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Dissertations / Theses on the topic 'Food drinks'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Barboza, Veliz Alejandro Ulises, Ato Darwin Domingo Horna, Sarmiento Guillermo Pando, and Rivera Pedro Andrés Rodriguez. "SAMI peruvian food & drinks." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652866.

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El presente trabajo tiene como objetivo la elaboración del Plan de Negocios para la empresa “SAMI Peruvian Food & Drinks”, la misma que se dedica a la elaboración y distribución de comidas bajo el sistema del delivery. El objetivo de la organización es satisfacer la demanda de aquellas personas que buscan obtener un servicio que cumpla con todos los protocolos de bioseguridad establecidos, dada la pandemia a raíz de la llegada del COVID-19. Dichas personas mantienen la necesidad de compartir momentos agradables junto a familia, amigos y demás; sin embargo, la actual regulación en el país impid

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2

Hartwell, Heather. "Patient experience, nutritional uptake and satisfaction with hospital food services." Thesis, Bournemouth University, 2004. http://eprints.bournemouth.ac.uk/405/.

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It has been recognised that hospital food service could be improved, with malnutrition a particular concern. The problem of patients obtaining adequate nutrition in hospital is complex with many constraints at ward level. The hypothesis of this study is that patients able to see and smell the food on offer and with potential for greater server empathy, will achieve better nutritional status and increased meal satisfaction. Data were collected from two wards, Women's Health and Orthopaedic, (n=62) over two, three-day consecutive periods. Firstly, for a pre-ordered, plated meal service and secon

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3

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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4

Blackwell, Louise Ruth. "The role of olfactory cues and their effects on food choice and acceptability." Thesis, Bournemouth University, 1997. http://eprints.bournemouth.ac.uk/407/.

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Food intake in humans is guided by a variety of factors, which include physiological, cultural, economic and environmental influences. The sensory attributes of food itself play a prominent role in dietary behaviour, and the roles of visual, auditory, gustatory and tactile stimuli have been extensively researched. Other than in the context of flavour, however, olfaction has received comparatively little attention in the field of food acceptability. The investigation was designed to test the hypothesis that olfactory cues, in isolation of other sensory cues, play a functional role in food choic

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5

Kearney, J. M. "Advertising for cariogenic food and drinks : a cross-over randomised controlled trial investigating the effect of cariogenic food and drink advertising on children's dietary intake." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3027509/.

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Aim: The aim of this study was to investigate whether 8-10 year olds make different food and drink choices after they have been exposed to advertisements for high sugar (cariogenic) food and drink items compared with non-food advertisements. The secondary aims of this study were, firstly, to investigate the relationship between the children's response to advertising content and their caries experience, weight status and socioeconomic status. Secondly, to investigate any relationship between the children's dental caries experience, weight status and socio-economic status. Methods: Cross-over Ra

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6

Oberoi, Usha. "Quality assessment of a service product." Thesis, Bournemouth University, 1989. http://eprints.bournemouth.ac.uk/369/.

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This study brings together two bodies of literature, one concerned with the character of services and the other concerned with the nature of quality, in order to explore the nature and possible forms of measurement of service quality. It uses the conference hotel service product as a vehicle for examining judgements about overall service quality. A systematic approach, through a multi-staged methodology, is evolved by first identifying what the product consists of; secondly by establishing what the evaluative attributes are; thirdly by assessing levels of perceived performance on the evaluativ

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7

Young, Helen M. "Factors affecting the quality and shelf-life of cooked chilled foods with special reference to full meal vending." Thesis, Bournemouth University, 1986. http://eprints.bournemouth.ac.uk/424/.

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A nation wide survey of the vending industry indicated that the shelf-life of chilled menu items served from vending machines rarely exceeded 24 hours. This necessitated food production and distribution to vending sites on a daily basis. The short life coupled with unpredictable consumer demand may result in high food wastage rates. Vacuum and modified atmosphere packaging (MAP) are known to improve stored raw food quality. In order to optimize the quality and shelf-life of vended foods, the effects of these techniques and length of storage time on menu items were studied. Chicken drumsticks a

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8

Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

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There have been a number of studies which have attempted to identify factors affecting successful technology transfer. However, empirical studies of technology transfer, at the level of the user, have been a much neglected area of research despite numerous promptings. Too much attention has been paid to single factor explanations of success, although it is widely accepted that success is a multi-faceted phenomenon. There is also an absence of a suitable definition of success which reflects its multi-dimensional character. This research, therefore, attempts to develop a suitable multi-faceted m

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9

Stanton, Catherine. "Proteolysis-induced changes in meat collagen during conditioning." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/298/.

