2026-06-17T01:53:35Z https://lup.lub.lu.se/student-papers/oai

oai:lup-student-papers.lub.lu.se:1971597 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

oai:lup-student-papers.lub.lu.se:8986417 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

oai:lup-student-papers.lub.lu.se:1979810 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Hållbart jordbruk i en urban kontext: en studie av alternativ jordbruksutveckling på Kuba https://lup.lub.lu.se/student-papers/record/1979810 Petersson, Susanne Städer världen över växer och i samband med den utvecklingen har det börjat talas om en parallell trend, vilken av en del benämns: urbaniseringen av fattigdom. Enligt uppskattning bor en fjärdedel av utvecklingsvärldens fattiga i urbana områden och enligt FN förväntas den andelen ha stigit till runt hälften år 2020. Att uppnå matsäkerhet och förbättra näringsintaget hos den fattigare delen av den urbana befolkningen är en stor utmaning i många utvecklingsländer. På senare tid har urban jordbruksutveckling börjat uppmärksammas allt mer som en potentiell strategi i detta sammanhang. På Kuba har en urban jordbrukssektor växt fram under de senaste decennierna och produktionen där sker generellt sett i enlighet med organiska och agroekologiska principer. Vad som föregick denna utveckling var en djup ekonomisk kris och en omfattande matkris som tog sin början efter Sovjetunionen fall och COMECON:s upplösning. I den här uppsatsen analyseras Kubas urbana jordbrukssektor ur perspektivet hållbar utveckling och hållbart jordbruk. Vad kan det kubanska exemplet bidra med för förståelsen av urbant jordbruk i utvecklingssammanhang? För det första visar fallet Kuba att urban jordbruksutveckling som strategi för ökad matsäkerhet, fattigdomsbekämpning och hållbar ekologisk urban utveckling, med flera fördelar kan genomföras med organiska/agroekologiska jordbruksmetoder. Odlingsmetoder likt dessa, om applicerade på rätt sätt, är med stor sannolikhet det ekonomiskt mest bärkraftiga, socialt mest hållbara och ekologiskt mest gynnsamma sättet att producera mat på i urbana områden. En del kritik har framkommit i litteraturen angående omfattande satsningar på urbant jordbruk som utvecklingsstrategi. Kritiken handlar framförallt om att begränsade ekonomiska resurser i många utvecklingsländer är en faktor som måste vägas in i sammanhanget. Kubas urbana jordbrukssektor uppkom och utvecklades emellertid under en tid då landet befann sig i en allvarlig ekonomisk kris och denna sektor har visat sig leda till både ökad matsäkerhet och förbättrade levnadsförhållande för de inblandade urbana invånarna. Hållbart jordbruk Organiskt jordbruk Urbant jordbruk Kuba Agriculture and Food Sciences swe Lunds universitet/Institutionen för kulturgeografi och ekonomisk geografi 2011 M2 application/pdf

oai:lup-student-papers.lub.lu.se:1322276 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

En jämförande studie av Svenskt Vattens och CAC:s syn på HACCP-processen, En utvärdering och ett praktiskt tillämpande av Svenskt Vattens "Handbok för egenkontrollprogram med HACCP" https://lup.lub.lu.se/student-papers/record/1322276 Järvegren Meijer, Anna Denna rapport, En jämförande studie av Svenskt Vattens och CAC:s syn på HACCP-processen, En utvärdering och ett praktiskt tillämpande av Svenskt Vattens Handbok för egenkontrollprogram med HACCP, skriven av Anna Järvegren Meijer (handledd av Kenneth M. Persson, professor vid Teknisk Vattenresurslära, Lunds Tekniska Högskola och Anne Levin, konsult på SWECO VIAK, Malmö) behandlar kvalitetssystemet Hazard Analysis and Critical Control Points (HACCP) och fokus ligger på tillämpning inom beredning och distribution av dricksvatten. Rapporten består av tre delar. I den första redovisas HACCP-processen och de arbetssteg som Codex Alimentarius Commission har tagit som praxis. Här jämförs också Svenskt Vattens syn på HACCP i Handbok för egenkontrollprogram med HACCP med just CAC:s. Det konstateras att skillnader finns då Svenskt Vatten har valt att inte följa CAC:s praxis till punkt och pricka utan utformat arbetsgången annorlunda. Den andra delen av rapporten handlar om hur användarvänlig Svenskt Vattens handbok är i praktiken. En grupp med anställda på VA-verket i Malmö Stad följde handbokens arbetsgång och försökte utvärdera processen medan arbetet pågick. Det konstaterades att handboken behövde en del förändringar för att fullt ut kunna fungera som ett effektivt verktyg i framtagandet av en HACCP-plan. Särskilt önskvärt är det att handboken kompletteras med fler exempel så att arbetsmoment och begrepp blir tydligare. I den tredje delen av rapporten behandlas begreppen riskanalys och riskhantering. Några vanliga riskanalysmetoder presenteras kortfattat. I denna del ingår en matematisk undersökning om hur olika värderingar av parametrarna konsekvens, frekvens och sannolikhet för avhjälpande åtgärd påverkar en rangordning av hälsofaror och/eller kritiska styrpunkter. Resultaten från sex förslag på bedömningsskalor jämfördes med Svenskt Vattens förslag i handboken. Resultaten diskuteras och det konstateras att olika bedömningsskalor kan resultera i helt olika rangordningar. För att kunna ta till sig en rangordning krävs det att syftet med den är klargjord så att parametrar kan viktas på ett lämpligt sätt. kritisk styrpunkt dricksvatten vattenverk Svenskt Vattens handbok riskanalys rangordning bedömningsskalor konsekvens frekvens Riskhantering CCP Risk Management and Safety engineering värdematris HACCP Food and drink technology Livsmedelsteknik Technology and Engineering Agriculture and Food Sciences swe Lunds universitet/Avdelningen för Teknisk vattenresurslära 2007 H3 application/pdf

oai:lup-student-papers.lub.lu.se:1330046 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Kväveläckage inom Tolångaåns dräneringsområde : modellering och åtgärdssimulering https://lup.lub.lu.se/student-papers/record/1330046 Tagesson, Isabel Wramneby, Anna Human-induced eutrophication has rapidly become one of the most important environmental issues. The problem is largely due to the shift in agricultural practices. Farming methods have become more efficient during the last 300 years. Watercourses have been straightened out and wetlands have been reduced to increase agricultural landuse. Since the end of the 1940s, fertilization has increased dramatically. These factors have caused unnatural eutrophication and algae blooming in watercourses, lakes and ultimately the sea. In Sweden, the government has determined to reduce the nitrogen discharge by 50 percent by the year 2000. In order to accomplish this reduction companies and authorities have been assigned to find suitable reduction measures. The soils in Scania are among the most nutritious ones in Sweden. This along with high fertilization makes Scania a high risk area. In 1991, Ekologgruppen was assigned by the government to investigate the drainage area of the stream of Kävlingeån. Tolångaån constitutes a part of Kävlingeån and measurements of the water quality have been taking place since 1976 at Tolånga. As there were plenty of data available in this area the decision was made, in agreement with the county administrative board in Malmö, to study Tolångaån. The fact that the water finally reaches the lake of Vombsjön highlights the importance of establishing a good quality of the water. The lake serves as a source of water supply and provides parts of Scania with drinking-water. The study focuses on investigating the nitrogen situation in the stream and comparing measured values with simulated ones. Nitrogen simulation models are usefool tools, when making predictions of leakage. The model used in this study is based on the SOILN-model and simulates nitrogen dynamics and losses in the agricultural soil of the study area. SOILN was developed in the mid 80s and simulated leakage has shown good accuracy with observed measurements. The simulation was made over a ten-year period (1985-1994). The leakage from four different crops were simulated; ley, seed, rootcrops and oil plant. In addition, the effect of one measure to reduce leakage was simulated, the use of catch cropping. To illustrate the effect of the climate, one year with low precipitation (1989) and one year with high precipitation (1994) were compared. A trend analysis shows that nitrogen content in the watercourse has been fairly constant during the last two decades. However, the nitrogen content is far too high to be acceptable. When comparing measured values with simulated values adjustments had to be made. The simulated leakage was too high and a model parameter was evaluated in order to adjust the leakage. In spite of this, simulated values did not agree totally with measured values. This is probably due to the fact that the ground water model which is connected to the nitrogen model is too simple. When comparing the leakage caused by different crops, it turned out that ley had the best nitrogen uptake. Seed and root-crops were not as efficient as ley when it comes to assimlate nitrogen and contributed to most of the leakage. When simulating the effect of catchcrops it was possible to reduce nitrogen leakage by 30 percent. Previous studies have shown that catchcrop may reduce nitrogen leakage by 60 percent. The results from Tolånga and the simulation showed that precipitation is the parameter that has the greatest influence on the nitrogen leakage. Under de senaste 300 åren har jordbrukslandskapet i Sverige genomgått stora förändringar. I början av 1900-talet introducerades konstgödslet och efter andra världskriget ökade gödslingen dramatiskt i syfte att maximera produktionen. Detta har lett till att överskottet av kväve har spolats ut i vattendragen. I detta arbete har stor vikt lagts vid att skapa en egen kvävemodell i syfte att simulera kväveläckaget från jordbruksmarken i Tolångaåns dräneringsområde. Populärvetenskaplig sammanfattning: Under de senaste 300 åren har jordbrukslandskapet i Sverige genomgått stora förändringar. Detta började med att bönderna i slutet av 1600-talet erhöll en stor del av adelns jord. De fick således förvalta sin egen vinst, vilket resulterade i en rad nyodlingar och tekniska hjälpmedel. I början av 1900-talet introducerades konstgödslet och efter andra världskriget ökade gödslingen dramatiskt i syfte att maximera produktionen. I detta skede införde många gårdar kreaturslös drift vilket gjorde att den tidigare balansen mellan nötkreatur, vall (bete) och spannmålsproduktion inte längre fanns kvar. Följden blev att vallarealen minskade och att bönderna köpte gödslet utifrån, ofta i form av konstgödsel. För att erhålla så mycket jordbruksmark som möjligt har rationaliseringar av olika slag genomförts av jordbrukslandskapet. Olika typer av odlingshinder såsom våtmarker, vattendrag och olika form av vegetation har tagits bort. Långa sträckor av tidigare öppna vattendrag och dräneringsdiken har lagts i kulvertar och rör. Detta har lett till att det kväve (i form av stallgödsel eller konstgödsel) som inte tas upp av grödorna spolas ut i vattendragen och slutligen ut till våra sjöar och hav För att bestämma hur mycket kväve som tillförs vattendragen utförs mätningar i olika forskningsprojekt runt om i landet. Dessa fältmätningar är ofta avancerade och kostnadskrävande, vilket omöjliggör övervakning av stor delar av den svenska åkermarken. Modellering, med vilket kvävets dynamik samt förluster kan simuleras, utgör därför ett bra alternativ till fältmätningar. I detta arbete har stor vikt lagts vid att skapa en egen kvävemodell i syfte att simulera kväveläckaget från jordbruksmarken i Tolångaåns dräneringsområde. Tolångaån utgör ett tillflöde till Vombsjön och ingår i Kävlingeåns dräneringsområde. Modellen tillverkades genom att studera kvävets kretslopp och genom att ta reda på hur mycket gödsel samt atmosfärisk kvävedepostition som tillförs marken. Kvävet i marken är lagrat i två former; oorganiskt (mineraliskt) eller organiskt. Det oorganiska kvävet är lagrat i form av ammonium och nitrat. Omfördelning av kväve sker hela tiden mellan de olika magasinen i marken och detta styrs av hur stor mängd lättillgänglig organisk substans (kol) som finns. Eftersom kolet har en avgörande betydelse för kvävets omvandling i marken kopplades en separat kolmodell till kvävemodellen. Markvattnet spelar också en central roll när det gäller kväveutlakningen, eftersom kvävet (nitrat) följer med det perkolerande vattnet ut till vattendragen. Simuleringen av mängden markvatten gjordes därför också i en separat modell. Kvävesituationen i Tolångaån studerades för åren 1976-1997 och en trendanalys av uppmätta kvävehalter visade att kvävehalterna har varit relativt konstanta under hela mätperioden. Modellen ovan applicerades på det uträknade dräneringsområdet runt Tolångaån. Uppmätta och simulerade kvävetransporter visade sig stämma bra överens vissa år medan skillnaden var stor andra år. Skillnader kan exempelvis bero på att det i verkligheten kan ha förekommit felmätningar eller punktutsläpp av kväve, vilket modellen inte kan ta hänsyn till. Hur stort kväveläckaget blir beror på många faktorer såsom klimat, jordart, vilken gröda som odlas, tid på året och framför allt på nederbördsmängd. För att se hur stor effekt klimatet utgör jämfördes ett nederbördsfattigt år (1989) och ett nederbördsrikt år (1994). Omfattande nederbörd tenderar att laka ut stora mängder kväve, vilket bekräftades vid jämförelse av de båda åren. Eftersom olika grödor har olika kvävebehov och således orsakar olika mycket utlakning, undersöktes även hur stor andel de olika grödorna står för i området. Grödorna delades in i vall, oljeväxter, rotfrukter och säd. Vall och oljeväxter visade sig enligt simuleringsresultaten stå för den minsta utlakningen. De är sålunda bra att odla i områden som har höga utlakningssiffror. Rotfrukter och säd är däremot inte alls lika effektiva att ta upp kväve och högre utlakningssiffror erhålls. agricultural hydrology soil science miljöstudier environmental studies jordbruk jordbruksutsläpp environment miljö kväve nitrogen geografisk informationsbehandling lantbrukshydrologi marklära physical geography geomorphology pedology cartography climatology naturgeografi geomorfologi kartografi klimatologi Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 1999 H1 application/pdf

oai:lup-student-papers.lub.lu.se:1330055 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Användning av globala satellitdata för uppskattning av spannmålsproduktion i västafrikanska Sahel https://lup.lub.lu.se/student-papers/record/1330055 Andersson, Jenny Populärvetenskaplig sammanfattning: Det var torkan under åren 1968 - 1973 som fokuserade världens uppmärksamhet till Sahelregionen, som är ett smalt bälte mellan Saharaöknen i norra Afrika och grässlätterna söder därom. De ovanligt torra åren hade lett till matbrist i form av förstörda skördar och annan vegetation, samt boskapsdöd. Året 1973 nådde torkan sitt klimax i Sahelområdet, vilket fick till följd att 50% av boskapen dog och hungersnöden tog mer än 100 000 människoliv (MacDonald 1986). Bilder och historier om undernärda barn och död boskap stimulerade en enorm katastrofhjälp. Denna kortsiktiga hjälp har följts av mer långsiktig hjälp för utveckling av Sahelländerna. Under de senaste 20 åren har torrperioderna blivit alltfler och man tvistar om huruvida det rör sig om klimatförändringar eller klimatvariationer. I stora delar av Afrika används traditionella och lågintensiva metoder inom jordbruket, vilket gör produktionen sårbar i torkperioder. Därmed sätts gränser för den lokala grödeproduktionen och djurhållningen. Tidsserier med klimat, nederbörd och biomassa blir här viktiga metoder för uppskattning av Afrikas naturesurser. Nu finns omfattande organisation kring uppbyggande och användande av bl a nederbörds- och satellitbildsdata. Fjärranalysmetoder har en avgörande roll i detta arbete och vädersatelliten NOAA (National Oceanic and Atmospheric Administration) med sensorn AVHRR (Advanced Very High Resolution Radiometer) används ofta. Vegetationens spektrala egenskaper skattas av vegetationsindex, där NDVI (Normalised Difference Vegetation Index) är ett av de vanligaste. Indexen ger en bra uppskattning om biomassans utbredning i tid och rum, och är därmed ett mycket användbart instrument för forskning, övervakning och planering i Sahelregionen. Global satellitdata måste dock användas med största försiktighet. Styrkan hos NOAA-datan ligger i de tidsserier man kan få fram, och inte i enskilda mätvärden, eftersom dessa påverkas och beror av en mängd yttre faktorer. Huvudsyftet med denna studie har varit att undersöka om global satellitdata (NOAA-AVHRR-data och NDVI) kan användas för att undersöka kopplingen mellan mattillgång och naturförhållanden i länderna; Burkina Faso, Gambia, Guinea Bissau, Mali, Mauritanien, Niger, Senegal och Tchad. Detta kan vidare formuleras som tre frågor: 1. förekommer samband mellan NDVI och nederbörd? 2. förekommer samband mellan NDVI och spannmålsproduktion? 3. förekommer samband mellan nederbörd och spannmålsproduktion? Korrelationsanalys Korrelationsanalys valdes då sambanden mellan faktorerna NDVI, nederbörd och spannmålsproduktion skulle studeras. Korrelationskoefficienter beräknades på en rad olika sätt. Eftersom spannmålsproduktionen endast var beräknad på årsbasis för respektive land beräknades bl a korrelation mellan NDVI, nederbörd och spannmålsproduktion med årsmedelvärden för åren 1982-1990. Korrelation beräknades också per klimatzon, för att se i vilka zoner starkast samband förekom mellan NDVI, nederbörd och spannmålsproduktion. Här korrelerades alltså NDVI-värden med nederbörd från stationer i samma klimatzon. Samtliga korrelationer gjordes både temporalt och spatialt med årsmedelvärden för samtliga faktorer. I dessa analyser användes NDVI-värden med och utan (dvs värden under NDVI 0,05 eliminerade) gränsen för markpåverkan. Korrelationsanalys gjordes också mellan NDVI, nederbörd och spannmålsproduktion för definierade regnperioder (vegetationsperioder), per land och per klimatzon. Regnperioderna indelades olika för länderna beroende på nederbördssituationen i respektive land under perioden 1982 till 1990. De valda regnperioderna påverkas därmed av den aktuella nederbördsdatan, med avseende på antal stationer och spridning i landet, samt datakvalitet. Slutsats Som alltid när man arbetar med naturvetenskaplig data måste man ha klart för sig att de variabler som undersöks ofta indirekt beror av ett flertal andra faktorer. I den här studien har ett antal naturvetenskapliga och samhällsvetenskapliga faktorer belysts. Trots att många Sahelländer drabbats av torkrelaterade begränsningar för inhemsk livsmedelsproduktion, finns inga enkla samband mellan meteorologisk torka och minskning av livsmedelsproduktion. Däremot bör torka ses som en av huvudfaktorerna för begränsat jordbruk i många av länderna. Tillgång på arbetskraft och utsäde, samt rådande landägande former är också faktorer som påverkar spannmålsproduktionen. Därtill kommer etniska, politiska och ekonomiska skillnader. Man frågar sig också hur stor del av Afrikas agrara problem som är ett resultat av naturliga faktorer och hur stor del som resulterar från mänskliga aktiviteter och politiska beslut. Situationen varierar naturligtvis både i tid och rum, vilket betyder att det inte finns några enkla samband och därmed inte några enkla lösningar för Sahelområdets framtida matproduktion. Ett flertal mönster har kunnat urskiljas från korrelationsresultaten. De allra största skillnaderna fanns mellan de temporala och spatiala korrelationsanalyserna. De spatiala analyserna erhåller betydligt bättre resultat i samtliga fall, beroende på att de inte i lika hög grad påverkas av faktorernas årliga fluktuationer. Eftersom resultaten i den här studien är högst differentierade är det svårt att dra slutsatser om vad olikheterna beror på. Den bristfälliga nederbörds- och spannmålsproduktionsdatan samt den grova satellitdatan förklarar en stor del av resultaten. För att kunna avgöra hur bra NOAA AVHRR Land Pathfinder (8x8 km) är för studier av kopplingen mellan mattillgång och naturförhållanden i Sahelområdet hade bättre tids och rumsupplösning krävts för nederbörds- och spannmålsdatan. Om man sedan vill göra en noggrannare studie av sambanden mellan de aktuella faktorerna krävs också bättre upplösning på satellitdatan, samt fältdata. Nu har alldeles för grova generaliseringar gjorts, med tanke på att Sahelområdet är relativt komplext. Drought is primarily caused by reduced precipitation and is dependent on physical factors such as climate, geology, freshwater and vegetationcover, as well as the political, economical and social situation. Drought in the Sahel region during the last decades and the scale of the human tragedy that followed have underlined the need for system to monitor crop and vegetation conditions. The object of this study was to evaluate the usefullness of the NOAA-AVHRR (NDVI) for investigate the connection between food production and environmental conditions in Burkina Faso, Gambia, Guinea Bissau, Mali, Mauritanien, Niger, Senegal and Chad. Spatial and temporal correlation analysis between the factors NDVI-precipitation, NDVI-cropproduction and precipitation-cropproduction was made. The spatial analysis has the most significant correlation because it is not dependent on yearly fluctuations. It is difficult to make conclusions from these results as data for both precipitation and crop production was defective. It is recommended that in order to get better results, higher resolution satellite data and field work is undertaken. geomorfologi naturgeografi climatology pedology cartography physical geography geomorphology Africa land use food production markanvändning marklära kartografi klimatologi agricultural economics lantbruksekonomi remote sensing fjärranalys Earth and Environmental Sciences Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 1999 H1 application/pdf

oai:lup-student-papers.lub.lu.se:1626624 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw Technology

Control Process for secondary packaging – A quality verification of corrugated cardboard for distribution of liquid food in developing countries https://lup.lub.lu.se/student-papers/record/1626624 ISSN: 1651-0100 Berggren, Lisa Flink, Mattias In the past three decades, food packaging technology has undergone rapid change and the interest for packaging performance has increased. In developing countries, the main focus is to drive down the prices, resulting in primary packaging that often requires a greater need for a stronger secondary packaging than other countries. Yet at the same time, it is seldom that the primary and secondary packaging come from the same supplier. Since the suppliers of secondary packaging in most cases are in the same country as where the product is packed, quality awareness is often less since it is a developing country. Moreover, package damages have been found along the distribution way, and a need to ensure the quality of secondary packages is requested. The Master Thesis is a contribution to knowledge within corrugated cardboard and processes to control the secondary packaging performance in developing countries. The aim is to develop a process to verify quality and performance of the incoming boxes of corrugated cardboard for dairies and other distributors of liquid food. In addition, this is implemented by an actor in a business relationship formed by two different suppliers, i.e. a triad relationship. The outcome of this Master Thesis shall therefore be seen as a tool to help customers to improve their business and together work for a competitive supply chain by eliminating package deformation caused by fragile secondary packages. implementation. triad business relationship developing countries control process packaging performance corrugated cardboard Secondary package Agriculture and Food Sciences Business and Economics Technology and Engineering eng Lunds universitet/Företagsekonomiska institutionen 2010 H2 application/pdf

oai:lup-student-papers.lub.lu.se:1626689 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw Technology

Control Process for secondary packaging - A quality verification of corrugated cardboard for distribution of liquid food in developing countries https://lup.lub.lu.se/student-papers/record/1626689 ISSN: 1651-0100 ISRN LUTVDG/TVTM2010/5207/SE Flink, Mattias Berggren, Lisa In the past three decades, food packaging technology has undergone rapid change and the interest for packaging performance has increased. In developing countries, the main focus is to drive down the prices, resulting in primary packaging that often requires a greater need for a stronger secondary packaging than other countries. Yet at the same time, it is seldom that the primary and secondary packaging come from the same supplier. Since the suppliers of secondary packaging in most cases are in the same country as where the product is packed, quality awareness is often less since it is a developing country. Moreover, package damages have been found along the distribution way, and a need to ensure the quality of secondary packages is requested. The Master Thesis is a contribution to knowledge within corrugated cardboard and processes to control the secondary packaging performance in developing countries. The aim is to develop a process to verify quality and performance of the incoming boxes of corrugated cardboard for dairies and other distributors of liquid food. In addition, this is implemented by an actor in a business relationship formed by two different suppliers, i.e. a triad relationship. The outcome of this Master Thesis shall therefore be seen as a tool to help customers to improve their business and together work for a competitive supply chain by eliminating package deformation caused by fragile secondary packages. developing countries control process packaging performance Secondary package corrugated cardboard triad business relationship implementation Business and Economics Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2010 H2 application/pdf

oai:lup-student-papers.lub.lu.se:2174138 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Expanding Protection of Ecosystem Services on Agricultural Lands in the U.S. https://lup.lub.lu.se/student-papers/record/2174138 ISSN: 1401-9191 Zondervan, Maria Ecosystem services that people depend upon for their well-being are being lost at an alarming rate. These services include the provisioning of natural resources, food, medicine, flood protection, climate regulation, water purification, and biodiversity retention. In the U.S., the main threat to these services comes from the rapid pace of land conversion. In just a twenty- year period, an area the size of the State of Illinois of farmland, wildlife habitat and open space was converted to urban, suburban or industrialized uses. The majority of land in the U.S. is privately owned and maintained in some form of agriculture. These lands, whether used for cattle grazing, crop production, or timber production, are essential to providing the ecosystem services people depend on for the basic necessities of life. This thesis author examined what can be done to expand the protection of ecosystem services on agricultural lands to provide for the well-being of the nation, while maintaining an economically viable agricultural industry. It provides options for 1) improving existing conservation programs, 2) increasing landowner participation in conservation programs, and 3) increasing the use of better environmental practices on agricultural lands, regardless of program participation. The methods used for formulating these options began with an extensive literature review of existing U.S. policies and conservation programs affecting land stewardship on agricultural lands. This was followed by a review of the EU policies and a case study of the UK’s Environmental Stewardship Program, to look for potentially transferable agricultural environmental plan options. Additionally, extensive interviews were conducted with USDA program managers, state conservationists, other agency officials, landowners, and environmental consultants to determine the daily functioning logistics of the current programs and regulations. Findings from this research show that current conservation programs are effective in reducing impacts and are even improving ecosystem services; but their reach is limited, applications can be cumbersome, landowner understanding and acceptance is highly variable, and implementation could be more effective. This thesis author concluded that combining and streamlining current conservation programs has the potential for large cost savings while simultaneously making the programs easier for landowners to comprehend. This should result in both increased desire on the part of landowners to enroll, and increased capacity for enrollment. An increase in cross-compliance requirements or shifting funds from commodity support payments to conservation payments would provide even greater capacity, while still providing income support to the agricultural sector. Finally, consideration should be given to fining landowners who cause excessive ecosystem damage. These fines that would attempt to equalize the ‘market price’ with the ‘real price’. This would be a revenue neutral program where the funds received from these measures would be allocated to the conservation programs. Ideally, costs of these measures would be sufficiently high to encourage investment in better conservation practices. ecosystem services agriculture farm bills conservation programs environmental policies Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Internationella miljöinstitutet 2011 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4460795 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Från gårdsbutik till upplevelse- En studie om hur företag på landsbygden skapar upplevelser kring sin verksamhet https://lup.lub.lu.se/student-papers/record/4460795 Sundell, Alexandra Davidsson, Isabell Titel: Från gårdsbutik till upplevelse – en studie om hur företagare på landsbygden skapar upplevelser kring sin verksamhet. Författare: Isabell Davidsson och Alexandra Sundell Nivå: Kandidatuppsats i Service Management, VT 2014 Institution: Institutionen för Service Management, Lunds universitet, Campus Helsingborg Handledare: Erika Andersson Cederholm och Carina Sjöholm Nyckelord: upplevelseekonomin, sinnesupplevelser, entreprenörskap, landsbygdsturism. Syfte: Syftet med uppsatsen är att undersöka hur företag arbetar med att skapa upplevelser kring sin verksamhet. Vi vill belysa vilka förutsättningar som finns för små företag på landsbygden att arbeta med upplevelser och vilken betydelse företagarna har i iscensättandet av upplevelser. Det vi vill bidra med är kunskap ur ett företagsperspektiv om hur och varför upplevelser skapas på ett visst sätt inom landsbygdsbaserad besöksnäring. Metod: En kvalitativ studie med ett abduktivt tillvägagångssätt. Djupintervjuer med småföretagare på landsbygden samt observation av verksamheterna. Slutsatser: Alla de företag vi studerat säljer i grunden en produkt men alla menar att de även säljer en upplevelse. Upplevelsen iscensätts på olika sätt men tre nyckelord i skapandet är kunskap, värdskap och medskapande. Alla företag arbetar aktivt med att stimulera synen, några med att stimulera doft och smak och det de minst fokuserar på är hörsel och känsel. Det som avgör hur de arbetar med sinnen är företagarnas kunskap och medvetenhet samt förutsättningar. Ett aktivt upplevelseskapande menar vi har att göra med de som ligger bakom verksamheten, företagarna. Det är genom dem vi kan skapa en förståelse för varför upplevelser skapas på ett visst sätt. Studien styrker inte tidigare forskning som menar att entreprenörer på landsbygden ofta är outbildade och saknar erfarenhet, då vår studie visar det motsatta. Det som stimulerar utvecklingen av upplevelser på landsbygden är utbildning och intresse och entreprenörskap tenderar att stagnera med en stigande ålder. Vidare styrker inte studien teorier om att det finns många utmaningar med att verka på landsbygden. I våra studerade fall är landsbygden en förutsättning i upplevelseskapandet. Upplevelseekonomin sinnesupplevelser entreprenörskap landsbygdsturism Business and Economics Agriculture and Food Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2014 M2 application/pdf

oai:lup-student-papers.lub.lu.se:3878712 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Market Trends and Product Development of Tray-Sealed Single Serving Ready Meals in Sweden, Taiwan and China https://lup.lub.lu.se/student-papers/record/3878712 ISBN: 978-91-7473-580-2 Chen, Chun-Ning The study was conducted by thematic analysis from secondary data such as literatures, reports and website, and ten interviews which respondents’ backgrounds are experts from ready meal and its packaging related areas. The whole paper followed the structure build from the analysis: Servings and portions, Distributions, Ready meal market and its evolution, Consumer perspective, Ready meal packaging and its evolution, trends of ready meal and trends of ready meal packaging. From the results, the current situation, trends of ready meal, and trends of ready meal packaging from each country were summarized. By learning from each other, it identified the opportunities countries to help both the local and foreign clusters to enter a certain country market. Ready Meals Market Trends Tray-Seal packaging Sweden Taiwan China Business and Economics Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:3878862 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw Technology

Food in tubes: A “retro cool” Swedish innovation -- Industrial History and Consumers’ Perspectives https://lup.lub.lu.se/student-papers/record/3878862 ISBN: 978-91-7473-588-8 Paredes, Karla Marie Batingan “Tube food” is a fascinating facet of Swedish food culture. From an international perspective, it is interesting how a packaging type that is not very common in other parts of the world can encompass a wide range of food products in Sweden. Since tube food consumption in Sweden is not a well-defined phenomenon, an exploratory research was done to address the concern that this knowledge gap exists. The historical background of tube food in Sweden was first investigated, and then the current situation was studied by identifying the different tube food types that are being consumed, and then by discovering the values and meanings that consumers associate with these products. Tube Food Food Packaging Food Innovation Swedish Consumers Consumer Behavior Consumer Values Technology and Engineering Business and Economics Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:3879073 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

The Packaging's Role in Prevention of Product Waste - The supply Chain of Bread https://lup.lub.lu.se/student-papers/record/3879073 LUTMDN/TMFL-13/5113-SE Blom, Johanna Purpose - Food lost or wasted constitutes a substantial environmental, economic and social problem; today roughly one-third of edible parts of food that is produced for human consumption globally gets lost or wasted. Thus, a reduction of waste would contribute to a sustainable use of resources. It has been highlighted that packaging development has the potential to play an important role in this process. Further, bread appears to be an interesting product to investigate since it gets lost or wasted in a large quantity in developed countries and since it is a food product that is sold both packed and unpacked. This thesis examines the formation of waste along the supply chain of bread and tries to sort out aspects that can be connected to the packaging of the product. Further it investigates if there are possibilities to optimize bread-packaging systems in order to decrease the amount of wasted bread. Design/Methodology - To examine the connection between bread waste and the packaging an inductive method was used, trying to draw general and theoretical conclusions based on empirical data. To begin with, a literature review was conducted. The theory was then further used to perform interviews with three different supply chain actors: producers, retailers and consumers. Packaging experts at industrial bakeries and managers at retail stores were addressed with semi-structured interviews face-to-face while consumers were targeted with structured interviews in the form of oral questionnaires. Findings - This thesis concludes that there are aspects in relation to the packaging with the possibility to affect the amount of wasted bread. Primarily the connection to packaging size and date labeling system is discussed. In addition to this, results suggest additional aspects - without relation to the packaging - that have extensive impact on the formation of bread waste. Suggested measures for improvement concern mainly the behavior of consumers and waste formation in households and retail stores. Research Limitations - Interviews were performed with three producers and three retailers in the southern part of Sweden. A total of 50 consumers were targeted with questionnaires in five different retail stores. A larger number of participants, in both interviews and questionnaires, might help strengthening the significance of results. Future - Results from this thesis can be used to optimize the design of bread packaging systems, in an attempt to reduce the amount of wasted bread. A consumer survey of the interpretation and importance of different date labels and an investigation of main reasons for different bread producers to have varying return rates seem like important topics for future improvements. Packaging bread food waste food supply chain environmental impact. Technology and Engineering Earth and Environmental Sciences Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:3910836 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Sustainable Development & Food Reinventing the school meal through public procurement practices: The case of Malmö https://lup.lub.lu.se/student-papers/record/3910836 ISBN: 978-91-7473-584-0 Mendoza Villaneda, Carolina Itzel The importance of food on achieving sustainability has been a topic increasingly moved to the forefront of the international debate. Thus, governments from around the globe have developed and adopted comprehensive food policies aiming at sustainable development. As part of this, public procurement has been identified as a powerful tool leveraging government’s purchasing power and holding an interesting potential to re-shape the food markets. Simultaneously, the school meals program represents the ultimate arena where the addition of efforts striving for sustainable food systems has to find its culmination since it involves the wellbeing of the most vulnerable sector of the population. For this reason, it becomes important to understand the prevalent conditions determining the procurement decisions of school’s catering personnel regarding sustainable sound foodstuffs. The purpose of this thesis is to do an exploratory research of the preschool catering sector in Malmö in order to identify the conditions shaping their procurement decisions with a special focus on organic foodstuffs, resulting from the enactment of a policy for sustainable development and food on 2010. The findings of this investigation aim at providing a deeper understanding of the key factors influencing the purchasing behavior of the cooking staff and how this information can be further employed to motivate the sector towards the attainment of the policy goals. A desktop literature review on the topic, basic statistics and qualitative interviews with involved participants were collected in order to gain deeper insight on the case of Malmö. The information was then analyzed using a modified version of the GPP Hurdle Analysis tool developed by Günther & Scheibe (2006). It was identified that food indeed is in itself a powerful tool persistently involved on the core intrinsic concepts of sustainable development. Simultaneously, coupling the abilities of public caterers with sustainability concerns and applying those on the fertile arena of preschools via the meals program holds a promise that turns out to be more than appealing. If sustainable public catering efforts are applied together with a strategy to educate the youth so to raise their awareness and instill a mentality of sustainability through food, the cycle will be closed from both ends of supply and demand. Even when it seems unlikely that a universally valid strategy for overcoming obstacles for sustainable procurement on the catering sector can be developed, individual strategies can be designed as long as the proper information is made available and motivation is stirred adequately. Sustainable food public procurement school meals public catering Sweden. Agriculture and Food Sciences Social Sciences eng Lunds universitet/Förpackningslogistik 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:3917801 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Introduction of biological and active Modified Atmosphere Packaging through microorganisms https://lup.lub.lu.se/student-papers/record/3917801 Darvishzadeh, Pariya Modified Atmosphere Packaging (MAP) is a technique for modifying internal gas atmosphere of the food package to slow deteriorative reactions inside the package and prolong shelf life of the product. However, due to current limitations of this passive technology, there might be some opportunities for introduction of active MAP through microorganisms. Therefore, the study is conducted on investigation of different types of packaging structures, microorganisms and packaging processes to find the optimum combination of these three factors for creating an active modified atmosphere inside a package. Among non-pathogenic microorganisms, three different groups, which are able to consume oxygen and produce carbon dioxide, are evaluated. These microorganisms, including 1) microaerophiles, 2) facultative fermentative and 3) probiotics, might be able to create modified atmosphere inside the package. They can be incorporated into the packaging structure, either into a closure or into the packaging layer. Moreover, it is also concluded that the physiological state of the microorganisms, either in the form of vegetative cells or spores, has to be in correlation with the packaging process. During the theoretical evaluation of this project, Saccharomyces boulardii is selected in its vegetative form as the potential microorganism to be incorporated into the closure of an orange juice package. Additionally, in the case of applying microorganisms into the packaging film for the creation of MAP, it is investigated whether Bacillus amyloliquefaciens can be the potential microorganism. However, further investigation through laboratory experiments is needed to be able to determine the best conditions for creating MAP by these microorganisms. Different aspects of introducing this method to the market, including safety regulations, environmental aspects and consumer benefits, are furthermore evaluated. Probiotic bacteria Microorganisms Active modified atmosphere Food packaging Saccharomyces boulardii Bacillus amyloliquefaciens Biology and Life Sciences Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4091030 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Matbutikers avfallshantering - Hur matsvinn förebyggs lokalt hos butiker i Lund https://lup.lub.lu.se/student-papers/record/4091030 Gröön, Matilda To produce food that ends up being thrown away is a big unnecessary climate impact which is easily avoided by just treating the product in a different way. There are many reasons why food waste appears, it could be that the “best before” date has expired, the product has been damaged or it is something wrong with it from the beginning. The biggest reason for food waste is that the “best before” date has expired, even if the artifact is good to use a few days after. Even if it is so there are many stores that choose not to sell their products after the date has expired. It is an unnecessary expense for stores to throw away a product that could have been sold if it just had been treated differently. Because of this, most stores work actively for a decrease in food waste. There are different ways to do this, for example: you can put doors on the vegetables refrigerator and work actively with products after season. When an artifact starts to get close to its “best before” date you can choose to lower the price or to use it to make meals that you have for sale in the store. The purpose with this report is to compare differences in the work for the avoidance of food waste in four different food stores in Lund. To avoid food waste there is only one store that has doors on their refrigerator, two stores that have an automatic order system and three of them lower their prices when a product is getting close to its “best before” date. It is also three stores that have in store cooking made by products in the store. One big reason why it is so much food waste is that customers appreciate well filled shelves and a wide range of products to choose between and that’s why the stores order more food than they sell. Most of the stores feel that there is a bigger loss by losing a regular customer than the expenses from throwing away food is. Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2013 M2 application/vnd.openxmlformats-officedocument.wordprocessingml.document

oai:lup-student-papers.lub.lu.se:4113472 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Tomatens öde - En kartläggning av matsvinn i primärproduktionen https://lup.lub.lu.se/student-papers/record/4113472 Andersson, Sara It is estimated that between 30 and 50 percent of the food produced in the world annually will never be consumed by humans. The fact that significant amounts of food are lost or thrown away in the food supply chain is not just an environmental issue; above all it is a huge problem because many people in the world do not have access to food. Lost food and waste appears throughout the whole food supply chain, where primary production is the part of the chain where statistics to a great extent are missing. The Swedish government is now (in 2013) investing 12 million on efforts to reduce unnecessary food waste at all stages in the food supply chain, which includes a mapping of food waste in primary production. The aim of this study is to identify what happens with the standard round tomatoes that are grown and harvested in Sweden (i.e. if the tomatoes are sold to wholesale, are consumed in the private household etc.), with the purpose of determining food waste. Furthermore, the study intends to investigate the cause or causes to why the standard round tomatoes are not sold for human consumption or in one or another way reach the human stomach. And from this evaluate whether there are actions that can be taken to reduce any possible loss of standard round tomatoes in primary production. Interviews with 20 tomato producers and three producer organizations resulted in the conclusion that food waste of standard round tomatoes in Sweden are very small in primary production. The causes of the wastage include tomatoes that are damaged, overripe, rotten, cracked or that they have fallen from the plant and reached the ground. However, if the plant and/or the tomatoes are affected by some disease, the wastage can be much larger. The tomatoes that become waste will either be composted or used for biogas production or animal feed. The cultivation techniques and selling systems that are used are most likely contributing to the small wastage. Resources like energy and water are used in the production and a small wastage means that these are not lost without any use. Although the waste percentage is low it still contributes to a certain amount of lost tomatoes and one way that perhaps can reduce this even more is if these tomatoes could be processed in some way. In that manner more tomatoes can reach the consumer, which is a better utilization of resources. Mellan cirka 30-50 procent av den mat som produceras i världen årligen kommer aldrig människan tillgodo som föda. Att mat slängs eller på annat sätt går förlorad i livsmedelskedjan är ett stort problem, framför allt för att många människor i världen inte har tillgång till mat men också för att produktionen av livsmedel medför en betydande miljöpåverkan. Vad gäller statistiken över matsvinnet är det primärproduktionen, det vill säga det första steget i livsmedelskedjan, som utgör det största mörkertalet. Syftet med den här studien är att kartlägga vad som händer med de vanliga runda tomater som odlas och skördas i Sverige (det vill säga om tomaterna säljs till grossist, konsumeras i det privata hushållet etcetera), med utgångspunkt från att fastställa hur stort svinnet är. Vidare är syftet att undersöka orsaken/-erna till att de vanliga runda tomaterna blir svinn samt utvärdera huruvida det finns åtgärder som kan vidtas för att minska ett eventuellt bortfall av vanliga runda tomater i primärproduktionen. Intervjuer med 20 tomatodlarföretag och tre producentorganisationer har genomförts och utifrån resultatet kan det konstateras att svinn av vanliga runda tomater är litet i primärproduktionen. En kassation på mellan 0-2 procent har angivits och orsakerna till att tomaterna blir svinn är bland annat att de är skadade, spruckna, ruttna, övermogna/mjuka eller att de har trillat ner från plantan. De vanliga runda tomater som blir svinn går i huvudsak till kompostering men det förekommer även att tomaterna blir djurfoder eller används för biogasproduktion. Det framgår också att det kan vara en betydligt större andel vanliga runda tomater som blir svinn om plantan och/eller tomaterna angrips av någon sjukdom. De odlingstekniker och försäljningssystem som används bidrar med stor sannolikhet till det låga svinnet av vanliga runda tomater i primärproduktionen. Men trots det låga svinnet är det ändå en viss volym tomater som försvinner ur livsmedelskedjan och genom att till exempel förädla produkten skulle kanske även de så kallade kassationstomaterna kunna nå hela vägen till konsument. Det kan konstateras att produktionen av vanliga runda tomater sker på ett mycket bra sätt, bland annat bidrar det låga svinnet till att resurser och insatsmedel för produktionen tas tillvara. Vad som händer med de vanliga runda tomaterna när de har lämnat producentledet är dock en annan historia men det kan helt klart konstateras att dessa kan köpas i butiken med gott samvete. Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:2834785 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Vertikal Koordination mot Egna Märkesvaror https://lup.lub.lu.se/student-papers/record/2834785 Wideland, Stefan Artman, Knut De Craene Johansson, Fredrik Vertikal koordination vertikal integration egna märkesvaror transaktionskostnadsteorin dagligvarubranschen Business and Economics Agriculture and Food Sciences swe Lunds universitet/Företagsekonomiska institutionen 2012 M2 application/pdf

oai:lup-student-papers.lub.lu.se:2858427 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology

En fransk trädgårdsbok. Terminologiska aspekter och målspråksanpassning. https://lup.lub.lu.se/student-papers/record/2858427 Källström, Frida Grunden för denna magisteruppsats är en översättning av valda stycken av en fransk trädgårdsbok med ekologisk inriktning. Uppsatsen består av två delar: en källtextanalys som huvudsakligen är baserad på Lennart Hellspong och Per Ledins analysmetoder och kompletterad med studier av bl. a. Karin Mårdsjö samt en översättningskommentar med teoretisk förankring i Rune Ingos och Lita Lundquists läroböcker, kompletterad med iakttagelser av Lars Jäderberg. Uppsatsens syfte har varit att bli medveten om källtextens utmärkande drag, för att i enlighet med dessa kunna välja en adekvat översättningsstrategi. Uppsatsen har samtidigt syftat till diskussion av de översättningsproblem som varit mest framträdande i överföringen från källspråk till målspråk, dvs. hortikulturell terminologi och språkstrukturella skillnader mellan franska och svenska som visat sig vara särkilt påtagliga i odlingsanvisningar. imperativ. terminologi kulturkontext franska instruerande handbok Översättning Languages and Literatures Agriculture and Food Sciences swe Lunds universitet/Översättarutbildningen 2012 H1 application/pdf

oai:lup-student-papers.lub.lu.se:3008475 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Socio-economical feasibility study for a proposed weir on the Magoye River, Zambia https://lup.lub.lu.se/student-papers/record/3008475 ISSN: 1101-9824 Nilsson, Erik The Magoye River is located in the Southern Province of Zambia. This is the most drought prone region in Zambia and a lot of water bodies dry up during the dry seasons, including the Magoye River. Small scale livestock farming is widespread in the area and low water availability during dry seasons forces local farmers to push their cattle long distances for drinking water and grazing during dry seasons. Having cattle spending long periods far away from their farm poses health risks and agricultural management difficulties. In an attempt to increase water availability during dry seasons a local stakeholder forum has proposed a weir construction on the Magoye River. This study assesses the socio-economical impacts and feasibility of this proposal. This study finds that although a new weir on the Magoye River would increase the dry season water availability it would not affect grazing availability, which is already low during dry seasons, much. As such, cattle would still have to leave their farms during the dry season when grazing is depleted. Therefore, a proposed weir would have to be accompanied by expanded irrigation and water withdrawal in the area to increase grazing availability for it to be feasible. On the other hand, as water resources are already under stress in the catchment area increased water withdrawals might come in conflict with downstream water users. drought dry season weir Mazabuka District livestock farming cattle health grazing availability Agriculture and Food Sciences eng Lunds universitet/Avdelningen för Teknisk vattenresurslära 2012 M2 application/pdf

oai:lup-student-papers.lub.lu.se:3364949 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Hållbarhetsförlängning av skuren isbergssallat genom paketering i modifierad atmosfär https://lup.lub.lu.se/student-papers/record/3364949 Kvist, Peter Problem definition: The production, sale and consumption of ready to eat-vegetables and salads have increased at a frantic pace over the last decade and this trend shows signs of continuing. This very much depends on that ready to eat-salads are minimally processed and contain no artificial additives. They also retain a large amount of their nutrients after harvest and do not require any preparation before consumption which is both convenient and timesaving. The importance of these foods as a source of infection has increased during the 2000s compared to the 1900s. It has been confirmed that the sales growth of ready to eat-salads have coincided with the number of cases caused by foodborne diseases. The consumption is done by the consumer without warming up, rinse, or use some other steps that can reduce the number of microorganisms. Therefore it is vital that the previous step in the process, such as irrigation, harvesting and processing, are carried out with Good Agricultural Practice (GAP) and Good Manufacturing Practice (GMP)to avoid contamination of the salad and that any illness to the consumer doesn’t occur. Microorganisms and pathogens affect the shelf life of lettuce by starting different spoilage processes. The shelf life of lettuce can, in addition to working with good practices in all areas before, during and after harvest, be extended by package it in an atmosphere where the gas mixture has been modified to slow the growth of microorganisms. Vegetables are living material and after harvest they still have an active metabolism, hence they continue to respire. Respiration accelerates the biological processes that cause spoilage which affects the lettuce taste, nutritional value, texture and appearance. During the respiration nutrients and water from the vegetable’s own storage are used, that over time will decrease. The respiration rate is influenced by several factors such as maturity, type of product, harvest method and harvest time. A cut product also has a high respiratory rate, and the cutting also causes fluid loss and release of nutrients which promote growth of microorganisms. If the vegetable’s respiration rate is reduced, its lifetime and shelf life will be extended. By packaging in a modified atmosphere this can be achieved. Since many factors affect the respiration rate, one must by practical trials determine what type of permeable packaging film, gas mixture and storage temperature is most suitable for a particular product to give the longest possible shelf life. Purpose: The company Norrvidinge Boställe AB wants to launch cut iceberg lettuce together with different kinds of baby leaf, because there is a large market potential but also to become more competitive. To economically justify a launch of this type a product it requires that the iceberg lettuce has a shelf life of at least 9 days. This means that the product must be fresh and clean and can be consumed, but also that its appearance is acceptable, in this case not discoloured at the end of th product's shelf life. My task and purpose of this essay is to extend the shelf life of cut iceberg lettuce by package it in a modified atmosphere. Method: To determine the longest possible shelf life, a number of trials were conducted where test packages were produced with different packaging films, lettuce blends and gas mixtures. These packages were then stored in different temperatures. The monitoring of the lettuces’ shelf life has been followed by photographing, which also has helped in the evaluation of the different types that were produced. Sensory analyzes were performed on the last day of storage for all types. A microbiological analysis was carried out on the date of expiration to ensure food safety of the lettuces' in the packages that showed the best results. Main conclusions: The first and second trial showed that the arugula was more durable than iceberg lettuce and that the shelf life of iceberg lettuce was not adversely affected in the presence of arugula. A packaging film with an OTR-value between 500-750 cm3/m2/24h per package depending on the length of the package, gave iceberg lettuce the longest shelf life in both trial 1 and 2. The differences in shelf life between the best and worst types were at most 6 days. A high concentration of carbon dioxide, 20 and 30 %, gave the most number of packages the longest shelf life and 0 to 5 % the least. An initial oxygen concentration of around 2,5 % gave a shelf life of 15 days in experiment 3 when stored at 3 ° C. However, lettuce should be packaged in packaging films that have lower OTR-values which are a measure of the amount of oxygen that penetrates or passes through a film at specified temperature- and humidity conditions. Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2012 M2 application/pdf

oai:lup-student-papers.lub.lu.se:1458411 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Mineralämnesförändringar i mineralvatten https://lup.lub.lu.se/student-papers/record/1458411 Ekström, Martin Ramlösa water has from early in the previous century been produced and bottled. Compared to today, the initial production was modest and it taken some time before sales expanded. Today, 90 million liters of packed water per year is produced and the water reaches markets far beyond Sweden's boundaries. The natural mineral water which Carlsberg Sweden Corp. produces at their plant in Helsingborg is composed of two products: Ramlösa Original and Ramlösa Stilla. These are taken from different water catchments and aquifers and their chemical composition therefore diverges. The legislation concerning production of natural mineral water is extensive. There are special rules for the natural water, for processing, marketing and for sales management. The legislation states that the mineral substances may not vary between the natural water and product. The purpose of this study is therefore to investigate how the characteristic components in natural water change in the aquifer as well as during production. The water's chemical composition is above all affected by the geological features that presents in the area. Of the 11 in Sweden validated natural waters for extraction of natural mineral water lies three in Helsingborg. Sample-taking and analyzes from the process and from the wells, shows that most variations are due to the variations in the wells. However, changes in concentration of calcium and potassium can be traced to the process flow. naturligt mineralvatten mineraler mineralämne Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464469 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Verifiering av rengöringsprogrammets funktion i ett nötrosteri https://lup.lub.lu.se/student-papers/record/1464469 Frick, Ulf Verification of the cleaning routines in a nut roastery The purpose of this report is to verify if the cleaning routines used in a specific nut roastery give an adequate cleaning and make the products microbiologically safe. Furthermore, controls of the products have been made with regard to allergens, personal hygiene, cooling, water content, water activity and the level of oxygen left in the packages. The company´s main business is to buy various kinds of nuts which are processed by roasting, frying or coating. And then they are salted and flavoured with spices. From a hygiene point of view nuts are quite easy to handle. The reason is that all microorganisms need water to grow. As the water activity in nuts is low this generally excludes many microorganisms. Only in exceptional cases there is a risk for growth of bacteria´s, but spores from mould can survive tough conditions. This has to be taken caution of in the cleaning routines. There should be no risk of mycotoxins as all nuts delivered have a certificate showing that tests have been made. To improve shelf life the roastery uses the MAP (Modified Atmosphere Packaging), i.e. the air in the package is replaced with nitrogen. The verification is based on the 170 microbiological tests made. The results show that there are some failures that have to be corrected. The most serious one is that there is a great risk of contamination from allergens in the production. The same equipment is used to process products both with allergens and without. As you never can be 100 % sure that there are no allergens at all left in the packages, it would be better to apply for a permit to mark the packages “contain traces of…” If somebody would get an allergic reaction from eating the company´s products, serious damages could be claimed and the company would risk losing customers if the safety can´t be guaranteed. The other thing to be mentioned is that the oxygen levels in several of the packages measured were too high. More tests have to be made to determine if this was just a coincidence or something that happens regularly. If the personnel should be able to fulfill the cleaning routines, more time has to be scheduled for this purpose. Today cleaning takes place if there is any time left. Everybody in the staff must be aware of the importance of good production hygiene, and take their responsibility to make the cleaning routines work. allergens nuts cleaning routines mould Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464476 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Kan man fastställa hållbarheten på en maträtt med hjälp av prognosmikrobiologi? https://lup.lub.lu.se/student-papers/record/1464476 Isidorsson, Ann Sammanfattning Cook-chill är en tillagningsmetod utvecklad för att tillgodose konsumenternas bekvämlighetskrav på färdigmaträtter. Cook-chill är tillagning av mat i stora kvantiteter med snabb efterföljande nedkylning. Nedkylningen ska snabbt till rekommenderad temperatur, från 90 °C till 3 °C inom 90 minuter. Ett avkylningsskåp med hög kylkapacitet används med fördel. Det är av denna anledning som maten förpackas varm i tråg och sen kyls ner. En liten portion går mycket snabbare att kyla ner än en stor. Det är svårt att garantera en total avdödning av mikroorganismer när man inte vet hur många som fanns från början. Men man kan med värmebehandling påverka egenskaperna hos mikroorganismerna. Ett begrepp inom livsmedelsindustrin är pastöriseringsvärde. Pastöriseringsvärdet är en riktlinje för tillagningstemperaturer, man utgår ifrån de mikroorganismer som är svårast att avdöda. För att avdöda Listeria monocytogenes med 90 % krävs en värmebehandling i 70 ºC under två minuter Pastöriseringsvärdet är ett mått på hur lång tid det tar att reducera en population av en specifik bakterie med 90 % vid en viss given temperatur. Hållbarheten kan ökas ytterligare med förpackning i modifierad atmosfär. Syftet är att skydda livsmedlet från omgivande luft. En nedbrytning visar sig genom härskning, missfärgning och smakförsämring och de processer som orsakar störst produktförstörelser beror på syre. Att förpacka med gas är en modern metod som inte bara förlänger hållbarheten utan ger också ett tilltalande utseende på förpackningen. De gaser som används har alla olika egenskaper och passar mer eller mindre bra till denna typ av livsmedel. För att få bredare kunskap i hur sammansatta maträtter håller bäst, kan man i arbeten med livsmedelssäkerhet och produktutveckling använda prognosmikrobiologi. Det är inte tillåtet att ta fram nya produkter eller göra förändringar i produktionslinjer enbart efter användning av prognosmikrobiologi. Verkliga mikrobiologiska tester måste göras innan eventuell nylansering. För att verifiera prognosmikrobiologiprogrammet kan produkterna genomgå en kontroll. Tanken är att de ska bli utsatta för felaktig förvaring, livsmedelsgas sammansättningen förändras eller att en kontamination sker. För att kunna genomföra detta görs en odling på trypton glukos extraktagar (TGEA) och Violett Röd Gall Agar (VRB). Då TGEA är ett lämpligt medium för bestämning av totalantalet mikroorganismer och VRB är ett medium framtaget för att visa antalet koliforma mikroorganismer. Nyckelord: Cook-chill, MAP, hållbarhet och prognosmikrobiologi. Abstract Cook-chill is catering systems developed to meet consumers requirements. Cook-chill is the line of action to cook food in large quantities followed by fast chilling. The time of the chilling is not allowed to take more than 90 minutes to reach recommended temperature, from 90 °C to 3 °C. On the basis of this the food is divided into smaller portions to achieve a fast chilling, because a small portion is the easy way to make it as soon as possible. With heating will it be the greatest death extent possible, the influence conducts change on the property among the germ. An accepted conception within the industrial processing of heat chilled food is decimal reduction (D- time). It takes 70 ºC for 2 minutes to reduce Listeria monocytogenes by 90 %. L monocytogenes is regarded as one of the most heat resistant foodborne pathogen that does not form spores. Therefore will other non-spore forming vegetative pathogens in the food also be destroyed by this heat process. To extend the self life further, modern approach to use modified atmosphere packaging. Apart from the extended self life you will have a more attractive manufactured product. The aim of this diploma work was to study the affect of time and temperature on cook-chill foods from producer to consumer. When possible the results were compared with the Growht Predictor. The Growht Predictor is not allowed to become a quality guarantee instead of real samples. The basic idea is to use already produced cook-chill dishes to verify the Growht Predictor. To examine whether this is possible cultivating can be done on tryptone glucose extract agar and violet red bile agar. These are appropriate for the total number of bacteria and coliform bacteria respectively. Keyword: Chook-chill, MAP, selflife and Growht Predictor. hållbarhet och prognosmikrobiologi. keyword: chook-chill nyckelord: cook-chill map selflife and growht predictor Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/msword

oai:lup-student-papers.lub.lu.se:1464479 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Textur i färsprodukter https://lup.lub.lu.se/student-papers/record/1464479 Purcelovic, Sasa Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/msword

oai:lup-student-papers.lub.lu.se:1464485 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Bedömning av öl – skumbildning, skumstabilitet och grumlighet. https://lup.lub.lu.se/student-papers/record/1464485 Feldt, Kalle Carlsson, Martin There are different kinds of foam with varying stability and appearance and a number of factors which affect this. The volume and the stability of the foam are important for the beer industry due to the fact that many consumers find this a measure of quality. There are many different methods for measurement of the physical properties of beer foam. Unfortunately none is used as a standard. A method has been developed for measuring foam due to the fact that none of the methods were feasible for us. The method is called the Carlsson/Feldt-method and is based on the measurement of drainage time. Measurements have also been made with the Carlsberg-method. The results of these measurements prove that there are differences between the beers of the project. The Carlsson/Feldt method is suitable for measurements of the differences in head retention and foam forming capacity between beers. Besides the measurements of the 22 beers in the project measurements have also been made of two references. The reason for this is to give the reader a view of the results compared to two typical lager beers. The beer haze may be due to a number of different factors and is, with the exception of certain beer types, generally not desirable. Haze measurements have been made of all beers in the project with a turbidity meter. The results show differences between the beer samples. The measurements show that there are differences between the 22 beers in the project both in terms of head retention, foam formation and haze. What causes these differences is not known but hopefully a base has been created for further studies of the barley project. This thesis is part of a collaboration project between SLU in Alnarp and Campus Helsingborg, university of Lund. In this project beers have been brewed from a number of different varieties of barley. These have been grown under different conditions. Measurements of differences in head retention, foam formation and haze between the beers have been made. grumlighet dränering skumbildning ölskum skumstabilitet turbiditet Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464492 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Näringsvärdesförändring under tillagning och varmhållning av måltider avsedda för äldraomsorgen. En studie av tre vattenlösliga vitaminer. https://lup.lub.lu.se/student-papers/record/1464492 Paulsson, Marie Rosenberg, Therese Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464503 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Surkålens mjölksyrebakterier och deras samverkan med vårt immunförsvar https://lup.lub.lu.se/student-papers/record/1464503 Andersson, Niclas Högberg, Per The theme of this essay has gradually grown as a way to merge the individual courses of Food Technology, Lund University, with a special interest regarding probiotics/lactic acid bacteria (LAB). We have studied the process of fermentation in sauerkraut with a hypothesis that “LAB will, with the environmental conditions they create, compete out other microorganisms”. We compared 3 different kinds of starter cultures, their fermentative ability concerning ecologically and conventionally cultivated cabbage. Results: 1. Streptococcus thermophilus and Lactobacillus bulgaricus (from yoghurt). Both kinds of cabbage had a pH ˜ 3, 4.The fermentation was unsuccessful and the product inedible. 2. Lactobacillus plantarum 299v (from ProViva) had the lowest measured pH, less than 3, 4 in both kinds of cabbage. This fermentation was successful and tasted good, 3. Natural LAB. The ecological cabbage had the highest measured pH = 5, 79.It developed other microorganisms than LAB and the sauerkraut started to putrefy, the fermentation was unsuccessful and became inedible. On the other hand, the fermentation of the conventional cabbage became successful where pH decreased to around 3, 45. The product had a good smell and tasted well. Our study consequently presented that a yoghurt culture gives a poor starter, regarding sauerkraut fermentation. 299v gave in our study a better starter culture than yoghurt. The amount of naturally existing LAB, concerning cabbage, depends on the time of harvest and time of storage. The later in autumn cabbage is harvested and the longer the storage time, the poorer the fermentative ability. These factors are of more importance than whether the cabbage is ecologically or conventionally cultivated. If existing in sufficient amount, natural LAB in our study presents good fermentors. Furthermore, it´s not the actual amount of existing LAB that decides the result of fermentation, it´s the specific ability of a bacterium. Fermentation is an ancient method of preserving and flavouring food. Many of these products would, in modern time, be considered as probiotics. Probiotics are defined by FAO and WHO as “live microorganisms which when administrated in adequate amounts confer a health benefit on the host”. The concept LAB includes bacteria preferably from the genus Lactobacillus with approximately 60 different species isolated. Most commonly used for commercial purposes, in the food industry, are Lactobacillus, Leuconostoc, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium. LAB produces in the catabolic process, decomposing carbohydrates, mainly lactate and metabolites as short chain fatty acids (SCFA) which results in a decreasing pH concerning both in vitro and in vivo. LAB in vitro gives food a preserving and flavouring effect. Consumed they in vivo present a variety of positive effects in our immune defence and intestines, such as a protection against pathogenic bacteria and endotoxines, restrain of inflammation, enhances post infectional capability of recovery and increases nutritional assimilation. surkål mjölksyrabakterier fermentering immunförsvar Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464511 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

En smak av kryddor - Ett sensoriskt arbete hos Formidabel https://lup.lub.lu.se/student-papers/record/1464511 Alternäs, Sara This work is about creating a uniform language for Formidabel. At Formidabel, a panel of seven people was selected for sensory tests. One of the selected sensory tests was an identification test. The purpose of this test is to teach a new panel to detect aromas. The panel tested mashed potatoes containing different kinds of spices for each test. They were also tested with an identification threshold test, where the basic tastes were tested. The tests were conducted in a conference room at Formidabel, right next to their kitchen and laboratory. This work is also containing background information about our senses, how we detect taste, spices, aromas and the basic tastes. Some of this material was used at small lectures for the tasting panel to give them more understanding for the work we were doing. The results of the identification test gave 118 different words and expressions. After a couple of weeks the test resulted in a spider diagram that was used as a testing form for the rest of the tastings. It helped some of the panel members with their associations of the spiced up mashed potatoes. The compilation of the spider diagrams shows a spectrum of tastes over the different kinds of spices that were used. The panel was never trained for coherent testing with the spider diagram scale. The identification threshold test gave a positive result during the weeks that past but some of the panel members need more training. Keywords: sensory tests, spices and herbs, identifications test, identifications threshold test kryddor grundsmaker sensorik identifikationsprovning identifikationströskelvärde örter smakspindel Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/msword

oai:lup-student-papers.lub.lu.se:1464525 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Enzymatisk hydrolysering av glutenprotein https://lup.lub.lu.se/student-papers/record/1464525 Persson, Ida Reppe, a starch factory within the concern of Lantmännen is mainly producing starch from wheat but also gets gluten as a product in the process. Currently, the wheat gluten is primarily used to improve the properties of flour for bread-making and as an additive in the baking industry. But there is an interest to explore new uses of the product. To make this possible, the solubility of gluten has to be improved. This can be done by an enzymatic hydrolysis. To find out the hydrolytic efficiency of the protease the degree of hydrolysis (DH%) is essential to know. I've been using the pH-stat method throughout the experiment. This is a method that directly reflects the formation of free amino terminals as a result of hydrolysis and is thus a direct measure of hydrolysis. This is done by constant adding base during the reaction time to keep the pH constant at its original value. By enzymatically hydrolyzing the gluten with an aggressive protease that is especially suitable for breaking down wheat proteins, called Neutrase®, I have managed to get the gluten network more soluble. Since we did not know which DH % of gluten that was desirable, different types of tests has been made. The experiment 1a, b and c was made in order to let the enzyme (concentration = 0.25 % of the protein) work for 10, 30 respectively 60 minutes, in optimal pH and temperature for the specific enzyme. The results were hydrolysis between 0.22 and 0.46 %. During the second experiment the gluten was hydrolyzed in the same way as in the first experiment, but with double dose Neutrase ® with a concentration 0.5 % of the amount of protein to a DH of 2%. A DH of 2 % was pre-calculated to correspond to 25 ml of base. The experiment took 85 minutes. A following inactivation of the enzymes was made with acid shock. Finally the gluten hydrolysates were spraydried. Since a suitable extruder hasn't been available for evaluation of the gluten hydrolysates suitability for extrusion, I have compared the texture of the hydrolysates with wheat flour. Wheat flour is suitable for extrusion. By mixing the different samples with water and using a Bostwick – konsistometer I discovered that gluten with 2 % DH was directly comparable to the texture of wheat flour and should therefore suit well for extrusion. enzymatisk hydrolys protein glutenin gliadin enzym gluten hydrolys Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1464540 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Klordioxidrenat sköljvatten och skalad rödlök https://lup.lub.lu.se/student-papers/record/1464540 Olsson, Liselotte kylförvaring klordioxidrening kvalitet rödlök hållbarhet mikroorganismer Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/msword

oai:lup-student-papers.lub.lu.se:1464561 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Förekomst av mjölksyrabakterier på ölbryggeri https://lup.lub.lu.se/student-papers/record/1464561 Sjöberg, Fredrik Klintrup, Tony Presence of lactic acid bacteria on a beer brewery The purpose of this thesis is to help a brewery solve a mayor problem regarding the quality of their product. The brewery has for a considerable amount of time had a problem with the presence of lactic acid bacteria in their product, which has caused it to acid long before the expiration date has passed. The root of the problem could be established through microbiological sampling along the entire production chain. Since the product of the brewery is something relatively unique, namely fresh beer, the demands on hygiene in the manufacturing process is extra high. Fresh beer is a fresh product and should be handled accordingly and kept at a cool temperature all the way to the consumer. The fermentation-/ storage room in the brewery turned out to have a large presence of lactic acid bacteria. These grow very slowly at low temperatures, but relatively rapid at room temperature. It is a combination of presence of lactic acid bacteria and incorrect kept temperatures after filling that has been the main cause of the poor production quality. The thesis has required a lot of microbiological labour, consisting of cultivating samples from the brewery. An attempt to identify microorganisms through PCR-technology has been implemented. The results from this attempt showed that the samples contained identical bacteria. The conclusion of the thesis was the need for updated cleaning procedures, and some new investment in equipment, and /or possibly new alternative disinfection methods, if the brewery wants to produce fresh beer without lactic acid bacteria in the future. Keywords: Lactic acid bacteria, beer spoilage, fresh beer, beer brewing, PCR, brewery, HACCP pcr ölbryggning färsköl mjölksyrabakterier ölförstörande bryggeri haccp Agriculture and Food Sciences swe Lunds universitet/Avdelningen för livsmedel och läkemedel 2009 L2 application/pdf

oai:lup-student-papers.lub.lu.se:1483007 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

E621, En studie om konsumenters attitydförändring och hur livsmedelsföretag hanterar konsumentens ”nya” efterfrågan https://lup.lub.lu.se/student-papers/record/1483007 Peterson, Frida Danerhall, Gabriella Title: E621, A study of customer attitude change and how this affects the food industry to meet the new requirements. University: Lund University, Service Management, Campus Helsingborg. Subject: Master 15 p. Seminar date: 4th of June, 2009 Author: Gabriella Danerhall and Frida Peterson Advisor: Elin Bommenel and Yvonne Granfeldt Key words: E-numbers, consumption, identity adding, satisfied customer, consumption, communication, quality and value adding. Purpose: The purpose of this thesis is to map and describe the three central examples of additives in the Swedish E-number debate. The three additives that we will focus on is the flavour enhancer glutamate, the preservative nitrite and azo food colour. With base in the additive mapping we will analyze how the sudden mind change towards additives of today’s customers affects the food industry. The analysis will be performed with base in the areas consumption, communication, quality and value adding. Methodology: To be able to answer the raised questions in this thesis we have performed a qualitative investigation according to the deductive approach. To gather information about the E number debate for the analysis we have studied internet pages, blog spots, forums and articulating papers. Our choice of respondents has been performed using the snow ball method. Our interview material has been based on the use of a semi structured interview form. Theoretical perspectives: Our study focuses on the theoretical discussion of consumption theory and the theory of creating satisfied customers. We refer to researchers such as Bauman, Simmel, Bourdieu and Veblen. We have taken into consideration the consumption from an identity creating perspective with the aspects of individual and collective consumption. Further on we have studied the research describing the creation of a satisfied customer which we have applied with base in communication, quality and value adding. For this we study researchers such as Grönroos and Normann. Conclusion: We conclude that the new customer demands is attended by the food industry by reduction of the use and increased regulation of additives. It seems like the food industry has an active communication with their customers to give them clarification of the specifics of the current E number debate. Communication is also used to answer the customer needs and quality requirements. The food industry has to use value adding as a process to reach the goal of satisfied customers. Further on our result show that the customers are guided by the ability to choose and control their consumption. It is all about satisfying different needs and desires. At the same time the customer is encouraged to consume the unknown and by different aspect to be able to express their identity and differentiate from others. It is also clear that the customer is driven by fashion and trends in the society. e-nummer konsumtion identitetsskapande nöjd kund kommunikation kvalitet och värdeskapande Trade Handel Food and drink technology Livsmedelsteknik Business and Economics Agriculture and Food Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2009 H1 application/pdf

oai:lup-student-papers.lub.lu.se:1501554 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Transformable Crutch https://lup.lub.lu.se/student-papers/record/1501554 Samsonaite Kubilinskiene, Rimgaile The overall aim of this project was to make an everyday life for people with reduced mobility better. This crutch helps its users to perform everyday activities easier and feel more comfortable. It provides: - Better mobility; - Better stability, - Comfort; - Possibility to switch from one type of the crutch to another that not only allows stressed body parts to relax but also helps a user to be able to perform different actions. The accessories for the crutch – a special crutch bag is for carrying small personal belongings on a crutch during a walk. The backpack is for carrying bigger things on user’s back and/or storing crutches when they are not in use. The appearance of a crutch is also very important to users. It has to support their self-esteem and do not “scream” about being an assistive device. This concept gives possibility for a user to choose individually between color, material and accessories. When a user has opportunity to modify and personalize his assistive device, then he likes it better. This project of the transformable crutch was focused on short-term users, but it suits for long-term users too. The suggestion would be to remove height adjustability function and cut it individually according to user’s body measurements. Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Industridesign 2008 H2 application/pdf

oai:lup-student-papers.lub.lu.se:2542733 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Medicine

