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Dissertations / Theses on the topic 'Artisanal food'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Caricofe, Erin E. "Handcrafting The Change They Want To Eat In The World? An Inquiry Into The Who, What, and Why of Artisanal Food Production in Central Ohio." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316399043.

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2

Naderbagi, Aila. "Cultivating Seeds to Bread: An Historical and Ethnographic Study of the Alternative Grain Chain in Australia." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/28952.

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It has long been recognised that the industrialisation of agriculture and food processing from the nineteenth century radically changed societies. Today, the negative impacts of the global industrial food system – defined as resource intensive farming and standardised food processing aimed at productivity maximisation – have given rise to what is broadly called the alternative food movement. This is made up of diverse production practices, food organisations, and networks. It also includes groups of farmers, millers and bakers in Australia supplying the artisanal food and beverage market. This

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3

Diniz, Mayra Fernanda Silveira. "Queijo Canastra: um estudo envolvendo aspectos culturais e parâmetros de inocuidade do alimento." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-12112013-110901/.

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O queijo Minas artesanal, produzido a partir de leite cru, oferece riscos à saúde do consumidor quando não são adotados procedimentos que garantem a segurança do alimento na sua cadeia de produção. O objetivo do presente trabalho foi avaliar aspectos culturais e higiênico-sanitários envolvidos na produção do queijo Minas artesanal produzido na região da Serra da Canastra, a fim de verificar a compatibilidade entre conceitos técnico-científicos e valores culturais na fabricação desse alimento. A avaliação do cumprimento das Boas Práticas de Fabricação foi realizada em dezoito estabelecimentos p

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4

Gonçalves, Urias Couto. "Construindo uma tradição: a circulação do queijo “minas” artesanal na cidade de Silveirânia, na Zona da Mata mineira." Universidade Federal de Juiz de Fora (UFJF), 2018. https://repositorio.ufjf.br/jspui/handle/ufjf/6777.

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Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-05-17T13:57:31Z No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-05-22T13:51:31Z (GMT) No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5)<br>Made available in DSpace on 2018-05-22T13:51:31Z (GMT). No. of bitstreams: 1 uriascoutogoncalves.pdf: 3466980 bytes, checksum: 84f05db645ea92ee93989cf07d26b61f (MD5) Previous issue da

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Lima, Evelyn Gonçalves. "Padrões na produtividade e na composição do pescado na pesca artesanal costeira e fluvial brasileira." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/131924.

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Os recursos pesqueiros estão sendo sobre-explotados mundialmente. A pesca pode conduzir ao efeito de cascata trófica e essa exploração pode ser insustentável. Por isso políticas de manejo são urgentes, mas faltam dados para subsidiar tais políticas e nesse sentido, estudos com pescadores artesanais através de entrevistas têm colaborado com o conhecimento sobre a dinâmica pesqueira. A pesca artesanal brasileira é a principal atividade econômica ou de subsistência e o pescado é a maior fonte de proteínas para populações caboclas ribeirinhas amazônicas e populações de caiçaras que vivem na área l

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6

CINTR?O, Ros?ngela Pezza. "Seguran?a, qualidade e riscos: a regula??o sanit?ria e os processos de (i)legaliza??o dos queijos artesanais de leite cru em Minas Gerais." Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/1809.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-06-21T17:56:23Z No. of bitstreams: 1 2016 - Ros?ngela Pezza Cintr?o.pdf: 3487632 bytes, checksum: b58a311d44d01ef224bccf9be913f986 (MD5)<br>Made available in DSpace on 2017-06-21T17:56:23Z (GMT). No. of bitstreams: 1 2016 - Ros?ngela Pezza Cintr?o.pdf: 3487632 bytes, checksum: b58a311d44d01ef224bccf9be913f986 (MD5) Previous issue date: 2016-09-06<br>CNPq<br>The dissertation focuses on conflicts and disputes about the sanitary (il)legalization of artisanal raw milk cheese in the state of Minas Gerais, which have become stronger sinc

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7

Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens eg

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8

Swanepoel, Fredricka. "Consumers' perception of artisan bottled preserved food products." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53561.

