The purpose of this study is to look at the line extensions of the Swedish dairy company Skånemejerier. We have chosen to focus on how trends in ecological products and Functional Food influence the line extensions. The competition in the food sector have made it harder for companies to be seen in the market area and the companies have to make their brands more visible. That is one of the reasons why companies work with line extensions. The study is based on a qualitative approach because we wanted to come closer to our subject in order to establish a greater understanding for the case itself.

In todays society the demand on companies to deliver better project management is crucial for them to survive. The higher demands from clients make older project management weak and unreliable. In the constructions sector more and more companies are created and the competition is higher than ever. The clients are aware of the higher competition in the construction sector. This has resulted that construction companies must now make their project management more efficient to create better projects and better relationship with clients. The purpose of this thesis arose from this problem in the construction sector.

By exposing their products in blogs, companies have the opportunity to reach out to hundreds of thousands of consumers daily. Instead of using conventional Internet advertising such as banners and ads, some companies chose to make use of product placement in blogs. By choosing to expose their products in blogs, companies use a medium that blog readers are familiar with and can relate to, and can thereby solicit customers for their products and brands.We will examine whether product placements in fashion blogs are an effective way for businesses to market themselves and their products. We measure this efficiency, by keeping a record of the sales of ten product placed garment and accessories that we have selected from four of the largest blogs in Sweden. The stores we examine sales of product placed goods in are volume brand stores such as Zara and H&M etcetera.

As a newly graduated student in construction you rarely have as much knowledge as you wish you had. It is a complicated line of business that requires knowledge and understanding of both technical solutions and interaction between actors. It is impossible to be fully learned and with that much unknown it can be hard to know where to start. This report is one step in the right direction. It contains a planning that contains construction and installations for a one level house in Kiruna with its different choices motivated.

To increase the quality in their products ABB is working towards a cleared order concept. That means that all customer specified options are to be known before they start with order calculations and construction. As it is today they use paper checklists to achieve this. One order may have several reactors, and for a reactor there can be several different alternatives. For each alternative a new checklist must be filled out.As of today all reading of the customer specification and checklist fill in with is done by hand by different persons, and sometimes the same data is read more than one time.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Could patterns change the way we as consumers feel about a product as it ages and wears down? Why do some products increase their value as they are being worn downand others do not? Could the same affection that increases with your favourite jeans or an old, worn down, scratched and beautiful wooden furniture, be applied on otherproducts with different ability?s and history?The goal was to explore patterns and beautiful aging in products to increase the consumers desire to keep the well used product a little bit longer. Not to prolong the products ?lifetime? from brand new till it?s no longer inhabit their main function, but at that precise momentwhen you as a consumer decides to through it away in favour for a new, updated version. To buy ?new and fresh?.Patterns with different expressions, colouring and size, were explored that increase the value of a product which in this project contained handles and varies of surfaces on casseroles, frying pans, whisks, cutlery etc.

AbstractIn the fall of 2003 a project was started in the Swedish building sector that is called BASTA (the building sectors’ termination of especially harmful substances). The project is operated by the building companies NCC, Skanska, PEAB and JM, the Swedish Building Industry and the Swedish Environmental Institute IVL. The purpose of the project is to create a common environmental assessment system for the entire building industry and with the help of this system phase out the use of especially harmful properties from building products.In a large sense BASTA works like this; On the BASTA web site there is a database, to which a supplier can register the company and the company’s products. Only those products with a substance content that fulfil the demands of the BASTA system, is to be registered. As it is the supplier himself that carries out the registration of the company and the company’s products to the system, the BASTA-organisation annually controls that the companies that are registered in the database, fulfils BASTA’s demands.Since NCC is one of the companies that operates BASTA, BASTA is probably going to be the environmental assessment system that is recommended for the company in the future.