Idrottande ungdomar har inte optimala kostvanor! https://lup.lub.lu.se/student-papers/record/2542733 ISRN LUTMDN/TMFL-12/5097-SE Magnusson, Amanda Idrottande ungdomar, i åldern 12-20 år, har ett specialbehov vad gäller kosten i jämförelse med andra individer. Då ungdomarna fortfarande växer och utvecklas är en sund kosthållning ytterst angeläget för upprätthållande av en normal kroppslig utveckling. Dessutom ställs i och med idrottandet högre krav på näringsintaget eftersom mer energi- och näringsämnen samt vätska förbrukas på grund av den fysiska aktiviteten. För att som idrottare uppnå optimal fysisk prestationsförmåga krävs ett optimerat näringsintag. Om kraven på kosten inte tillgodoses kan individernas framtida hälsa och fysiska prestationsförmåga äventyras. I detta examensarbete har hypotesen ”Idrottande ungdomar har inte optimala kostvanor” undersökts. Syftet har varit att utifrån en litteraturstudie, samt muntliga och skriftliga intervjuer undersöka idrottande ungdomars kostvanor, hypotesens relevans samt behovet av en lösning till detta problem. Utifrån en grundlig problemdefiniering har dessutom möjligheten till en lösning av problemet; i form av ett ”Sportmat”-koncept, undersökts och examensarbetet kan ses som en startpunkt för utveckling av detta ”Sportmat”-koncept. Enligt resultaten som presenteras i rapporten kan ovan hypotes bekräftas; idrottande ungdomar har inte optimala kostvanor. Förklaringen till problematiken är komplex och bakomliggande anledningar tycks bland annat vara kunskapsbrist, låg prioritet för optimala kostvanor; exempelvis på grund av tidsbrist och stress, låg tillgänglighet på bra hälsosamma produkter samt en illa anpassad matkultur. Samtliga dessa anledningar måste avhjälpas för att problemet med idrottande ungdomars icke-optimala kostvanor ska kunna lösas. Genom en grundlig utveckling och etablering av ett ”Sportmat”-koncept bör problemet med att idrottande ungdomar inte har optimala kostvanor kunna lösas. Grunden i konceptet bör vara goda och aptitliga matprodukter som är näringsmässigt skräddarsydda för idrottande ungdomar. Men det är viktigt att även andra komponenter införlivas i ”Sportmat”-konceptet, så som distribution av produkterna, åtgärder som leder till förbättring av måltidsmiljöer och ökad kunskap om kosten, samt ett nära samarbete med den svenska idrottsrörelsen. Ett samarbete med idrottsrörelsen kommer vara ovärderligt för konceptets pålitlighet och framgång. Möjligheterna och idéerna för utveckling av ”Sportmat”-konceptets produkter och tjänster är många och innefattar exempelvis försäljning av specialanpassade produkter för dagens alla mål i sportbutiker, catering av specialanpassade måltider till sportevenemang, prenumeration på specialsammansatta paket med middagsrecept och råvaror, samt utveckling av ett nätbaserat ”Sportmat”-konto där individuella måltider, träningar, matinköp och kostråd kan samlas. Intresset och behov för ”Sportmat”-konceptet tycks vara stort bland de idrottande ungdomarna. Således verkar det finnas en stor potential för konceptet och ett fortsatt arbete med utveckling och implementering rekommenderas därmed. Fortsatta steg i utvecklingsarbetet bör vara att etablera ett samarbete med idrottsrörelsen, undersöka intresset hos livsmedelsaktörer, samt fortsätta att utveckla idéer kring matprodukter, distribution, kunskapsspridning etc. Young athletes, between 12-20 years, have special dietary needs in comparison to other individuals. Since these individuals are still growing and maturing, a healthy diet is of utmost importance for the maintenance of a normal physical development. Moreover; due to physical activity the requirements of energy, nutrients and fluids are higher for young athletes. In order to achieve optimal physical performance athletes require optimized dietary habits. If the requirements of the diet are not met, individuals' future health and physical performance is jeopardized. In this master thesis, the hypothesis "Young athletes do not have optimal dietary habits" is investigated. The aim has been to examine the dietary habits of young athletes, the relevance of the hypothesis and the need for a solution to this problem, on the basis of accessible literature and performed interviews. Additionally, based on a thorough problem definition, the possibility of a solution to the problem has been investigated. This solution should be implemented as a food concept referred to as "Sportmat" (=”Sports food”), and this master thesis may be considered as the starting point for a development of "Sportmat". According to the results presented in this report, the above hypothesis may be confirmed; young athletes do not have optimal dietary habits. The explanation to this statement is complex; underlying reasons appears to be lack of knowledge, low priority for optimal nutrition; e.g. due to time constraints and stress, low availability of healthy products, and an inappropriate food culture. All these mentioned reasons have to be addressed if the problem with young athletes’ non-optimal dietary habits should be resolved. If “Sportmat” is developed and implemented thoroughly it should be possible to solve the problem that young athletes do not have optimal dietary habits. The foundation of “Sportmat” should be delicious and nutritionally tailored food products for young athletes. However, it is also important that other components is incorporated into "Sportmat", such as distribution of the food products, measures that improve meal environments and increase knowledge, and a close collaboration with the Swedish sports organizations. A partnership with the Swedish sports organizations will be a prerequisite for the reliability and success of “Sportmat”. The possibilities and ideas for developing of products and services for "Sportmat" are many and include e.g. sales of customized sports food products in sports shops, catering of customized sports meals to sports events, subscription of specially assembled packages with dinner recipes and groceries, and development of a web-based account for "Sportmat", where individual meals, workouts, food purchases and dietary advice can be gathered. The interest and need for "Sportmat" seems to be high among young athletes. Thus there seems to be a great potential for “Sportmat” and continued work on developing and implementing the idea is recommended. Further steps in this process should be to establish collaboration with the Swedish sports organization, investigate the interest among food manufacturers and distributors, and to continue to develop ideas about food products, distribution, spreading knowledge, etc. Packaging Logistics Food Innovation Agriculture and Food Sciences Medicine and Health Sciences swe Lunds universitet/Förpackningslogistik 2012 H2 application/pdf

oai:lup-student-papers.lub.lu.se:2759975 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Water footprint assessment for water stewardship in the agri-food sector https://lup.lub.lu.se/student-papers/record/2759975 Lindholm, Teresa The water footprint assessment framework aims to illustrate the full impact of water consumption in the whole life cycle of a product, from direct water extraction to water pollution. The framework provides a comprehensive indicator for water resources which, if used with care, can provide detailed information about the different impacts of water consumption in order to aid with water stewardship in the agri-food sector. However, the framework suffers from considerable uncertainties caused by discrepancies in the selection of critical limit values, leaching fractions or models and defining the scale of the study. A case study of oat farming in southwestern Finland and two oat products, oat flakes and an oat drink, is used to illustrate difficulties and opportunities in the application of the framework. The water footprint accounting is done with an applied leaching model and watershed specific nutrient limits for Finland in order to show the importance of the selection of critical parameters. Especially the grey water footprint, a measurement of water pollution and serves as an indicator for water quality, is emphasized as a crucial component in the total embedded water of agri-food products. In this study phosphorus was selected as the critical nutrient in the grey water footprint calculations. Moreover, an alternate impact assessment deviated from the one presented in the water footprint manual is suggested to better illustrate the changes in assimilative capacity of the selected water body. The water footprint of oat is, in this study, calculated to be highly variable depending on the chosen watershed, the leaching model or fraction, and the natural and maximum phosphorus concentrations defined. The study shows that the water footprint assessment framework can only become valuable as an indicator if the parameters used are carefully selected, while reliable benchmarking can only follow if the parameters are standardized. If the assumptions and methodology used are clearly defined from the onset of the assessment, the framework can serve as a useful internal indicator to show trends in water use and quality. Finally, the study illustrates the importance of considering diffuse pollution when planning water stewardship in the agri-food sector. diffuse pollution agri-food water footprint water indicator water quality sustainability science Earth and Environmental Sciences Agriculture and Food Sciences eng Lunds universitet/LUCSUS 2012 H2 application/pdf

oai:lup-student-papers.lub.lu.se:2797064 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology LifeEarthScience

Ålen – omöjlig att greppa https://lup.lub.lu.se/student-papers/record/2797064 Stenberg, Charlott År 2007 kom journalisten Isabella Lövin ut med boken ”Tyst hav”. Boken fick stor uppmärksamhet och belönades bland annat med Stora journalistpriset och Guldspaden och hon utnämndes till årets miljöjournalist. Den utlösande faktorn, som fick Isabella Lövin att börja sätta sig in i fiskeripolitiken på allvar, var ett pressmeddelande från Fiskeriverket i oktober 2003 som meddelade att inflödet av glasål från Sargassohavet till Sverige var nere i mindre än en procent av vad det var 1980. Trots detta såg Fiskeriverket inget skäl till att införa ett ålfiskestopp eftersom det skulle drabba svenska fiskare orättvist hårt, enligt verket. fiskeripolitiken Fiskeriverket ålfiske eel anguilla Science General Agriculture and Food Sciences Cultural Sciences Biology and Life Sciences swe Lunds universitet/Journalistik 2012 M2 application/pdf

oai:lup-student-papers.lub.lu.se:5469986 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

A method for predicting baking performance through evaluation of short crust dough https://lup.lub.lu.se/student-papers/record/5469986 Cheaib, Rana The three major components of short-crust cookie dough are flour, sugar, and fat. Since high fat contents have been shown to have a major effect on the development of the gluten network, studying how these ingredients could affect the texture of the dough and the baked product became interesting. In addition, there are no existing methods on short crust cookie dough that allow predicting the characteristics of the baked product based on those of the dough. Therefore, the task was to study whether developing such a method is possible or not. In this paper, the amount of ingredients was varied and textural analyses were run on dough and baked samples. The results were analyzed using chemometrics and statistical tools and different graphs were plotted to visualize the relations between the variables and parameters. The analyses showed that the fat and egg amounts have a significant effect on the texture of the dough in terms of hardness and gumminess. In addition, the hardness of the baked product was shown to be positively correlated with dough hardness and gumminess, which in turn can be controlled by the addition of fat and/or eggs according to requirements on the final product. Thus, prediction of baking performance based on dough characteristics was shown to be possible. The three major components of short-crust cookie dough are flour, sugar, and fat. Since high fat contents have been shown to have a major effect on the development of the gluten network, studying how these ingredients could affect the texture of the dough and the baked product became interesting. baking performance food technology livsmedelsteknologi chemometrics statistical tools fat egg Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5470876 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience PhysicsChemistryMaths

Produktionsvåtmarker och deras förutsättningar för näringsretention och biologisk mångfald - effekter av vegetationssammansättning och svämplanskonstruktion https://lup.lub.lu.se/student-papers/record/5470876 Ljungström Rautiainen, Ville Modern agricultural practices give rise to environmental issues such as the eutrophication of waters (e.g. rivers and oceans). Increased knowledge and understanding of the negative consequences of nutritional leakage have led to comprehensive mitigation measures, one of which is the construction of wetlands. In order to achieve successful, cost-effective and sustainable measures it is essential to facilitate the creation of wetlands but also to optimize the functions and services they provide. This study analyses the effects of specific wetland design with respect to nitrogen (Tot-N), ammonium (NH4-N), nitrate-nitrite (NO3,2-N), phosphorus (Tot-P) and phosphate (PO4-P) retention and biodiversity of benthic invertebrates. Wetland design (with and without temporarily flooded shallow plateaus) and different macrophyte assemblages (exclusively Phragmites australis and together with Characeae sp.) were conducted on twelve, small constructed wetlands in southern Sweden. This study shows that there were no significant differences between the different wetland designs during the 10 month study period. The results show that nutrient loading varies significantly over time (Tot-N; 6,9-15,0 mg∙L-1, Tot-P; 16,0-186,7 μg∙L-1, ) and that benthic invertebrate communities relatively quickly (4 months) may colonize small constructed wetlands provided connectivity to source habitats. Nitrogen retention was to a greater extent positive than negative relative to phosphorus retention, suggesting differences in wetland retention capacity between the two fractions. The results of this study show that wetlands represent dynamic ecosystems in which functions are highly affected by various aspects not completely covered in this experimental design. Further and more long-term studies with adequate wetland water residence times are most likely a requirement in order to answer the hypotheses of this study. The study highlights the need to take a multidisciplinary approach in order to achieve optimization of wetland functions and services. Produktionsvåtmarker – lika bra för alla syften? Produktionsvåtmarker kan vara ett bra verktyg för att motverka övergödningen av våra hav och vattendrag. Detta eftersom produktionsvåtmarker genom till exempel växtupptag kan fånga in näring samtidigt som växter och djur får ett bättre och mer varierat landskap. Växtbiomassan kan sedan skördas och användas som resurs för biogasproduktion. Hur väl våtmarkerna förmår bidra med dessa funktioner beror däremot på en rad olika saker som man måste ta hänsyn till om man vill uppnå ett effektivt åtgärdsarbete. Övergödning är ett stort problem som hotar ekosystem i hav och vattendrag. Den största orsaken till problemet är att stora mängder näringsämnen som kväve (N) och fosfor (P) läcker ut från jordbruksmarker. Att anlägga produktionsvåtmarker kan vara en bra lösning som ger flera fördelar utöver att tillvarata näring. Frågan är om och hur man kan optimera våtmarkerna för att de ska ha en så fördelaktig verkan som möjligt. För att besvara denna fråga har tolv våtmarker anlagts och behandlats olika för att ta reda på om en viss behandling kan förbättra våtmarkens förmåga att fånga näring och bidra med en högre biologisk mångfald för bottenlevande djur. Våtmarkerna planterades med antingen enbart övervattensvegetation eller tillsammans med undervattensvegetation. Våtmarkerna hade ett grundare parti som översvämmades med jämna mellanrum i hälften av våtmarkerna för att efterlikna naturliga flödestillstånd. Resultaten visar att våtmarkernas verkan inte påverkades av behandlingarna i detta experiment. Förmodligen beror detta på att det finns ännu viktigare aspekter som inte kontrollerades i försöket. En sådan aspekt är troligtvis den tiden vattnet uppehåller sig i våtmarkerna. Då denna var generellt kort och våtmarkerna var nyanlagda har förmodligen effekten av behandlingarna inte hunnit visa sig. Däremot visade resultaten att de våtmarker med undervattensvegetation hade betydligt fler individer av tre arter bottenlevande djur. Detta indikerar att undervattensvegetation har en betydelse för dessa organismer. Resultaten visar att ett tvärvetenskapligt angreppssätt är ett måste för att kunna uppnå optimering av våtmarker. Tiden vattnet uppehåller sig i våtmarken verkar vara av yttersta vikt. En mer långvarig studie med längre uppehållstider krävs för att påvisa skillnader mellan behandlingar, likt de i denna studie. våtmark vattenvård näringsretention biologisk mångfald övergödning fosfor kväve phragmites australis characeae sp wetland water management nutrient retention biodiversity phosphorus nitrogen eutrophication Earth and Environmental Sciences Biology and Life Sciences Agriculture and Food Sciences Chemistry swe Lunds universitet/Miljövetenskaplig utbildning 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5472252 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience PhysicsChemistryMaths Technology

Investigation on the Use of Intermediate Crops for Anaerobic Digestion as a Renewable Source of Energy https://lup.lub.lu.se/student-papers/record/5472252 Ahlberg, Ida Silva Nilsson, Thais Leidiomara The eminent dilemma around the relationship between the increasing world population, the need of new fuel sources and environment issues has raised great awareness in the last decades. The European Parliament has set common goals such as the reduction of the greenhouse gases by 20 % by the year of 2020, followed by the requirement of at least 10 % of the fuel has to be biofuel. An adjacent issue is the source of the biofuel, which are currently most of agricultural crop nature. However these energy crops should not compete with food crops and favourably have other features that promotes its usage. Intermediate crops are for example a promising resource since it may reduce the risk of the nutrients leaching since the crop can take up nutrients in the soil. The aim of this thesis was to investigate the potential of six different intermediate crops (hemp, oilseed radish, white mustard, phacelia, sudangrass and hairy vetch) as energy resources under anaerobic digestion condition after 30 days. Hairy vetch showed the highest methane yield (343 m3/ t VS) followed by sudangrass (316 m3/ t VS). Sudangrass showed a slight potential to increase the methane yield (97 % of theoretical yield based on the component analysis for the sudangrass) if steam pretreatment is for instance applied. This relatively high yield result could be attributed to the relatively low lignin content of sudangrass compared to other crops (16 % of TS). An important factor taken into consideration when selecting which crop to investigate for pretreatment was also the methane yield per hectare for sudangrass which had the second highest value (995 Nm3/ ha) after oilseed radish (1217 Nm3/ ha). Other factors were also taken into account in the decision such as: total solids content, how easily the crop is managed in agriculture for example due to water content and the negative impact of shared diseases with other crops. Based on the results and factors discussed above, the crop which had the greatest potential for methane yield improvement but also availability of ensiled material, sudangrass, was further investigated for the pretreatment effects on methane production. The ensiled sudangrass was pressed into a liquid fraction and a solid fraction, where the latter was taken forward to the pretreatment step. The pretreatment conditions studied were steam pretreatment with added catalyst (1 % acetic acid or 2 % sodium hydroxide weight percentage base on total solid of sudangrass, sprayed in the crop) and it was compared to steam pretreatment alone. Also different temperatures (180 °C, 190 °C, 200 °C and 210 °C) and retention times (5 and 10 min) were studied. The sodium hydroxide impregnated crop did not show better yield than the ensiled sudangrass. Quite the contrary: the alkaline catalyst showed in the best case scenario (190 °C and 10 min) a methane production decrease of 12 % compared to the solid fraction of ensiled sudangrass (325 m3/ t VS). On the other hand the acid treatment at 190 °C and 5 min residence time showed an 11 % increase in the same context. The acid treatment at 190 °C and 5 min showed the highest final methane yield (362 m3/ t VS). Conclusively it could be said that all the intermediate crops have a potential for usage in methane production, assuming other aspects are optimized for its usage. Pretreatment can be with advantage be used to improve the methane yield, where there is room for improvement. The question is rather what specific combination of pretreatment conditions will yield the best enhancement and careful investigations should be made before determining the ultimate pretreatment for a specific crop I detta examensarbete har sex olika mellangrödor (hampa, honungsört, oljerättika, sudangräs, luddvicker och vitsenap) undersökts för användning till biogas produktion som ett alternativ för framställning av biobränsle. Miljöfrågor, behovet av nya bränslen och ökningen av världens befolkning har lett till uppmärksamheten för förnybara bränslen det senaste årtiondet. Den Europeiska Unionen har satt gemensamma mål att minska utsläppen av växthusgaserna med 20 % till år 2020, vilket följs av att minst 10 % av bränslena i transportsektorn ska vara förnybara. Biogas är ett av de befintliga alternativa bränslena. Dessutom är det mycket fördelaktigt om råvaran för biogasen inte konkurrerar med jordbruksareal avsedd för livsmedel. De så kallade mellangrödorna blir i kontexten ett mycket bra alternativ eftersom de förebygger kväveläckage genom att fånga upp näringsämne från jorden. En viktig fråga är källan till biobränslet, vilket för närvarande är mest jordbruksgrödor, såsom majs och vete. Den energigröda som används till produktion av biobränsle bör dock inte konkurrera med livsmedelsgrödor utan även ha andra funktioner som främjar dess användning. Mellangrödor är ett lovande material då de bland annat kan förbättra kvalitén i jorden genom att binda näringsämnen och minska näringsläckaget till närliggande vattendrag. Mellangrödor etableras och skördas i ett intervall i grödsekvensen eller växtföljden då marken ligger oanvänd för annan odling, mellan två huvudgrödor. Huvudgrödorna kan till exempel vara potatis, höstvete eller raps. Biogas består till största delen av metan och därefter koldioxid. När våra undersökningar gjordes på metanutbyte blev det oljerättika som gav bäst resultat per hektar, följt av sudangräs. För sudangräs ansågs det finnas utrymme för förbättringar med hjälp av förbehandling. Ensilerat sudangräs valdes därför för ytterligare undersökning. Detta utifrån bland annat beslut om att ensileringen av material blivit bra, hur lätt materialet är att hantera i jordbruket och resultat för metanutbyte per hektar. Undersökningen delades upp i två typer av förbehandlingar, en där det ensilerade sudangräset impregnerades med en syra och en där det impregnerades med en bas. Det ensilerade sudangräset sparades i en vätskefas och en fast fas. Den fasta delen av sudangräset behandlades med ättiksyra eller med natriumhydroxid. Därefter ångförbehandlades sudangräset och under ångförbehandlingen testades olika temperaturer och uppehållstider. Den förbehandling som gav högst metanutbyte var syra-katalyserad sudangräs ångförbehandlat i 190 °C och med 5 minuters uppehållstid. Undersökningen visade att sudangräs katalyserad med natriumhydroxid som bas inte gav bra resultat, då metanutbytet var lägre än både färskt material och ensilerat sudangräs. Analyser på såväl färska mellangrödor, ensilerat material samt förbehandlat sudangräs har gjorts med avseende på komponentanalyser och undersökningar för metanutbyte. Det har tagits fram hur mycket socker, biprodukter och lignin som de olika materialen innehåller. Med analys av dessa resultat tillsammans med resultat för metanutbyte gjordes slutsatser både för färska mellangrödor och för det förbehandlade sudangräset. Slutligen kom vi fram till att syrakatalyserad ångförbehandling på sudangräs gav bättre metanutbyte än baskatalyserad. biofuels pretreatment acetic acid steam pretreatment sodium hydroxide kemiteknik chemical engineering Mellangrödor Hemp White mustard Oilseed radish Sudangrass Hairy vetch Phacelia energy Intermediate crops Biogas Anaerobic digestion Agriculture and Food Sciences Earth and Environmental Sciences Biology and Life Sciences Technology and Engineering Chemistry eng Lunds universitet/Kemiteknik (CI) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4587864 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Collaboration and Innovation in Food Industry https://lup.lub.lu.se/student-papers/record/4587864 ISBN: 978-91-7623-050-3 Bombaywala, Mustafa Ali Ashfaq In the dynamic economic environment where knowledge is vastly distributed companies can no longer rely on their own research and are pushed to utilize outside sources to sustain growth. At the same time food industry involves large number of horizontal and vertical relationships, the very dynamic nature of these relationships play role in innovation. In order to fully capitalize on supplier-customer collaboration it becomes vital to understand the dynamic relation between packaging and processing industry and need to operate closely, develop ways to identify good partners and create & maintain fruitful collaboration. Based on this understanding the primary purpose of the research is to study interactions and relations between stakeholders in food industry, to gain an understanding of the driving forces for development in food processing and packaging technologies.This understanding can then be utilized to identify the barriers for collaboration. Title Collaboration and Innovation in Food Industry - Study on collaboration of packaging and process equipment industry with food manufacturing. Author Mustafa Ali Ashfaq Bombaywala Supervisor Malin Göransson, PhD Student at Division of Packaging Logistics, Department of Design Sciences, Faculty of Engineering, Lund University. Issue of study In the dynamic economic environment where knowledge is vastly distributed companies can no longer rely on their own research and are pushed to utilize outside sources to sustain growth. At the same time food industry involves large number of horizontal and vertical relationships, the very dynamic nature of these relationships play role in innovation. In order to fully capitalize on supplier-customer collaboration it becomes vital to understand the dynamic relation between packaging and processing industry and need to operate closely, develop ways to identify good partners and create & maintain fruitful collaboration. However the research on collaboration with packaging and processing equipment industries as well as academia is rather limited. Purpose The primary purpose of the research is to study interactions and relations between stakeholders in food industry, to gain an understanding of the driving forces for development in food processing and packaging technologies. Also gain insight into the innovation process at major Packaging solution provider (PSP) and Process equipment manufacturers (PEM), their interaction, collaboration and information sharing with food manufacturing companies (FMC). This understanding can then be utilized to identify the barriers for collaboration. Method The research follows an inductive approach which starts with a premise and structure is built around the conceptual framework and the research objectives. Secondary data collected through literature survey was utilized to develop a conceptual model. Primary data was collected through interviews with experts from the industry and academia who have experience in working with innovation and collaboration. A non-probability sampling technique was adopted and II Semi-structured interview technique was followed. The interviews were transcribed to text and categorized under common themes which for analysis and comparison. To ascertain the credibility of the data it was triangulated and compared to literature. Conclusion The views of industry experts strongly reflect that the role of suppliers of processing and packaging in food industry is “contractual” in nature, whereas ingredient suppliers tend to be more mature partners in the innovation process. The innovation process at major food machinery and packaging companies corresponds well to the ‘food-machinery framework’ of open innovation (Bigliardi et al., 2010). It is apparent that food industry is taking steps to integrate external knowledge sources in the innovation process, still suppliers continues to play limited strategic role in innovation. Some barriers to collaboration were identified and they can be grouped into two types: technical and perspective. Technical factors constitute lack of technical expertise amongst food manufacturer, requirement for legal framework and difficulty in predicting future needs. But the more imperative barriers are lack of trust, skepticism about new technologies and conflict of interest Trust continues to be the major barrier for collaboration and further research needs to be focused on this aspect. Innovation Management Collaborative innovation food manufacturing food packaging innovation process academia-industry collaboration Agriculture and Food Sciences Business and Economics eng Lunds universitet/Förpackningslogistik 2014 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4693467 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Mathantverk i nätverk - En studie om samverkan på landsbygden https://lup.lub.lu.se/student-papers/record/4693467 Pettersson, Elin Jönsson, Agneta Landsbygden och lokalproducerad mat har fått alltmer uppmärksamhet i media under de senaste åren. Även på politisk nivå har detta uppmärksammats och genom olika åtgärder uppmuntras företag att driva projekt med mål att utveckla landsbygden genom att samarbeta i olika typer av nätverk. Syftet med denna fallstudie är att bredda kunskapen om hur småskaliga företagare upplever samverkan i ett nätverk. Frågeställningarna besvaras genom analys av 11 kvalitativa intervjuer med mathantverkare som deltar i ett nätverk samt observationer i samband med intervjuerna. I studien framgår det att aktörerna upplever samverkan som positivt. De uppfattar att samverkan och samarbete leder till större sammanhållning då de sociala kontakterna har stärkts och känslan av konkurrens minskat. Genom diskussioner om medlemskriterier och om definitionen av lokal mat visar aktörerna på hur meningsskiljaktigheter leder till kunskapsutbyte och därmed en bättre förståelse för andra aktörer. Därmed kan meningsskiljaktigheter ha en positiv inverkan på samarbetet i ett nätverk. Studien visar även på att engagemanget bland aktörerna är ojämnt fördelat och detta kan relateras både till aktörernas inställning och till deras värdering av nätverket, samt typen av verksamhet. Mindre engagerade aktörer har nästan enbart positiva upplevelser av samverkan och samarbete, och förefaller därför mer nöjda med sitt medlemskap i nätverket än de som är mer engagerade. Landsbygdsturism Lokal mat Nätverk Värdeskapande Mathantverk Agriculture and Food Sciences Social Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2014 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8936421 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves https://lup.lub.lu.se/student-papers/record/8936421 Karasa, Iliana One of most ancient food preservation methods is freezing because there are not caused significant changes the sensory characteristics and nutritional value of foods. Last decade, have been made great steps for the optimization of freezing tolerance of fresh vegetables, fruits and species. Cold injury occurs when the cells are exposed to temperatures lower than 0oC. Cold injury is a consequence of the ice formation in the plant tissue and cell membrane injury . Freezing tolerance of organic fresh oregano leaves is optimized by applying two pre-treatments: vacuum impregnation and pulsed electric fields using a trehalose as cryoprotectant. Firstly, it was applied vacuum impregnation. An essential part of the vacuum impregnation system was the chamber in which the pressure was automatically regulated to increase or decrease. The fresh oregano leaves were vacuum impregnated while they were immersed in isotonic trehalose solution 10 % (w/v). The ideal conditions for the vacuum impregnation on fresh oregano leaves were determined by applying different combinations of vacuum-atmospheric pressures and durations. To decide the most suitable the leaves were weighted. The fresh oregano gained 24% weight in isotonic solution. Secondly, it was applied the process of pulsed electric fields. The conditions of PEF were chosen according to the descriptions of Phoon et. al., 2008. These conditions (field strength, pulse width, number of trains, space between trains, number of pulses in a train, space between trains) allowed the homogenous and reversible electroporation of fresh oregano leaves. Next, it was followed resting time of 1, 2 and 3 days at 4oC. The leaves were frozen and immediately thawn. The combination of vacuum impregnation and pulsed electric fields treatment optimized the freezing tolerance but not for a very long time. When the leaves were frozen and thawn, they started to die gradually. The rate of dying of the pretreated leaves that were rested for 1,2 and 3 days was different. The longer the resting time the slower the dying rate of the leaves. Dying of pretreated leaves presented a pattern. Small dark brown spots started to form on the leaves. These spots were agglomerated latter until the whole surface of the leaves was covered. The problem was not solved, thus it is needed further research. Fresh spinach and ruccola can survive freezing. What about fresh oregano? Freezing is one of the oldest food preservation methods since it preserves better the original color and flavor of foods. However, freezing and thawing of fruits, leafy vegetables and herbs causes quality degradation. This can be overcome by a new method that was developed by scientist from Lund University. This method includes two pretreatments before freezing and thawing: vacuum impregnation and pulsed electric fields. This innovative method managed to improve drastically the freezing tolerance of spinach and ruccola. However, in the case of oregano this method is successful only for short period, since are formed dark brown spots on the leaf surface. The brown spots are dead areas of the leaf surface. Iliana Karasa, a master student from Lund University describes how the resting time after the pretreatments and before freezing and thawing affects the time that leaves remain viable. It is an undeniable fact that the trends in food market have changed. Humans have an innate sense to attach to natural things. Thus, it is not surprising that nowadays consumers prefer to buy less processed food products. According to consumers, natural foods are healthier option. Food scientists need to adapt to the customers preferences and develop new methods of preservation. Freezing is one of the oldest food preservation methods, used widely for many food products. Nevertheless, freezing and thawing damages the integrity of frozen foods such as spinach and berries. This problem can be avoided thanks to the development of two pretreatment methods before freezing. A decade ago, a group of food engineers at Lund University in Sweden developed a new revolutionary preservation method for leafy vegetables, to conserve their freshness, integrity and naturalness after freezing and thawing. Thanks to this method, leafy vegetables such as spinach can retain their freshness. This method can reduce the costs of off-season food and volume of food waste. The damage on fruits and leafy vegetables is caused by the formation of ice crystals during freezing. Ice crystals harm cells and cause leakage, thus their natural characteristics are lost. The solution for naturalness loss is the avoidance of cell damage. The method consists of two pretreatments (vacuum impregnation and pulsed electric fields), resting time, freezing and thawing. Oregano leaves Freezing Freezing tolerance Pretreatments Vacuum Impregnation Pulsed electric fields food engineering livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8938788 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw Technology

Improving Information Uptake for Climate Change Adaptation by Integrating Indigenous Knowledge Systems with Climate Information Services https://lup.lub.lu.se/student-papers/record/8938788 Chaplin, Daniel Subsistence farmers in the developing world are one of the most vulnerable groups to the impacts of climate change. Strengthening their adaptive capacity requires information to inform their climate and agricultural-related decisions. Climate information services offer great potential to inform farmers’ decision-making, enabling households to strengthen their ability to manage climate-related risks and to increase their agricultural productivity. However, climate information services often fail to build upon existing local capacities, e.g. indigenous knowledge systems, reducing the uptake of information, and subsequently the potential for enhancing resilience. Accordingly, the aim of this thesis was to: increase the knowledge about the potential to improve information uptake for climate change adaptation by integrating indigenous knowledge systems with climate information services. This was achieved through the application of two methods: 1) scoping study of the scientific literature, and 2) case study focusing on the Karamoja Sub-region of Northeast Uganda. Through the scoping study interrelated factors influencing information uptake were identified, they were: 1) access to information, 2) source of information, 3) utilisation of information, and 4) perceived usefulness of information source. The extent to which these factors were evident in Karamoja was subsequently examined through the analysis of household-level questionnaire data collected by the World Food Programme. It was discovered that farmers in Karamoja have low levels of access to information and that often the information is not tailored appropriately, reducing its utilisation. Furthermore, it was revealed that farmers rely upon indigenous knowledge systems for agricultural and climate information and that they perceive indigenous sources and modern sources as equally useful. These findings demonstrate that there is potential to improve information uptake for climate change adaptation in the region by integrating indigenous knowledge systems with climate information services. This thesis contributes to the existing knowledge on information uptake for climate change adaptation from indigenous knowledge systems and climate information systems by providing an extensive review of the scientific literature and a detailed analysis of a context specific case study. Importantly, issues were identified that can be addressed by policy and decision makers to improve information uptake for climate change adaptation through the integration of indigenous knowledge systems with climate information systems. Four factors that affect the ability of subsistence farmers in the developing world to use information to adapt to a changing climate were identified from the literature: 1) access to information, 2) source of information, 3) usability of information, and 4) perceived usefulness. The extent to which these factors were evident amongst farming households in the Karamoja Sub-region of Northeast Uganda was then examined through the analysis of questionnaire data collected by the United Nations World Food Programme from over 4,000 households. It was discovered that farmers in Karamoja have limited access to information and often the available information is not tailored appropriately, reducing its usability. For instance, only 1 in 10 farmers had access to livestock production and management information and of those that did, less than two-thirds were able to use the information. In relation to information sources, it was found that farmers source their forecast, and production and management information from local indigenous and modern climate information services sources to a similar extent, indicating they use a combination of sources. Interestingly, it was revealed that farmers rely upon indigenous sources for agricultural and climate information. For instance, the farmers ‘own knowledge’ (the most popular agricultural and climate information source) was relied upon by over half of farmers. Finally, it was found that farmers generally perceive indigenous sources and modern sources as equally useful for agricultural and climate information. These novel findings demonstrate that there is both a need and potential to improve information uptake for climate change adaptation in Karamoja by integrating local indigenous knowledge systems with modern climate information services. Doing so would assist vulnerable groups to adapt the impacts of climate change. Climate information services offer great potential to inform farmers’ decision-making, enabling farmers to strengthen their ability to manage climate related risks and to increase their agricultural productivity. However, climate information services often fail to build upon existing local capacities, e.g. indigenous knowledge systems, reducing the uptake of information and as a result the potential for improving adaptation to climate change. This thesis contributes to the existing understanding of information uptake for climate change adaptation from indigenous knowledge systems and climate information services by providing an extensive review of the literature and a detailed analysis of a context specific case study. Importantly, issues were identified that can be addressed by policy and decision makers to improve information uptake through the integration of indigenous knowledge systems with climate information services. Adaptation Climate Indigenous Knowledge Information Agriculture and Food Sciences Social Sciences Technology and Engineering eng Lunds universitet/Avdelningen för Riskhantering och Samhällssäkerhet 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8938998 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Lipase activity in Swedish raw milk https://lup.lub.lu.se/student-papers/record/8938998 Hartmann, Julia Bovine milk contains several enzymes which can affect the quality of milk. One of these enzymes are lipases which hydrolyse the triacylglycerides in milk. In this process off-flavours, odour and product defects are generated. By controlling the enzymes activity, milk quality can be increased and therefore milk and dairy products can be stored for a longer time. This is desirable since the world demand for long shelf-life milk and milk products is increasing. To monitor the quality of raw milk and control the enzyme activity, a well-functioning method to detect lipase activity is desired. Thus, the aim of this thesis was to investigate and improve an existing method to determine lipolytic activity which is based on a fluorescent approach. With this method, a sensitive fluorescent measurement of the lipase activity directly in the natural milk environment is possible. Once the method was evolved, raw milk samples from different regions in Sweden and from different origins, i.e. farm and dairy, were investigated and evaluated for possible differences in lipase activity. No significant difference was found between samples from farm and dairy origins. Between the different regions a significant difference was discovered. The lowest lipase activity in milk was found in milk from the south (Skånemejerier) followed by milk from the mid region of Sweden (Arla) and the highest lipase activity was seen in milk from the north (Norrmejerier). The lipase activity was also correlated to other previously measured properties of the milk. A significant negative correlation to some long chain fatty acids could be seen. This indicates that long chain fatty acids inhibit lipase activity in the milk which has previously been observed in the adipose tissue of rats and in goats milk. The long chain fatty acid content in milk can be influenced by the feed. Thus, the results of this thesis indicate that the raw milk quality could be improved by increasing the amount of long chain fatty acids in the milk through the feed and thereby reduce lipase activity. Lipases are enzymes that split the fat in milk. This reaction is called lipolysis and results in the release of free fatty acids. These free fatty acids give off-flavours, odour, and product defects to the milk. By controlling the enzyme activity, milk quality can therefore be increased and the shelf life of milk and dairy products can be extended. This is desirable since the world’s demand for long shelf-life milk and milk products is increasing. Hence, it is useful to have a well-functioning method which can detect lipase activity to monitor the quality of raw milk. There are some existing methods to measure the lipase activity. However, the optimal assay for routinely measurements of dairy products for predictive purposes is still not devised. One method was published that measures the lipase activity in the natural milk environment, which has a limited number of experimental steps and has a high sensitivity. However, previous attempts to repeat this method failed. Therefore, the scope of this project was to further investigate that method and improve it. The theory behind this method is to add a substrate to the milk and let it incubate for a specified time. This substrate consists of a fatty acid that is attached to a molecule called 4-methylumbelliferyl. This compound is non-fluorescent unless a lipase splits off the fatty acid to yield one molecule of highly fluorescent 4-methylumbellifery and one molecule fatty acid. Thus, if there is more lipase activity present, more fatty acids are split off and the fluorescence is higher. A fluorescence measurement is not possible in a turbid media like milk and therefore the turbidity needs to be decreased before a fluorescence measurement can be carried out. In milk, the fat droplets and proteins that are present in form of casein micelles cause the turbidity. The basic procedure to remove turbidity is a defatting step, followed by the addition of two solutions to remove the turbidity of the milk by unfolding the protein and make it go into solution. Furthermore, these added solutions stop the enzyme conversion by lowering the pH and thereby denature the lipase. Fluorescence intensity is highly dependent on pH and thus the last solution also rises the pH to a near neutral pH where acceptable fluorescence intensities are seen. By adjusting the pH as it was specified in the previously published method, the method to detect the lipolytic activity showed to be working. However, the variation between data was high and thus further investigation on optimal pH and experimental procedures finally resulted in a lower variation. Also, the centrifugation step and incubation temperature were optimized to attain a more reliable method. It was possible to reduce the limit of detection and quantification of lipase activity and thereby not just attain a more robust but also more sensitive method in comparison to the previously published method. The newly developed method was validated by incubating the substrate in the milk for different times and checked for a linear relation. Also, a comparison of a fresh milk and the same fresh milk which was frozen for different times showed that there is no difference in lipase activity between a fresh and frozen sample. This is important since the measurements carried out later were done on frozen samples. With the developed method, raw milk samples from different regions of Sweden were examined and evaluated for possible differences. The samples were taken both on dairy and farm level. No significant difference between these origins could be seen. However, all three regions were significantly different from each other - the milk from Skånemejerier (south of Sweden) exhibited the lowest lipase activity followed by milk from Arla (mid Sweden) and the highest lipase activity was detected in milk from Norrmejerier (north of Sweden). The lipase activity results were also correlated to other properties of the milk measured previously. These properties include the fat content, amount of fatty acids, and bacterial count of the milk. However, none of the properties had a significant correlation except for some long chain fatty acids which showed a negative correlation to the enzyme activity. This indicates that a high amount of certain long chain fatty acids reduces the lipolytic activity. This effect has been seen in the adipose tissue of rats and in goat’s milk before. Since the amount of long chain fatty acids in the milk can be influenced by the feed, a hypothesis is that the lipase activity could be reduced by changing the feed of the cows. food technology livsmedelsteknologi raw milk lipase activity Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8942975 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths Technology

Fouling Dependency of Air in Dairy Processing https://lup.lub.lu.se/student-papers/record/8942975 Lorin, Erik In this master thesis project, the formation of fouling on heat exchanger surfaces in dairy processing and mainly the influence of air was examined. Based on prior experimental findings regarding the influence of air bubbles in combination with calculations based on solubility properties of air in milk, a hypothesis was stated. Milk can enter the processing system without any undissolved air, with altered equilibrium due to change in temperature and pressure the solubility can decrease. From this phenomenon, air bubbles can be created which are simultaneously filled with steam at the corresponding steam pressure. Assuming the steam is evaporated from the boundary layer of the bubble a local increase in TS would be present, creating a fouling footprint. The influence of dissolved air and processing pressure on the fouling rate was examined in the thesis and the reason behind the creation of fouling is assumed to be drying. A lab scale tubular heat exchanger UHT was used in the experiments and a part of the thesis is focused on the instrumentation of the machine. The results points in two directions. While processing milk entering with a high level of dissolved air, an increased process pressure led to a decreased initial fouling rate and prolonged induction period. The results from processing milk with low level of dissolved oxygen were inconclusive. Either a point of low enough oxygen level and high enough pressure was reached for nil creation of bubbles, or the milk properties were changed from the pre-processing which intended to lower the oxygen level. How come some milk can be stored outside of the refrigerator for several months without going bad? How is this milk processed and does the air content affect the processing? If these questions have stumbled upon your mind this is the article to point your eyes towards. Milk has not always been an as obvious choice for a nutritional beverage as it is considered today. Since it is almost an optimal environment for the growth of microorganisms, without proper processing several dangerous organisms can be found in milk. Raw milk has been known to contain pathogens like Salmonella, E. coli, Listeria and Campylobacter and historically, raw milk was a common source of spreading diseases like tuberculosis, typhus and scarlet fever. To kill the harmful substances milk is heated to a certain temperature for a certain time, called pasteurization. It was from the work performed by Louis Pasteur in the 19th century regarding the lethal effect heat has on microbes the process today commemorates his name. The kind of processing this thesis deals with is called Ultra High Temperature (pasteurization) which is performed in the temperature range of 135-140 °C for a couple of seconds. UHT milk is defined as commercially sterile meaning that the product is free from microbes that can grow in the conditions it is meant to be stored. The product is packed in sterile packages in a sterile environment and can be stored in ambient temperature (25-40 °C depending on location) up to a couple of months. Of course, once the product is opened it spoils in a matter of days just as regular milk. When heating the milk, a build-up is created on the hot pipes, called fouling, similar to the burnt milk seen in your pan when you forget to stir your béchamel sauce continuously. Fouling consists of fat, proteins and minerals, all originating from the milk. Fouling is money down the drain in the dairy industry since the process must be shut down regularly for cleaning, you lose product to the fouling and the processed milk quality can be worse when fouling is created. There is much to be gained if the phenomenon could be limited only slightly. Many factors affect the formation of fouling such as temperature difference between the milk and the heating side, the milk quality and composition and the pressure in the heat exchanger. Air content has long been a recognized factor leading to an increased fouling rate, but no one knows exactly why. This thesis examined the influence of air in milk. When the milk is heated in the process it cannot carry as much oxygen and thus are bubbles created in the process. These bubbles are then filled with steam which dries the product on the hot pipes and the fouling formation starts. From the experimental work performed on a small scale UHT in this thesis it was shown that the fouling rate was slower if the pressure in the process was increased. It was also shown that the period before the fouling starts to form was longer with an increased process pressure. If more experiments are performed in bigger scale maybe the fouling can be controlled in a wider sense which would save money for the dairy industry. The report also includes the experimental setup created to be able to examine the formation of fouling including advanced monitoring devices such as differential pressure transmitters and oxygen sensors. Fouling Dairy UHT Bubble Bubble induced fouling Drying THE Dairy Processing Processing Bubble Nucleation Differential Pressure Oxygen sensors chemical engineering kemiteknik Agriculture and Food Sciences Chemistry Technology and Engineering eng Lunds universitet/Kemiteknik (CI) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8902389 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience SocialBehaviourLaw

Bästa tillgängliga teknik (BAT) för att minska ammoniakutsläpp från grisstall https://lup.lub.lu.se/student-papers/record/8902389 Andersson, Sofie Ammonia (NH3) is produced and emitted from pigs’ feces and urine. Atmospheric ammonia can cause eutrophication and acidification of ecosystems. New environmental legislations under the Industrial Emission Directive, passed by the European Commission, will demand pig producers to use techniques that are considered Best Available Techniques (BAT) to reduce ammonia emissions from pig houses. The new legislation will also regulate the maximum emission level of ammonia from pig houses (BAT-AEL). In this study I analyze how the new legislation will affect pig producers in Sweden. This is done by evaluating which BAT techniques can be used in Sweden, as well as valuating BAT-AEL for Swedish pig producers and compiling international and Swedish emissions factors that can be used to estimate how Swedish producers perform against the BAT-AEL. Furthermore, I compare the techniques that Swedish pig houses already use with the suggested BAT to find out the degree of additional measures that the Swedish pig producers will have to implement. The study shows that there is a considerable overlap between techniques already in use and suggested BAT. Also, the measured level of emissions from Swedish fattening pigs is under the limit for BAT-AEL. The most common Swedish manure removal systems and stables are considered to be BAT to reduce ammonia emissions. The traditional stable in Sweden also gives the pig producers a higher BAT-AEL for fattening pigs and weaners. Farrowing sows will not have a BAT-AEL as it is not allowed to use crates in Sweden. The study found that international emissions cannot yet be used to represent Swedish emissions. Swedish research has only studied one out of the four animal categories that are included in the BAT-AEL which makes it impossible to use Swedish emission factors to predict how Swedish pig producers satisfy the BAT-AEL. Ammoniak (NH3) avgår från grisars gödsel och bidrar till övergödning och försurning. I Sverige avgår ca 47 % av grisproducenternas totala ammoniakutsläpp från verksamheternas stallbyggnader. Ny miljölagstiftning under industriutsläppsdirektivet kommer att ställa krav på att grisproducenterna använder tekniker som anses vara Bästa Tillgängliga Teknik (BAT). I BAT 30 anges de tekniker som anses vara BAT för att reducera ammoniakutsläpp från grisstall. Den nya lagstiftningen innehåller en BAT-slutsats med begränsningsvärde för hur mycket ammoniak som får släppas ut från grisstall per djur och år (BAT-AEL). Studiens syfte är att uppskatta vilka åtgärder som krävs för att svenska grisproducenter ska uppfylla BAT 30 och bedöma om svenska grisproducenter förväntas klara av begränsningsvärdet för ammoniak (BAT-AEL). Studiens syfte uppfylls genom att författaren uppskattar vilka tekniker i BAT 30 som är förenliga med svensk djurskyddslagstiftning, sammanställer BAT-AEL för svenska grisproducenter och emissionsfaktorer som kan användas för att uppskatta ammoniakutsläpp från stall. Vidare jämförs de vanligaste teknikerna i svenska grisproducerande anläggningar med BAT 30 för att avgöra vilka åtgärder som krävs för att uppfylla BAT 30. Studien uppmärksammar att de vanligaste utformningarna av svenska boxar och utgödslingssystem anses vara BAT för att minska ammoniakavgången från stall. Svenska grisproducenter uppfyller därför BAT 30 genom att använda traditionella svenska tekniker. De traditionella utgödslingssystemen uppskattas minska ammoniakavgången med 0 – 42 % för ”vakuumutgödsling” och 31 – 66 % för tekniken ”utgödsling med skrapor”. De traditionella boxarna uppskattas minska ammoniakavgången med 16 – 74 % för tekniken ”ströad liggbox” och med 23 – 67 % för tekniken ”hel ströbädd” för djurkategorierna sinsuggor och tillväxtgrisar. För slaktgrisar ger tekniken ”hel ströbädd” en ökad ammoniakavgång om 40 – 76 % jämfört med referenssystemet. Internationella emissionsfaktorer kan i dagsläget inte användas för att uppskatta svenska grisproducenters ammoniakutsläpp, eftersom det finns bristande kunskap om hur svenska anläggningar skiljer sig från utländska vad gäller utgödslingssystem, boxar och utfodring. Svenska emissionsfaktorer kan endast uppskatta hur slaktgrisar förhåller sig till BAT-AEL. Svenska grisproducenter förväntas uppfylla BAT-AEL för slaktgrisar uppskattat med svenska emissionsfaktorer från Naturvårdsverket och svensk forskning. Digivande suggor omfattas inte av BAT-AEL eftersom det inte är tillåtet att fixera suggor i Sverige. Sinsuggor får ett högre BAT-AEL om de använder teknikerna ”hel ströbädd”, ”inhysning med hydda” eller ”foder-/liggboxar”. De traditionella svenska boxarna ger slaktgrisar och tillväxtgrisar ett högre BAT-AEL. Ammoniak bidrar till övergödning och försurning. En ny miljölagstiftning under industriutsläppsdirektivet kommer att ställa krav på att grisproducenterna använder Bästa Tillgängliga Teknik (BAT) för att minska ammoniakavgången från grisstall. Ammoniakutsläpp kommer även att regleras med en BAT-slutsats med begränsningsvärde för hur mycket ammoniakutsläpp som får släppas ut från grisstall. Den nya miljölagstiftningen kommer att gälla efter att BAT-slutsatserna har publicerats i EU:s officiella tidning. Då blir grisproducenterna tvungna att rapportera in hur de förhåller sig till begränsningsvärdet för ammoniak och om de använder tekniker som anses vara BAT. De vanligaste boxarna som används i Sverige för ”tillväxtgrisar” och ”slaktgrisar” tillåter ett högre ammoniakutsläpp för grisproducenterna. Djurkategorin ”digivande suggor” kommer inte att regleras av begränsningsvärdet eftersom gränsvärdet gäller för en teknik som inte är tillåten i Sverige. De traditionella boxarna och utgödslingsteknikerna i svenska grisstall anses vara BAT för att reducera ammoniakutsläpp. Även om grisproducenterna enligt den nya lagstiftningen är tvungna att bevisa att deras ammoniakutsläpp ligger under gränsvärdet, finns det ingen reglering för hur man ska uppskatta utsläppen. Studien har fokuserat på en uppskattningsmetod där olika tekniker för boxar och utgödslingsmetoder har en angiven emissionsfaktor. Med hjälp av emissionsfaktorerna kan man sedan jämföra de olika teknikerna och se hur tekniker presterar jämfört med begränsningsvärdet. Studien uppmärksammar brister i underlag för både internationella och svenska emissionsfaktorer. Internationella emissionsfaktorer kan inte användas för att uppsatta svenska utsläpp eftersom man inte har undersökt hur svenska grisstalls boxar, utgödslingssystem och fodergiva stämmer överens med utländska. Svenska emissionsfaktorer kan endast användas för att uppskatta en av fyra djurkategorier av grisar. I dagsläget vet inte grisproducenterna hur de förväntas redovisa deras ammoniakutsläpp. Vilket skapar en osäkerhet eftersom många beräkningsmetoder ger höga kostnader och anses vara osäkra. Svenska Jordbruksverket planerar inte att skapa svenska emissionsfaktorer, vilket betyder att det bristande underlaget kommer att bestå. Att mäta ammoniakutsläpp anses inte vara tillämpligt på grund av höga kostnader och tekniska osäkerheter. I samband med att den nya lagstiftningen börjar gälla behöver grisproducenterna vägledning om hur de bör uppskatta sina utsläpp. Framtida studier kan därför fokusera på att jämföra svenska anläggningar med utländska för att ta reda på om det finns utländska emissionsfaktorer som kan användas i Sverige. BAT BAT-AEL Bästa tillgängliga teknik grisar grisstall ammoniak BREF-dokument IED Law and Political Science Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2017 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8903648 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Zero Waste within the food sector and an evaluation of the package-free distribution of two different food products https://lup.lub.lu.se/student-papers/record/8903648 Sjölund, Vilhelm This study investigates the zero-waste concept applied to the food industry, and how the environmental impact differs between a package-free scenario found at a specialised Danish retail-store and a conventional scenario, using two reference products typically found in normal retail stores in Sweden. In the Danish store, the oats are sold in gravity dispensers, and the rapeseed oil is sold in glass bottles intended to be brought back to the store by the consumer to be cleaned and reused. Based on previous literature – both in regards to the zero-waste concept and about packaging logistics within the food sector – a zero-waste framework is presented intended to be used by the practitioners. The purpose of the framework is to give general guidance to anyone aiming to offer products according to the zero-waste principles, making sure that the products and their distribution are designed in a way that ensures zero-waste across every parameter that exists. This shall hopefully mitigate the risk that stores employ a zero-waste model but generates more waste, as they for instance reduce packaging material but in turn increase food waste generation or creates very long and inefficient transportation. Then, a life cycle assessment of rolled oats and rapeseed oil is performed, evaluating the package-free model found at the Danish retail store to the conventional scenario found in Sweden. The results for oats show that even if package-free stores offer disposable paper bags in the store – much like the system with plastic bags at the vegetable department in most stores – the savings across most impact categories are still large. The margin for how much food waste increase would be tolerated given the savings is calculated, differing between about 1% for eutrophication and acidification to 8% for climate change. For rapeseed oil, the potential savings are not as high as for oats, and they are bound to how many times the glass bottle is reused. If the concept were to be scaled up and the cleaning of the glass bottle centralised, the total distance between the store and the cleaning facility should not extend 400 kilometres, as that makes the conventional model preferable in all categories except for freshwater eutrophication. In practise, it is advisable that the distance does not exceed 100 kilometres to motivate the shift, as the savings otherwise are small. Här studeras konceptet ’zero waste’, ungefär ’inget avfall’, applicerat på livsmedelsindustrin, och hur den miljömässiga påverkan skiljer sig mellan ett förpackningslöst scenario som kan ses i en nischad, dansk livsmedelsbutik, och ett konventionellt scenario, där två typiska produkter i vanliga matbutiker används som referenser. I den danska butiken säljs havregryn i gravitationsmatare (gravity dispenser), och rapsolja säljs i glasflaskor ämnade att återföras till butiken av konsumenten för att sedermera diskas och återanvändas. Baserat på tidigare studier – både kopplat till ’zero-waste’-konceptet och till förpackningslogistik inom livsmedel – så presenteras ett ramverk för ’zero waste’, vilket är ämnat att användas av de som menar sig utöva det. Syftet med ramverket är att ge generella råd och riktlinjer till den som påstår sig erbjuda produkter enligt principerna för ’zero waste’, samt utifrån bästa förmåga försäkra sig om att distributionen utformas på sätt som ser till att inget avfall uppstår i något led av varken produktion, distribution eller avfallshantering. Detta ska förhoppningsvis minska risken för att ’zero-waste’-butiker anammar ett tänk som i slutändan leder till att mer avfall genereras, som att de till exempel reducerar mängden förpackningsmaterial men vilket i sin tur leder till att mängden matavfall ökar. Vidare så genomförs en livscykelanalys av havregryn och kallpressad rapsolja, där den förpackningslösa modellen som återfinns hos den danska livsmedelsbutiken jämförs med det konventionella scenariot i Sverige. Resultaten för havregryn visar att även om butiken erbjuder engångsförpackningar – i likhet med de plastpåsar som erbjuds i grönsaksavdelningen i de flesta butiker – så minskas miljöpåverkan stort i samtliga påverkanskategorier. Marginalen för hur mycket mer matsvinn som skulle kunna tillåtas utan att den konventionella modellen blir att föredra är olika stor. För övergödning och försurning är marginalen ungefär 1%, medan den för global uppvärmning är 8%. För rapsolja så är de potentiella besparingarna inte lika höga som för havregryn, och de är tätt kopplade till hur många gånger glasflaskan återanvänds. Skulle konceptet genomföras i större skala och diskanläggningen för glasflaskor centraliseras, så får inte det totala avståndet mellan butiken och anläggningen överstiga 400 kilometer, eftersom detta leder till att den konventionella modellen är att föredra för alla påverkanskategorier utom sötvattensövergödning. I praktiken är det önskvärt att avståndet inte överstiger 100 kilometer för att motivera ett skifte. zero waste package free life cycle assessment food waste oats rapeseed oil Technology and Engineering Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Förpackningslogistik 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8973408 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Acrylamide in Ready-to-Eat Potato Products https://lup.lub.lu.se/student-papers/record/8973408 Norén, Lovisa The formation of the suspected carcinogenic compound acrylamide has become a noticed problem in the heat processing of several types of carbohydrate rich food items. The European Union is currently working to mitigate these levels, where one strategy is to implement a new regulation with benchmark levels for acrylamide in different products. The regulation also includes recommendations on how to reduce the levels of acrylamide for different types of food products. This new regulation forces food producers within Europe to work actively in order to reduce acrylamide levels if such are currently exceeded. French fries and other potato based products are food products in which high levels of acrylamide can form during heat treatment. These levels are problematic and therefore these products are included in the regulation. This study aimed at evaluating how different combinations of temperature and time of the cooking preparation affects the formation of acrylamide in three different potato products. A requirement in this study was also that the products would still meet the sensorial qualities set by the producer, after changing these settings. Three different potato products from the producer Orkla Foods were included in the study; Pommes Frites, Pommes Criss Cut, and Klassiska Rösti. In the method, four different temperature settings including the current temperature recommendation and temperatures 5 °C, 15 °C, and 25 °C below the current instructions were tested. The different temperatures were also tested in combinations with different cooking times, in order to find combinations at each temperature that resulted in good sensorial qualities of the food items. The analytical method included quality control by carefully monitoring the temperature in the oven and in the food items, as well as a sensorial evaluation. The analytical method also included two different methods for colour analysis. The samples with combinations of temperature and time that gave good sensorial properties were sent in for analysis of acrylamide to a certified analysis laboratory. The results from the colour analysis were problematic to evaluate because of problems with the method. For a majority of the samples analysed the benchmark level was not exceeded, but it was exceeded slightly for the samples of the product Pommes Criss Cut. The findings of this study suggest that, from the few samples analysed for acrylamide in this study, the cooking temperature that resulted in the lowest acrylamide content for all three products was 220 °C. Can the Acrylamide Content in Ready-To-Eat Potato Products be Reduced with Changed Cooking Instructions? The presence of the suspected carcinogenic substance acrylamide in food products was discovered in 2002, from research performed at Stockholm University and by the National Food Agency of Sweden. Problematic food products include french fries and other potato products. Can a change in cooking temperature reduce these levels of acrylamide, but still allow the french fries to attain the desired properties that make them so delicious? Since 2002 a lot of research has been performed in order to mitigate the levels of acrylamide in food products. With the objective to mitigate these levels, the EU implemented benchmark levels for acrylamide in different problematic food products in 2018. The benchmark level for french fries is 500 μg/kg, and for other potato products it is 750 μg/kg. Food producers now need to comply with these regulations. One way to follow the recommendations is to use the recommended cooking temperatures from the EU regulation, stating that 220 °C should be the maximum cooking temperature for domestic oven cooking of products like french fries. The current instructions for several frozen potato products produced by Orkla Foods have temperature instructions of 225 °C. If reducing these, it should first be evaluated that the appreciated properties of the cooked products, such as a golden colour, crispiness, and a nice consistency can be attained with changed cooking temperature and time instructions. Also important is to control that the changed instructions will actually give a lower acrylamide content in the cooked product, than when cooked at 225 °C. This has been investigated for three different potato products, Felix Pommes Frites, Felix Pommes Criss Cut, and Felix Klassiska Rösti. It was evaluated that the properties for desirable colour, crispy texture and a good consistency could be attained when cooking at lower temperatures (220 °C, 210°C and 200 °C). For the lower temperatures the result of the cooked product was not identical to when cooked at 225 °C, but the products could reach the desired properties for colour, texture, and consistency. In order to attain these desired properties, the cooking times needed to be increased at the lower temperatures. By analysing samples cooked at 200 °C, 220 °C and 225 °C for acrylamide levels, it could be seen that for all three food products tested, the products cooked at 220 °C had the lowest content of acrylamide. Although, since only one sample for each product and temperature was analysed, no general conclusions could be made for the acrylamide content in the products cooked at these temperatures. It did however suggest that the maximum temperature recommended by the EU for these kinds of products, 220 °C, could be good to implement for these types of potato products. The highest levels of acrylamide for the french fry products were reached when cooked at 225 °C, when comparing the results from the samples in this study. For the product Klassiska Rösti, the levels of acrylamide were well below the benchmark level at 750 μg/kg. food engineering livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8976028 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Farmer group approach to commercialization of smallholder agriculture. Do social capital and collective action arrangements matter? The case of indigenous chicken farmer groups in Mutare district, Zimbabwe. https://lup.lub.lu.se/student-papers/record/8976028 Ndoro, Maurice The commercialisation of smallholder agriculture is increasingly recognised as key to economic development and poverty alleviation. Interventions to promote commercialisation of smallholder agriculture in most cases adopt the farmer group approach as an efficient collective action initiative for enhancing marketing performance. Understanding how farmer groups’social structure and collective action arrangements affect the commercialisation efforts is particularly important. This study seeks to understand the effect of farmer group social capital and collective action arrangements on the farmer group approach to the commercialisation of smallholder agriculture. Further, to complement on this understanding and derive meaningful recommendations for future farmer group based smallholder agriculture commercialisation development interventions programmes design, the study explores the social capital related challenges faced by farmer groups, their sources and the farmer perceived solutions. Based on a mixed methods analysis, the study found that cognitive social capital and relational capital are important factors in the farmer group approach to the commercialization of smallholder agriculture. On the other hand, the study found no significant effect of structural social capital and collective action arrangements on the farmer group approach to the commercialization of smallholder agriculture. Farmer groups Collective action Social capital Commercialization Smallholder agriculture Zimbabwe Agriculture and Food Sciences eng Lunds universitet/Institutionen för kulturgeografi och ekonomisk geografi Lunds universitet/LUMID International Master programme in applied International Development and Management 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8978609 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The changing landscape of France and its future for organic farming https://lup.lub.lu.se/student-papers/record/8978609 Fraysse, Elsa The demand for organic products is high in France, and the amount of land under organic production is increasing. This is due to the Organic Certification label, that helps to bring up the price and attractiveness of organic goods, and the Common Agricultural Policy (CAP) that provides farmers funds and assistance. However, organic farmers in France still struggle to make ends meet which is detrimental to the protection of the environment and soil quality. This study, aims to explore why these rural to small scale farmers continue to lack the resources they need, when so much aid is poured into the CAP, especially for France. This study conducts a policy analysis of the EU CAP based on a comparison with the needs of the Lot department in France and interviews with farmers from the Occitanie and Nouvelle-Aquitaine region. The results from the methods reveal which type of farmers this policy loses sight of; rural farmers are confronted by low profits and bureaucracy within the regulation. Education in organic techniques and increasing market opportunity are not being utilized enough in rural areas. Large industrial farms should not be the primary beneficiaries of CAP assistance. These results explain why more organic farms die out, and the implications of this are sustainable policies need to include the people that continue a large part of French culture and tradition. Organic certification EU regulation The Common Agricultural Policy Rural farms Livelihood France Agriculture and Food Sciences eng Lunds universitet/LUCSUS 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9025250 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads https://lup.lub.lu.se/student-papers/record/9025250 Jönsson, Martin Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. This master’s thesis investigated whether the soluble oat fiber ß-glucan (BG) would have positive effects on the abovementioned. There are health claims associated with different doses of BG for positive effects on blood glucose control and ways of preventing cardiovascular disease, but these were not investigated. The idea was that by including extra BG in already high oat flour containing wheat breads, would retard the staling aspects of bread in terms of moisture content, specific volume, springiness, firmness and starch retrogradation. Methods. Breads with a 50-50 blend of oat and wheat flour were baked including two different BG powders with BG concentrations of 32 % (BG32) or 75 % (BG75). The BG was added either as a powder or pre-solubilized in the water prior to mixing with the rest of the ingredients. BG concentrations of 1, 3 and 5 % based on total flour, with corrected water addition for comparable dough stiffness, were analysed. The breads were stored in room temperature for 0, 1 and 3 days before being analysed. All qualities were performed with 6 replicates except for specific volume which was only performed in duplicate. Results and discussion. Multivariate analysis showed positive correlations between the binary addition type of BG and the quality aspects of specific volume and springiness. There was also a positive correlation between a higher moisture content and higher concentration of BG. The latter was however negatively correlated with specific volume and springiness. The amount of storage days were negatively correlated with peak force, meaning that the longer the storage, the softer the breads were compared to their reference bread. The best overall effect was seen for the intermediate BG32 concentration (1.2 % of total weight) added as a powder. Bröd är ett av världens mest konsumerade livsmedel. Med en färskvara som bröd och i så stora mängder uppstår alltid mycket matsvinn. Bara i Sverige är det estimerat att det slängs bröd för 2,4 miljarder kronor varje år. Detta oftast till följd av att brödet inte håller sin kvalitet tillräckligt länge. Dessutom har brödet som många äter blivit mindre nyttigt till följd av dess låga fiberhalter då mer processade mjöler används. Syftet med det här arbetet var att undersöka hur det vattenlösliga havrefiberfraktionen av beta glukan (BG) påverkar åldringsprocessen av bröd samtidigt som tillsatsen ökar fibermängden i brödet. Bröden som bakades innehöll standardingredienserna vatten, vetemjöl, salt, socker och jäst. Ytterligare ingredienser som användes var havremjöl (i lika stor mängd som vetemjölet) och BG pulver. Bröden bakades på ett reproducerbart sätt för att öka jämförbarheten. Under förstudien upptäcktes det att när mer BG pulver sattes till behövdes mer vatten för att få en motsvarande deghårdhet. Olika koncentrationer av BG och olika tillsättningssätt (antingen som pulver eller som förupplöst i vattnet) användes i bröden innan de analyserades efter noll, en och tre dagars lagring i rumstemperatur i förslutna plastpåsar. Bröden analyserades gällande deras densitet, fuktighet, hårdhet, elasticitet och en termisk analys som heter differentiell skanning kalorimetri som huvudsakligen mäter hur stärkelsen i brödet förändras vid bakning och under lagring. Lagringsstudien visade att det fanns positiva korrelationer mellan tillsättning av pulver, högre elasticitet och lägre densitet. Det fanns också positiva korrelationer mellan fuktighet och ökad mängd BG i brödet. De senare var dock negativt korrelerade med högre elasticitet, lägre densitet. Bröden var generellt bättre än deras referenser utan tillsatsen av BG, främst vid en längre lagringstid. Rekommendationerna från arbetet är att för att förlänga hållbarheten på brödet skall en koncentration på ca 1 % BG tillsatt som pulver finnas i bröden. Detta ger en optimerad effekt på fuktighet, elasticitet och densitet samtidigt som en högre koncentration inte behövs påkostas. ß-glucan PromOat Oat bread Bread Storage study Food engineering Livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9026173 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Functionality of oat based food ingredients https://lup.lub.lu.se/student-papers/record/9026173 Vikenborg, Charlott Stensson, Fay This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. The aim of this master thesis project was to investigate the functional properties of the products and evaluate their potential use as ingredients in food formulations. Based on this, potential food product prototypes using PrOatein™ and PromOat® as ingredients were developed. The analysis of PrOatein™ was aimed to investigate the protein solubility and how it was affected by changes in pH and ionic strength, and the combination of the two. It was found that solubility showed no or little change in a pH range of 3.14-6.42. Ionic strengths in the range of 7.63-1030 mmol/L had effect on solubility at pH 3.15, 4.80 and 5.24 but not at pH 6.42 and 4.32. The overall solubility is rather low, ≈5% of the total protein. High pressure homogenisation as a pretreatment was shown to somewhat increase the solubility, decrease particle size, increase sedimentation time and increase the total volume of the sediment. The analysis of PromOat® was aimed to investigate the rheological properties and how it was affected by changes in pH and ionic strength, as well as at what concentration a yield stress was present. PromOat® showed Newtonian flow behavior at a concentration of 1% w/v and shear thinning behavior at concentrations of 3, 6 and 9% w/v. The flow behavior was unaffected in a pH range of 3.14-6.42 and at ionic strengths in the range of 6.83-1010 mmol/L. Yield stress was seen above a PromOat® concentration of 7.4% w/v. Overall, PromOat® serves well to be used as a viscosity modifier in food products. The part of the project devoted to product development aimed to develop prototypes of high protein (≥20 energy%) and high fiber (≥3 g fiber/100 kcal) products. High concentration of PrOatein™ gave a tendency of astringency to the mouthfeel of the formulation while PromOat® gave a sensation of filmyness. However, a combination of the two seemed to counteract the astringency and filmyness that the ingredients contributed with separately. It was concluded that the combination of PrOatein™ and PromOat® make good ingredients for the formulation of a smoothie and a pudding with suitable viscosity and a pleasant mouthfeel. The developed food products contained sufficient amounts of PromOat® and PrOatein™ to be claimed as high protein and high fiber products. Consumers seek more healthy and sustainable diets and more and more people are adapting to a more plant based diet. This has awakened a huge interest for food companies to produce more plant based products and the market is exploding with new, innovative products to meet this need. But, what is the actual potential of plant based ingredients and how can they be used in food applications to live up to the increasing demand of more sustainable food products? The fact that people want to reduce their meat consumption is clear. 2018 the meat consumption in Sweden was reduced by 2 kg per person and year, for the second year in a row. However, changing to plant based raw materials comes with many challenges. Vegetable proteins do not have the same nutritional quality as proteins of animal origin, and therefore a person with a vegetarian diet needs to be more aware of food sources to attain adequate amounts of essential amino acids. Also, using plant based raw material in food applications comes with processing difficulties for the industry to live up to a desired texture, taste and nutritional value. Lantmännen produces a range of oat ingredients out of Nordic oats. PromOat® beta-glucan is a soluble oat bran fibre which can provide important health and functional benefits as well as it can be used as a thickening agent to provide stability and a creamy mouthfeel. Proatein™ oat protein contains > 50% protein and has high levels of essential amino acids as well as having a neutral taste. Oats have been harvested in Sweden for over 2000 years and have great water tolerance and require lower summer heats compared to other cereals, making it perfectly suitable to grow in the Swedish climate. Oats are generally considered healthy and nutritious as they are full of fibers and other vitamins and minerals. The functionality of these two ingredients from Lantmännen, PromOat® and PrOatein™, and their potential use as food ingredients have been investigated in this project. Despite a low protein solubility, PrOatein™ can enrich products with protein of high nutritional quality. It appears rather stable and changes in pH and ionic strange has little effect on functional properties, such as solubility and water holding capacity. By homogenising the powder in liquid, protein particles become six times smaller. This significantly decreases the sedimentation rate, thus increases the stability and has desired outcome to the sensory experience, giving a smooth mouthfeel. PromOat® has the ability to stabilise systems and can serve as a thickening agent due to the capability to increase the viscosity. Furthermore, it adds to the nutritional value due to the high fibre and β-glucan content. The two powders in combination, increases the gelling capacity and seem to counteract some less desired properties of the two powders individually, such as sandiness from PrOatein™ and filmyness from PromOat®. The knowledge of the functionality of the powders was used to develop two prototype products using the two powders. This resulted in one berry and cardamom smoothie and one mocha pudding. The products contain >20 energy % from protein and >3 g fibre per 100 kcal and can therefore be claimed as both high protein and high fibre products. To conclude, PromOat® and PrOatein™ have high potential to be used in food applications and can help to meet the fast-growing demand of nutritious plant based food products. Oat protein beta-glucans food technology livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9028071 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Livsmedelsverksamheters allergeninformation ur ett konsumentperspektiv -En uppföljning av ett allergenprojekt inom den offentliga livsmedelskontrollen https://lup.lub.lu.se/student-papers/record/9028071 Ljungberg, Nina Foodallergy is on the rise in Sweden and the rest of the world and is a global health issue. Milk protein is the allergen that causes the most allergic reactions in Sweden and those who are highly allergic to milk risk going into an anaphylactic shock which in worst case can be fatal. Eating at a restaurant can be a challenge for a person with food allergy since this is where the majority of allergic reactions happen. All restaurant staff is required by law to know or to find out the correct allergy information for the customer. In 2020 Miljöförvaltningen in Malmö performed an allergy project which purpose was to research if restaurants in Malmö gave the correct allergen information to their customers. In this study a follow up control of Malmö city allergen project was conducted from a consumer perspective focusing on the allergen milk. The aim is to research if Malmö city allergen project was successful in changing the allergen information towards the consumer and if consumers can trust that the allergen information from the restaurant is correct. To achieve this goal food samples was collected and analyzed with an ELISA kit to verify the meals casein content. This study shows that 59% of the restaurants keeps giving incorrect allergen information about milk even after Malmö citys allergen project, which indicates that there has been no change regarding allergen information at these restaurants. This study also shows that milk was detected in 44% of the restaurants which claimed that the meal didn’t contain any milk and where Malmö citys allergen project verified that the meal was milk free. A collected assessment suggests that the information of allergens is not working properly by the majority of the restaurants in this study. This would mean that a consumer can’t trust the allergen information from restaurants. Stor risk för mjölkallergiker att äta på restaurang i Malmö Vågar allergiker äta på restaurang? Går det att lita på att maten innehåller det som restaurangpersonalen säger att den gör? Innehåller grädde, ost och yoghurt mjölk? Att äta på restaurang kan vara utmanande för en allergiker eftersom restauranger är bland de vanligaste platserna där allergiska reaktioner inträffar. Omkring 15 procent av Sveriges befolkning lider av någon slags överkänslighet mot mat. Ägg, nötter och mjölk är exempel på så kallade allergener som kan orsaka allergi. Mjölk är den allergen som orsakar flest allergiska reaktioner i Sverige och känsliga allergiker som utsätts för mjölk riskerar att drabbas av en så kallad anafylaktisk chock vilket är ett tillstånd som kan leda till döden. All personal på en restaurang ska enligt livsmedelslagstiftningen känna till eller kunna frambringa rätt allergeninformation till konsumenter. Miljöförvaltningen i Malmö stad genomförde under våren 2020 ett allergenprojekt vars syfte var att kontrollera om restauranger i Malmö uppger korrekt allergeninformation till sina gäster. Resultatet visade att mer än hälften av de besökta restaurangerna gav fel allergeninformation. Nu har en uppföljning av Malmö stads allergiprojekt gjorts med inriktning på mjölk för att kontrollera om de granskade restaurangerna tagit till sig av påbackningen de fick och numera ger rätt information om matens mjölkinnehåll. En uppföljande kontroll har även utförts hos ett antal av de restauranger som enligt Malmö stad gav rätt allergeninformation, detta för att se om det med hjälp av livsmedelsanalys detekteras mjölk i måltiderna. Under denna studie togs livsmedelsprover som analyserades för att verifiera måltiders mjölkinnehåll. Resultatet visar att 59% av restaurangerna som gav fel information om mjölkinnehåll under Malmö stads kontroll fortsätter ge samma felaktiga svar, det vill säga att måltiden inte innehåller mjölk. Malmö stads allergenprojekt har således inte gett upphov till förändrad allergeninformation hos dessa restauranger. Resultatet visar även att mjölk detekterades hos 44 % av restaurangerna som sa att deras måltider var mjölkfria och som Malmö stad ansåg ge rätt allergeninformation. Denna uppföljande studie konstaterar således att hanteringen av allergener inte fungerar tillfredställande vid en majoritet av restaurangerna som granskats i denna studie. Detta innebär att konsumenter inte kan lita på att den allergeninformation som restaurangerna anger är korrekt vilket medför en stor risk för mjölkproteinallergiker att äta på restaurang i Malmö. Allergen allergy milk allergy restaurant allergy information Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2020 H1 application/pdf