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This study aims to provide empirical evidence that may be used by entrepreneurs who wish to introduce artisan bottled preserved food products in a competitive market place in an effort to create a more sustainable business venture. In essence, entrepreneurs would have access to valuable information regarding the demographic characteristics of consumers who would purchase artisan bottled preserved food products. Since the study also investigated the combinations of product characteristics consumers seek in these kinds of products, as well as the social and environmental influences that affect t

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9

Williams, Joby. "'The ethic of regard' : artisan practice and the stuff of food." Thesis, University of Sheffield, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555239.

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This thesis develops an interpretation of 'the artisan' as practice, and through practice, taking as its particular case artisan cheese. It pays specific attention to food's materiality. Recognising the vitality of foodstuff, it destabilises conventional notions of the artisan as an exclusively human endeavour, in favour of an alternative construction of the artisan as that which comes together through multiple and heterogeneous human and non-human practices. Research is based on a multi-locale ethnography and extended periods of participant observation across a number of field sites, relating

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10

Girard, Chloé. "Producing and consuming artisan food: a way of preserving our biological heritage? : A phenomenographic study on how biological heritage is understood, described and communicated in the context of artisan food production and consumption." Thesis, Södertörns högskola, Institutionen för naturvetenskap, miljö och teknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-33361.

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In Sweden, the environmental quality goal 13 for A Varied Agricultural Landscape, that combines environment, food production and rurality and aims at keeping the agricultural landscape open, was considered as not achieved in 2016. One of the reasons for this non-achievementis the agricultural intensification and specialisation and in turn the decrease in number of pastures during the 20th century, threating thus habitats, diversity and values resulting from a continuous, traditional use of the land commonly called ‘biological heritage’. This study focuses on the traditional and sustainable ani

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11

DiStefano, Rachel Anne. "Makers and mongers: Exploring social networks of Vermont artisan cheese." ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/497.

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Vermont is widely-regarded as a hub for artisan cheese production, with more cheesemakers per capita than any other US state. Despite significant local and statewide support, out-of-state markets are essential to the long-term success of these small-scale producers. In spatially extended supply chains, retailers occupy a pivotal position. This thesis aims to examine the intermediary role of retailers in building social networks between producers and consumers. Consumers appreciate Vermont artisan cheese, in part, because it is embedded in a complex network of social values and relations relate

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12

Limoges, Marie. "An Environmental Approach To Food Safety Assessment Using Artisan Cheese And Fresh Produce As Model Systems." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1013.

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This dissertation examined recently issued regulatory standards using cheese and produce as model systems. FDA's 2015 Domestic and Imported Cheese and Cheese Products Compliance Program Guidelines (CPG) E. coli standards on cheese safety, and the extent to which these standards affect domestic and imported cheese commerce, was assessed. Results from FDA's Domestic and Imported Cheese Compliance Program for samples collected between January 1, 2004 and December 31, 2006 were analyzed. Of 3,007 cheese samples tested for non-toxigenic E. coli, 76% (2,300) of samples exceeded 10/g, FDA's target fo

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13

Bullón, Black Solange Stephanie, and Rafaela Silva-Peschiera. "Microbiological quality and prevalence of pathogens that cause foodborne diseases (ATS) in pasteurized and unpasteurized artisanal fresh cheese: Systematic Review." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656053.

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Revisión sistemática sobre la calidad microbiológica y prevalencia de patógenos causantes de enfermedades transmitidas por alimentos (ETA) en queso fresco artesanal pasteurizado y sin pasteurizar. Objetivo: El objetivo principal de esta revisión sistemática fue determinar si hay diferencias en la calidad microbiológica y prevalencia de patógenos causantes de ETA en quesos frescos artesanales pasteurizados y sin pasteurizar. Criterios de elegibilidad: Artículos de investigación primaria, publicado dentro de 2000-2020, en los idiomas inglés, español o portugués y cuyos términos claves fueron que

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14

Dell, Larissa. "Development of a holistic early warning system (EWS) for German food production SMEs." Thesis, University of Gloucestershire, 2017. http://eprints.glos.ac.uk/5642/.