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Changes in intramuscular connective tissue brought about by conditioning were investigated in bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble collagens in both connective tissue domains were damaged by proteolytic processing. Yields of soluble perimysial material from unconditioned muscles were significantly lower (p = 0.096) than from conditioned muscles. Solubilized perimysial collagen from unconditioned muscles was significantly lower (p = 0.015) than from conditioned muscles with 1±0.8 %

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10

Frempong, Augusta. "Developing authentic foodservices to support the development of tourist attractions in Ghana." Thesis, Bournemouth University, 2010. http://eprints.bournemouth.ac.uk/16415/.

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Foodservice outlets have the potential to enhance the experience of visitors to a wide range of visitor attractions. As such introducing authentic foodservice outlets could potentially play significant role in the development of cultural-heritage and natural attractions in Ghana. Consuming local traditional foods leave nostalgic, memorable feelings, which create 'golden locations' and in turn encourage repeat visits and increase visitor traffic at these locations. The foodservice sector has however, been supported in Ghana generally and has been largely ignored at visitor attractions. In situa

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11

Ismail, S. "Customer satisfaction of dining experience in Malaysian Malay restaurants." Thesis, Bournemouth University, 2012. http://eprints.bournemouth.ac.uk/20751/.

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The subject of this Ph.D. thesis is Customer Satisfaction in Malaysian Malay Restaurants Dining Experience. The research was conducted in three Malay family restaurants in Malaysia by using an inductive Case Study research approach. The aim of the research was to propose a conceptual framework for customer satisfaction dining experience. It focused on dining experience satisfaction consumption related to factors in, and the management of, customer satisfaction. The implications of the findings provide a theoretical and methodological contribution to the knowledge in both, Malaysia and the rest

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12

Marovatsanga, L. T. "A study of the stability of synthetic colorants used in soft drinks." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376660.

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13

Lee, Wai-kin Robin Dominic. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41712419.

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14

Creed, Philip G. "A study of the sensory characteristics of food produced by the sous vide system : the measure of pleasure." Thesis, Bournemouth University, 1998. http://eprints.bournemouth.ac.uk/12040/.

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Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both food safety and sensory characteristics. The sous vide process was developed to produce food on a large scale but with superior sensory qualities compared to the products of cook-chill and cook-freeze systems. This research aimed to determine whether the sous vide process could produce meals with superior sensory properties as claimed. A literature survey indicated that craft-based assessors (chefs) claimed improved qualities in sous vide

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李惟鍵 and Wai-kin Robin Dominic Lee. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41712419.

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16

Aubrey, J. "Employment change in West Yorkshire with special reference to food and soft drinks manufacture." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382026.

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Maye, Damian. "Making connections in the local food economy : a survey of specialist food and drinks supply chains in the Scottish-English borders." Thesis, Coventry University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422404.

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18

Mason, C. "Impact of the sensory and postprandial properties of energy drinks on cognition." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/14459/.

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The impact of energy drinks and their ingredients on cognitive functioning has been of considerable scientific interest in recent years; however studies investigating cognitive effects of energy drink consumption have centred on the postprandial impact, that is the influence of their ingredients once absorbed into the blood. It is possible however, that sensory perception of these drinks, or their ingredients can influence cognition. The four studies outlined in this thesis aim to examine the influences of sensory perception of energy drinks in human volunteers and compare these with the effec

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19

Vyas, Vijay. "Innovation and new product development by SMEs : an investigation of Scottish food and drinks industry." Thesis, Edinburgh Napier University, 2009. http://researchrepository.napier.ac.uk/Output/2960.

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This dissertation reports the results of case studies on innovation and new product development in eight Scottish food companies and a subsequent triangulation survey of 85 innovative Scottish companies. The case studies are carried out using qualitative research methods and a realistic inductive research strategy. It is found that the case study companies use an informal and cross-functional innovation process, which is independent of the age of enterprise. It is also discovered that these companies develop new products, often luxuriant variants of their existing products, which are mainly in

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20

Stayton, Ben. "Effect of Pre-Exercise Drinks on Anaerobic Endurance Performance." Ohio Dominican University Honors Theses / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=oduhonors1231698626.

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Shepherd, P. A. "The effects of a hospital ward eating environment on patients' mealtime experience." Thesis, Bournemouth University, 2011. http://eprints.bournemouth.ac.uk/19253/.