oai:lup-student-papers.lub.lu.se:9028530 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Evaluating the behaviour of probiotic Bacillus coagulans XY1 in fruit juices and survival during heat treatment https://lup.lub.lu.se/student-papers/record/9028530 Trulsson, Viktoria It has become more important for people worldwide to eat and drink products that offer us health- promoting benefits, which traditional foods do not possess. These kinds of products are called functional foods and have been fortified using vitamins, minerals or probiotics among others. Today, there are a lot of probiotic strains on the market and the first part of the aim of this study was to evaluate the behaviour of a novel probiotic strain called Bacillus coagulans XY1 by incorporating it into two different fruit juices and follow its viability, stability and performance over a storage period of 10 weeks. In addition the physicochemical properties pH and lactic acid concentration was monitored in the samples throughout the storage period. The juices the probiotic strain was incorporated into were one orange and one pomegranate juice and they were both stored at 8-10°C in a refrigerator. The second part of the aim was to study the survival of Bacillus coagulans XY1 through different heat treatments. It was found that in both juices, the probiotic strain was able to survive throughout the storage time. However, the viability of the strain in the juices did not keep the required concentration of 107 cfu/mL at every testing occasion. The pH value in the juices stayed stable indicating that the strain was metabolically inactive during storage and a sensory evaluation including aroma, appearance and colour, showed that the quality of the juices was not affected by the probiotic when refrigerated. The heat treatment did affect the viability of the strain greatly. The results showed that there was a great decrease in viability of the strain after the different heat treatments were performed. This needs to be further investigated in the future to find a suitable treatment for probiotic fruit juices and it needs to be performed more similar to industrial standards for more reliable results. In conclusion, fruit juices seemed to be an appropriate food matrix for inoculation of Bacillus coagulans XY1 to develop future probiotic beverages with a long shelf-life period. With an increase in health-related diseases, the importance of providing your body with healthy nutrients is more important than ever. People have therefore started to look into the area of foods that in one way goes beyond the traditional ones, in order to gain as many nutrients as possible from each meal. In order to further explore this exciting area of foods, a new probiotic strain has been investigated for the development of potential new health- promoting products, also called functional foods. Traditionally, functional foods mostly consisted of dairy products but due to the ongoing trend of vegetarian and vegan diets, people have started to look at other options. Fruit juices have become a popular source for these kinds of foods, since they satisfy vegetarian and vegan diets and contain no allergens. They also come in a big range of flavours, which makes it easier for individuals to find something that suits them specifically. In this project a new probiotic is being investigated in fruit juices with the hope of developing it into new probiotic fruit juices. The probiotic microorganism used in this project had the ability to form spores, which means that it can go into a resting-state where it does not grow if it is being exposed to hostile growth environments. This ability comes in handy in many various ways and can make probiotic food products safer for the consumer. To minimize the risk of food poisoning, food products such as fruit juices are often heat treated to kill off possible pathogens and thanks to the spores of this new probiotic strain, the heat treatment will not be as harmful on this probiotic as it would have been on another probiotic. The behaviour of the probiotic strain was tested during 10 weeks in storage to see if it could survive in fruit juices during a longer time and still be beneficial for the consumer. How the probiotic strain affected the fruit juices in terms of quality was also tested during the storage period, to ensure safe and high-quality products throughout the shelf-life period. The probiotic fruit juices were also heat treated in order to see how the probiotic strain survived during different treatments for future knowledge about the tolerance of high temperature of the probiotic strain. It was possible to see that the probiotic was able to survive in fruit juices and remained at levels somehow satisfactory regarding the requirement for a food product to be considered a probiotic food product. By keeping the probiotic fruit juices in a refrigerator for storage, the probiotic did not affect the quality of the juices on a visual basis. The probiotic fruit juices were however never 3 tasted and therefore it is not possible to say if the probiotic did affect the taste in an unsatisfactory manner. The different heat treatment combinations showed that a lot of the probiotic strain did not survive in high enough amounts to be a satisfactory probiotic food product. This project has been a first step into testing this new probiotic strain in fruit juices and more research will be needed to evaluate the probiotic even further. More heat treatment combinations need to be tested to find a more suitable treatment for this strain and the experiment needs to be performed in a larger scale, to mimic future industrial standards further. Fruit juice Bacillus coagulans XY1 probiotic storage stability heat treatment applied microbiology teknisk mikrobiologi Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Teknisk mikrobiologi 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9029025 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Growing food in vacant spaces: the challenge of including urban agriculture initiatives in urban planning. A comparative case-study analysis of Athens, Barcelona, Brussels, Detroit and Leipzig https://lup.lub.lu.se/student-papers/record/9029025 ISSN: 1401-9191 Fontanot, Louis Conventional urban planning doesn’t fit anymore the complexity of new urban challenges (heat island effect, biodiversity loss, human health issues). Instead, alternative methods must coexist with existing strategies for municipalities to be more flexible to changes and stay innovative. This research advocates the use of vacant land in cities for urban agriculture. As a nature-based solution, vacant land presents multi-dimensional and multi-scaled benefits that can contribute to the sustainable development of cities while addressing local issues. Yet, urban gardens in vacant lots are not common in cities, which made the author wonder what may limit urban planners to adopt this strategy. Therefore, this research aims at identifying factors influencing municipalities to include the use of vacant spaces for urban agriculture in urban planning. Existing literature on the topic of vacant spaces, urban agriculture and urban planning were reviewed to help the author identify research gaps and find a relevant framework that could be used as the basis for the analysis of the five case-studies: Athens, Barcelona, Brussels, Detroit and Leipzig. The Nature Based Innovation System (NBIS) framework was used to analyse the secondary and tertiary data collected for each city under nine (sub)dimensions and compile factors that appears to influence urban planners’ decision-making to use vacant space for urban agriculture. The findings highlight twenty factors of influence: accessibility to human labour, capacity to adapt, capacity to collaborate, citizen participation in decision-making, commitment level of land users, contextual factors, funding opportunities, governing style, hierarchical position, knowledge-sharing, land accessibility, land ownership, local needs, paradigm between own beliefs and attitude, perception of sustainability, perception of UA projects, perception of vacant spaces, quality of human interactions, sense of belonging, and urban challenges. The research observes that despite the good functioning of the framework to analyse the results and identify factors of influence, the revised NBIS is not adapted to answer entirely the two research questions. This is explained by the lack of empirical data collected and the overall research gap in understanding how land vacancy is managed in the European cities selected in this thesis. Agriculture and Food Sciences eng Lunds universitet/Internationella miljöinstitutet 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9030495 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Varför är du vegetarian? https://lup.lub.lu.se/student-papers/record/9030495 Björkman, Isabella Svensson, Stina Olika motiv kan influera individen till att vilja bli vegetarian, men däremot kan olika individer motiveras av olika motiv (Rosenfeld & Burrow, 2017a:85). Denna studie undersöker och behandlar följande motiv: trend-, sociala-, konsumtionskultur-, etiska- och hälsomotiv. En kvalitativ metod har tillämpats och empirin samlades in genom semistrukturerade intervjuer med vegetarianer i Sverige som urval. Studien grundades i det teoretiska begreppet identitet för att förstå hur individensf identitet kan forma valet till att börja och fortsätta följa en vegetarisk kosthållning. Utifrån empirin synliggjordes att sociala motiv, såsom individens närmaste umgängeskrets, visade sig ha störst inflytande över valet att bli och fortsätta vara vegetarian. Sociala sammanhang styr individens vilja att yttra sin kosthållning genom identiteten och en del är mer benägna att identifiera sig som vegetarianer än andra. Att vara vegetarian kan leda till en känsla av grupptillhörighet. Vegetarian identitet motiv motivation. Agriculture and Food Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2020 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9030901 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability. https://lup.lub.lu.se/student-papers/record/9030901 de Kuijer, Oscar Freeze damage is a common issue in many food items. The cellular dehydration caused by freezing can be prevented through addition of a cryoprotectant. Research has shown that it is possible to improve the freezing tolerance of plant materials by addition of cryoprotectants, which forms hydrogen bonds with water molecules. However, the cryoprotect needs to be in the cell to function. Which is where vacuum impregnation can be applied. Vacuum impregnation is a method of transfecting substances through pressure fluctuations. As the pressure drops, gas will be forced out of the intracellular space and solutes can be transfected into the intracellular space until an equilibrium is formed. However, the cryoprotectant needs to be within the cell membrane, where the vacuole is. Small pores can be formed on the cell membrane by using pulsed electric field technology (PEF). Hydrophilic pores are formed in the lipid bilayer of a cell membrane when exposed to electric pulses. As a result, hydrophobic pores are formed in the cell membrane by spontaneous thermal fluctuations of membrane lipids. If the voltage is too high or the number of pulses is too high, the cell dies. In some cases, with the right parameters, reversible electroporation can be achieved. This means that the cell is able to recover to its original state, with a closed cell membrane. In this study, the effect of vacuum impregnation of arugula with glycerol solutions with secondary metabolites, in combination with PEF on the recovery rate, PEF survival rate, and freezing survival rate of arugula cells was studied. The electroporation causes solutes to leech out of the cell, which can be measured by measuring the resistance. 100 Hz was used to measure the resistance of the arugula. At higher frequencies, the electrical current goes through the cell, whereas with lower frequencies, the electrical current goes around the cell, where the leeched out solutes will reduce the resistance. This reduction in resistance can be picked up by measuring the resistance over time, and as the cell recovers, the solutes are taken up by the cell and the resistance increases again. Microscopy showed that bipolar electroporation with a pulse width of 1000µs, a pulse space of 20µs at 1000 V/cm with 1000 loops gave homogenous electroporation in arugula cells. Using these pulsed electric field and vacuum impregnation with different substances it has been shown that after only electroporation 40% of the leaves survived and recovery of the cells took 8 hours, no leaves survived the freezing experiment. Vacuum impregnation of different substances reduced the recovery time up to 3 hours and increased the freezing resistance from 0% to 10%. Increasing cell metabolism by vacuum impregnation of secondary metabolites in electroporated arugula. This study will delve into the effects of vacuum impregnation of substances in combination with pulsed electric field on the cell behavior in arugula cells. This data will be used in order to develop freeze resistant arugula. Arugula, commonly known as rucola or rocket, is a popular mustard green and is a staple food in Mediterranean areas. Which like many, does not like to be frozen. Freezing is one of the most well-known processes for food preservation. Unfortunately, it also has its drawbacks. When you freeze food products, freeze damage occurs. This often degrades product quality through dehydration of the cells. This is why it would be beneficial to invent a treatment after which arugula can be frozen. One theory for this is by using pulsed electric field and vacuum impregnation technology. Pulsed electric field is where small short pulses of electricity are fired through the arugula leaves which damages the plant tissue. This damage creates pores in the cell, which can be used to transport substances into the cell. The cell is then able to rebuild the cell over a period of time. Which can also be improved by adding secondary metabolites, which are substances that are naturally found in the plant cells, but in lower quantities. But how do we transport the substances? With vacuum impregnation. Vacuum impregnation is a method that uses pressure levels to introduce substances into products. The arugula is placed into a substance that helps improve the freezing resistance. When the pressure drops, gas in the cell expands. And when the pressure rises again, the gas will shrink and due to pressure differences inside the product, it will draw in the substance. In this study, the combination of vacuum impregnation and pulsed electric field technology on the recovery after pulsed electric field technology was studied. This was done by first vacuum impregnating the leaves with secondary metabolites and glycerol (glycerol improves the freezing resistance) and then treating the arugula with pulsed electric field technology. After this, the recovery of the arugula was studied. This was done by measuring the electrical resistance. The electrical resistance was measured because the damage of the pulsed electric field, causes substances to leech out of the cells, which reduces the electrical resistance. But as the cell recovers, the electrical resistance will increase again because the cell is taking up the substances again. Results showed that vacuum impregnation with the secondary metabolites reduced the time the plant needed to recover after electroporation. It also showed to increase the survival rate after pulsed electric field treatment. Pulsed electric field PEF Arugula Electroporation Secondary metabolites Glycerol Food engineering Livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9033184 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Supplier Evaluation System in the Food Industry https://lup.lub.lu.se/student-papers/record/9033184 Wuttke, Marcus Evaluating suppliers is something that the majority of companies has to do and is something that often is a complex problem with many parameters and variables involved. This is especially true for a company like Kiviks Musteri that purchases a variety of different products from all over the world from different types of suppliers that come from different cultures and backgrounds. It is also essential that the suppliers and purchased goods meet demands in a vast amount of different areas including sustainability, food safety, origin and quality to name a few. This thesis has been conducted in collaboration with Kiviks Musteri, hereafter referred to as The Company (TC). This thesis has looked into TC's current supplier evaluation process and has analysed both how this process can be improved, and how this process can be integrated into a new supplier evaluation IT-system. This has been done by conducting a case study on The Company to thoroughly analyse their current situation and process, and comparing this to a comprehensive literature review of different areas within supplier evaluation. This case study showed that the current evaluation process was inadequate in several ways, especially regarding how the attributes and performance measures are designed and constructed in regards to evaluating and assigning scores to the suppliers. This led to a new suggested model being constructed with new attributes, scoring scales, attribute weights and quantification of previously purely qualitative attributes and performance measures. In relation to this a model for supplier monitoring and product control has also been constructed using game theory and Nash equilibrium. This suggested process has also been incorporated into a new proposed supplier evaluation IT-system. This suggested system has been designed as a cloud-based solution and with an emphasis of being easy-to-use. The goal of this IT-system is to gather all the data being used in the evaluation into a better structure, decrease the manual labour needed for the evaluation, increase the flexibility of the process and provide better and more meaningful data as a basis of decision making. In this proposed IT-system there are suggested functionalities, design and data requirements that aim to fulfill the objectives and goals of the system. To illustrate this an interactive mock-up of the system has been created to give the reader a feel for how the system works and how users can use this system to carry out their tasks in the supplier evaluation process in an effective and efficient way. Leverantörsutvärdering är något som väldigt många företag måste genomföra och som ofta är ett komplext problem med många parametrar och variabler inblandade. Detta arbete har tagit fram ett framework för hur attribut och prestandamått bör vara konstruerade för att ge en så representativ poängsättning som möjligt, samt en modell för övervakning och kontroll av leverantörens produkter baserat på spelteori. Supplier Evaluation Supplier Evaluation Process Supplier Evaluation in the Food Industry Supplier Evaluation System Supplier Evaluation IT-system Agriculture and Food Sciences eng Lunds universitet/Teknisk logistik Lunds universitet/Institutionen för teknisk ekonomi och logistik 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8992319 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Developing microscopy methods for evaluating bio-processed Brewers Spent Grain (BSG) https://lup.lub.lu.se/student-papers/record/8992319 Jacob, Sera Susan Spent grain (BSG) is the solid residue obtained during brewing containing leftover malt and adjuncts. Though nutrient-dense, it is found to negatively impact texture and colour when used its raw form as an ingredient in food. Bio-processing presents an interesting method to alter the structure of BSG, rendering it a possible novel food ingredient to increase the nutrient capacity of products along with improving sustainability in brewing. Three different types of BSG were treated with a xylanase enzyme and separate LAB strains in various combinations. In order to understand the effect of the several treatments, a detailed study of the general microstructure of BSG was conducted. All sample types were studied for microstructural changes using both CLSM and light microscopy after staining. Micrographs obtained showed that most effective microstructural degradation was seen at higher temperatures when enzyme treatment was followed by LAB fermentation by the A16 LAB strain. Attempts were also made to analyze EPS slime formation by certain LAB strains on BSG and its characteristics. Light microscopy proved to be most effective in this case. A general comparison of the effectiveness of the two microscopy methods was done to conclude the study. With growing consumer knowledge on health and nutrition, grains such as barley have been gaining consumer acknowledgement and interest as a food ingredient.A main constituent in brewing, barley has a high content of β-glucan and a considerable concentration of starch,protein, vitamins and other components of nutritional importance. Though one of the most popular and heavily consumed beverages today, beer and brewing processes still have a long way to go in terms of environmental consciousness,sustainability and minimal waste generation. Spent grain (BSG) is a collective term that includes barley grain husks and adjuncts obtained as solid residue during brewing. Currently, it accounts for more than 85% of the waste generated by breweries.Several studies have been conducted previously where BSG has been used as an ingredient in products such as bread, cakes and muns. However, the success of these were limited as BSG was found to signicantly alter the nal colour and texture. Altering the micro-structure could result in a product that is milder and malleable in terms of utility. Bio-processing represents the industrial practice of biotechnology,using cell or enzyme systems to produce new substances reactions that would modify natural substances.It presents an interesting approach towards changing the micro-structure of BSG.To test the effectiveness of any particular bio-processing technique in the sample of interest, micro-structure study is crucial. BSG samples processed in different conditions were frozen in liquid nitrogen and sectioned onto microscope slides.These were then labelled using specic antibodies for confocal laser scanning microscopy(CLSM, a type of fluorescence microscopy). A liquid stain solution mixture was used to visualize starch and proteins in the BSG using light microscopy. The effect of different temperatures on enzyme treatment were also analyzed. Based on comparative study, optimal micro-structural degradation was observed in samples treated with a combination of enzyme treatment and lactic acid bacteria (LAB) fermentation. Different staining and visualization techniques were also attempted to observe slime formation due to some LAB secretions using BSG as a substrate. Light microscopy was understood to be most effective in visualizing the slime.More studies need to be conducted within this space. microstructure CLSM immuno-labelling β- glucan arabinoxylan cell wall EPS food technology livsmedelsteknologi Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8994327 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Optimization of Protein Recovery from Rapeseed Press Cake https://lup.lub.lu.se/student-papers/record/8994327 Ahlström, Cecilia Due to the world’s growing population and an increase in food demand, new innovative food products need to be developed to maximize the use of limited farmland. Because of global warming and the fact that plant based products generate less greenhouse gases than meat based products, research should focus on new plant-based protein sources. Rapeseed press cake is a residue from rapeseed oil production and contains around 30 % protein. These proteins can be extracted and possibly be used for food production. However, due to a high concentration of anti-nutrients, the press cake is today mainly sold as animal feed. Previous studies and master students from the Department of Food Technology, Engineering and Nutrition have developed a method for protein recovery from coldpressed rapeseed press cake including a leaching step and a precipitation step. This master thesis focused on two areas: creating a mass balance of the protein distribution in the existing process and to investigate whether the protein yield could be increased by serial recirculation of unextracted proteins. The result of the protein distribution showed that the majority of the proteins the first day (52 %) was located in the final sediment as desired, resulting in a protein yield of 52 %. Protein losses in the process was proteins that was never solubilized during the leaching step and therefore remained in the heavy phase (26 %) and proteins that would not precipitate at the chosen pH remained in the supernatant (18 %). Recirculation of the unextracted proteins resulted in that additionally 9.3 % of the proteins could be collected as sediment increasing the yield to 61 %. Further recirculations only achieved an additional yield increase of 1.0 % and 0.18 % and were not considered economically efficient. The present work shows that recirculation of the unextracted protein should be to perform once. Världens befolkning växer för var dag som går och därmed ökar även behovet av mat. Eftersom arealen odlingsbar mark är begränsad måste vi bli smartare i användandet av åkermark för att kunna föda fler människor. På grund av global uppvärmning och det faktum att växtbaserade livsmedel genererar mindre utsläpp än kött, borde fler resurser fokusera på att utveckla växtbaserade produkter. I dagsläget finns det så kallade sidoströmmar i livsmedelsindustrin som inte används till sin fulla potential. En sidoström är oftast en biprodukt som bildas vid framställning av en annan produkt. Rapsfrökaka är ett exempel på detta. Då rapsolja framställs så pressas rapsfrön och oljan utvinns. Det som blir kvar av fröna efter pressningen kallas rapsfrökaka och innehåller ungefär 30 % protein. Frökakan används i dagsläget till djurfoder trots att dess proteinkvalité är hög och jämförbar med soja. Proteinerna kan nämligen utvinnas och användas till formulering av nya livsmedelsprodukter. En anledning till varför rapsfrökakan inte används i dagsläget är på grund av anti-nutrienter. En antinutrient är en molekyl eller substans som minskar upptaget av andra näringsämnen i maten. Tidigare forskning på institutionen för Livsmedelsteknik på Lunds Tekniska Högskola har tagit fram en metod för att utvinna proteiner från kallpressad rapsfrökaka. Metoden börjar med att frökakan mals för att proteinerna ska kunna ha en chans att lämna frökakan. Den malda frökakan späds sedan ut i vatten. pH höjs och blandningen lämnas på omrörning så att proteiner ska ta sig från frökakan till vattnet istället. Med hjälp av en dekanter separeras sedan frörester från proteinerna. En dekanter är en kontinuerlig centrifug som delar upp material beroende på hur tunga komponenterna är. Ut från dekantern kommer två strömmar, en tung fas som innehåller fröresterna och proteiner som inte velat lämna fröresterna samt en flytande fas som innehåller vatten och majoriteten av proteinerna. Sedan tillsätts syra till den flytande fasen för att neutralisera proteinernas laddning. När nettoladdningen är noll kan proteinerna komma nära varandra och sjunka mot botten. Med hjälp av en centrifug separeras nu lösningen återigen till två faser, en flytande fas som kallas supernatant och en fast fas som kallas sediment vilket även är slutprodukten. Majoriteten av proteinerna återfinns i sedimentet. Syftet med examensarbete var att skapa en massbalans över den existerande processen för att se hur proteinerna fördelar sig i de olika strömmarna under processens gång. Samt att även undersöka huruvida proteinutbytet ökar om man återcirkulerar proteinerna som inte blev utvunnet under processens gång. Efter att ha genomfört processen en gång analyserades frökakan och de fyra faserna från dekantern och centrifugen. Det visade sig att 26 % av proteinerna fortfarande var kvar i den tunga fasen från dekantern. Därför återcirkulerades den tunga fasen som startmaterial och processen upprepades tre gånger. Totalt tog experimentet fyra dagar och för varje dag analyserades proteinhalten i de fyra faserna. Resultatet av massbalansen visade att majoriteten av proteinerna (52 %) kunde lokaliseras i sedimentet vilket resulterade i ett proteinutbyte på 52 %. Resterande proteiner lokaliserades i den tunga fasen från första separationen (26 %), i supernatanten då vissa proteiner inte fälldes (18 %) eller fastnade i dekantern under processens gång (4 %). När den tunga fasen återcirkulerades en gång kunde utbytet öka med 9,3 % och därmed höja det totala utbytet till 61 %. Ytterligare cirkulering resulterade endast i en ökning med 1.0 % och 0.18 % och kan därmed inte räknas som ekonomiskt försvarbart. Detta examensarbete visar därmed att återcirkulering av proteiner som inte blivit utvunna ur utgångsmaterialet bör utföras en gång. Food engineering Livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8996005 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology LifeEarthScience SocialBehaviourLaw

“Close Enough”: A Cultural Analysis of Plant-Based Meat Consumption in Everyday Food Practices https://lup.lub.lu.se/student-papers/record/8996005 Rosenkvist, Sahra Et binlerce yıl insanoğlunun ortak gıdalarından biri ve günlük yemek uygulamalarıyla ilgili olarak farklı kültürlerde gıda hafızasının önemli bir parçası olmuştur. Günümüzde hayvan bazlı etin (ABM) ikamesi olan bitki bazlı et (PBM), çevre sorunları, hayvan refahı ve insan sağlığı gibi çeşitli motivasyonlarla Kuzey Avrupa'da yaşayan tüketiciler arasında popüler ve yaygın hale gelmiştir. Bu tezde niş bir ürün kategorisi olarak, PBM kültürel analitik açıdan incelenmiştir. Tezin amacı, alışveriş, yemek pişirme ve yemek yeme gibi günlük uygulamalarına odaklanarak tüketicilerin PBM ile etkileşimlerinin gizli etkilerini tanımlamak ve yorumlamaktır. Bu amaca ulaşmak için, tezde bu uygulamalar röportajlar, odak grupları, katılımlı alışveriş, yemek pişirme ve yemek yeme gözlemlemeleri ve çevrimiçi etnografik araştırmalar (netnografi) da dahil olmak üzere farklı nitel araştırma yöntemlerinden toplanan verileri analiz ederken performans yönleriyle birlikte dikkate alındı. Ek olarak, göstergebilim teorik yaklaşımlarını, (somutlaştırılmış) yiyecek hatıralarını ve mitlerini kullanarak, tüketicilerin kişisel uygulamalarını, anlatılarını ve yiyecek ritüellerini analiz eder. Bu tez, PBM ürünlerinin et olarak adlandırılmasının tüketim için bir etki yaratmasının yanı sıra tüketicilerin duyularını ve (bedenlenmiş) hatıralarını uyandıran fiziksel özellikleri ve sosyal etkileşimleri geliştirmeye katkılarıyla, örneğin toplulukta herkesin eti paylaşması için fırsat sunarak (commensality), tüketicilerin PBM tercihlerinin onların günlük yemek pratiklerinde etkilediğini gösteriyor. Uygulanabilirlik açısından, bu tezin bulguları, tüketici merkezli bitki bazlı et ürünleri tasarlamaları, geliştirmeleri ve üretmeleri için uzun vadeli bir tüketici araştırmasına dayanan kültürel açıdan değerli tüketici görüşleri sağlıyor. Dahası, bu tez PBM'nin politikadaki, toplumdaki ve endüstrideki tartışmalarına yeni bir bakış açısı sunarken, akademi'de ilerideki araştırmalar için yeni sorular ortaya koyuyor. Meat has been one of the common foods for humankind for many millenniums and an important part of food memory in different cultures in relation to everyday food practices. Nowadays, plant-based meat (PBM), as substitution of animal-based meat (ABM), has become popular and common among consumers living in Northern Europe with various motivations including environmental problems, animal welfare, and human health. In this thesis, as a niche product category, PBM is studied from a cultural analytical perspective. The aim of this thesis is to identify and interpret the hidden effects of consumers’ interactions with PBM by focusing on their daily practices including shopping, cooking, and eating. To achieve this aim, these practices are taken into consideration with their performative aspects while analyzing the collected data from various qualitative research methods including interviews, focus groups, shop, cook, eat-alongs, and online ethnographic research (netnography). Additionally, by using the theoretical approaches of semiotics, (embodied) food memories and myths, consumers’ personal practices, narratives, and food rituals are analyzed. The thesis shows that the naming of PBM products as meat make an impact for consumption but also their physical properties evoking consumers’ senses and (embodied) memories and their contributions to develop social interactions, e.g. commensality, i.e. providing an opportunity for sharing meat by everyone at the table, affect consumers’ PBM preferences in their everyday food practices. In terms of applicability, the findings of this thesis provide culturally valuable consumer for various stakeholders to design, develop, and produce consumer-centered plant-based meat products. Moreover, they raise new questions for further researches in academia while providing a new perspective for the discussion of PBM in politics, society, and industry. Kött har varit ett av de vanligaste livsmedlen för mänskligheten i årtusenden och en viktig del av minnen kopplade till mat i olika kulturer, i förhållande till vardagliga livsmedelspraktiker. Numera har växtbaserat kött (PBM), som substitut för animaliskt kött (ABM), blivit populärt och vanligt bland konsumenter som bor i Nordeuropa. Detta av olika anledningar, däribland miljöproblem, djurskydd och personlig hälsa. I denna masteruppsats studeras PBM som en nischproduktkategori från ett kulturanalytiskt perspektiv. Syftet är att identifiera och tolka de dolda effekterna av konsumenternas interaktion med PBM genom att fokusera på deras dagliga praktiker, att handla, laga och äta. För att uppnå detta syfte betraktas de performativa aspekterna av nämnda praktiker. Materialet är insamlat med olika kvalitativa forskningsmetoder: intervjuer, fokusgrupper, deltagande observation i form av cook- eat-along, handla, och netnografi. De teoretiska angreppsätten inkluderar semiotik, (förkroppsligade) matminnen, och teorier kring myter och ritualer, vilka används för att analysera konsumenternas personliga berättelser, praktiker och mat-ritualer. Denna uppsats visar att namnet på PBM-produkter som kött påverkar konsumtionen, men också deras fysiska egenskaper som aktiverar konsumenternas sinnen och (förkroppsligade) minnen och bidrar till att utveckla sociala interaktioner, t.ex. commensality, d.v.s., ger möjlighet att dela kött av alla vid bordet. När det gäller tillämpningar kommer uppsatsens resultat att ge kulturellt baserade insikter som kan möjliggöra för olika intressenter att utforma, utveckla och producera konsumentvänliga växtbaserade köttprodukter. Dessutom lyfter de nya frågor för ytterligare forskning i akademin, samtidigt som den ger nya perspektiv för diskussionen om PBM i politik, samhälle och industri. meat meat substitutes animal-based meat plant-based meat performance practice commensality narrative theory semiotics memory food memory ritual myth embodied memory mocked meat meat analogs plant-based eating MACA food food studies cultural analysis cultural habits Law and Political Science Earth and Environmental Sciences Agriculture and Food Sciences Business and Economics Social Sciences Philosophy and Religion Cultural Sciences Arts and Architecture eng Lunds universitet/Avdelningen för etnologi 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8997057 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF) https://lup.lub.lu.se/student-papers/record/8997057 Soni, Chandan Application of Pulsed Electric Field (PEF) treatment on five fresh commodities was analysed for the changes in the metabolic and physiological effects on their shelf life. Treatment parameters were optimised in order to achieve uniform electroporation on the samples, which was analysed by Propidium Iodide staining for the leaf samples. The viability of electroporation of greenhouse (GH) rocket, commercial rocket and spinach leaves was evaluated by FDA vital staining. Bulk evaluation of electroporation of mango and kiwi fruits along with the leaf samples was done by impedance measurement, monitoring tissue leakage caused by permeabilization. The evaluation of metabolic responses of the samples was carried out by isothermal calorimeter where increase in metabolic heat production (thermal power) of all the treated samples was recorded. The increase in thermal power is the result of an increase in the internal metabolic activity of tissues, provoked by PEF induced stress. A decrease in metabolic heat rate was observed with increasing intensity of PEF parameters, due to the possible consequences of loss in cell viability. After the optimisation of PEF parameters, the samples were treated, packed and stored at 4 °C. Measurements for the colour change was recorded using spectrophotometer and composition of O2 and CO2 was monitored using a gas analyser. PEF treatment showed effective results in preserving the colour of greenhouse rocket leaves. No effects of treatment were observed in commercial rocket and spinach leaves and the treatment resulted in deterioration of mango and kiwi fruits. Composition of oxygen and carbon dioxide did not show differences among samples. With growing concerns of consumers regarding processed foods, there has been an increase in minimal processing of food products by the industries. Minimal processing does not involve processing techniques such as heat treatment, the addition of additives and preservatives because they reduce the nutritional profile of fresh fruits and vegetables. However, cutting the fresh produce exposes their inner constituents to the outer environment which reduces their shelf life. Spoilage of fresh-cut products can be caused as a result of oxidation when oxygen in the air reacts with the produce, presence of microorganisms that may cause degradation and chemical reactions within the product. Also, fresh green vegetables have fairly short shelf life under refrigerated conditions, therefore minimal processing could be challenging to aim for longer storage life. Extending shelf life is not only aimed at reducing food wastage, but it also increases the profitability of farmers, industries and supermarkets. Pulsed Electric Field (PEF) Technology is a processing technique which uses high voltage electric pulses that creates pores in the cell membrane of living cells. This process of creation of pores in the membrane by the application of electrical field is termed as electroporation. Depending on the strength of electric field application, PEF is categorised in either reversible or irreversible form. The irreversible electroporation is most widely used where the application of very high electric field strength creates permanent damage to the cell membrane. This method is employed to deactivate spoilage-causing microorganisms and to better extract of juices and pigments from the cell interior. Reversible electroporation, on the other hand, is achieved by using a lower strength of electric pulses which provides the cells to repair their pores and continue with normal functionality. It was theorised that if reversible electroporation alters the chemical, physical and enzymatic reactions inside the cells of fresh products, it might influence their shelf life after the cells recover from the electroporation. Every plant cell respires and produces heat due to chemical reactions taking place, as a result of metabolic activity, This project explores the possibilities of reversible PEF treatment on the change in the metabolism of fresh fruits and green vegetables and its effects on their storage shelf life. Mango, kiwi fruit, baby spinach leaves, greenhouse rocket and commercial rocket leaves were five different fresh commodities chosen for this project. In order to differentiate between the electrical treatments which could generate reversible and irreversible electroporation, the PEF treatment parameters were first tested by treating the products with different strengths of the electric field. In order to identify the uniformity of treatment on the surface of the leaves, they were treated with fluorescent chemicals that were examined under the microscope where the bright nucleus of electroporated cells can be identified. The effect of electroporation inside the surface was observed by resistance measurement. Depending on the strength of treatment, the leakage of cell’s inner constituents in the solution presents resistance to the flow of current which is measured over a range of frequencies, where the lower value of resistance shows more leakage or degradation of cells and vice versa. Changes in the metabolic heat were recorded by a calorimeter, an instrument which measures the heat produced by a product with a function of time at a constant temperature. Treatment with PEF generates stress response in plant tissues which increases its metabolic heat, and that could be measured in the calorimeter. For the fruits, however, due to different cell structures, their PEF parameter was established using both resistance and calorimeter measurements. A decrease in resistance and metabolic heat was noted with an increase in the strength of the applied electric field. This drop in the measurement was the result of the degradation of tissues (irreversibility of the treatment) because higher electric field strength deteriorates more cells. After obtaining the optimum parameters, the samples were treated and packed in sealed plastic packages and stored at refrigerated temperature. The gas composition (carbon dioxide and oxygen content) inside the packages and colour of the samples was measured in order to understand the effects of PEF treatment both in terms of respiration rate as well as the colour change of samples during their storage life. The treatment showed effective results on greenhouse-grown spinach leaves in preserving the green colour. On the other hand, the shelf life of commercial rocket and spinach leaves showed no difference, and the treatment was found to be detrimental for the fruit samples. No difference was observed between Carbon dioxide and Oxygen levels inside the packages for any commodity which could be the result of normal respiration rate after the recovery of cells in treated samples. PEF pulsed electric field reversible electroporation calorimeter metabolic rate shelf life fresh commodities food engineering livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8997562 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Fsport https://lup.lub.lu.se/student-papers/record/8997562 ISRN Alvaro, Kingfer Adonis We are constantly interacting with UI/UX in different shapes, forms or applications, which is very important especially when using electronic interfaces. Therefore, we need to design well-thought-out and user-friendly interfaces that elevate the user’s experience. When it comes to fantasy sports games, statistics is a big factor for understanding fantasy sport which might be at most times overwhelming especially for new users. The main goal of this project is to redesign the current product to both make it more fun, competitive, intuitive and easy to guide new users. This project is especially based on their web platform which is the first choice for all their power users. This project will show a process from their current web page platform through several design developments to improve how users will interact and experience the product. By using well-known design principles, will guide this project to develop an updated platform with easy onboarding for new users, a redesigned layout panel with a material design focus, but also an easy and logical mapping to make it easier for the user to understand the process of every stage of the product. Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Industridesign 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8998800 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Småskaliga bönders kapaciteter i Maharashtra, Indien: En undersökning av narrativ inom Indiens och Maharashtras policys om klimatförändringar https://lup.lub.lu.se/student-papers/record/8998800 Lewin, Markus Småskaliga bönders kapaciteter i Maharashtra, Indien Uppsatsen kommer att undersöka primärmaterialen Indiens klimatförändringspolicy och Maharashtras handlingsplan. Uppsatsen ämnar att utöka kunskapen om småskaliga bönders situation i den indiska delstaten Maharashtra, i relation till aspekter om förändringar av Indiens klimat. Undersöknings huvudämnen är jordbruk, fattigdom, klimatförändringar och socioekonomiska mänskliga rättigheter. Fokuset kommer vara på narrativ inom policydokumenten som relaterar till kapaciteter, säkerhet och mänskliga rättigheter för småskaliga bönder i Maharashtra, Indien. Uppsatsen kommer studera de narrativ som presenteras inom de två policydokumenten eftersom Maharashtras handlingsplan är en uppföljning till Indiens klimatförändringspolicy. De teorier som kommer tillämpas på policydokumenten är Kapacitetsteorin skriven av Amartya Sen och Human Security. Det kapacitetsteorin innebär är att studera individers kapaciteter för att kunna leva det liv de själva har anledning att värdesätta. Policydokumenten kommer analyseras med metoden Narrative Policy Framework (NPF) som är skriven av Michael D. Jones et al. och kommer fokusera på karaktärer, element, lösningar och utelämnade narrativ. Frågeställningen för uppsatsen är: Hur adresseras småskaliga bönders fattigdom, kapaciteter och mänskliga rättigheter inom narrativ i Indiens klimatförändringspolicy och Maharashtras handlingsplan av delstaten och Premiärministerns Klimatråd? Undersökningen visar är att båda policydokumenten delvis adresserar småskaliga bönders kapaciteter och mänskliga rättigheter. Den påvisar även att narrativ om självmord bland bönder på grund av klimatförändringar inom Maharashtra, Indien utelämnas från policydokumenten. Principer som vägleder policydokumenten adresserar överlag de fattiga småskaliga böndernas kapaciteter. Small-scale farmers capacities in Maharashtra, India This thesis will analyze Indias Climate Change policy and Maharashtras Action Plan. The thesis will focus on small-scale farmers situation in the Indian state Maharashtra, in relation to aspects of climate change. It will examine the two policy documents since Maharashtras Action Plan is a follow up to Indias Climate Change policy. The main subjects are agriculture, poverty, climate change and socioeconomic human rights. The focus will be directed at narratives that correlates with capacity shortcomings, security, and human rights for small-scale farmers in Maharashtra. The theories that will be applied in the thesis is the Capacity theory written by Amartya Sen and Human Security. The Capacity theory implies focusing on individuals capacities in order to obtain the life they have reason to value. The analyze will be carried out with Michael D. Jones et al. approach Narrative Policy Framework (NPF) and will focus on characters, settings, solutions and left out narratives. The research question is: How is small-scale farmers poverty, capacities and human rights addressed within the narratives in Indias climate change policy and Maharashtras Action Plan by the state and the Prime Minister’s Climate Council? The results from the inquiry shows that the policy documents partially addresses small-scale farmers capacities and human rights. The inquiry also demonstrate that narratives on suicide among farmers because of climate changes within Maharashtra, India is left out. Principals that guides the police documents mainly addresses the poor small-scale farmers capacities. Indien Bönder Klimat Kapaciteter Mänskliga Rättigheter Human Security Narrativ Fattigdom Självmord Maharashtra. India Farmers Capacities Climate Human Rights Narratives Poverty Suicide Maharashtra. Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Mänskliga rättigheter 2020 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9121135 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Study of the effects of the operating conditions of a decanter centrifuge on a pilot-scale protein recovery setup from cold-pressed rapeseed press cake https://lup.lub.lu.se/student-papers/record/9121135 de La Cruz Padilla, Sergio There is significant evidence to suggest that diets that include high levels of meat consumption have negative effects on both the environment and human health. As a result, efforts are being made to identify and characterize more plant-based proteins, such as those found in rapeseed. Rapeseed is the second-largest oilseed crop worldwide and is primarily used to produce edible oils through mechanical separation methods. During this process, a protein-rich by-product called press cake is produced, which is currently utilized as a source of protein in animal feed. Rapeseed press cake primarily consists of fibre (30%), protein (27-30%) and residual oil (20%). The use of rapeseed protein in food is limited because of its bitter taste and the antinutritional components it contains. In order to effectively recover protein from rapeseed press cake, it is necessary to scale up the process beyond laboratory-scale setups. Researchers from the Department of Food Technology, Engineering and Nutrition at Lund University have successfully achieved this; consequently, the current study aimed to further enhance the process's capacity and protein recovery yield in a pilot-scale setup. The study aimed to recover proteins from rapeseed press cake using the salt extraction method at a concentration of 0.25M and a pH of 7, followed by isoelectric precipitation at pH 3.5 and a decanter centrifuge. The optimal processing parameters for the decanter centrifuge during the first protein recovery step were an inlet feed rate of 60 L/h, 2000xg acceleration, 50 rpm differential speed, and a weir disc with an inner diameter of 68 mm. A pH of 7 was suitable for a gentler extraction of proteins, with the addition of sodium chloride resulting in an extraction coefficient of 61%. Based on thorough analysis, it was determined that the most suitable set of processing parameters for the second phase of protein recovery were an inlet flow rate of 10 L/h, 4000xg acceleration, 6 rpm differential speed, and a 56 weir disc inner diameter. The latter enhanced the overall process capability without any adverse effects on critical factors such as dry matter and protein content of the precipitate. The study found that scraping equipment surfaces resulted in a significant increase in protein recovery yield. The yield increased from 17% to 29% under the selected processing conditions. Studies show that eating a lot of meat can be bad for both the environment and human health. The world is getting warmer, and it's important to find ways to reduce the effects of climate change. One way to do this is to focus on producing more plant-based foods instead of meat. This is because plant-based foods create less pollution than meat does. As a result, scientists are trying to find more protein sources that come from plants, like the ones found in rapeseed. Rapeseed is a type of plant that is mostly used to make edible oil, also known as canola oil. When oil is made from rapeseed, there is a part left over that has a lot of protein in it. This part is called press cake and is mostly made up of fibre, protein, and some leftover oil. Right now, rapeseed press cake is used as food for animals. People don't usually eat the protein from rapeseed because it can taste bitter and is hard for our bodies to use. Nevertheless, scientists from the Department of Food Technology, Engineering and Nutrition at Lund University have found a way to get the protein out of the press cake. This breakthrough opens up the possibility of incorporating this protein into food products, making it suitable for human consumption in the near future. However, the latter has been successfully performed on a small scale, and the challenge now is not only to produce it on a larger scale but also to find the most optimal way to do it. That being said, the goal of this study was to improve the capacity of this process and get more protein from rapeseed press cake. To accomplish the former, the study was comprised of two steps, hereafter referred to as the first protein recovery step and the second protein recovery step. In the initial protein recovery process, the rapeseed press cake was milled to enable the separation of proteins from the cake in subsequent steps. The resulting powder was combined with water and mixed continuously for an hour while adjusting the pH to 7. Subsequently, the mixture was transferred to the decanter centrifuge, which is the essential machine for separating the proteins from the rapeseed press cake. This centrifuge operates continuously and separates the materials based on their density. During this step, two streams emerged from the centrifuge: a heavy phase containing residues and proteins that were unable to be separated from the rapeseed cake, and a liquid phase consisting of water and most of the proteins. That being said, different ways of operating the decanter centrifuge were tested. After conducting these experiments, it was discovered that the best way to extract protein from rapeseed press cake was to use a decanter centrifuge with an inlet flow rate of 60 L/h, 2000xg acceleration, 50 rpm differential speed, and a weir disc with a 68 mm inner diameter. These values were found to be the most optimal at this flow rate when compared to the other tested inlet flow rates, 40 and 80 L/h. The previously obtained liquid phase is then treated with acid. This helped the proteins to settle down at the bottom by removing their electrical charge. The mixture was then separated into two parts by employing the decanter centrifuge; this time, the liquid phase is called supernatant, and the heavy phase is called precipitate. The precipitate contains most of the proteins. The same procedure was followed during the second protein recovery. Based on a thorough analysis, it was determined that the most suitable set of processing parameters for the decanter centrifuge during the second step of protein recovery were an inlet flow rate of 10 L/h, 4000xg acceleration, 6 rpm differential speed, and a 56 mm inner diameter weir disc. The latter enhanced the overall process capability without any adverse effects on critical factors such as the amount of protein obtained. It was also observed that during the second protein recovery step, a lot of precipitate was found to be stuck on the walls of the machine because of how sticky this solid material was. This solid material was important to study because it could affect how much protein could be recovered. Consequently, the study found that scraping equipment surfaces resulted in a significant increase in protein and the amount of protein recovered. To demonstrate, the protein recovery yield increased from 17% to 29% when scraping the surfaces of the equipment. By-product Rapeseed press cake protein Food engineering Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8926595 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Stop the Trucks : en kvalitativ analys av kampanjen om transport av slaktdjur i EU https://lup.lub.lu.se/student-papers/record/8926595 Persson, Sofie The aim of this study is to do a qualitative research on the campaign Stop the Trucks. My methods include visual analysis of the campaign film and website, text analysis of the press release and interviews with three animal welfare organizations that were all part of the campaign. I will use a social constructionist perspective to depict how our moral view of non-human animals is socially constructed and how this conception can change through time. In this study I will answer three questions: which conceptions of animals and their well-being can be found in the campaign? Does the campaign put pressure on the commission for changes and which visions of animal welfare are expressed by the campaign’s creator? How do the three interviewed organisations, that were all part of the campaign, contemplate themselves in making a change for better animal welfare? The main conclusions of the study are that the campaign aimed to awake sympathy in the viewer and to pressure the commission for a legislative improvement, moreover the implementation of the already existing laws. lobbyism animal welfare European Union EU animal transport social constructivism Agriculture and Food Sciences swe Lunds universitet/Europastudier 2017 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8927013 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Encapsulation and oxidation of fat in recombined milk powder https://lup.lub.lu.se/student-papers/record/8927013 Jayakumar, Jitesh Fat-filled milk powders are manufactured by blending skim milk powder with vegetable oil and these powders have gained a great economic importance. Sensible selection of vegetable oil can help in satisfying both nutritional features and functional characteristics of fat for dairy application. The stability of milk powders can be affected by its composition, mainly the composition of fats which can lead to lipid oxidation. The stability of fats depends on various parameters, some of which are, the composition of the fat, crystal form of fat, the composition of powder etc. The parameter which was mainly focused in this study was the crystal form of the fat. The rate of oxidation to some extent depends directly on the fraction of unsaturated lipids and hence this parameter was also used to calculate the measurable oxidation rate. The primary goal of this thesis was to encapsulate vegetable oil in skim milk powder and determine the influence of different crystal forms of fats on the stability of milk powder. The different fats selected were based on the form in which they crystallize. These fats also varied in the fraction of unsaturation. Milk powder was encapsulated with highly unsaturated fat (liquid fat), fat with a very low fraction of unsaturation (hard fat) and in combination of both the kinds of fat, keeping in mind the objective to investigate the effect on the properties of milk powder by the addition of hard fat to liquid fat. Numerous techniques such as DSC, particle size determination, surface free-fat extraction, quantifying the extent of oxidation, X-ray crystallography and SEM were carried out. The results obtained shows that the addition of hard fat to liquid fat brings about changes in the properties and the stability of the fat-filled milk powder. With respect to oxidation, the addition of hard fat reduces the rate of oxidation compared to the rate of oxidation of just the liquid fat in milk powder. But varying the concentration of hard fat did not show a significant difference. Fat-filled milk powders are made my mixing milk powder with vegetable oil. Over the past few decades, fat-filled milk powders have gained a great economic importance. When milk powders are stored over a long period of time, they can get spoilt and give out unpleasant odour. There are various factors which could be responsible for this spoilage. Some of the main factors are the composition of milk powder, composition of fat, the conditions in which the milk powder is stored etc. In this study, the effect of fat on the stability of milk powder was studied. The fats oxidize and contribute towards the spoilage of the milk powder. The main parameters which were focused was the crystalline state of the fat and the fraction of unsaturation of fat. The primary goal of this project was to encapsulate vegetable oil in skim milk powder and the determine the effect of different vegetables oils used on the stability of milk powder. The different fats selected were based on the form in which they crystallize in. The hypothesis was that the crystallization process might affect the oxidation sensitivity of fat and in-turn affect the stability of milk powder. Fat was encapsulated in milk powder by the process of spray drying. The powders obtained were stored at 35°C and 20% humidity and over the storage period, the analysis were carried out on the powder. The different analysis done were determination of primary and secondary oxidation, determination of emulsion droplet size in the recombined milk powder, determination of melting point and melting enthalpy, quantification of surface free fat, X-ray crystallography and scanning electron microscopy. Milk powder was encapsulated with highly unsaturated fat (liquid fat), fat with a very low fraction of unsaturation (hard fat) and in combination of both the kinds of fat, keeping in mind the objective to investigate the effect on the properties of milk powder by the addition of hard fat to liquid fat. The results obtained shows that the addition of hard fat to liquid fat brings about changes in the properties and the stability of the fat-filled milk powder. With respect to oxidation, the addition of hard fat reduces the rate of oxidation compared to the rate of oxidation of just the liquid fat in milk powder. But varying the concentration of hard fat did not show a significant difference. From the hypothesis, it was expected the crystallizing fat will make the powder more sensitive to oxidation, but it was observed that it rather had a stabilizing effect on the powder. food technology livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8928406 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves. https://lup.lub.lu.se/student-papers/record/8928406 Husain, Ahmad In this study, vacuum impregnation (VI) was used to investigate the effect of different solutions: sucrose 21 % (w/v), calcium lactate 1 % (w/v), ascorbic acid 0.1 % (w/v), and GABA 0.075 % (w/v) on atmospheric composition, color, and shelf life of packed baby spinach leaves. VI was performed at two different temperatures: 21 C and 7.5 C. The packed, impregnated leaves were stored for 8 days at 21 C and 7.5 C. The efficiency of VI was evaluated by measuring the weight gained after impregnation, color changes of the leaves during the storage period, and the modification of the atmospheric composition in the packages. The influence of GABA impregnated into baby spinach leaves was studied further for 22 days at a storage temperature of 7.5 C, in order to study its effect on the shelf life of the spinach leaves. The metabolic activity of GABA impregnated leaves was measured for a short term (14 h) with isothermal calorimetry at 7.5 C, in order to evaluate the changes on the heat production created inside the packed leaves. Results show that respiration (O2 consumption and CO2 production) of baby spinach leaves increased after VI and this increase depends on the substance used for impregnation as well as the temperature. Sucrose played a major role at both the studied temperatures, by displaying the highest alteration of the atmosphere created inside the packed spinach during storage. Impregnation with ascorbic acid leads to faster deterioration of packed spinach leaves in comparison to the other substances used. Impregnation with GABA extended the shelf life of the packed baby spinach leaves at 7.5 C, till 22 days, while the control samples were discarded after 10 days. Measurement of the metabolic activity by isothermal calorimetry showed less heat production from the treated spinach with GABA comparing to the untreated control at 7.5 C. The calorimetry studies showed higher heat production of the unpacked spinach comparing to the packed leaves at the same storage temperature. The measurement of metabolic activity was in correspondence with the respiration measurements (O2 consumption and CO2 production) for short time scales, where the lower respiration in the GABA impregnated samples was followed by less heat production, regardless if the sample was packed or not. Vegetables and fruits hold a vast amount of air within their structure. Vacuum impregnation is a process used to remove the air from plant tissues and replace it with an external solution. For impregnation, vacuum is applied to the plant tissue helping air to escape through the plant´s pores. Then by restoring the atmospheric pressure, the solution surrounding the plant will penetrate the plant tissue replacing the air. Some applications of vacuum impregnation are: increasing the nutritional value, antioxidants, antimicrobial, preserving color change, enhancing texture, and even as a pre-treatment before other processing techniques such as drying or freezing. Some of these impregnated substances may well affect both the respiration and color of fruits and vegetables resulting in improved certain quality characteristics during the storing period. Moreover, some of the impregnated substances might affect the metabolism of the plant tissues, which might increase or decrease the metabolic activity of the plant tissue. Indeed, the results of the metabolism of plant tissue treated with impregnation are still not well understood. All what we know is that increasing the metabolic activity of the plant tissue is negative to products ‘quality during the storage period. All plant activities such as the metabolism, respiration, and so forth produce heat. Isothermal calorimetry can measure the heat production of a particular process, which might give an explanation of the metabolism of the plant tissue and how the impregnated substance might affect it. In this study, vacuum impregnation was used to investigate the influence of different substances such as sucrose, calcium lactate, ascorbic acid and gamma-aminobutyric acid on the quality of the packed baby spinach during the storage period. To begin with, we prepared two types of samples of packed spinach leaves. The first samples were packed and untreated. The second ones were packed and treated with one of the mentioned four substances by using vacuum impregnation. Then both packed treated and non-treated samples were stored at two different conditions 21 C, and 7.5 C. All samples were stored for eight days. Then the influence of impregnated substances on the quality of the packed leaves were evaluated by measuring weight gained after treatment, color changes during the storage period, and gaseous composition in the spinach bags. The influence of gamma-aminobutyric acid impregnated into baby spinach leaves was studied further for 22 days at a storage temperature of 7.5 C, to find out its effect on the shelf life of the spinach leaves. Heat production of the leaves impregnated with gamma-aminobutyric acid was measured during the first 14 hours of the storage period, using Isothermal calorimetry at 7.5 C. The aim of this measurement was to get a better view of the changes that might occur on the metabolic activity of the spinach leaves after the impregnation. Results showed that respiration of baby spinach leaves increased after vacuum impregnation, and this increase depended on both the different solutions and storage temperature. Sucrose treated samples displayed the most changes in the gas composition of the spinach bags along with the storage period at both temperatures. Also, ascorbic acid treated samples led to the faster deterioration of packed spinach leaves in comparison to the other substances used. On the other hand, gamma-aminobutyric acid treated samples extended the shelf life of the packed baby spinach leaves stored at 7.5 C. These baby spinach leaves kept fresh for 22 days, unlike the non-treated samples which expired after only ten days. Concerning the metabolic activity, gamma-aminobutyric acid treated samples reduced the respiration which resulted in less heat production from the leaves over 14 hours of storage. Furthermore, packed leaves showed less heat production compared to unpacked leaves in both treated and untreated leaves. modified atmosphere Spinach minimal processing metabolic activity quality GABA. Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8929223 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Bekämpningsmedelsläckage från grundvatten till ytvatten - Undersökning av ett avrinningsområde i södra Skåne https://lup.lub.lu.se/student-papers/record/8929223 Jönsson, Ellen From a small stream draining an agricultural catchment area in south Sweden, a temporal analysis of the occurrence of legacy pesticides was carried out and correlated with contemporary groundwater levelling, precipitation and flow rate of the stream, in order to evaluate groundwater outflow as an entry route for pesticides in the stream. Based on continuous measurement data from two periods of 12 respectively 16 months, in total eight legacy pesticides and three metabolites of legacy pesticides, were detected from early spring to late autumn, when runoff water to the stream was low and groundwater constituted the main water source of the stream. The detections ceased during the winter months following increased stream flow, suggesting a shift in the hydraulic head between the stream and the aquifer leading to a break in groundwater outflow. Alternatively suggesting a dilution of the legacy pesticides due to the increased volume of runoff water compared to groundwater in the stream. In this way at least seven out of the eleven pesticides detected, showed clear indications of being derived from groundwater outflow, while two correlates with peaks in precipitation and stream flow. This indicates that they may originate from atmospheric deposition, leakage from soil or point sources, or from unauthorised use. The result demonstrates that groundwater outflow constitutes a significant entry route for pesticides in surface water, and that groundwater accordingly is of high importance for surface water quality and aquatic ecosystems in its outflow area. The result further illustrates the general problem with contaminated groundwater that provides for long-lived and long-distance transport of xenobiotics in the environment decades after its been banned, supporting recent studies indicating that legacy pesticides should not be neglected in monitoring programs and risk assessments. Similarly, the substances we use and spread today could potentially pose a threat to future generations. From a small stream draining an agricultural catchment area in south Sweden, a temporal analysis of the occurrence of legacy pesticides was carried out and correlated with contemporary groundwater levelling, precipitation and flow rate of the stream, in order to evaluate groundwater outflow as an entry route for pesticides in the stream. Based on continuous measurement data from two periods of 12 respectively 16 months, in total eight legacy pesticides and three metabolites of legacy pesticides, were detected from early spring to late autumn, when runoff water to the stream was low and groundwater constituted the main water source of the stream. The detections ceased during the winter months following increased stream flow, suggesting a shift in the hydraulic head between the stream and the aquifer leading to a break in groundwater outflow. Alternatively suggesting a dilution of the legacy pesticides due to the increased volume of runoff water compared to groundwater in the stream. In this way at least seven out of the eleven pesticides detected, showed clear indications of being derived from groundwater outflow, while two correlates with peaks in precipitation and stream flow. This indicates that they may originate from atmospheric deposition, leakage from soil or point sources, or from unauthorised use. The result demonstrates that groundwater outflow constitutes a significant entry route for pesticides in surface water, and that groundwater accordingly is of high importance for surface water quality and aquatic ecosystems in its outflow area. The result further illustrates the general problem with contaminated groundwater that provides for long-lived and long-distance transport of xenobiotics in the environment decades after its been banned, supporting recent studies indicating that legacy pesticides should not be neglected in monitoring programs and risk assessments. Similarly, the substances we use and spread today could potentially pose a threat to future generations. legacy pesticides pesticide fate pesticide contamination groundwater - surface water interaction pesticide monitoring groundwater contamination stream water contamination stream pollution groundwater pollution groundwater outflow. Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2017 H2 application/zip

oai:lup-student-papers.lub.lu.se:8931491 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology SocialBehaviourLaw

Förtryckets ansikte: En innehållsanalys av organisationen La Via Campesinas identifikation av kvinnliga småbrukares utsatthet https://lup.lub.lu.se/student-papers/record/8931491 Mellberg, Malin Denna uppsats syftar till att bidra till ökad medvetenhet kring den utsatthet som latinamerikanska småbrukarkvinnor lever i. Ett antal olika strukturer som ligger till grund för denna grupps problematik synliggörs. Genom filosofen Iris Marion Youngs teori om "Förtryckets fem ansikten” studeras material från småbrukarorganisationen La Via Campesina och genom en innehållsanalys identifieras ett flertal förtryckande maktstrukturer. Analysen visar att olika förtryckande strukturer råder för så väl gruppen landsbygdsbor, gruppen småbrukare och för gruppen kvinnor. Dessa tre gruppidentiteter, och därmed de förtryckande strukturer som synliggörs, överlappar alla varandra genom den grupp som identifierats som latinamerikanska småbrukarkvinnor. Denna sistnämnda grupp står i hierarkiskt underläge till grupper som män, stadsbor, kapitalister, storföretagare och mäktiga nationella och internationella ”eliter”. Patriarkat och kapitalism framgår som två tydliga maktkonstellationer av stor betydelse. Uppsatsen synliggör förutom detta flerdimensionella förtryck, en kamp för alternativ utveckling som kan sammanfattas med konceptet matsuveränitet. Förtryck Maktstrukturer Rättvisa Småbrukare Latinamerika La Via Campesina Matsuveränitet Agriculture and Food Sciences Cultural Sciences Philosophy and Religion Social Sciences swe Lunds universitet/Mänskliga rättigheter 2018 L2 application/pdf

oai:lup-student-papers.lub.lu.se:9097532 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Spinning a Budding Industry https://lup.lub.lu.se/student-papers/record/9097532 ISSN: 1401-9191 Haneline, Jansen The 2018 Farm Bill federally legalized industrial hemp in the United States following four years of state and tribal pilot programs. Industry actors have since been building a hemp industry from the ground up and have been met with many trials and tribulations that have been due to red tape policies, a lack of infrastructure, and broken supply chains. The weakest point in the supply chain is the processing stage as farmers and manufacturers have other crops and materials to choose from while processors exist almost exclusively for the purpose of the hemp industry. This thesis was designed to uncover the reality that farmers, processors, and manufacturers face in developing domestic hemp fiber supply chains through discussions with industry actors in those occupations. The findings from these discussions were then analyzed through the lens of transition theory and the multi-level perspective. It has been determined that the hemp industry is not yet sufficiently developed in the United States to be a regime due to hindrances in regulations and the availability of processing equipment. The hindrances are holding the industry back from sufficiently developing the myriad of niche innovations that hold potential to transform the textile industry, the building and construction industry, and the pulp and paper industry. The trials and tribulations of building an industry from the ground up are many but there are as many amazing initiatives taking place from actors inside and outside of the industry that want to see industrial hemp become the crop that they believe it can be. Hemp fiber hemp hurd supply chain development textile industry pulp and paper industry building and construction industry alternative natural materials transition theory multi-level perspective American industry Agriculture and Food Sciences eng Lunds universitet/Internationella miljöinstitutet 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9099298 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Safeguarding a Safeguard: Assessing the Status of Global Ex-Situ Crop Conservation and the Svalbard Global Seed Vault’s Role in its Protection https://lup.lub.lu.se/student-papers/record/9099298 Keegan, Christopher The Svalbard Seed Vault serves as a backup against accidental loss of genetic crop diversity within the existing global conservation system. Addressing this objective, this thesis repeats the 2013 assessment of the Seed Vault’s completeness relative to the global conservation system as performed by Westengen et al (2013, 1). It is shown that gaps have continued to exist in Svalbard’s collection. Second, this thesis goes beyond the 2013 analysis, seeking to assess whether reductions in accession quality amongst under-resourced genebanks has impacted their ability to safeguard their accessions in the Seed Vault. By using accession-level data from Genesys PGR and the NordGen Seed Portal, a regression analysis is performed, showing that the average Passport Data Completeness Index (PDCI) of a holding institute is positively correlated with the percentage of its suitable accessions duplicated in Svalbard. This suggests that the genebanks whose collections are most likely at risk to genetic erosion are also likely to be less capable of safeguarding their accessions in Svalbard. Svalbard Global Seed Vault Genebanks Genetic Resources Genetic Erosion Passport Data Completeness Agriculture and Food Sciences eng Lunds universitet/Ekonomisk-historiska institutionen 2022 H1 application/zip

oai:lup-student-papers.lub.lu.se:9103560 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols https://lup.lub.lu.se/student-papers/record/9103560 Schüler, Charlotte The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. The results of this study were intended to lead to the development of industry relevant recommendations to optimise the processing conditions and formulation of a range of different products. Many commercially important products, including cosmetics, pharmaceuticals and foods such as UHT milk and heavy cream are based on triacylglycerols emulsified in a protein-rich continuous phase. Temperature fluctuations during long-term storage and distribution of these products can cause uncontrolled crystallisation of the disperse fat phase. This impairs the functional and sensory characteristics and the stability of the emulsion system. Product defects and product waste could be reduced by gaining a systematic understanding of the factors that govern the crystallisation behaviour of emulsified triacylglycerols and by finding mechanisms to induce a guided crystallisation process. In this study, a liquid emulsion system was produced from hydrogenated palm oil, consisting nearly entirely of triacyglycerols, and an aqueous continuous phase, containing !-lactoglobulin as emulsifier. Diffraction analysis, microscopic and calorimetric measurements were used to determine the colloidal stability of the model system over eight weeks of isothermal storage at 22 °C. Based on previous research, it was expected that the surface film composition of the dispersed palm oil droplets and the rate at which the emulsions are cooled from processing to storage temperature, would impact the stability of the system. Thus, the influence of a high, moderate and low cooling rate and the addition of two phospholipids, acting as complementary emulsifiers to !-lactoglobulin, were tested. No significant effect of the cooling rate on the stability of the emulsion system was noted over a storage period of eight weeks. The addition of phospholipids seemed to have altered the composition and thereby the properties of the emulsion interfaces. The emulsions showed a more uniform fat crystal size but also more extensive flocculation. It is therefore questionable whether the benefit of using phospholipids does not outweigh the costs. One of the two phospholipids even appeared to inhibit the crystallisation of the hydrogenated palm oil, which is unfavourable, when aiming for a fully crystalline fat phase. The results of this project suggest that a formulation without phospholipids and a slow cooling process are most cost and resource efficient to produce a stable emulsion system. Independent of the formulation or processing, there were signs for the migration of fat molecules between the emulsion particles. This can adversely affect the particles’ physicochemical properties and raises the need for further research into mechanisms to prevent mass transport processes in triacylglycerol emulsions. What crystals have to do with the quality of stored food products Some food components can form crystals when the foodstuff is stored over an extended period of time. These crystals can impair the product’s texture and appearance. It is therefore important to control crystallisation in foods to preserve their quality. When you think of a crystal, you might have a shiny objects in mind, maybe made from water, like snowflakes or ice cubes or made from carbon, like a diamond on an engagement ring. In chemical terms, the crystalline state is one of two solid states that a compound can exist in. Food components such as fats, proteins and sugars can form crystals. In some applications, as for instance ice cream and margarine, crystals are necessary to provide a certain texture. However, crystals can also form unintentionally in foods such as UHT milk and heavy cream. In these products, the milk fat is initially present as liquid droplets floating around in an aqueous medium. When these products are stored or shipped, the liquid fat droplets can crystallise over time. The fat crystals can grow really big and form sharp edges. The large fat crystals tend to get entangled when they collide. Then they stick together and merge. Eventually, the fat crystals may form one big layer, which floats up. This might make you think that the product has turned bad and make you discard it. This project was aimed at finding mechanisms to control the fat crystallisation during storage of high fat liquid dairy products. Milk fat is a highly complex natural fat with a varying composition depending on seasonal factors and cow genetics. Therefore, hydrogenated palm oil was used as a model fat. It has a known composition and similar key features to milk fat. After screening the literature, two approaches to control the fat crystallisation were chosen: (a) rapidly cooling the product from the temperatures at which it is processed, i.e. temperatures above the melting point of the fat, to the temperature at which the product is stored and (b) adding certain fats, called phospholipids, because these allow to induce a controlled crystallisation process. Both approaches were expected to lead to the formation of small, equally sized, roundish fat crystals, which would not easily get entangled. Approach (a) showed no significant effect on any product parameter. Approach (b) on the other hand led to a more uniform crystal size. The benefit of this effect is however outweighed by the costs, that the addition of phospholipids incurs. This is especially true since the quality and the stability of the products were acceptable even without following either approach (a) or (b). The results of this project suggest that a product formulation without added phospholipids and a cooling process that is not intentionally accelerated are most efficient to reach a stable high fat liquid dairy product. Emulsion technology Fat crystallization Emulsified triglycerides Colloid science Food technology Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8964635 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology LifeEarthScience SocialBehaviourLaw

