Vi kom fram till att de svenska konsumenterna är mycket intresserade av Functional foods och har en positiv inställning till produktgruppen men att bakgrunden till deras intresse skiljer sig åt. De livstilsorienterade konsumentgrupperna är primärt intresserade av produkternas emotionella egenskaper som smak, evig ungdom, bättre image, smalare midja och är mindre intresserade av produkternas kemiska sammansättning. Det produktorienterade konsumentgrupperna är däremot mer intresserade av varför produkterna är nyttiga och ser inte Functional foods som ett redskap för att förbättra sin personliga image utan man är angelägen om kroppens fysiologiska välbefinnande. Det finns således avgränsade segment på den svenska marknaden som både är intresserade av Functional foods men av olika anledningar. Sammantaget skapar detta en möjlighet för producenterna att differentiera sina positionerin mot olika kundgrupper.

The purpose of this thesis is to give an understanding of how grocery stores relate to local foods. Through a case study representatives for two groceries in Norrbotten have been interviewed regarding why they supply local foods, how they try to influence customers to buy this, and how they decide upon the assortment of local foods. The result shows that groceries supply local foods in order to supply a wide range of products and to mediate social responsibility, in order to create customer loyalty. Concerning how the groceries try to influence customers to buy local foods the result cannot give any clear-cut view. Instead it shows that a grocery that actively works to influence customers to buy local foods markets them in specific ways, while the opposite applies to a grocery that does not actively work for this.

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.

Aim: My aim with this study is to investigate whether the co-workers in the company Arla Foods is satisfied with the communication between the company and the employees. If there are any changes to be made or if it works well as it is now.Method: I have sent out invistigationforms to 85 co-workers within Arla Foods. This forms included questions about Arla Foods internal communication and how the co-workers apprehend this. I have also made 7 interviews over the phone with co-workers on the dairys around Sweden. Including in these 7 interviews have I also talked and posed questions to representatives for the trades-union within Arla Foods.

Fusionen mellan Arla och MD Foods är "Fusionen som ingen har prövat förut" har Jens Bigum verkställande direktör i Arla Foods som överskrift på sin VD-berättelse i årsredovisningen år 2000. I samband med fusionen bildades världens största mejerikooperativa företag. Det har tidigare inte gjorts någon djupare analys av fusionen mellan Arla och MD Foods. Transnationella fusioner mellan två företag hyllas ofta som en lösning. Fördelar i samband med en fusion kan vara: mer resurser och säkrad framtid för mjölkproducenterna. Det är dock inte alltid fusionerna lever upp till förväntningarna.

The purpose of this thesis was to describe what factors influence consumers? choice when buying probiotic products. Functional foods have been predicted a bright future on the food market but so far the concept have not been embraced by the consumers. The reasons for this are many and not clearly understood. Positive health effects are what set a functional food product apart from traditional food stuffs of the same type.

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.

Problem: What attitudes do young adults have towards Functional food?Is there any relation between these attitudes and young adults behaviour towards Functional Food?Purpose: The purpose of our thesis is to understand young adults attitudes towards Functional Food and also examine the relation between these attitudes and their behaviour towards Functional Food. Method: The authors of this thesis have used a qualitative method for data collection, focus group interviews.  There were two focus groups interviews performed on high-school students at Alléskolan in Hallsberg. The interview questions and the analysis of the primary data have been based on the frame of reference. Conclusion: Our investigation shows similar results as previous studies about consumers attitudes towards Functional Food. Our respondents had mixed attitudes towards Functional Food.

There are several different methods of assessment of functional communication in individuals with aphasia. However, these are not very established in Sweden. A number of assessment methods are not translated and adapted to Swedish. The views about what functional communication means are scattered. The purpose of this study was to, with the help of a questionnaire survey, identify how Swedish speech and language therapists assess functional communication, to what extent and what they want that an assessment method should contain to be clinically useful.The study involved 54 clinically active speech and language therapists in the area of aphasia.

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.

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.

With my bachelorwork I aimed to design a new mobile ?livingspace? which should become as small, functional andeasy to assemble as possible.The ?living space?is made for people who are interested inhaving a biking vacation and getting more close to naturebut at the same time wish to have a comfortable and easyway of traveling and living. The ?living space? is a multipurposevehicle which you transport with a bicycle. Thevehicle contains a kitchen with workspace, a refridgerator,space for luggage and a comfortable sleeping space.In my workingprocess I made research, sketches and modelsto find a functional solution..

 This paper is about the conflict between the Middle East and the Western world after the Danish newspapers? cartoon publications of the prophet Muhammed in October 2005. The conflict resulted in massive reactions in the Middle East and the Danish-Swedish dairy company Arla Foods, was boycotted during six months in 2006. The aim of this study is to describe how the biggest Swedish daily newspaper,Dagens Nyheter and three Saudiarabic newspapers Al-Hayat, Al-Watan and Shark Al-Awsat described "the Other" during the crisis in the year of 2006. Another aim is to describe how Arla Foods managed the consumer boycott.

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.