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.

Att arbeta i projekt är historiskt ingen ny företeelse då idén om att strukturera upp arbetet i projektform är något vi burit med ossunder årtusenden. Trots att det med tiden vuxit fram nya bra idéer kring hur arbetet i projekt skall styras är det många av dagens företag som misslyckas med att uppnå de uppsatta målen. Hur kommer detta sig? Idag är många teoretiker inom projektområdet överens om att svaret många gånger ligger i projektets startfas. Förmågan att starta projekt anses vara alltför bristfällig i många företag.

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.

The purpose of this thesis was to examine if there where fallacies in the design solutions for the business system IFS Applications from a user perspective, and if so, correct these from a cognitive science approach.Data collection consisted of three main portions. These where; workshop, individual interviews and observations. The collected data was analyzed and resulted in identification of two main areas in the application that where found lacking.The result of the study showed that the usability for processing large amounts of data and the lack of customization where the main flaws in the application. Two low fidelity prototypes where created with the purpose of rectifying the underlying flawed design solutions that where identified from the collected data..

Storm water management has become a more important matter as urban areas are expanding and natural areas are being exploited. As nature landscapes are being converted into hard surface areas storm water flow is affected both in terms of velocity and size. A flow increase can easily result in a flooding if the dimensions of the pipeline system are inadequate. Considering predicted upcoming climate changes, flooding?s may become more common in urban areas in the future.

Rapporten inleds med en beskrivning av WM-datas Network Management struktur och Reporting Management behov. Därefter följer en beskrivning av de två analys tekniker Datamining och On Line Analytical Processing (OLAP) vilka är de mest använda databasbaserade tekniker. Verktyget Tivoli Decision Support (TDS) är ett stödssystem som ska underlätta för beslutsfattare inom organisationen. TDS baseras på OLAP ? tekniken och rapporten visar avslutningsvis de möjligheter som verktyget ger avseende WM-datas Reporting Management..

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.

The purpose of this study is to achieve an understanding of how a CE- marking process is conducted and to identify the relevant factors that must be considered in such a process. We have conducted our study at Lo?vhults Svets & Smide AB (Lo?vhults) in Skruv, Sma?land Sweden, which are manufacturing brackets for small covering constructions.To understand how a CE-marking process is conducted several documents and provisions have been reviewed to achieve a basic understanding and insight of the subject. It thus led to that guideline ETAG 015 were studied and the factors to be considered in the CE-marking of brackets were identified. Together with Jan-A?ke Johansson at Lo?vhults we agreed on four different brackets to investigate for a potential CE-marking.

The Swedish State Road Administration has since 1992 procured operations and maintenance of state roads on the open market. The procurement has been termed ?Grundpaket Drift?, GPD, and comprises mostly operational measures for road networks.The clients of GPD, SRA regions, have gradually changed the original documentation in order to adapt it to local conditions. This process has gradually led to that some parts of the documentation are creating problems for contractors interested in procuring jobs.This thesis tries to analyze GPD and clarify the differences that may be essential to the procurement process and to facilitate future joint working projects and processing descriptions..

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.

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.

Examensarbetet som är utfört för SAS Flight Academy innebär att modernisera hanteringen av flygradiostationer för en flygsimulator från 1968. Detta görs med hjälp en PC som kopplas till det nuvarande datorsystemet med ett parallellkort. I PC:n finns en Microsoft Access databas där all data lagras om världens alla flygradiostationer. Informationen om flygradiostationerna finns lagrade på en CD-ROM som uppdateras ett antal gånger per år. Klienten till databasen är programmerad i Visual C++ och använder Microsofts programbibliotek MFC för hantering av databasen. Klienten har två uppgifter dels sköta hanteringen och dels uppdateringar av databasen.

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.