Planning for Viable Forests with High Biodiversity https://lup.lub.lu.se/student-papers/record/8964635 Herdesang, Anja In recent decades, the rate of extinction of species is increasing due to human use and refinement of nature. This has resulted in a large amount of research throughout the world. Forestry today is mostly based on clear cuts, and many natural forests have been cut down and replaced with monocultured forests. This is the major reason to the loss of species. Research has increased the knowledge about alternative forestry methods and measures are being taken to create nature conservation laws. This has resulted in a small amount of changes from even-aged to continuous forestry. At the same time the interest for more intensive forestry has grown due to increasing need of wood products. Thus, the cost-effectiveness and production orientation are becoming increasingly important. Increased protection of forest biodiversity often implies reduced income from timber and pulp production both for society, companies and forest owners. Swedish County Administrative Board have occasionally stopped forest harvesting because of red-listed species. This has begun a debate about restricted freedom for owners, even though only 5% of 54000 notifications regarding violations of conservation protected forests have been stopped. Forest owners have a major responsibility for the forest's present and future health. For effective management, it is important to understand ecosystem responses to disturbance. Therefore, more measures must be done to inspire foresters to new forms of forestry. Cross-disciplinary cooperation between economic science, natural sciences, political work and legislation must be established with forestry in the center, because knowledge create motivation. There is also a need to provide forest owners with a value for biodiversity for their forest property. To estimate biodiversity climax and carrying capacity for an area, a biodiversity index describing the abiotic basic Prerequisites for Biodiversity (APB) is needed. To make such an index, you can use available data in databases such as Sweden's geological survey (SGU) and Geographical Information System (GIS). Such index could then be accompanied with guideline describing what is needed in the area to build for future high biodiversity. More research is also needed to find out if it is possible to manage even-aged-forestry in some land areas and at the same time be able to save guard biodiversity only by leaving patches with old trees connected with corridors for wildlife connectivity. A Forestry sector information and knowledge system that more strongly incorporates biodiversity issues is needed. Within such a system services such as soil tests, economic and ecologic advices and tools as APB-index could be provided helping landowners plan their forest to higher biodiversity. Skogsbrukarna bär det yttersta ansvaret för livskraftiga skogar Ekosystem med artrikedom är grunden till vår civilisation. Naturskogar behövs för att säkerställa att arter inte utrotas. Trots det är det ovanligt med naturskog i Sverige. Produktionsskogar för timmer och pappersmassa är de vanligaste förekommande skogarna. Produktionsskogar metoder har en destruktiv inverkan på naturen. För att en förändring ska kunna ske mot hållbart skogsbruk måste de rådande skogsbruksvärderingarna ändras i grunden. Det behövs en omfattande organisation som kan hjälpa och inspirera skogsägare att planera skogar som håller för klimatförändringar och som kan leverera ekologiska värden. ngefär hälften av Sveriges landareal är täckt av skog och endas tre procent är skyddad naturskog. Ytterligare fyra procent är frivilligt avsatt med formellt skydd. Naturskogar har fått växa utan mänsklig påverkan under lång tid. I naturskogar lever många olika sorters trädarter, buskar, gräs, örter, svampar, lavar, mossar, bärris med mera. Denna grund ger mat och skydd till insekter, fåglar, kräldjur och däggdjur. I en naturskog interagerar arter på flera olika nivåer i olika näringskedjor. När träd dör bryts de ner så att näringsämnen återförs till kretsloppet. De nedbrytande organismerna utgör en central bas i ekosystemet. Motsatsen är de nittiotre procent av Sveriges skogar som är produktionsskog. I en dessa skogar planteras en trädart och ofta röjs undervegetation bort. Utöver de ekonomiska riskerna för stormfällning och känslighet mot skogsbränder, eliminerar denna typ av skogsbruk livsmiljöer för naturligt levande arter. Hela produktionskedjan, från plantering till kalhygge, motverkar artrikedom där kalhyggen är särskilt destruktiva. Bristen på död ved gör att grunden till många näringskedjor saknas. Den ensidighet som produktionsskogen innebär gör också att ekosystem blir obalanserade. Det kan till exempel medföra att en art som är en viktig del i det naturliga systemet förvandlas till skadeinsekt eller skadesvamp i en industriskog. Varför stoppar man inte detta odlingssätt? En av de främsta anledningarna är världs-marknaden stora behov av pappersmassa- och träprodukter. Av den totala produktionen i världen står Sverige för sex procent av massa- och nästan tre procent för pappersproduktionen. År 2016 var Sverige tredje största exportören i världen. Sverige exporterade 70% av det som producerades av skogen. Stor efterfrågan driver på effektivare metoder för vinstmaximering där långsiktig samhällstrygghet offras. Naturskyddsåtgärder innebär ofta en minskad inkomst från trä- och massaproduktion. Nya naturskyddslagar har skapat debatt om skogsägares självbestämmanderätt. Samtidigt vill de flesta skogsägare lämna en värdefull och hållbar skog efter sig. Är en ensidig, monokulturodlad produktionsskog värdefull om hundra år? Det vet vi inte. I framtiden kanske vi använder överskottet av koldioxid i atmosfären till att tillverka ersättningsmaterial. Kanske har vi ändrat våra levnadsmönster så att vi inte behöver kartong och papper i samma utsträckning som idag. Oavsett om vi i framtiden använder ersättnings-material eller inte så kan vi inte veta om timmer ger ekonomisk trygghet för kommande generationer. Däremot vet vi att vår civilisation byggts på biologisk mångfald. Vi vet att många arter är akut hotade och att vi på grund av klimatförändringarna behöver tåliga och artrika skogar. Fungerande ekosystem är avgörande både för vår ekonomi och vår faktiska överlevnad. Nuvarande skogsbrukspolitik och lagstiftning räcker inte för att skydda skogarnas ekosystem. Vi måste säkra skogens motståndskraft och dess förmåga att leverera ekologiska grundläggande värden till mänskliga samhällen. Skogsägare bär det yttersta ansvaret för skogens befintliga och framtida hälsa därför är det viktigt att ge dem stöd och kunskap till planering av skogar för biologisk mångfald. Kunskap skapar motivation! Ett tvärvetenskapligt samarbete mellan ekonomi- och naturvetenskaper, politik och lagstiftning med skogsägaren i centrum kan ge synergieffekter som främjar artrikedom samtidigt som skogsägares egna intressen gynnas. – Anja Herdesang, Kandidatexamen i Miljövetenskap, Lunds Universitet Anja Herdesang Planning for Viable Forests with High Biodiversity forestry foresters forester biodiversity ecosystem forest sustainability extinction speices refinement nature clear-cut cuts monocultured forests alternative concervation enviromental laws even-aged continuous silvicultural wood products cost-effectiveness Protection timber pulp production forest owners harvesting red-listed violations protected effective management ecosystem responses disturbance Cross-disciplinary cooperation climax and carrying capacity index describing the abiotic basic Prerequisites for Biodiversity (APB) guideline trees connected wildlife connectivity continuity Earth and Environmental Sciences Agriculture and Food Sciences Biology and Life Sciences Cultural Sciences Law and Political Science eng Lunds universitet/Miljövetenskaplig utbildning 2018 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8967720 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Development of a Universal Method of Measuring Macromolecules in Oats. https://lup.lub.lu.se/student-papers/record/8967720 Ågren, Pontus The breeding of agricultural food crops has been of imperative importance for thousands of years and remains so today, with new methods being developed regularly. Some of these newer methods have some legal difficulties, forcing scientists to stay with the older, reliable yet slower methods. With one of these methods; mutation breeding, oat is being developed with new properties such as high content of proteins or healthy beta-glucan fibres for the market of the future. A challenge in this method is to quickly screen vast numbers of different oat lines to find these desired traits. In order to speed up this process I have strived to develop a method to store a preparation of oat flour for longer periods of time in a state that is compatible with the starch, beta-glucan and protein assays without degradation. Also, an alternate method for weighing oat flour on a scale has been attempted to be developed, since this too is a bottle-neck. The results show that by storing the oat flour in a fridge (+5°C), all three macromolecules remain stable for at least 5 years. Further, a heat sterilized or biostatic-containing slurry of oat flour in water shows promising potential of preventing degradation of all three macromolecules by being stored in a frozen state. In order to avoid the time consuming scale, a spectrophotometer’s absorbance at 610 nm has been shown to correlate with the oat flour concentration with a sufficient accuracy for screening purposes. Finding Better Oats Faster We face many challenges today concerning food and its production. More people need to be fed using less land and fewer resources. Therefore we need to develop new crops that meet these challenges while remaining nutritious. It demands a lot of work, yet I have found solutions for some of the current bottle-necks of the process. By avoiding to grind and weigh the oats prior to every experiment a lot of time is saved and better varieties can be found faster than ever before. We need to feed more people than ever before, and the amount of farmland is constantly diminishing. We need to lessen the environmental impact while retaining high nutrition. That is why we need better crops. Crops that provide a well-balanced nutritional profile, with high yields and low energy consumption. To find these crops I have developed a method for quickly screening large populations of oat varieties in search for even more nutritious oats. Oats have been shown to be very healthy due to the balanced nutritional profile, that is, the proportion of fat, protein and starch in the seed matches our needs. Also, they contain large amounts of so-called beta-glucan fibres which protect our hearts from disease. If this wasn't enough they are also possible to grow organically or with a small amount of pesticide. Now that you also love oats and see their amazing possibilities you can understand why we want to improve this already great food. So how do we improve oats? There are many methods for breeding plants, some of which have been around for thousands of years and some only a few years often referred to as GMOs (Genetically Modified Organisms). However, all forms of breeding modify the genes of said organisms. Some in ways that occur ‘‘naturally’’ and others not, the more ‘‘naturally’’ occurring ways are less legally restrained. Therefore, most, including our research group, have chosen a more ‘‘natural’’ approach. The problem with our method, called mutation breeding, is that you have to examine thousands of new varieties to see which ones have improved in the way that you wished. That is where my work fits into the picture. In order to speed up this process of finding new oat varieties, I have developed a novel method for quickly measuring the protein, starch and beta-glucan content. The time-consuming bottle-necks of the ordinary procedure have been grinding the oats to flour, so they can be tested, and also weighing this flour accurately. I have found faster solutions for both of these issues. Firstly, by testing the storeability of oat flour I have determined that time can be saved by grinding a lot of oats at once and storing it suspended in water in a frozen state. Further, in order to replace the scale, this suspension’s concentration and therefore the mass of flour can be accurately determined by measuring the light that passes through by use of a spectrophotometer. With these new methods, the hunt for better oats will be faster than ever before! An interesting side-find of this study is that the protein content in some cases increased if the suspensions were allowed to ferment. Perhaps this is not so odd considering that sourdough bread, the fermentation of wheat, is an ancient way of increasing nutrition. Therefore maybe we have stumbled upon an alternate way of increasing the nutrition of oats. Oat mutation breeding storage applied biochemistry Agriculture and Food Sciences eng Lunds universitet/Tillämpad biokemi Lunds universitet/Beräkningskemi 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8971689 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Hälsoeffekter av en klimatskatt på nötkött i Sverige - En analys av påverkan på förekomsten av kolorektalcancer i Sverige https://lup.lub.lu.se/student-papers/record/8971689 Malmström, Nils Consumption of red and processed meat has been found to effect human health and especially the occurrence of colorectal cancer. At the same time cattle farming and production of beef have been shown to severely effect the environment and particularly the climate. Taxation of beef could be an instrument to decrease the greenhouse gas emissions from the production of beef, but due to high transition costs and difficulties in measuring emissions a tax would have to be implemented on consumption level instead of production level. The objective of such a tax would to decrease the consumption of beef and since beef consumption affects the risk of colorectal cancer a tax on beef could potentially affect the occurrence of colorectal cancer. The aim of this study was to examine if a consumption tax on beef in Sweden would affect the occurrence of colorectal cancer, and if so to what extent. The results show that a climate tax on beef could decrease the risk of colorectal cancer for women and men with 1,22% and 1,92% respectively. Further the results show that the tax could reduce the number of cases of colorectal cancer in Sweden with 111. The results indicate that a climate tax on beef would decrease the occurrence of colorectal cancer and, thus, be beneficial from a health perspective. Införande av en klimatskatt på nötkött i Sveriges påverkan på förekomsten av kolorektalcancer Man har i flertalet studier påvisat att konsumtion av rött kött och processat kött (däribland nötkött) skulle kunna ha en negativ inverkan på människors hälsa. Framförallt visar studier på kopplingar mellan konsumtion av rött och processat och en ökad risk för kolorektalcancer. Vidare visar studier att produktion av nötkött har en negativ inverkan på miljön, bland annat genom utsläpp av växthusgaser. Studien utgångspunkt är således att införande av en klimatskatt på nötkött borde kunna ge en positiv bieffekt i form av förbättrade folkhälsa. Studiens resultat visar också just detta, alltså att en klimatskatt på nötkött skulle förbättra folkhälsan genom att minska antalet fall av kolorektalcancer i Sverige med 111 stycken varje år. Klimatfrågan är i dagsläget väldigt aktuell och nötköttsproduktionen är en av de sektorer som inte omfattas av den svenska koldioxidskatten och därmed inte betalar för sina växthusgasutsläpp. Sverige har högt ställda mål för utsläppsminskningar inom jordbruket och någon form av beskattning på nötkött skulle kunna vara ett kostnadseffektivt sätt att minska utsläppen av växthusgaser och därigenom bidra till att målen uppnås. Denna studie visar att en aktivare klimatpolitik inom jordbruket även skulle kunna föra med sig positiva bieffekter på hälsan hos Sveriges befolkning. Studien visar att risken för kolorektalcancer hade minskat vid införande av en klimatskatt och således även antalet fall. Studien visar också att de som skulle få betala det högsta ekonomiska priset av skatten, alltså de som konsumerar mycket nötkött, skulle vara de som skulle göra störst hälsovinster i och med skatten. En minskad förekomst av kolorektalcancer skulle i sin tur också kunna föra med sig andra positiva bieffekter. Exempelvis skulle det kunna innebära positiva ekonomiska effekter för samhället i form av bland annat minskade sjukvårdskostnader och minskat produktionsbortfall. Utöver det skulle en minskad förekomst av kolorektalcancer innebära ett minskat lidande och troligen också ett minskat antal dödsfall vilket även det kan ses som en vinst för samhället. Klimatskatten på nötkött skulle alltså potentiellt kunna föra med sig även andra positiva bieffekter, förutom de på hälsan. Slutligen är det viktigt att understryka att denna studie endast tittar på en hälsoaspekt av en klimatskatt på nötkött. Hade andra hälsoaspekter (diabetes, hjärt- och kärlsjukdomar mm.) räknats med hade den totala hälsovinsten kunnat bli betydligt större än de 111 stycken förhindrade fallen av kolorektalcancer per år som påvisas i denna studie. Rött kött Processat kött Kolorektalcancer Klimatskatt Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8892714 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Weak acids’ microbial and sensorial effect on marinated herring https://lup.lub.lu.se/student-papers/record/8892714 Larsson, Jennika Marinated herring is a food product usually with a sauce containing acetic acid. In this project the weak acids malic acid, citric acid, and lactic acid were evaluated for use in the sauce for marinated herring instead of using acetic acid. The microbial and sensorial effects of the acids were evaluated. From the sensorial test, the marinated herring in a sauce with lactic acid was chosen as the favourite of the majority in the sensory panel since it was milder than the rest. The type with sauce containing malic acid was the least favoured due to high sourness and unbalanced flavours. It was concluded from the sensorial test that there were only small differences between the versions. The texture of the herrings was believed by the panel to differ between the acids but texture analysis showed no significant difference. Accelerated test and microbial tests with the pickled herring jars to evaluate the shelf life indicated that there was no big difference in the presence of microorganisms depending on the acid. In the project accelerated tests using MRS growth medium inoculated with Lactobacillus plantarum (L. plantarum) CCUG 30503 T were performed. The MRS was modified with sodium chloride and weak acids to resemble the environment in a pickled herring jar. The results indicated that L. plantarum can grow well in the presence of acetic acid, malic acid, citric acid, and lactic acid. Malic acid and citric acid had least effect on the bacteria while the acetic acid had the highest effect resulting in a lower growth. In the samples with lactic acid the level of L. plantarum was stable on a higher concentration than in the rest of the samples when the highest concentration had been reached. A sour history about pickled herring and microorganisms To use another weak acid than acetic acid in the traditional pickled herring and maintain satisfactory preservation against spoiling microorganisms and get a new sensorial experience, is that possible? Pickled herring is a product that has been eaten in Sweden for the last 250 years and it plays a big role in the Swedish cuisine. The fish product with its salty, sweet and sour flavours is eaten by many Swedes at celebrations like Easter, Midsummer and Christmas. Basically, it is raw herring that is put into a sauce containing salt, sugar, flavourings and a weak acid which normally is acetic acid. To get new flavours and a new product the weak acid can be changed into another weak acid like lactic acid, citric acid or malic acid. Acetic acid gives the product a rather sharp sour taste while lactic acid with its mild flavour, citric acid with a fresh flavour, and malic acid with the fruity flavour would give a new experience of the herring. In this project pickled herring with the different weak acids were produced according to a modified existing recipe and a panel evaluated the sensorial effects of the acids. The surprising result was that it was not the common type with acetic acid that was the favourite but rather the type with lactic acid due to the milder sourness. The type with acetic acid received the second place. Microorganisms in pickled herring are bad since they can spoil the product or even worse, make it harmful to eat. In pickled herring lactic acid bacteria can be a spoiling organism and the big enemies of all unwanted microorganisms in product are the low pH and the rather high salt concentration. The acid gives the low pH and if the acid molecules can pass through the cell wall of the microorganism the organism will have a hard time and slowly die out. Depending on the properties of the acid and the pH of the surroundings (the herring) the acids have different effect on microorganisms. To change the acid in pickled herring is a bit tricky. Some acids are more microbially effective at higher pH and some at lower pH and at the same time the pH has to be lower than 4.5 to exclude the risk of very dangerous organisms. At the normal pH 4.2 of pickled herring the acetic acid is supposed to be the most effective but can the other mentioned acid be as effective and also give the herring a new sensorial experience? Several microbial tests were therefore performed with herring in sauce with lactic acid, malic acid, citric acid and acetic acid. All of the tests indicate that all acids work fine against spoilage during the test period. In the experiments some herring jars were incubated in room temperature to speed up the growth of eventual microorganisms. Some jars were stored up to 14 weeks in the normal storage temperature in a refrigerator. To deeper evaluate the effect of the acids against spoiling microorganisms the lactic acid bacterium Lactobacillus plantarum were inoculated in a nutrient medium (MRS). The MRS was modified to resemble the environment in a pickled herring jar with a higher salt concentration and pH of 4.2 or 5.0 with the four mentioned acids. The samples were incubated in room temperature for two weeks and the concentrations of the L. plantarum were measured regularly. It can be concluded that L. plantarum was growing perfectly fine and it does not bother the high salt concentration or the low pH. There were differences in growth between the acids in especially the samples with the lower initial pH where the growth of the bacteria was slower in acetic acid and lactic acid MRS. The results from the microbial experiments with the herring jars and modified MRS can be used for further studies to determine the shelf life of the herring using different weak acids. Who knows, next year we might see pickled herring with the taste of lactic acid in the stores. sensorial test Lactobacillus plantarum acetic acid malic acid citric acid Marinated herring lactic acid applied microbiology teknisk mikrobiologi MRS accelerated test Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Teknisk mikrobiologi Lunds universitet/Bioteknik 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9015805 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Evaluation of water stress mapping methods in vineyards using airborne thermal imaging https://lup.lub.lu.se/student-papers/record/9015805 Zuta, Alon With low cost and high efficiency, use of airborne infrared thermography imaging from an unmanned aerial vehicle (UAV) has become a widely used technique to measure plant water stress. With that, the use of UAV mounted thermal camera as a precision agriculture technique to map crop water stress is not trivial and its success is depended on variety of factors which are still needed to be studied and understood. The current research study sought to explore three crucial components of mapping water status based on airborne thermal imaging: a) the quality, quantity and distribution of the sampling points, b) the type of thermal index used, and c) the choice of interpolation method. The following three objectives were highlighted: a) Comparison of two commonly used thermal indices, the crop water stress index (CWSI) and the Jones stomatal conductance index (Ig), to assess index performance in regions with high climatic variability. b) Assessment of the impact of spatial and temporal changes on the performance of interpolation algorithms. c) Investigation of the possibility of mapping vineyard water stress through collection and analysis of the vineyard cover crop thermal data in comparison to the grapevine canopy. The study was conducted in two commercial vineyards in the Rheingau region of Germany. Airborne thermal imaging using UAV was collected at four different periods during the 2019 growing season (July-September) and was accompanied by ground measurements including mid-day stem water potential (Ψstem) and proximal thermal imaging. The airborne data was interpolated using the following interpolation algorithms: Inverse Distance Weighting (IDW), Kriging, Local Polynomial, and Spline. The resulting interpolated surfaces were evaluated through cross validation and, through comparison to the ground measurements. Cross-validation results showed definite preference for CWSI based interpolations. The result can be attributed to the range of potential values rather than the suitability of the index. In contrast, comparison to the ground measurement results show definite preference for Ig based interpolations. Both the cross validation and the comparison to the ground measurement results showed a high range of interpolation algorithms varying spatially between the two vineyards and temporarily between the different measurement dates. Cross-validation analyses and comparison with the proximal thermal imaging measurements revealed a preference for cover crop-based interpolation. While comparison with the Ψstem showed a preference for the cover crop during the July measurements and preference for the grapevine during the August-September measurements. It is inferred that the results are related to the small sample size of the Ψstem procedure and operator bias. Results of the study indicated that the Ig index exhibits much higher suitability than CWSI for mapping water stress index in regions with higher humidity and variable climate such as the Rheingau. Additionally, the study showed the affect of sampled data points on the resulting interpolated surface, the importance of evaluating different algorithms and choosing the most suitable one. Finally, the results demonstrated that cover crop-based data have the potential to producing better quality water stress maps in steep-slopped vineyards which are characterized by low soil depth. Further research is thus recommended to evaluate suitability of this method in vineyards with deeper soil profile to confirm that this phenomenon is not restricted to steeped sloped vineyards. Water budget is a key factor in quality grape development and insufficient water supply might limit the quality and yield of grapes for wine. This issue is becoming more prevalent due to climate change which causes shifts in the precipitation rate and distribution resulting in increased severity and frequency of droughts. The situation can be mitigated through implementation of irrigation systems. However, spatial variability in water requirements, caused by variations in soil, slope, aspect and other variables across a vineyard limits the efficient use of such systems. Therefore, it is vital to characterize spatial variability before deciding on an irrigation strategy. Due to its low cost and high efficiency, the use of airborne infrared thermography imaging from an unmanned aerial vehicle (UAV) has become a widely used technique for measuring plant water stress. The technique is based on a plant’s physiological mechanism during which a plant under water stress reduces transpiration through stomatal closure to conserve water. The stomatal closure leads to an increase in plant surface temperature which can be detected by thermal camera image acquisition. Mounting the camera on an UAV enables coverage of a large area in a short time. Rapid improvement of these technologies with considerable reduction in cost, and the evolvement of open source electronic community have the potential to enable this tool to be available for winegrowers. In consequence, this leads to both reduction in irrigation costs and more sustainable use of water which is a vital necessity in the current context of climate change and water scarcity. Use of UAV-based thermography to map crop water stress is not trivial and its success is dependent on several factors. Thus, continued study is necessary to enhance the efficiency and accuracy of the process. Our study was conducted in two commercial steeped sloped vineyards in the Rheingau region of Germany, renowned for high-quality wine production. In recent years due to climate change, droughts have become prevalent in this temperate climate, resulting in the need for irrigation. This is the first time that this type of study was conducted in this climate type as previous studies were restricted to semi-arid and Mediterranean climate regions. The study consisted of three objectives: A. comparing two commonly used thermal indices, the crop water stress index (CWSI) and the Jones stomatal conductance index (Ig) to observe the most suitable index for temperate climates. Thermal indices are used to quantify the relationship between water stress and plant temperature. B. Assessing spatial and temporal impacts on the performance of different interpolation algorithms. Interpolation is used to determine values in locations that could not be sampled. The choice of the most appropriate interpolation method was not properly covered in past studies and in the current experiment, the importance of selecting an appropriate method was highlighted. C. Exploring the possibility of mapping water stress by collecting and analysing thermal data of the vineyard cover crop rather than the grapevine canopy itself. Grapevine canopy structure is highly complex and narrow in width which limits the amount of data points that can be sampled by UAV. In contrast, cover crops have a much simpler structure and the greater width is beneficial for data point collection. The study occurred during the 2019 growing season (July-September). Airborne thermal imaging using UAV was collected at four different periods and was accompanied by ground measurements used to validate the airborne data. Results of the study showed that the Ig index was more suitable than the CWSI index for mapping water stress in regions with climatic variability and high humidity such as the Rheingau, Germany. Additionally, it was found that no single interpolation method fits both vineyards, crop type (cover and grapevine) and measurement dates, indicating the importance of the comparison and selection of the most appropriate interpolation algorithm. Finally, the results showed that cover crop provides better quality data in terms of quantity and distribution of sample points relatively to grapevine data. Thus, the recommendation for future studies stresses the importance in conducting similar experiments in vineyards with deeper soil profile to confirm that this phenomenon is not restricted to steeped sloped vineyards. The study highlighted several important considerations and implications in measuring and mapping the spatial and temporal crop water stress in vineyards. The results gathered will assist future research on further development of this technique. Geography Geographical information systems GIS Remote sensing Cover crop Thermal imaging Spatial variability vineyards interpolation water stress index CWSI Ig stem water potential UAV Rheingau Interpolation. Agriculture and Food Sciences Biology and Life Sciences Technology and Engineering Earth and Environmental Sciences eng Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9016701 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Analyzing potato protein isolates for their potential in developing meat analogues https://lup.lub.lu.se/student-papers/record/9016701 Schut, Jade Yu Lan To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. One solution is development of meat analogues, which are meat-like texturized products based on vegetable proteins. In this project, potato proteins were analyzed for their potential in developing these meat analogues. Currently, potato proteins with great nutritional value often go to waste as a by-product of the potato starch industry. Therefore, finding ways to utilize these proteins in the food industry is both economically and environmentally beneficial. High moisture extrusion is a promising technique for obtaining fibrous products from vegetable proteins. Here, a Rapid Visco Analyzer (RVA) was used to mimic the process conditions inside an extruder, and to study the behavior of the potato proteins during high temperature (>100ᵒC) heating and subsequent cooling. Various parameters were analyzed, such as heating temperature, cooling rate, shear rate, protein concentration, addition of potato starch, and addition of rapeseed oil. It was found that potato protein isolates were able to form compact texturized products in the RVA, when heated to 140ᵒC. The best structure was obtained for a 6% protein concentration (w/w on wet basis) with addition of 1% starch and 1.5% rapeseed oil. Overall, this research shows that potato proteins show great potential for developing meat analogues, already at low protein concentrations. In this thesis project, it was analyzed whether potato proteins could be used to develop a “fake meat”. The world population keeps growing rapidly, is becoming more affluent, and has a strong desire to eat meat. According to the Food and Agriculture Organization (FAO), approximately 72 billion land animals are killed for food per year (FAOSTAT, 2017), and this is estimated to double by 2050 (FAO, 2019). Double! The environmental impact of the meat industry is enormous, and combined with animal welfare issues, consumers are looking for a change. Instead of stuffing animals with plant proteins, to later eat their meat as a source of protein and energy for humans, why not find ways to eat the plant proteins directly? One reason is that meat is embedded in many Western cultures as a staple food. But what if we can make products that resemble meat from plant proteins? A-ha, this is where meat analogues come in, also known as vegetarian or “fake” meats. Potato proteins are great vegetable proteins to use in the food production industry. They are very nutritious, and are already found in enormous quantities all over the world. This is because potato proteins are a byproduct of the potato starch industry. Currently, however, a lot of the potato protein goes to waste, which is why finding a use for these potato proteins in food is both sustainable and economically beneficial. First, the potato proteins were analyzed for their functionality and ability to form gels. It was determined that the potato proteins could indeed form stable structures. Then, a promising technique to produce meat analogues is called high moisture extrusion. During this process, protein mixes are first heated up, after which pressure and shear are applied during cooling, which results in formation of fibrous products. Unfortunately, it was not possible to use an actual extruder in this project, so instead a machine called a Rapid Visco Analyzer (RVA) was used to predict behavior of the potato proteins inside an extruder. The RVA measures the viscosity of the proteins as a function of time. The effect of many different parameters on the outcome of the RVA was analyzed, namely shear rate, heating temperature, cooling rate, protein concentration, addition of oil, and addition of starch. It was determined that potato proteins show great potential in producing “fake meat” when heated up to 140ᵒC, for a low protein concentration of 6%. Especially combined addition of starch and oil have beneficial effects on the texture of the formed protein product. An exciting next step of this research is to use an actual extruder to make meat analogues based on potato proteins. potato protein isolates meat analogues meat alternatives rapid visco analyzer high moisture extrusion textured vegetable proteins food technology livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9016977 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Predicting fillability of viscoelastic product in Tetra Recart https://lup.lub.lu.se/student-papers/record/9016977 Boonchum, Nawapan Targa, Roxanne Mae V. It is of interest to design a methodology in predicting the fillability of non-Newtonian viscoelastic product such as meat batter by analyzing its rheological properties, reducing the need to perform pilot plant scale tests. Meat batter with different added water produced in laboratory and pilot plant were analyzed to represent meat batters with different rheological characteristics and filling behaviour. The analysis of the rheological properties of the samples were performed in duplicates using rotational rheometer. The rheological tests done include flow curve determination, build-up test, break down test, and amplitude sweep test. The results showed that the meat batter had shear thinning time-dependent property (thixotropy) and could be described by Power Law at shear rate range 1-200s-1 which was applicable to the filling machine. The calculated K value, apparent viscosity, and calculated Pressure drop derived from the model showed decreasing trend as the % water increased, which could provide information on the limit of the machine. On the other hand, the trend of n value which ranged from 0.10-0.15 was not dependent on the % added water. The samples with lower added water was found to have higher thixotropy and elastic property compared to those of more added water, which influenced its fillability. The samples were tested in the filling machine to study the pressure profile curves. Samples which were able to be filled showed a steady state region and followed a viscous fluid behaviour. The prediction model was found to have a good estimation of the experimental pressure drop value for higher water added meat batter. In conclusion, the calculated K value and amplitude sweep test can be used to predict the meat batter’s fillability in the filling machine with a standard tank. For products which exceeded the limit, the filling machine with pressurized tank can be recommended. Meat batter Filling machine Rheology Pressure drop Non-Newtonian fluid Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9047721 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application https://lup.lub.lu.se/student-papers/record/9047721 Lam, Nguyen Tu Linh Zhu, Shenghongyi Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. In this study, concentration, temperature and type of oil, speed and time of mixing were studied to investigate the factors influencing the physical stability of baobab pulp emulsions. Oil content and processing parameters were optimized, while Baonaise with improved physical stability was prototyped. Methods BSB was made by emulsifying rapeseed oil into liquid baobab base (LBB) which was prepared by soaking baobab pulp in the water bath. Once rapeseed oil was emulsified, the premix of seasonings was added to produce Baonaise. Centrifugal method was used to accelerate the phase separation to evaluate the physical stability of baobab pulp emulsion. Particle size distribution and viscosity were measured to explain the changes in the physical stability, while the morphology of oil droplets was also checked under microscope. Results When 30%-60% w/w of rapeseed oil was added to LBB by the analytical blender at 22000 rpm for 20 minutes, a comparable centrifugal stability of BSB to the commercial mayonnaise reference was achieved. Besides, incorporating 1%-3% w/w of flaxseed oil had no significant influence on the physical stability of BSB. Finally, Neutral, Sudanese, and Nordic flavours of Baonaise were produced. Conclusion Higher ratio of oil, greater agitation intensity, prolonged emulsification and addition of mustard could reduce the risk of phase separation of baobab pulp emulsions. Results from this thesis could be used to produce BSB and Baonaise of competitive physical quality to the commercial mayonnaise. As a cold sauce originated from France, mayonnaise is nowadays one of the most famous sauces worldwide normally made from egg yolks, vegetable oil, salt, vinegar, and mustard. The magic of mixing immiscible liquids into a semi-solid sauce is the formation of an emulsion. The science behind mayonnaise or similar food emulsions is the dispersion of oil in the form of small droplets in the continuous aqueous phase. No specific equipment or technique is needed to make it; by slowly adding the oil while beating the egg yolk and continuously incorporating the other ingredients until thoroughly combined, you will have a light and shiny sauce with a smooth, creamy and thick texture. You won’t be surprised to find a full-fat mayonnaise contains more than 70% of vegetable oil. Although all emulsions are unstable and will eventually break down during prolonged storage, the high amount of oil in mayonnaise contributes to not only its attractive appearance, but a perfect physical stability. However, the concern on the health and the calls for sustainability have put the food producers in the race for alternatives. You might notice that more and more “light mayonnaise” (with reduced fat) and “vegan mayonnaise” have been popping up on the shelves, where egg yolk is usually replaced by modified potato starch, pea protein or soy protein. But, in most cases, the quality of those products is not competitive to the real mayonnaise. You don’t want to see a layer of separate oil on the top of your sauce. Also, you don’t too much calories or a long list of additives. Is it possible to have a healthy vegan sauce without compromising to the physical stability? When looking for an ingredient out of this purpose, baobab (Adansonia digitata L.) is listed as a potential candidate which has been approved as a novel ingredient by the EU in 2008. As you might know, the baobab tree is a signature of Africa. The fruit is included in the traditional meals in African, and it has numerous cosmetic and medical applications. It is rich in vitamin C, antioxidant compounds, and dietary fibres, especially pectin, a suggested food emulsifier. Baobab pulp is suitable for extended storage and is convenient for industrial applications as it is naturally dried in shells and light in weight. Regarding the flavour, nutrition and processing properties, a savoury sauce named Baonaise made from baobab pulp and rapeseed oil was created by Arwa FoodTech AB. However, the very original version of this sauce had a problem of creaming during storage. This thesis is to help to solve this problem. In the preliminary study, a comparison between Baonaise sauce base (BSB) and the commercial references confirmed the need of improving emulsion stability. Then, the investigations into the effect of ingredients and processing parameters were conducted. The stability of the emulsions was evaluated by the centrifugal method, where unstable sauce would be separated into layers while the stable part was still homogenous. At the same time, particle size and rheological behaviours were determined to understand the variations in stability under different treatments. The results show that oil content, mixing speed and time play vital roles in the quality of baobab emulsions, especially the physical stability; baobab emulsions have similar flow behaviours as mayonnaise. Baonaise comes up with three different flavours. The outcome of this thesis highlighted the needed parameters to produce stable Baonaise, a healthy and plant-based savoury sauce that is promising to satisfy the urgent need from the market. baobab fruit pulp emulsion physical stability plant-based sauce food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9048007 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application https://lup.lub.lu.se/student-papers/record/9048007 Zhu, Shenghongyi Lam, Nguyen Tu Linh Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. In this study, concentration, temperature and type of oil, speed and time of mixing were studied to investigate the factors influencing the physical stability of baobab pulp emulsions. Oil content and processing parameters were optimized, while Baonaise with improved physical stability was prototyped. Methods BSB was made by emulsifying rapeseed oil into liquid baobab base (LBB) which was prepared by soaking baobab pulp in the water bath. Once rapeseed oil was emulsified, the premix of seasonings was added to produce Baonaise. The centrifugal method was used to accelerate the phase separation to evaluate the physical stability of baobab pulp emulsion. Particle size distribution and viscosity were measured to explain the changes in the physical stability, while the morphology of oil droplets was also checked under a microscope. Results When 30%-60% w/w of rapeseed oil was added to LBB by the analytical blender at 22000 rpm for 20 minutes, comparable centrifugal stability of BSB to the commercial mayonnaise reference was achieved. Besides, incorporating 1%-3% w/w of flaxseed oil had no significant influence on the physical stability of BSB. Finally, Neutral, Sudanese, and Nordic flavours of Baonaise were produced. Conclusion Higher ratio of oil, greater agitation intensity, prolonged emulsification and addition of mustard could reduce the risk of phase separation of baobab pulp emulsions. Results from this thesis could be used to produce BSB and Baonaise of competitive physical quality to the commercial mayonnaise. As a cold sauce originated from France, mayonnaise is nowadays one of the most famous sauces worldwide normally made from egg yolks, vegetable oil, salt, vinegar, and mustard. The magic of mixing immiscible liquids into a semi-solid sauce is the formation of an emulsion. The science behind mayonnaise or similar food emulsions is the dispersion of oil in the form of small droplets in the continuous aqueous phase. No specific equipment or technique is needed to make it; by slowly adding the oil while beating the egg yolk and continuously incorporating the other ingredients until thoroughly combined, you will have a light and shiny sauce with a smooth, creamy and thick texture. You won’t be surprised to find a full-fat mayonnaise that contains more than 70% of vegetable oil. Although all emulsions are unstable and will eventually break down during prolonged storage, the high amount of oil in mayonnaise contributes to not only its attractive appearance, but a perfect physical stability. However, the concern on the health and the calls for sustainability have put the food producers in the race for alternatives. You might notice that more and more “light mayonnaise” (with reduced fat) and “vegan mayonnaise” have been popping up on the shelves, where egg yolk is usually replaced by modified potato starch, pea protein or soy protein. But, in most cases, the quality of those products is not competitive to the real mayonnaise. You don’t want to see a layer of separate oil on the top of your sauce. Also, you don’t too many calories or a long list of additives. Is it possible to have a healthy vegan sauce without compromising physical stability? When looking for an ingredient out of this purpose, baobab (Adansonia digitata L.) is listed as a potential candidate which has been approved as a novel ingredient by the EU in 2008. As you might know, the baobab tree is a signature of Africa. The fruit is included in the traditional meals in African, and it has numerous cosmetic and medical applications. It is rich in vitamin C, antioxidant compounds, and dietary fibres, especially pectin, a suggested food emulsifier. Baobab pulp is suitable for extended storage and is convenient for industrial applications as it is naturally dried in shells and light in weight. Regarding the flavour, nutrition and processing properties, a savoury sauce named Baonaise made from baobab pulp and rapeseed oil was created by Arwa FoodTech AB. However, the very original version of this sauce had a problem of creaming during storage. This thesis is to help to solve this problem. In the preliminary study, a comparison between Baonaise sauce base (BSB) and the commercial references confirmed the need of improving emulsion stability. Then, the investigations into the effect of ingredients and processing parameters were conducted. The stability of the emulsions was evaluated by the centrifugal method, where unstable sauce would be separated into layers while the stable part was still homogenous. At the same time, particle size and rheological behaviours were determined to understand the variations in stability under different treatments. The results show that oil content, mixing speed and time play vital roles in the quality of baobab emulsions, especially the physical stability; baobab emulsions have similar flow behaviours as mayonnaise. Baonaise comes up with three different flavours. The outcome of this thesis highlighted the needed parameters to produce stable Baonaise, a healthy and plant-based savoury sauce that is promising to satisfy the urgent need from the market. baobab fruit pulp emulsion physical stability plant-based sauce food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9048516 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Är alger framtidens snacks? https://lup.lub.lu.se/student-papers/record/9048516 Johansson, Mikael Hevelius, Carolin En nyckel för att uppfylla klimatförändringsmålen är att producera mer mat från havet. Detta kan vara ett viktigt bidrag till livsmedelssystemet för jordbruket eftersom åkermarken är begränsad. Med en växande befolkning som behöver mat finns det bara inte tillräckligt med åkermark. Andra fördelar med mat från havet är att ingen bevattning eller befruktning behövs, och dessutom kan våra eutrofierade hav återställas. Tång är mycket näringsrik med spår av vitamin B12. Inom ramen för det experimentella arbetet i detta projekt analyserades innehållet av B12 i sockertång och det visade sig vara <0,25 mg/100 g. Det är dock oklart om B12 är i sin aktiva eller inaktiva form. B12 från grönsaker innehåller spår av inaktiv B12, som människokroppen inte kan använda. B12 finns normalt i animaliska produkter och är ett viktigt vitamin som behövs för celldelning. I det nuvarande arbetet var syftet att undersöka om det var möjligt att producera potatissnacks av typen Pringles med tillsats av tång. Många experiment med olika stärkelser som tapioka, potatismjöl, majsmjöl etc. testades och slutligen kom ett referensrecept fram och innehöll torkat sockertång med vetegluten, potatisflingor, majsstärkelse, risstärkelse och vatten. Fyra tillagningsmetoder utvärderades: (i) friterad, (ii) ugnstorkad följt av fritering, (iii) friterad och därefter behandlad med tryckluft och (iv) ugnsbakad. Proteininnehållet i snacksens olika tillagningsmetoder varierade mellan 3,4% upp till 5,3% protein, energiinnehållet var mellan 18,0 MJ/kg upp till 24,2 MJ/kg och fettinnehållet var mellan 8,5% och upp till 43,6% fett. Chipset som valdes för att gå vidare till nästa experimentserie var chipset som ugnstorkades i kombination med fritering. Efter att tillagningsmetoden hade valts testades olika nivåer av sockertång i chipsen: 4, 8, 12 och 16% torkad sockertång tillsattes till referensreceptet. Proteinhalten skilde sig inte signifikant med värden mellan 3% upp till 3,7% protein. Energihalten var mellan 22,9 MJ/kg och 24,6 MJ/kg och fetthalten varierade mellan 24% och upp till 30% fett. Slutsatsen var att ett torkat chips i kombination med fritering och med 15 g (12%) sockertång var det mest tillfredsställande och att det är möjligt att göra en potatischips med tång. One key to meet the climate change goals is to produce more food from the sea. This can be an important contribution to the agricultural food system. Since the arable land is limited and with a growing population that need to be fed the available arable land is simply not enough. Other advantages of food from the sea is that no irrigation or fertilization is needed, and in addition our eutrophied seas can be restored. Seaweed is very nutritious with traces of vitamin B12. Within the frame of the experimental work of this project, the content of B12 in sugar kelp was analyzed and it was found to be <0.25 mg/100 g. However, it is unclear whether the B12 is in its active or inactive form. B12 from vegetables contains traces of inactive B12, which the human body cannot utilize. B12 is normally found in animal products and is a vital vitamin needed for cell division. In the present work, the aim was to investigate whether it was possible to produce potato snacks of Pringles type with the addition of seaweed. Many experiments with different starches such as tapioca, potato flour, corn flour, etc., were tested and finally a reference recipe came out as successful, containing dried sugar seaweed made with wheat gluten, potato flakes, corn starch, rice starch and water. Four cooking methods was evaluated: (i) deep-fried, (ii) oven-dried followed by deep-frying, (iii) deep-fried and thereafter blasted with compressed air and (iv) oven-baked. The protein content of the different cooking methods of the snacks varied between 3.4% up to 5.3% protein, the energy content was between 18.0 MJ/kg up to 24.2 MJ/kg and the fat content was between 8.5% up to 43.6% fat. The snack that was chosen to proceed to the next experiment series was the snack that was oven-dried in combination with deep-frying. After the cooking method was selected, different levels of sugar kelp were tested in the chips: 4, 8, 12 and 16% dried sugar kelp was added to the reference recipe. The protein content did not differ significantly with values between 3% up to 3.7% protein. The energy content was between 22.9 MJ/kg and 24.6 MJ / kg and the fat content varied between 24% up to 30% fat. The conclusion was that a dried snack in combination with deep-frying with 15 g (12%) seaweed content was the most satisfactory and that it is possible to make a potato chip with seaweed. Alger sockertång makroalger chips Pringles potatis näringsämnen B12 stärkelse livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2021 M1 application/pdf

oai:lup-student-papers.lub.lu.se:9048783 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård https://lup.lub.lu.se/student-papers/record/9048783 Lönnergård, Åsa Lindgren, Anette The aging of us humans is individual and occurs gradually over a long period of time. Some functions in the body deteriorate and older people often have difficulty for various reasons to get the amount of nutrition they need, so they usually need to divide their diet into more meals distributed during the day. In this essay, the diet served in a retirement home in a small municipality in northwestern Skåne is compared with the diet that the home residents eat in Halmstad municipality. This comparison of the nutrient intake for older residents in old people's homes and older home residents with home health care shows that there are shortcomings in the nutrient intake regardless of where the elderly live. All food for the residents of the old people's home is planned and prepared by trained staff, despite this, the results show that the residents do not reach the recommended daily nutritional intake. The elderly over the age of 65 who live in their homes and who are responsible for their own diet eat less food every day than those who live in old people's homes. The thesis shows that older people who live at home are at greater risk of malnutrition and have an increased risk of diet-related diseases. Our results show that regardless of where the elderly live, they do not eat according to the Nordic nutritional recommendations. Åldrandet hos oss människor är individuellt och sker gradvis under en lång tid. Vissa funktioner i kroppen försämras och äldre människor har ofta av olika anledningar svårigheter att få i sig den mängd näring som de har ett behov utav, därför behöver de oftast dela upp sin kost i fler måltider fördelat under dagen. I denna uppsats jämförs kosten som serveras i ett ålderdomshem i en mindre kommun i Nordvästra Skåne mot kosten som de hemmaboende äter i Halmstads kommun. Denna jämförelse av näringsintaget för äldre boende på ålderdomshem och äldre hemmaboende med hemsjukvård visar att det finns brister i näringsintaget oberoende på vart de äldre bor. All mat till de boende på ålderdomshemmet planeras och tillagas av utbildad personal, trots detta visar resultaten att de boende inte kommer upp i det rekommenderade dagliga näringsintaget. De äldre över 65 år som bor i sina hem och som själva ansvarar över sin kost äter mindre mängd mat varje dag än de som bor på ålderdomshem. Uppsatsen visar att äldre som är hemmaboende löper större risk för undernäring samt har en ökad risk för kostrelaterade följdsjukdomar. Vårt resultat visar att oberoende på vart de äldre bor äter de inte enligt de nordiska näringsrekommendationerna. Nordiska näringsrekommendationerna äldre över 65 år näringsintag kostrelaterade följdsjukdomar livsmedelsteknik food engineering Nordic nutritional recommendations recommended daily nutritional for elderly Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2021 M1 application/pdf

oai:lup-student-papers.lub.lu.se:9050615 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Järnberikning av alfalfagroddar https://lup.lub.lu.se/student-papers/record/9050615 Hunyadi, Nils Jönsson, Jessica Iron is a micronutrient that a lot of people all over the world lack to some extent. Researching new ways to enrich food may be a part of the future food industry. One way is to enrich the crops we grow. Hence, with the help of ascorbic acid as a pH adjustor and ironcitrate, tries have been made to enrich alfalfa sprouts. Sprouting as a method is also a good way to break down antinutrients in seeds, such as phytic acid which otherwise decrease the absorption of iron in the body. Small amounts of daily ascorbic acid can greatly increase the absorption of iron, as one of its properties is to reduce Fe3+ to Fe2+, which is the type of iron that the body can easily absorb. Results from the conducted study shows that 0,5% added iron at pH 5,8 (which is the optimal pH for plant growth in a nutrient solution) more than doubled the amount of iron compared to the data that is available on Livsmedelsverket. Spectrophotometry is the method used to analyse the sprouts, which is a tried and tested method to analyse iron contents. Eating supplements and well marketed Health products is a norm today. The thought process behind this study is to open for thought of going back to the source, to eat fruit and vegetables instead of supplements. If one can also enrich fruits and vegetables to combat the deficiencies that may come from them, that is a step in the right direction. However, it is currently illegal to market fruit and vegetables as enriched, as it might confuse the consumer. Perhaps it is time for a change of the laws regarding this? Enrich Iron deficiency sprout ascorbic acid alfalfa food technology Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2021 L2 application/pdf

oai:lup-student-papers.lub.lu.se:9035550 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Remote Sensing Based Pre-Season Yellow Rust Early Warning in Oromia, Ethiopia https://lup.lub.lu.se/student-papers/record/9035550 Endo, Chinatsu Yellow rust (Puccinia striiformis f. sp. Tritici) is a crop disease caused by a fungus that regularly infects wheat and causes yield loss in Ethiopia. The disease has a significant impact on the country’s crop production, food security, health, and socioeconomic well-being. Anticipating yellow rust epidemics can help to better manage them and mitigate their adverse impacts. This study explores the potential of remote sensing-based early prediction of yellow rust in the Oromia region in Ethiopia. The study focuses on modeling the incidence of yellow rust among young wheat in the region by looking at unique environmental conditions that enable off-season survival of the yellow rust pathogen. Off-season rust survival can be influenced by climate conditions and geography of particular wheat fields. The ground yellow rust observation data was analyzed together with the environmental variables generated through AgERA5, CHIRPS, ProbaV-NDVI, and SRTM-DEM by applying the knowledge of Geographical Information Systems (GIS), remote sensing, statistical modeling, and rust epidemiology from past years. The study demonstrated the potential of yellow rust early warning solely based on remote sensing. When the models are calibrated with the dataset from the same climate zones or the observations limited to only very early stage of wheat growth (tiller-stage), they were found to perform with a higher accuracy level. In order to make the models more reliable and practical, it is recommended that the models are further tested with a larger volume of data to confirm the strength. Consideration of the probability of varying rust severity (low, moderate, high) and types of wheat cultivars would further add value. Lastly, additional field and laboratory-based knowledge of the off-season rust survival would be a vital step towards a more accurate configuration of early warning models. Ethiopia is Africa’s leading wheat producer, but the country also suffers from regular yield losses from crop diseases like yellow wheat rust. Wheat rust is a fungal disease, endemic to Ethiopia that has been causing crop loss for a long time. Scientific contributions to the body of knowledge of yellow rust over centuries have helped to better understand how the fungus infects wheat, how to identify its spread in crops, and aided the development of disease resistant seed varieties. Today, some yellow rust prediction models exist that can provide a warning to farmers so that they can invest in fungicide to potentially mitigate their losses from yellow rust. Many of such models rely on the rust data that comes from the middle of the season or later. For small-scale farmers in Ethiopia, detection of already spreading rust is too late, as crops are already infected and dying, causing yield loss. Ideally, farmers would have an early warning system that could signal when there is a higher risk of an outbreak of yellow wheat rust before it happens. How can we do this? This study examines this question by looking at the relationship between the yellow rust incidence among the young wheat and the unique characteristics of climate and geography of the wheat field before the planting season starts. Yellow rust pathogens often survive during the off-season, which causes its spread during the crop season. Using remote sensing and Geographical Information Systems (GIS) technology, environmental conditions such as temperature, precipitation, condition of vegetation, and terrain characteristics were analyzed together with the yellow rust data from the Oromia region in Ethiopia, and prediction models were built. The models demonstrated the potential of using remote sensing-based earlier warning of yellow rust, especially when they were calibrated with the rust data that comes from the same climate zones or very early stage of wheat growth (tiller stage). The models should be improved with a larger volume of data and with added features of predicting rust probabilities for different severity levels (high, moderate, low) and different wheat varieties based on more rigorous empirical studies in the context of Ethiopia. yellow rust modeling prediction early warning remote sensing geography geographical information systems GIS Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9040880 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves https://lup.lub.lu.se/student-papers/record/9040880 Lukhava, George As of 2020 an estimated number of 821 million people across the world are undernourished and that figure is expected to grow by 2 billion before the end of 2050 (United Nations Sustainable Development 2020). Despite this, every year over 1/3 of food produced globally is disposed of without consumption (Global Panel on Agriculture and Food Systems for Nutrition 2018), and the actual number might be much higher. The food is either lost (defined as being disposed of somewhere between production and delivery to market) or goes to waste (disposed of without consumption after being purchased). To help mitigate the issue of food loss, it is important to have adequate methods of preservation in place. Freezing is a widely used method of food preservation but applying it to sensitive plant tissue such as leaves often results in degradation of their flavor and texture. To reduce said effects, arugula leaves were subjected to a combination of two pre-treatment methods: Pulsed Electric Field treatment and Vacuum Impregnation with a cryoprotectant and secondary metabolites. Pulsed Electric Fields induced electroporation of the leaves’ cellular membranes, thereby allowing the solutions infused into extracellular spaces through Vacuum Impregnation to enter intracellular spaces as well, while introducing a cryoprotectant and vital secondary metabolites into the cells helps mitigate the damage from cell leaks that occur during freezing and thawing. The experiment was conducted on leaves imported from Italy, as well as leaves grown within the Lund university greenhouse. The leaves were first subjected to PEF treatment and then immediately to Vacuum Impregnation with cryoprotectant solutions of varying concentration. Along with the cryoprotectant, the solutions contained different amounts of different substances. This was done to determine the optimal concentrations for the survival of leaves. Following this, the leaves were rested, then frozen, thawed and observed to assess their survival. It was observed that groups of leaves processed using a higher concentration of cryoprotectant had a higher survival rate when compared to their counterparts processed with lower concentrations. Even though nowadays more food is produced in the world than ever before, global hunger remains a problem and the number of malnourished people keeps increasing. Could part of the solution be new techniques to help fruit and vegetables stay fresh all the way to our plates instead of ending their lives in the waste? The aim of this project was to improve the survival rate of arugula leaves during freezing and subsequent thawing, which is a common way of preserving food but can be difficult to apply to plants. Two methods were used together to achieve this goal: Vacuum Impregnation and Pulsed Electric Fields treatment. Vacuum Impregnation involves using a vacuum to expel gas from inside an object, creating free space which is then filled with a substance of our choice. This was used to fill the space between the cells of the leaves with substances that were thought to be helpful with surviving and recovering from freezing. Pulsed Electric Fields (PEF) treatment, meanwhile, is the process of applying short electrical shocks to organic tissue. This causes the formation of pores within the cells of said tissue. The pores then serve as an easy pathway between the inside and the outside of the cell. When used together these these two methods helped get the chosen substances into spaces directly within the cell. The combination of these two pre-treatment methods has been used to great effect to impregnate vegetable food products with cryoprotectants, which served to mitigate some of the more harmful effects of freezing and thawing. But using too much cryoprotectant can result in spoiling the taste of the product, while the application of pulsed electric fields and subsequent freezing/thawing causes stress to the cells of the organism, making it hard for them to recover. The introduction of certain substances into the solution which the leaves were impregnated with could help remedy this and increase the survival rate of the leaves. Results showed that increasing the concentration of the cryoprotectant to a certain threshold helped improve the survival rate of the leaves without affecting the taste and adding the additional substances in specific concentrations further improved the results. Food Engineering Food Preservation Pulsed Electric Fields PEF Vacuum Impregnation VI Arugula Cryoptrotectant Glycerol Secondary Metabolites Folic Acid Folate Folacin Vitamin B1 Thiamine Thiamin Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8910097 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Rhizosphere Priming and Methane Oxidation in Agricultural Soil - Effect of Land Use on Atmospheric Concentrations of CO2 and CH4 and Climate Change https://lup.lub.lu.se/student-papers/record/8910097 Øster Mortensen, Esben Rhizosphere interactions have high influence on the fluxes of carbon to and from terrestrial ecosystems. One very important part of the rhizosphere interactions is the rhizosphere priming effect (RPE) which is defined as changes in the decomposition rate of soil organic matter (SOM) in response to labile organic carbon input from plant roots. Changes in decomposition of SOM affect nutrient availability and nutrient cycling, and does also bring changes in emissions of CO2 from soil. Therefore, changes in the RPE can have a crucial impact in the ecosystems of soil and on the atmospheric concentrations of CO2. Oxidation of methane in soil is another component affecting carbon fluxes in soil and global climate. The aim of this study was to test whether differences in priming could be observed in soil of different agricultural land uses; arable land, pasture and ley, and at the same time measuring methane oxidation to test if any differences occurred between the three different land uses. According to the microbial mining hypothesis, it was hypothesized that the highest levels of priming would occur in pasture soil with low availability of nitrogen. Due to expected low concentrations of nitrogen and especially ammonium, methane oxidation was also expected to be highest in pasture. Priming was observed as significant changes in SOM decomposition due to glucose amendments. No significant differences were found between arable land, pasture and ley in terms of SOM respiration, priming or methane oxidation. However, a pattern supporting the stoichiometric decomposition theory was observed, as pasture on average had the lowest priming effect. At the same time, the highest methane oxidation rate was observed on pasture. This indicate low emissions of greenhouse gasses from pasture relative to arable land and ley. However, this pattern is not significantly evident and does need more research. Från marken skickas växthusgaser ut i atmosfären - kan jordbruket påverka detta? Klimatförändringarna har flera orsaker. Den största är naturligtvis avbränningen av fossila bränslen, men även mikrober i marken producerar stora mängder koldioxid när de bryter ner organiskt material i jorden. Andra typer av bakterier i jorden bryter ner metan som också är en viktig växthusgas. Nedbrytning av metan är bra för klimatet eftersom det kommer mindre upp i atmosfären, medan nedbrytningen av organiskt material inte är bra för klimatet eftersom det ökar mängden koldioxid i atmosfären! I marken finns det många olika processer som är förbundna på olika sätt. Många av dem har vi ännu inte koll på hur de fungerar eller hur de hänger ihop med varandra. En sådan är den process som kallas ”the priming effect”. Man vet idag att ”priming” händer i den jord som ligger närmst växternas rötter, den så kallade rotzonen. Här är aktiviteten av mikroorganismer, så som bakterier och svampar, mycket stor i förhållande till i resten av jorden. En av orsakerna till detta är att växterna skickar ut sockerarter i jorden via rötterna, som mikroorganismerna kan tillgodogöra sig. ”Priming” definieras som förändringar i nedbrytningen av organiskt material orsakad av sockerarter från växters rötter. Nedbrytning av organiskt material orsakas av mikroorganismer i jorden och är en viktig del av näringskretsloppet i jorden, men den frigör också kol som släpps ut som till atmosfären i form av koldioxid (CO2). En annan viktig process är nedbrytningen av metan (CH4), som också är en växthusgas. Metan kan brytas ner av speciella bakterier i jorden, vilket gör att koncentrationen minskar i atmosfären. Forskarna vet fortfarande bara lite om vilka faktorer som styr dessa två processer, men att förstå hur de fungerar är nödvändigt för att kunna jobba med denna del av den globala klimatförändringen. Syftet med denna studie var att ta reda på om det finns skillnader på hur olika typer av markanvändning inom jordbruket påverkar ”priming” och nedbrytning av metan. Detta är viktigt att veta för att jordbruket kan reducera sin klimatpåverkan. Jord från åkermark, betesmark och vall togs in i laboratoriet för att undersökas. En av de faktorer som har stor betydelse för mikroberna är tillgången till kväve, som är det viktigaste näringsämnet tillsammans med kol. Koncentrationen av kväve och kol i de olika jordtyperna testades därför på labbet. För att simulera rötternas utsöndring av sockerarter tillsattes glukos. Både den lägsta ”priming effect” och den högsta metannedbrytningen observerades i betesmark, och koncentrationen av kväve i jorden visade sig vara en viktig faktor för båda processer. Detta visar på att jorden i betesmarker skickar ut mindre växthusgaser än jorden i vall och åkermark, och av den anledningen är betesmark att föredra för att minska klimatpåverkan från jordbruket. Sambanden mellan markanvändning och “priming” respektive metannedbrytning var dock inte tydliga nog för att detta ska kunna fastställas med säkerhet, och antalet jordprover bör utökas i en eventuell liknande studie. Viktigt att påpeka är att detta bara är en utav många aspekter av jordbruket som påverkar klimatet. Organiskt material = ofullständigt nedbrutna växtrester som innehåller grundämnet kol (C) Sockerarter = lätt nedbrytbara ämnen som innehåller kol (C) The priming effect = förändring i nedbrytningen av organiskt material i jorden orsakad av sockerarter från växters rötter The Priming Effect Rhizosphere Methane Oxidation Land Use Agriculture Soil Ecology Microorganisms Climate Change Atmospheric concentrations of CO2 and CH4. Earth and Environmental Sciences Biology and Life Sciences Agriculture and Food Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2017 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8910786 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Possible solutions to the failure of agri-environmental measures. Could increasing collaboration and knowledge save biodiversity? https://lup.lub.lu.se/student-papers/record/8910786 Weber, Julia The common agricultural policy (CAP) has been stated as one of the most important policies within the European Union (EU), and is the fundament for agricultural development in the member states. However, the CAP has been stated to effect biodiversity in a negative way. To handle the decreasing biodiversity in agricultural landscapes within the EU, the CAP has been developed to include measures to maintain biodiversity in agricultural landscapes, two of them being the mandatory “Ecological Focus Areas” (EFA) and the voluntary Agri-Environmental Schemes (AES). In this study, I investigate the differences in farmers’ preferences towards these different measures, and how collaboration between farmers could be increased. The results are obtained through a systematised literature review. One reason for farmers having a negative preference towards collaboration regarding environmental measures could be the risk of lost farmland productivity, which could have an even more negative effect if there is a high probability of farm-takeover. Collaboration between farmers regarding AES could be increased by actively offer information on why collaboration could increase farm productivity, as well as giving information on why this could lead to increased biodiversity. Even if economical determinants have a great impact on farmers’ preferences towards, other determinants such as administrative restrictions and farmers’ perceptions and knowledge play a crucial role when explaining farmers’ preferences towards both AES and EFA. Generally, farmers are most willing to take on environmental measures that are easily implemented and cheap to maintain. This means that when developing agri-environmental policies, policy makers must take a holistic approach to design a policy that motivates farmers to choose measures with high environmental impact. Could collaboration between farmers save biodiversity? The biodiversity in agricultural landscapes continues to decrease, even though the European Union has included both voluntary and mandatory greening measures to ensure both increased and maintained biodiversity through environmentally friendly farmland practices. How could this negative trend be changed? Scientists argue that collaboration between farmers regarding these greening measures could increase the probability of doing so. The European Union provides many ways for its Member States to work together towards common goals. Being a member of the European Union provides a steady ground for economic development. One of the longest lasting political instruments within the European Union is the Common Agricultural Policy, providing a common foundation for agricultural practices amongst the Member States. Since its implementation in 1962, it has until today developed to ensure productivity aspects, fair living standards for farmers and a stable market including both availability of supplies for farmers and reasonable prices for consumers. Since 1992, the policy has also included greening measures to ensure that biodiversity will be both increased and maintained in agricultural landscapes, and it has now developed into both mandatory and voluntary measures for farmers to join. However, it seems like these measures fail on their main task; to increase biodiversity. But scientists have shown that collaboration between farmers regarding these measures could give us hope back. If farmers would collaborate regarding these greening measures, the probability of them to reach up to the ecological threshold needed for biodiversity to increase will get higher. It would get easier to create corridors for animals to use for moving around, spreading genetic variation and thus creating a more stable community. However, Member States have not yet taken a big step forward when it comes to offering the possibility for farmers to collaborate around greening measures. Additionally, farmers might not be willing to enter collaboration, since the environmental benefits might not compensate for the economic risks collaboration could lead to. When farmers consider collaboration regarding greening measures, the probability of farm take-over, e.g. when it is certain that a daughter or son will take over the farm when the current farmer retires, strongly influences the decision. It seems like farmers don’t want to sign up for a collaboration if that means that he or she will leave this on to a successor. Additionally, a fear of having others interfering with their farmland management also has a negative effect on farmers’ willingness to collaborate. However, these fears of collaboration being a risky business for farmers might be caused by the greening measures not being designed for a collective participation. The greening measures today are designed from a top-down perspective, giving farmers the possibility to choose individually from a menu of already set measures. If the design of the greening measures would change, so that farmers together could design and join greening measures that would collectively give them both economic and environmental benefits, would farmers then be more willing to collaborate? By Julia Weber, June 2nd, 2017 Agri-environmental measures agri-environmental schemes ecological focus areas farmers' preferences collective participation Agriculture and Food Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2017 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8911453 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Practising Authentic Wine Tourism. Wine Destination Mosel https://lup.lub.lu.se/student-papers/record/8911453 Moskopp, Tamara Mosel is Germany’s oldest wine-growing region. This study analyses how authenticity is presented in the practises of wine tourism in this region. The analysis includes an operationalisation of interviews with local vintners, gastronomes, and marketing agents, as well as a content analysis of marketing material gathered at the destination. A model for operationalisation has been constructed specifically for this study, using concepts such as winescape, terroir, and authenticity. The research reveals that supply-side agents in the Mosel region practise authenticity by promoting the viticultural landscape, traditions, and the people behind the wine in storytelling, images, and throughout the whole winescape. Therefore, previous theories on authenticity in wine tourism are strengthened. Implications are drawn for comparisons of authenticity among other wine tourism destinations. Generalisability to other destinations is limited and the sample of interviewees and marketing material from only a few places does not necessarily reflect the overall situation in the whole Mosel region. wine tourism terroir regionality authenticity Germany Mosel Agriculture and Food Sciences Social Sciences eng Lunds universitet/Institutionen för tjänstevetenskap 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8912093 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Optimization of ingredients for Lactobacillus fermented beverages https://lup.lub.lu.se/student-papers/record/8912093 Olsson, Rebecka The ingredients generally used in the fermentation of probiotics tend to give an off-flavour to the fermentation product which is not ideal when producing e.g. fruit drinks. The aim of this master thesis was to evaluate if the concentration of such ingredients could be lowered and also to investigate whether there are other ingredients that could act as substitutes to those ingredients giving off-flavours. The growth, stability and taste of the fermentation products containing the ingredients and probiotics, as well as the fermentation product put in a fruit model system, was evaluated. The experimental work included changing the concentration of the ingredient giving the off-flavour and exchanging it with substituting ingredients during the fermentation of three different probiotic bacteria. The bacterial content was measured using a plate count method and the stability of the fermentation product was evaluated after one week of storage in 4C. After putting the fermentation product in a fruit juice, the stability was measured during four weeks of storage and a simplified sensory evaluation was done. It was found that the ingredients that gave the significantly highest growth was generally the ingredient normally used during the fermentation and none of the substituting ingredients were as successful in supporting growth. It was also concluded that the type of bacteria will have an effect on the final bacterial content in the fermentation product and the sensory properties where some strains had a better taste profile than others. Probiotic fruit drinks – Is it possible to combine high bacterial growth with great taste? Wouldn’t it be great to have a probiotic fruit drink that just taste like fruit, with no off-flavours? When fermenting probiotics, ingredients that provide off-flavours are often used, resulting in for example a meat and umami tasting strawberry juice on your breakfast table. That does not sound too good, does it? Probiotics are bacteria that provide a health benefit to the individual ingesting them. It is therefore not surprising that the field of probiotics have grown as much as it has during the recent years. There are many benefits connected to probiotics in fruit drinks but there are also challenges. For example, fruit drinks provide a natural source of sugar which bacteria need for survival. However, fruit drinks are very different from the natural environment in which probiotics can be found. This makes it necessary to add additional ingredients to provide sufficient nutrients and facilitate survival of the bacteria in the harsh environment of a fruit drink. To minimize or remove the umami taste and to avoid that the fruit drink tastes more like meat broth, the concentration of these ingredients can be reduced. This was done during the experiments. Although, reducing the concentration will also decrease the number of bacteria in the fermentation product due to less nutrients available for the bacteria to utilize. However, the fermentation products containing a lower concentration will have a better taste with less off-flavours. It is therefore a matter of priority; higher concentration of these ingredients will result in better growth and more off-flavours while lower concentration will result in less growth and better taste of the fruit drink. Substituting these ingredients with other ingredients might therefore be a possibility. A sensory evaluation of the fermentation products containing these substituting ingredients revealed that they did not have the umami taste but rather a taste of vegetables which might be easier to disguise in a juice. This was confirmed since the samples put in juice tasted very good during the entire storage period of four weeks. However, the bacterial content in all samples containing these substituting ingredients were not as high as expected. The different bacteria used in the experiments also effected the taste of the juices. Some bacteria had a better taste than others and some might not be suitable to be put in juice due to the bad taste of the bacteria itself. In addition, one of the bacterial strains did not grow as well as the others, suggesting that this type of bacteria might require an essential nutrient which was not present in the growth medium used in this experiment. After investigating these possibilities, it is clear which ingredients that facilitate the highest bacterial growth and which did not work at all. One suggestion for future experiments might be to combine the substituting ingredients with the ingredients normally used during the fermentation to increase the bacterial content. The concentration of the ingredients creating off-flavours in combination with the substituting ingredients should be as small as possible, still increasing the bacterial growth, but not as high as to get the off-flavour. These findings will facilitate the quest to develop a fruit drink which not only provide a large amount of probiotic bacteria but also a great taste. In conclusion, the probiotics tested seems to require the normally used ingredient to achieve the highest growth possible, but hopefully, this might change with further development, resulting in fruit drinks simply tasting like fruit. Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8912102 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Different parameters affecting lipid oxidation in meatballs https://lup.lub.lu.se/student-papers/record/8912102 Granheimer, Kajsa The aim of this master thesis was to produce meatballs with different characteristics and from these, find the meatball that oxidized the most. For the production, minced meat with different concentrations of salt and fat from both beef and pork was used. Half of the meatballs were pan-fried and the other half was deep fat fried. Additionally, three different storage times were applied. The meatballs with most lipid oxidation were produced again, this time with antioxidants added to them. The type of meat and storage time had the largest impact on lipid oxidation. While salt concentration and cooking method had moderate affect. The fat content did not significantly affect the level of lipid oxidation when comparing the TBAR values per g meatball. It was concluded that pork meatballs were more prone to oxidize than beef, most likely due to the higher amount of unsaturated fat and lesser fat loss. With longer storage time, more lipid oxidation can take place. Adding antioxidants to the meatballs decreased lipid oxidation. The oxidation decreased more with higher concentrations of polyphenols of which OPP had a greater affect than oregano oil. This points to that the composition of polyphenols in OPP could be better for inhibiting oxidation since they showed a better antioxidative capacity. The lipid oxidation decreased more in pork than in beef. In the sensory analysis, the panellists experienced the beef meatballs to be more compact than pork. This can be correlated to the higher total weight loss for beef meatballs. A consequence of lipid oxidation is the creation of rancid off-flavour. However, this relation was not detected by the panellists. Preserving meat quality with natural antioxidants They are powerful, they are excellent cleansers and they are honoured in all fitness and health magazines. A lot of hype surrounds this group off “super foods” called antioxidants! What are these compounds and can they preserve meat quality? Let us start with what antioxidants are and what they can do. Antioxidants do what their name suggests, they prevent oxidation. Oxidation is a process that can take place in meat when oxygen reacts with iron, creating reactive ions. These ions can oxidize unsaturated fat in the meat and, as a consequence, create a rancid off-flavour and decreased shelf-life. A more commonly known form of oxidation is when these reactive ions oxidize metals on your car, creating rust. An antioxidant works as a neutralizer and counterbalances the reactive ions, preserving the meat. The first part of this project was to find a processed meat product especially susceptible to oxidation. In Sweden, meatballs are considered to be a national dish and are thus consumed in high amounts by the Swedish population. Therefore, the meatball was chosen in this project to find the type of meatball that oxidizes the most. This was done by producing different kinds of meatballs containing different types of meat, amounts of fat and salt. Half of the meatballs were made of pork and the other half of beef. Pork has more unsaturated fat than beef and therefore oxidized more. After the meatballs were cooked, they were stored in the fridge for different amounts of time. The meatballs that were stored the longest time had more oxidized fat, which was not a surprise. If you prepare food and keep it in the fridge for one day it still tastes good. But if you forget your meat and try to eat it after two weeks it can taste very bad. This is mainly due to fat oxidation. Now back to the antioxidants. Antioxidants can be found in berries, fruits and vegetables, but also in spices. In the frame of this project two different antioxidants, from olives and oregano, were added to the meatballs. This addition resulted in a substantial decrease in fat oxidation. It can be concluded that the olive antioxidants were better at taking care of the reactive ions than oregano. Fat oxidation in meat is a major problem for the food industry. It causes deterioration of quality, with rancidity and a decrease in shelf life as two big problems. Meat is responsible for 29 % of the food waste generated from Swedish supermarkets. When adding natural antioxidants the quality of the meat and the shelf life increases. It is a win-win situation, both for your wallet and for the environment. Many studies show that there is a relation between a high intake of processed meat and increased risk of colorectal cancer. Some suggest that this can be due to the oxidation process in the meat. Maybe, one day, it can be proven that by adding antioxidants to the meat, it gets healthier and the risk of causing cancer decreases. Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8915419 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Impact of biobased packaging materials on quality of fully-baked frozen bread https://lup.lub.lu.se/student-papers/record/8915419 ISBN: 978-91-7753-365-8 Putranda, Yoga The performance of five commercial available biobased packaging films for fully-baked frozen bread was studied in comparison to polyethylene (PE) film. The main purpose of this study was to understand how biobased packaging materials affect the quality of fully–baked frozen bread. The five biobased packaging films evaluated in this study were biobased polyethylene (bio-PE), Biodolomer®, polylactic acid (PLA), polybutylene succinate-co-adipate (PBSA), and paper laminated with biobased polyethylene terephthalate (paper/bio-PET). Two types of commercial fully-baked frozen bread were used i.e. hotdog buns and hamburger buns. The fully-baked buns were repacked manually in each packaging bag, sealed with a clip, and frozen for minimum 3 days. Weight loss, textural properties, water activity, and the appearance of the buns were evaluated 1, 3, and 7 days after thawing. Water vapor transmission rate (WVTR) of bio-PE was similar to the PE reference (6.37 g/m²day), while Biodolomer®, PLA, PBSA, and paper/PET WVTR values were higher than PE reference, 71.1, 61.70, 140.12, and 25.09 g/m²day respectively. The bio-PE could maintain all the investigated quality aspects of the packed buns along shelf life. A triangle test confirmed that there was no significant difference between hotdog buns packed in bio-PE and PE reference. Despite missing of transparent property, paper/bio-PET could maintain some of the bun quality aspects except the textural properties and weight loss (hotdog buns). Buns packed in Biodolomer®, PLA, and PBSA films showed quality loss i.e. higher weight loss already at day one after thawing and dry edge in the buns after 7 day-shelf life. [b]Changing bread plastic packaging to biobased packaging[/b] Biobased packaging materials could be alternatives for petroleum-based plastic film. The performance of commercial biobased packaging materials were compared to petroleum-based polyethylene (PE) for bread packaging application. biobased packaging material buns packaging polyethylene quality Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8915683 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Exploring the last phases of product development: From kitchen to plant production https://lup.lub.lu.se/student-papers/record/8915683 ISBN: 978-91-7753-361-0 Krammer, Júlia Despite the growing popularity of ginger beer, its production has been very little researched and poorly documented, the literature available regarding this topic being very limited. This thesis aims to fill this gap by exploring the final stages of development of a new alcoholic ginger beer, identify the difficulties encountered during production and evaluate various solutions to overcome them. It is often disregarded that production upscaling can lead to unexpected challenges and that the adaptation of the processing method to new processing conditions is necessary. By describing the development process of a feasible production method, this thesis is meant to bring to the reader’s attention the challenges involved in production upscaling and help make informed decisions regarding the trade-offs encountered in the meantime. Ginger Beer Brewing Upscaling Sensory Evaluation Kitchen Trial Plant Trial Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2017 H2 application/zip

oai:lup-student-papers.lub.lu.se:8916119 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Evaluating the behaviour of Lactobacillus plantarum 299v in non-dairy oat based yogurt using two different packaging materials https://lup.lub.lu.se/student-papers/record/8916119 ISBN: 978-91-7753-363-4 Mohan, Divya There is an upsurge of consumer interest in functional foods, especially probiotics. Alongside there is a global rise in the ‘vegan’ market. However, there is insufficient research and development in the field of non-dairy probiotic food formulations. Development of probiotic oat-based yogurt, called oatgurt that is manufactured by Oatly AB, was studied by incorporating [i]Lactobacillus plantarum[/i] 299v strain, which maintains the products’ vegan label. The two important factors that could affect probiotic bacterial strain viability and oatgurt’s physicochemical properties include the step of strain incorporation and presence of oxygen. The probiotic strain was incorporated into two different food matrices; fresh oatgurt (incorporated before fermentation) and commercial oatgurt (incorporated after fermentation) maintained at 8°C in an incubator for 8 weeks. The effect of oxygen was evaluated by comparing polypropylene (PP) and glass as packaging materials for the two food matrices. In both food matrices, the viability of the strain in PP cups (~1 mm thickness), which has an oxygen transmission rate of 150-200 ml/m2.day.atm, was similar to the viability obtained in glass jars, which is impermeable to oxygen. The presence of probiotic strain in oatgurt resulted in a gradual reduction in pH over time in both packaging materials. Glass had comparatively superior effect on maintaining oatgurt colour stability than PP (p<0.05), which was perceptible only after close observation even at week 8. The overall comparative analysis showed that PP cups could be effectively used as packaging units for probiotic oatgurt. Sensory evaluation and pilot scale experimentation of the resulting probiotic oatgurt remains necessary to confirm commercial product stability. [b]Vegan probiotic oat based yogurt[/b] We have billions of soldiers in our gut helping us stay healthy. They need to be replaced regularly through food. If you are vegan or cannot digest milk or simply love oats, there is good news for you. oatgurt Lactobacillus plantarum 299v probiotic polypropylene glass Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8916711 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