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This research project, which is limited to German SMEs, deals with the development of a holistic early warning system (EWS) integrating both a quality management system (QMS) and controlling (CO). Most of the concepts designed to identify company risks/crises are focused either on quantitative (operative) or qualitative (strategic) factors. Several authors point out the need for a more holistic approach including both quantitative and qualitative factors. This research, therefore, sought to explore controlling and quality management tools for EWSs in the food production industry, which are app

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15

Lima, Daniela Rodrigues Alves de [UNESP]. "O movimento Slow Food e seus impactos para a produção do queijo artesanal na região do Alto Paranaíba - Minas Gerais." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/138076.

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Andrade, Zeña Carmen Rosa, Arotinco Deyvi Alexis Camasca, Tipiana Jahayra del Carmen Castillo, and Pardo Vilma Cecilia Chempen. "Pizzas Métricas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/653343.

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Este proyecto empresarial explora la idea de negocio para la introducción de un restaurante de comida rápida saludable llamado “Pizzas Métricas” en el área de Lima metropolitana. Su actividad principal será la producción, elaboración y comercialización de pizzas artesanales con sabores variados vendidas al peso. Este formato surge de un proyecto en conjunto de los alumnos de la carrera de negocios de la Universidad Peruana de Ciencias Aplicadas (UPC). A partir de las investigaciones se determinó que existe un nicho de mercado de pizzas artesanales no satisfecho por la oferta de restaurante

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17

Louis-Jean, Laurent. "Étude de la pêche artisanale côtière aux filets de fond aux Antilles françaises afin de réduire les captures accidentelles de tortues marines et obtenir une activité plus durable." Thesis, Paris, EPHE, 2015. http://www.theses.fr/2015EPHE3028/document.

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Le plan de restauration des tortues marines aux Antilles françaises a été validé par le Conseil National pour la Conservation de la Nature en 2006. Les captures accidentelles dans les filets de fond, i.e. les trémail, folle et filet droit, sur le plateau continental constituent la principale menace. Des filets faisant varier la hauteur, le maillage et l’inclinaison ont été comparés à des filets professionnels au cours de 226 pêches expérimentales. Le trémail est peu sélectif. Des filets à profil bas permettent d’obtenir des rendements comparables et réduiraient les captures de tortues. Les cap

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18

Frontino, Gina Christine. "Comparison of Methods for Detection of Listeria on Wooden Shelves used for Cheese Aging: Challenges Associated with Sampling Porous Surfaces." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1008.

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This thesis examined the efficacy of various sampling and detection methods used for environmental monitoring of Listeria species on wooden surfaces used for cheese aging. Government agencies including the Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) recommend enrichment methods coupled with use of environmental sponges and swabs. Our study compared efficacy of sponge swabs manufactured by 3M™ and World Bioproducts. There is a lack of research validating the best performing swab type and enrichment method combination that is sensitive when used on rough

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19

Falcón, Morales Judith Nataly, Hidalgo Melissa Daniella Flores, Aranda Daniela Michell Garcia, Porlles Maria Fernanda Ortega, and Albán Federico Zavala. "Natuzza: Box de preparación de pizza artesanal." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654745.

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Nuestro trabajo nace de la dedicación de todos por brindar un producto innovador al mercado con un valor agregado que el público valore y compre. Natuzza, es un box de pizza que busca brindar la experiencia de comer una pizza de un modo diferente, te permite experimentar sabores refinados y que aporten de manera nutritiva al cuerpo dándole energía sin quitarle el rico gusto a pizza al que estamos acostumbrados. El producto se subdivide en dos diferentes tipos de boxes: All meats y Hawai. Cada box incluye dos masas de pizzas naturales hechas a base de harina de quinua, lo que la hace más saluda

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20

Rodriguez, Mares Mariacecilia. "Centro de Pesca Artesanal Ilo-Moquegua." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/655275.

