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.

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.

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.

Most people have been forced to throw away a pot-plant after its death. There are many reasons to the death of a plant, but mainly it?s because its owner forgets it, and therefore fails to water it. The purpose of this project is therefore to develop a product which can prevent this from happening, while the product has to have a low manufacturing cost to be able to compete whit other, similar, products on the market. During the project, a benchmarking has been done to give a clear picture of what the product has to compete with. The directives there are for CE-marking, and which of these who concerns the product has also been looked up.

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.

 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.

This study has been carried out at Södra´s 31 local forestry districts and within six plant terminals. The production and sale of seedlings at Södra is managed in collaboration with ?Södra Odlarna?. Approximately 35 million plants are cultivated each year, providing Södra´s members with a wide choice of high quality plants. The seedlings are nurtured at nurseries before transferred to plant terminals where they are stored and watered.

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.

This study was carried out at the Swedish University of Agricultural Sciences, Dept. of Agricultural Research for Northern Sweden. The aim of the study was to determine how plant species richness and diversity influence the nitrogen pools and nitrogen fluxes in the soil. Plant and soil samples from a biodiversity experiment in grasslands were used. Thirty plots with 12 grassland plant species (legumes, grasses, and non-legume herbs), combined from 1-12 species were investigated.

The common warthog (Phachocoerus africanus) is a relatively long-legged pig with noticeable curved tusks, a short neck and three pairs of facial warts. It has four recognized subspecies. The common warthog is a non-migratory ungulate living on the African savannah. It is a hindgut fermenter and predominantly dependent on high-quality foods. It prefers open areas for grazing but use bushes for cover.

Heat is distributed to the district heating customers through pipes with water as a heat carrier. The district heating system is complex. To decide what is leakages from the district heating net versus what is the water consumption of the plant, is difficult. Therefore, the purpose of this master thesis is to establish a model where the district heating net?s leakages but also the water consumption of the plant can be followed daily. The project is performed at Vattenfall´s district heating power plant in Uppsala. Information is gathered through discussions, drawings of the plant and guided tours of the plant.

Vid millennieskiftet stod det klart att två av Europas största mejeriföretag skulle fusioneras ihop till ett företaget. Svenska koncernen Arla och den danska MD Foods gick ihop i en så kallad merger of equals vilket innebär att fusionen äger rum mellan likvärdiga parter.Efter fusionen går det att ifrågasätta om fusionen verkligen blev jämn. Eftersom både styrelseordförande och VD:n är danskar samt att koncernledningen till stor del är danskt. Huvudkontoret placerades även i den danska staden Århus. Det är därför osäkert om begreppet merger of equals var ett knep för att få företagets ägare och medlemmar att gå med på att fusioneras.