An investigation of rapeseed protein as a new food product https://lup.lub.lu.se/student-papers/record/8916711 Dahlberg, Sofia The combination of a growing global population and a limiting amount of farmland creates a need for new innovative food products to achieve a global sustainable development and a healthy population. Rapeseed press cake is a low-cost by-product of rapeseed oil production and is very high in protein and fiber. The rapeseed protein contains high concentrations of S-amino acids as methionine and cysteine, comparable with soy. Most of the rapeseed press cake is sold as animal feed. If the press cake instead could be used as human food directly, one step in the food chain could be eliminated and more of the plant nutrients could be utilized by humans. As there is a growing demand of meat-analogues due to the increase of the vegan scene in Sweden, there seem to be a market for at meat-analogue based on locally produced rapeseed protein. By up-cycling an existing agricultural by-stream and recover high quality protein for human consumption, the import of soy can be decreased in Sweden. In previous master’s thesis and studies a method to isolate proteins from cold-pressed rapeseed press cake has been developed. The current thesis has been focusing on improving the isolation method to achieve an edible food product as well as investigating different processing methods of the isolated rapeseed protein paste (RSPP). To optimize the protein yield two different approaches has been investigated, the incubation time and its performance in the leaching phase as well as recirculation of the first sediment at different pH. To decrease the content of anti-nutrients and discoloring compounds in the RSPP, ultrafiltration and diafiltration have been investigated. Drum drying, freeze drying and vacuum evaporation was investigated to decrease the water content. Finally, thermoplastic extrusion has been used to investigate the abilities of rapeseed proteins to be texturized. A single-screw extruder with a conventional screw (20 mm Ø x 25) was used. Two different dies were used, a heated round die (3 mm Ø) and a cooled flat die (2x20 mm) The results of the process optimization indicated that incubation in 60 min with stirring, instead of the previous incubation time of 180 min without stirring saved two hours of processing time without reducing the protein yield. By recirculation of the first sediment the total protein yield was increased by at least 7.2% (from 38% to 45.2%). Further it was showed that addition of Na2S2O5 in the diafiltration improved the color and taste of the rapeseed protein paste. The freeze- and drum-dried products achieved a water activity below 0.6, which is suitable for food applications. The result of the extrusion indicated that a single-screw extruder at an extrusion temperature of 100°C-120°C and water content of 50% did not seem to form the desired fiber structure. As the fat content was high and as a higher temperature could not be tested in the single-screw extruder, extrusion trials in a twin-screw extruder should be performed to further investigate the ability of rapeseed protein to form an elastic texture by thermoplastic extrusion. Kan svenska rapsrester bli ett nytt alternativ till sojafärs? Allt eftersom jordens befolkning ökar utnyttjas större delar av jordens yta till åkermark. Forskningen visar tydligt att växtbaserade livsmedel har mindre miljöpåverkan än animaliska produkter. Rapsfrökaka är en restprodukt från rapsoljeproduktionen med högt proteininnehåll som har lovande egenskaper för att bilda ett nytt växtbaserat livsmedel! I Sverige odlas det en hel del raps som sen pressas till rapsolja. Rapsolja pressas från rapsfrön och eftersom frön inte bara består utav olja blir det en hel del pressrester över. Bara en tredjedel av fröna är olja, resten (två tredjedelar) blir pressrester och kallas rapsfrökaka. Rapsfrökakan går idag främst till foder och även lite till biogas. Det har emellertid upptäckts att rapsfrökakan är superrik på protein, hela 30 %, och dess proteinkvalitet är även det allra bästa utav alla växtprotein! En ny möjlighet att utveckla ett nytt proteinrikt växtbaserat livsmedel har alltså öppnat sig! Eftersom rapsfrökakan isig är ganska oaptitlig med en besk bismak och hårda skalrester har det utvecklats en process för att utvinna proteinerna från pressresterna. Proteinmassan utvinns från pressresterna med en vattenbaserad process i flera steg, där justering av pH och centrifugering används. Det här examensarbetet har fokuserat på att undersöka och förbättra möjligheterna för att tillverka ett livsmedel av rapsprotein. Förbättringar av uppreningsprocessen har gjorts där processtiden reducerats med 2 timmar och andelen protein som extraheras ur rapsfrökakan har ökats, från 37% till 45%. Innan examensarbetet påbörjades hade den extraherade proteinmassan en oaptitlig grå-gulaktig färg och en bismak av gräs/hö. Med hjälp av filtreringsförsök och tillsättning av ett salt, Na2S2O5, har bismaken minskat betydligt och missfärgningen reducerats. För att ett nytt växtbaserat livsmedel ska accepteras av konsumenterna bör det ha ett tuggmotstånd som liknar kött, precis så som sojafärs eller sojagrytbitar. Det gör det lätt för konsumenterna att byta ut det nya livsmedlet mot ett gammalt i deras vanliga recept. En struktur som ger ett tuggmotstånd kan bildas genom att växtproteinet går igenom en extruder, det är så sojafärs och sojagrytbitar fått sin textur. Den elastiska fiberstrukturen som ger ett tuggmotstånd bildas i extrudern genom att proteinerna denatureras, vecklas ut och sen bildar nya bindningar till varandra. Proteinerna denaturerar i extrudern eftersom de där utsätts för väldigt höga temperaturer och tryck. Alla typer av proteiner kan dock inte bilda de nya bindningarna till varandra och texturering (tuggmotstånds-textur) kan då inte uppnås. Extruderingsförsök med en deg bestående av frystorkat rapsprotein och 50% vatten gjordes i en enkel-skruv extruder vid 100°C-135°C. Tyvärr hade produkten som kom ut inget tuggmotstånd. Däremot finns det fortfarande goda möjligheter för rapsprotein att lyckas textureras m.h.a extrudering. Det är nämligen så att väldigt specifika förhållanden kan krävas för att lyckas. Som ett exempel behöver sojaproteinet extruderas vid temperaturer över 150°C för att den eftertraktade fiberstrukturen ska bildas. Dessutom har studier visat att en dubbel-skruv extruder istället för en enkel-skruv extruder ger bäst resultat för texturering av växtprotein. Ordlista: Denaturering: Proteinerna tappar sin ursprungliga form genom att bindningar i proteinet bryts. När de tappat sin form tappar de även sina tidigare egenskaper. Extruder: En maskin bestående av en skruv inuti ett långt rör med värme- kylelement utan på. I ena änden matas provet/degen in och skruven för sedan degen framåt mot slutet av röret. Mellanrummet mellan gängorna på skruven blir mindre och mindre längs skruven, det bildar ett ökat tryck. Samtidigt värms röret och degen utsätts för höga temperaturer. Detta denaturerar proteinerna och flödesmekaniken får proteinerna att bre ut sig bredvid varandra och bilda nya bindningar. Proteinkvalitet: Proteinkvaliteten på ett livsmedel avgörs av huruvida sammansättningen av de essentiella aminosyrorna i proteinet i livsmedlet matchar den mänskliga kroppens behov. Essentiella aminosyror är de nio aminosyror som kroppen inte själv kan tillverka. Dessa måste tillföras via kosten. food engineering livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9018840 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Marknadsföra nya råvaror https://lup.lub.lu.se/student-papers/record/9018840 De Silva, Victor Tullsten, Emma Detaljhandeln är en bransch som har fått utstå kritik för att ha svårigheter med innovation. Samtidigt präglas dagens värld av globalisering där information sprids snabbt, bland annat är hållbarhet och grön konsumtion trender som blir större. Innovation är ett begrepp som i de flesta fall associeras med tekniska aspekter, för handeln kan det däremot handla om nya produkter eller affärsmodeller. Här blir frågor kring hållbara produkter centrala då hållbarhet är en växande trend bland konsumenter men där handeln har svårigheter med innovation. Syftet med studien har varit att undersöka hur livsmedelsföretag arbetar med nya råvaror i sin marknadskommunikation. Utifrån läsning av teorier och artiklar om nya hållbara produkter landade studien i ett fall om algprodukter, dess saknad på den svenska marknaden och således livsmedlets introduktion på den svenska marknaden. Studien har genomförts genom tio stycken observationer i nio olika fysiska livsmedelsbutiker i Lund och Helsingborg, samt en netnografisk studie på diverse hemsidor med liknande livsmedel. Under observationerna samlades dokument in för vidare dokumentanalyser i studien. Forskningsfrågorna som styrt studien är hur marknadsförs algprodukter i den fysiska livsmedelsbutiken och vilka värden kommunicerar algprodukterna. För att svara på dessa frågor har teorier om butikspositionering, förpackningsdesign, märkningar och kommunikation av värden varit fyra grundpelare. Genom observationer och dokumentanalyser kunde teorierna förklara varför butikerna placerade specifika livsmedel på de identifierande platserna samt varför den kommunikation om algprodukterna framfördes på det sättet som kunde noteras. Resultatet visar att butikskedjor inte har en tydlig strategi eller uttalade riktlinjer kring placering av det hållbara livsmedlet alger. Alger präglas av flera positiva fördelar, kommunikationen fokuserade främst på hälso- och ursprungsvärden. Hållbarhet var en aspekt som oväntat inte kommuniceras frekvent. Agriculture and Food Sciences Business and Economics Social Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2020 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9019382 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Analyses of microbial community in nutrient solution with biofertilizer and risk assessment of establishment of pathogens https://lup.lub.lu.se/student-papers/record/9019382 Södergren, Julia The societal interest for a more sustainable and circular food production is increasing. Hydroponic farming is an alternative way of growing vegetables that can bring farming into urban environments, reducing long transports of food. In parallel, the focus in waste treatment is being more directed toward resource recovery. Food waste is used as a resource for biogas production, producing a liquid residue that is rich in the nutrients needed for cultivation of crops that can be certified for use as a biofertilizer. The application of this biofertilizer in hydroponic cultivation systems could pave way for a circular urban food production. Striving for this, the project “Food waste to new food in an urban context - production, risk assessment and consumer acceptance”, that is a collaboration between SLU (Swedish University of Agricultural Sciences) in Alnarp and Ulltuna (Uppsala) and Lund University, led by SLU. The project´s overall scope is to investigate the possibilities of hydroponic cultivation of different vegetables such as pak choi with a biofertilizer produced from anaerobically digested food waste (a residue from biogas production) as a nutrient source, replacing the customary inorganic fertilizer. Since the biofertilizer in hydroponic setups is in direct contact with the crops, ensuring microbiological safety of the biofertilizer in a food safety perspective is paramount. This master thesis project aims to perform an in-depth microbiological risk assessment of the biofertilizer, utilizing 16S rRNA gene amplicon sequencing of samples collected from greenhouse experiments of hydroponic setups with the biofertilizer. Additional investigations of the microbial community was performed utilizing MALDI-TOF MS and calorimetry. As a simulation of a contamination, challenge tests of the biofertilizer with the food-borne pathogens Bacillus cereus, Salmonella enterica and Listeria monocytogenes was performed to investigate their establishment in the biofertilizer. The 16S rRNA gene amplicon sequencing showed that Mycobacterium is the most abundant genus of bacteria in the biofertilizer used in the greenhouse experiments. The challenge testing experiments revealed that low levels of Bacillus cereus (~10 CFU/ml) is naturally present in the biofertilizer. The inoculation of 10^5 CFU/ml of the three food-borne pathogens resulted in S. enterica and L. monocytogenes no longer being detectable in the biofertilizer with selective plating after 48 hours of incubation, and four log10 reductions of B. cereus within 24 hours of incubation. Additionally, results from the investigation of the biofertilizer using calorimetry indicate that the biofertilizer does not seem to support microbial proliferation without the addition of substrates containing a carbon source. Mikrobiologisk analys och riskbedömning av biogödsel som näringskälla i hydroponisk odling Jordens ökande befolkning kräver också en ökande produktion av livsmedel. Ett hållbart och innovativt sätt för ökad livsmedelsproduktion är att använda sig av hydroponisk odlingsteknik, där grödans rötter placeras direkt i en flytande näringslösning istället för jord, vilket kräver mindre yta och möjliggör urban odling. Parallellt med detta så ökar intresset för resursutnyttjning och återvinning. Biogödsel framställt ur matavfall kan fungera som en näringskälla för hydroponisk odling, men frågan återstår: är det säkert att använda denna återvunna produkt för livsmedelsproduktion? För att besvara detta har den mikrobiologiska floran av biogödsel undersökts. För att tillgodose behovet av livsmedel krävs nya och effektiva typer av jordbruk. Hydroponisk odlingsteknik har många fördelar i att det kräver avsevärt mindre vattenförbrukning än traditionellt jordbruk, det är mer platseffektivt och kan utnyttja urbana ytor, och långa transportsträckor av maten från jordbrukare in till städerna kan undvikas. Användningen av en återvunnen näringskälla är intressant ur ett hållbarhetsperspektiv, men gällande livsmedelsproduktion är den mikrobiologiska säkerheten avgörande. För att undersöka detta har den mikrobiologiska floran av ett biogödsel undersökts, både genom kartläggning av den naturliga mikrofloran i biogödseln under en hydroponisk odling, och även genom att iscensätta en kontaminering av biogödseln genom att tillsätta tre olika patogener; de sjukdomsalstrande bakterierna Bacillus cereus, Salmonella enterica och Listeria monocytogenes (vilkas förekomst i livsmedel kan orsaka magsjuka), för att undersöka hur de överlever och etablerar sig i biogödseln. Det visade sig att ingen av de tillsatta bakterierna B. cereus, S. enterica och L. monocytogenes kunde varken etablera sig eller överleva i biogödseln i skadliga nivåer, vilket bådar gott för biogödselns användning för livsmedelsproduktion. I en förstudie av biogödselns naturliga mikroflora visade det sig att den innehöll en stor mängd och rik variation av mikroorganismer, men att dessa överraskande nog behövde ytterligare näring för att kunna vara aktiva och växa. Detta kan vara en förklaring till att patogenerna inte kunde etablera sig och överleva i biogödseln. Den naturliga mikrobiologiska floran i biogödseln undersöktes bland annat med 16S-rRNA sekvensering, som är ett sätt att kartlägga den bakteriella kompositionen i ett prov. Det visade sig med denna metod att det mest förekommande släktet bakterier i biogödseln som använts för hydroponisk odling är Mycobacterium. Fastän de flesta bakterier inom detta släkte är relativt ofarliga bakterier som finns i jord och vatten, så ingår två bakterier som orsakar tuberkulos och spetälska i detta släkte. För att säkerställa säkerheten av att använda denna biogödsel för livsmedelsproduktion skulle det vara önskvärt att vidare undersöka vilka arter av Mycobacterium som finns i biogödseln. Genom resultatet att det krävs en ytterligare extern näringskälla för att tillåta mikrobiologisk tillväxt i biogödseln verkar det säkert att bruka den för livsmedelsproduktion. Icke desto mindre vore en ytterligare undersökning av precis vilka faktorer i biogödseln som saknas eller förhindrar mikrobiologisk tillväxt av intresse för att ytterligare kunna försäkra dess säkerhet, exempelvis skulle det också vara intressant att undersöka om tillsatsen av grödans rötter förändrar näringstillgängligheten för mikroorganismer. Detta examensarbete har varit det första av sitt slag som inkluderat hela kedjan av biogödsel för hydroponisk odling, från tillverkning till tillämpning, i sin analys av den mikrobiologiska naturliga floran, och har därmed genererat många värdefulla insikter som kan ligga till stöd för att motivera dess användning till hydroponisk livsmedelsproduktion. Biofertilizer hydroponic 16S rRNa sequencing challenge testing calorimetry applied microbiology teknisk mikrobiologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Teknisk mikrobiologi 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9022130 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

A Missed Steak: A Study of the Value Added by Dynamic Best-before Labels https://lup.lub.lu.se/student-papers/record/9022130 Björklund, Ernest Letellier, Mattias I mogna industrier prioriteras ofta verkningsgrad och processen snarare än själva produkten. Detta innebär att dessa industrier anpassar sig långsamt när de externa förhållandena skiftar. Exempel på sådan industri är Sveriges köttindustri. Denna präglas av stor klimatpåverkan, även stora mängder matsvinn. Nya teknologier undersökes i nuläget för att skärpa detta svinn; exempel på sådan teknologi är ett s.k. dynamisk bäst-före datum. Studien undersökte slutkonsumenternas perceptioner mot ett dynamiskt bäst-före datum genom en enkät. Vidare intervjuades ett antal chefer i köttindustrin. Målet var att kartlägga de faktorer som bidrar till värdet av teknologin samtidigt för att förstå driv- och motkrafterna som ligger bakom implementering av teknologin i värdekedjan. Resultaten gav att slutkonsumenternas perceptioner inte är fullt konsekventa, vilket innebär vissa utmaningar om teknologin skall kunna implementeras på ett effektivt sätt. Konsumenterna finner ett visst värde hos dynamiska bäst-före datum, dock inte p.g.a. att teknologin skärper svinnproblematiken utan snarare för att teknologin höjer andra värdefulla karaktäristika hos köttet, såsom hållbarhet, säkerhet, mm. Intervjuerna visade att industrin tar viss motstånd till implementering av ny teknologi. Genom att påminna producenterna om de stora förändringarna i de externa förhållandena kan detta motstånd begränsas. Vidare kan chefer utnyttja de andra värdeskapande egenskaperna hos köttet genom att marknadsföra att de förbättras vid introduktion av ett dynamiskt bäst-före datum. The competitive landscape mature industries find themselves in tends to make them enforce practices that ruthlessly focus on efficiency and process. This narrow focus makes them slow to adapt to changes in the external environment in which they operate. One such case is the Swedish meat industry. Like many industries, there are downsides involved with meat production and for meat a significant one is waste. New technologies are quickly becoming available aiming to limit this waste, one such being a dynamic best-before label. This study tested the perceptions towards dynamic best-before labels both by interviewing industry managers and surveying meat consumers. The aim was to understand the currently perceived value drivers of the technology whilst more generally understanding the forces and counterforces to its implementation in the meat value chain. The results highlighted discrepancies in consumer perceptions which raises managerial challenges for the implementation of the technology in mature value chains. Consumers were observed to value the technology, but not for its waste reduction potential, valuing it instead because it enhanced the other characteristics they perceive to be valuable in meat products, such as sustainability and food safety. Interviews with the supply-side stakeholders revealed a resistance to implementing new technology. By reminding the supply side of the major shifts in the external environment, this resistance can be somewhat mitigated. Moreover, managers can utilize the other value drivers by leveraging them as being enhanced by the dynamic label. In so doing, the dynamic label can be introduced to the market while mitigating short-term losses in profit. Best-before dates Best-before labels Consumer perceptions Dynamic best- before Food waste Innovation Mature industries Meat Technology Value chains Business and Economics Agriculture and Food Sciences eng Lunds universitet/Företagsekonomiska institutionen 2020 H1 application/pdf

oai:lup-student-papers.lub.lu.se:9022552 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Adoption of Digital Precision Agriculture Technology and Farm Data: A Case Study on Swedish Grain Farmers and On-Combine Near-Infrared Spectroscopy for Quality Measurement https://lup.lub.lu.se/student-papers/record/9022552 Stålhammar, Julia Dietmann, Ludvig The agricultural industry is going through immense changes due to the rapid growth of the global population and climate change, creating increased pressure on the food supply chain. The use of precision agriculture (PA) technologies have shown benefits that could help solve these challenges. Despite this, there is no consensus among researchers on what aspects affect the adoption of PA technology among farmers. One PA technology that enables grain quality insights is the on-combine NIR solution. The innovation emerged 20 years ago but is, despite proven benefits, still not adopted by Swedish grain farmers. Given the agricultural challenges and the rapid advancement of PA technologies, the purpose of this thesis is to increase knowledge about what aspects affect the adoption of PA technology - focusing on on-combine NIR technology and Swedish grain farmers. This thesis uses an exploratory, abductive and flexible method to investigate this unexplored subject through a qualitative case study. A triangulation methodology was used, consisting of a literature review, expert interviews, secondary data collection, and in-depth interviews with 22 farmers. The research found six aspects and various factors affecting potential adoption of on-combine NIR technology. The farmers could clearly see the immediate values of the technology, though uncertainties were expressed regarding profitability, decision support and reliability. The technology was seen as most relevant for large farms producing high quality grain. Lantmännen, a cooperative company, was found to have a possible impact on adoption. Usage and sharing of farm data was shown to be crucial in realizing the value of the technology across the grain value chain. Attitudes among farmers towards sharing farm data was found to depend on the context and purpose. In addition, patterns were identified through studying the adoption of PA technologies used by the farmers today. On-combine NIR technology showed similar characteristics as the N-sensor, indicating a slow adoption rate. A high interest in technology was shown to be a key factor, and pioneers were highlighted as important for early adoption of PA technologies. Lastly, the study contributes with suggestions on how to facilitate adoption among Swedish grain farmers. Lantbruket står inför stora förändringar till följd av en snabb ökning av den globala befolkningsmängden och klimatförändringar som skapar stor press på värdekedjan för matproduktion. Användningen av teknologier för precisionsodling (PA) har visat sig ha fördelar som kan vara en del av lösningen för dessa framtida utmaningar. Trots detta råder det inte konsensus inom forskarkåren om vilka aspekter som påverkar spridningen av PA-teknologier. En PA-teknologi som möjliggör kvalitetsmätning av spannmål är NIR-teknologi på tröskan. Innovationen introducerades för 20 år sedan men har, trots bevisade fördelar, ännu inte spridits bland svenska lantbrukare. Givet framtida utmaningar inom lantbruket och den snabba utvecklingen av PA-teknologier, är syftet med denna studie att öka kunskapen om vilka aspekter som påverkar spridningen av PA-teknologier, med fokus på NIR-teknologi på tröskan och svenska spannmålsodlare. Detta examensarbete använder en explorativ, abduktiv och flexibel metod för att undersöka detta outforskade ämne genom en kvalitativ fallstudie. Studien baseras på en trianguleringsmetodik bestående av en litteraturstudie, expertintervjuer, sekundärdata samt djupintervjuer med 22 lantbrukare. Undersökningen resulterade i sex aspekter och ett antal faktorer som påverkar spridningen av NIR-teknologi på tröskan. Lantbrukarna kunde tydligt se det direkta värdet av teknologin, men uttryckte osäkerhet angående lönsamhet, beslutsstöd och pålitlighet. Teknologin var mest relevant för stora lantbruk med produktion av högkvalitativt spannmål. Studien visade att Lantmännen, ett kooperativt företag, har möjligheten att påverka spridningen. Användning och delning av kvalitetsdata visade sig vara avgörande i förverkligandet av teknikens värde över spannmålsvärdekedjan. Lantbrukarnas inställning till datadelning berodde dock på kontexten och syftet med delningen. Vidare identifierades mönster genom att studera spridningen av den PA-teknologi som lantbrukarna använde idag. NIR- mätning på tröskan visade likheter med N-sensorn, vilket indikerar att spridningen kan bli långsam. Ett stort teknikintresse visade sig vara en nyckelfaktor och särskilda pionjärer lyftes fram som betydande för tidig spridning av PA-teknologier. Studien bidrar slutligen med förslag för att underlätta spridningen av NIR-teknologi på tröskan bland svenska spannmålsbönder. Diffusion theory innovation adoption precision agriculture near- infrared spectroscopy grain value chain agricultural cooperative big farm data Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Innovationsteknik 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9023536 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Optimization of Protein Recovery Process from Rapeseed Cake https://lup.lub.lu.se/student-papers/record/9023536 Pillai, Manav The need for sustainable sources of food is brought about by the never-ending exploitation of natural resource that our planet has provided. The heavy dependence on animal-based foods for protein has led to major depletion of the earth’s resources. The search for a sustainable protein source has led to the increase in utilization of the rapeseed cake which is a byproduct of rapeseed oil production. What would be used as animal feed is now considered as a sustainable product for the future due to its high protein and fiber content. Rapeseed cake is rich in cysteine and methionine which are essential amino acids usually lacking in most plant foods. The proteins in the cake however are not utilized to their full potential due to the presence of antinutrients in the form of phytic acid, phenolics etc. The main goal of this project therefore was to reduce the level of phenolics and attempt to reduce the total time for the process by testing different alkaline leaching times. After all, a protein concentrate for the customers must be rich in the essential amino acids and well balanced nutritionally, has a light color and does not have a bitter taste. Previous work done on this field, shows potential in obtaining high yields of protein via alkaline assisted leaching followed by isoelectric precipitation to obtain a protein concentrate. By building on this platform, the protein leaching process which originally was set to be as long as 4hours, was cut down to one hour, as the extraction yield stayed constant at around 61-65%, and the protein yield in the final concentrate at around 41-43%. A washing step was introduced where the rapeseed cake was allowed to soak in ethanol for one hour in order to leach out some of the phenolic. The results showed that soaking in ethanol in concentrations anywhere between 30% and 60% resulted in sufficient extraction of phenolics without too much of a drop in the protein yield. Additionally, the color of the protein concentrates was also of concern, and it showed that at washing at 30% resulted in the least loss in protein precipitate yield and extract as well as a comparably high loss of phenolic compounds. Due to the success of extracting phenols using ethanol, a combination of a lower pH and ethanol was attempted, but there was no improvement in the yield at a lower pH, although it did show a higher purity of around 80-82% than the purity at pH10.5 which was around 60-70%. The color of the protein concentrates also were lighter in color at a lower pH because it is likely that the phenolic oxidation occurs more at more alkaline pH. The use of rapeseed cake as an alternative to animal-based products for the requirement of protein seems like it still has a long way to go, but the following results show that there is a lot of potential in the quality and yield of protein obtained. Improving rapeseed protein isolation by ethanolic pre-washing and leaching time optimization. A large and so far, underutilized, source of high-quality protein is the press cake obtained as byproduct during rapeseed oil production. Rapeseed, a plant well known in Scandinavia and Canada for its high oil quality especially with regards to the rich mono and poly unsaturated fatty acid profile. The press cake, produced as a byproduct of the oil extraction has a potential to supply 1.12 million tons of high-quality vegetable protein per a year. The protein recovery process is initiated by an extraction step at a high pH of 10.5, followed by precipitating the extracted proteins at the isoelectric point of pH3.5. The problem is when it comes to the purity of this protein after recovery. Antinutrients in rapeseed include glucosinolates and phenolics, the latter of which is the focus of the thesis. Phenolics can get oxidized at high pH and react with the protein to cause a dark color and bitter taste of the concentrated protein obtained. Proteins are indispensable in day to day nutrition, but due to the exploitation of the earth’s resources at an exaggerated rate, there needs to be a call for sustainability. The use of alternates to commonly known protein sources are one way to combat this exploitation, and this is done in the form of the development of products from plant-based sources of protein. After optimizing the time of the process down to an hour, a step was introduced where the press cake was washed with ethanol, in order to extract the phenolics, thereby improving the color and flavor of the recovered protein. Different concentrations of ethanol were used and it was at 30% (v/v) where the highest yield of protein was obtained along with a relatively high amount of phenolics removed. The last step, was to study the effect of lowering the pH during the leaching step, and the purity and color obtained from the resulting concentrate was better than at the original pH 10.5. But in spite of this, the yield was very low and therefore, the experiment needs further work, by modulating the ionic strength using a salt like NaCl. By reducing the time, further research can be done in a shorter time. There also is some data to prove that ethanol washing results in the removal of phenolics and results in a better isolate. There were days where you had to worry about getting the “complete nutritional package” from your products, but now with the advancements in science and technology, antinutrients are slowly becoming a thing of the past. Rapeseed protein has the potential to overtake major plant-based protein sources like soybean and peanut, with its diverse amino acid profile and its non-allergenicity as compared to its competitors. For rapeseed protein to be successfully integrated into market foods, the problem with the antinutrients first needs to be solved, but huge strides are being made and it is only a matter of time before rapeseed protein products become a mainstay in the market for years to come. Rapeseed Food Protein Leaching Recovery Precipitation Food engineering Livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8952656 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect https://lup.lub.lu.se/student-papers/record/8952656 Koppmaier, Ulrich Hermann Juice homogenization is mostly done to create smaller fiber particles, which reduces the sedimentation velocity to a lower level. So far, fruit juice concentrate is diluted to juice before it is homogenized. The first aim of this research paper is a feasibility study regarding the homogenization of fruit juice concentrate before it is diluted to juice. That would save capacity and energy. Secondly, besides the prevention of sedimentation it is unclear how the juice quality is affected from the consumer point of few. To get a better understanding of it a sensory analysis was conducted with different series of homogenized tomato and apricot juice regarding pressure and homogenized juice concentration The results revealed that it is possible to homogenize fruit juice concentrate before diluting it. However, the increase in consistency, yield stress and apparent G’ modulus get smaller, the more of the concentrate was homogenized. The difference in the effect becomes smaller the higher the homogenization pressure was. The calculated particle size distribution from the Mastersizer and the visual analyzed microscope images had the same results. To get the same size distribution slightly higher pressure is needed when more concentrate is homogenized. The sensory analysis showed that the change in pressure is influencing all attributes asked to the respondents. Furthermore, the liking is affected by the juice type but not by the used homogenized concentrations. The tomato juice, which was homogenized with a pressure of 150 bar, had the best scoring for sweetness, flavor, mouthfeel and overall likeability. The homogenization of apricot nectar increased the liking for uniformity, sweetness and flavor. The preferred homogenization pressure range was between 50 and 150 bar. It can be concluded that a higher juice concentration can be homogenized without affecting the quality properties. Furthermore, the ideal homogenization pressure is between 100 and 150 bar for the examined juices. How pressure is improving the taste of juices and how it can be applied in a new cheaper way. Squeezing tomato and apricot juice through a tiny gap with high pressure is improving the fruit aroma and the mouthfeel. Instead of using juice directly the concentrate can be pressed through the gap which saves energy and production space. A well-known problem about juices is that the heavy particles sink over time so that unpleasant layers of pulp and a watery juice is formed. To avoid this juice is squeezed through a tiny gap with . Just after this gap there are many turbulences, which break down the pulp particles in small pieces. Because they are so small, it takes much more time to sink. So far it was unknown if this treatment affects the taste in any way. An interesting finding is that the fruit aroma gets improved when more pressure was used. It is also not efficient to squeeze a lot of useless water through the gap. That is why experiments have been made with concentrated juice. The benefits of these findings are obvious. Because the volume of juice concentrate is much less compared with fruit juice a smaller and cheaper processing machine can be used. It also saves time and energy and the overall production cost is much lower. Now, because this method has a huge influence on the taste it is possible to optimize the taste just with regulating the pressure. Since not all flavor parts are affected in the same way there is a possibility to exchange some juice concentrate with water. For all the tests the thickness, particle sizes and microscope images were determined. The normal produced juices were compared with the pressure treated juices. These results where then compared with the juices where a higher concentrate was pressed through the gap. All the results support each other for correctness. It seems like that it is most important to break down the large whole fruit cells in small pieces. The results showed no benefits for the consumer in destroying the cell fragments even more. Random people around the food department tested juice samples without knowing how they differed. They scored each samples based on liking. These answers were then analyzed with statistical methods which can detect if the given answers are just randomly spread or if there is a clear distinction among the samples. It was observed that a gel like a soft tofu was formed after the treatment, which was not recovered once it was broken up. This gel was already partly broken after the juice was pressed through the gap. That made it impossible to compare the gel strength of the samples. Therefor an important step was to mix the juices once the pressure was applied to break all the gels evenly and the real properties could be compared. Homogenization Fruit juice Fruit juice concentrate Tomato Apricot sensory analysis food engineering livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8953501 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Vägen till en mer växtbaserad och ekologisk kost i den svenska grundskolan med fokusering på miljömålet Begränsad klimatpåverkan https://lup.lub.lu.se/student-papers/record/8953501 Nilsson, Kristoffer This study shows that by choosing plant-based organic food for lunch in the Swedish elementary school, one of the national environmental objectives in Sweden, Reduced climate impact, can benefit and be achieved sooner. Four respondents have been interviewed regarding Lund municipality and its commitment to become 100 % organic by the year 2020 and if the municipality reduces their use of animal products. The results from the elementary schools in Lund shows reduced climate impact by replacing and/or decreasing the amount of meat served combined with organic food. There are several methods to redistribute resources, including the location of the lunch and communication with the pupils. If it had been mandatory with at least one dish without meat daily in the elementary school in Lund, the effects would be considerably lower on the climate by reduced emissions. The results of this study imply that it would be beneficial to serve plant-based organic food to reach the national objective Reduced climate impact. Livsmedelsproduktionen bidrar till klimatförändringarna via utsläpp av koldioxid, men de två växthusgaser som påverkar klimatet mest och uppkommer via köttindustrin är metan och lustgas. Idag står produktionen av kött och mejerier för cirka 15 % de globala utsläppen, vilket är lika mycket som utsläppen från bilar, flygplan, bussar och båtar genererar tillsammans. Livsmedelssektorn inom Sverige står för en fjärdedel av genomsnittssvenskens utsläpp av växthusgaser, varav de flesta uppstår inom jordbruket. I studien har en skola besökts där kökschefen intervjuades. Skolan heter Byskolan och ligger i Södra Sandby och valdes eftersom skolan är i framkanten gällande vegetarisk och ekologisk mat. Det är den skola inom kommunen som ligger närmst 100 %. Utöver detta har även tre personer från Måltidsservice intervjuats. En av dessa har det originella yrket måltidsinspiratör, de andra två arbetar med utveckling och samordning gällande skolmaten i kommunen. Lunds kommun och Sverige kan bidra till det svenska miljömålet Begränsad klimatpåverkan genom att byta ut den animaliska skollunchen mot vegetabiliskt. För varje dag Lund serverar vegetarisk mat minskar utsläppen av växthusgaser – upp till 37 gånger. Inom Lund har det satts upp ett mål att all mat ska vara ekologisk år 2020, vilket gäller inom samtliga förvaltningar. Vid inköpen av livsmedel inom kommunen väljer skolorna främst ekologiska produkter, oavsett ursprungsland, även om Måltidsservice helst ser att produkterna är från Sverige. Idag är Lund kommun 81,9 % ekologisk. Om Lund lyckas med målet om 100 % ekologiskt kommer de troligtvis vara första kommun i Sverige att uppnå detta. Nästa mål är inte bestämt ännu, men kommunen som redan nu försöker vara ett gott exempel för skolmaten i Sverige, kan komma att minska mängden animaliskt mer än vad som görs idag. Idag serveras skollunchen i Lund oftast via en buffé där köttet placeras sist. Detta har gjort att de flesta eleverna fyller tallriken med mer vegetabiliska råvaror än tidigare och samtidigt minskar på köttet. Grundskolan begränsad klimatpåverkan miljömål skollunch Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2018 H1 application/pdf

oai:lup-student-papers.lub.lu.se:8954446 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

An evaluation of the Bacillus content in beer https://lup.lub.lu.se/student-papers/record/8954446 Andersson, Pierre The aim of this project was to investigate how Bacillus can survive in the finished beer. This was evaluated by producing batches of beer with starter cultures that were deemed to be interesting in terms of their Bacillus content. This beer, together with beer from microbreweries and store-bought beer were plated onto Bacillus Chromoselect agar, a selective agar for Bacillus. Samples were then taken to isolate specific colonies and send them for 16S rRNA sequencing. The colony count was higher on the produced beer than in the other types. There were minor differences in CFU between the starter cultures. Since the pure cultures presented with radical differences, the similarity in finished beer would indicate that the malt contributes more to Bacillus content than the starter cultures. Bacillus cereus, or B. thuringensis, appeared to be present to a great extent in the produced beer. B. subtilis and B. smithii were dominant in the beer from microbreweries based on the 16S rRNA sequencing results. The produced beer had an average of 108.89 ±0.2 CFU/330mL, the microbreweries had an average of 104.6 ±1.23 CFU/330mL and the store-bought beer had an average of 103.8 ±0.22 CFU/330mL. Beer from larger companies was lower than those from microbreweries, this is most likely due to filtration. The amount of CFU present in these beers were close to what is used in probiotic supplements with Bacillus. Since the sequencing showed that some of the survivors were B. subtilis it is reasoned that it could have an effect on the microflora in the intestines. This is likely since B. subtilis is currently used as a probiotic supplement. There were a lot of bacteria that could not be identified below genus level. There were only two opportunistic pathogens but they were only found once. When you take a sip of a beer from your local microbrewery you would imagine it to be safe from a hygiene point of view with no risk of getting sick from drinking the beer. In this project the main goal was to discover if a specific family of bacteria known as Bacillus can be alive in beer. Some members can cause sickness but others are used as probiotics. Which ones are alive in the beer? By checking what is growing on a specific type of nutrient solution the bacteria that are still alive in a bottle of beer are found. Judged by the way they grow and what colour they have the specific type of Bacillus can be identified but they were also sent to have their DNA analysed since this is a more specific method. Beer that have been produced in this project had a high number of living bacteria, of which some could probably be harmful. Meanwhile, beer from microbreweries and large commercial breweries had much less bacteria and they had other types which are probably not harmful. The beer from larger companies had lower amounts of Bacillus than the ones from microbreweries which could be due to that these companies do filtrations. The microbreweries do not want to do this since the yeast adds a unique flavour profile. The yeast that were used to produce beer looked different on the nutrient plates than the finished beer. The raw wort, the liquid just before adding yeast, had a lot of growing Bacillus on them. These two results together point to the raw materials having more to do with how much Bacillus is in the beer than the original idea that the starter cultures were the source of these bacteria. Since these bacteria build a hard shell around themselves when they feel threatened or starved they will survive a lot easier and could thus be present despite the boiling that is a part of the beer production. They would also be much more resistant to the low pH and the alcohol level which usually is enough to destroy microorganisms in the beer. The number of microorganisms found were close to the amount used in probiotics. Many of the identified samples were a type of Bacillus that is used as a probiotic supplement. Since the probiotic supplements have had their effects evaluated in a pill-form and not when taken as a beer it is not known how this would affect the healthy bacteria living inside of you. Judging by the probiotic ability it is not impossible that it could have an effect but there needs to be more knowledge on this subject. Food technology livsmedelsteknologi Beer Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8956420 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Surface rheology and Morphology of Air-Water interfaces with adsorbed layers of Beer proteins and Isohumulones https://lup.lub.lu.se/student-papers/record/8956420 Choi, Bobae A good head of beer gives nice texture and prevents releasing of aroma. The beer foam stability depends on numerous parameters. In this study, it was focused on the interfacial rheological properties such as surface tension and dilational modulus in relation the film formation by isohumulones and beer proteins at the air-water interfaces. The isohumulones and beer protein samples were prepared individually from polaris pellet and barley malt. Both isohumulones and proteins are surface active and the combination of them have even more enhanced properties. The adsorbed layer formed by only isohumulone, pre-mixed solution of proteins and isohumulones and proteins with the sequential addition of isohumulones. Thus, it can be concluded that the properties of the surface film depends on the composition and of the addition sequence of the components. The simultaneously mixed solution forms a layer with evenly distributed components over the surface and it accounts for the exceptionally high surface activity and rigidity. What makes beer foam stable? Beer is one of the most beloved beverages all over the world. When we think about a good beer, we end up with beer foam. This is because the foam prevents releasing of aroma and gives a good texture when drinking. Beer foam is a mixture of air and liquid containing beer components such as ethanol, proteins, hop acids and other nutrients. Beer proteins are from the barley malt and hop acids are from hop. Hop acids are bitter tasting compounds. In order to avoid collapsing of foams, it is necessary to have a surface-active agents (surfactants), for example, a detergent. Surfactant is a compound which can interact with both water and oil and these properties are called as hydrophilic (water-loving) and hydrophobic (water-hating). The air is composed of mostly nitrogen gas, which is hydrophobic. Proteins naturally contain both hydrophilic and hydrophobic properties due to the different kinds of amino acids. Hop acids are not a typical surfactant but if we look into the chemical structure of them, we can see the hydrophilic and hydrophobic parts. The mixture of proteins and hop acids gives much higher surface activity compared to the individual components. Also, the way of mixing components plays an important role in determining the surface activity. food technology livsmedelsteknologi Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8957725 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Development of Tempeh on Swedish Legumes https://lup.lub.lu.se/student-papers/record/8957725 Åström, Nils The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. One of these meat substitutes is tempeh: an Indonesian mold-fermented food usually made of soy. Tempeh can however be made with many types of legumes. In this thesis, the soybeans in tempeh have been replaced with Swedish grown yellow peas and brown beans. These Swedish legumes are not associated with the same environmental problems as soybeans. The aim was to develop a good tasting tempeh on Swedish legumes which could become commercially viable. To ensure this, objective quality parameters were investigated as well as the safety of the product. A sensory evaluation with 21 volunteers was also performed. To produce tempeh, eight process steps were established. The steps were: Washing, Soaking, Boiling, Drying, Peeling, Inoculation, Bag preparation, Incubation. A process optimization was executed, where the most important of those eight steps were optimized to observe the effect in the result. The idea was to optimize as many different parameters as possible and in the end combine the best ones to create the best possible tempeh regarding taste, looks and consistency. Two investigations were conducted to ensure the safety of the tempeh. The microbiological investigation showed that the tempeh contains loads of microorganisms other than the obvious mold. The cfu/g on VRBD (Enterobacteriaceae or other bile-tolerant Gram-negative bacteria) was >3*105 for yellow pea tempeh and 3.35*104 for brown bean tempeh. The bacteria have most probably originated from the starter culture. Those kinds of bacteria are generally indicators of bad food hygiene. When investigating a pea tempeh inoculated with Lactobacillus plantarum 299v, the cfu/g on VRBD was substantially smaller, indicating that the lactobacilli outcompeted the Enterobacteriaceae. The presence of lactobacilli could therefore be included in a safer, future version of the tempeh. The toxin investigation showed that the tempeh contained Ochratoxin A at levels of <1.0 μg/kg, Aflatoxin B1 at levels of <0.2μg/kg and Aflatoxin B2 at levels of <0.5μg/kg. These levels did not differ much from normal amounts found in legumes. Therefore, the tempeh made in this project do not contain dangerous amounts of these mycotoxins. The sensory analysis showed that there is a significant difference in taste between tempeh made on yellow peas and brown beans respectively compared to soy. The analysis also showed that tempeh on brown beans is as favorable as soybean tempeh and that tempeh of all three legumes was appreciated by all volunteers. The growing trend of replacing meat in the diet have made the food scientists explore a whole new word of innovative meat substitutes. In a pilot hall in the cellar of “Kemicentrum” in Lund, a project to develop a meat substitute was recently finished after going on for half a year. The result? -A white, moldy, block of beans or peas, with an incredible taste. An increasing amount of people are replacing meat in their diets. Soy-based products hold a huge share of this market with products such as tofu, tempeh, soy-meat and soy-bacon. Although soy usually has a smaller environmental impact than meat, there are environmental issues regarding soy as well. Two examples are rainforest devastation and global transportations. In this project, the traditional Indonesian food “Tempeh” was taken as a role model in the development of a similar product using Swedish legumes instead of the usual soybeans. The idea was to reduce the environmental impact of an ever-growing soybean production and to increase the consumption of Swedish, locally produced crops. Tempeh is produced by fermenting boiled legumes using the mold Rhizopus oligosporus. The mold attaches the legumes to one another and creates a sliceable, firm block of tempeh. The appearance of the tempeh is similar to that of French nougat, and the smell gives associations to bread and mushrooms. Tempeh is lovely when fried, and has a creamy, characteristic taste. Because tempeh is fermented, there is obviously a growth of microorganisms. The project showed that apart from the intended growth of the mold used as starter culture, there were billions of other microorganisms growing in the tempeh. This is not ideal, but as with other traditional fermented foods: history, experience and science show that legume-based tempeh is safe for consumption. On top of that it is also claimed to have health beneficial effects. Two types of tempeh were developed in this project, one with yellow peas, and one with brown beans. In the sensory evaluation performed, all volunteers considered both types of tempeh to be well tasting. There is always a randomness in the outcome of tempeh due to the biological process, and thus, the biggest challenge of the project was to get a consistent, well standardized -product. Different production steps were altered, and the ones which gave the best results were all combined in the end. This was done in the struggle to make the best possible tempeh in regard to taste, consistency and appearance. The appearance of the two best tempeh can be seen in the picture below – please enjoy. Product development Process optimization Food technology Fermentation Tempeh Meat substitute Vegan product Swedish legumes Livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8958049 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Microbial test organisms for sterilization processes in food industry https://lup.lub.lu.se/student-papers/record/8958049 Nabila, Yasmin The importance of sterilization processes has been a major topic in the food manufacturing industry since it preserves the quality and provides longer shelf-life by preventing microbiological recontamination of products. Aseptic packaging is an alternative technique to pack commercially sterile products into containers with a very low recontamination rate, thus, the entire production chain must be designed according to the aseptic condition, including the packaging material, the filling machines, and the surrounding area where the process takes place. To evaluate a sterilization process, there is a validation test in which the process is challenged with certain test organisms. VDMA or Verband Deutscher Maschinen- und Anlagenbau (German Engineering Federation) has published a guideline (FS NuV No. 10/2005 Appendix A) containing the recommendation of the required outcomes for the validation test of the filling machines depending on the sterilization processes and test organisms. Furthermore, the guideline has motivated us to obtain further confidence data on the performance of the test organisms. The present study aimed to investigate and compare the resistance of spore-producing organisms, A. brasiliensis, B. atrophaeus, and B. subtilis, against different disinfection/sterilization processes relevant to the food industry as indicated by VDMA, i.e. chemical (hydrogen peroxide and peracetic acid products of Oxonia), thermal (steam, hot water, and dry heat), as well as UV irradiation. A review of existing research was then compiled with the laboratory results to suggest suitable test organisms depending on the sterilization processes applied. Based on the observations, B. subtilis spores are the test organism that showed highest resistance against H2O2 and Oxonia sterilization process with D60 °C = 6,17 s and Dambient = 13,89 s respectively. This result was in accordance with the guidelines of VDMA. For the thermal processes, VDMA suggested A. brasiliensis spores as the recommended test organisms. However, our findings resulted that for disinfection and sterilization processes that employ hot water and dry heat, B. atrophaeus spores were found as the ideal test organism exhibiting the desired resistance towards the given processes with a D90 °C and D121 °C of 8,1 min and 71,94 min. Our review study on steam sterilization suggested G. stearothermophilus as the suitable test organisms for steam sterilization, although VDMA suggested A. brasiliensis spores. Throughout the study, A. brasiliensis spores have demonstrated rapid reductions for all the sterilization process evaluated, indicating low resistance and therefore were not considered as an ideal test organism to use. However, when looking into the available literature on UV irradiation, it was found that A. brasiliensis could be a possible test organism to assess its effectiveness considering its black spore pigment, aspergillin, which is responsible to the high UV resistance as it absorbs high amounts of the UV radiation to protect the cell. Food spoilage is the process leading to a product becoming either undesirable or unacceptable for human consumption, involving alterations in appearance, taste, texture or smell. This condition can be caused by the activity of specific groups of microorganisms, including spoilage bacteria, yeasts or mould. To make sure the food is easy to consume, the food is sterilized using a controlled heating process used to eliminate microorganisms that can reproduce inside the product under a nonrefrigerated state. However, some microorganisms can form protective structures called spores when they are triggered by the stressful environment such as lack of nutrient. These spores are in a dormant state, which means their growth is temporarily stopped and helped them to conserve energy. Compared to the living cell, spores are more challenging to kill by heat or even by chemical agents and irradiation. Thus, spores are known to be resistant organisms. Nowadays, aseptic technology is gaining popularity. The aseptic process allows food to be shelf stable for an extended period and eliminates the need for preservatives. The word ‘aseptic’ itself refers to a condition free of harmful microorganisms. For example, after UHT milk is sterilized for certain temperature and time, the milk is filled into a pre-sterilized container and the package is sealed under a sterilized environment. The aseptic technique is aimed to ensure that no recontamination occurs throughout the sterilization process. To make sure the sterilization process is working correctly, the aseptic process can be monitored using a validation or challenge test. This method is performed using resistant organisms, such as spore-producing organisms, to measure the effectiveness of certain sterilization processes. The challenge test is carried by firstly applying a defined load of the test organisms on the filling machines, subjecting the organisms to the sterilization process, and finally counting the number of spores that are recovered after the treatment. These values are known as logarithmic cycle reduction (LCR), expressing the number of spores that are killed throughout the sterilization whereas reflecting the effectiveness of the sterilization. Generally, killing the spores up to 4-5 LCR is needed to achieve a trustworthy sterilization process. In relation to that, VDMA or Verband Deutscher Maschinen- und Anlagenbau (German Engineering Federation) has published a guideline containing the required outcomes for the challenge test based on different sterilization processes and test organisms. In this guideline, VDMA suggests different test organisms for certain sterilization processes relevant to the food industry; chemical processes of hydrogen peroxide and peracetic acid product (e.g. Oxonia), heat processes of steam, dry heat, and hot water; as well as Ultraviolet (UV) irradiation process. Furthermore, the VDMA guidelines have motivated the present study to obtain further confidence data on the performance of the test organisms. Therefore, the aim of the study is to investigate and compare the level of resistance of three different test organisms of A. brasiliensis, B. atrophaeus, and B. subtilis against different sterilization process as listed by VDMA. After that, the results of the experiments will be compiled with a review of existing studies to finally propose suitable combinations of test organisms and sterilization processes. Based on the research outcomes, both B. atrophaeus and B. subtilis spores are recommended as suitable test organisms to challenge the chemical sterilization processes. Meanwhile, for hot water and dry heat processes, B. atrophaeus is more suitable. Comparing with the guidelines from VDMA, B. subtilis is also recommended to test the chemical processes. However, for hot water and dry heat, VDMA guidelines reported that A. brasiliensis is more suitable. In spite of the recommendation from VDMA, our test results implied that A. brasiliensis spores are highly sensitive to the sterilization processes, meaning that the spores are easier to kill, thus, not reliable to be an indicator of a successful sterilization process. However, when looking into existing researches on UV irradiation, it was known that A. brasiliensis could be suitable to evaluate a UV irradiation process, as the spores have a specific mechanism of a spore pigment that could absorb the UV to protect themselves. Additionally, Geobacillus stearothermophilus are the test organisms that are recommended for the steam sterilization based on literature reviews since many studies have shown the spores’ resistance towards the steam process. Aseptic processing and packaging validation test organisms Aspergillus brasiliensis Bacillus atrophaeus Bacillus subtilis sterilization disinfection applied microbiology teknisk mikrobiologi Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Bioteknik Lunds universitet/Teknisk mikrobiologi 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8958098 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology

Foods of the future - Gastropolitics and climate change in the Anthropocene https://lup.lub.lu.se/student-papers/record/8958098 Larsson, Josefin Human existence depends on a functioning food system; today’s food chain is cracking and alternative foods are being presented to the public. This thesis discusses how future food can be part of a greater discourse of climate change in the Anthropocene. Using three case studies of future food: ‘The Next Menu’, Huel and Project Nourished I investigate how future food is presented and what hidden meanings hides behind the imagery and appearance of these three examples. In addition to this I use Filippo Tommaso Marinetti’s book The Futurist Cookbook as a historical example to discuss the meaning of technology and efficiency in the futuristic narrative. The theoretical framework for this thesis consist of different definitions and critiques of the Anthropocene, Peter Weibel’s concept of exo-evolution, as well as the concepts of transhumanism, posthumanism, Mark Fisher’s capital realism and gastropolitics to discuss the relationship between human, nature and technology. The analysis falls into a discussion where I conclude that there is a relationship between human and nature and body image in the empirical material. Showing how the capitalist system have a hold on humanity. And further questioning what we are really fighting for: capitalism or climate change? Future food Anthropocene Capital realism Climate change Gastropolitics Cultural Sciences Arts and Architecture Agriculture and Food Sciences eng Lunds universitet/Avdelningen för konsthistoria och visuella studier 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8960452 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves https://lup.lub.lu.se/student-papers/record/8960452 Christiana Nyoto, Imelda Freezing injuries usually take place in thawed plant-based food products. To reduce freezing injuries, Pulse Electric Field (PEF) treatment and Vacuum Impregnation (VI) of cryoprotectant were used before the freezing process. The aim of PEF is to provoke electroporation to the membranes of the plant cells, thereby allowing the cryoprotective solution impregnated by VI to penetrate the cells. PEF treatment was optimized to use the minimum possible pulse width in order to obtain a homogeneous electroporation of rucola leaves. In order to achieve this minimum pulse width, several combinations of electric field strengths, pulse numbers, and number of trains were tested. The verification for the electroporation was done first by observing the treated sample with a microscope after it had been stained with Propidium Iodide and then by monitoring the tissue leakage by measuring its conductivity over time. VI treatment was done straight after the PEF treatment and then the sample was stored in a refrigerator to rest before freezing and thawing. The initial experiment attempted to optimize the PEF parameters, while the second experiment was carried out to determine the optimal concentration of cryoprotectant for VI when combined with an optimized PEF treatment. The leaves were then rested, frozen and thawed before being observed. The initial experiment was done using commercial rucola leaves from Italy. Due to the seasonal availability of commercial rucola leaves, the second experiment was done using rucola leaves planted in the greenhouse at the Biology Department of Lund University. The results show that the samples treated with PEF and VI with the highest concentration of the cryoprotectant (SC4) had the highest survival after freezing and thawing. This treatment resulted in 88.41 ± 5.23 % of survival 5 min after leaves were taken out from a freezer and decreased to 57.97 ± 5.80 % after 1 hour. The microscopic observations showed that viable cells of frozen and thawed leaves were mostly located near the main veins. In the United Nations Sustainable Development Goals, food is a key aspect as it is aimed to “Ensure sustainable consumption and production patterns” (United Nations Sustainable Development, 2018). As 45% of fruit and vegetables are wasted in the world every year, preserving them is still trend in food processing activities (Food and Agriculture Organization of the United Nations, 2018). Freezing is one example of food preservation methods; however, the quality of frozen and thawed plant-based food products is usually decreased in terms of texture, taste and appearance (Phoon et al., 2018). Rucola was used in this project due to its popularity, the rucola was subjected to be frozen and thawed, meanwhile, its demand to be used as a fresh product made the project challenging. This thesis project aimed at reducing the degradation of quality, especially the texture and general appearance, of rucola due to freezing and thawing. The leaves were treated using a combination of two methods: Pulse Electric Field (PEF) treatment and Vacuum Impregnation (VI) which then is followed by freezing and thawing process. Pulse Electric Field treatment is an application of short electrical pulses to a biological tissue. The electrical pulses produce pores on the cell membrane and allows material flow from inner cell to outer cell and vice versa (Gómez Galindo, 2016). Vacuum Impregnation is a method of infusing liquids to a porous structure of plant by decreasing the pressure into a vacuum condition and then return the pressure back to the atmospheric condition. In this thesis, cryoprotectant is impregnated into the rucola leaves. Cryoprotectant is a chemical solution which is used to prevent damage of the biological cell due to freezing. Both PEF and VI parameters were optimized during the experiment. Leaves were analysed after freezing and thawing to understand how much tissue was damaged due to freezing and to find the optimal parameters for the treatment resulting in the highest survival rate (88.41%). It showed that the damaged cells were usually located in the edges of the leaves, far from the main vein. food engineering livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9000716 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Mänskliga rättigheter till salu? En diskursanalys av Fairtrade Internationals användning av begreppet mänskliga rättigheter https://lup.lub.lu.se/student-papers/record/9000716 Pripp, Alma Uppsatsens syfte är att undersöka hur Fairtrade uttrycker sig om mänskliga rättigheter. Utifrån detta syfte dras slutsatser som söker bidra med förståelse för hur Fairtrade fungerar som aktör för mänskliga rättigheter. För att ta reda på det är uppsatsens frågeställning ”Hur använder sig Fairtrade International av begreppet mänskliga rättigheter?”. Undersökningen är gjord på utvalda delar från Fairtrade-texter som handlar om mänskliga rättigheter, som publicerats på Fairtrade.net. Den valda teorin som appliceras på materialet är Human Rights Based Approach med inriktning på kritik mot den samt två av Gauri och Gloppens analystyper inom angreppssättet, programming approaches och rights talk approaches. Metoden för uppsatsen är diskursanalys som bygger på Laclau och Mouffes diskursteori. Resultatet visar att Fairtrade framställer sig själva som en av lösningarna på människorättsproblem vilket leder till att individuella konsumenter blir skyldighetsbärare. Det har också framkommit att Fairtrade applicerar Human Rights Based Approach i några avseenden men brister i det mest centrala som är att peka ut staten som huvudsaklig skyldighetsbärare. Fairtrade mänskliga rättigheter Human Rights Based Approach skyldighetsbärare aktör webbsida konsumenter Business and Economics Agriculture and Food Sciences swe Lunds universitet/Mänskliga rättigheter 2020 L2 application/pdf

