Log in

Relevant bibliographies by topics / Food technologies / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Food technologies.

Dissertations / Theses on the topic 'Food technologies'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Food technologies.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

Butz, Peter, and Bernhard Tauscher. "Emerging Technologies Towards Food Preservation." Revista de Química, 2017. http://repositorio.pucp.edu.pe/index/handle/123456789/100669.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

FRIGERIO, JESSICA. "Towards food traceability: discovering biomolecular technologies for complex food products." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2021. http://hdl.handle.net/10281/309984.

Full text

Abstract:

Nel settore agroalimentare, le frodi alimentari aumentano ogni anno e i consumatori richiedono prodotti più controllati. Un sistema di identificazione e tracciabilità biomolecolare potrebbe essere utilizzato per valutare la qualità delle materie prime e dei prodotti alimentari finiti. Il test del DNA è una metodologia molto utilizzata nel campo alimentare, in particolare la metodologia del DNA barcoding. Tuttavia, il DNA barcoding ha alcuni limiti nell'analisi dei prodotti alimentari complessi. I trattamenti industriali potrebbero alterare la qualità del DNA della materia prima e questa analis

APA, Harvard, Vancouver, ISO, and other styles

3

Carmo, Cátia Vanessa Saldanha do Carmo. "Micro-and Nano-Technologies for Food Applications." Doctoral thesis, Universidade Nova de Lisboa. Instituto de Tecnologia Química e Biológica António Xavier, 2016. http://hdl.handle.net/10362/58238.

Full text

Abstract:

Dissertation presented to obtain the PhD degree in Chemistry-Nanotechnology<br>Nano- and microtechnology is one of the hottest topics in food science and technology. Current applications of nano- and microtechnology in the food sector includes the processing and formulation of food ingredients into nano- and micro- structures/-sized/-encapsulated or engineered particle additives. These systems have been incorporated in food to improve functionality, enhancing physical properties (i.e. colour, texture), protecting chemical ingredients from degradation (i.e antioxidants, flavour) and biological

APA, Harvard, Vancouver, ISO, and other styles

4

ROSSI, FRANCESCO. "Computer-aided technologies for food risk assessment." Doctoral thesis, Politecnico di Torino, 2018. http://hdl.handle.net/11583/2714103.

Full text

Abstract:

Nowadays, the relationship among food, health, and economy is an emerging topic that engages the modern global society from an interdisciplinary perspective. The Food Risk assessment has been formalized and incorporated into the specific discipline addressed to everyone involved with food from production to consumption, including growers, processors, regulators, distributors, retailers and consumers. However, both intentional and unintentional actions committed for economic gains could make an attempt on people’s health. In recent years, many tools have been developed to help the authorities

APA, Harvard, Vancouver, ISO, and other styles

5

Vinaixa, Crevillent Maria. "Improving ms-sensor technologies for food quality assessment." Doctoral thesis, Universitat Rovira i Virgili, 2008. http://hdl.handle.net/10803/8462.

Full text

Abstract:

Food industry is demanding for fast screening methodologies in order to guaranty food quality and safety. These methodologies should allow high throughput with sufficient accuracy and reproducibility. In this context, MS-Sensor is a challenging approach since it allows simultaneous determination of compounds in food matrices and complex mixtures with a high sample throughput. The basic working principle of MS-Sensor systems is based on the introduction of volatile components extracted from the headspace of a sample into the ionization chamber of a mass spectrometer. The mass spectra resulting

APA, Harvard, Vancouver, ISO, and other styles

6

Baratella, Davide. "Development of nanoparticle based technologies for food safety." Doctoral thesis, Università degli studi di Padova, 2018. http://hdl.handle.net/11577/3422432.

Full text

Abstract:

Background Nanoscience and nanotechnology are highly promising and rapidly emerging areas for research and industrial innovation. Due to the remarkable physicochemical properties of manufactured nanomaterials, several promising applications were recently developed in the areas of agriculture and food production. Recently, a new method to synthesize superparamagnetic nanoparticles has been developed. These nanoparticles consist of stoichiometric maghemite, γ-Fe2O3, with unique spectroscopic properties and well-defined crystalline structure, and have been called “surface-active maghemite nanopa

APA, Harvard, Vancouver, ISO, and other styles

7

De, Maria Serena. "Allergenic power reduction of food proteins by nonthermal technologies." Doctoral thesis, Universita degli studi di Salerno, 2015. http://hdl.handle.net/10556/1983.

