Essays about: "fit food"

Showing result 1 - 5 of 64 essays containing the words fit food.

1. 1. Factors Affecting Employment Duration in the Food Retail Industry

   University essay from KTH/Matematisk statistik

   Author : Beata Sundling; Lova Höft; [2023]
   Keywords : statistics; applied mathematics; regression analysis; multiple linear regression; employment duration; employment turnover rate; food retail industry; statistik; tillämpad matematik; regressionsanalys; multipel linjär regression; anställningens varaktighet; personalomsättningshastighet; dagligvaruhandeln;

   Abstract : Measuring and tracking the employee turnover rate is a crucial part when evaluating a company’s performance. An important part of this is measuring the employment duration within an organization. READ MORE

3. 2. Reprocessing and Characterization of Polybenzimidazole for High-Temperature Polymer Electrolyte Membrane Fuel Cells

   University essay from Lunds universitet/Centrum för analys och syntes

   Author : Douglas Björkengren; [2023]
   Keywords : polymer electrolyte membrane fuel cells; PEMFC; HTPEMFC; polymer technology; polymer characterization; reprocessing; recycling; polybenzimidazole; PBI; Technology and Engineering;

   Abstract : A reprocessing method of poly(2,2’-(m-phenylene)-5,5’-bibenzimidazole) (PBI) membranes recovered from the production line of High-Temperature Polymer Electrolyte Membrane Fuel Cells (HT-PEMFC) at Blue World Technologies (BWT) has been developed in order to reduce material loss in the production. Redissolution of scrap PBI membranes in poly(phosphoric acid) (PPA) and phosphoric acid (PA) was successful and the subsequent washing procedure produced PBI that could be redissolved in N,N-dimethyl acetamide (DMAc) and suitable for solution casting of new membranes. READ MORE

4. 3. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Johanna Bengtsson; [2023]
   Keywords : food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

   Abstract : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. READ MORE

5. 4. Mechanisms to enable operational efficiencies in a virtual context

   University essay from Lunds universitet/Företagsekonomiska institutionen

   Author : Anton Palmén; Morgan Bryer; Nathan Nilsson; [2023]
   Keywords : Virtual kitchens; Operational efficiency; Business model canvas; Virtuality; Business and Economics;

   Abstract : Title: Mechanisms to enable operational efficiencies in a virtual context Seminar date: 1st of June 2023 Course: FEKH99, Bachelor Degree Project in Entrepreneurship and Innovation, 15 University Credit Points Authors: Morgan Bryer, Nathan Nilsson, Anton Palmen ´ Supervisor: Ziad El-Awad, Lund University Keywords: Virtual kitchens, Operational Mechanisms, Operational Efficiency, Business Model Canvas, Virtuality Research question: Research how the internal mechanisms of virtual restaurants enable high operational efficiency Purpose: On paper, virtual kitchens are more effective and profitable business ventures than traditional restaurants. The purpose of this thesis is to evaluate the internal mechanisms that enable operational efficiencies in virtual restaurants. READ MORE

6. 5. Legumes as protein-based alternatives to meat: A case study of Färsodlarna and Stacky’s

   University essay from Uppsala universitet/Institutionen för geovetenskaper

   Author : Hilda Nilsson; [2023]
   Keywords : Legumes; Multi-Level Perspective; Plant-Based Products; Sustainable Development; Sustainable Food System; Sustainability Transition;

   Abstract : The urgent action needed to achieve the goals within the Paris Agreement and restrict the increase of global warming to 1,5 degrees calls for adaptation across the whole of society. One way to reduce anthropogenic greenhouse gas emissions is to enable a transition towards a sustainable food system, from meat products to more plant-based products including the consumption of more legumes. READ MORE