oai:lup-student-papers.lub.lu.se:9004989 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Värdet av örtrika kantzoner i jordbruket https://lup.lub.lu.se/student-papers/record/9004989 Löfgren, Malin Within the agricultural landscape, food production has been rendered more efficient through mechanization and the use of pesticides and fertilisers. These developments has had a negative impact on the biodiversity and the ecosystem services that a high biodiversity contributes to. The establishment of field margins can improve the biodiversity and ecosystem services such as pollination and biological pest control. The aim of this study was to examine if flower rich field margins contribute to a higher amount of pollination and biological pest control than grassy field margins. The aim was also to evaluate the effects of the field margins economically, making a monetary assessment of the value of pollination and biological pest control presented in Swedish krona. A literature review was performed together with an evaluation of the monetary value of pollination and biological pest control based on two case studies. The economic value of pollination and biological pest control was then calculated based on their impact on crop yield. The results showed that flower rich field margins contributed to a higher amount of pollination and biological pest control, within the agricultural field, than grassy field margins. The average income of pollination services were calculated to 48 kr per meter and year established flower rich field margin and 10 kr per meter and year established grassy field margin. The average income for biological pest control were 1.24 kr per meter and year established flower margin and 0 kr per meter and year grassy field margin. It was concluded that flower rich field margins contribute with a higher amount of pollination and biological pest control than grassy field margins within the adjacent field. Further studies at a larger scale would be needed to determine their impact within the lager agricultural landscape. Den vanligaste typen av kantzon som finns i jordbruket idag är kantzoner täckta av gräs. Dessa monokulturer utgör en del av ett större problem i jordbrukslandskapet. Ändrad markanvändning och användningen av bekämpningsmedel och konstgödsel leder idag till en minskad biodiversitet och att dyrbara ekosystemtjänster går förlorade. Etableringen av kantzoner berikade med blommande örter visade sig genom denna studie öka mängden pollination och biologisk kontroll av skadegörare i skörden. Den ökade effekten från den örtrika kantzonen översattes även till intäkter i svenska kronor per meter etablerad kantzon för att på ett tydligt sätt beskriva dess nytta. Pollinering är en av de viktigaste ekosystemtjänsterna som finns i jordbrukslandskapet och vi är beroende av den för skörden av många av våra grödor och frukter. Biologisk kontroll av skadegörare kan i sin tur öka mängden skörd samtidigt som behovet av bekämpningsmedel minskar. Dessa två ekosystemtjänster är idag hotade i jordbrukslandskapet till följd av ändrad markanvändning och användningen av bekämpningsmedel och konstgödsel. En av åtgärderna för detta är att etablera gynnsamma miljöer för pollinatörer och naturliga fiender till skadegörare. Att åtgärda problemet är idag så pass viktigt att myndigheter betalar ut ekonomiskt stöd till jordbrukare som gör något åt det. Kantzoner utgör en av dessa miljöer som kan etableras för att gynna specifika intressen men de flesta kantzoner idag är endast täckta med gräs. Fokus i denna studie ligger på att ta reda på skillnaderna mellan gräsbeklädda kantzoner och kantzoner som är berikade med blommande örter för att se vilken som bidrar med störst mängd pollinering och biologisk kontroll i jordbruksfältet. Att beskriva ekosystemtjänsters värde monetärt är viktigt för att på ett tydligt och enkelt sätt förmedla deras värde. Detta görs genom den monetära värderingen av ekosystemtjänsterna pollinering och biologisk kontroll som örtrika och gräsbeklädda kantzoner bidrar med till jordbrukslandskapet. Resultatet visade att örtrika kantzoner bidrog till en större mängd pollinering och biologisk kontroll i det intilliggande jordbruksfältet. Örtrika kantzoner bidrog även med en högre medelintäkt än gräsbeklädda kantzoner för både pollinering och biologisk kontroll. Resultatet visar att fler bör etablera örtrika kantzoner för att gynna pollinatörer och för att minska mängden skadegörare i jordbruket. Den monetära värderingen gör det möjligt att beskriva värdet av pollinering och biologisk kontroll som örtrika kantzoner bidrar med i svenska kronor. Det bör underlätta för beslutsfattare om någon typ av miljöersättning bör betalas ut till bönder för etableringen av örtrika kantzoner. Ecosystem services pollination biological pest control economic value agriculture flower margin grass margin. Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2020 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9005484 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Gynnas konkurrerande jordbrukare av samarbete? https://lup.lub.lu.se/student-papers/record/9005484 Niilekselä, Lovisa Sundström, Ida Traung, Ellen Larsson, Denis ABSTRACT Title: Do competing farmers benefit from cooperation? Seminar date: 2020-01-17 Course: FEKH19, Business Administration: Bachelor Degree Project in Strategic Management Undergraduate Level. Authors: Denis Larsson, Lovisa Niilekselä, Ida Sundström and Ellen Traung Advisor: Magnus Johansson. Keywords: Cooperation, Competition, Agriculture, members, Co-opetition and cooperatives. Purpose: The purpose of the thesis is to examine whether cooperation between competing players in the agricultural sector can result in cost benefits and competitiveness. This thesis intends to examine how the cooperatives in the agriculture sector operate, as well as advantages and disadvantages with the cooperation. Furthermore, to propose future possibilities for improvement. Methodology: A qualitative single case study including seven interviews was conducted using an abductive approach. The abductive approach starts by using a deductive method where inductive elements are continuously added as the authors obtain new theoretical insights from earlier studies supplementing the empirical foundations. Theoretical perspective: The theoretical framework used in this thesis is Co-opetition. The concept of Co-opetition explains that competitors working together can benefit both as individual companies but also that the industry itself can benefit from their cooperation. The introduction of the theory section defines the concept Co-opetition and later on presents previous studies of Co-opetition in the agricultural sector. Empirical foundation: This single case study examines Äppelriket Österlen and its members. Äppelriket Österlen is an economic association which consists of 94 competing members who together cooperate in the Swedish apple industry. The membership enables economic and practical benefits, as well as some drawbacks for the members, which in turn affects the Swedish apple industry as a whole. Conclusions: The study demonstrates that companies in the agricultural sector can obtain cost benefits, knowledge sharing, as well as higher prices, through cooperation with other companies in the same industry. The relationship between the producers has proved to be a cooperative-dominated relationship but an intermediary, in this case an advisor, is needed for better communication between the cultivators and between the cultivators and Äppelriket Österlen. The intermediary might help to prevent conflicts as well as to reduce opportunistic behaviors. SAMMANFATTNING Titel: Gynnas konkurrerande jordbrukare av samarbete? Datum för slutseminarium: 2020-01-17 Kurs: FEKH19, Företagsekonomi: Examensarbete i Strategic Management på kandidatnivå̊. Författare: Denis Larsson, Lovisa Niilekselä, Ida Sundström och Ellen Traung. Handledare: Magnus Johansson. Nyckelord: Samarbete, konkurrens, jordbruk, medlemmar, Co-opetition och kooperativ. Syfte: Syftet med uppsatsen är att undersöka huruvida samarbete mellan de konkurrerande aktörerna inom jordbruksbranschen kan leda till kostnadsfördelar och konkurrenskraft. Denna studie utreder hur samarbetet mellan konkurrerande företag i en del av denna bransch, fungerar, vilka för- och nackdelar som finns med samarbetet samt redogör för eventuella framtida förbättringsåtgärder. Metod: Uppsatsen bygger på en kvalitativ enfallsstudie där sju intervjuer genomfördes. Metoden utgår från en abduktiv ansats där först en deduktiv metod tillämpas men där induktiva inslag tillkommer löpande då författarna inhämtar information från flera tidigare studier och teorier för att komplettera insamlad empiri. Teoretiskt perspektiv: Co-opetition ligger till grund för uppsatsens teoretiska ramverk. Co-opetition innebär att konkurrenter som samarbetar kan gynnas som enskilda aktörer men att också branschen i stort kan gynnas av att aktörerna samarbetar. Teoriavsnittet inleds genom att begreppet Co-opetition definieras, och tar sedan upp studier inom jordbruksbranschen där begreppet har applicerats. Empiri: Enfallstudien studerar Äppelriket Österlen och dess medlemmar. Äppelriket Österlen är en ekonomisk förening som består av 94 konkurrerande medlemmar som tillsammans samarbetar inom den svenska äppelbranschen. Odlarnas medlemskap möjliggör ekonomiska och praktiska fördelar, respektive nackdelar för medlemsodlarna och i sin tur den svenska äppelbranschen. Resultat: Studien visar att företag inom jordbruksbranschen kan uppnå kostnadsfördelar, ökad kunskap och förbättrad marknadsposition genom samarbete med andra odlare i branschen. Förhållandet mellan medlemsodlarna inom Äppelriket Österlen har visat sig vara samarbets- dominerande. Samarbetet kan förbättras genom en mellanhand, i detta fall en rådgivare, mellan odlarna samt odlarna och Äppelriket Österlen. Denna aktör hade kunnat förbättra kommunikation och kunskapsspridande samt kunnat identifiera problem i samarbetet i syfte att motverka eventuella konflikter och opportunistiskt beteende. Cooperation Competition Agriculture members Co-opetition and cooperatives. Agriculture and Food Sciences swe Lunds universitet/Företagsekonomiska institutionen 2020 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9005958 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels https://lup.lub.lu.se/student-papers/record/9005958 Nikolakakis, Ilias The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. The innovative characteristic of the product is due to the diet fibers of the barley grain, which is going to be incorporated inside the yoghurt. The preliminary experiments which were carried by the Aventure R & D team were very promising as they revealed that the decrease of the blood glucose levels could last up to 10 to 12 hours from the consumption of the product. The most important problem with barley, is that its kernels are very hard and thus, if not softened, they cannot be used in food formulation. The aim of this present study was to determine if microwave or enzymatic treatments (xylanase, cellulase) could have any effect on the barley kernel’s hardness. The results were promising where microwave heating was related. Unfortunately, the present study is unable to claim the same about the enzymatic treatment. The better results were obtained by soaking the barley kernels for 2 minutes in distilled water and then treating them with microwave radiation for 1 minute followed by 4 hours of drying in the convection oven (2m/s velocity of air and 50oC air temperature). Acceptable results were also obtained after 8 hours of drying. The hardness of the kernels was evaluated using the texture analyzer in Lund University. Additionally, microwave treatment resulted in a very pleasant roasted taste, after tasting them, which is desirable in food products. The present study was conducted in Lund University in cooperation with Aventure AB company in Sweden. Nowadays consumers in Sweden and all over the word are becoming more and more health conscious and asking healthier and more functional food products; food industries are developing such products to meet the demands of the consumers. The scope of this study was to find ways to improve the texture of barley kernels in order to use them for the development of a granola1 as a supplement to a new type of yoghurt aiming to lower the blood glucose levels after each meal. Barley is an excellent ingredient for granola products as it contains large amounts of dietary fibers as discussed in this study. The initial problem though, was that the barley kernels were so hard that it was impossible to chew and thus they were of no use in a formulation. During the experiments, which lasted about 6 months, we tried to improve the texture without losing the botanical characteristics of the barley kernels which make them so important. Several treatments using microwave radiation and enzymes were used and then the texture was evaluated with the texture analyzer in the laboratory of Lund University. Both microwave and enzyme treatments gave very good results in improving the texture of the barley kernels, but the enzyme treatment gave an unpleasant taste to the barley. The treatment is also very expensive, so it was not possible to use it on an industrial scale. On the other hand, as mentioned in the discussion and conclusion parts of this thesis, microwave treatments gave excellent results in improving the texture of the kernels without leaving an unpleasant taste. Finally microwave treatment was the cheapest of the treatments and gave the best results. In the last part of the thesis, some more ways on how to improve the present experiments in future works are presented in brief. food engineering livsmedelsteknik Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2020 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8947134 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Paper-based flexible laminates tendency to curl https://lup.lub.lu.se/student-papers/record/8947134 ISBN: 978-91-7753-753-3 Muller, Clémentine The main purpose of this study is to assess the impact of environmental conditions on paper-based flexible laminates tendency to curl. Any deviation in flatness may indeed affect materials processability. Two different paper-based flexible laminates are considered: a widely processed heat-sealable yogurt lid (paper / metallized polyethylene terephthalate / heat-sealing lacquer) and a prototype laminate (aluminium / paper / polyethylene). Packaging materials sheets (54*36 cm) are namely sampled from packaging materials rolls. Their tendency to curl is assessed by implementing the cross-cut method described in the German DIN 55403 standard (Deutsches Institut für Normung (DIN), 2014). Fifteen climates are tested i.e. five different relative humidity values (30%, 40%, 50%, 60% and 70%) and three different temperature values (20°C, 25°C and 30°C). The effect of a polyethylene wrapping is also evaluated as a potential solution to prevent or reduce curl. For the yogurt lid which is shown to be sensitive to climate conditions, deformation occurs in both machine and cross-machine directions: average curl values respectively reach 13 millimetres and 37 millimetres. An equation to predict curl parameters as a function of climate and room conditions is furthermore suggested (r² = 72%). For the prototype laminate which appears not to be sensitive to climate conditions, deformation happens to be much lower than for the first material and only occurs in the machine direction. Average curl values reach 3 millimetres in the machine direction and zero millimetres in the cross-machine direction. Finally, considering the material-specific results obtained for the two laminates, no general conclusion can be drawn as regard to the polyethylene wrapping effect. Water (and temperature) can also make packaging curl What does usually happen, at the beginning of a greyish rainy day, after you spent so much time trying to style your hair in order to avoid looking like a scarecrow? Curl, of course... If moisture can be "hair-unfriendly", it can also be harmful to paper-based flexible multilayer packaging materials (= paper-based flexible laminates). There is certainly one problem which is commonly encountered by paper-based packaging suppliers (and namely paper-based flexible laminates suppliers): curl. What is it about? Paper fibres ability to absorb and release water from the surrounding environment. What kind of consequences? Negative impact on materials processability: a decrease in the packed products quality or even machines stop. What to do then? Describe and assess the effect of climate conditions on packaging materials tendency to curl, try to understand to what extent environmental conditions can affect their processability beforehand. Aren’t there any recommendations made from the paper industry to avoid or solve this curl issue? Well, after having studied two different laminates, it seems that recommendations to avoid paper-based packaging materials curl phenomenon aren’t applicable to paper-based multilayer packaging materials. Materials behaviour would differ depending on if they are free to move on their own or if they are bound and have to adapt to each other. Need for deeper technical data concerning the tendency to curl of a laminate of interest? You have better conduct a study yourself… Is there any multilayer packaging structure which would be better than others? “Sandwiching” paper may help. Let’s consider a yogurt lid. The paper layer is in direct contact with the atmosphere (printed face). Results? The material is sensitive to climate conditions: curl significantly varies as function of moisture and temperature. Let’s take a second example, an aluminium/paper/polyethylene structure. Paper is sandwiched between an aluminium and a plastic layer. Results? The material tendency to curl is lower and not sensitive to climate conditions. Therefore, depending on the multilayer structure, climate-related risk can be quite low or high. But don’t be afraid, perfectly flat packaging materials aren’t always required. It is all about the demanding nature of the filling process your material has to undergo. For some applications, you may not face any problem even if the material is climate-sensitive. The picture is a bit more complex. What if I want to assess packaging films tendency to curl? Easily manageable? Go for the cross-cut method which is described in the German standard DIN 55403. It is relatively simple, quick and affordable. You just need basic materials: a weather station, a cutting mat, a specific cutting pattern, a cutter, a ruler and tape. Cut crosses, measure specific distances and you are almost done. Both low and high tendency to curl can be characterized. Curl is morever described in two directions, in the machine direction and in the cross-machine direction. It is quite informative. On the whole, a good quality control method but also a useful test method to help select multilayer packaging materials for demanding applications. Packaging suppliers, developers and researchers could all implement it. flexible laminates paper curl relative humidity temperature Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8949163 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Development of a high-throughput screening Queso Fresco model for evaluating antimicrobials https://lup.lub.lu.se/student-papers/record/8949163 Östberg, Jonna Listeria monocytogenes is a pathogen, sometimes occurring in fresh cheese, such as Queso Fresco. Antimicrobials could be utilized to prevent the presence of L. monocytogenes in this type of cheese. In order to be able to screen and assess several novel antimicrobials simultaneously in the future, the validated miniaturized laboratory-scale model for Queso Fresco (MLQF) was further developed into a high-throughput screening model (HTQF). This included studying and comparing the microbial behavior of L. monocytogenes 10403S (LM), L. monocytogenes 10403S expressing GFP (LM-GFP), and a cocktail of five L. monocytogenes (LM-COCKTAIL). Additionally, analysis of luminescent bacteria (LUX) was also part of the study, however, not luminescent L. monocytogenes. LM-GFP and LUX was studied due to their light-emitting properties, which enables an efficient screening with a fluorometer instead of performing time consuming plating. In the HTQF, the Queso Fresco was produced in 96-well microplates, with a size of 0.05 ± 0.0004 g/cheese. The strains and the model were evaluated with three different antimicrobial treatments; Lauric arginate, Ɛ-polylysine and a combination of these two. The aim for the combination of the antimicrobials was to have a variety in order to be able to see if the method is applicable in different scenarios. Preferably one antimicrobial without effect, one bacteriostatic, and a combination. The result showed that the engineered LM-GFP had similar growth behavior as the parental strain. This was true both with and without treatments. They both grew 4 log CFU/g under no antimicrobial treatment for 28 days. The LM-COCKTAIL was comparable to these two for the control cheese (no treatment), with a growth of 4 log CFU/g and for one out of three treatments (lauric arginate), also for 28 days. The microbial behavior of the LM-COCKTAIL in the Queso Fresco produced in 96-well microplates needs further investigation in order to conclude its correlation to the other L. monocytogenes strains in this model. The fluorescence measurements with the LM-GFP gave a result which was difficult to correlate to the viable count (VC) of the same strain. However, the emitted light and the VC from the LUX suggested a better correlation. In conclusion, based on the comparison of the result from the LM-GFP and the LUX, the luminescent reporter system seems to be preferable to the fluorescent in this HTQF model. Utveckling av en modell för att öka livsmedelssäkerheten för mexikansk färskost Då säkerheten av livsmedel är väldigt viktig för alla individer, försöker industrin och forskare alltid hitta nya lösningar för att öka livsmedelssäkerheten. Hur kan man enkelt kolla flera konserveringsmedel samtidigt? Hur kontrollerar man att de fungerar? De här frågorna kan besvaras genom att studera hur bakterien Listeria monocytogenes kan överleva och växa i den mexikanska osten Queso Fresco. I den här studien har detta undersökts mer specifikt genom att använda en variant av bakterien Listeria som kan avge ljus. Det gör att det blir både snabbare och lättare att mäta om den finns och växer i osten. L. monocytogenes är en patogen, vilket innebär att den är sjukdomsframkallande. I synnerhet är den här bakterien extra farlig för gravida, äldre och andra personer med nedsatt immunförsvar. Sjukdomen kallas listerios och för riskgruppen innebär det en dödlighet mellan 20-30%. Då Listeria kan växa även under kylda förhållanden likt de vi har i vårt kylskåp är den ett extra stort hot för livsmedel och dess konsumenter. Den mexikanska osten Queso Frescos egenskaper är dessutom passande för att Listeria ska trivas och frodas. Därför är det viktigt att försöka hitta konserveringsmedel som kan tillsättas för att hindra den här tillväxten och förebygga att människor utsätts för risken att bli drabbade. För att kunna iscensätta ett verkligt scenario i osten, har en modell tagits fram för att utvärdera påverkan av L. monocytogenes av olika konserveringsmedel. Olika stammar av bakterien har utvärderats för att kunna jämföra om de beter sig likvärdigt i modellen. I modellen används Queso Fresco som tillverkats i miniformat, i storlek av 0,05 g per ost. De olika Listeria som jämförs är en ursprunglig moderstam, en modifierad version av moderstammen med en gen som avger ljus, samt en blandning av andra Listeria, isolerade från livsmedelsutbrott. Studien visar att moderstammen och den modifierade stammen beter sig liknande, vilket är användbar information. Det betyder att den modifierade Listerian fördelaktigt kan användas i modellen, och ge ett resultat som är direkt jämförbart med liknande experiment med moderstammen. Däremot finns där fortfarande utmaningar med att genomföra analyser med den modifierade bakterien. Det handlar om att den mäts i en så kallad fluorometer, där det inte är optimalt att använda livsmedel vid mätningar. Vanligtvis utförs mätningarna i en homogen lösning, och inte med komplexa livsmedel. Ostens färg, sammansättning och oregelbundna form stör mätningarna och gör det svårt att utläsa ett resultat. Två olika sätt att avge ljus analyserades, så kallade luminescens och fluorescens. Det som skiljer de båda åt är främst att fluorescens uppstår när bakterien utsätt för ljus. Luminescens är automatiskt, och ingen ljuskälla är inblandad för att ge upphov till ljus. De här två har olika sätten visade sig ge olika resultat. Den mest lovande verkar vara luminescens. Kunskapen från den här studien har lett till en ökad förståelse av hur väl den här modellen fungerar, hur de olika stammarna är jämförbara, samt vilka begränsningar som kan utvärderas för att förbättra framtida forskning om hur man kan kontroller Listeria i mexikansk ost. Queso Fresco Listeria monocytogenes fluorescence luminescence antimicrobial applied microbiology teknisk mikrobiologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Teknisk mikrobiologi 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8949872 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Integration of transparency into packaging design https://lup.lub.lu.se/student-papers/record/8949872 ISBN: 978-91-7753-755-7 Pignères, Emma Transparency has become a key sales pitch for companies! It enables them to show their product and tell the consumers they do not have nothing to hide. But from a technical point of view, transparency implies many risks for product's quality such as photooxidation and other reactions leading to colour change and decrease of product's quality. The objective of this master thesis, conducted within the French company Danone, was to study the impact of transparency on the sensitive molecules present in fermented dairy and plant-based products. The final aim was to propose packaging solutions and to provide design guidelines to integrate transparency into Danone's packaging. The current light test protocol used in Danone was thus assessed to define a new one. Organoleptic evaluation, gas chromatography, pH and Dornic degree, colour and headspace gas composition measurements. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8950124 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Improvement areas for packaging and logistics: a study of long shelf-life products in Danone Nutricia https://lup.lub.lu.se/student-papers/record/8950124 ISBN: 978-91-7753-759-5 Zhao, Zhuxuezi This thesis aims at defining the improvement areas for packaging and logistics of a long shelf-life Danone Nutricia aseptic product. By literature research and interview, the author is able to build a product mapping protocol to define the sensitive components requiring particular concerns on packaging and logistics. This protocol could be implemented in both academic researches and industry projects. Then based on a representative product, the packaging system and supply chain physical flow are mapped. Also, the critical points of storage and transport conditions throughout 7 representative logistics routes are defined. The results show that the improvement areas include tertiary packaging (corrugated box) handleability, temperature control in warehouses and transporters, humidity control throughout the supply chains and lead time reduction. Defining improvement areas of packaging system and logistics It is practical to understand the requirements of products towards packaging and logistics and define the improvement areas regarding packaging system and logistics. The requirements are compared with current conditions then the critical points of the packaging system and logistics are defined for further improvement. long shelf-life aseptic supply chain packaging system logistics advanced medical nutrition products Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8950149 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Biofortification of Cassava https://lup.lub.lu.se/student-papers/record/8950149 Almqvist, Linnea Cassava, Manihot esculenta, is the third most important staple crop in tropical re- gions. Cassava is a fibrous root that is tolerant to drought and has a flexible harvest period making it a reliable crop under poorer farming conditions (FAO, 2008). The content of provitamin A, also known as β-carotene, is unfortunately low in cassava even though there are varieties bred for a higher content. Since vitamin A deficiency, VAD, is a large problem of the regions where cassava is of major importance for calo- rie intake, an increase of the β-carotene content would be of great interest to address malnutrition. The main idea of this project is to increase the amount of β-carotene accumulated in the cassava root. This is accomplished by using the knowledge of the cassava genome and the carotenoid pathway, in order to block specific enzymes through genome editing techniques . The trials will though take many years and this Master Thesis will cover only a fragment of the entire project. Cassava needs to grow in the field for at least nine months, which will create a long time frame to consider. After creating genetic constructs and transforming the cassava plants, the carotenoid and starch content will be analysed. Methods for analysing starch and carotenoids for cassava were developed during this Master Thesis by literature research and laboratory trials. At the Swedish University of Agricultural Sciences, SLU, in Alnarp, Erik Alexan- dersson is leading a project that focuses on biofortification of cassava. Cassava is a staple crop grown in tropical regions and serves as the third most important source of calorie intake in these regions (FAO, 2008). Cassava is a root tolerant to drought and can be harvested when needed, which makes it a favorable crop for impover- ished families. Cassava can be cooked in several different ways, but one in particular popular method is to dry it and mill to a flour that can be stored and later used for porridge, known as garri. One major issue with cassava, however, is that it produces little β-carotene naturally. β-carotene is active as provitamin A, which is essential in our diets. If the main calorie intake consists of cassava, the lack of β-carotene in the root can cause vitamin A deficiency, leading to blindness and death. In this project, the β-carotene and starch content in cassava was evaluated in or- der to understand the genes controlling the biosynthesis. The overall project goal is to enhance the β-carotene content with retained starch levels in cassava (Alexander- sson, 2017). CRISPR/Cas9 is a powerful tool to edit plant genomes which can create new valu- able crops. The gene editing is stable and heritable. The method is also user-friendly and not hard-line considered as GMO, which would ease public acceptance. For a growing population and a harsher environment, the method holds promise to be revolutionary (Khatodia et al., 2016). In this project, CRISPR/Cas9 was used to deac- tivate enzymes in the carotenoid pathway hopefully leading to β-carotene accumu- lation in the mature root. The carotenoid content varies in plants due to for example species, genotype, ripen- ing stage and environmental conditions. Previously genetic and metabolic engineer- ing has been successful to enhance the carotenoid levels in different plants, for ex- ample in the famous so called Golden rice. The carotenoid content can be analysed using high performance liquid chromatography, HPLC, in biological samples. The long conjugated double-bonds will absorb light in at a specific wavelength and the content of specific carotenoids like β-carotene is possible to measure (Saini et al., 2015). The starch content can be analysed by using enzymatic methods that will hy- drolyse the starch to glucose, which further can be measured by using spectropho- tometry. In this thesis, the β-carotene and starch content was measured for 13 wild cassava genotypes in order to present a recommendation on which of these genotypes that produced the most favorable levels. These recommended genotypes could further be used as targets for the genetic modifications, creating a more revolutionary cas- sava variety than ever before. Biofortification GMO CRISPR/Cas9 Vitamin A Cassava CRISPR Gene editing Beta carotene Genetic engineering Applied biochemistry Agriculture and Food Sciences eng Lunds universitet/Tillämpad biokemi Lunds universitet/Beräkningskemi 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8950760 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Critical factors for shelf life prediction of commercial fruit product https://lup.lub.lu.se/student-papers/record/8950760 ISBN: 978-91-7753-757-1 Zhang, Siqi Song, Jue The study was carried out to identify critical factors for processed fruit shelf life in Tetra Recart packages. To investigate the importance of package volume and headspace volume, vitamin C was chosen to be the indicator. Oxygen in headspace, headspace volume, dissolved oxygen in product, oxygen transmission rate (OTR) and the concentration of vitamin C along storage time were measured to understand the mechanism. The results showed that the degradation of vitamin C is faster and more anaerobic degradation happened in large packages. All three sources of oxygen; dissolved oxygen, oxygen in headspace, oxygen permeated through package, which are decided by headspace volume and package volume, have significant influence on the degradation. Vitamin C was also investigated to see if there was any correlation between the degradation of vitamin C and browning of fruit. Storage tests under different temperatures with different package sizes and initial vitamin C concentrations were conducted to identify the best predictor variable for browning reaction. The a value turned out to be a good indicator and the a value -3 might be the threshold of slight browning. The concentration of vitamin C might also be related to the level of browning. The data extraction and analysis by stepwise regression and ordinal logistic regression were implemented to identify variables that may have the main influence on shelf life. The results accentuate that higher vitamin C concentration, lower heat treatment temperature, longer heat treatment time and lower blanching temperature can contribute to longer shelf life. In a complex product system, a structured method is needed to predict the shelf life, taking all parameters during processing and storage into consideration. The influence of headspace volume, package volume and vitamin C concentration were investigated. browning vitamin C headspace shelf life fruit Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8951981 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Biochar: a win-win-win solution for sustainable small-scale farming in Sweden? https://lup.lub.lu.se/student-papers/record/8951981 Stensson, Malin Biochar is a recalcitrant carbon rich solid product widely praised for the ability to improve soil fertility and sequester carbon, thereby improving crop yields and mitigating climate change. In addition to this, gaseous by products from production can be combusted for energy. Despite the recent global peaks in biochar research, studies focused on temperate regions are relatively scarce and few European farmers are familiar with the concept. At Håkan Rasmusson Golf och Lantbruk (HRGL), a 40-ha farm in southern Sweden, the potential for biochar production using cheap and simple production technology (a double barrel charcoal kiln) is being investigated. This report aims to theoretically study whether biochar production will benefit the farm in terms of increased crop yields, climate change mitigation and energy production, using a literature review and an enthalpy-based energy model. The results show that it is possible to fulfil the annual heat requirement of 30 000 kWh using a double barrel kiln. This could also result in a net offset of approximately 1.96 tons CO2e per year. Increased crop yields are unlikely, though biochar might positively affect other soil parameters, for example water holding capacity, in a way that could protect the soil from future resource limitations. However, there is a contradiction between production optimised for soil improvement and production optimised for climate regulation and energy production. In conclusion, biochar production is likely to be overall beneficial to HRGL. This report highlights the many factors to consider for a successful biochar production system but contains many assumptions and potential sources of error. It is strongly suggested that practical implementation is combined with monitoring to confirm the results of this study. Hur ser framtidens jordbruk ut? Hur ska utmaningar som klimatförändringar och försämrade jordbruksmarker kunna hanteras samtidigt som tillräckliga mängder mat produceras för att föda den ständigt växande mänskliga befolkningen? Genom pyrolys, det vill säga upphettning av biomassa utan tillgång till syre, skapas biokol, ett stabilt material med hög porositet och mycket hög kolhalt. Biokol kan plöjas ner i jordbruksmark och för att bilda en kolsänka, samtidigt som det förbättrar markkvaliteten och därmed leder till ökade skördar. Kan biokol vara ett sätt att höja kolhalten i jordbruksmarken och därmed både säkra framtidens matproduktion och motverka klimatförändringar? På grund av hög kolhalt och porositet, stor ytarea och hög motståndskraft mot nedbrytning har biokol prisats för sin förmåga att öka jordens bördighet och lagra kol, och därmed öka skördar och motverka klimatförändringar. Utöver detta kan biprodukterna från pyrolys, gengas och bio-olja, förbrännas för energi. Majoriteten av forskningen kring biokol har utförts i tropikerna, ofta medökade skördar som resultat. Dock finns stora skillnader i både klimat och jord mellan tropiska områden och norra Europa och det är därför svårt att säga om resultatet blir detsamma i exempelvis Sverige. Håkan Rasmusson Golf och Lantbruk, en gård på 40 ha i Skåne, undersöker potentialen för gårdsbaserad biokolsproduktion. Denna rapport undersöks huruvida enkel och billig biokolsproduktion kan gynna gården genom ökade skördar, energiproduktion och klimatnytta. Resultatet visar att det är fullt möjligt att tillgodose det årliga värmebehovet av 30 000 kWh med hjälp av att förbränna pyrolysgaser i den valda produktionstekniken. Nettoinlagringen av kol skulle kunna bli nära 2 ton koldioxid per år. Tyvärr motverkas en stor del av den potentiella klimatnyttan av de höga utsläppen från den mycket enkla framställningstekniken. På grund av den ursprungligen goda markkvaliteten är en skördeökning inte troligt. Däremot kan biokol möjligtvis påverka andra markparametrar till det bättre, exempelvis närings- och vattenhållande förmåga. Kanske kan biokol fungera som en försäkring av skånska jordar inför framtidens utmaningar, som klimatförändringar och fosforbrist? Denna rapport lyfter och diskuterar möjligheter och problematik med biokol och understryker de många aspekter som måste tas hänsyn till vid utvecklingen av gårdsbaserad biokolsproduktion, men innehåller flera antaganden och felkällor. Därför borde praktisk implementering av denna teoretiska studie kombineras med övervakning av produktion och applicering. Genom att fokusera forskning på utveckling av billig och lätthantering framställningsteknik, kan biokolsproduktion bli mer tillgängligt för småskaliga lantbrukare och kanske bli ett värdefullt verktyg i utformandet av framtidens hållbara jordbruk. Biochar carbon climate change agriculture resilience yield energy production sustainable farming sustainable agriculture pyrolysis syngas bio-oil Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2018 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8917601 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil leaves https://lup.lub.lu.se/student-papers/record/8917601 Telfser, Anna In this work the impact of different drying techniques and the stomata aperture induced by pulsed electric field (PEF) prior drying on quality of the dried products was assessed. The conditions of the electroporation treatment were chosen to induce an irreversible opening of the stomata of the basil leaves. The drying times of the different drying techniques used (air-, vacuum- and freeze drying) were adjusted to obtained products with a moisture content of about 7.5 % and a water activity between of about 0.3-0.5. Dried samples were compared according to sensorial quality, the degree in cell collapse, the degree in color changes and the rehydration capacity. The results showed that the quality properties of dried basil were influenced by both, drying technique and the irreversible stomata aperture induced by pulsed electric field treatment. The different drying techniques and the PEF treatment showed an influence on drying time, where the PEF treatment reduced the drying time needed to reach the same amount of moisture content. The degree of cell collapse was assessed with scanning electron microscopy. It was shown that the choice of drying technique influences the degree of cell collapse, with freeze dried samples showing the best-preserved cell structure. The PEF treatment influenced the degree of cell collapse with an exception in freeze dried samples, which were not different from each other. In contrast the rehydration capacity assessment did not show differences depending on the drying technique or PEF treatment between the samples. The preservation of the aromatic oil cavities, containing the aroma compound were assessed with SEM and showed that there was no influence of aroma regarding different drying techniques observed. PEF treatment significantly enhanced the aroma compound retention, with an exception of the freeze dried samples. When assessing the aroma compounds through the sensory evaluation, there was an influence on aroma compound retention between different techniques and PEF pre-treatments. The PEF treated basil were the samples with more preserved aroma compounds. An influence of the drying technique used according to aroma compound retention was perceived, where for a dried basil and pesto the vacuum dried samples were shown to retained most aroma compounds, as assessed by sensory evaluation. An influence of the different drying techniques on the color change after drying was observed. Air dried samples resulted in a yellower green product when compared the fresh sample and the vacuum and freeze dried samples changed towards a darker green. The PEF treatment showed a slight influence in the color change, but to a much lesser extent than the drying techniques. The sensory panel detected clear color differences of the air dried samples compared to the samples dried with the other techniques and a rather clear difference between the untreated and PEF treated air dried sample. However, differences between untreated and PEF treated sample of the other two techniques were difficult to detect. The industrial implementation of PEF treatment prior to drying was suggested for air- and vacuum drying and was found to be inadvisable to freeze drying. Applying electrical pulses to basil leaves before drying with different methods results in products with better quality properties. Nowadays the production of high quality dried herbs is gaining more importance, as the competition on the market is large and the demand is increasing, because people are used to cook with herbs throughout the whole year even if out of season. It seems to be rather hard to produce a dried basil leaves which are close in color, smell, taste and texture to the fresh leaves, as during heat treatment structural changes happen within the leaves. Kwao et al. (2016) showed that a reduction in drying time and an increase in quality of dried basil was obtained when treating the basil leaves with short electric pulses before air drying. This pulsed electric field (PEF) treatment causes structural changes in the basil cells, that small openings, the so-called stomata, through which the water evaporation in leaves takes place stay open. There were a few research questions which came up after digging more into prior researches made. Will the PEF treatment reduce drying times as well with other drying methods (vacuum drying and freeze drying)? Will structural changes vary with PEF induced stomata opening in combination with different drying techniques? Which drying technique is the best amongst the studied methods? From these questions the aim was set to study the impact of the PEF-induced stomata opening in combination with different drying methods on the perception of aroma, the structure, color changes and the rehydration capacity of dried basil. It was clearly seen that the PEF treatment reduced the drying time for all drying methods tested, where it was the most for air drying and the least for freeze drying. Scanning electron microscope pictures explained this by showing that only the stomata from the PEF treated samples stayed open throughout the drying process. When looking at the freeze dried basil leaves, also the untreated sample showed open stomata, where it is assumed that ice crystals which are formed during freezing change the cell structure, keeping them open. When looking at the quality properties of the dried basil leaves and pesto made with dried leaves, it was seen that vacuum dried basil leaves were closest to the fresh leaves. The color changed for air dried basil leaves towards a darker, but yellower color as the heat during the drying process damaged the color pigments, whereas for vacuum-and freeze drying it changed to a darker and greener color. The rehydration capacity, which is the amount of water that can be up taken by the dried leaves after drying, was for all the products more or less the same. But the speed of rehydration capacity varied, with the PEF treated freeze dried sample being the fastest and the untreated air dried sample being the slowest. The structural changes were observed under the scanning electron microscope and showed almost no collapse of the cells for freeze dried samples, but for air-and vacuum dried basil leaves a clear cell collapse was observed. For the air dried sample the PEF treated one preserved the cell structure better resulting in less cell collapse, which is due to a reduction in drying time, so due to less heat damage. Whereas during vacuum drying the PEF treated sample was more collapsed, which was an unexpected finding, that was not very well understood and should be further investigated. The work for this thesis is as well interesting for the industry. According to the results of this study, it was suggested that PEF treatment prior to drying should be implemented for air- and vacuum drying, as the drying times get clearly reduced. This is positive for the environment as less energy will be needed and it will save production costs for the industry. Not only the industry will profit, but it was also shown that the final products will have a better preservation of the essential oil glands, which keep the aroma compounds of the leaves. In contrast to freeze drying, where the prior PEF treatment was not advised, as the reduction in drying time was only small and there was no difference in the quality of the product. Basil pulsed electric field drying air drying vacuum drying freeze drying Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8917681 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Hur påverkas rapsmassa av fermentering med mjölksyrabakterier? https://lup.lub.lu.se/student-papers/record/8917681 Pegert, Mats Åxman, Kornelius Nielsen, Jim Vid kallpressning av oljerika rapsfrön för att utvinna rapsolja blir det en pressrest kallad rapsfrökaka. Denna rapskaka har en hög proteinhalt och en aminosyrasammansättning bättre än flertalet andra vegetabilier. Förhoppningen är att detta kan utnyttjas i framtida livsmedelstillverkning. Raps innehåller en hög halt antinutrienter i form av glukosinolater, fenolföreningar och fytinsyra som efter pressning ansamlas i rapskakan. Flertalet av dessa ämnen bidrar till en bitter smak, mörk färg och ger massan dess antinutritionella egenskaper. Från rapsfrökakan produceras en rapsmassa tänkt att bli ett skyrliknande livsmedel. Rapsmassan värmebehandlades i syfte att avdöda eventuella patogener. För att eliminera bitter smak och få produkten mer nutritionell så fermenteras rapsmassan med mjölksyrabakterier med hög enzymaktivitet. Tre olika stammar av Lactobacillus plantarum användes i kombination med standard yoghurtkultur. Resultatet av fermenteringen blev lyckad vid rätt värmebehandling. Under arbetets gång analyserades pH, proteinhalt, vattenhalt, viskositet, mikrobiologisk aktivitet samt smak vid sensoriska analyser. When coldpressing rapeseeds in extraction of rapeseed oil, there becomes a pomace called rapeseed press rest. This rapeseed press rest has high protein content and an amino acid composition better than most other vegetables. Hopefully, rapeseed press rest can be used in future food production. Rapeseed contains a high level of antinutrients in the form of glucosinolates, phenolic compounds and phytic accumulate in the rapeseed after pressing. Several of these substances contribute to a bitter taste, dark color and give the rapeseed press rest its antinutritional properties. From the rapeseed press rest, a rapeseed mass alike “Skyr”(a thick Icelandic yogurt) is produced. The rapeseed mass was heat treated for the purpose of killing pathogens. To eliminate bitter taste and make the product more nutritional, the rapeseed mass was fermented with lactic acid bacteria with a high enzyme activity. Three different strains of Lactobacillus plantarum were used in combination with standard yogurt culture. The result of fermentation was successful with the correct heat treatment. Analysis made during the course were pH, protein content, water content, viscosity, microbiological activity and taste in sensory analysis. värmebehandling Raps fermentering mjölksyrabakterier livsmedelsteknik Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 M1 application/pdf

oai:lup-student-papers.lub.lu.se:8919714 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Folding carton and internal printing: a technical approach to consumer differentiation and food safety https://lup.lub.lu.se/student-papers/record/8919714 ISBN: 978-91-7753-359-7 Garcia Castillo, Wally Ernesto Packaging can be used to offer to consumers a complete brand experience. The emotional level enhanced during opening moment make consumers engage with the product and therefore, with the brand. Brands can firstly use printing to stand out at the point of sale and can use internal printing to enhance consumer experience at home. Internal printing needs to be analyzed through the lenses of three pillars for a right execution: technical feasibility, consumer perception and safety. This thesis evaluates the necessary work to achieve internal printing, asks what do consumer think about internal printing and evaluates how to do it in a safe way. Provide recommendations of technical and legal relevant approaches to achieve an attractive Packaging System with internal printing considering different product and primary pack combinations. Internal printing exists in the food industry, it follows a determinate packaging system structure of consumer unit containing multiple individually packed units, different artwork design can be found and direct contact between food product and substrate does not exist. Internal printing is technically feasible, this does not allow the conclusion to state that internal Printing is achievable for all applications and hence every internal printing scenario needs to go through a similar evaluation one case at a time. It is highly recommended to run an overall migration test once a final artwork(s) is developed. Internal Printing food packaging printing ink printing Technologies consumer safety technical feasibility consumer perception wrapper board survey Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8921222 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Den hållbara organisationens ohållbarhet https://lup.lub.lu.se/student-papers/record/8921222 Ljungblom, Johanna Elmström, Fredrik Ansvarsfullt företagande har idag fått en allt större roll i hur företag bedriver sin dagliga verksamhet. Idag är det viktigt att ha i åtanke vilken typ av bild företaget utstrålar och hur det uppfattas av dess intressenter. Hållbarhet och begrepp som Corporate Social Responsibility har kommit att bli nästintill en självklarhet för att överleva den hårda konkurrensen i branschen. I denna uppsats är syftet att skapa en förståelse för problematiken som uppstår då företags vinstmaximering försöker förenas med ett hållbarhetsarbete. Den empiriska utgångspunkt som legat i fokus för denna uppsats är kvalitativa intervjuer med ICA- handlare, detta för att kunna få en djupare uppfattning om livsmedelsbranschens problematik sett utifrån ett företagsperspektiv. Teorier som Carrolls The pyramid of Corporate Social Responsibility och Schwartz & Carrolls The three domain model of CSR har applicerats för att förklara empirin. Teorierna bryts ner i sina beståndsdelar, vilka är; ekonomiska, legala, etiska och filantropiska aspekter. Genom att göra detta kan vi jämföra vilka kriterier som väger tyngst vid företagande och vari problematiken ligger. Resultatet av studien har resulterat i att ekonomiska aspekter oftast väger tyngst vid alla olika typer av beslut gällande hållbarhet. Varför detta faktum uppstår är då livsmedelskedjor är vinstmaximerande, och val som görs i butik baserat oftast på ett vinstmotiv. Frågor som uppstått är om det då är nödvändigt att allt hållbarhetsarbete som bedrivs är genuint och har en etisk- och filantropisk utgångspunkt. Agriculture and Food Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2017 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8921774 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

PRODUCTCARE PROJECT https://lup.lub.lu.se/student-papers/record/8921774 Kang, Moses project is about trying to create a concepts which represents responsible consumption and responsible production. Since my title of thesis is named “ Product Care Project” I have tried to think how products designed with care would look like. PROBLEM Through this project I am responding to intentionally produced goods for shorter life cycle and a strict control to prevent users to repair or maintain their belongings. This achieved by producing products repair unfriendly and also by controlling whole product development infrastructure to make an access of maintenance complicated for users. A user has no choice, but to buy a new product instead even trying to fix it. This manner of production should be a breach of consumer rights, but since buy, use shortly and discard culture is so embodied in our daily lives that majority of people do not care or does not dare to change it because of the pressure from the society. As a result, now we face an environmental and moral catastrophe which has to be changed. TRY TO GET A HOLISTIC VIEW OF PRODUCT DEVELOPMENT AND TRY TO ESTABLISH A ROLE AS A DESIGNER. Why and how we ended up that we to have change objects more and more often? Do people realized that they victims of industries planned obsolescence? Is that the only way of mass producing products to profit? Can repair friendly products exist in the market? In this project I have gained a holistic view of a product development. I have tried to get in touch with current system and try to imagine possible changes towards more responsible production and consumption. RESULTS As a result I have realized that repair friendly products can exist not only for DIY, Makers subculture society, but also for modern day businesses. The only step industry has to establish is to provide an equal connection between the user, the creator, and the product. Users also have to take actions by having a mind set not to overconsume and demand for better products. To express my thoughts I have designed headphones. HEADPHONES DESIGNED WITH CARE Headphones are modular. Modular means that it is also customizable based on customers needs. Modular means that product can last longer since parts are replaceable. The benefits of a modular product is that every part is valuable. Even a product stops functioning parts are reusable. Taking care of your object is also fun. I want to express that a moderate time investment in to an object can make it more valuable. So instead of offering an object with a very obvious solution to build or repair in few minutes, I would like to give a moderate amount of challenge as in principles of puzzle toys. Notes : A project is independent entirely carried out at Lund University School of Industrial Design LTH, Lund Sweden 2012. A project is graded at 30 credits ( ECTS), equivalent to 20 weeks of study. A degree after completing thesis project is Masters of Industrial Design from Lund University School of Industrial Design. Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Industridesign 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8921851 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Influences of Key Components and Surface Modifications on Beer Lacing https://lup.lub.lu.se/student-papers/record/8921851 Wang, Junjing Beer is one of the most favorable alcoholic beverages and has a large consumption in the world. However, there are fewer beer consumers who perceive the lacing character after drinking. Four different concentrations (25 mg/L, 50 mg/L, 75 mg/L and 100 mg/L) of iso-α-acid and two levels (0.3% and 0.15%, w/w) of protein content were investigated towards lacing property on modified hydrophilic and hydrophobic glassware. Lacing area, lacing index and connectivity of laced foam were measured and two-way ANOVA was conducted to each result. There was no linear correlations found in each factor for every indication, but the statistical analysis showed that there was significant difference (p<0.05) among iso-α-acid concentrations on hydrophilic surface in terms of lacing area, and it is also the same case on both glass surface properties as for lacing index, in addition protein content influenced the value of lacing index on hydrophobic surface as well. Perimeter Maybe perimeter of lacing fragments was calculated to analyze lacing connectivity. It also showed the significant difference (p<0.05) over iso-α-acid concentrations. The interaction effect of protein and iso-α-acid also affect the results significantly. However, the specific interaction between these two factors needs more investigations. Independence of lacing pattern on hydrophilic and hydrophobic glass surface was demonstrated from student t-test according to perimeters. Moreover, the contact angle of each sample on hydrophilic and hydrophobic glass slides was discussed in detail. This thesis provides some new viewpoints for the evaluation of beer from beer lacing property and interesting results obtained in this work are important for comprehensive understanding the nature of foam and lacing connecting to the composition of beer and the glassware surface property. Beer is the best seller among alcoholic beverages in the world. Now summer is coming and who doesn’t love beer?! Statistics showed the amount of beer consumed in 2015 was four times more than other drinks such as spirits, wine and premix. As we know that we can evaluate wine with its lacing on glass. However, there are fewer consumers who know how to evaluate beer by its appearance. A beautiful layer of foam is sitting on top when we pour beer, and the remaining foam sticking or adhering on glass is called “lacing” or “cling” after we drink it to the bottom. People perceive lacing differently. On the one hand, some people possibly think it is an unpleasant visual experience which might the result of dirty glass. On the other hand, some people prefer to have a favorable amount of lacing, especially some professional beer evaluators. it is the foam and/or lacing, which is relative to the quality of beer, some beer consumers appreciate to have a favorable amount of lacing from beer and a professional beer evaluator will evaluate beer taking lacing performance into a count. Thus, the factors affecting lacing formation are important and need to be investigated, which is the beer composition, ambient temperature, pouring height and angle. And the composition of beer is the key factor among them. Herein, the amount of protein and iso-α-acid contained in the beer together with the surface property of glass were studied over the effect on lacing. Proteins in barley are able to foam. Iso-α-acid is a substance derived from hop flower which adds the typical bitter taste to beer, which helps to promote the stability of foam due to its chemical structure and the interaction with proteins. Glass containers were modified to have water-like and water-hate properties, which will influence the beer foam spreading and thus affect the lacing properties. Spendrups premium lager (2.8% alcohol by volume) manufactured by Spendrups Bryggeri AB from Sweden was selected and used as protein sources. Iso-α-acid was extracted from hop at lab. A kitchen appliance, cream whipper, was utilized as foam generator which makes homogeneous foam and output volume is controllable. In order to get full glass surface of lacing, once the foam was input into glass container, liquid was drained out by a tube from bottom of container. Three parameters of lacing area, lacing index and connectivity of lacing were examined and used to describe the lacing property, e.g. lacing amount and pattern. Some interesting results were obtained as follows. (1) Lacing area (%) was analyzed based on pictures of laced foam. Lacing on water-like glass was more sensitive to the concentration of iso-α-acid while they are not proportionally correlated. On water-hate glass, lacing area kept a constant value with less fluctuation, which cannot be distinguished among each composition. (2) Lacing indices were calculated according to the absorbance of remaining laced foam. Both protein and iso-α-acid concentrations significantly (p<0.05) influenced the value of lacing index on water-hate glass. Interaction effect of protein and iso-α-acid also cannot be negligible. (3) Perimeter of laced foam was calculated as for connectivity of lacing. Perimeter is the outline of one independent fragment. Therefore the bigger perimeter shows the more independent laced foam other than a big area of connected lacing. It demonstrated the perimeter on water-hate glass was greater than that on the water-like glass. In this way, lacing on water-hate glass was more fractured and independent. While lacing on water-like glass was more intact and continued. It is persuasive to prove the difference in characteristic between lacing generated on water-hate and water-like container. To conclude, even though these parameters didn’t show a linear correlation with the increasing amount of iso-α-acid, but their effect on lacing is no doubt. Higher protein and iso-α-acid content in beer tend to have more laced foams but the interaction effect between two compounds affect the lacing negatively in most of the cases with highest concentration (100 mg/L) of iso-α-acid. On water-hate glass, lacing pattern is highly dispersed with small fractions, while it is relatively continued and intact on the water-like glass. There are several important parameters regarding to the lacing, herein they need to be further investigated in detail. From the consumer perspective, it is the time starts to talk about your favorite beer with its characteristic lacing! image analysis protein iso-α-acid Beer lacing hydrophilic and hydrophobic food technology livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8923567 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Medicine SocialBehaviourLaw

'A Food Culture in Transition'. Perceptions of Healthy Eating and Reasoning in Food Choices - A Grounded Theory Study of Young Mothers in South Tarawa, Kiribati https://lup.lub.lu.se/student-papers/record/8923567 Fallgren, Anna The recent shift towards energy-dense and nutrient-poor diets has led to an increase of diseases such as obesity, diabetes and cardio-vascular disease. Due to poverty, geographical remoteness and lack of cultivable land, Kiribati experiences a double burden of malnutrition with high levels of NCDs among adults, and undernourishment among children. Since mothers are generally responsible for choosing food, it is of public health relevance to carry out research on their perceptions of healthy eating and food choices. The study at hand explores these issues in urban Tarawa. The aim was to explore perceptions and attitudes towards healthy eating and food choices among young mothers in South Tarawa, Kiribati. Using a Glaserian approach to Grounded Theory, the study used focus group discussions and in-depth interviews as the main source of data. The data was coded in three stages; open coding, focused coding and theoretical coding. This led to the construction of a conceptual model. ‘A food culture in transition’ was chosen as the core category based on the findings. The mothers felt they were dependent on imports and had trouble accessing food because of the increasing lack of cultivable land. They were used to eating without variety, but dreamed of trying new interesting food. While balancing old knowledge from family and peer-influence with new requirements from nutrition interventions, the mothers had various understandings of healthy eating. They also faced expectations of being a good mother, while wanting to do activities for themselves. Engaging in activities often meant mitigating healthy eating and peaceful relationships. The findings indicate that sustainable change will not be achieved if variety of food is not provided. Mothers need to be empowered with nutritional literacy and supported in their food choices so that they can take ownership of changing their health behaviour. Interventions need to have coherent follow-up systems of activities and involve mothers in the planning and implementation. The world has recently gone through a shift towards unhealthy diets consisting of high levels of sugar, fat and salt. This has led to high rates of diabetes, overweight and high blood pressure. In Kiribati, one of poorest country in the Pacific and geographically remotely located with little cultivation opportunities, few people eat enough healthy food. As a result, children become undernourished and underweight, whereas adults develop the already mentioned diseases. Interestingly enough, plenty of interventions have tried to improve the situation but the problems with food-related diseases remain. This might be because hardly any research has been made on what people actually think about food, and what they find important when choosing food. This study suggests that it is necessary to listen to their views in order to know how to make successful interventions. Since mothers usually are responsible for making food for their families, this study looks at their views of healthy eating and food choices in South Tarawa, the capital of Kiribati. Using group discussions and interviews to learn about mothers’ views, this study shows that mothers experience a shift in a food culture that influences their food choices. The lack of money and space, combined with sometimes being unsure of what they should eat to be healthy, put pressure from one side. On the other side, the mothers feel influenced by what their own relatives think about food, and pressure of being good mothers. In the same time, they like to try new exciting food. It therefore seems that mothers feel they are stuck in a food culture in transition. The results add on to existing theories and thoughts about food choices from the academia, but find that claims about that mothers actually have a food choice in fact could, and should, be questioned. Public health Food choices Healthy eating Kiribati Pacific Qualitative study Mothers Non-communicable diseases Poverty Climate change Nutrition Culture Food policy Non-governmental organisations Participation Social Sciences Medicine and Health Sciences Agriculture and Food Sciences eng Lunds universitet/Socialmedicin och global hälsa 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8925225 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The effect of barley on glucose regulation, appetite and colonic fermentation in middle aged subjects https://lup.lub.lu.se/student-papers/record/8925225 Muralidharan, Jananee Use of wholegrain foods has shown importance in terms of prevention of obesity and related comorbidities. Positive metabolic effects of wholegrain barley have been investigated with this regard. In the same line of research, this study aims to investigate the effects of barley kernel bread on glucose regulation, appetite and colonic fermentation in middle aged subjects. A randomized control trial with 41 healthy subjects was performed, whereof, 29 are included in this thesis. Each participant consumed two different test products: white wheat bread (WWB) and barley kernel bread (BKB) for 3 days in random order with a washout period of 3 weeks in-between. The last test product portion in each intervention period was consumed in the evening prior to the experimental day. On the experimental day, after 11 hours of fasting overnight, plasma and serum samples, blood glucose, breath hydrogen excretion and subjective appetite were measured at fasting and at several time points up to 180 minutes after the standardized breakfast. There was significant difference in glucose iAUC (0-120 min, p< 0.001), mean breath hydrogen excretion (0-180 min, p<0.01) and fasting values for satiety and desire to eat (p<0.05) depending on intervention products. The results show that barley kernel bread has positive effects on blood glucose regulation and appetite sensations. A possible mechanism for these results probably emanate from colonic fermentation of the dietary fiber in barley, indicated by increased breath hydrogen concentration after intake of BKB compared with after the WWB. The word “Barley” may instantly remind us of beer. But barley in history and recent times has had more importance than just in beer making. Ancient romans called gladiators as “Hordearii” meaning barley men! They believed barley gave them greater stamina and strength. Barley is one of wholegrains that contains high amount of fiber and is also rich in essential amino acids, vitamins, minerals and antioxidants. Research interests on barley have focused on health benefits from dietary fibers (DF). DF is portion of food that is not digested in the stomach. As they pass through the digestive system, they are consumed by bacteria in our gut which is regarded as gut fermentation. Health benefits of DF are such as aiding in reduction of blood cholesterol, blood glucose levels and for regulation of appetite. These factors have shown to have an influence of diabetes and cardiovascular diseases. At Food for health center, Lund University, the effects of barley as a healthy food for prevention against metabolic disorders is keenly studied. This thesis work focuses on understanding the effects of consumption of barley based meals for 3 days in healthy middle aged people (50-70 years) and comparison with consumption of white wheat bread for 3 days with same amount of carbohydrates. The study included 41 participants who ate barley meals and white bread at a random order with a gap of 3 weeks. Detailed instructions were provided on when to consume test products, foods to be avoided, maintaining a food intake diary was given. The bread products were prepared at the Kemicentrum, Lund University and were given to the participants. We requested participants to fast overnight (11 hours) before coming to the experimental day. Fasting samples of blood (for measuring glucose, insulin and other different biomarkers), breath hydrogen was collected and a standardized breakfast was provided to the participants. Blood samples, appetite (feeling of hunger, fullness, desire to eat) measurements, breath hydrogen measurements were also collected at different intervals for 3 hours. Food diary, body weight and stool samples were collected on the experimental days. Results showed that barley meals had a higher dietary fiber content compared to the wheat bread (20.8 % in barley bread and 7.9% in wheat bread). By consuming barley based meals, participants showed a comparatively lower blood glucose rise and better appetite factors. It was seen that the feeling of fullness (satiety) was increased and feeling of desire to eat was decreased by consuming barley kernel based meal. Better blood glucose response has also been observed in previous studies with barley and attributes this to availability of DF for fermentation in our gut. Fermentation of DF by microbes in the gut releases some favorable signals that could aid in glucose regulation and appetite regulation. Also some interesting studies have shown that obese and lean subjects could have different set of gut microbes that could influence obesity or weight loss. Hence we could speculate from this study that barley has an interesting potential to help in regulation of blood glucose and make us feel fuller for a longer time! More research in this regard could help us use barley in prevention of obesity and related diseases. Tasty, healthy barley products in the future could make us all feel strong like Gladiators! Food science barley gut microbiota nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2017 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9106692 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Suspensions of Calcium Phosphate : Interactions of milk proteins to hydroxyapatite https://lup.lub.lu.se/student-papers/record/9106692 Chen, Ying Capolac is a product containing hydroxyapatite (HA) from Arla Food Ingredients, to be used for calcium fortification. The adsorption of casein and whey proteins onto the Capolac was investigated, aiming to solve the sedimentation problem of this insoluble calcium phosphate. The adsorption of casein from sodium caseinate (SC) and whey protein from whey protein isolate (WPI) was first analyzed with pure HA particles. Different particle size of HA was explored. Zeta-potential measurements and the suspension behavior observations showed that both casein and whey protein adsorbed onto HA particles. The smaller the particle size, the better the suspension stability. Then the adsorption of SC and WPI onto Capolac was explored. Results of zeta-potential measurements, SDS-PAGE, surface protein coverage calculation and turbidity measurements suggested both SC and WPI bound to Capolac and improved the suspension stability. Data analysis was performed to compare the protein adsorption to HA and Capolac, results showed that there was no significant difference between the two particles, means the casein and whey protein adsorb onto both HA and Capolac particles. The higher absolute value of zeta-potential for pure Capolac than pure HA, and the turbidity measurement of pure Capolac indicate a better suspension stability for pure Capolac than pure HA particles. Possible reasons behind this are discussed, in relation to the produce process of Capolac. The adsorption of SC and WPI on to both particles could be fitted in a simple Langmuir model, demonstrating a single layer adsorption of both proteins to the surface of the HA and Capolac particles. Findings from this study proved that both SC and WPI-coated Capolac particles improved the suspension stability. However, the adsorption is a complicated process, the stability and application of the coated particles requires further investigation. Hydroxyapatite (HA), a major component of human bones and teeth, is an insoluble calcium salt. If it is used for calcium fortification in the food industry, will milk proteins interact with this particle and solve the sedimentation problem? Have you ever met the recommended calcium intake in your body? Perhaps you are one of those who consume insufficient calcium, which, may lead to health risks like osteoporosis. Arla Food Ingredients has developed a product Capolac containing hydroxyapatite to be used in calcium-fortified foods. However, this insoluble calcium salt may encounter problems like sedimentation, off-flavors, etc. when applied in calcium-fortified products. With the increasing demand for “clean label” from consumers, traditional methods to solve this problem like adding stabilizers, or chelating agents is off the table. Besides, the added stabilizers could cause problems to the products like poor texture, bitter or chalky mouthfeel, and so on. This master's degree project is aiming to develop an innovative way to improve the suspension stability of this product, Capolac, which contains 70% of this insoluble calcium salt – hydroxyapatite. According to previous research, milk proteins – casein and whey proteins could adsorb onto the pure hydroxyapatite particles. This project first verified whether the two milk proteins adsorbed on the pure HA particles, then the product Capolac was tested and compared the results with pure HA particles. The source of the two proteins is sodium caseinate (SC) and whey protein isolate (WPI). A variety of methods were implemented to verify and examine the protein adsorption from mainly two aspects: how much the protein bound to the particles and how the suspension behavior appears when mixed with the two different proteins SC and WPI with the two particles HA and Capolac, respectively. Data analysis and modeling were also performed to further prove the correlation and the adsorption pattern. The laboratory results demonstrated that both SC and WPI bond to the HA and Capolac, in other words, SC and WPI-coated HA and Capolac enhanced the suspension stability when suspended in water, as expected. Another finding in this project is that pure Capolac has a better suspension ability than pure HA, which may be due to the Capolac being already partly coated with some protein fractions. This is another proof that protein-coated particles could improve suspension stability. It has been a challenge to choose from organic or inorganic calcium salts to be applied in the calcium fortification products. Each category has its advantages and drawbacks. The findings in this study are a very promising beginning to the development of calcium-fortified products with insoluble calcium salts, like Capolac. The sedimentation problem is likely to be solved, also the bioavailability of the inorganic calcium salts would be expected higher, which requires further investigation. Calcium fortification Milk proteins interactions Colloid chemistry Food technology engineering and nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9108647 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

A Comparative Study Between Detection Methods for Spoilage Microorganisms in Fruit Juice https://lup.lub.lu.se/student-papers/record/9108647 Viklund, Hannah Persson, Lovisa The main concerns of food spoilage in fruit juices are the off-flavours and off-odours caused by microorganisms. In order to ensure high quality products, these microorganisms must therefore be eliminated or below a certain limit. Trials using pear concentrate, a ready-to-drink pear drink and a carbonated pear drink, were performed in order to compare two detection methods for three different groups of microorganisms: Total Count, Yeast & Moulds and Alicyclobacillus spp. The two methods compared were the standardised IFU methods for these three groups as well as the currently used In House (IH) method for the Company at whose disposal this study was conducted. The objective of the study was to investigate if a switch from the IH method to the IFU method could be carried out by the Company. In order to do this, the results between the methods need to be comparable and of similar sensitivity. The obtained results showed a tendency for similarity between the IFU and IH method for Total Count as well as Yeasts & Moulds. Regarding Alicyclobacillus spp., it seemed that the sensitivity of the method was higher for IH than IFU. The difference was in part suspected to be due to the pre-incubation step included in IH, not found in IFU. It is recommended that a pre-incubation period is added to the IFU method as allowed by IFU and that more trials are performed. Har du någonsin öppnat en flaska juice på morgonen för att sedan upptäcka att den luktar bacon? I så fall är det möjligt att en typ av bakterie som kallas Alicyclobacillus (förkortad ACB) har börjat växa i juicen. Inom juice-industrin är ACB - tillsammans med jäst, mögel och andra bakterier som kan växa i sura miljöer - en av de främsta bovarna som gör att produkter måste slängas eller återkallas. Det är därför viktigt för företag att ha en bra metod för att hitta dessa typer av mikroorganismer tidigt i produktionen. Detta är relevant både ur ett ekonomiskt och miljömässigt perspektiv för att minska matavfall. Eftersom miljön i juice oftast är väldigt sur så är det inga farliga mikroorganismer som kan leva där, men det finns mikroorganismer anpassade till sura miljöer som kan göra så att juicen smakar eller luktar äckligt. Detta arbete har jämfört två olika metoder för att hitta mikroorganismer i päronjuice för att se om metoderna kan jämföras med varandra. Den ena metoden är utvecklad av Företaget som arbetet utfördes på, medan den andra metoden är en standardiserad metod som används av många andra företag runt om i världen. Fördelen för Företaget att gå över till den standardiserade metoden är att de då lättare skulle kunna jämföra sina resultat med andra företag och producenter av exempelvis deras ingredienser. Resultaten visar att de båda metoderna är jämförbara om det växer jäst och mögel eller bakterier såsom Lactobacillus, vilka tolererar sura miljöer, i juicen. Växer det däremot ACB i juicen så är de lättare att hitta med Företagets egen metod än med den standardiserade. Innan Företaget kan välja att byta metod bör de därför göra fler undersökningar med ACB. Alicyclobacillus ACB pear IFU method applied microbiology Agriculture and Food Sciences eng Lunds universitet/Teknisk mikrobiologi 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9110932 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt https://lup.lub.lu.se/student-papers/record/9110932 Kunfu, Ariam Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. Sweet potato, Ipomoea batatas, is an important security crop in developing countries. The variety Orange fleshed sweet potatoes (OFSP) is gaining attention due to its β-carotene and non-pro-vitamin A carotenoid. The aim of this report is to study the fermentations of four different OFSP, containing 30-, 40-, 50- and 60 % OFSP. Then the consumer liking in Ghana was evaluated by performing a hedonic test. The yogurts, including a control yogurt containing no OFSP, were all analysed for ten days (ph, brix, viscosity and acid number). The pH was the highest for the control yogurt and as for the yogurts containing OFSP the pH got lower with an increase of the OFSP percentage. OFSP has a high concentration of starch, which can be used as a carbon source for the LAB. The Brix and acid number results supported this. The carotenoids caused a red/yellow/orange color for the OFSP yogurts. Lastly, the hedonic test showed that the 40 % OFSP was preferred among the participants from the taste, however several comments of the lack of sweetness were made. The difference in the hedonic test was small enough for a decision to be made based on the economic value of the product, as replacing milk powder with OFSP is much cheaper. Hence, the 60 % OFSP is the best option. It was concluded that the addition of OFSP contributed to the LAB activity. An interview conducted with a market researcher in Ghana showed that the product would mainly be for the population in the middle class, and to those who are health conscious. It would sell best in the bigger cities. The health benefits of this product are important, hence it needs to be accessible for everyone. With plain/sour yogurts becoming bigger in Ghana, so will crop and unsweetened yogurts eventually. The yogurt market in Ghana is so dominated by sugary, fruit yogurts, with familiar flavors such as vanilla and strawberry. But how would a healthy, unsweetened sweet potato yogurt fit in? What would the customer choose: A familiar, sugary fruity yogurt or a new, neutral/almost sour crop yogurt filled with great health benefits? When a new product gets introduced to the market where there is a similar product in the same category, which exists in every corner store and at a cheap price, there can be some challenges. This new product I am talking about is a fermented yogurt with an addition of orange fleshed sweet potatoes, with absolutely no sugar! The importance of consumption for orange fleshed sweet potatoes has had a raised awareness recently, due to their high content of β-carotene which converts to Vitamin A when consumed (one of many great health benefits!). It would be great to consume this as an easy, to-go product! The addition of sweet potato in yogurt resulted in an increase of formed lactic acid. Yogurt is already a product of good health benefits because of its probiotics, which supply our bodies with good bacteria. Interestingly, the high content of starch in sweet potato became a great carbon source for the lactic acid bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. The bacteria got more substrate to convert into lactic acid, which resulted in a lower pH as more sweet potato was added. This work could contribute to a shift in the yogurt market in Ghana, which would reduce the intake of sugar and add sweet potato to the consumers daily or weekly diet. Vitamin A deficiency is common in developing countries. This can lead to a special type of blindness when the deficiency is severe, by adding sweet potato to one's diet it may help prevent the condition. The deficiency is quite common in Ghana, especially amongst children, so it is important to start today! The sensory evaluation performed in this project showed that most Ghanaians wanted sugar added to it, since it was too sour. The product might not have a smooth and fast journey into the Ghanaian market, another reason why we should start today! This is most likely because of the perception that a yogurt is supposed to have a sweet taste. The local farmers would also obtain great benefits from this shift as the farming is highly efficient and profitable, it’s a win-win! Surprisingly, the sensory evaluation showed participants coming from Europe found the sweet potato yogurt good, despite the sourness. This is due to a familiarity from their home countries. Hey! This means the sensory results could be completely different somewhere else.. It would be interesting to see how different nationalities enjoy this product. In this study four different sweet potatoes were produced, 30-, 40-, 50- and 60 % sweet potato in the yogurts, alongside one containing no sweet potato. The best product was determinded to be the most accessible one, which is the cheapest and contains the sweetest potato. Throughout a storage of 10 days in a refrigerator different physical and chemical analyses were performed to see the bacterias activity. Sweet potato fermentation Ghana yogurt L. bulgaricus S. thermophilus food technology and nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9079178 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments https://lup.lub.lu.se/student-papers/record/9079178 Leffler, Sophia A continuous growth of the world population raises the importance of preserving food resources while maintaining their nutrient value. Leafy vegetables such as spinach are a food category which decay quickly, and a large amount ends up as food waste. Therefore, shelf life extension while keeping a good product quality is of great interest in food processing. In this study, the effect of combining vacuum impregnation (VI) and electric pulses on eco-spinach leaves was investigated aiming to prolong their shelf life. Shelf life extension was to be achieved by provoking different metabolic processes and reactions as stress response. Various pulsed electric field (PEF) and moderate electric field (MEF) electroporation parameters were studied as stressors. In the first part of the study, protocols achieving reversible electroporation to ensure cell survival after treatment were identified. Vitamin B1, B3, B5 or B9 was introduced into the plant tissue by VI to analyse their ability to delay leaf senescence. For the shelf life evaluation treated spinach leaves were packed in perforated plastic bags and stored at 5 °C until spoilage. As retail shelf life, a decay of >10% spinach leaves per bag was defined. The atmosphere in the bags was controlled by measuring O2 and CO2 concentrations with a gas analyser, L*, a* and b* values were measured with a spectrophotometer for detection of colour changes and pictures were taken under controlled conditions to record the deterioration process. VI led to a weight gain of 58-65% due to volumetric expansion since air spaces in the spinach tissue were filled up with the VI solution. VI with vitamin B3 showed the longest shelf life among the different vitamins and was used for the combined treatment. Results show that the composition of O2 and CO2 did not significantly change during storage time. PEF and MEF treated samples preserved their colour. VI led to a decrease of L* value and leaves appeared darker. The different treatments resulted in a significant faster deterioration of the leaves probably due to increased metabolic activity. The combined treatment of VI with vitamin B3 and PEF or MEF showed the longest retail shelf life with 12 days. Cells might be protected better through a synergistic effect of different metabolic processes. However, the shelf life was still significant lower compared to untreated leaves with 14 days. spinach pulsed electric field moderate electric field reversible electroporation vacuum impregnation shelf life metabolic activity respiration food engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9084663 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Food Neophobia and its Influence on the Lack of Diversification in Seafood Consumption https://lup.lub.lu.se/student-papers/record/9084663 Longmore, Natalie This master’s thesis is performed in collaboration with the Research Institute of Sweden. The purpose of the study was to investigate food neophobia, or an aversion to trying new foods, in the Swedish population and see if it correlates with the country's low and undiversified seafood consumption. The topic of the study stems not only from consumers consuming less seafood than is recommended, but also from a lack of variety in the seafood consumed. The study was executed by way of an online voluntary survey aiming to measure a subset of the Swedish population’s food neophobia and their perception towards seven different seafoods, salmon, herring, cod, shrimp, mussels, oysters, and seaweed. Participants were asked to fill in an approach and an avoid new foods scale that measured food neophobia, to select conceptualisations they associated with the seafoods presented in the survey, to select situations they deemed appropriate for the seafoods to be consumed in, and lastly to answer how frequently they consumed the seafoods presented in the survey. Due to a lack of food neophobic survey participants, it was not possible to investigate whether food neophobia correlated with a lack of a diverse seafood diet. The study showed that only 2.4% of the survey participants exhibited traits of high food neophobia with average avoid new foods scores ranging from 4-5 out of 5. The overall average approach new foods score was 3.968 out of 5 while the average avoid new foods score was 1.696 out of 5, indicating that participants were motivated to try new foods rather than avoid them and were therefore not food neophobic. The most consumed seafoods reported by the participants consecutively were salmon, shrimp, cod, herring, mussels, seaweed and lastly oysters. The findings revealed that the frequency of consumption of various seafoods was not correlated to the participants' not being food neophobic, but rather to the seafood's negative and positive sensory attributes, whether they are perceived as healthy, whether they are perceived as traditional, and whether they are perceived as simple to prepare. In comparison to the other seafoods, frequently consumed seafoods, salmon, shrimp, and cod, were associated with similar conceptualisations and selected by the participants to be appropriate for consumption in more and similar consumption situations compared to the other seafoods. Does Aversion to Trying New Foods Contribute to a Lack of Diversity in Seafood Consumption? Do you eat a variety of seafood? The Swedish population not only consumes less seafood than the recommended 2-3 times per week, but their seafood consumption patterns are also undiversified. Even though there are over 85 species of seafood available on the Swedish market, consumers prefer to buy a specific variety of seafood more frequently than others. Food neophobia, or aversion to trying new foods, is one factor that may be influencing Sweden's undiversified seafood consumption. With so many different types of seafood available for consumption, people suffering from food neophobia may be hesitant to try new seafoods and instead stick to those they are familiar with. An online survey was distributed across multiple platforms to determine whether food neophobia and a lack of diversity in seafood consumption are correlated. Aside from determining whether survey participants were food neophobic, the survey was structured around seven different seafoods, four of which are the most consumed in Sweden (salmon, herring, cod, and shrimp) and the other three are less frequently consumed (mussels, oysters, and seaweed). To investigate and compare the survey participants’ perception and attitudes towards frequently consumed seafood versus ones not so regularly consumed, survey participants were asked how frequently they consumed each seafood, which consumption situations they believed it was appropriate to consume each seafood, and lastly which words they associated with each seafood. The most consumed seafoods reported by the participants consecutively were salmon, shrimp, cod, herring, mussels, seaweeds and lastly oysters. Only 6 out of the 250 survey participants displayed food neophobic so investigating if food neophobia was correlated to the lack of diversity in seafood consumption could not be conducted. However, the results did show that even though the participants were not food neophobic, they still preferred to consume the seafoods they were more familiar with and perceived as traditional (salmon, cod, herring, and shrimp) compared to seafoods they perceived as unique and that have not regularly been a part of their diets (seaweed, mussels, oysters). Being perceived as healthier, affordable, easier to prepare, made salmon, cod and shrimp the most appropriate seafoods to consume in most of the consumption situations compared to the other seafoods. Seafood consumption Seafood Food neophobia Food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9084971 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths

Kadmiumhalter i svensk tång https://lup.lub.lu.se/student-papers/record/9084971 Laike Ståhle, Jonathan Jonsson, Emil Seaweed along the Swedish coast contains both proteins, fats, vitamins and minerals, and could be part of the food supply of the future. It could also be described as climate smart as seaweed does not need to be watered, fertilized, or take up land for cultivation. One of the problems with the intention of consuming the seaweed is its potentially high content of heavy metals. This work has focused on investigating the levels of the heavy metal cadmium in Swedish seaweed and whether preparation of boiling the seaweed can affect the levels. This was done to assess the suitability of seaweed for human consumption. The species analysed were saw kelp, sugar kelp and grass kelp, all harvested on the west coast of Sweden. In the analyses that were performed with both atomic absorption spectroscopy (AAS) and inductively coupled plasma optical emission spectrometry (ICP-OES), the results showed that the content of cadmium varied between the species and that cooking seaweed by boiling in different variations had no significant effect on the cadmium content. It is concluded that the three species of seaweed analysed have an average cadmium content of 0,4 mg cadmium per kg dry weight. There is also a large difference between the species, with grass kelp showing the lowest content and saw kelp showing the highest. For the two species, sugar kelp and saw kelp, the levels are close or above the only known limit value currently in place in the EU, i.e., in the national legislation of France. Cadmium Sea weed Sacchariana latissima Ulva intestinalis Fusus serratur Boiling AAS ICP-OES Food Technology Agriculture and Food Sciences Chemistry swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9085006 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Fårkött i det offentliga köket https://lup.lub.lu.se/student-papers/record/9085006 Nilsson, Malin Lenander, Joakim Syftet med detta arbete är att se om det är möjligt att servera fårkött i de offentliga köken och vilka vinster det kan ge. Årligen inhandlas livsmedel för cirka 10 miljarder kronor till de offentliga köken. Det ställs höga krav på vilka val som görs vid inköp av livsmedel till de offentliga köken avseende bland annat hållbarhet och produktion. Fårkött är ett livsmedel som inte finns att köpa för offentliga kök. Det kan vara för att det finns en uppfattning om att får smakar kofta och att det därför inte går att servera. Fårköttets smak och arom kan bero på ingående fettsyror, pH-värde och vilken typ av uppfödning fåren har haft. I Sverige slaktas årligen cirka 230 000 får och lamm och av dessa är cirka 30.000 får. Avräkningspriserna fluktuerar över året och är som högst under våren, men fårkött ger producenten en tredjedel av avkastningen gentemot lammkött. Sveriges självförsörjningsgrad på lamm och får är idag cirka 30%. Får och lamm bidrar till den biologiska mångfalden eftersom de är naturbetesdjur och kan med fördel födas upp på utedrift. För att undersöka om det är mögligt att servera fårkött i offentliga kök har litteraturstudier, intervjuer, sensorisk bedömning och enkät gjorts. Eftersom helheten har varit viktig har avgränsningar gjorts på bland annat på storleken på panel vid sensorisk bedömning. I intervju med Scan och KLS Ugglarp framkom det att allt fårkött de sålde var till grossist i helfall och att de inte såg någon möjlighet att sälja fårkött till konsument, bland annat på grund av den ojämna tillgången. Vid sensorisk bedömning testades kött från dorperbaggar från likvärdig uppfödning som var 11 månader, 2 år och 5 år. Tendensen var att äldre fårkött smakade och doftade godare än lamm. Enkätsvaren från de femton offentliga kök som svarade visade på att det finns ett intresse för att köpa fårkött. Slutsatsen är att offentliga kök kan få ett animaliskt protein i fårkött med mervärden som gynnar biologisk mångfald och närproducerat till ett pris som samtidigt skulle öka lönsamheten för producenten. Vilket i sin tur skulle möjliggöra för ökad produktion och självförsörjningsgrad i Sverige. Utökade sensoriska bedömningar skulle behöva göras och gärna i samarbete med livsmedelsindustrin för att få ut fårkött på marknaden och öka acceptansen. Fårkött offentliga kök hållbarhet livsmedelsteknik food technology Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9085049 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Enzymaktivitet i kostkällor och bromelains förmåga att spjälka vassle- och ärtprotein https://lup.lub.lu.se/student-papers/record/9085049 Stenström, Mattias Jacobsen, Marcus Proteiner är kroppens byggstenar och behövs bland annat för att reparera celler, bygga upp vävnader och muskler samt bilda enzymer. Proteinbrist kan leda till försämrad hälsa och därför finns rekommendationer att andelen protein i den dagliga kosten bör utgöra 18 E%. Nedbrytning och upptag av proteiner sker från magsäcken till tunntarmen där bland annat olika enzymer är delaktiga i spjälkningen. Tillskott av matsmältningsenzymer, som till exempel bromelain, kan hjälpa till att spjälka protein. Vassleprotein är ett fullvärdigt protein med bra funktionella egenskaper men det efterfrågas alternativ till animaliska proteiner. Ärtprotein är en alternativ källa som innehåller alla essentiella aminosyror. Det har dock bekräftats att växtproteiner har lägre förmåga att spjälkas och tas upp i kroppen än animaliska proteiner. I första delen av projektet utfördes analyser och utvärderingar av proteasaktiviteten i böngroddar (mungböna), ärtskott, krasse, alfalfa och solrosskott samt i frukterna kiwi och ananas. Resultatet visade att ingen av skotten och groddarna innehöll någon signifikant nivå av enzymaktivitet, dvs över 0,3 U/mL. I den andra delen av projektet analyserades det om skillnad fanns vid spjälkning av vassleprotein och ärtprotein med fruktenzymet bromelain samt om inkubationstid spelade någon roll. Resultatet visade att efter 30 minuters inkubation kunde ingen signifikant skillnad fastställas och likaså mellan 30 minuter och en timme. Resultatet visade att först efter en timmes inkubation kunde de olika proteinlösningarna påvisa signifikanta skillnader i andel spjälkat protein. Bromelain visar liknande resultat i spjälkningsskapacitet av både vassleprotein och ärtprotein, men på grund av skillnader i proteinernas löslighet behövs fler studier för att undersöka de optimala förhållandena för bromelain att spjälka ärtprotein. Proteins are the building blocks of the body and are needed to repair cells, build tissues and muscles and form enzymes. Protein deficiency can lead to deteriorating health and therefore there are recommendations that the proportion of protein in the daily diet should be 18 E%. Digestion and uptake of proteins takes place from the stomach to the small intestine, where various enzymes are involved. Supplements of digestive enzymes, such as bromelain, can help digest protein. Whey protein is a complete protein with good functional properties, but there is a demand for alternatives to animal proteins and pea protein is an alternative source that contains all the essential amino acids. However, it has been confirmed that plant proteins have a lower ability to be cleaved down and absorbed in the body than animal proteins. In the first part of the project, analyzes and evaluations of the protease activity were performed in bean sprouts (mung bean), pea shoots, cress, alfalfa and sunflower shoots, as well as in the fruits kiwi and pineapple. The results showed that none of the shoots and sprouts contained any significant level of enzyme activity, in this case over 0,3 U/mL. In the second part of the project, it was analyzed whether there was a difference in the digestion of whey protein and pea protein with the fruit enzyme bromelain and whether incubation time played a role. The results showed that after 30 minutes of incubation, no significant difference could be determined and also between 30 minutes and one hour. The results showed that only after one hour of incubation could the different protein solutions show significant differences in the proportion of digested protein. The bromelain enzyme shows similar results in digestion capacity of both whey protein and pea protein, however due to differences in protein solubility more studies are needed, to investigate the optimal conditions for bromelain to cleave pea protein. Enzym bromelain proteas grodd skott ananas protein vassle ärtprotein aktivitet matsmältning spjälkning upptag livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9085072 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Icke-energigivande sötningsmedel i Energidryck https://lup.lub.lu.se/student-papers/record/9085072 Lindgren, Anette Christensen, Tobias Growing concerns about quality of life and health encourage people to adapt to healthy lifestyles and avoid the consumption of foods rich in fat, sugar, and salt. For this reason, sales of foods containing non-energy sweeteners have increased drastically in recent years. Consumers drawn to the food on the shelves that says "zero sugar" because we consider it a good alternative. Reducing the energy content of the diet and by that preventing diet-related lifestyle diseases. We have chosen to limit ourselves to energy drinks containing non-energy sweeteners. The purpose of the study was to map the students' attitudes, views and consumption of energy drinks containing non-energy sweeteners. For data collection, focus group interviews followed by a detailed survey was distributed via social media and 55 responses were collected. The result showed that the knowledge regarding non-energy sweeteners and its impact is very low. What respondents consider important is the taste of the drink and its invigorating effect. How many energy drinks the students consumed varied, this we believe may depend on how today's society looks in terms of eating habits, body ideals and easily accessible information. There is a constant heat and stress around weight loss and body ideals today, where our assumption leaned towards consumers thinking in a similar mindset. The conclusion we can draw after completing the study is that more knowledge is required regarding non-energy sweeteners. That as a consumer you create a greater interest in getting some knowledge on the topics that you choose to consume, but also that you take part in the recommendations of the producers. Energidryck IES sötningsmedel Food technology Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9085602 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology SocialBehaviourLaw