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The provision of adequate nutritional care to hospital patients continues to be an international problem, despite numerous initiatives and attempts by interested parties over several decades to make improvements. The focus of this research was to critically evaluate the effects a hospital ward eating environment can have on patients’ foodservice experience and to establish if providing an enhanced dining environment could improve outcomes. A case study approach was employed on two Orthopaedic wards in an Acute Care Hospital which considered the variables that concurred in the contextual enviro

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Cherbonnel, Angéline. "Study of the mechanism of action of metallic active oxygen barriers applied in polymers for food and drinks preservation." Thesis, Strasbourg, 2018. http://www.theses.fr/2018STRAF017.

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Les plastiques sont devenus les matériaux les plus utilisés pour la préservation de denrées alimentaires. Malgré leurs nombreux avantages (transparence, prix, modularité, propriété barrière aux gaz), leur imperméabilité à l’oxygène doit être sans cesse améliorée afin d’éviter aux denrées de subir diverses réactions d’oxydation et ainsi prolonger leurs durées de conservation. Pour cela, une solution envisageable consiste à combiner à des polymères, des catalyseurs métalliques pour piéger l’oxygène. Cette possibilité a été étudiée dans cette thèse. Après un premier chapitre introductif, le deuxi

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23

Simms, Christopher Don. "An analysis of the management of packaging within new product development : an investigation in the UK food and drinks sectors." Thesis, University of Portsmouth, 2012. https://researchportal.port.ac.uk/portal/en/theses/an-analysis-of-the-management-of-packaging-within-new-product-development(03da77f3-bb88-4ea9-bf67-1f72b0b9f8f9).html.

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Packaging plays a key role in product success within the highly competitive food and drinks sectors of the Fast Moving Consumer Goods (FMCG) industry. However, relatively little has been written about packaging in the marketing management literature. The majority of published research focuses on the marketing communications aspects of packaging. As a result, whilst there is substantial literature revealing the significance of packaging in purchasing decisions and perceptions of the product, its role in product development and the creation of new opportunities has been largely overlooked. Again

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Najar, Carol Argelia, Jessi Nataly Vila-Quispe, Laura Astete-Robilliard, and Antonio Bernabe-Ortiz. "Association between household socioeconomic level and consumption of fast food and soft drinks: A cross-sectional assessment of the Young Lives cohort in Peru." Asociacion Espanola de Dietistas-Nutricionistas, 2020. http://hdl.handle.net/10757/655884.

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Introduction: The consumption of fast food and soft drinks is a risk factor for developing overweight and obesity. This study aimed at assessing if there is association between household socioeconomic level and the consumption of fast food and soft drinks among children. Material and Methods: A cross-sectional assessment of the data from the third round (2009-2010) of the youngest cohort of the Young Lives study in Peru was conducted. Sampling was conducted in three stages: In the first one, the country was divided into equal geographical regions, excluding the 5% of the richest district; in t

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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, tw

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Nechyba, Ondřej. "Zavedení metody stanovení pyridoxinu kapalinovou chromatografií v potravinářských výrobcích a surovinách." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216458.

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This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This

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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.

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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-third

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McCord, Olivia Love. "Body Mass Index and Soft Drink Consumption Among Adolescents." Diss., CLICK HERE for online access, 2004. http://contentdm.lib.byu.edu/ETD/image/etd475.pdf.

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Arvidsson, Ida. "Tv-reklam för söta drycker : En studie av hur antalet reklaminslag förändrats under åren 1999-2014." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-15547.

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Inledning: Tv-reklam för söta drycker kan leda till ökad konsumtion av ohälsosamma och energirika drycker med högt sockerinnehåll. Under år 2014 inhandlades i genomsnitt 92 liter läskedryck i Sverige per konsument, vilket är en ökning med tio liter jämfört med år 2000. Vid regelbunden konsumtion av söta drycker ökar risken för att utveckla såväl övervikt och fetma som karies. Syfte: Syftet är att undersöka om antalet reklaminslag för söta drycker på tv har förändrats under åren 1999-2014 och om det finns några skillnader mellan olika tv-kanaler när det gäller antalet reklaminslag. Material och

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Сидорова, Л. П., та М. С. Височина. "Ідентифікація синтетичного харчового барвника Е 110 в безалкогольних напоях". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/66518.

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Робота присвячена вирішенню задачі ідентифікації та кількісного визначення синтетичного харчового барвника (СХБ) Е 110 «жовтий сонячний захід» в безалкогольних напоях спектрофотометричним методом. Цей барвник уже заборонений у деяких країнах, тому контроль вмісту його у напоях важливий, а розробка методів ідентифікації та визначення актуальна.