Full text

Abstract:

2013 - 2014<br>The great interest of the research activity in food allergies could be attributed to the increase of allergic reactions all over the world not only in infants but even in adult age. As an alternative to the development of an allergen-free diet, many works have been focused on a novel approach for the treatment of allergens: instead of eliminating the allergens from the diet, the immunoresponse can be reduced or even eliminated by inducing some modifications of their molecular structure. In fact, changes in allergen conformation can modulate its identification by the specific an

APA, Harvard, Vancouver, ISO, and other styles

8

Saroya, Harlin Kaur. "Innovative Non-Thermal Food Processing Technologies Used By The Food Industry In The United States." TopSCHOLAR®, 2017. https://digitalcommons.wku.edu/theses/2028.

Full text

Abstract:

This thesis discussed the non-thermal food processing technologies being used within the United States of America. The technologies discussed in this thesis are High- Pressure Processing (HHP), Pulsed Electric Field, Pulsed Light, Irradiation, Ultra Sound, Oscillating Magnetic Fields, and Cold Atmospheric Plasma. A survey was designed and conducted to study the major reasons behind a preference for a particular technology by the organization, and the limitations for not implementing specific technologies. The survey participants were management level, food scientists and, food technologists em

APA, Harvard, Vancouver, ISO, and other styles

9

Mahroof, Kamran, Amizan Omar, and B. Kucukaltan. "Sustainable Food Supply Chains: Overcoming the Challenges with Digital Technologies." Emerald Publishing, 2021. http://hdl.handle.net/10454/18585.

Full text

Abstract:

Yes<br>The purpose of this paper is to offer a consolidative approach in exploring the potential contribution of digital technologies in sustainable supply chain management (SSCM) for the sustainable performance of food supply chain business, through the circular economy concepts. As a single case study, this qualitative, interpretivist research was based on one of the largest food producers in the United Kingdom. The research utilises semi-structured interviews and applies thematic analysis to offer rich insights into SSCM challenges and their relationship with the business performance, thr

APA, Harvard, Vancouver, ISO, and other styles

10

DRAGO, EMANUELA. "Green Technologies for Innovative Materials Production for Active Food Packaging." Doctoral thesis, Università degli studi di Genova, 2023. https://hdl.handle.net/11567/1103834.

Full text

Abstract:

The Food and Agriculture Organization (FAO) reports that 1.6 billion tons of food are wasted every year in the world, which corresponds to about 1/3 of all food production destined for human consumption. Food waste weighs on a global level as it brings with it a series of problems related to resources such as water, land, energy, labor, capital, the mismanagement of which entails an economic burden of about 680 billion dollars in industrialized countries. The food products most subjected to waste are the fresh ones, with a shelf-life of a few days and the products for which the cold chain is r

APA, Harvard, Vancouver, ISO, and other styles

11

Lewis, Rebecca Mardi. "Perceptions of and attitudes to genetically modified food in relation to other food processing methods and technologies /." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09HS/09hsl6731.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Abdiju, Kushtrim. "Exploring a New Way of Food Inventory Management in Households Using Modern Technologies to Reduce Food Waste." Thesis, Linnéuniversitetet, Institutionen för datavetenskap och medieteknik (DM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-89391.

Full text

Abstract:

Food waste is becoming an increasing threat to the environment and the economy. Estimates indicate that annually, a third of the food produced around the world ends up being wasted. Only one-fourth of that food is enough to take nearly a billion people out of starvation. Food waste is especially higher in more developed countries, including most of the states in the European Union and the USA. Sector-wise, food is being lost from field to fork, with households topping the charts. Overbuying, not knowing what already is in the fridge, unaware of the food until it eventually expires, are among t

APA, Harvard, Vancouver, ISO, and other styles

13

Calvey, Elizabeth Madigan. "Applications of supercritical fluid technologies to the analysis of food components." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54501.