"If they win, we disappear": An interview study of local mining opposition in northwestern Ecuador https://lup.lub.lu.se/student-papers/record/9085602 Jederlund, John In the contemporary globalised era, social and economic development is being increasingly associated with extractivism. Opening up resource markets to multinational extractive industries is a common strategy used by Latin American states for promoting economic growth and reducing poverty. This thesis is a case study of the current establishment of large scale mining in the Tropical Andes of Ecuador, aiming to explore its local impacts and implications. With data from six ethnographic interviews, the thesis explores how conservationists and activists in the mining opposition from campesino communities in the areas of Los Cedros and the Chocó Andino understand large scale mining in their territories. Analysing the mining opposition as a mobilisation of cultural politics, the thesis identifies that the opposition find mining damaging to the social fabric and natural environments of the communities, and as incompatible with local livelihoods and cultural practices. Further, the dominant development model on which the mining establishment rests is exposed by the opposition, whose alternative articulations of development challenge modern capitalist meaning systems. In the contemporary globalised era, social and economic development is being increasingly associated with extractivism. Opening up resource markets to multinational extractive industries is a common strategy used by Latin American states for promoting economic growth and reducing poverty. This thesis is a case study of the current establishment of large scale mining in the Tropical Andes of Ecuador, aiming to explore its local impacts and implications. With data from six ethnographic interviews, the thesis explores how conservationists and activists in the mining opposition from campesino communities in the areas of Los Cedros and the Chocó Andino understand large scale mining in their territories. Analysing the mining opposition as a mobilisation of cultural politics, the thesis identifies that the opposition find mining damaging to the social fabric and natural environments of the communities, and as incompatible with local livelihoods and cultural practices. Further, the dominant development model on which the mining establishment rests is exposed by the opposition, whose alternative articulations of development challenge modern capitalist meaning systems. Social Anthropology Mining Extractivism Cultural politics Ecological imaginary Development Social fabric Social Sciences Agriculture and Food Sciences Cultural Sciences eng Lunds universitet/Socialantropologi 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9162392 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Development and Shelf-Life Assessment of Kvass Beverage with Viable Microbial Flora https://lup.lub.lu.se/student-papers/record/9162392 Starcevic, Iris The fermentation process is deeply ingrained in human history, not only for preservation but also for enhancing the nutritional value of foods. In the contemporary context, the surge in global food waste is driving innovative solutions, with surplus bread being explored due to its high rate of wastage. Simultaneously, there is a growing interest in reviving traditional fermentation practices amid modern industrialization. This study seeks to blend these elements by repurposing surplus bread sourced from a local bakery for the production of a fermented kvass beverage containing viable microorganisms. The objectives of the study include recipe development and shelf stability assessment. The development was conducted with the utilization of surplus bread, malted grains, sugar, and orange zest. Shelf stability was assessed through alcohol concentration, viable count of lactic acid bacteria (LAB) and fungi, pH, total soluble solids, and qualitative assessment of carbonization levels, observed within different fermentation times, sugar concentrations, and storage temperatures throughout 4 weeks of storage. The study concludes that kvass with 2% sugar stored at 5°C maintained desired alcohol levels with 0.91% (v/v) after 4 weeks of storage and exhibited the most satisfactory levels for carbonation as well as pH. Higher survivability of LAB compared to fungi, especially at lower temperatures, was observed through microbial enumeration. However, challenges persist, particularly regarding sweetness perception, as 2% kvass exhibited the lowest °Brix value. To address this, the potential use of non-fermentable sugars is proposed. Kvass is a traditional Eastern European drink made by fermenting stale bread, usually rye, which gives it a slightly sweet and tangy flavor. Think of it as a natural, mildly fizzy beverage created by letting bread and other ingredients sit together until they transform into a tasty drink thanks to the activity of microorganisms. Motivated by the rising consumer preference for natural and sustainably produced foods, the project aimed to help bring this traditional drink to the market in its original form, just like the homemade version. One that is preservative-free and contains live microorganisms known for their health benefits. Moreover, it aimed to use surplus bread, which is still edible but unsuitable for regular sale, to manage the issue of bread wastage, a product that is the fourth most wasted food globally. While these benefits benefit the consumer from a health perspective, they also introduce complexity to the production process and make standardizing the product challenging. The presence of live microorganisms means they remain active throughout the product's lifecycle and leads to variations in the sensory perception of kvass. When microorganisms are active they use sugars and convert them into acids, carbon dioxide, alcohol, and components that give the product characteristic flavor and aroma. Therefore, the characteristics of kvass vary depending on how long it is stored after bottling. For example, CO2 levels in kvass can continue to increase with longer storage. If these levels exceed what is desirable and the kvass bottle is opened, it can result in a reaction similar to shaking and opening a bottle of soda (although kvass itself doesn't need shaking). Additionally, continued microbial activity can produce more alcohol, which we want to keep within kvass's 0.5-1.5% range. In summary, the goal is to obtain kvass that remains balanced in acidity, sweetness, carbonation, and alcohol content for a consumer, by controlling factors such as sugar quantity, fermentation duration, and storage temperature (e.g., fridge or room temperature). We discovered that kvass made with 2% sugar and stored in the fridge for a month retained desired alcohol levels and carbonation, and offered the best balance of flavors and acidity. However, the drink was less sweet than some might prefer. One potential solution to address this could be using sugars that are not easily converted by microorganisms but still impart a sweet sensation. This work can be used as a starting point for further development of kvass to produce a sensory-acceptable beverage that maintains live and active cultures and helps the industry bring its benefits to consumers. This could provide consumers with a healthier, more authentic fermented drink and at the same time address the global challenge of food waste. bread kvass viable microflora ethanol concentration back slopping shelf stability Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9163148 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Consumer and Producer Perspectives about Short Local Food Supply Chains in Rural Spanish Areas https://lup.lub.lu.se/student-papers/record/9163148 Fernández Fernández, Silvia This study aims to explore the impact of Short Local Food Supply Chains (SLFSCs) from the perspectives of producers and consumers in rural Spanish areas. Focused on the marginalized and rural areas such as Valle del Jerte (Cáceres,Extremadura) and La Garrotxa (Girona, Catalonia), this research employs a mixed-method approach, integrating qualitative data from interviews with supplementary survey data. Interviews were conducted with consumers, producers, and experts, while surveys targeted consumers and producers. This methodological framework facilitated a comprehensive analysis of consumption and shopping habits and perceptions of products sourced from SLFSCs. The findings reveal that consumers in these rural areas highly value the quality, freshness, and minimal processing of food products, with a marked preference for those products that support regional economies and offer health benefits. Rural habitats from Spain highlight the importance of local shopping dynamics, favoring direct connection with food sources as it supports the local economy. From the data collected, two primary consumer profiles were identified within these rural areas, being the “Consumer Enthusiast” the target market for SLFSCs. Additionally, the data analysis from producers and experts, enabled the execution of a SWOT analysis, assessing internal and external factors that present both opportunities and challenges for the development and implementation of SLFSCs. The producers’ and experts’ interviews revealed that the main weaknesses are regarding logistics because of the need for transport to have enough demand that cover the production volume. However, the strong ties between consumers and producers enhance trust and support the viability of local food chains, due to the fair price for both actors and many other sustainable impacts. Short Food Supply Chains Local Food Supply Chains Sustainable Food Systems Rural Development Food Sovereignty Agroecology. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9163250 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion https://lup.lub.lu.se/student-papers/record/9163250 Inayat, Muhammad Kashif This master thesis project was completed in partnership with Lantmännen, known for producing Gluten Free (GF) PromOat®—a concentrated oat β glucan powder. The main aim of the thesis was to explore the properties of emulsions containing GF PromOat® oat β-glucan. It specifically focuses on the critical overlap concentration, viscosity, and stability before and after high-pressure homogenization (HPH) at 100, 300, and 700 bars. The research was conducted in three primary phases: (1) identifying the critical overlap concentration of the hydrocolloid, (2) creating stable ingredient combinations, and (3) evaluating the impact of oat β-glucans on the stability of a reference oil-in-water emulsion using droplet-profiling techniques. Additionally, a comprehensive packaging evaluation of GF PromOat® was performed, which included an analysis of its packaging, labelling, and claims. This evaluation covered aspects such as containment, apportionment, and protection. The critical overlap concentration was determined to be 0.0349 g/mL (3.49% m/m). Oat β-glucan solutions demonstrated shear-thinning behavior without forming gels. However, the oat β-glucan powder alone did not provide long term stability. It makes the addition of an emulsifier necessary for kinetic stability. Stability analysis using backscattering measurements revealed differences among the samples. It indicated that HPH conditions could causes a significantly impact in the emulsion stability. The results suggested that reducing oil droplet size during HPH enhances the stabilizing effect. Emulsions with oat β-glucans at or above the critical concentration remained stable for over 30 days when the HPH pressure was 700 bars. However, below this concentration threshold the depletion mechanism dominated. It overpowered the viscosity-induced stabilizing effect and resulted in instability. Future studies could investigate other food matrices, such as those with lower oil content. Ever wonder what keeps your salad dressing creamy and plant-based beverages consistence? This thesis unlocks the secrets of stable emulsions! Ever shaken a salad dressing and watched it separate? That's because oil and water naturally don't mix. But scientists have tricks up their sleeves to create stable emulsions, like the creamy delight in your dressing bottle. This research delves into the world of oat β-glucan, a natural ingredient with potential to keep these emulsions from breaking down. The study explores these special oat fibers, focusing on a type called PromOat® that's gluten-free. It examines how GF PromOat® β-glucan behaves in oil-in-water mixtures. This Thesis investigates how well it works alongside a common emulsifier, soy lecithin, to prevent the oil from separating. It also focused on the best processing conditions to create the most stable emulsions possible. This research could lead to the development of healthier and more natural food products with longer shelf lives. Imagine creamy dressings, dairy alternatives, or even spreads that stay fresh without needing artificial stabilizers! By harnessing the power of oat β-glucan, scientists are one step closer to creating delicious and functional foods that are good for you and the planet. Gluten Free (GF) PromOat® Oat β-glucan Emulsions Critical overlap concentration High-pressure homogenization (HPH) Stability Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9163986 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Towards Sustainable Packaging: A Framework for the Milk and Plant-Based Beverage Industry https://lup.lub.lu.se/student-papers/record/9163986 Fuentes Rodriguez, Iosselin Katiuska The beverage packaging industry is growing rapidly, driven by urbanization and changing lifestyles. Demand for packaged beverages with extended shelf life is driving sales of products with superior barrier properties, due to the high environmental impact of food waste compared to packaging waste. Despite progress, packaging waste represents more than a third of total waste. Thus, milk and plant-based beverage stakeholders emphasize the need to move towards sustainable packaging. In this view, the purpose of the study is to explore drivers and barriers influencing the progression of the milk and plant-based beverage industry towards sustainable packaging, with the aim to develop a framework that identifies critical areas of impact. This purpose is fulfilled through guided interviews to key stakeholders, and the information is complemented with a literature review. The proposed framework provides a structured approach to overcoming barriers and achieving sustainability goals, identifying technology, recycling and sorting systems, and regulation as key impact areas. The technologies, including recycled materials and renewable content, align with regulatory objectives. However, challenges remain, particularly with bio-based materials and reusable solutions. Efficient recycling and sorting systems, supported by innovative technologies, are crucial for a circular economy. Future research should further explore impact areas to propose alternative strategies, focusing on production costs and stakeholder perceptions. Expanding the scope to include packaging system, understanding the impacts of size, and involving more stakeholders such as machinery and raw materials producers, will improve the understanding and effectiveness of sustainable packaging strategies. In recent years, the beverage packaging industry has seen significant expansion and innovation, driven by the growing urban population and fast-paced lifestyles. Industry players’ reliance on packaged beverages with long shelf life is driving sales of products with superior barrier properties. Since it is well known that the environmental impact of food waste exceeds that of packaging waste by a significant margin, highlighting the need to address food waste as a critical component of sustainable strategies, especially for perishable foods like milk and plant-based beverages, which are prone to spoilage. However, the environmental impact generated by packaging cannot be overlooked, as more than a third of the waste produced in the EU consists of packaging waste. Additionally, the unavailability of efficient waste sorting systems reduces the recovery rate. In recent years, collaborative policy initiatives have emerged to address the pressing problems of packaging waste. In the current scenario, there is a rise in demand for high-performance and sustainable packaging solutions. Packaging designers are challenged to consider functional benefits and environmental waste generation when designing sustainable packaging. However, the adoption of sustainable packaging poses many challenges for various stakeholders along the supply chain. This represents an opportunity for the milk and plant-based beverage industry to explore the drivers and barriers influencing the industry’s progress towards sustainable packaging, with the aim of developing a framework that identifies critical areas of impact. This purpose is fulfilled through guided interviews with key actors and the information is complemented with a review of the literature. The proposed framework provides a structured approach to overcoming barriers to sustainable packaging. By leveraging drivers such as co-opetition throughout the value chain, financial support and communication, clear regulatory criteria and having a team equipped with the necessary knowledge and skills, stakeholders can focus their resources effectively. Addressing barriers like production cost, criteria in regulation, and industry and consumer perceptions, allows for targeted efforts. The framework considers a well-rounded integration of social, economic, ecological and safe practices within the circular value chain. As a result of this framework, recycling and sorting systems, technology and regulation have been identified as key impact areas to advance towards sustainable packaging. This mainly because regulatory criteria significantly influence the technology strategies adopted by stakeholders and the success of these technologies relies heavily on the efficiency of existing recycling and sorting systems. This work can be used as a stepping stone for future research projects to further explore areas of impact and propose alternative strategies. Expanding the scope to include the packaging system, understanding the impacts of size, and involving more stakeholders such as machinery and raw material producers will improve the understanding and effectiveness of sustainable packaging strategies. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9164465 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

The role of Alternative Food Networks for smaller farmers and food producers in Skåne A case study of the online retail platform of Mylla Matmarknad and a selection of their producers https://lup.lub.lu.se/student-papers/record/9164465 Hjorth, Frideborg In Sweden, the food and agricultural sector is highly concentrated, especially in the food refinement and retail sectors, with a few major actors holding significant market power. This concentration poses challenges for smaller agri-food companies in Skåne, Sweden. This thesis aims to in depth exploring the challenges smaller agri-food companies face today. The thesis employs a case study approach exploring the challenges and perceptions of a selected group of farmers or producers selling their products on the online retail platform Mylla Matamarknad an alternative food network (AFN). This thesis contributes to existing research on AFN’s, by focusing on the perspectives of the farmers and producers a group that to some extent is underrepresented in the excising research. The farmers or producers state that Mylla operates in a way that is more compatible with their needs. For the producers or farmers maintaining a more direct communications with their consumers is essential in order for them to establishes more reliable consumer relations. In addition to this a more direct communication with the consumer is necessary in order to communicate the values of their products. Alternative food networks Agriculture Market Structure Farmers Entrepreneurship Innovation Sustainability Agriculture and Food Sciences Social Sciences Business and Economics eng Lunds universitet/Ekonomisk-historiska institutionen 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9164928 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Studie om mikrobiologisk säkerhet i kallpaketerad fisk inom kommunal måltidsdistribution https://lup.lub.lu.se/student-papers/record/9164928 Persson, Malin Siljedahl, Petter The study explores the microbiological quality of saithe fillets cooked to an internal temperature of 72°C and subsequently cold-packaged under both modified and unmodified atmospheres. Through collaboration with a municipality, knowledge exchange has been facilitated, potentially identifying areas for future development within the subject area. The purpose of this study is to investigate how different packaging methods and storage times affect the microbiological quality of fish, with a focus on mesophilic aerobic microorganisms and coliform indicator bacteria within the Enterobacteriaceae family. In addition to the experimental investigation, an extensive literature review has been conducted to compare and relate our findings to previous research in the field. The main findings of the study indicate that at an internal temperature of 72°C, no identifiable growth of mesophilic aerobic microorganisms or coliform indicator bacteria occurs based on the method used. Furthermore, no correlation between microbiological activity and decreased pH value was observed. However, a possible correlation between increasing pH value over time and microbiological activity was noted, suggesting a potential need for further investigation. Despite microbiological activity being unidentifiable within our limitations, sensory observations revealed that the fish was not palatable, which is of significant importance. The conclusion drawn is that the fish is likely to be considered microbiologically safe at an internal temperature of 72°C, but further specific microbiological sampling should be conducted to ensure safety, and despite likely safety, this internal temperature is not optimal from a sensory perspective. Furthermore, the study provided insight into opportunities for development regarding communication and routines with the collaborative partner to ensure that produced food holds a quality level from both safety and sensory perspective. I studien utforskas den mikrobiologiska kvaliteten hos sejfiléer som tillagas till 72°C i innertemperatur och sedan kallpaketeras under både modifierad och icke-modifierad atmosfär. Genom ett samarbete med en kommun har vi kunnat utbyta kunskap och eventuellt identifiera områden för framtida utveckling inom ämnet. Syftet med denna studie är att undersöka hur olika förpackningsmetoder och lagringstider påverkar den mikrobiologiska kvaliteten hos fisk, med fokus på mesofila aeroba mikroorganismer och koliforma indikatorbakterier inom familjen Enterobacteriaceae. Utöver den mikrobiella undersökningen har en omfattande litteraturstudie genomförts för att jämföra och relatera våra resultat till tidigare forskning inom området. Huvudresultaten av studien visar att vid en innertemperatur på 72°C sker ingen identifierbar tillväxt av mesofila aeroba mikroorganismer eller koliforma indikatorbakterier utifrån den använda metoden. Vi kunde inte heller observera någon korrelation mellan mikrobiologisk aktivitet och sänkt pH-värde. Däremot noterades en möjlig korrelation mellan ökande pH-värde över tid och mikrobiologisk aktivitet, vilket indikerar ett potentiellt behov av ytterligare undersökningar. Trots att mikrobiologisk aktivitet var oidentifierbar enligt våra avgränsningar visade sensoriska observationer att fisken inte var aptitretande, vilket är av stor betydelse. Slutsatsen är att fisken troligen kan betraktas som mikrobiologiskt säker vid en innertemperatur på 72°C men att ytterligare specifika mikrobiologiska provtagningar bör göras för att säkerställa säkerheten, samt att trots trolig säkerhet så är denna innertemperatur inte optimalt ur en sensorisk synvinkel. Vidare gav studien insikt i att det finns utvecklingsmöjligheter gällande kommunikation och rutiner hos samarbetspartnern för att säkerställa en standardiserad arbetsgång samt en kvalitet på producerade maträtter ur perspektiven, säkerhet och sensorisk upplevelse. Fisk havet kemiska processer i fisk mikrobiologisk aktivitet mikroorganismer näringsinnehåll kallpaketerade maträtter transport lagring modifierad atmosfär icke modifierad atmosfär vakuum luft MAP Livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9167666 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Solar drying of banana (“Jazi Kela”) in the rural area of Bhutan: Engineering and product quality aspects https://lup.lub.lu.se/student-papers/record/9167666 Küpper, Fabienne Agriculture is the main employment in Bhutan, making it an agriculture-based economy. The project “Solar Food: Reducing post-harvest losses through improved solar drying” is to help indigenous people to preserve their food crops in a more efficient but still natural way by using solar energy for drying. A new idea arose to commercialize food items dried in the solar dryer instead, which would affect not only the income of farmers but the Bhutanese economy and society. The present paper investigates whether an old and a new solar dryer model situated in Bhutan are drying banana slices sufficiently and which model functions more efficient. Experiments on if the maturity of the banana or a pre-treatment affect the drying were done and the nutritional value of the samples was looked at. A focus group discussion helped to understand whether their consumers would like solar-dried food and a market for it exists. Furthermore, an investigation on socio-economic impacts for the commercialization of solar-dried banana in Bhutan was conducted. Outcomes show that the new dryer model in Bhutan dried banana slices sufficiently within 20 hours conducted throughout two days which can be explained by its design. Maturity stages of the banana did not significantly affect drying times. A focus group discussion showed that panelists with a South-East Asian Background are interested in solar-dried bananas and would consume them regularly. The nutritious value was found to change mainly regarding its moisture content before and after drying. A commercialization potentially influences socio-economic aspects. Especially food security would be increased and a steadier availability of healthy foods for the Bhutanese would exist, as well as an additional source of income for farmers develops. The pre-treatment with salt showed a reduced drying time of banana slices, which should be investigated in further research. Imagine using the power of the sun to preserve your food. In Bhutan, where farming is a major occupation, a project called “Solar Food” aims to help farmers do just that. By drying crops with solar energy, food can be stored in a more efficiently and naturally. But there’s more – this idea could also transform these sun-dried foods into profitable products, benefiting not just the farmers, but the Bhutanese economy and society. The present study tested two types of solar dryers in Bhutan to see which one dries banana slices better. It was also explored whether the ripeness of the bananas or a special pre-treatment affects the drying process, and they checked the nutritional value of the dried bananas. Further, locals were asked to see if they could be interested in buying solar-dried bananas. It was found that: • The new solar dryer model was the most effective thanks to its advanced design, drying banana slices sufficiently over two days. • The ripeness of the bananas didn’t create a difference in drying time. • By doing a tasting with people of Southeast-Asian background, they showed a strong interest in solar-dried bananas and said they would eat them regularly. • The nutritional value of the bananas changed mainly in moisture content after drying, which is a normal outcome of the drying process and due to low temperatures in the process. • Commercializing solar-dried bananas could have positive socio-economic impacts, like improving food security, making healthy foods more available year-round, and providing farmers with extra income. • A simple salt pre-treatment reduced the drying time, suggesting an area for further research. This project and a commercialization of solar-dried foods could be a game-changer for Bhutan, providing a natural way to preserve food, boosting the local economy and supporting the well-being of its people. Solar-drying food preservation natural food preservation Bhutans agriculture solar-food food security post-harvest losses sustainability dried banana commercialization focus group discussion pre-treatment food technology and nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9167902 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Effektivisering av kryddningsprocessen i chipsproduktion https://lup.lub.lu.se/student-papers/record/9167902 Hansson, Fredrik Cederberg, David The purpose of this report is to investigate and compare two potato chip production lines to determine the optimal layout of the factories in order to maximize the chips' adhesion ability to seasoning. The hypothesis of this study is that the adhesive ability of chips is highly dependent on how warm they are when they are seasoned, with warmer chips having a stronger adhesive ability. This hypothesis is based on previous research indicating that the adhesion ability of potato chips worsens below 75℃ and thus the application of seasoning becomes more difficult. The reason behind this study is that a significant cost in potato chip production is caused by seasoning. By reducing the amount of waste generated when seasoning does not adhere to chips, this could lead to an economic gain for the producing company, as well as an environmental gain for society by reducing the need to produce and transport as much seasoning. To ascertain whether temperature makes a difference in the adhesion ability of chips, this study was done in collaboration with various factories across the Nordic region, where samples have been collected and analyzed on site. After analyzing the results a trend emerged where for lower temperatures during the application of seasoning the temperature played a large role for the adhesion ability for chips. However, after a certain temperature an increase in temperature stopped yielding a higher salt content. Furthermore, to strengthen the proof of our hypothesis, tests were conducted on a laboratory scale which showed similar trends. Seasoning the chips earlier in the line when they are hot, however, means that the transport distance for the seasoned chips will be longer. This report also investigates whether the extended transport distance would result in greater spice loss, but after analyzing the result we did not find that a significant amount of spice fell off during transport. The conclusion that can be drawn is that companies either retrofitting their production or building something entirely new should consider the placement of their seasoning drum in the process line in order to reduce waste. However, further research and studies, both independent and by companies that work with production of chips is needed on this topic as there are other factors to consider when working on an industrial scale. livsmedelsteknik fritering adhesionsförmåga chips chipskrydda Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9130027 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Noggrannhet av RTK-GPS-positionering av enskilda frön vid precisionssådd https://lup.lub.lu.se/student-papers/record/9130027 Wikfeldt, Oskar Pålsson Andersson, Christoffer With higher demands on farmers to reduce the usage of fertilizers and pes ti cides because of their negative environmental impact, as well as the rising prices of resources required for agriculture, precision agriculture has become a big focus in today’s agriculture research. Individual plant care systems are a big part of precision agriculture, and accurate information about the po si tions of individual plants is required for these systems. In collaboration with RISE Research Institutes of Sweden and Väderstad AB, a seed mapping system for the planter Väderstad Tempo was developed. The system was designed to determine the individual seed positions by receiving geographical coordinates from a real time kinematic global positioning system (RTK-GPS) in con junc tion with signals from the seed sensor already installed on the planter. A sec on dary task in the project was to isolate the error sources which would af fect the final error of the positioning. Variation in the GPS system’s reported coordinates as well as variation in the seed fall time from the seed sensor to the ground were investigated. Seed fall times were measured in laboratory conditions where the type of crop, air pressure in the seed housing, and angular velocity of the seed disc were varied in order to build a mathematical model of the seed fall time. The de via tion metric root mean squared error (RMSE) of maize, sunflower, sugar beet, and cereal were 2.97 ms, 4.58 ms, 1.72 ms and 3.23 ms respectively. Measurement of the variation of the RTK-GPS system was conducted in conjunction with the final tests of the system in a field. On average, the latitude and longitude had a RMSE of 4.17e-8 degrees and 6.38e-8 degrees respectively, which corresponded to a RMSE of 4.6 mm northing and 4.0 mm easting at the specific location of the measurements. The seed mapping system was tested in a field under operation velocities in the range 5-15 km/h with the crops maize and cereal. After the seed mapping process, the seeds were found and positioned in a combination of RTK-GPS and manual measuring in order to determine their actual position. In the planter's driving direction, it was found that a seed could be found within a distance of 62.34 mm of a mapped seed position with a 95% probability. The errors investigated for the seed fall times and RTK-GPS measurements turned out to only account for a small part of the total error of the seed mapping system. The remaining error stems from other parts of the process and needs to be investigated further. Enligt EU-direktiv måste fler tekniska lösningar introduceras i lantbruket med bakgrund till de ökande miljökrav och ekonomiska påtryckningar i världen. Som svar på detta har redan tekniskt styrda radrensare och styrd besprutning börjat etableras på marknaden. Till skillnad från individuella plantvårdssystem som kamerastyrda radhackor, kan GPS-styrda system identifiera fröpositioner innan uppkomst och även när förhållande för bildigenkänning är svårt på grund av väder eller mycket grönska. Som ett examensarbete vid Lunds Tekniska Högskola i samarbete med RISE och Väderstad har en prototyp för frökartläggning utvecklats. I jämförelse med liknande GPS-system är detta systemet utvecklat för konventionella såmaskiner. Ett system som lantbrukare snabbt kan adoptera utan förlust av effektivitet till skillnad från dagens GPS-robotar. Systemet i fråga förväntas kunna användas på alla Väderstads precisionsmaskiner med arbetsbredd på upp till 12 m i 15 km/h, där liknande system idag ligger på runt 2 m i 1 km/h. Hjärtat av systemet är en mikrokontroller som hämtar data från en RTK-GPS och fröräknaren på såmaskinen. All data sparas sedan till ett SD-kort för analys i efterhand. Två källor som antogs bidra till det totala felet i positioneringen var variation i frönas falltid från fröräknaren ned till marken, och variation hos GPS:en. Det visade sig att ett högre såhustryck ledde till snabbare frön, och att olika grödor var olika snabba. Beroende på dessa faktorer samt drifthastighet kunde variationen i fröfalltid innebära 2–20 mm i standardavvikelse på marken. Standardavvikelsen på GPS:ens rapporterade koordinater var 4–5 mm. Fältförsök utfördes maj 2023 i Borgeby där majs och spannmål såddes med systemet igång. Efter detta lokaliserades och positionerades fröna i en kombination av manuell och RTK-GPS mätning. Det längdmässiga avståndet i såfårans riktning mellan de registrerade och faktiska fröpositionerna noterades. Resultatet blev att positionerna rapporterade av systemet utvecklat i detta arbete var inom 62,34 mm av ett frö 95% av gångerna. Systemet framtaget av studenterna på Lunds Tekniska Högskola resulterade i en prototyp som visade på en klar möjlighet till integrering av GPSsystem för frökartläggning i konventionella såmaskiner. Prototypen visar även på att systemet redan kan vara praktiskt vid till exempel majs och betodling. Arbetet har även gett en tydlig inblick inom förbättringsmöjligheter och hur målet för frökartläggning av enskilda spannmålsfrön för konventionellt lantbruk ska uppnås innan 2030. Agriculture Individual plant care RTK GPS GNSS Geo-referencing Seed mapping Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Avdelningen för industriell elektroteknik och automation 2023 H3 application/pdf

oai:lup-student-papers.lub.lu.se:9130807 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

What is the greenest way to eat your greens? https://lup.lub.lu.se/student-papers/record/9130807 Vijverberg, Emy The global food industry is the second main contributor to climate change whilst climate change also poses threats to future food security (Ritchie & Roser, 2020). One of the suggestions to decrease the environmental footprint of consumption and increase the resilience of food systems, is the shift to local production and consumption (Stein & Santini, 2021; Van Gameren et al., 2015). However, life-cycle assessment studies show that local vegetable production may have a higher environmental footprint compared to imported vegetables (Högberg, 2010). Yet, LCAs only consider environmental impacts while for complete sustainability assessments an equal consideration of the social and economic dimension is crucial, as suggested in the triple bottom line model (Brundtland, 1987). Therefore, by performing an multi-criteria assessment based on the TBL, this thesis has investigated the differences in sustainability potential between locally grown and imported vegetables for consumption in Skåne, Sweden. The results show that Swedish vegetables are more sustainable than imported vegetables and stakeholders have indicated that increasing local production could be achievable under certain conditions. Supermarkets can play a key role in the transition towards more sustainable production and consumption of vegetables by offering more local and seasonal produce for a fair price. sustainability triple bottom line model local production and consumption comparative analysis multi-criteria analysis Agriculture and Food Sciences eng Lunds universitet/Ekonomisk-historiska institutionen 2023 H1 application/pdf

oai:lup-student-papers.lub.lu.se:9131362 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time https://lup.lub.lu.se/student-papers/record/9131362 Bengtsson, Johanna 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. Rice pudding is produced by Orkla Foods under the label Risifrutti and is a popular in-between meal snack in Sweden. Six different rice varieties with different origin or harvest date were selected for investigation and boiled into rice pudding according to a recipe mimicking the factory production process. The texture of the rice grains inside the rice puddings were analyzed on selected days during a 29-day storage period, with the result that all rice varieties increased in firmness over time to different extent. To investigate what could be the reason for the differences in firmness increase, differential scanning calorimetry (DSC) measurements was performed in parallel with the texture analysis. This was to determine if starch retrogradation could be the cause for the increased grain firmness. It was expected for the DSC to detect endothermic peaks due to starch gelatinization around the starch gelatinization temperature, it was expected for the peaks increase in size over the studied storage period. The starch gelatinization temperature was measured through DSC measurements of the raw rice samples, giving gelatinization temperatures between 66°C and 76°C. Unfortunately, the DSC measurements of the cooked rice pudding grains only detected endothermic reactions around the starch gelatinization temperature in very few of the samples, and then the peaks were very small in size generating rather inconclusive results. Starch could therefore not be said to be the cause for the increased firmness of the cooked rice grains. For the raw rice samples also water absorption, water content and a microscopy study were performed. The water absorption test gave the results that the rice varieties absorbed between 228%-264% of their initial dry weight, and that the rice variety with the highest increase of firmness in the cooked rice grains also had the greatest water absorption. The water content measurements gave that all varieties had between 11.5%-12.7% water content, and the rice variety with the highest water content also had the highest firmness increase in the cooked rice grains. In conclusion, a rice variety with good water absorption, high water content, and high gelatinization temperature showed the lowest firmness of the cooked rice grains. These are all factors that indicate that the rice variety has a rather low amylose content. To avoid high firmness of the cooked rice grains in the rice pudding, amylose content was deemed to be an important factor when choosing rice variety. However, the firmness of the cooked rice grains is not only dependent on the amylose content but on complex interactions between water, amylose, amylopectin, proteins, and lipids. Factors that all need to be considered to get the wanted rice pudding properties. When we eat, we usually don’t think of the chemistry behind the food that we have in front of us, or do you? Every ingredient in your ready meal is carefully selected and tested to fit the taste and texture of the product and to make the product last until its expiration date. The same applies for rice pudding, an in-between meals snack that is easy to consume on the go. Orkla Foods Sweden AB have been producing the Swedish beloved rice pudding under the label Risifrutti since 1992. This thesis was performed in collaboration with Orkla Foods where the aim was to see how the boiled rice grains changed in texture during storage, and if it could be connected to properties of the raw rice. Six rice varieties that differed in origin or harvest date were selected for analysis, these were compared by cooking rice pudding from each variety and measure textural changes over one month’s storage time. It was expected that the cooked rice grains should increase in firmness over time, which they did, but to what extent differed between the different rice varieties. It is important that the rice grains inside the rice pudding don’t get to firm before the expiration date since then there is a possibility that the consistency of the rice pudding no longer is pleasant to the consumer. Textural changes within the rice depends on complex interactions between the present water, fat, protein, and carbohydrates, and there are a lot of factors that needs to be considered in order to choose the right raw material. However, measurements performed in this study indicated that the ratio of certain types of carbohydrates present inside the rice was an important factor to be considered when choosing what rice variety to use for the rice pudding production. food engineering rice starch rice texture analysis Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9157029 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Hur påverkar olika surdegar bröds egenskaper? https://lup.lub.lu.se/student-papers/record/9157029 Andersson, Elin Schönbeck, Linda Detta arbete syftade till att undersöka hur antalet mikroorganismer i en surdeg förändras beroende på vilket spannmål den förnyas med, och om odlingsmetoden av spannmålet har en inverkan. Vidare undersöktes surdegarnas inverkan på bröds bakegenskaper. Undersökningen skedde på två olika surdegar, en som var industriellt tillverkad och en som var spontanjäst. Arbetet delades upp i två delar. Först gjordes en mikrobiologisk analys på tre sorters agar, PCA - total antal, MRS - mjölksyrabakterier och MA - jäst och mögel, av grundsurdegarna. Därefter fördelades dessa i olika burkar innan de dagligen förnyades i 32 dagar med ekologiskt eller konventionellt odlat fullkornsrågmjöl eller fullkornsvetemjöl. Därefter gjordes en ny mikrobiologisk analys innan del två av arbetet påbörjades. Del två av arbetet bestod av att baka bröd med de olika surdegarna och analysera eventuella skillnader i textur och volym. Bakningen skedde i samma miljö som surdegarna förvarats i och tre bröd av varje surdeg bakades. De inledande mikrobiologiska undersökningarna visade en signifikant skillnad i total antal mikroorganismer, jäst och mögel samt mjölksyrabakterier mellan den spontanjästa och den odlade surdegen. Den spontanjästa innehöll fler mikroorganismer på samtliga testade agar. Efter 32 dagar fanns det få signifikanta skillnader mellan surdegarna, däremot fanns vissa signifikanta skillnader mellan konventionellt och ekologiskt odlat mjöl. Volymmätning av bröden visade endast på en signifikant skillnad mellan surdegarna, och texturmätningen visade endast på en signifikant skillnad mellan konventionellt och ekologiskt odlat mjöl. Vidare undersökningar rekommenderas att göras inom området, exempelvis genom att identifiera vilka stammar som finns i surdegen och hur dessa förändras över tid beroende på vilket spannmål, och hur detta har odlats, surdegen förnyas med. Vidare är forskning om lagringstemperaturens påverkan på surdegens mikrobiologiska innehåll också att rekommendera. livsmedelsteknik surdeg volym textur mikrobiologi Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9157660 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

En undersökning av hur fysikaliska- och mikrobiologiska egenskaper kan påverka grobarheten i vete https://lup.lub.lu.se/student-papers/record/9157660 Brown, Martin Ingvarsson, Pamela Wheat is our most cultivated grain and has been used as human food for thousands of years, but as the population increases, so does the demand for grain. Challenges that we face today are that the amount of cultivable arable land is decreasing, that climate change is affecting crop yields, while people's concerns are growing about the use of chemical pesticides. It is therefore of great interest to find more objective and faster methods to assess the quality of the seed while taking the environment, health and economy into account. The purpose of this study was to investigate whether physical or microbial differences that affect wheat germination could be found, and whether a method could thereby be found to assess seed quality faster than with current methods. This study is based on a selection of studies that highlight the assessment of wheat quality and the effect of microorganisms on germination. The information material in the study comes mainly from searches in the database Lubsearch, but also through searches in other search engines such as Google. Practical analyzes of the physical properties of the wheat grain have also been carried out, as well as analyzes of the microbial flora that occur in the various germination stages of the wheat grain. The result of this study shows that certain bacteria, especially Bacillus, have an important role in the wheat grains that have germinated well. At the same time, certain unfavorable bacteria within the Enterobacteriaceae family as well as yeast and mold appear to have dominant growth in the wheat grains that have not germinated at all. In the physical analyzes that have been carried out, it has been found that there is a certain relationship between, among other things, grain size and germination. Although the arena of the investigation is broad, more analyzes of microorganisms, physical measurements of the properties of the wheat grain and several types of wheat from different batches are required to be able to find significant differences that affect germination. More analyzes are also required to find a reliable method to determine seed quality faster than current methods. Wheat Growth Seeds Microorganisms Microbiological Physical Food science Agriculture and Food Sciences swe Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH Lunds universitet/Livsmedelsteknik (kandidat) 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9158299 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

En kvantitativ undersökning om optimering av kvalitetskontroll i dryckesindustrin — avgasning & aciditet https://lup.lub.lu.se/student-papers/record/9158299 Andersson, Frida Eriksson, Klara Vid läskedryckproduktion kontrolleras kvalitén på läsken genom avgasning och aciditetsmätning. För att uppnå en tillförlitlig aciditetsmätning krävs det att all kolsyra är avlägsnad från läsken. Om det finns kolsyra kvar i läsken vid aciditetsmätningen påverkar den aciditetsresultatet till att bli missvisande. I dagsläget finns en väl fungerande metod för avgasning men som eventuellt är onödigt tidskrävande och går att optimera. Därav uppstod den här studien där syftet är att undersöka om metoden för avgasning går att optimera. Den övergripande frågeställningen är “Kan metoden för avgasning optimeras gällande aciditetsbestämning i läskedryck?”. Ytterligare frågeställningar som undersöks är “Är det någon variation i aciditetsresultat mellan titreringsutrustningar av identisk modell?”, “Finns det en korrelation mellan tiden för avgasning av olika läskprodukter och starthalten av koldioxid?” samt “Är det nödvändigt att avgasa en icke-kolsyrad kontrolldryck?”. Studien har genomförts med tester på avgasningsutrustning samt aciditetsmätare. Flera olika typer av läsksorter har analyserats. Resultaten av studien visar mycket små skillnader i aciditetsresultat vilket bidrar till att det är svårt att bevisa om metoden för avgasning kan optimeras. Det finns inte någon korrelation mellan mängden kolsyrahalt och avgasningstid däremot finns det ett samband mellan om läsken innehåller socker eller inte. Sockerfri läsk visar sig ha en större skillnad mellan högsta och lägsta aciditet. Att avgasa en icke-kolsyrad kontrolldryck är relevant men kan optimeras i jämförelse med fabrikens nuvarande inställningar. Det uppstod ingen signifikant skillnad mellan titreringsutrustningarna av identisk modell vilket påvisar att utrustningarna är tillförlitliga och jämförbara. Soft drinks Soda Carbonated beverages Degassing Decarbonation Carbon dioxide kolsyra koldioxid acidity food science Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9158979 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties https://lup.lub.lu.se/student-papers/record/9158979 Kirk, Samuel Muhammad, Emaan Binte This degree project aimed to produce a standardized food product enriched with 14g polar lipids (PL) and compare its effects on glycemic response and appetite sensations both acutely and following a second meal in healthy individuals. In order to elucidate the viability of enriching a prebaked product with polar lipids researchers spent multiple weeks assessing variations in recipe, cook time, cook temp, mold size, and baking surface. Each sample was assessed for acceptability among the researchers and checked for repeatability. The test products made from the finalized recipe and methodology were then frozen for use in starch analysis and in later human trials. The samples for starch analysis were then thawed and dried at room temperature over night before being processed through a multi-step enzymatic degradation for assessment via photo spectrometer. The PL sample was found to have an available starch percentage of ~76% dry weight, and the control sample was ~59% available starch by dry weight. Following product development, a pilot study was carried out with 9 healthy subjects (BMI 19-28 kg/m2, age 20-30) 6 of which were female and 3 males. Subjects were asked to consume a standardized dinner and snack the night prior to the study and were fasted entering the lab. They were then fed a standardized breakfast at 0 minutes and standardized lunch at 210-minutes, finger prick blood glucose measurements and a subjective appetite questionnaire were completed 15 times throughout the trial day. The results from this pilot study showed significant reduction in post lunch glycemic peak (p<0.05), and general trends towards improved glycemic control, as well as improved appetite markers. This indicates that it was possible to produce a pre made standardized breakfast product enriched with polar lipids that can be included in a healthy diet and that reproduces results consistent with current findings. Plant polar lipid glycemic response type two diabetes mellitus appetite regulation food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9160120 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Proteinintag och medvetenhet : En studie bland gymbesökare https://lup.lub.lu.se/student-papers/record/9160120 Mosamem, Mansour As the pursuit of optimal physical fitness and health gains popularity, the importance of protein intake in nutrition and exercise regimes has become a central concern. This investigation examines how gym attendees comprehend and manage their protein consumption in alignment with their training objective. By employing a combination of survey and interviews with active gym members, this study seeks to thoroughly investigate the origins of their knowledge about protein, its dependability, and its impact on muscle growth and recovery. The study reveals that although most participants consume protein within recommended limits, many rely on information from social media. This source of information is seldom questioned, despite a general low awareness of the potential health risks associated with excessive protein intake. However certain age groups demonstrate a higher degree of awareness, underscoring the need for consistent and accurate nutritional information to promote a healthy lifestyle among strength training individuals. I takt med att fler strävar efter toppfysik och optimal hälsa, har proteinintagets roll i kost och träning hamnat i fokus. Denna studie undersöker hur gymbesökare förstår och hanterar sitt proteinintag i relation till deras träningsmål. Genom att använda enkäter och intervjuer med aktiva gymmedlemmar syftar arbetet att djupare utforska källorna till deras kunskap om protein, dess tillförlitlighet och proteinernas funktion i muskeluppbyggnad och återhämtning. Forskningsmetodiken inkluderar en kvantitativ webenkätundersökning samt kvalitativa intervjuar. Totalt deltog 59 personer i enkätundersökningen, medan fyra individer som regelbundet engagerar sig i styrketräning intervjuades för att erhålla djupare insikter. Studien visar att även om majoriteten av deltagarna konsumera protein inom de rekommenderade gränserna, förlitar sig många på information från sociala medier. Denna informationskälla ifrågasätts sällan, trots att medvetenheten om de potentiella hälsoriskerna med ett överdrivet proteinintag är låg generellt. Vissa åldersgrupper visar dock en högre grad av medvetenhet, vilket understryker behovet av konsistent och korrekt näring information för att främja en hälsosam livsstil bland styrketränande individer. protein sociala medier proteinkälla styrketräning livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9160226 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Implementering av lean : Fallstudie på Nybergs Deli https://lup.lub.lu.se/student-papers/record/9160226 Andersson, Marcus The purpose of this work is to explore how lean can be implemented through the staff´s enhanced understanding, for increased productivity without additional resources. This was carried out through a project in a company limited to two departments. Literature and review provided an overview of the staff's knowledge level of lean. With the gained knowledge, a project was initiated focusing on the understanding of 5S, TPM (Total Productive Maintenance) and communication with an emphasis of ownership and responsibility for a position. This was done by sorting materials in the department and providing a clear instruction to the project , expectations, and a Q&A session. The group's whiteboard was redesigned for clearer visual communication and to facilitate discussion about daily production goals. A concluding audit was conducted to draw conclusions about how the project and implementation were progressing. During the final audit, the ownership of positions was seen to provide clearer responsibilities and that 5S created more order in the department. However, communication is perceived as an area needing improvement. In conclusion, the implementation and the staff´s understanding are heading in the desired direction in this project. However, to maintain the understanding and the system, time, presence and support are required. This is necessary to create the desired habits and prevent reverting to old and familiar routines. Communication and support from all levels are needed for the implementation to succeed. Syftet med detta arbete är att se hur lean kan implementeras med hjälp av personalens utökade förståelse för leanverktygens fördelar vid användning, för ökad produktivitet utan utökade resurser. Projektet utfördes i ett företag med begränsning till två avdelningar. Litteratur och revisionen gav en bild av personalens kunskapsläge av lean vid projektstart. Med den kunskapen påbörjades ett projekt på företaget med fokus på förståelse av 5S, TPU (Totalt Produktivt Underhåll) och kommunikation samt ett påbörjande av ägande och ansvar för ett arbetsområde. Detta genomfördes via en tydlig introduktion av projektet, förväntningar och frågestund samt sortering av material på avdelningarna. Gruppernas whiteboard tavla gjordes om för tydligare visuell kommunikation samt för att lättare kunna diskutera dagliga produktionsmål. En avslutande revision genomfördes för att kunna dra slutsatser om hur projektet och implementeringen utvecklats. Avslutande revision visade att ägandet av positionerna gav ett tydligare ansvar samt att 5S skapat mer ordning på avdelningarna. Däremot upplevdes kommunikationen som ett område där det krävs mer arbete. Som slutsats går implementeringen och personalens förståelse för leanverktygens fördelar vid användning åt rätt håll i detta studerade projekt. Men för att sedan kunna hålla kvar vid förståelsen, engagemanget och systemet krävs tid, närvaro samt stöttning. Detta för att kunna skapa de önskade vanorna för att inte falla tillbaka till gamla och bekanta rutiner. Kommunikation och stöttning från alla organisationens nivåer behövs för att implementeringen ska fungera. Lean manufacturing Lean implementation Food science Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9160409 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths

Hampans framtid som livsmedel : En studie som proteininnehåll och utbyte av protein vid extraktion https://lup.lub.lu.se/student-papers/record/9160409 Borg, Fabian Dahlberg, Viktor Hampapresskaka är en restprodukt som uppstår vid produktion av hampfröolja. Intresset för denna restprodukt har successivt ökat i takt med att forskningsvärlden letar efter nya hållbara proteinsubstitut. En metod som används för att isolera proteinet i hampapresskaka är pH-skift extraktion. Tidigare studier har redan undersökt vilka parametrar som ger det optimala utbytet av protein mellan material och protein-isolat. Ett urval av hampapresskaka med tre olika odlingsursprung gjordes inför försöken för att se om några skillnader kunde observeras i resultaten baserat på ursprunget. Extraktioner i laboratorieskala baserade på optimala parametrar utfördes sedan på de tre urvalen med en implementering av förbehandlingar. Genom en förbehandling av råmaterialet bestående av ultraljud och fermentering var syftet att ytterligare optimera befintlig extraktionsprocess. Resultaten har visat att genom ultraljudsbehandling av råmaterialet kan det procentuella utbytet ökas vid pH-skift extraktion. En ökning på 7,9% kunde observeras vid försök utförda på ett av urvalen. Fermentering har vid samtliga försök minskat det procentuella utbytet. Däremot har dessa resultat bidragit med diskussionsunderlag för framtida forskning. Några definitiva slutsatser kopplade till ursprunget har inte kunnat dras, utan har enbart använts som diskussionsunderlag. Inga definitiva slutsatser har kunnat dras av extraktionsresultaten utan bör i stället användas som framtida forskningsunderlag. Hemp press cake is a by-product that forms during the production of hempseed oil. Interest in this by-product has gradually increased as the research community seeks sustainable protein substitutes. A method used to isolate the protein in hemp press cake is pH-shift extraction. Studies prior to this have already investigated the parameters that yield the optimal protein yield between material and protein isolate. A selection of hemp press cake from three different cultivation origins was made before the experiments to see if any differences could be observed in the results based on the origin. Extractions on a laboratory scale based on optimal parameters were then carried out on the three selections with an implementation of pre-treatments. Through pre-treatment of the raw material consisting of ultrasound and fermentation, the aim was to further optimize the existing extraction method. The results have shown that through ultrasound treatment of the raw material, the percentage yield can be increased during pH-shift extraction. An increase of 7,9 % was observed in experiments conducted on one of the selections. Fermentation decreased the percentage yield in all experiments. However, these results have provided discussion material for future research. No definitive conclusions related to the origin could be drawn, instead it has been used for hypothetical discussions. For the process of extraction, no definitive conclusions could be drawn. Instead, these results should be used as a basis for future research. Hampa Ultraljud Fermentering L.Plantarum 299v Extraktion pH-skift Livsmedelsteknik Chemistry Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9160639 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Total polyphenols and antioxidant capacity in kombucha from different teas and their effects on intestinal health in-vitro intestinal epithelial tissue model https://lup.lub.lu.se/student-papers/record/9160639 Rane, Rucha Kombucha contains a plethora of compounds that contribute to its health benefits apart from its probiotic effects. This project was conducted to determine the total polyphenolic content (TPC) and total antioxidant content (TAC) of kombucha prepared with black tea, oolong tea, and green tea as a function of fermentation time (day 0 to day 18). Amongst all the kombucha samples, green tea kombucha on day 9 (GTK 9) had the highest TPC (506.97 ± 22.28 µg GAE/mL) and TAC (440.93 ± 1.46 µmoles TE/ mL) and it was chosen to evaluate its effect on the transepithelial electrical resistance (TEER), antioxidative capacity (AOC), tissue permeability and cell viability using a 3D model of the intestinal epithelial tissues. For these analyses, two different concentrations of gallic acid (GA), 500 and 2000 µg/mL were also used since GA, is a simple phenolic compound that is also one of the end-products of polyphenol fermentation and digestion and has known benefits on the intestinal epithelial health. All the results were compared to a negative control (NC), treated with PBS. GTK 9 had a similar effect as 500 µg/ml GA for TEER, where their effect wasn’t significantly different than the NC, and for AOC, where their effect significantly increased the AOC of the tissues. GTK 9 increased the tissue permeability significantly more than the NC, but this increase was not above the threshold level to be harmful to the tissues. All the treatments proved to increase cell viability, making them cytoprotective. Overall, both the concentrations of GA and GTK 9 proved to be beneficial for improving the health of the intestinal epithelial tissues. Kombucha - A sour, fizzy, and tasty drink that contains components to keep your body healthy! Functional foods and beverages are becoming famous among consumers because of their several health benefits. One of those famous functional foods is kombucha. With its origin in China, kombucha is a fermented tea drink that is non-alcoholic, sweet-sour in taste, and slightly carbonated. The raw materials needed to make kombucha are brewed tea and sugar which are then fermented by a symbiotic mixture of bacteria and yeast to form a sour liquid with a floating bio-cellulose. The type of tea and fermentation time play an important role in determining the properties of the final product. In this project, kombuchas were prepared with 3 types of teas – black, oolong, and green and were fermented for 6, 9, 12, and 18 days. One group of compounds that contribute to the health benefits of kombucha are the polyphenols present in the tea. Polyphenolic content varies depending on the type of tea and also the fermentation time. They are known to lower the risk of or even postpone several diseases like cancer, metabolic syndrome, and neurological diseases. They are also good antioxidants like many vitamins and organic acids. In earlier days, studies used to be conducted on rodents and pigs to evaluate the properties of many food components inside the human body since the genetic makeup of humans and rodents or pigs is very similar. However, these studies cannot be 100% used for humans because of some important differences between them. To solve this problem, many in-vitro models (mimicking the human body in a lab setting) were generated and are now being used. One such model is a 3D intestinal epithelial tissue model, SMI-100 which enables us to conduct experiments on the human epithelial tissues and evaluate how the body reacts to it. Gallic acid, a simple phenolic compound has shown positive effects on the tissue integrity, permeability, antioxidative capacity, and cell viability of these intestinal epithelial tissues. Since kombucha contains polyphenols, both simple and complex, it was thought interesting to see the effect of kombucha and different concentrations of gallic acid on intestinal tissue health to see if they can improve the tissue integrity and permeability, have an antioxidative capacity on the tissues under induced oxidative stress, and if they are cytotoxic or not compared to negative control. This report aims to determine the total polyphenolic content, and total antioxidative capacity of kombuchas made with 3 types of teas (black, oolong, and green) with different fermentation times and to see their effect on the intestinal epithelial tissues. Kombucha Total polyphenolic content Total antioxidant capacity Intestinal epithelial tissue model Gallic acid Food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9161133 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Modifying the texture and mouthfeel of flavoured vodka https://lup.lub.lu.se/student-papers/record/9161133 Mohan, Soumya Sonai Anand, Srinidhi Enhancing the physicochemical and sensory properties of flavoured vodkas using hydrocolloids is of significant interest to the beverage industry. Hydrocolloids like xanthan gum and carboxymethyl cellulose (CMC) can influence texture and stability, yet their specific impacts in alcoholic systems are underexplored. This study aims to evaluate the effect of hydrocolloids on the viscosity, turbidity, rheology, particle size, and sensory attributes of a vodka model system, addressing a gap in understanding their practical applications in alcoholic beverages. The experimental setup consisted of two beverage model systems (40% ABV and 20% ABV) with 3 different hydrocolloids, namely xanthan gum, CMC 2000, and CMC 40000 at 3 dosage levels (low, medium and high). Xanthan and CMC 40000 had their dosages set at 0.05%, 0.1%, and 0.2% and CMC 2000 had dosage levels of 0.1%, 0.2%, and 0.3%. All samples were incubated at 3 temperatures – 10 °C, ambient temperature, and 35 °C. The stability study was done for 9 weeks for model system 1 (40% ABV) and 4 weeks for model system 2 (20% ABV). Rheological and sensory analyses were conducted on vodka samples with varying concentrations of each hydrocolloid, measuring parameters including viscosity, turbidity, pH, sedimentation, particle size, and sensory attributes under different storage conditions. CMC 40000 exhibited the highest viscosity, while xanthan gum showed significant shear-thinning behaviour. Xanthan gum increased turbidity, likely due to microgel formation and storage temperature decreased viscosity for CMC samples but not for xanthan samples. Sensory analysis indicated CMC as preferable over xanthan, maintaining closer flavour profiles to the control sample. CMC is recommended for its favourable sensory impact and product stability, with CMC 2000 and CMC 40000 offering customizable viscosity. In the quest for the perfect drink, texture and mouthfeel are just as important as flavour and aroma. This study explores how different hydrocolloids can enhance these sensory characteristics in flavoured vodka. Flavoured vodka is popular for its unique taste, but creating a drink that also has a pleasant texture and mouthfeel can be challenging. Hydrocolloids, like xanthan gum and carboxymethylcellulose (CMC), have the potential to improve these sensory properties. This research aimed to find out which hydrocolloids work best for enhancing the texture and stability of flavoured vodka. The primary goal was to understand how different types and concentrations of hydrocolloids affect the texture and stability of flavoured vodka. By examining various hydrocolloids, the research sought to determine the best options for creating a smooth, enjoyable drink. Different types and amounts of hydrocolloids were added to flavoured vodka samples. The hydrocolloids studied included xanthan gum and two types of CMC, known as CMC 2000 and CMC 40000. The samples were then analysed for their stability and sensory properties over time. The study revealed that CMC 40000 produced the thickest vodka, followed by xanthan gum and CMC 2000. Xanthan gum exhibited a unique "shear-thinning" behaviour, making it less thick when stirred or swirled in the mouth, providing a creamy mouthfeel. While all hydrocolloids enhanced texture, they affected appearance and flavour differently. Higher hydrocolloid dosages increased viscosity and cloudiness, with xanthan gum samples becoming clearer over time. Storage temperature influenced the viscosity of CMC samples more than xanthan gum. Sensory analysis indicated that CMC samples provided a smoother texture without off-flavours, making them preferable to xanthan gum, which could mask flavours. High concentrations of CMC 40000 initially resulted in a jelly-like texture, which improved over time. In conclusion, CMC, especially CMC 40000, is recommended for enhancing the texture of flavoured vodka due to its positive impact on sensory attributes and stability. Xanthan gum also improves texture but may introduce unwanted flavours. The choice between different types of CMC depends on the desired thickness and cost considerations. This research offers valuable insights for the beverage industry, helping to create high-quality flavoured vodkas that not only taste good but also feel good to drink. Imagine a vodka that not only delights your taste buds but also feels luxurious in your mouth – that’s the potential of hydrocolloids and this project. Flavoured vodka alcoholic beverage model system hydrocolloids xanthan gum carboxymethyl cellulose (CMC) rheology viscosity turbidity particle size storage temperature stability study mouthfeel texture food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9161173 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Innovative Algae Protein Isolate for Augmenting Cell Growth in Cultivated Meat https://lup.lub.lu.se/student-papers/record/9161173 Mattsson, Felix Cultured meat production presents a sustainable solution to the environmental, ethical, and antibiotic-related challenges of conventional meat production. This master’s thesis explores the pivotal role of cell culture media in cultivating meat, emphasizing the importance of developing cost-effective and sustainable alternatives to fetal bovine serum (FBS). The study aims to extract functional proteins from various microalgae, assess the proliferation of bovine satellite cells (BSCs) under different FBS concentrations, and explore algae protein isolates (APIs) as potential FBS replacements. Through a series of experiments, the thesis revealed that ultrasonication time influences protein yield from microalgae, with optimal durations varying by sample type. Combining ultrasonication with alkaline extraction emerged as the most effective method for API development, offering a balance between protein yield and quality. Additionally, reducing the osmolality of APIs through raw material washing significantly improved BSC growth, suggesting that high osmolality contributes to observed toxic effects. The study demonstrated that while high concentrations of APIs initially exhibited toxicity, lowering the concentration allowed for cell growth, particularly when paired with reduced FBS concentrations. The consistent performance of API 2.0, developed through optimized extraction methods, highlighted its potential in reducing FBS dependency. Furthermore, the development of algae peptide mixtures (APMs) showed promising results in enhancing cell proliferation at optimal concentrations. Despite some experimental variations, the findings suggest that algae-derived protein and peptide extracts could become viable, sustainable alternatives to FBS, supporting the ethical and environmental goals of cultured meat production and advancing its scalability and economic competitiveness. Cultured meat production has emerged as a promising solution to address the environmental and ethical concerns associated with traditional meat production. As the global population increases, so does the demand for animal products, necessitating the exploration of sustainable meat production methods. The role of cell culture media in cultivating meat is crucial, emphasizing environmental benefits and ethical implications. Conventional meat production is resource-intensive, contributing significantly to deforestation, greenhouse gas emissions, and water pollution. Cultured meat offers a sustainable alternative that can drastically reduce these environmental impacts. Ethically, cultured meat presents a more humane option by eliminating the need for mass-scale animal slaughter. To meet the increasing demand for cultured meat, scalable and cost-effective production processes are essential. Cell culture media, a nutrient-rich solution that provides essential support for growing and maintaining cells, play a pivotal role in this, and exploring sustainable sources for its components is vital to mitigate environmental impact. A major challenge is the use of fetal bovine serum (FBS) in cell culture media, which raises ethical concerns and is expensive. FBS is made by collecting blood from unborn calves and processing it to extract the nutrient-rich serum used in cell culture. Investigating alternatives to FBS, with a focus on developing serum-free media, enhances the sustainability and ethicality of cultured meat production. This project explored algae protein isolates (APIs) as potential serum replacements in cultured meat production and revealed promising avenues. Various methods for extracting proteins from microalgae were tested, emphasizing the balance between optimizing yield and maintaining protein quality. Ultrasonication and alkaline extraction emerged as effective methods. While longer ultrasonication durations generally increased protein yield, they could also degrade protein quality. Balancing yield and quality were crucial for the successful extraction of growth factors needed for cell cultivation. API development showed promising results, particularly when combining ultrasonication and alkaline extraction. Lowering the concentration of APIs reduced their toxicity and supported better cell growth compared to initial tests. Washing the raw materials to reduce salt content improved cell growth, indicating that high salt content contributed to toxicity. The findings confirmed that algae-derived proteins have the potential to reduce FBS dependency, supporting the development of more sustainable and ethical cell culture media. Additionally, algae peptide mixtures (APMs) were developed and tested. APMs showed potential in boosting cell growth at optimal concentrations. However, variations in results highlighted the need for further optimization and testing. Overall, the study suggests that with further refinement, algae-derived protein and peptide extracts could become viable alternatives to FBS, paving the way for more sustainable and ethical advancements in cultured meat production. By reducing reliance on FBS and utilizing sustainable sources for cell culture media, the cultured meat industry can make significant strides toward a more sustainable and humane food production system. cultivated meat Micro Algae Cell Culture Media Culture Media FBS Replacement Applied Microbiology Agriculture and Food Sciences eng Lunds universitet/Teknisk mikrobiologi 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9161900 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Hydrolys och fermentering av S.latissima https://lup.lub.lu.se/student-papers/record/9161900 Lobell, Måns Lundgren, David Denna studie utforskade möjligheterna att använda sig av särskilda mer lättillgängliga enzymer ur tidigare studiers enzymblandningar för att ta reda på hur de kan bryta ner kolhydraterna hos brunalgen S. latissima till fermenterbara sockerkedjor utan specifikt anpassade enzymer som Alginate lyase och Laminarinase. Enzymerna som användes var α-Amylas, β-Amylas och Amyloglukosidas, tre enzymer som ofta används vid bryggning av alkohol. Genom enzymatisk hydrolys i optimala tider, temperaturer och pH-värden visade det sig att de inte lyckades påverka de komplexa kolhydraterna i S. latissima. En till studie utfördes med samma syfte men med syrhydrolys i åtanke där de mer lättillgängliga och livsmedelsvänliga syrorna ättiksyra och citronsyra används för att se om de kan möta sig med den vanligare använda svavelsyran från tidigare studier. HPLC-resultaten gav indikation på att cellulosan i brunalgen lyckats påverkas, där citronsyran visade lovande resultat. Den vidare fermenteringen med jästsvampen Saccharomyces cerevisiae gav inte någon etanol, förmodligen på grund av för få halter socker för jästsvampen att omvandla. En kombination av syrhydrolys som förbehandling följt av enzymatisk hydrolys är av intresse för framtida försök This study explored the possibilities of using specific, more accessible enzymes from previous studies' enzyme cocktails to determine wether they break down the carbohydrates of the brown algae S. latissima into fermentable sugar chains without specifically tailored enzymes such as Alginate lyase and Laminarinase. S. latissima enzymblandning α-Amylas β-Amylas Amyloglukosidas enzymatisk hydrolys syrhydrolys svavelsyra citronsyra ättiksyra sockerkedjor HPLC Saccharomyces cerevisiae livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2024 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9086577 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food https://lup.lub.lu.se/student-papers/record/9086577 Mathisson, Thea Göransson, Sofia Tetra Recart® är ett innovativt, kartong-baserat förpackningsalternativ till konserverad mat. Tetra Pak® har sett en ökad efterfrågan på en mindre förpackningsvolym av Tetra Recart®, vilket har gjort att Tetra Recart® utvidgat förpackningsportfolion med en ny, mindre förpackning på 100 mL. Förpackningars dimensioner kan påverka hållbarhetstiden för det förpackade livsmedlet, där mindre förpackningar (med ”headspace”) generellt sett har kortare hållbarhet jämfört med större förpackningar, på grund av större syre-mat förhållande i mindre förpackningar. På grund av detta är det viktigt att verifiera hållbarheten på syrekänslig mat i den nya, mindre Tetra Recart® förpackningen. I denna uppsats fylldes två olika förpackningsstorlekar (100 mL och 200 mL) med tre olika livsmedelsvarianter (majs i lag, naturlig mangopuré och mangopuré berikad med askorbinsyra). Två olika lagringsförhållanden (25°C och 35°C) studerades. För att utvärdera förändringar av livsmedlenas kvalitetsparametrar under förvaringen utfördes experimentella mätningar, samt utvärdering av, askorbinsyranedbrytninen, färgförändringar och syreförändringar. Dessutom utfördes kinetisk modellering av askorbinsyranedbrytningen och färgförändringarna, samt en sensorisk utvärdering. Slutsatsen som drogs var att livsmedelskvaliteten hos syrekänsliga livsmedel bibehölls lika bra under lagring i de olika förpackningsstorlekarna. Detta betyder att det större förhållandet mellan syre och livsmedel inte påverkar hållbarheten negativt. Dock hade lagringstemperaturen stor inverkan på kvaliteten på den förpackade maten. Därför kommer syrekänsliga livsmedel förpackade i Tetra Recart® förpackningar med olika storlekar med största sannolikhet att ha liknande hållbarhetstid vid samma lagringstemperatur. Detta indikerar att mindre förpackningsstorlekar, som är syrekritiska på grund av det stora syre-till-mat förhållandet, fortfarande kan vara lämpliga för syrekänsliga livsmedel. Tetra Recart® is an innovative, carton-based packaging alternative for canned foods. Tetra Pak® has seen an increasing demand of a smaller Tetra Recart® package size. Therefore, the Tetra Recart® package family has been extended with a new, smaller package volume of 100 mL. Package dimensions may impact the shelf life of the packed food, where a smaller package (with headspace) is suspected to have a shorter shelf life compared to larger packages due to larger oxygen-to-food ratio in the smaller sized package. Therefore, verifying shelf life of oxygen sensitive foods in the new, smaller Tetra Recart® package is critical. In this thesis, two different package sizes (100 mL and 200 mL) were filled with three different food variants (corn in brine, natural mango puree and mango pure enriched with ascorbic acid). Two different storage conditions (25°C and 35°C) were investigated. To evaluate the changes of food quality properties during storage, experimental measurements, and evaluation of ascorbic acid degradation, browning and oxygen changes was performed. Additionally, kinetic modelling of ascorbic acid and browning, as well as a sensory evaluation, were performed. It was concluded that food quality properties of oxygen sensitive foods were equally maintained during storage in the different package sizes. This means that the larger oxygen-to-food ratio does not seem to impact the shelf life negatively. Though, it was concluded that storage temperature had a large impact on the quality of the packed food. Therefore, oxygen sensitive foods packed in Tetra Recart® of different sizes will most likely have similar shelf lives at the same storage temperature. This indicates that smaller package sizes, that are oxygen critical due to the large oxygen-to-food ratio, may still be suitable for oxygen sensitive foods. Since the 19th century, canning has been a widely used preservation method for foods. Originally, canned foods were stored in metal cans and glass jars since they have excellent ability to prolong the shelf life and preserve nutrients in the food, but did you know that the only part of these packages that comes from a renewable resource is the paper label*? With increasing interest for sustainability, Tetra Pak® launched the Tetra Recart® solution, which is a modern, carton-based alternative to metal cans and glass jars. With 81%* lower carbon emissions and 40%* less energy requirements, Tetra Recart® is expected to be a more environmentally friendly packaging solution. However, Tetra Recart® has a challenge, which is to effectively protect the food from oxygen. In Europe, more than every fourth household are single households and this number have increased steadily since the 20th century**. This have led to an increased demand of portion sized food packages to avoid food waste in the smaller households. Therefore, Tetra Pak® is now releasing a smaller Tetra Recart® package with a volume of only 100 mL. To make sure that the food, especially food sensitive to oxygen, is safe and attractive to eat after storage in this package, we were asked to investigate this. We choose to focus on the breakdown of vitamin C, colour changes of the product and how the sensory characteristics, such as taste and texture, changed over time. All these factors are affected in a negative way when oxygen is present. Vitamin C is very crucial for the body and health and therefore, it is important to make sure that not all vitamin C is broken down when the food is supposed to be eaten. The colour of food is also very important to control since the food must look appealing. For example, no one wants to eat a brown pineapple. Last but not least, the taste is highly important because everyone wants to eat tasty and delicious food. From our study, we could see that the food kept its quality over time and that the small package did not cause any unwanted or unexpected changes of the food. Though, it was seen that the temperature that the package was stored in had a large impact on the food quality, where storage in room temperature (25°C) was better than warmer storage. However, the storage temperature does also affect the quality of food packed in metal cans and glass jars. Based on the results, it was concluded that the shelf life will not be affected when stored in Tetra Recart at 25°C, independent of the size of the package. Therefore, the new, smaller Tetra Recart package might be suitable even for oxygen sensitive foods. Shelf Life Ascorbic Acid Vitamin C Browning Headspace Tetra Recart® Food Engineering Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9087822 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Analysis of Process Technologies to Preserve Berries https://lup.lub.lu.se/student-papers/record/9087822 Zamudio Pedraza, Jose Abraham From all the wild berries that grow in Sweden only 2-5% is utilized (RISE, 2022). The United Nation has 17 goals for sustainable development, and many of those goals are related to sustainable food production (United Nations, 2022). A sustainable food product should have low environmental impact, social equity, and economic viability, while still containing essential nutrients (Woodhouse et al, 2018). There are many parameters to take into consideration when evaluating sustainability, as it is a complex system with many factors, I will only evaluate from the environmental impact perspective. The objective of this thesis is to analyze lyophilization, convective hot air drying, microwave vacuum drying, and osmotic dehydration to see if they are a better alternative to freezing berries, concerning cost of new equipment, environmental impact, preservation of nutrients, shelf life, and sensory properties. The berries considered are blueberries, bilberries, cranberries, and lingonberries because they have a similar composition. The study is conducted through a literature review. To evaluate the environmental impact of the mentioned technologies a sustainability checklist based on a Life Cycle Approach was conducted. The overall conclusion is that from all the assessed technologies in this thesis there is no better technique when it comes to preserve berries, all of them have their advantages and disadvantages, but to increase the utilization of the wild Swedish forest berries the development of a more efficient way to collect them could be an interesting project to develop. “Is freezing the best way to preserve berries?” Consumption of berries is important because they are rich in antioxidants and vitamins. Sweden has a big production of berries but only 2-5% of the Swedish forest berries are utilized (RISE, 2022). The most common berries that grow in the Swedish forests are lingonberries and bilberries. Lingonberries and bilberries are very similar to cranberries and blueberries respectively. However, cranberries and blueberries are mostly imported to Sweden. Something that could help to increase the utilization of the wild berries is understand the advantages and disadvantages of the different technologies to preserve them. Freezing is one of the most common technologies to preserve berries, but there are other technologies like lyophilization, microwave-vacuum drying, hot air drying, and osmotic dehydration that could be a better alternative, these technologies are assessed on this thesis comparing cost of the equipment, sensory properties, shelf life, nutritional properties and the environmental impact that could have the different technologies. The information was obtained through a literature review and the sustainability assessment was done through a questionnaire based on a Life Cycle Approach. Since the berries are harvested once a year it is important to choose a good preservation technique to later produce healthy and tasty food berry products. From the berries can be extracted antioxidants and aroma, this refinery process is an established business in some countries and could be a great opportunity for entrepreneurs or people related with the berry business in Sweden. The literature review showed that freeze-drying and microwave-vacuum drying are modern technologies that preserve fruits keeping the majority of them nutrients, freezing and hot air drying are the most common techniques currently used, and osmotic dehydration is an old technique that doesn´t need a big investment and is easy to carry out. The sustainability assessment showed that the main difference between these technologies is in the supply chain and storage stages. In my conclusion, comparing all the technologies I could see that no one is better than the other, rather it depends on the type of product you want to obtain. Also, I could see that one of the biggest challenges to increase the utilization of the wild Swedish berries is find a way to collect them because currently a lot of foreigners are brought to Sweden to collect the berries. berry processing freezing drying lyophilization microwave vacuum drying osmotic dehydration environmental impact food engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9088645 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages https://lup.lub.lu.se/student-papers/record/9088645 Fernandez Castaneda, Alejandra Multilayer food packaging are lined with an inner layer of plastic and has excellent barrier properties. However, plastics lose their mechanical properties after being exposed to certain conditions; the combination of factors generates failures in the material such as the appearance of cracks, this phenomenon is known as environmental stress cracking (ESC). Tetra Pak® has been interested in research on the formation of cracks in the bottom. Previous investigations have been carried out on packaging such as Tetra Top® and products with a high fat content as dairy creams and it was found that in some cases there were “aggressive” agent that accelerate the formation of cracks and increase the risk of ESC. This research focused on the study of chilled dairy creams, investigating the effect of unit operations in the production process (heat treatment: direct or indirect, and homogenization: downstream, upstream, and no apply) that could substantially influence the molecular structure and physicochemical properties of the final dairy cream. Therefore, three different phases were developed in the project; the first was the production of five batches of chilled dairy cream using a lab mini-UHT (with 5 different formulations). In the second, physical and chemical analyses of the dairy cream batches, and in the third phase, the indicative tests of food package interaction as the main objective of investigating the ESC. It is important to note that these tests were carried out on a laboratory scale, the purpose was to simulate the process conditions that occur in the dairy industry, but there are more factors to control, such as the flow speed, the homogeneity of the raw materials, among many other variables that are difficult to control. Nevertheless, the objective of finding significant differences in the final product depending on the applied process was fulfilled This is Environmental stress cracking (ESC) is one of the most common problems in polymers, this phenomenon usually occurs regardless of the time of polymer use, therefore, it can occur immediately after starting to use or it can occur in days, months, or years later. It is difficult to establish an analysis methodology that allows early detection of the fractures or cracks formation in the polymer before they are visible to the human eye. This problem has been detected in certain Tetra Top®, Tetra Pak carton packaging, used to package high-fat and refrigerated dairy creams. Theoretically, it is known that the formation of cracks can begin previously when the plastic material is subjected to stress, or bent, or sealed and increase the risk of cracks formations when it comes in contact with aggressive agents that accelerate the crack formation process. Cracks form and spread resulting in leaks, which is a problem for food producers due to loss of food product and loss of packaging, due to the loss of integrity of the packaging and the product exposed to environmental conditions. The objective of this study was to be able to predict which factors among processing line such as heat treatment and homogenization have a significant influence on the molecular structure of the dairy cream that are packed in the Tetra Top® that can accelerate the formation of cracks and obtain a correlation between the dairy cream product and the ESC in the bottom in the packaging. In this thesis, it was tried to find relationships between the characteristics of the molecular structure and the responses of the Tetra Top® packaging and its risk factor of ESC. For this reason, the production of chilled dairy cream is proposed using a mini-UHT laboratory scale, controlling variables of traceability of raw materials, the heat treatment and homogenization, as well as cooling phases and storage, among others. As a second phase, it was proposed to carry out an analysis of the dairy cream product obtained previously, such as fat and protein content, as well as analysis of particle size distribution, viscosity, emulsion stability and microscopy with protein staining. On the other, the heat load of the dairy cream was estimated by measuring the lactulose concentration, also it was carried out viscosity analysis at two temperatures of 6°C and 20°C. Moreover, the stability of the emulsion was analysed in a time of 70 minutes at 23°C using the technology based on the measurement of transmittance as the backscattering of near-infrared light at 880 nm, this study allows knowing the movement of the particles in the dairy creams and creating a prediction model on time of the stability of the emulsion. As a third phase, analyses were carried out to verify the food-packaging interaction, such as the puncture test using a setup in a force machine, this equipment is used to evaluate the ESC in the inside layer of the package as indicative test. The equipment gives as a result of tip displacement at failure in mm. The red-ink test was also carried out, which is a dye penetration test widely applied as a leak detection method. The result after to remove the cardboard layers of the material by hand is to visualize if it is the appearance of leak, points, or spots. Official ESC evaluation tests such as that specified by ASTM D1693, for example the Bell telephone or the Notch Constant Load Test (NCLT), are based on generating biaxial tension and at the same time putting the material in contact with the "aggressive" substance, thus evaluate the crack formation time, managing to quantify the risk of ESC. But these tests are unreliable and slow, they also require the use 6 of special equipment that quantifies the application of quantifiable forces, in addition to the fact that it is more complex to analyse the data obtained and to be able to generate possible solutions from this. In conclusion, the risk of ESC depends on many factors, among the main ones are the plastic material, the environmental conditions and the chemical agents that accelerate the formation of cracks. Therefore, in this study, the main focus was to evaluate and summarize all the possible factors associated with the "chemical agent", which in this case is chilled dairy cream, since it is considered a priority to establish correlations between the chemical and molecular structure of the product and the risk of ESC, and thus be able to generate certain recommendations to dairy cream producers that help them reduce the risk of ESC in Tetra Top® packages. Cream microestructure environmental stress cracking food technology and nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9089020 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Change in stability and characteristics of different sunflower press cake mixtures during fermentation with Lactiplantibacillus plantarum https://lup.lub.lu.se/student-papers/record/9089020 Nachemson Ekwall, Sarah Food's impact on the climate is getting more awareness, leading to an interest in finding possible solutions. One such is to use waste products to create new products. Sunflower press cake (SFPC) is a waste product from sunflower oil production with great potential because of its high protein content. The nutritional content, as well as its physicochemical properties, are affected by the source, for example, if the seeds are hulled or dehulled, as well as the pressing method during oil extraction. Together with whey, a waste product from cheese production, SFPC has the possibility of being a balanced nutritional food product. To increase the nutritional bioavailability and to create tasty food, the aim of this project was to ferment sunflower press cake dispersions. The addition of whey and homogenisation was investigated by analysing the pH change during fermentation, the viscosity before and after fermentation and the physical stability before and after fermentation. The results show differences between the SFPC where the dehulled and cold-pressed ones had the highest protein content and lowest insoluble fibre content. The solvent-extracted press-cake had the lowest dry matter and fat content. The fermentation with the cold-pressed and hulled cake led to the lowest pH and it had the shortest lag phase. It was also the most appetising looking, being beige while the others were brown. The methods showed whey affects both the stability and the fermentation, mainly by decreasing the pH further. The homogenisation influenced the stability, but it was not conclusive. In the future, it is recommended to try another lactic acid bacteria to see if it is possible to find a more suitable one. It is also recommended to analyse if the cold-pressing or dehullisation are affecting the results the most. Change in characteristics during fermentation of different sunflower press cake mixtures The cold-pressed and dehulled press cake was the most suitable for fermentation. The addition of whey decreased pH but increased the lag phase. The effect homogenisation has on stability was not conclusive. Plant-based eating become an important part of many people’s diets. The consumption of a diet rich in plant-based foods does not only lower the risk of for example getting cancer, diabetes, and heart-related disorders but it is also good for the climate. The increasing interest in climate-friendly foods also gives value to the use of waste products. An example of a plant-based by-product is the sunflower press cake (SFPC). It is left after the production of sunflower oil and is currently often sold as animal feed or as a raw material to produce biofuel. Depending on the methods used during oil extraction the press cakes have different characteristics and nutritional compositions. The objective for this project was therefore to see if it was possible to ferment mixtures of different sunflower press cakes. The results were analysed on the bases of changes in pH, viscosity, and physical stability. For the fermentation L.plantarum, a versatile bacterium which lately has been used to ferment plant-based yoghurts, is used. The fermentation has given good results with for example increased concentration of free amino acids. One problem is however that L.plantarum is a bacteria which needs rich media with a lot of nutrients to grow properly. It is therefore suggested to add whey, a waste product from cheese production, which might solve the issue. There are two other possible problems with the fermentation. One is that plant-based proteins are not able to gelatinize into a cohesive protein network, which is the reason for the increased viscosity of yoghurt. This problem is hoped to be addressed with the addition of whey. The other problem is the physical stability over time. It is not wanted for the press cakes particles to separate and create large particles or sediment. This is hopefully solved by the addition of homogenisation, a processing step which uses pressure to break the particles into smaller pieces. The results show a clear effect of the method used during oil extraction. The cold-pressed and dehulled press cake had the highest protein content, soluble protein content and soluble fibre content but the lowest insoluble fibre content. The fat content was the highest for the hulled press cake before solvent extraction and the lowest after solvent extraction. The lowest protein content was seen before solvent extraction. The pH started at 5.8-6.2 for the different press cakes and finished at 4.1-5.1 depending on the press cake and the methods. The lowest end pH was seen for the cold-pressed and dehulled press cake with added whey, the homogenisation did not affect the result. The highest end pH was seen for the hulled press cake after solvent extraction. The viscosity decreased for all samples, confirming the lack of gelling properties in plant-based proteins. The addition of whey did not change the results significantly, probably since there were no caseins present. The highest viscosity was seen for the sample with hulled press cake after solvent extraction and the lowest was seen for the cold-pressed and dehulled one. This gave the hypothesis that a combination of low fat content together with a high fibre content makes the particles able to hold more water, leading to high viscosity. However, more research is needed to draw any conclusions. The conclusions from the stability tests are unconcise. Sunflower press cake fermentation Lactoplantibacillus plantarum food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9089526 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