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El proyecto consta de un Centro de Pesca Artesanal en la ciudad de Ilo que tiene como objetivo integrar a la población con una actividad primaria importante en su economía local, enfatizando la arquitectura biofílica es decir integrando la naturaleza propia del lugar en el proyecto. La ciudad de Ilo, ubicada en el departamento de Moquegua se eligió ya que es el lugar donde nací y crecí. En esta ciudad la actividad pesquera artesanal tiene una inadecuada infraestructura de desembarque. Ante este panorama, se presenta la oportunidad de implementar de nueva infraestructura y crear un punto de

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Daneri, Grellaud Valeria Elena. "Sostenibilidad social en la marca peruana Artemisa Grellaud." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655769.

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La industria de la moda es una de las más contaminantes del mundo, responsable de la contaminación ambiental, consumismo masivo y esclavitud moderna. Debido a esto, se desarrolló un nuevo concepto dentro de la moda, conocido como moda sostenible, la cual busca reducir el impacto que la industria está creando en el mundo y en la sociedad. Actualmente, son escasas las marcas peruanas de moda, que practican alguna de las ramas sostenibles, siendo estas: la ecológica, económica o social. En la presente investigación, se explorará específicamente la rama social, analizando cómo es que una marca per

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22

Faria, Letícia Scafutto de. "Prevalência e fatores de risco para Coxiella burnetii em queijos Minas artesanais da microrregião do Serro." Universidade Federal de Juiz de Fora (UFJF), 2017. https://repositorio.ufjf.br/jspui/handle/ufjf/6052.

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23

Falcón, Aguilar Luis Marcelo. "El proceso de desarrollo de productos turísticos artesanales y su beneficio para los pueblos de artesanos en el mundo." Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654058.

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La finalidad de este artículo de investigación es analizar las características de los procesos de desarrollo de productos turísticos artesanales y el beneficio que se genera para los pueblos de artesanos en el mundo. La metodología empleada fue la revisión bibliográfica mediante el análisis descriptivo y evaluativo de las fuentes consultadas. Esta desea desarrollar la importancia de la artesanía y su relación con el turismo, esta relación es una oportunidad para diversificar la oferta turística ya que la artesanía es un recurso incorporable a los productos turísticos. Se analizan los productos

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Gralton, A. "Endogenous Regional Development: Cottage Industries in Tasmanian Agriculture." Thesis, 2007. https://eprints.utas.edu.au/8039/1/01Front.pdf.

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This study explores a ‘culture industry’, that of the artisanal food industry in Tasmanian agriculture. Food production and consumption is a highly controversial, socio-political process, whereby diverse values and beliefs, levels of resources and interests struggle for survival. The resultant manifestation of this struggle – in the form of products, production methods and actions – stand testament to the diversity. This thesis demonstrates the politicised nature of food production by examining the paradox of enterprise expansion while retaining a number of identities/tags associated with smal

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Jenkins, Phillipa Catherine. "The politics of mine closure and sustainable development at the OK Tedi mine, Papua New Guinea." Phd thesis, 2015. http://hdl.handle.net/1885/110518.

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This thesis is about the Ok Tedi mine in Papua New Guinea. Throughout the literature on mining and communities, there is a split between the technical and the social. Technical mining – the engineering, environmental, planning and operations – do not ordinarily consider communities beyond the technical aspects of community relations – housing, employment, transport – rather approaching communities in a sanitised, corporate manner. There is plenty of discussion about environmental aspects of mine closure already, but it is important to have an extended discussion and create a space for debate a

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Tinetti, Guillermo Alejandro. "Market research for the introduction of a new bolivian snack into the portuguese market." Master's thesis, 2021. http://hdl.handle.net/10400.14/35499.

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The aim of this Dissertation is to assess the Portuguese market in order to deduct if the introduction of a new fast moving consumer good or FMCG in the food sector is attractive or not and to do this a market research will be done to determine if seems plausible to successfully introduce the product into the new market. Nowadays consumers are looking for attractive new innovative products to buy, there is a worldwide trend towards healthier food and more “artisan or specialty” and with this research we aim to analyze the opportunity in the Portuguese market for the introduction of a Bolivian

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