Full text

Abstract:

Supercritical fluid (SF) technologies are being investigated extensively by the food industry for a variety of applications. Carbon dioxide in the supercritical state is of particular interest to the food industry due to its extremely low toxicity in comparison with organic solvents. Three applications of chromatography or extraction employing SFs in the analysis of food components and natural products were investigated. These applications related to carbohydrate, lipid, and coumarin derivative analyses. The peracetylated nitrogen derivatives of carbohydrates were analyzed by supercritical fl

APA, Harvard, Vancouver, ISO, and other styles

14

Arnold, Nicole Leanne. "Assessment Of Consumer Perceptions About Food Processing Technologies For Cooperative Extension Educational Initiatives." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/102748.

Full text

Abstract:

New food processing technologies are needed to create safe, high-quality food products that are still considered "fresh" by consumers. Despite the numerous benefits attributed to 'food processing', consumers continue to perceive the term negatively. Consumer acceptance of foods processed with different technologies generally increases when factual information is provided to the consumer. Educators working within Cooperative Extension are a resource for public dissemination of food information. By working directly in the community, Extension educators often cultivate positive relationships with

APA, Harvard, Vancouver, ISO, and other styles

15

Jiang, Lu. "Advanced imaging and data mining technologies for medical and food safety applications." College Park, Md. : University of Maryland, 2009. http://hdl.handle.net/1903/9862.

Full text

Abstract:

Thesis (Ph.D.) -- University of Maryland, College Park, 2009.<br>Thesis research directed by: Fischell Dept. of Bioengineering. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

APA, Harvard, Vancouver, ISO, and other styles

16

Zeggio, Francesco. "Environmentally friendly technologies for energy systems in the cold chain for food." Thesis, KTH, Energiteknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-284545.

Full text

Abstract:

This master thesis is a part of a project initiated by the energy technology department at KTH. The project aims to provide useful insights on the Swedish cold chain for food and evaluate the potential of refrigeration systems using carbon dioxide in a food processing and storage facility. This thesis includes a detailed description of the main parts necessary to sustain a typical cold chain and an analysis of a facility that employs CO2 as its only refrigerant. The facility has the complete instrumentations necessary to measure temperatures, pressures, and the energy consumed by the compresso

APA, Harvard, Vancouver, ISO, and other styles

17

Niwagaba, Charles. "Human excreta treatment technologies : prerequisites, constraints and performance /." Uppsala : Department of Biometry and Engineering, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/10617104.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Laureano, Marilou L. "Developments in microwave and infạred technologies temperature and moisture measurements in food systems". Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61894.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Christian, Warren J. "Using Geospatial Technologies to Characterize Relationships between Travel Behavior, Food Availability, and Health." UKnowledge, 2013. http://uknowledge.uky.edu/geography_etds/4.

Full text

Abstract:

Epidemic obesity in the U.S. has prompted exploration of causal factors related to the built environment. Recent research has noted statistical associations between the spatial accessibility of retail food sources, such as supermarkets, convenience stores, and restaurants, and individual characteristics such as weight, socioeconomic status, and race/ethnicity. These studies typically use residential proximity or neighborhood density to food sources as the measure of accessibility. Assessing food environments in this manner, however, is very limiting. Since most people travel outside of their n

APA, Harvard, Vancouver, ISO, and other styles

20

Serna-Maza, Alba. "Nitrogen control in source segregated domestic food waste anaerobic digestion using stripping technologies." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/372768/.

Full text

Abstract:

Anaerobic digestion of source segregated domestic food waste (SS-DFW) offers a sustainable management route for reclaiming potential energy in the form of a fuel gas, and nutrients which can be recycled back to land. However, the biochemical characteristics of SS-DFW can lead to free ammonia nitrogen (FAN) concentrations that are inhibitory to the digestion process causing unstable operation and in some cases complete process failure, particularly in thermophilic systems. With the purpose of reducing the total ammoniacal nitrogen (TAN) in the digester, side-stream and in situ biogas stripping

APA, Harvard, Vancouver, ISO, and other styles

21

Corzani, Claudia <1974&gt. "Food safety in wine: optimization of analytical controls and evaluation of production technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1056/1/Tesi_Corzani_Claudia.pdf.