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Mendes, Joana Ribeiro Lopes Soares. "Perceção sobre o efeito da certificação ISO 9001 no desempenho das empresas portuguesas do sector alimentar, das bebidas e do tabaco." Master's thesis, Instituto Superior de Economia e Gestão, 2016. http://hdl.handle.net/10400.5/13189.

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Mestrado em Gestão e Estratégia Industrial<br>A Qualidade é cada vez mais importante nas indústrias e em geral em todas as economias contemporâneas. Com o crescente interesse nesta área, assiste-se a um aumento da investigação pela certificação na ISO 9001. Todavia, certos autores questionam os efeitos da sua implementação. Perante esta constatação, este trabalho estuda neste trabalho a perceção da ISO 9001 no desempenho das empresas certificadas da indústria Alimentar, da Bebidas e do Tabaco em Portugal. Investiga-se, em qual área da indústria houve mais perceção sobre o efeito da certificaçã

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Eugenes, Karolina. "“The Lost Caviare Days” – Gastronomy and Alcoholism in Fitzgerald's Tender is the Night." Thesis, Linnéuniversitetet, Institutionen för språk (SPR), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-85536.

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This thesis investigates the portrayal of gastronomy in F. Scott Fitzgerald's Tender is the Night. The discussion is based on the ideas “we are what we eat” and “we are where we eat” and the premise that Fitzgerald creates a significant association to gastronomy by way of the critical field of Food Studies, which divide the arguments into three different subcategories: Firstly, it presents the principals of Food Studies and stylistics, which focus on literary stylistic devices such as aesthetics and figurative language. Particularly, the analysis examinesthat a close reading of the novel is fu

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AZEREDO, Denise Rosane Perdomo. "Desenvolvimento e aplica??o do teste desafio em refrigerante de laranja adicionado de concentrado de cenoura e ma??" Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/1675.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-19T18:26:23Z No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5)<br>Made available in DSpace on 2017-05-19T18:26:23Z (GMT). No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5) Previous issue date: 2016-08-25<br>Nowadays consumer desired healthy foods that promote benefits and free from food additives. The chemical composition of soft drinks, artificial colors and preservative, may

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Hamalová, Sabina. "Fermentance vybraných cereálií pomocí bakterií Lactobacillus plantarum 299v." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216488.

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Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti

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Jegelevičienė, Edita. "Reklamos įtaka Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2012~D_20140704_175355-96591.

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Daugelio tyrimų išvados atskleidžia tai, kad vaikų elgesys, žinios, požiūris į maistą bei sveikatos būklė yra įtakoti maisto reklamos, kuri šiuo atžvilgiu skatina vaikų nepalankių sveikatai maisto produktų pasirinkimą. Darbo tikslas – įvertinti reklamos įtaką Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui. Tyrimo metodai ir apimtis. Tyrimas atliktas pirmąjį mokslo metų pusmetį (spalio, lapkričio, gruodžio mėnesiais). Apklausti Augusto pagrindinės mokyklos, Radvilų gimnazijos, Minties gimnazijos, Šeškinės vidurinės ir Antano Vienuolio pagrindinės mokyklos 5, 7, 9 kl

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Viegas, Claudia Assunção dos Santos. "Fusões e aquisições na indústria de alimentos e bebidas do Brasil: análise dos efeitos nos preços ao consumidor." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/12/12138/tde-29112006-172821/.

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Na década de 1990 o Brasil passou por um intenso processo de fusões e aquisições (F&A) que alteraram a configuração do parque industrial. A indústria de alimentos e bebidas teve destaque nesse processo. A proposta deste trabalho é avaliar se as F&A afetaram os preços ao consumidor na indústria de alimentos e bebidas do Brasil. Isso é feito no capítulo 3, utilizando-se dados do IPC-FIPE (Índice de Preços ao Consumidor da Fundação Instituto de Pesquisas Econômicas), da PIA-IBGE (Pesquisa Industrial Anual do Instituto Brasileiro de Geografia e Estatística) e do IPA-FGV (Índice de Preços no Atacad

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Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.

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Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two part

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Poon, Yuk-lam Francis, and 潘煜林. "A case study of tonic food drink marketing strategy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266782.

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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.

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Divert-Henin, Camille. "Caractérisation de l'attirance des enfants pour la saveur sucrée : rôles des expériences alimentaires et apport de l'imagerie cérébrale." Thesis, Dijon, 2015. http://www.theses.fr/2015DIJOS082/document.

