The purpose of this master thesis is to investigate the influencing factors on the businesspotential of products with health claims, using PrimaLiv as an example. And togive recommendations on how a dairy producer, which is present in the Swedishmarket, could improve the sales rates of products with health claims. We have chosento put a main focus on the consumer, as he or she determines the business potential.This is an unusual approach since most studies cover the producer?s perspective. Wethereby wish to contribute with new knowledge on the area in question.

Inledning: Många organisationer och projekt har under de senaste åren fokuserat på att främja en ökad konsumtion och kunskap om viltkött. Den enkla frågan ?hur smakar vilt?? blir i detta sammanhang mycket betydelsefull. Hur kan smaken vilt beskrivas med ord?Litteraturgenomgång: Idag står viltkött för 4 % av den totala köttkonsumtionen men runt 59 % vill äta mer viltkött.

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.

There are two objectives of this study.The first one was to study the new instrument Deltack fromPrufbau, and with the new knowledge, study the interaction between blanket and paper.Deltack is a new instrument to measure the ink splitting force. Blankets from an earlier study doneby GATF have been montered on 12 different Deltack print forms and those have together with Deltackbeen the base for this project.This study together with information from GATF?s study shows that some of the blankets have ahigher capability to adsorb ink. Those blankets generate a sharper shape on the force curve, they havea lower dot gain, but they print not as good solid..

The goal of this study is to gain knowledge and understanding of how a teacher can apply mathematics with assistance from practical mathematics. Students? point of view on mathematics within practical mathematic lessons will also be examined. Four teachers from preschool to third grade in primary school were interviewed. 30 students from grades one to three were also surveyed. The study shows that teachers see a major benefit when practical mathematics is used in the theoretical teachings of mathematics.

The aim of this Master?s thesis was to find out more about the delimiting quality- and shelf-life parameters over time for liquid oat-based products. According to that, to present applicable subjective and objective shelf-life test approaches at accelerated conditions. The study aimed to gain a deeper knowledge concerning the general and accepted way of performing accelerated storage tests. This study focused especially on products, which suffer from quality failure caused by oxidation, such as liquid oat-based products.

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.

The aim of this project was to develop a product which gives one or more objects of daily use an additional function. Thru the creativity of children the object shall transform into a new source for play for pre-school children.The purpose of this work was to research how fantasy and free play of children could be enhanced. I wanted to know how I can motivate children to use their fantasy transforming objects into new sources for play.This was achieved by means of developing a number of different prototypes which I tested in Kindergarden. My observations lead to the development of a cloth-wrap for the chair which provides the required source for ongoing role-play. The chair suddenly transforms into a new landscape and multi-purpose object where children?s fantasy is stimulated and creative play is supported..

Tidigare forskning visar att individer med en diagnos inomautismspektrumet (ASD) upplever en större sinneskänslighet vad gällerhörsel, syn och känsel men få studier har undersökt lukt känsligheten. Syftetmed föreliggande studie är att få en djupare förståelse för luktfunktioner hosvuxna med ASD.16 deltagare med ASD (14 kontroller) testades iluktkänslighet, fri- och stödd luktidentifiering. Samtliga deltagaresjälvskattade även den upplevda luktkänslighet samt genomgick ettscreeningtest för autism, The adult spectrum quotient, AQ. Lukt känslighet,fri och stödd luktidentifikation skiljde sig inte åt mellan de båda gruppernaSjälvskattning av luktfunktioner korrelerade signifikant positivt med AQpoäng vilket visar att personer med högre grad av ASD också upplevde sigsom mer luktkänsliga. Föreliggande resultat påvisade att personer medhögre AQ-poäng upplevde att de hade en känsligare luktfunktion.

Syfte: I denna studie har vi undersökt hur Tolv Stockholm använder sig av sinnesmarknadsföring för att skapa en upplevelse och om det har den önskade effekten på besökarna.Metod: Denna kvalitativa studie baseras på primär och sekundär data. Vi har intervjuat anställda som jobbar både på och för Tolv Stockholm för att få deras perspektiv. Sedan har vi utfört observationer för att avgöra om besökarnas upplevelser stämmer överens med Tolv Stockholms intentioner.Referensram: Tidigare forskning och teorier menar att sinnena spelar en stor på våra upplevelser. Dessa kan påverkas av de som producerar upplevelserna genom till exempel belysning, musik och doft.Resultat & Slutsats: Många av de sinnesintryck som Tolv Stockholm arbetar med får den önskade effekten hos deras besökare. Vi anser dock att de har gjort en lite miss vad gäller samspel av musik och belysning.

Packaging has had little impact in marketing literature. Research has focused on a single transaction approach. Lately researchers are looking at packages as a tool for brand building purposes. Thus, the focus is moving towards a multiple transaction approach, where packages can affect the consumer also after the purchase. For a range of goods extrinsic cues has been shown to have stronger effect on consumers' evaluation than intrinsic ones.

Most of my 16 students show a negative attitude towards mathematics and have difficulty understanding why they need mathematics to work as cooks. Their lack of knowledge has a negative effect on their work in the kitchen because they cannot master relatively simple mathematical solutions. The purpose of this study is to examine if an integrated working method of the subjects mathematics and cooking can change students? attitude towards mathematics and increase their understanding of the value of it in restaurant work. An integrated working method means to integrate the core subjects with programme specific subjects and that teaching is directed towards the main features of the vocational programme in order to create a holistic view.A theory of action research has been applied in this study, aiming to change something perceived as problematic through combining theory and practice in the cooking subject.

An open fitting is suitable for persons with sloping hearing loss and relatively good low fre-quency hearing. Sensory neural hearing losses often have this type of configuration. A large ventilation canal gives a greater feeling of comfort and less occlusion. The purpose of this study was to look at the hearing aid benefit of open fitted hearing aids. Self report question-naires were sent out to 102 patients who were given ReSound AIR during the year of 2006 in Uddevalla.

Title: Access to cultural education in a multi-ethnical context.The right to dance and play an instrument, to paint and work with film is taken for granted by many children in Malmoe today. The agenda explicitely phrases the intent of the publicly financed schools of art for children to reflect the multi-ethnic demographics of the city. Public community music schools of today, incorporate classes in all forms of art and are called "Culture schools". There is a long tradition of teaching and making music to lean on as a music teacher in Sweden. This paper tries to explore how these rights are expressed in the governing documents of the Culture school of Malmoe.