Full text

Abstract:

This PhD thesis has been proposed to validate and then apply innovative analytical methodologies for the determination of compounds with harmful impact on human health, such as biogenic amines and ochratoxin A in wines. Therefore, the influence of production technology (pH, amino acids precursor and use of different malolactic starters) on biogenic amines content in wines was evaluated. An HPLC method for simultaneous determination of amino acids and amines with precolumnderivatization with 9-Fluorenyl-methoxycarbonyl chloride (FMOC-Cl) and UV detection was developed. Initially, the in

APA, Harvard, Vancouver, ISO, and other styles

22

Corzani, Claudia <1974&gt. "Food safety in wine: optimization of analytical controls and evaluation of production technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/1056/.

Full text

Abstract:

This PhD thesis has been proposed to validate and then apply innovative analytical methodologies for the determination of compounds with harmful impact on human health, such as biogenic amines and ochratoxin A in wines. Therefore, the influence of production technology (pH, amino acids precursor and use of different malolactic starters) on biogenic amines content in wines was evaluated. An HPLC method for simultaneous determination of amino acids and amines with precolumnderivatization with 9-Fluorenyl-methoxycarbonyl chloride (FMOC-Cl) and UV detection was developed. Initially, the in

APA, Harvard, Vancouver, ISO, and other styles

23

Adedeji, Adaku Edith. "Fresh Food Products Inventory Control Management : the challenges in avoiding perishability at the retailers' shelf." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96173.

Full text

Abstract:

Purpose This study focuses on applicable methods used in the Inventory Management of Fresh Food Products and challenges encountered in their implementation. The area of concentration is the Fresh Food Retailers. Secondly, the challenges encountered in the implementation of fresh food products is also addressed. Methodology The study employs a qualitative research technique with the use of a semi-structured interview for five companies to gather data. Theory The theory section of this study first gives a brief explanation of fresh food retailers’. Secondly, it addresses the keywords of the rese

APA, Harvard, Vancouver, ISO, and other styles

24

Chen, Cuiren 1962. "Application of computer simulation and artificial intelligence technologies for modeling and optimization of food thermal processing." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=37877.

Full text

Abstract:

The major objective of this project was to evaluate the feasibility of artificial neural networks (ANNs) and genetic algorithms (GAs) for modeling and optimization of food thermal processing. The specific objectives were: (1) to develop a comprehensive computer simulation program for thermal processing, (2) to apply ANNs and GAs for modeling and optimization of constant retort temperature (CRT) thermal processing and variable retort temperature (VRT) thermal processing, (3) to develop dynamic models for thermal processing using ANNs, and (4) to explore ANN-model-based analysis of critical cont

APA, Harvard, Vancouver, ISO, and other styles

25

Silander, Hagström Theresia, and Carl Carlström. "IoT in Food Retail : New Technology, New Opportunities." Thesis, KTH, Industriell Marknadsföring och Entreprenörskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209567.

Full text

Abstract:

Purpose: The purpose of this research is to induce a deeper and wider understanding of theimplications and the consequences of IoT and how it can affect wholesalers’ and retailers’opportunities to increase the value for their end customer.Design/Methodology/Approach: History and challenges of IoT as well as of the food retailindustry were studied, combined with interviews covering areas such as present challenges andtechnological adoption with 18 professionals from incumbent retailers, wholesalers, disrupters,industry and technical experts. Answers from interviews summarised, categorized and m

APA, Harvard, Vancouver, ISO, and other styles

26

Samkange, Faith. "The implementation and utilization of information and communication technologies in hotel food service management:." Thesis, University of Derby, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.506691.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Zhu, Bin. "Novel statistical pattern recognition and 3D machine vision technologies for automated food quality inspection." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8912.

Full text

Abstract:

Thesis (Ph. D.) -- University of Maryland, College Park, 2008.<br>Thesis research directed by: Fischell Dept. of Bioengineering . Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

APA, Harvard, Vancouver, ISO, and other styles

28

Miralles-Garcia, J. "Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies." Thesis, University of Salford, 2008. http://usir.salford.ac.uk/2211/.