AbstractIn the fall of 2003 a project was started in the Swedish building sector that is called BASTA (the building sectors’ termination of especially harmful substances). The project is operated by the building companies NCC, Skanska, PEAB and JM, the Swedish Building Industry and the Swedish Environmental Institute IVL. The purpose of the project is to create a common environmental assessment system for the entire building industry and with the help of this system phase out the use of especially harmful properties from building products.In a large sense BASTA works like this; On the BASTA web site there is a database, to which a supplier can register the company and the company’s products. Only those products with a substance content that fulfil the demands of the BASTA system, is to be registered. As it is the supplier himself that carries out the registration of the company and the company’s products to the system, the BASTA-organisation annually controls that the companies that are registered in the database, fulfils BASTA’s demands.Since NCC is one of the companies that operates BASTA, BASTA is probably going to be the environmental assessment system that is recommended for the company in the future.

AbstractIn the fall of 2003 a project was started in the Swedish building sector that is called BASTA (the building sectors’ termination of especially harmful substances). The project is operated by the building companies NCC, Skanska, PEAB and JM, the Swedish Building Industry and the Swedish Environmental Institute IVL. The purpose of the project is to create a common environmental assessment system for the entire building industry and with the help of this system phase out the use of especially harmful properties from building products.In a large sense BASTA works like this; On the BASTA web site there is a database, to which a supplier can register the company and the company’s products. Only those products with a substance content that fulfil the demands of the BASTA system, is to be registered. As it is the supplier himself that carries out the registration of the company and the company’s products to the system, the BASTA-organisation annually controls that the companies that are registered in the database, fulfils BASTA’s demands.Since NCC is one of the companies that operates BASTA, BASTA is probably going to be the environmental assessment system that is recommended for the company in the future.

The focus of this thesis is primarily in electronic construction and describes the design process for a microcontroller circuit board from concept development to prototyping. The client develops test fixtures for automated testing of products within the electronics industry and needs a new controller circuit for the test fixtures that can handle controls and basic testing. An investigation into the needs of such a system is conducted and a prototype printed circuit board assembly is manufactured.The prototype is developed with focus on protection against electrostatic discharges and overvoltage. Among the functions that are included are voltage measurements, communication interfaces and control of input and output currents. Firmware for the prototype is developed and configured to communicate with a PC through USB interface for control and collecting of measurements..

The aim of this study was to investigate and describe conceptions that been used when people talks about grapples and to put together parameters that the customers sees as important when they chose a grapple from Hultdins. Every year Hultdins manufacturer and sells about 3500 grapples around the world. With so many users its difficult to oblige everyone. To get an apprehension of what kind of grapple the operators wanted a formula with 18 questions was made. For the interviews 20 forestmachineoperators were choicest who had experience from Hultdins grapples, a lot of them also had experience from other grappleproducers and constructions. The study showed that it is the durability the users give priority to.

The purpose of this study is to examine how well the teaching of physical education meets the needs of a future life in the building and construction industry. In order to answer the survey's purpose, we have carried interviews with teachers for the subject Physical education and health as well as with teachers for the Building- and construction program in order to through their experience gain understanding of common health problems in the profession, but also to gain a deeper understanding of the importance of the subject Physical education and health for this profession. We have reported and described previous research and then analyzed it during our processing of collected data material. The result of the interviews showed that the teachers as far as possible are trying to adjust the lessons to suit this practical program. They also indicate several aspects to consider in order to further customize the education for students in the Building- and construction program.

Through certain exceptions in the Swedish regulation on credit agreements for consumers, a new form of instrument for credits has arisen on the national market. The instrument, which is most commonly known as easy credits and was first seen on the Swedish market for consumer credits in 2006, has developed to become part of a vast problem with excessive debt incursion. In order to counteract this development and to harmonise the internal market within the EU, directive 2008/48 EC on credit agreements for consumers was introduced in 2008. In Sweden, the implementation of the directive has led to a proposition for a new regulation on credit agreements for consumers (SFS 2009/10:242 Ny konsumentkreditlag) coming into effect on the 1 January 2011. The proposition puts up stricter rules on creditors granting consumer credits in their course of business, and revokes the former exemption on information and practices preliminary to the conclusion of the credit agreement for minor credits.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.