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Il a été largement démontré que la saveur sucrée était la saveur la plus appréciée chez les nouveau-nés et que cette attirance demeurait élevée tout au long de l’enfance et de l’adolescence. Il semble primordial de mieux caractériser le comportement alimentaire des enfants pour cette saveur en s’intéressant au rôle joué par les expériences alimentaires et aux apprentissages qui en découlent dans la mise en place de l’attirance pour les aliments et boissons sucrés. Pour répondre à cette problématique nous avons allié une approche comportementale et une approche en imagerie cérébrale (IRMf) chez

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Martinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.

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Humphries, Louise Anne. "Retail buyer-supplier relationships in the European food and drink industry." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360039.

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Williamson, Rachel. "Exploring consumers' quality perceptions of local NI food and drink produce." Thesis, Ulster University, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.763926.

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The Northern Ireland (NI) agri-food industry has faced challenges in re-building consumer confidence regarding the quality and authenticity of food/drink products. However, increasing demand for authentic, high quality produce, paired with a renewed sense of food patriotism, presents new growth opportunities for local/artisan food/drink products to be promoted for their unique quality credentials. The literature revealed that extrinsic quality cues are an invaluable marketing tool used by consumers as ‘value signals’, ‘risk relievers’ and 'informational stimuli' when shopping, to make a more i

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Smith, Andrea Dominica. "The aetiology of food and drink preferences, and relationships with adiposity." Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10050776/.

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Food preferences are important drivers of actual food choice, determining micro- and macronutrient intake; and poor dietary quality increases the risk for nutrition-related disease. Greater liking for sweets, fats and snacks has sometimes been related to higher body fat in childhood, yet the relationship in adults remains unclear. Twin studies are a powerful design to understand the importance of nature and nurture in these behaviours. So far, twin research on food preferences has only used young paediatric or adult populations but the relative importance of genes and the environment in shapin

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Dawson, Mark. "Plenti and grase : food and drink in a sixteenth-century gentry household." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438332.

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Bowen, Robert. "The internationalisation of food and drink SMEs : towards a recipe for success." Thesis, Aberystwyth University, 2017. http://hdl.handle.net/2160/001d31b7-cdf7-42fd-bcb0-4e87223b5250.

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This research provides an investigation of the critical success factors of SMEinternationalisation within the food and drink industry. Since the seminal works of the Uppsala scholars (Johanson & Wiedersheim-Paul, 1975; Johanson & Vahlne, 1977), SME internationalisation has developed as a field in recent decades with numerous studies investigating different theories across a range of industries and locations. The purpose of this study is to contribute to research in this field by investigating specific issues for food and drink SMEs, as there is an increasing need to focus research on s

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Silva-Plata, Catalina. "Towards a soft path for water in the food and drink industry." Thesis, University of Strathclyde, 2015. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=25993.

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Water is vital for all human and environmental activities. Climate change, population growth and consuming trends pose major uncertainties to the future availability of this resource. The soft path for water concept was first proposed as a paradigm shift in water management. This idea focuses on the sustainable delivery and use of water-related services matched to the needs of end users, rather than seeking sources of new supply. The concept was initially conceived as a way for governments and societies to embed water sustainability principles in their policies. Food is considered one of the m

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Aguilar, Nuñez Harold Arturo, Delgado Daniel Antonio Becerra, Escate Carlos Alejandro Cahuana, Sologuren Jesús Alonso Cavero, and Morote Jeremy Salcedo. "Ready To Drink." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655250.

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El presente trabajo de investigación se ha elaborado con la finalidad de implementar una nueva idea de negocio innovadora en la ciudad de Lima Metropolitana. Básicamente nuestro trabajo de investigación contiene algunos pasos previos antes de dar a conocer nuestro producto en el mercado. Por ello, se realizó una investigación de mercado con el objetivo de tener un mayor conocimiento acerca de cómo se mueve el mercado Limeño y sobre los productos y servicios que el ciudadano limeño necesita en la actualidad. Los resultados obtenidos después haber hechos entrevistas, encuestas y amplias charlas

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Albon, Deborah. "An ethnographic study examining food and drink practices in four early childhood settings." Thesis, London Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536733.

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This thesis asserts the importance of pleasure and playfulness in relation to 'food events' (Douglas and Nicod, 1974) in early childhood settings and posits that at the current time in the English context, the socia-cultural significance of food and eating is an often silent perspective in relation to food policy and practices, which increasingly elevate its nutritional importance alone. Adopting a social constructionist approach, this study draws on ethnographic data from four early childhood settings, including participant observations of practitioners and children engaged in the habitual ac

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Edmed, Stewart J. "A blackcurrant drink as a vehicle for supplying vitamin C compared with orange juice and water." Thesis, University of Surrey, 1999. http://epubs.surrey.ac.uk/2092/.

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