Full text

Abstract:

A novel technology to process traditional chocolate-making ingredients has been investigated with the main objective to promote the generation of key chocolate odorant volatiles as a part of the commercial interest of the industrial partner to create a new line of natural products with intense chocolate flavour. The novel technology is based on the thermal generation of flavours (non-enzymatic browning) using a closed-batch reactor that is able to hold six bars of overpressures, speeding up the aromatic reactions, and the use of enzymes to increase the flavours precursors. Pilot scale experime

APA, Harvard, Vancouver, ISO, and other styles

29

Comandini, Patrizia <1983&gt. "Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2012. http://amsdottorato.unibo.it/4439/1/Comandini_Patrizia_tesi.pdf.

Full text

Abstract:

The consumer demand for natural, minimally processed, fresh like and functional food has lead to an increasing interest in emerging technologies. The aim of this PhD project was to study three innovative food processing technologies currently used in the food sector. Ultrasound-assisted freezing, vacuum impregnation and pulsed electric field have been investigated through laboratory scale systems and semi-industrial pilot plants. Furthermore, analytical and sensory techniques have been developed to evaluate the quality of food and vegetable matrix obtained by traditional and emerging processe

APA, Harvard, Vancouver, ISO, and other styles

30

Comandini, Patrizia <1983&gt. "Development of instrumental and sensory analytical methods of food obtained by traditional and emerging technologies." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2012. http://amsdottorato.unibo.it/4439/.

Full text

Abstract:

The consumer demand for natural, minimally processed, fresh like and functional food has lead to an increasing interest in emerging technologies. The aim of this PhD project was to study three innovative food processing technologies currently used in the food sector. Ultrasound-assisted freezing, vacuum impregnation and pulsed electric field have been investigated through laboratory scale systems and semi-industrial pilot plants. Furthermore, analytical and sensory techniques have been developed to evaluate the quality of food and vegetable matrix obtained by traditional and emerging processe

APA, Harvard, Vancouver, ISO, and other styles

31

Montorsi, Maria Vittoria <1993&gt. "The impact of automation, new digital technologies and the Industry 4.0 on Food and Beverage." Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/14304.

Full text

Abstract:

The aim of the thesis is to investigate the impact of automation and of the industry 4.0 in the Food and Beverage industry. Nowadays, the food industries find an indispensable support for automation technologies flexibly modify production and improve process management. The industry trends, the best strategies, get in touch with the most advanced technologies for data collection and application solutions related to the issues of traceability in the food sector and beyond, offer updates and develop new opportunities of business. Moreover, in a market that is in a profound and rapid transformati

APA, Harvard, Vancouver, ISO, and other styles

32

Manganyi, Ntsamatiko Josephina. "Evaluation of Challenge Programme Water for Food techniques / technologies on smallholder dryland farming in Greater Giyani Municipality in Limpopo Province." Thesis, University of Limpopo (Turfloop Campus), 2011. http://hdl.handle.net/10386/643.

Full text

Abstract:

Thesis (M.Dev.) --University of Limpopo, 2011<br>Food security in most drought-stricken areas of Limpopo Province is a challenge to the Department of Agriculture and to all the people living in the province, especially to the resource poor smallholder farmers. Finding remedial solutions to agricultural production in stress prone conditions is therefore a high priority. The introduction of Challenge Programme Water for Food (CPWF) technologies/techniques to smallholder dry land farming in Greater Giyani Municipality was seen as one of the solutions. However, there are constraints raised by CPWF

APA, Harvard, Vancouver, ISO, and other styles

33

Srey, Chou. "Comparison of array based technologies and mass spectremetry for the analysis of thermally generated food components." Thesis, Queen's University Belfast, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527918.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Esposito, Tiziana. "Technologies for the development of health products based on up-cycling of agro-food by-products." Doctoral thesis, Universita degli studi di Salerno, 2019. http://elea.unisa.it:8080/xmlui/handle/10556/4268.

