligt för att klara den stegrande konkurrensen (Nilsson, Svendsen och Svendsen, 2012). Arla Food amba är en mejerikooperation som växt betydande se senaste åren och har idag medlemmar i Sverige, Danmark och Tyskland samt produktion i 13 länder. Det finns en rad olika variabler i en kooperativ förening som påverkar om medlemmarna känner sig nöjda och har förtroende till föreningen.

Microwave is a time- efficient device for heating and reheating of foods. Despite the fact that its effects on foods have been evaluated during a long period of time, without any more negative effects shown compared to conventional cooking, one third of the Swedish population believes (in 2010) it accounts for a higher loss of nutrition. This literature review aim to compile studies regarding how food is affected by cooking in microwave, with respect to cooking losses, nutrition, secondary metabolites as well as sensory and textural aspects and compare it with conventional cooking. The compilation shows that different combination of effect (W), time and amount of water during microwave cooking have different effects on foods. The contents of proteins, vitamin B and carbohydrates are generally higher after microwave cooking, while anti-nutritional substances are affected much less during conventional cooking. This also depends on if it is of animal or non-animal origin. However, for the majority of nutrition values the differences are quite small.

Food-poisoning is a major health problem and an estimated half a million Swedes are food-poisoned annually, with acute gastroenteritis as a consequence. One of the major causes of contaminated foods is related to food- and waterborne viruses. To be able to trace back the source of contaminant, the method of detecting viruses must be specific and sensitive. No standardized method for detecting foods for sapovirus exists today. The aim of the work described in this bachelor thesis is to implement and opti-mize a real-time RT-PCR method for the detection of all genogroups of human sapovirus in foods.

Ledaren har en central roll i alla företag och hela verksamheten påverkas av de val som ledaren gör. Det är också ledaren som har makten att bestämma hur verksamhetsstyrningen ska utformas, även om det finns många andra faktorer som kan påverka styrningen av företaget.Vi vill med denna uppsats undersöka olika ledare i olika företag för att se hur de påverkar verksamhetsstyrningen. Vilka likheter och skillnader det finns mellan dem och vilka andra faktorer som kan ha inverkan på styrningen.Vi har genom en kvalitativ ansats undersökt ämnet med hjälp av personliga intervjuer och annan datainsamling. Vi har fokuserat på fyra olika företag och deras verkställande direktörer, nämligen Fastighetsmäklarna Pontus Löfgren AB, Arla Foods AB, Plain Capital och Gardefalk & Co fastighetsmäklare.Vi kan utifrån vår undersökning konstatera att de fyra ledarna alla har stor påverkan och inflytande vad gäller verksamhetsstyrningen och dess utformning. De besitter alla ledaregenskaper som präglar deras verksamhet och vi kan se både likheter och skillnader i deras ledarskap och verksamhetsstyrning.

Vårt syfte med denna uppsats är att ge en ökad förståelse för hur hälsobudskapet kankommuniceras på förpackningar och i marknadsföring för att underlätta att budskapet når ut till konsumenterna. Vi har använt oss av en deduktiv ansats för att ta fram antagande om hur functional foodsföretag effektivt ska kommunicera sitt hälsobudskap. Dessa antaganden har vi sedantestat med kvalitativa empiriska undersökningar. Våra intervjuer presenteras i ett empirikapitel som sedan analyseras. I teoriavsnittet har vi använt oss av flera modeller och teorier varav två varit av stor vikt.

The large-scale soy cultivation has negative consequences for the habitat of local populations because of the intensive use of pesticides and the destruction of rain forests and eco-systems. GM soya, varieties are often used. The majority of Swedish people, however, do not want GM products in their food. It will be hard in future to ensure GM free food, particularly foods that come from countries where GM crops are grown on a large scale. It is very difficult to avoid cross- contamination when both GM and non-GM crops are grown in the same area.

In many developing countries, among them Vietnam, contamination of agricultural land is a major issue that has public health implications. A fast growing population, rapid urbanization and industrialization have led to air and water emissions of potentially toxic elements (PTEs), such as cadmium (Cd). Earlier studies have shown that individuals with low iron (Fe) and zinc (Zn) status absorb larger quantities of Cd than those of adequate nutritional status. The purpose of this study was to investigate and compare the Fe and Zn intake from the foods consumed by women (15-45 years) in selected households in two agricultural villag-es in the Red River delta in Vietnam. In one of the villages the residents were involved in metal (mainly Fe) recycling activity, whereas in the other village the residents had agricul-tural production as main source of income. Interviews, followed by food intake calcula-tions, were performed.

Diet and lifestyle are closely interrelated and believed to have a significant influence on four major public diseases - cardiovascular disease, cancer, hypertension and obesity, but also affects functional deficiencies like gluten- and lactose intolerance. Health added-value foods are thought to reduce health-related risks or delay the onset of these major diseases. Therefore, interest among scientists, researchers and the public in general has been growing remarkably over the last decade regarding these special foods. The Swedish market seems to be a good target for health added-values food. However, as there are many risks and cost factors involved for companies to enter the market or invest in R&D, it is important to take a step back and analyze the current market situation.

This master thesis aims to investigate and quantify the potential associated with increasing the usage of edible by-products as food for human consumption on the Swedish market. The main emphasis is on the Swedish production of offal and the obstacles that currently inhibit greater usage of these products as foods.The results indicate that the Swedish market for offal is limited. Only a small amount of the edible by-products that are produced in Sweden every year are consumed as foods and a considerable amount seem to be downgraded into animal feed or thrown away. The utilization of these products is restricted by economical, technical, legal, and cultural factors that all need to be taken into consideration. On the whole, large-scale slaughter plants seem to be more inclined to utilize these products effectively, as the profit from doing so increases proportionately to the produced volumes.

Obesity and overweight are today classified as one of the largest epidemics in the Western world and is threaten a large part of the population. As a reaction to this a major health trend has emerged in recent decades. Every day consumers are exposed to information from the media about what is healthy or unhealthy to eat and the recommendations change frequently.There is great interest in healthy food on the Swedish food market, but still healthy foods only represents a small proportion of the total food sales. The essay examines the gap between the current and potential demand for healthy food and if it can be explained by any of the following factors: lack of information, price, taste or cognitive behavioral.To study these questions a quantitative method have been used and 213 questionnaires were collected. The intention is to draw general conclusions about the entire population.