Nuts of all kinds are common ingredients in food. For nut allergy sufferers the frequent use of nuts cause problems and "hidden" nuts in food products may elicit allergic reaction when such foods are consumed. Methods for detecting and quantifying walnut (and other nuts) with high sensitivity and specificity are therefore very important.The objective of this project was to verify the specificity of a rabbit antiserum against walnut with immunodiffusion and to determine the size of the dominant walnut antigens with Western blotting. In addition, a commercial sandwich ELISA for walnut quantification was validated and compared with a qualitative real-time PCR.The rabbit antiserum proved to be less specific but after absorption with cross-reacting nuts and seeds it showed high specificity. The ELISA kit reacted, except for walnut, with pecan and slightly with other nuts and seeds tested.

Verksamhetsutövare inom livsmedelsbranschen har ett ansvarar för att den mat som producerats är säker. År 2009 gjordes ändringar i den svenska livsmedelslagen där bland annat kraven försvann på att verksamhetsutövare måste ha skriftliga rutiner och dokumentation (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). Oavsett om verksamhetsutövarna har skriftliga rutiner och dokumentation eller inte måste de kunna bevisa att de har tillräcklig kunskap för att arbeta med livsmedelshantering. Genom ett fungerande system för egenkontroll, alltså en egen kontroll av verksamheten, skapas säkra livsmedel och risken för matförgiftning minskar (Israelsson, 2006). Syftet med denna studie är att undersöka verksamhetsutövarna inom livsmedelsbranschens uppfattning om egenkontroll.

An increasing global population and a worldwide growing urbanization has raised the questionabout the future food security in cities all over the world. Peak-oil limits the access to cheap fossilfuels which threatens the global food-supply chain. This has resulted in a larger awareness anddiscussion related to urban agriculture. Growing crops and keeping animals within the city-borderscould be one way of creating a more robust and sustainable food supply for city dwellers. However,to enable an expansion of the urban agriculture many theorists argue that policies and institutionalstructures that supports and promotes city farming have to be developed.

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.

Urbanisation has increased the distance between the urban and the rural. Urban agriculture can be a solution to overcome that distance. The characteristic of urban agriculture is the intensive production in intra urban and peri-urban areas. Until 1950s food production in cities was an important part of the urban economy and the urban food supply. Since the 1950s the urban located production of food has almost ceased in Sweden, partly as a result of cheap food imports.

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.

To complete an overweight treatment program is associated with better weight loss. Previous studies have in principle focused on drop-out from the entire program, not individual parts of a program. Factors previously shown to influence the patients´ weight loss results are: frequency of individual meetings with a professional, the lack of social support from family or friends, the lack of motivation and in a few studies vacations. In several studies the drop-out patients have stated that their reasons for drop-out were dissatisfaction with the staff and the program design. Drop-out has also been shown to be connected with difficulties in adherence to the diet.

AbstractIt is important to choose which spare parts to keep in stock. With the right spareparts in stock the costs for inventory and production loss will decrease. Cavalieri et al. (2008) highlights that the balance between inventory cost and production loss is underestimated.  It affects the company and must be considered before decision on purchase.The problem with spare engines is that they are all more or less critical for the production. That can be a reason for why no previous research targeting engines and classification of with engine should be kept in stock has been found.

Due to better nutrition, veterinary and overall care, pet dogs? lifespan has increased. With more old dogs we see more health problems associated with age, among those cognitive decline, leading to deficits in learning and memory, disorientation, anxiety and other altered behaviors. Cognitive decline can have severe negative impacts on the life of both dog and owner, when the dog for example forgets being housetrained or starts being awake at night. Two pet food manufacturers have developed food with specific ingredients in order to improve cognitive functions or delay the onset of cognitive impairment. Hill?s Pet Nutrition has developed a dog food with supplements of a broad spectrum of antioxidants and mitochondrial nutrients, aiming to diminish oxidative damage in the brain, thereby maintaining brain function and improving learning ability.

This report is the result of a thesis work carried out on the Risifrutti production at the company Procordia Food AB. The thesis is at a master level and is the final work for the author to receive a Master of Science in Innovative production at Mälardalen University. The thesis comprises 30 credits and has lasted for 18 weeks. The thesis is mainly a research on whether it is possible to perform an Environmental Value Stream Map (E-VSM) in a food processing industry and an evaluation if the tools E-VSM and Green Performance Map (GPM) are useful in this type of industry. An extra part to this research is to use the results from the E-VSM and give Procordia Food AB information on improvement potentials in the Risifrutti production. The author has found it difficult to collect some of the quantitative data to the E-VSM, mainly regarding energy, but by using the Value Stream Mapping (VSM) tool and other Lean tools the author was able to identify and quantify several wastes in the Risifrutti production. Recommendations for improvements based on these wastes have been given to the company. In the research part of this report the utility of the Value Stream Map, Environmental Value Stream Map and Green Performance Map in a food processing industry have been analyzed. The author has found that the Value Stream Map has been a useful tool since waste and unevenness in the tact of the production has been identified. The Environmental Value Stream Map and the Green Performance Map are also great tools when a company wants to analyze their environmental impact and then invest in environmental improvements. However, no profound energy analyzes has been done in the Risifrutti production because of the lack of energy meters for steam, electricity and compressed air in the production lines..

Community Supported Agriculture (CSA) is an unconventional model of agriculture expected to contribute to a more sustainable food supply and a sustainable landscape; the development of rural areas; a stronger relationship between producer and consumer and a healthier diet. This study, with a focus on food production and the link between the producer and consumer, describes the origin and current development of CSA in Sweden, including the prerequisites for CSA in a Swedish context. Organizations and entrepreneurs working with CSA and related projects are identified and interviewed. The notion of CSA in Sweden is still in its infancy, but a rapidly growing interest currently can be detected. The fact that the identified CSAs are found in different Swedish regions with variations in degree of urbanization and intensity of agriculture indicates that the prerequisites are there for the concept to grow, both in rural as well as urban areas.

To complete an overweight treatment program is associated with better weight loss. Previous studies have in principle focused on drop-out from the entire program, not individual parts of a program. Factors previously shown to influence the patients´ weight loss results are: frequency of individual meetings with a professional, the lack of social support from family or friends, the lack of motivation and in a few studies vacations. In several studies the drop-out patients have stated that their reasons for drop-out were dissatisfaction with the staff and the program design. Drop-out has also been shown to be connected with difficulties in adherence to the diet.

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 67000 tons of food is wasted by Swedish retail stores. The waste implies financial losses for the retailer and it has a huge impact on the global environment. Reducing in-store food waste is thus a win-win situation for both retailers and society. The most effective way to reduce waste is primarily by optimizing the logistics of supply, but customers expect a store with a wide range of products and stuffed shelves. Thus there will always be products about to expire.

The quality of meals is included in the constant improvement of each preschool. The study is carried out on behalf of the City of Malmö and Environmental Management and focuses on this quality work. By compiling a checklist of meal quality and by identifying what the meal quality means for persons working with the meal (managers, cooks, educators and parents), it is our wish that this will be a help in their quality work. To inspire the composition various organizations working methods and ways to manage, evaluate and make use of different models and tools to improve the dining quality, has been studied. In the literature, the work has received confirmation of theories that emerged during the analysis work of what a meal is and how quality can be measured. The results show that food quality is described as a complex concept consisting of different parts, where the food, atmosphere, service, together form the meal quality. The semi-structured interviews and the inquiry form, have given an indication of the preschool work with quality in the meal activities and it shows that on a wide range and large differences.