Full text

Abstract:

2017 - 2018<br>The agro-industrial processing produces large volumes of wastes and by-products. In recent years, wastes and by-products have attracted attention as an excellent renewable source of active compounds with beneficial effects for the human health. However, in that respect a substantial amount of research and complex processes of extraction, characterization and technological transformation are necessary for an efficient use of by-products with the purpose to develop stable and bioactive ingredients for pharmaceutical, food, and nutraceutical products. The main problems for an effic

APA, Harvard, Vancouver, ISO, and other styles

35

Guttman, Gretchen A. "The use of immersive technologies and threshold detection to determine the influence of context and matrix effects on perception of ethanol in beer." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1448285791.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Kazimi, Basit. "Tillämpning av blockchain inom food supply chain management." Thesis, Mittuniversitetet, Institutionen för informationssystem och –teknologi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:miun:diva-37211.

Full text

Abstract:

Background: As a result of food supply chain management, we have access to fresh food from all around the world. But there are some encounters that food supply chain has to deal with. The E. coli outbreak in the US is an illustrative of a widespread problem faced by the food supply chain. Purpose: The purpose of the study is to examine how blockchain technology can be used in food supply chain management and see what the interest of the customer looks like. Method: The methodology of the research to examine how blockchain can be used in food supply chain management was through literature s

APA, Harvard, Vancouver, ISO, and other styles

37

Campbell, Lucy Zarina. "Using communication technologies to deliver public health agendas in National Health Service food and drink automated vending." Thesis, University College London (University of London), 2017. http://discovery.ucl.ac.uk/10038795/.

Full text

Abstract:

This research responded to a National Health Service (NHS) wide problem. The problem is how to create healthier automated food and drink vending services. The research’s’ interpretation of this central research problem is embedded in the Facilities Management (FM) perspective. Vending retail products do not support government healthy lifestyle policies and initiatives. FMs have to change this through catering contracts. However, there is little guidance on how to design, evidence and operationalise improvement. The research tested vending point of sale designs over a year, trying to reduce the

APA, Harvard, Vancouver, ISO, and other styles

38

Näsholm, Camilla. "Becoming Growers : How might we empower novice gardeners to grow food?" Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-175606.

Full text

Abstract:

Our societies are in desperate need of food production models which decrease c02 emissions and increase local resilience and ecological health. The overarching aim of this project is to increase small-scale local food production while also increasing the life quality of both ecosystems and humans. To reach this aim I have designed for behavioural change by co-creating with a community to form beliefs and rituals with respect to cultural tradition and local ecological circumstances, this project thereby lives in the intersection between life-centred design and social design. The focus of this p

APA, Harvard, Vancouver, ISO, and other styles

39

Schuster, Julian [Verfasser]. "Insights into Supercritical and Near-Critical Fluid Technologies for the Processing of Food using Raman Spectroscopy / Julian Schuster." Düren : Shaker, 2020. http://d-nb.info/1211930920/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Predmore, Ashley N. "Various Non-Thermal Technologies and Their Effectiveness against Human Norovirus Surrogates." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1428530909.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Baeza, Rita. "Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit." Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/494.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Coudray-Meunier, Coralie. "Virus entériques transmissibles par voie alimentaire : détection, typage, pouvoir infectieux et nouvelles technologies." Thesis, Paris, AgroParisTech, 2014. http://www.theses.fr/2014AGPT0055/document.

Full text

Abstract:

Les principaux virus entériques à l’origine de toxi-infections alimentaires collectives sont les norovirus génogroupes I et II (NoV GI, NoV GII) et le virus de l’hépatite A (VHA) responsables respectivement de gastro-entérites et d’hépatites. Ces virus sont transmissibles par la voie féco-orale directe ou via l’ingestion d’eaux ou d’aliments consommés crus ou peu cuits (coquillages, fruits et légumes). Le niveau de contamination virale des aliments souvent faible nécessite d’utiliser des méthodes de détection très sensibles. La plupart des virus entériques étant non cultivable, ces méthodes re

APA, Harvard, Vancouver, ISO, and other styles

43

Kuzmin, Oleg, and Volodymyr Isaienko. "Development of resource-saving technologies for processing wood waste for the production of alcoholic beverages." Thesis, European Scientific Platform, 2020. https://er.nau.edu.ua/handle/NAU/44362.

Full text

Abstract:

Waste reduction is a key challenge for the sustainable development of the food industry, so reducing it is a pressing issue for most businesses in the industry. Waste recycling and utilization is a strategic goal for each company, which involves the involvement of innovative technologies based on the evaluation of decisions in reducing the cost of finished products, minimizing raw material losses, increasing the yield of finished products.

APA, Harvard, Vancouver, ISO, and other styles

44

Quinion, Ann Farrington. "Contribution of soil fertility replenishment agroforestry technologies to the livelihoods and food security of smallholder farmers in central and southern Malawi." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1983.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Molony, Thomas S. J. "Food, carvings and shelter : the adoption and appropriation of information and communication technologies in Tanzanian micro and small enterprises." Thesis, University of Edinburgh, 2005. http://hdl.handle.net/1842/853.

Full text

Abstract:

African countries have recently experienced an extraordinary and largely unanticipated boom in the uptake of mobile phones, and increasing rates of access to the internet. This thesis investigates how and why these information and communication technologies (ICT) are being adopted for use in Tanzanian micro and small enterprises (MSEs), and explores the changes they are bringing about to the existing business culture of marginalised economies. The study covers three sub-sectors of the Tanzanian economy: perishable foodstuffs trading, the informal construction industry and the export of African

APA, Harvard, Vancouver, ISO, and other styles

46

Sala, S. "INFORMATION AND COMMUNICATION METHODS AND TECHNOLOGIES FOR CLIMATE CHANGE ADAPTATION AND FOOD SECURITY IN SOUTH ASIA AND THE SAHEL." Doctoral thesis, Università degli Studi di Milano, 2010. http://hdl.handle.net/2434/152071.

Full text

Abstract:

The research seeks to identify the way through which information and communication technologies could support adaptation to climate change in the developing countries which are likely to be the most affected by this phenomenon. Bangladesh and the Sahel were chosen as target areas for their unique ecological and climatic peculiarities. The study reviewed the role of information and related technologies to support community-based adaptation practices and analyzing agricultural information and knowledge needed to cope with climate variability and change in rural Bangladesh. In addition, through t

APA, Harvard, Vancouver, ISO, and other styles

47

Hutchison, Shanna. "Improving the value of cull cows through antemortem management practices and postmortem enhancement technologies." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/424.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Rakshit, Mousumi. "Survivability and Growth of food borne bacterial pathogens as influenced by processing technologies during the production and storage of some legume - based traditional foods of India." Thesis, University of North Bengal, 2014. http://ir.nbu.ac.in/hdl.handle.net/123456789/1844.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Dobernig, Karin, and Karin Schanes. "Domestic spaces and beyond: Consumer food waste in the context of shopping and storing routines." Wiley, 2019. http://dx.doi.org/10.1111/ijcs.12527.

Full text

Abstract:

To significantly reduce the volumes of food currently wasted in industrialized countries, tackling food waste on the household level is paramount. While awareness campaigns and economic incentives are important measures, it is crucial to look beyond individual decision making and scrutinize how contextual factors frame consumer lifestyles in ways that intensify the issue of food going to waste. This paper addresses the role of material contexts-in particular, infrastructures and Technologies- in the shaping of food shopping and storing practices and thus consumer food waste. It presents

APA, Harvard, Vancouver, ISO, and other styles

50

Hull, Stephen Gregory Jr. "The Stabilizing Effects of Sesame Oil Extraction Technologies on Seasonal Fluctuations in Food Consumption and Nutritional Status of Rural Farming Households in The Gambia." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/10032.

Full text

Abstract:

It has been well documented that women and children in The Gambia are particularly vulnerable to malnutrition. The combination of heavy labor demands on women and a weaning diet low in calories takes its toll on women and children during the pre-harvest lean season. In 1995, the Small-Scale Sesame Oil Production project introduced an inexpensive, manual technology for edible oil extraction, called the ram press, to women in The Gambia. The overall aim of the project was to improve household nutritional security through the adoption of the ram press by women sesame growers. A 13-month study was

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!