A Functionality Study of Mycoprotein https://lup.lub.lu.se/student-papers/record/9089526 Zhang, Luying The mycoprotein was obtained from the company, Mycorena. The mycoprotein is a potential source of alternative protein of the animal origin used as the functional ingredients in the food industry. In this project, mycoprotein concentrate (MC) and mycoprotein isolate (MI) were produced by freeze-drying the biomass and pH-shift processing together with freeze-drying, respectively. Moreover, the functionality study was focused on the foaming properties, emulsifying properties, and gelling ability of mycoprotein. This project was primarily focused on three parts: the mycoprotein isolation, the functionality impacted by factors such as salt, pH, pre-thermal treatment, and protein powder concentration, and benchmarking of the MC and MI with other plant-based proteins. MI was isolated using the pH-shift process which allowed the protein to solubilize at pH 10 and recover (precipitated) at pH 4 to reach the overall extraction yield of 37\% from biomass (dry matter basis). The soluble protein content of MC and MI did not show any significant difference at pH 7. It was found that the salt concentration could affect the foaming capacity of MC. After a pre-heat treatment at 70$^{\circ}$C of MC solution, the foaming capacity was significantly improved while the foaming stability was significantly decreased. At pH 5, 7, and the original pH (5.7), the emulsifying properties (capacity and stability) did not show any significant difference. Different salt and pH treatments lead to the different gelling performance of MC. As for benchmarking the functionality of MC and MI to other plant-based proteins, the foaming stability and emulsifying capacity of MC displayed the best performance, whereas the MI observed a relatively poor functionality in all foaming, emulsifying, and gelling experiments. It was suggested that such poor functionality of MI could result from proteolytic hydrolysis. In conclusion, the pH-shift processing conducted in this project was not a promising approach to studying the functionality of mycoprotein. However, the native protein in MC observed a greater emulsifying capacity which has the potential for further application. Further research surrounding the optimal protein isolation method without compromising the functionality of mycoprotein is worth studying. Protein is an important macromolecule that works on building new structural and functional proteins for both humans and animals. With the increased global population, animal protein cannot meet the nutritional demand, therefore, more alternative protein sources need to be explored. Mycoprotein is a novel protein source gaining more interest currently due to its complete essential amino acids (EAAs) composition and favorable protein utilization (NPU) value which is comparable to those of milk. For food application, study on the functionality of mycoprotein plays an important role in developing food formulations. As the freeze-dried biomass already has a high protein content, it is also called mycoprotein concentrate (MC) which can be used for the functionality study. However, it would offer a higher protein content and steady performance for functionality study and further application if the fermentation residue and fiber content are removed by extracting mycoprotein isolate (MI) with the pH-shift method. The pH-shift method was developed in the 1990s and it isolates proteins based on the difference in solubility that proteins in water exhibit at different pH conditions. The conformational changes of protein could occur during pH shift processing. The ability of a protein to impart beneficial properties to food in addition to its nutritional value is protein functionalities. Some factors can influence the functionality performance of protein such as salt, pH, and preheat treatment of protein solution. Studying these factors could provide a wider food application in the future. Although the protein structure changes during the pH-shift process, it is of interest to know both the functionality performance of MC and MI compared with other plant-based proteins that can be found on the market today. As an alternative protein source to functional proteins of animal origin, the functionality study of mycoprotein is worth investigating as it impacts the physical and chemical properties of food products. Understanding the functionality of mycoprotein provides an overall view of its future applications. mycoprotein protein isolation protein functionalities food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9089571 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Development of a Semisolid Baobab-based Protein Snack https://lup.lub.lu.se/student-papers/record/9089571 Bergman, David Wikner, Olle This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. At the time of writing, one of the biggest if not the biggest trend in the food industry is the replacement of animal-sourced proteins with plant-based proteins. Another big trend is the “clean label” trend, i.e., consumers rejecting food additives and preferring less processed foods. Arwa Foodtech AB is a company that specializes in the use of baobab fruit, an acidic, pectin-rich fruit hailing from sub-Saharan Africa. Since Arwa Foodtech is built around the baobab fruit, our formulation should be based on baobab as well. Several plant protein powders from different suppliers were assessed for the project, and PDCAAS for all possible protein combinations between the powders were calculated. Pea protein and Oat protein was selected as the best combination, with a PDCAAS over 100% when combined at a ratio of 44% Oat and 56% Pea. It quickly became clear that the biggest challenge when working with plant proteins was the mealy mouthfeel caused by protein insolubility. To fight this, the influence of pH and salt concentration on mealiness was investigated, and it was found that low pH and high salt content resulted in a smoother mouthfeel. However, this led to the formulation having an unacceptably tart taste. This was balanced by adding sweetness in the form of apple juice concentrate. The influence of protein concentration and cooking temperature on the gel strength of the product was investigated as well, and was compared to the gel strength of several competing products. The results showed that our formulation had very similar yield- and breakpoints to commercial products, indicating similar consumer experience from the product. After further sensory analysis, a final formulation was decided, containing baobab fruit, pea protein concentrate, oat protein concentrate, apple juice concentrate, water, coconut oil, and salt. The formulation has no E-numbered additives, has a protein content of 7,8 grams per 100g, 20,6 E% from protein, and has a PDCAAS score of 100%. This base is now ready for further development at Arwa Foodtech in order to colour and flavour the base, thus creating nutritious and sustainable products ready for the supermarket shelves. Baobab is a fruit from Sub-Saharan Africa, which has been consumed in local diets for as long as anyone can remember. It has a hard shell and hard seeds surrounded by a white fruit pulp. This fruit pulp is acidic (meaning it has a low pH, around 3,0), and contains a lot of pectin. Pectin is a type of molecule that makes liquids turn into gels, which can be seen in marmalade for example. Not only does Baobab have a unique and pleasant taste, it is also very nutritious, as it contains a lot of vitamins and minerals. In order to create a more sustainable future for the food industry, Arwa Foodtech AB wants to use the baobab fruit to replace animal-based ingredients, since it has the potential to do so, but is far better for the environment. In this particular project, Baobab has been used to create a base for a plant-based, spoonable protein snack, similar to a dairy-based quarg. Baobab has two main functions in the product: 1. The low pH of the Baobab along with a touch of salt helps the plant proteins added to the mix become solubilized. This makes the product taste smooth rather than mealy. 2. The pectin in the Baobab makes the product thicker and makes it more like the quarg it aims to mimic. In addition to Baobab, the product also contains Water, Oat protein concentrate, Pea protein concentrate, Apple juice concentrate, Coconut oil, and Salt. That means that not only is it suitable for vegans, it is also free from additives and added sugar, which is becoming increasingly appreciated by consumers. Thanks to careful optimization of the ratio of Oat to Pea protein, the product has a protein quality score (PDCAAS) at 100%, which is usually only achieved by animal proteins. By tweaking the cooking temperature and the protein content, the recipe was made to mimic the gel behaviour of commercial quargs and plant-based alternatives, giving the consumer a similar eating experience as a “normal” quarg. After almost six months of development, the base is now ready for the finishing touches, or in other words, some flavour and colour, and then the product will be ready for the supermarket shelves. By sharing the discoveries on how different parameters influence the sensory and physiochemical properties of a plant-protein based formulation, we hope to make future developments of similar products easier and more efficient. Baobab Protein Plant protein Oat Pea Rheology Development Innovation PDCAAS Gel Protein solubility Food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9089746 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Improving the understanding of heat transfer when boiling solid foods https://lup.lub.lu.se/student-papers/record/9089746 Nguyen Trong, Dat Determination of the fluid-to-particle heat transfer coefficient hfp is a fundamental problem in food engineering. Solutions to this problem help food technologists and cooks prepare foods with desired characteristics more efficiently in time and energy use. This study aims to determine the hfp-value in simmering and boiling solid foods. Furthermore, it investigates how the culinary terms simmering and boiling corresponds to the pool boiling study in heat transfer literature; and whether they have different impacts on cooking. Feyissa et al. suggested the method conducted in this study by using potatoes as measuring devices. The study observes the progression of gelatinization over time within potato samples during simmering and boiling to estimate the hfp-values of these cooking practices. It is followed by comparing the experimental travel distances of gelatinization with theoretical values calculated by unsteady-state heat transfer analysis using the Sum of Squared Residuals statistical test. The results show hfp-value of boiling is higher than simmering in the cooking of potato samples. However, this difference does not influence the cooking times significantly due to the limitation in the low thermal conductivity of samples. These results suggest that the method could estimate the hfp-value of simmering with high certainty. In contrast, another approach is needed to evaluate the hfp-value of boiling with higher precision. Besides, it recommends cooking solid foods by simmering over boiling because of its efficiency in energy use. What is the most sustainable way to boil foods? Turns out that simmering is the way to go for your future cooking practice. This project studies how fast heat transfers from hot water to foods in boiling and simmering through theoretical calculations and experimental observations with cooking potatoes. The rate of heat transfer is indicated by fluid-to-particle convective heat transfer coefficient hfp. Results shown that simmering takes more time to boil, however, it consumes much less energy to obtain similar results found in boiling. Indeed, it is more sustainable to cook food by simmering than boiling in terms of energy usage. From the literature, it is worth noticing that boiling water can provide much higher hfp value than simmering. One might intuitively say boiling water boils food faster than simmering water from this observation. However, in fact, the reduction in cooking time is insubstantial regardless of the hfp-values of boiling because the internal resistance to heat transfer is higher than the outer resistance in food cooking. Therefore, the convective heat transfer coefficient increments do not affect cooking time significantly. fluid-to-particle heat transfer coefficient heat transfer pool boiling boiling simmering starch gelatinization unsteady-state heat transfer analysis food engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9089927 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Hummus : En studie i laborationskala https://lup.lub.lu.se/student-papers/record/9089927 Oskarsson, Simon Nilsson, Axel Problembeskrivning: Efterfrågan och tillgången på hälsosamma måltidslösningar har ökat stadigt de senaste åren och inget tyder på att det är en trend som kommer ändras inom snar framtid. Livsmedelsbranschen är i ständig utveckling och marknaden för hälsosamma måltidslösningar on the go sparar mycket tid för konsumenter. Utmaningen med att använda sig av kikärtor som huvudingrediens är att man vill få ut så mycket näring som möjligt samtidigt som man vill få en len och angenäm slutprodukt. Minskat svinn och att ta vara på hela råvaran är något som blir viktigt. Så hur man lyckas att behålla skalen och fortfarande få en bra slutprodukt är eventuellt en utmaning. När man arbetar med livsmedel som ska konsumeras direkt ur förpackning så ökar kraven på livsmedelssäkerheten. Eftersom ingen uppvärmning sker hos konsumenten så krävs det att produkten redan har genomgått en behandling för att sänka den mikrobiella aktiviteten i produkten. Syfte: Syftet är att undersöka egenskaperna för en hummus gjord på dels kikärtan desi, dels på kikärtan kabuli. Då tanken är att utveckla en produkt som ska produceras i stor skala undersöktes även hummus gjorda på kikärtor med skal och utan för att se om det är möjligt att på så vis underlätta produktionen av produkten samt minska svinnet. Metod: Denna studie har genomförts med följande analyser; Näringsanalys, sensorisk analys, färganalys och texturanalys. Slutsatser: Värmebehandlingen hade en tydlig effekt på hummusens konsistens då resultatet visade på en fastare slutprodukt. Värmebehandlingen hade generellt en negativ påverkan på de sensoriska parametrarna, bortsett från desi värmebehandlad utan skal. De prover som innehöll skal fick ett sämre betyg i det sensoriska testet överlag jämfört med de prover som inte hade skal. Kabuli ansågs vara mer aptitlig än desi gällande färg och utseende. Näringsmässigt ligger de två kikärtorna jämt med varandra. Desi innehöll aningen mer protein och mindre fett än kabuli. Fiberhalten ökade med 1 procentenhet när skalet behölls, jämfört med den skalade varianten. Baserat på ovanstående sammanfattning och med hänsyn till det sensoriska testet så anses kikärtan desi mest lämplig att använda sig av, eventuellt en blandning. Problem description: The demand and supply of healthy meal solutions has increased steadily in recent years and there is no indication that this is a trend that will change in the near future. The food industry is constantly evolving and the market for healthy meal solutions on the go saves a lot of time for consumers. The challenge with using chickpeas as the main Ingredient is that you want to get as much nutrition as possible while you want a smooth and pleasant product in the end. Reduced waste and taking care of the entire raw material is something that becomes important. So how to manage to keep the shells and still get a good end product is possibly a challenge. When working with food that are consumed directly from the package, the requirements for food safety increase. Since no heat treatment takes place at the consumer, it is required that the product has already undergone a treatment to reduce the microbial activity in the product. Purpose: The purpose is to investigate the properties of a hummus made from chickpea desi and chickpea kabuli. As the idea is to develop a product to be produced on a large scale, hummus made from chickpeas with peel and without was also examined to see if it is possible to facilitate the production of the product and reduce wastage. Method: This study has been conducted with the following analyzes; Nutritional analysis, sensory analysis, color analysis and texture analysis. Main conclusions: In this study, it is possible to draw certain conclusions about which chickpea and hummus variant is best suited for preparing hummus. The heat treatment had a clear effect on the texture of the hummus as the result showed a firmer end product. The heat treatment generally had a negative effect on the sensory parameters, apart from desi heat treated without peel. The samples that contained peel received a lower grade in the sensory test overall compared to the samples that did not have peel. Kabuli was considered more appetizing than desi in terms of colour and appearance. Nutritionally, the two chickpeas are equal. Desi contained slightly more protein and less fat than kabuli. The fibres content increased by 1 percentage when the peel was retained, compared to the peeled variant. Based on the above summary and regarding the sensory test, the chickpeas are considered the most suitable to use, possibly a mixture. Kikärtor kabuli kabuli chana desi kala chana Fabaceae Garbanzoböna Cicer autoklavering sensorisk kvalitet baljväxter hummus food science livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9090046 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Increase of biogas production by incorporating residual streams from agriculture https://lup.lub.lu.se/student-papers/record/9090046 Fjäll, Stephanie To expand the biogas production in Region Västra Götaland (RVG), residual streams from the agricultural sector can function as a large-scale supplier of biomass. The production of biogas decreases the dependence of fossil fuels and the digestate that is formed can also be returned to the agricultural sector, creating a closed loop. The expansion was assessed in this thesis by the investigation of the biogas producers in RVG and the total potential of agricultural residues. An interview study was conducted for co-digestion and farm-based biogas plants, to investigate their capacity, interest and ability to introduce agricultural residues in their process. The utilisation of mechanical pretreatment was analysed to facilitate the implementation of fibrous residues. This study shows that the total theoretical potential of agricultural residual streams is equal to 1.31 TWh/year in RVG. The current biogas production in RVG is 300 GWh/year, where co-digestion plants account for 56 % and farm-based biogas plants for 5 %. The most used agricultural residue, with 91 % is slurry from cattle and pig. The interview study concludes that the biogas plants could increase the current capacity with 184 GWh/year by incorporating agricultural residues. Large co-digestion plants have the greatest opportunity of adapting its current facilities, but their main limitation is to receive a permit allowing them to expand the production and utilise other substrates. Out of all agricultural residues, manure is of highest interest for the biogas plants to include in its production, whereas fibrous residues are associated with challenges. The higher water content and receiving the manure-gas aid contributes to that manure is prioritised over other agricultural residues. The fibrous residues consisting of solid manure fractions, excess and discarded ley silage and straw account for around 68 % of the total theoretical potential and to include these substrates into the biogas production, pretreatment is needed. The present study shows mechanical pretreatment is currently the best choice of handling dry and fibrous substrates, with the hammer mill being the most suitable for large-scale operations and the mixer-wagon for small-scale operations. The energy spent on mechanical pretreatment is paid off if it increases the methane yield with 5 % and has an energy demand below 60 kWh/ton wet weight (ww) for manure, 150 kWh/ ton ww for ley silage, and 290 kWh/ton ww for straw. An economic evaluation concludes that an electricity price under 3 SEK/kWh with a biogas income of 0.8 SEK/kWh is needed for mechanical pretreatment to be profitable. The study concluded that further research and development is required to design a robust and reliable process to include straw and ley silage to a larger extent. För att utöka biogasproduktionen i Västra Götalandsregionen (VGR) kan restströmmar från jordbrukssektorn fungera som en storskalig leverantör av biomassa. Produktionen av biogas minskar beroendet av fossila bränslen och rötresten som bildas kan också återföras till jordbrukssektorn, vilket skapar ett slutet kretslopp. I detta examensarbete granskades utökningen genom en kartläggning av biogasproducenterna i VGR och den totala potentialen av jordbruksrester. En intervjustudie genomfördes för samrötning och gårdsbaserade biogasanläggningar, för att undersöka deras kapacitet, intresse och förmåga att införa jordbruksrester i sin process. Utnyttjandet av mekanisk förbehandling analyserades för att kunna implementera fiberrika jordbruksrester. Det här examensarbetet visar att den totala teoretiska potentialen av restströmmar från jordbruket 1.31 TWh/år i VGR. Den nuvarande biogasproduktionen är 300 GWh/år i VGR, där samrötningsanläggningar står för 56 % och jordbruksbaserade för 5 %. Den mest använda jordbruksresten, med 91 % är flytgödsel från nötkreatur och grisar. Intervjustudien konstaterade att biogasanläggningarna skulle kunna öka sin nuvarande kapacitet med 184 GWh/år genom att inkorporera jordbruksrester. De stora samrötningsanläggningarna i VGR har störst möjlighet till att anpassa sina nuvarande anläggningar men deras huvudsakliga begränsning är att få tillstånd att utöka sin produktion och röta andra typer av substrat. Av alla jordbruksrester är gödsel av högsta intresse för biogasanläggningarna att inkludera i sin produktion, medan fiberrika substrat anses vara förknippade med utmaningar. Den högre vattenhalten och gödselgasstödet bidrar till att gödseln prioriteras framför andra jordbruksrester. De fiberrika restprodukter bestående av fasta gödselfraktioner, överblivet och kasserat vall ensilage och halm står för cirka 68 % av den totala teoretiska potentialen och för att inkludera dessa substrat i biogasproduktionen behövs förbehandling. Resultaten från den här studien visar att mekanisk förbehandling för närvarande det bästa valet för hantering av torra och fiberrika substrat, där hammarkvarnen är bäst lämpad för storskaliga verksamheter och mixervagn för småskaliga verksamheter. Energin som spenderas på mekanisk förbehandling lönar sig om den ökar metanutbytet med 5 % och har ett energibehov under 60 kWh/ton våtvikt (vv) för gödsel, 150 kWh/ton vv för vall ensilage och 290 kWh/ton vv för halm. En ekonomisk utvärdering visar att det behövs ett elpris under 3 kr/kWh med en biogasintäkt på 0.8 kr/kWh för att mekanisk förbehandling ska vara lönsam. Studien drog slutsatsen att ytterligare forskning och utveckling krävs för att utforma en robust och tillförlitlig process för att inkludera vallgrödor och halm i en större utsträckning. Biogas, en underskattad miljöhjälte med stor potential. Biodrivmedel så som biogas hamnar lätt i skymundan då tillgången på biomassa utgör en begränsning. Men faktum är att biogasproduktion har goda förutsättningar att utöka om samhället satsar på utvecklingen av processen. Examensarbetet har undersökt hur jordbrukssektorn i Västra Götalandsregionen kan fungera som en storskalig leverantör av hållbar biomassa och hur stor andel biogasanläggningar i regionen kan eller vill använda sig av. En intervjustudie visade att anläggningarna kan öka dagens biogasproduktion på 300 GWh/år med 60 % genom att inkludera jordbruksrester, främst flytande gödsel från kor och grisar och rester från spannmålsodling. Det finns utrymme att utöka produktionen betydligt mer, eftersom den totala biogaspotentialen av restströmmar från jordbruket framgick till 1.3 TWh/år. Detta är fyra gånger mer än den årliga biogasproduktionen. För att uppnå denna potential behövs flera åtgärder genomföras. I dagsläget är flytande gödsel mer intressant som biogasråvara, då det är enkelt att hantera och uppmuntras genom gödselgasstödet som utbetalas av Jordbruksverket. Fiberrika jordbruksrester som halm och vallgrödor prioriteras bort, trots att miljönyttan av att odla vallgrödor som råvara till biogas kan likställas med det av gödsel. Det finns även ett intresse att introducera vallgrödor i växtföljden men ekonomiska medel saknas. Därmed finns det belägg att skapa lika förutsättningar genom att exempelvis inför ett vallstöd. De fiberrika jordbruksresterna inkluderat fasta gödselfraktioner var också associerade med process relaterade utmaningar enligt de undersökta anläggningarna. En lösning som presenterades är att finfördela materialet med en mekanisk förbehandling, för att göra materialet pumpbart och mer tillgängligt för mikrobiell nedbrytning. För storskaliga processer visade sig hammarkvarn vara en effektiv metod med avseende på den energin som investeras och kostnaden för elektriciteten som används. För småskaligt bruk var mixervagnar ett lämpligare alternativ. Men det behövs en beprövad process för att anläggningarna ska våga satsa på tekniken och de fiberrika råvarorna. Likaväl finns det biogasanläggningar med både rätt utrustning och ekonomiska medel som vill inkludera mer restströmmar från jordbruket, även de fiberrika. Emellertid stoppas dessa av en komplex och tidskrävande ansökningsprocess för att få eller förnya sina miljötillstånd. Denna begränsning riskerar att bromsa expansionen av biogas och därför bör satsningar göras för att skapa en mer effektiv process. Det främsta skälet att öka produktionen av biogas och utnyttja hela potentialen från jordbrukssektorn, är för att den levererar en cirkulär lösning. Biogasen kan ersätta fossila råvaror och rötresten som blir kvar kan återgå till jordbruket som biogödsel. När fiberrika substrat används kan rötresten också avvattnas och vara en råvara i ett bioraffinaderi, exempelvis för produktion av bioolja. Uppgraderad biogas kan ersätta naturgas, vilket är fördelaktigt både hållbarhetsmässigt och geopolitisk. Dessutom kan den användas i flytande form redan idag som ett bränsle till tungtrafik. En slutsats är att biogas är något vi borde satsa på och fokus framöver bör ligga på att utveckla tekniken kring användningen av fiberrik biomassa. Anaerobic digestion Agricultural residue Lignocellulosic biomass Mechanical pretreatment Biogas production Biorefinery Chemical engineering Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Kemiteknik (CI) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9091598 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Optimization of Bacterial Strains and Development of Fermented Seaweed https://lup.lub.lu.se/student-papers/record/9091598 Milopoulou, Eleni This study aimed to understand the exploitation of bacterial strains used in various combinations to assist in the fermentation of seaweeds. The topic stems from the need to consider the valorization of seaweeds due to their abundance in natural habitats as well as their use as an innovative and sustainable food. Fermentation is a traditional method that has been utilized for food preservation. It offers beneficial properties in addition to constituting a sustainable solution. Seaweed is an aquatic flora that is divided into three categories; brown, red, and green. In this study, the brown seaweed Alaria esculenta was considered. The starter cultures contained utilizing commercially procured lactic acid bacteria in their freeze-dried forms. The main species selected for this study were Lactobacillus strains; mainly involving L. plantarum, L. casei, L. paracasei, and L. rhamnosus. Given that glucose and mannitol form some of the main saccharides readily available in brown seaweeds, they were evaluated as substrates to be utilized for the growth of the combined lactobacilli strains. Subsequently, it was seen that all the combinations of the bacterial strains were able to use mannitol and glucose as substrates, by bringing about a pH drop in an industrially relevant timeframe. Analyzing the substrate consumption, it was found that mannitol consumption was over 50% in most of the combinatorial co-cultures. Estimating the short-chain fatty acids in mannitol samples, it was observed that lactic, propionic and butyric acid were the only significant acids detected. Consequently, the bacterial combinations were applied for the fermentation of seaweeds. Upon analysis of the results, the optimal combination of bacterial strains was not identified due to equal amounts of positive results involving the samples. The seaweed fermentation experiments lasted 6 days although the pH decreased to 4.5 after 1 day. The optical density was closely correlated to the growth of the bacterial strains, which was also increased after 1 day in all of the co-cultures. As a long-term goal, the fermentation process is aimed to be designed to not only help improve the seaweed’s nutritional and storage properties but also to create a commercial product empowered with a consumer-friendly taste and smell. Exploring synergies – Fermentation and Seaweed! What if seaweed could become more nutritious and be available in the market for everyone that wants to try innovative food? Seaweed is an aquatic plant that grows in any marine environment. Farmed seaweeds have skyrocketed as many of their applications have been developed a lot in the last years; industrial applications, food sources, fertilizers, and chemical extractions. However, seaweed has been used for many years all around the world, mostly in Asian countries, as its health benefits have been known. It provides high nutritional value; it contains a high amino acid profile and it is rich in protein, vitamins, and minerals. It also contains sugars like glucose and mannitol that can be fermented. Fermentation is a globally used method that utilizes raw materials, with lactic acid bacteria (LAB) contribution, in order to develop food products that can be preserved longer and offer probiotic health benefits. Although fermentation is a process that has been used in many other food products, like yogurt and sauerkraut, seaweed is a novel product its fermentation conditions are still under research. In this study, four different types of commercial freeze-dried bacterial strains and brown seaweed were mainly used. A detailed experiment was designed to study how the fermentation process can work for seaweed. Firstly, an experiment was done to evaluate different lactic acid bacterial strains and to acknowledge if the strains could work synergistically when they are combined. Glucose and mannitol were the main carbon sources that combined cultures utilized. It was found that all of the co-cultures are able to ferment, as the bacteria consumed the available carbohydrates. Moreover, at the end of the fermentation process, lactic acid was mainly produced from lactic acid bacteria. Finally, it was found that the seaweed can be fermented in a short time and reach a pH of 4.5 after 2 days. fermentation lactic acid bacteria seaweed cultivation bacterial growth applied microbiology Agriculture and Food Sciences eng Lunds universitet/Teknisk mikrobiologi Lunds universitet/Bioteknik 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9091817 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

En litteraturstudie om att klargöra polyfenolers effekt för prevention av neurodegenerativa sjukdomar https://lup.lub.lu.se/student-papers/record/9091817 Persson, Sarah Bakgrund I en åldrande befolkning ökar risken att utveckla neurodegenerativa sjukdomar. Begreppet neurodegenerativ sjukdom är ett samlingsbegrepp för många olika sjukdomar som har gemensamt att de påverkar neuronerna i hjärnan. Om dessa neuroner skadas eller dör kan kroppen inte ersätta dem, vilket gör att sjukdomarna som omfattas inte går att bota, de innebär funktionsnedsättningar för individen och leder ofta till en försämrad livskvalitet. Syfte Syftet med denna litteraturstudie var att belysa hur man med polyfenoler kan förebygga eller fördröja neurodegenerativa sjukdomar. Metod Metoden var en icke-systematisk litteraturstudie. I den inkluderades sex vetenskapliga artiklar uppsökta i databasen PubMed. Resultat Polyfenoler har visat sig fungera bra på många sätt mot många av orsakerna till neurodegenerativa sjukdomar som exempelvis inflammationer och oxidativ stress och har visat sig kunna förebygga och fördröja sjukdomarna. Slutsats Sammanfattningsvis ser resultatet av litteraturstudien ljus ut. Polyfenoler har visat sig fungera bra på många sätt mot flera av orsakerna till neurodegenerativa sjukdomar. Förhoppningsvis kan det skänka lindring till de som drabbats av dessa förödande sjukdomar. Framtida studier bör fortsätta fokusera på betydelsen av tarmhälsan och hur tarm-hjärna axeln egentligen fungerar. Alzheimers sjukdom Parkinsons sjukdom tarmmikrobiota polyfenoler neurodegenerativa sjukdomar livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9092359 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Product development of side-stream press cake through fermentation https://lup.lub.lu.se/student-papers/record/9092359 Eriksson, Jacob People in the EU are increasingly turning towards eating more plant-based foods with a lower climate impact than meat and dairy products. The subsequent increase in the production of plant-based products has resulted in large volumes of side-stream press cake, which up until now has mainly been used for animal fodder. The aim of this project was to develop a safe food product for human consumption, made through fermentation of Swedish oat and fava bean press cakes. To achieve this, the microbial safety of the raw press cakes was analysed, and different methods of fermentation with both lactic acid bacteria (LAB) and Rhizopus oligosporus were investigated. The fermented press cake was assessed according to different evaluation criteria and microbial analysis. The finished product was an oat press cake tempeh that is safe for human consumption. This product could be sold as a healthy, protein and fibre rich alternative to meat. The possibility of transforming a low value by-product into a high value food product would also be profitable for plant-based companies, and lead to a great reduction of waste in the whole industry. Klimathotet blir större varje år, och det vi äter spelar en stor roll för koldioxidutsläppen. Den mat som är mest skadlig är främst kött och andra djurprodukter. Dessa innehåller bra mängder protein och vitaminer, men det finns också vegetariska alternativ som är merklimatvänliga, som t.ex tempeh. Tempeh är ett fermenterat livsmedel som kommer från Indonesien. Tempeh är traditionellt baserat på sojabönor som fermenteras med ett med hjälp av ett ätbart mögel som heter Rhizopus oligosporus. Möglet skapar ett fast block som är helt täckt av vita mycelier. Tempeh kan man skära upp och marinera, eller steka direkt. Det smakar svampigt (gott) och är väldigt nyttigt då det är fullt med protein, fibrer och vitaminer. I mitt projekt har jag produktutvecklat tempeh gjord på pressad havre och åkerböna. Detta material är restprodukter från svenska företag som producerar växtbaserade havre- och bön-produkter. Just där blir det bara djurfoder eller slängs och det är ett slöseri! Det finns alltid en risk att “dåliga” bakterier växer under fermentationen och därför gjordes en säkerhetskontroll av mikroorganismerna i tempehn. Resultatet av projektet är färdig tempeh av havre som fullföljer kvalitetskriterier satta i projektet för utseende, fasthet och lukt. För fermentation av pressade restprodukter är det viktigt att göra kontinuerliga kontroller av bakteriehalter i den färdiga tempehn, men även i det råa materialet. Det visade sig att tempeh utan tillsatt vinäger hade högre halter av bakterier än rekommenderat, trots att tempehn fullföljde kvalitetskriterierna. Genom att sänka pH till 5.0 kunde bakterietillväxten minskas till säkra nivåer i havretempehn. För åkerbönstempehn gjordes ej mikrobiell analys p.g.a materialbrist. Food technology Livsmedelsteknologi Fermentation Product development Rhizopus oligosporus Lactic acid bacteria Press cake Side-stream Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9092444 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Falafel på favaböna : En studie på olika ingrediensers effekt på volym och textur https://lup.lub.lu.se/student-papers/record/9092444 Lavin, Johanna Valenzuela Diaz, Amanda Köttkonsumtionen ökar hela tiden och bidrar till en negativ klimatpåverkan. Detta på grund av de växthusgaser som köttindustrin medför. Att äta en mer växtbaserad kost kan ha en effektfull inverkan på minskandet av dessa växthusgaser. Sverige är ett av de länder som är sämst på att äta baljväxter, då vi mer eller mindre enbart äter ärtsoppa och bruna bönor med fläsk, när det kommer till baljväxter. Att kunna tillämpa fler proteinrika växtbaserade livsmedelsapplikationer kan bidra till att vi i Sverige kan äta mer baljväxter. Idag används svenskodlade favabönor enbart till djurfoder då vi inte har industrier för att kunna hantera processen och höja den till livsmedelskvalitet. I detta examensarbete har favaböna testats för att användas som en livsmedelsapplikation, i detta fall falafel. Studien är en jämförelse mellan fem olika recept med olika ingredienser, bland annat hävningsmedel och dess effekt på volym och textur. Studien innefattar också en proximate analysis som har gjorts för att jämföra favaböna med kikärta näringsmässigt. Resultatet visar att man utan problem kan använda favaböna som en livsmedelsapplikation och också som ersättning av kikärtor i falafel. Med hjälp av olika hävningsmedel, kan man se att falafelbollen ändrar sin textur samt volym. Bikarbonat är ett exempel på hävningsmedel som bidrar till att falafelbollarna bland annat blir större i volymen. Torkad persilja däremot påverkar inte volymen alls, utan blir den falafelboll som är minst. När man använder sig utav färsk persilja eller torkad persilja i olika recept, bidrar det till både den hårdaste ytan och den krispigaste falafelbollen. Utöver krispigheten och hårdheten, är den falafelboll som innehåller färsk persilja, också den som har mest vattenhalt i sig och är också en av dem som toppar tabellen med att ha klibbigast innandöme. Smakmässigt anser vi att det inte finns någon skillnad mellan att använda favaböna eller kikärta i en falafelboll. Ända skillnaden som kan förekomma är att falafelbollen med favaböna kan bli något grönare i färgen vilket vi inte anser vara till någon nackdel, då det är en attraktiv grön färg för ögonen. Näringsmässigt är det ingen större skillnad mellan kikärtor och favabönor, vilket är en stor fördel till att kunna använda sig utav favabönor mer i det svenska köket. Meat consumption keeps increasing, which in time, contributes to a negative climate impact due to the greenhouse gases that the meat industry causes. Eating a more plant-based diet can have a direct impact on the reduction of these greenhouse gases. Sweden is one of the countries were its people stick to a minimum number of legumes in their diet, as they only eat it in everyday meals like pea soup and brown beans with pork. Being able to apply more protein-rich plant-based alternatives, the variety of choice can contribute to us in Sweden being able to eat more legumes. Swedish-grown fava beans are only used for animal food as we do not have industries that are able to process the bean and raise it to a food quality suitable for humans. In this thesis, fava bean has been tested to be used as an alternative food choice. In this case study one has studied falafel. The study is a comparison of five different recipes with different ingredients including leavener and its effect on volume and texture. The study also includes a proximate analysis that has been done to compare the nutrition between the fava bean with chickpea. The result shows us that you can use fava beans as a food alternative and also use it to replace chickpeas in falafel. Using different lifting agents, you can see that the falafel changes itstexture and volume depending on the lifting agent. Bicarbonate is one example of a leavening agent that contributes to falafel balls becoming larger in volume, while dried parsley does not affect the volume or size, instead it gives us small falafel balls. When using fresh parsley or dried parsley in various recipes, it contributes to both a hard surface and crispy falafel ball. In addition to the crunchiness and hardness, the falafelball that contains fresh parsley, is also the one that has the most water content and therefore also one of those that top the list of most moist inside of the falafel balls. In terms of taste, we believe that there is no difference between using favabean or chickpeas in a falafelball. The only difference that can occur is that fava bean can contribute to a slightly green color of the falafel balls. This is not considered to be a disadvantage, as the green color is pleasant to the eye. Nutritionally, there is no difference between chickpeas and fava beans, which is a great advantage for the use of fava beans in the Swedish kitchen. food science livsmedelsteknik favaböna falafel proteinskifte Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2022 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9093085 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID https://lup.lub.lu.se/student-papers/record/9093085 Lindmark, Arvid In this project, attempts were made to identify and quantify two polyfunctional thiols – 4-mercapto-4-methyl-pentanone and 3-mercaptohexyl acetate – and three monoterpene alcohols – linalool, geraniol, and β-citronellol – in beer samples. In order to avoid the use of hazardous compounds such as dichloromethane and hydroxymercuriobenzoate, common in traditional methods, two novel techniques were tested: a pure liquid-liquid extraction of the beer samples with cyclohexane, and a liquid-liquid extraction with cyclohexane followed by solid phase extraction on silver ion columns. Analyses were then performed with GC-FID. Evaluation of the methods showed both to be insufficiently sensitive to measure the low concentrations of thiols in the beer samples. The complexity of the beer matrix also proved cumbersome, as the analyte peaks of the more abundant monoterpene alcohols in the chromatograms were often blotted out by non-analyte peaks. To improve this method towards thiol analysis, it is recommended to further enrich the extracts, such as by allowing the volatile solvent to evaporate and thereby increase the concentration of analyte in the remaining solvent, or to use a different detector such as a mass spectrometer or a sulfur chemiluminescence detector. To improve the methods towards monoterpene alcohols, it is recommended to use a column that more specifically retains the compounds of interest or use a slower temperature programme to improve resolution between peaks. Understanding the flavour chemistry of beer is one of the most effective ways of improving it. In this study, attempts were made to analyse the content of polyfunctional thiols in beers treated with products intended to increase the content of thiols. The analyses were performed using two novel methods, developed to avoid the hazardous chemicals used in traditional analysis. Over the last decade, the popularity of hazy beers with fruity aroma and low bitterness has spiked massively. As a consequence of this much effort has been put into understanding the key to producing these delicate beer styles, and by applying methods and previous findings from the wine industry to beer and hops, scientists have been able to isolate so-called polyfunctional thiols as an explanatory factor. Thanks to their incredibly low detection threshold, some of these substances – although only present in nanogram per litre levels – give beer or wine a pleasant smell of tropical fruit, box tree or black currant. In order to evaluate whether a process, a product, or a hop variety contributes to the overall thiol content in a beer, a reliable method of analysis is required. This is challenging as the concentration of thiols is so low, and traditional methods have had to rely on using hazardous compounds to achieve good results. In this study, beers treated with products meant to increase their thiol content were analysed using two novel methods involving less hazardous chemicals. The thiols were extracted using either cyclohexane – a relatively common organic solvent popular for its low toxicity – or using solid phase extraction on silver ions – chosen because silver ions have a similar affinity to thiols as do the more traditionally used mercury compounds but are much less toxic. After extraction the extracts were analysed in a gas chromatograph, which separates volatile compounds based on their volatility and their affinity to the column on which the separation is performed. As the compounds leave the gas chromatograph at different times, they are detected in a flame ionization detector, and an amount of each substance can be determined. Unfortunately for this study, the results proved to be inconclusive: while some hop compounds, such as the common monoterpene alcohol linalool, could be detected in many of the studied samples, no thiols were reliably detected. It is likely that this is because of the low concentration in the beer samples, and thus the method would need to be revised to include some concentrating step in order to be effective. This could be done by including an evaporation step, where a large amount of the solvent is evaporated and the concentration of analyte is thus increased, however this would risk losing or altering some of the analytes, which would require further evaluation. Beer Hops Thiols 3MHA 4MMP Food Technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2022 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8876477 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Adapting small-scale agriculture to climate change - techniques for coping with increasing droughts in southern India https://lup.lub.lu.se/student-papers/record/8876477 Olofsson, Felicia Tunlid, Johanna A major consequence of climate change will be changes in precipitation. Both amount and distribution will be affected and the changes will vary greatly between different places on the globe. In the inland parts of Pudukottai district, located in southern India, as well as in many other places, the result will likely be increased water scarcity and severe droughts, with dire consequences for food security. The aim of this study is to investigate different techniques for adapting small-scale agriculture to these changes in precipitation, focusing on rainfed agriculture in dry areas where water scarcity is a major problem. A mixed method has been used, consisting of a preparatory literature review and a field study in Pudukottai district. The literature review provided an overview of available techniques for dryland farming, whereas the field study examined the sustainability of one chosen technique; crop and variety selection. The field study was divided into two parts, partially quantitative interviews with farmers and qualitative interviews with experts working at the organisation Kudumbam. The results when changing to a more drought-tolerant paddy variety or a more drought-tolerant crop (millets) primarily show advantages in all three aspects of sustainability; ecological, economic and social. However, if the effects of climate change will continue or worsen, it is likely that further measures has to be taken to enable future farming in the area. Klimatanpassning av småskaligt jordbruk - en fallstudie i södra Indien En förutsättning för att vi i framtiden ska kunna föda jordens ökande befolkning är att vi anpassar vårt jordbruk till klimatförändringarna. På många platser i världen innebär detta att man måste möjliggöra odling i ett mycket torrare klimat. I vår studie undersöker vi vilka tekniker som finns för att underlätta detta och ger en hållbarhetbedömning på en utvald teknik. En av nutidens största utmaningar är hur vi ska hantera och anpassa oss till rådande och framtida klimatförändringar. En viktig och väldigt omfattande aspekt av detta är förändringen i nederbörd, något som kommer visa sig både i förändrade mängder och mönster av regn. Inte minst är detta ett stort problem inom jordbrukssektorn, som är så intimt kopplad till vatten. Syftet med den här studien är att undersöka olika tekniker för att bedriva jordbruk i väldigt torra områden. En litteraturstudie ger en överblick över vilka tekniker som finns och en fältstudie i Tamil Nadu, Indien undersöker hållbarheten hos en av dessa tekniker, nämligen val av sort och gröda.Vi kom fram till att byta sort eller gröda till ett mer torktåligt alternativ är ekologiskt, ekonomiskt och socialt hållbart men ställer oss frågande till huruvida detta kommer räcka för att möjliggöra framtida jordbruk i torra områden. Vilka delar av världen kommer då drabbas av klimatförändringarnas effekt på nederbörd? Förändringarna kommer troligtvis att se väldigt olika ut beroende på var i världen man befinner sig och kommer variera på lokal skala. På vissa platser kommer man få problem med intensiva regn och översvämningar och i andra områden kommer långa torkperioder vara ett stort problem. Särskilt utsatta områden kommer vara de som redan nu känner effekterna av ett förändrat klimat. I många av dessa områden är även matförsörjningen ett stort problem vilket förväntas förvärras i framtiden. I inlandsdelarna av distriktet Pudukottai, där fältstudien genomfördes, är torka och matförsörjning stora problem för de lokala bönderna och områden med förhållanden liknande dessa kommer med all säkerhet att öka i och med klimatförändringarna. Eftersom stora delar av världens småskaliga jordbruk endast använder sig av regnvatten är det relevant att undersöka hur anpassningar kan göras till de nya omständigheterna. Många av de bönder vi mötte kände hopplöshet inför ett framtidsscenario med fortsatta eller ökande torkor. Hur ska man kunna odla när det inte kommer en droppe regn på sex månader eller mer? Det är alltså av största vikt att man inom en snar framtid hittar praktiskt genomförbara lösningar för att bemöta de här förändringarna och att dessa är hållbara ur ett ekologiskt, men även ekonomiskt och socialt perspektiv. Climate change adaptation small-scale agriculture dryland farming crop and variety selection sustainability Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2016 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8877805 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Effects of low quality soil, drought and systemic pesticides on plant flowering traits in Brassica Napus L. https://lup.lub.lu.se/student-papers/record/8877805 Vessling, Sofie One of the most important ecosystem services is animal pollination, which has been found to increase both crop quantity and quality and hence is important for sustainable food production. To provide food to an increasing population, farming systems are intensifying to maintain high crop yields. However, stressors such as climate change and intensified agricultural production schemes may alter plant flowering traits important for pollinator attraction, with the potential consequence of reducing pollination services. In this study, plants of rapeseed (Brassica napus L.) were exposed to drought, low soil quality and the neonicotinoid clothianidin, a systemic pesticide. Responses in plant flowering traits including nectar and pollen production, size and number of flowers, time before flowering and water content in pollen were measured to find individual or combined treatment effects. My results show that low soil quality in combination with drought reduced pollen and flower production, in addition to this, pesticide treatment in combination with low soil quality seem to increase the production of pollen. Flower production were reduced by both low soil quality and drought as individual factors, suggesting that the plant adapt by primarily reducing the number of flowers rather than reducing traits such as nectar and pollen quantity on each flower. The other plant traits investigated did not show a treatment response. Negative effects from reduced resources important for foraging may decrease pollinator attraction, consequently reducing seed yield. Effekter från klimatförändringen och bekämpningsmedel på en av våra viktigaste jordbruksgrödor - Raps. Vår jord står inför svår prövning. Klimatförändringen och ökad användning av kemiska bekämpningsmedel inom jordbruksverksamheter är två kommande utmaningar för oss att hantera. Denna stress som jorden utsätts för kommer inte bara ha direkt påverkan på mänskligheten, utan även störa viktiga sampel mellan arter som ger oss nyttotjänster, ekosystemtjänster. Pollination är en sådan tjänst. Bin, humlor, flugor och många andra insekter hjälper oss människor genom att förflytta pollen från blommors ståndare till pistillerna och därmed säkerställa reproduktion och skörd. Blommorna har flera olika egenskaper och strategier för att locka till sig insekterna. Tyvärr är dessa egenskaper hotade att störas av klimatförändringen och kemiska bekämpningsmedel. I detta arbete har jag undersökt hur egenskaper hos raps (Brassica Napus L.) påverkas av torka, sandig jord och bekämpningsmedlet Klotianidin, vilka alla tre anses vara potentiella konsekvenser av växthuseffekten och intensifiering av jordbruksverksamheter. Vilka egenskaper som är viktigast för en växts attraktionskraft av pollinerande insekter är fortfarande under debatt, i denna studie har produktion av nektar och pollen, antal och storlek av blommor samt tiden mellan sådd och uppkomst av första blomma undersökts. Resultatet visar att plantor som växer i torka och sandig jord hade minskad pollen produktion och färre producerade blommor under växtperioden, medan de andra egenskaperna hos raps förblev oförändrade. Växter som planterats i sandig jord men behandlats med klotianidin visade däremot ökad pollen produktion i jämförelse med växter utan bekämpningsmedel. Torka och sandig jord hade även individuell effekt på antalet blommor, vilket tyder på att raps anpassar sig till låg vatten tillgång genom att i första hand minska antalet blommor snarare än att minska attraktionskraften hos varje blomma. Att varje växt har minskad produktion av antal blommor och pollen innebär att chansen till lyckad reproduktion minskar, även om det är oklart hur blommans attraktionskraft för pollinerande insekter kommer förändras i det stora hela i och med att många av de undersökta egenskaperna inte påverkades av behandlingarna. Dock innebär detta att skördarna kommer minska, vilket är en negativ utveckling för oss människor som ökar i antal. För pollinerande insekter, främst bin, innebär resultatet ett minskat proteinintag, eftersom dess främsta proteinkälla är pollen. Klotianidin gav däremot positiva effekter för pollen produktionen. Det har dock visats att samhällen av pollinerande insekter i närheten av fält behandlade med klotianidin krymper, vilket innebär att de positiva effekterna för pollen produktionen till viss del kan tas ut av negativa konsekvenser för pollinerande insekter. I framtiden, då både användningen av klotianidin väntas öka, men även antalet områden med torka och sandiga jordar, är det extra viktigt att bibehålla ett fungerande samspel mellan växter och pollinerande insekter. Det har nämligen visats att pollination av insekter är en extra viktig ekosystemtjänst att bevara i en varmare värld, då växter som besökts av insekter har högre skördar än vanligt. Då vi människor ökar i antal och kräver mer föda är det därför viktigt att försöka anpassa och förstå dessa negativa konsekvenser hos en av våra viktigaste jordbruksgrödor – raps, för att säkerställa höga skördar och fungerande interaktioner mellan pollinerande insekter och växter. Agriculture Flower density Pollen production Insect pollination Pollination Drought Low quality soil Clothianidin Climate change Neonicotinoids Brassica Napus Plant resources Rapeseed Nectar production Systemic pesticide Flower traits Agriculture and Food Sciences Biology and Life Sciences Earth and Environmental Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2016 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8878319 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology LifeEarthScience SocialBehaviourLaw

Varför handla ekologiskt? - Gröna konsumenters självidentitet och riskmedvetenhet https://lup.lub.lu.se/student-papers/record/8878319 Jönsson, Rickard Karlsson, Viktor Syftet med denna studie är att ta reda på varför vissa konsumenter väljer att handla ekologiskt och vad som är deras drivkrafter. För att undersöka dessa motivationsfaktorer används en kvalitativ metod där tio ekologiska konsumenter har djupintervjuats och en fokusgruppintervju med fyra konsumenter har genomförts. Det empiriska materialet utgörs av kunder som kontinuerligt handlar i butikerna Sju Bönor i Helsingborg och Rydebäck, vilka enbart säljer ekologiska livsmedel. För att svara på studiens frågor har Ulrich Becks teorier om risk och Anthony Giddens teorier om självidentitet, samt kompletterande teoretiker och forskare inom samma fält, använts. Grundar dessa medvetna gröna konsumenter sina köp i form av en riskmedvetenhet och oro inför framtiden, och/eller beror det på att de vill undvika ohälsa för sig själv och andra? Finns det en koppling mellan konsumenternas riskmedvetenhet och bekräftelse av deras självidentitet? Efter att det empiriska materialet har analyserats kunde fyra centrala motivationsfaktorer åskådliggöras. Den första motivationsfaktorn var att undvika risken att få i sig gifter och hälsofarliga kemikalier som konventionella produkter kan innehålla. Den andra faktorn var att konsumenterna visade en oro inför den framtida miljöutvecklingen och att de handlade ekologiskt till förmån för planetens hälsa. Den tredje anledningen till ekologisk konsumtion byggde på ett moraliskt ansvar och en oro kring arbetsförhållandena för de människor som arbetar med och odlar de konventionella produkterna. Den sista motivationsfaktorn handlade om att konsumenterna kunde bekräfta sin livsstil och sitt levnadssätt genom att handla ekologiskt. Det gick också att se att det fanns en koppling mellan att vara riskmedveten och att bekräfta sin självidentitet. När konsumenterna gör det ekologiska valet uppstår en bekräftelse av hur de ser på sig själva, nämligen som risk- och hälsomedvetna. Riskmedvetenhet Grön konsumtion Ekologisk konsumtion Självidentitet Agriculture and Food Sciences Earth and Environmental Sciences Cultural Sciences Social Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2016 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8880050 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

“Vad ska vi äta?” - en prognos om hur exploatering av åkermark och export av spannmål påverkar Sveriges förmåga till självförsörjning av spannmål. https://lup.lub.lu.se/student-papers/record/8880050 Magnusson, Emeli This study analyze how the exploitation of agricultural land affects Sweden's ability to remain self-sufficient in grain, and the consequences that arise when agricultural land with the highest classification is disappearing the fastest. As the population increases the food production must also increase at the same pace. An important crops for Sweden's food supply is grain and it stands for a large portion of the food consumed in Sweden. Since the midfifties, Sweden's arable land has been reduced and the need for grain has increased, mostly because of the increasing in production of meat products that require large quantities of grain to products. A reduced meat consumption extends the likely period of time that Sweden can be selfsufficient in grain consumption, but this change cannot be considered likely to achieve. To reduce meat consumption to an amount that does not affect grain production the meat consumption must drop by 40% by the year 2036 and continue to drop in order to maintain the domestic production at the same level. The cultivation of new farmland should not be seen as a compensation for the disappearance of old farmland. Land reclamation is expensive and produces even after several decades of land use significantly less yields than older farmland The best and most productive farmland is unfortunately the land that is disappearing the fastest because of exploitation. If the most productive land is preserved, a small area can produce the same amount of grain on a surface that is only a third of the size of the arable land of lower quality. The study shows that even if all exploitation subsides and no export of grain occurs, Sweden within 35 years will be unable to produce enough grain to be selfsufficient if no change occurs in the population’s food consumption habits. The consequences of the exploitation is that Sweden in the future will not have sufficient arable land to remain self-sufficient in grain, and have to rely on importing sufficient quantities. spannmål åkermark exploatering självförsörjing Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2016 H1 application/pdf

oai:lup-student-papers.lub.lu.se:8880177 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Medicine

Listeria monocytogenes i livsmedel: Risker och förebyggande åtgärder https://lup.lub.lu.se/student-papers/record/8880177 Eriksson, Ida In this study the dangers of Listeria monocytogenes presence in food and the problem it creates for general food safety is presented. The aim of this study was to highlight the importance of food safety, especially when it concerns Listeria monocytogenes. The study should also give an insight to the part that Listeria monocytogenes plays among food and the risks that follows. Furthermore, it will give advice on preventive measures to prevent contamination from Listeria monocytogenes. The data for this study was selected from already existing research. Data was also selected from past cases of listeriosis occurring in Sweden. Listeria monocytogenes is a bacterium that survives and grows in environments where other bacteria often don’t. These environments are especially refrigerators, vacuum-packed food or food packed in modified atmosphere. The bacterium causes the disease listeriosis that has a mortality rate of 20 – 30 %. The disease usually affects certain groups of people more than others. These groups are pregnant women and people with weak immune systems. Statistics show that listeriosis has become more common in Sweden, since the average number of cases around the early 2000’s was about 40 each year and during 2014 over 120 cases had been reported. To prevent contamination of Listeria monocytogenes the food businesses should have a self-control program that incorporates the HACCP-principles. The conclusions of this study are that Listeria monocytogenes can be found in environments where many other bacteria cannot. The strongest danger of the bacterium is listeriosis. And lastly, the preventive measures that are the most important regarding Listeria monocytogenes are god hygiene and sanitation, food premises’ adaptation for good sanitation, control of temperature and knowledge about food safety. Den farliga bakterien som förorenar vår mat och gör oss sjuka Listeria monocytogenes, även vardagligt kallad endast listeria, är en bakterie som trivs och växer i miljöer där många andra bakterier inte kan växa. Listeria orsakar sjukdomen listerios, som är ganska ovanlig, men har en dödlighet på ca 20 – 30 %. Sjukdomen har på senare år blivit allt mer vanlig i Sverige. Som tur är finns det olika åtgärder som kan vidtas för att undvika att listeria förorenar ett livsmedel. Listeria kan växa i miljöer där det finns lite eller inget syre, i temperaturer ända ner till noll grader, i mat som har upp till 10 % salthalt och på ytor av rostfritt stål och glas. Detta gör att den kan leva i exempelvis vakuumförpackade livsmedel och den växer även bra i kylskåp. Lyckligtvis kan man döda bakterien om man värmer maten till en temperatur av 72o C. Livsmedel där listeria ofta finns är mat som går att äta direkt ur förpackningen till exempel mjuka ostar, kallskuret kött såsom smörgåspålägg, Frankfurter korvar, kallrökt, varmrökt eller gravad fisk, fermenterad fisk och färdigtillagade och skalade räkor. Helst ska dessa typer av livsmedel ätas så färska som möjligt, för att undvika att man blir sjuk. När man blir sjuk på grund av listeria får man listerios. Sjukdomen har ökat mycket under den senaste tiden, med över 120 fall år 2014. Denna sjukdom finns i två olika versioner, en som är ganska ofarlig och en som är betydligt mer allvarlig. Den förstnämnda drabbar normalt friska vuxna människor och ger samma symptom som vid vanlig matförgiftning. Den allvarligare versionen drabbar personer som finns i speciella riskgrupper. Riskgrupperna består av framför allt gravida kvinnor och personer med nedsatt immunförsvar och listerios orsakar i dessa fall hjärnhinneinflammation och blodförgiftning. Hos gravida kvinnor är det fostret som tar skada och detta leder till missfall eller förtidig födsel av ett svårt sjukt barn. För att undvika att bli smittad av listeria gäller det att förhindra att livsmedlet blir förorenat med listeria redan vid tillverkningsstadiet. Bakterien fäster ofta på utrustningen och i golvbrunnar. Rengöring av lokalen och utrustningen blir då viktigt och även att man har designat lokalen och utrustningen så att effektiv rengöring kan ske. Personlig hygien är även en av de viktigaste sakerna att ha kontroll på. Kylförvaring är också viktig och man ska se till så att uppvärmning sker vid rätt temperatur, men det allra viktigaste borde vara att rätt utbildning ges till anställda som hanterar livsmedel, för att de ska veta hur man undviker denna fara. Syftet med arbetet var framför allt att framhäva vikten av att säker livsmedelshantering finns. Arbetet ska kunna fungera som en översikt över faror och risker som listeria medför och vilka åtgärder som finns för att undvika dem. listeria monocytogenes livsmedel listerios livsmedelslokal HACCP Agriculture and Food Sciences Biology and Life Sciences Medicine and Health Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2016 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8881577 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

The effect of mechanical shear in ambient yoghurt https://lup.lub.lu.se/student-papers/record/8881577 Magdaleno Morales Henrysson, Emilia Yoghurt is a fermented product form the milk, well known in the world. The fermentation is carried out by Lactic acid bacteria (LAB). The most common are Streptococcus thermophilus and lactobacillus bulgaricus, these bacteria make the milk acid, generating a disturbance in the casein micelles making a solid mass called coagulum. This specific LAB also produces expopolysaccharides (EPS) that form the characteristic ropy in the yoghurt. There are many types of yoghurt based in its consistency; the most popular are the set and the stirred type. Set yogurt is the solid coagulum where the yoghurt is incubated, cooled and retailed to the consumer in the same container. The stirred yoghurt is fermented in a big container and after fermentation the coagulum is destroy gentle, cooled and pumping to the final package to the consumer. Ambient yoghurt production is the same as stirred type whit the difference of the ambient yoghurt is heat-treated after fermentation in order to inactivate the LAB and so therefore prolong the shelf life of the product; due to this, ambient yoghurt doesn’t needs to be cooled. Heat-treatment and pumping have an impact in the final viscosity and stability as water retention in the product since the yoghurt gel is shear sensitive. The use of different stabilizers is needed to maintain the quality parameters of the yoghurt as the viscosity perceived as smoothness and avoid the syneresis (separation of the whey). The correct mix in the stabilizers added to the yoghurt and to know how yoghurt behaves during shearing in the process presents new challenges in the dairy industry with the finality to give the consumer a product with long shelf life that keeps the smoothness and stability characteristic in the yoghurt. Taking into account these considerations, the purpose of this study was to evaluate the rheological behaviour of the yoghurt after applying mechanical shear to the stirred yoghurt. The procedure of the experiment consist in 3 parts: 1) the setting of the rig to simulate the shear rates in the industry (called as low, medium and high shear rate), from low shear rates, medium and high 2) Yoghurt production based in two different standard ambient yoghurt formulations with stabilizers: a) Formula 1 (F1) and its control (F1C) and Formula 2 (F2) and its control (F2C). F1 and F2 had modified starch and pectin, with the difference that F1 had gellan gum and F2 gelatin 3) applying the shear rates in different times (30 and 60 seconds) to the yoghurt in the rig and in the rheometer. Before and after the shearing of the product in the rig and in the rheometer, it was measured the percentage of water retention (%WR) and the viscosity in a rheometer to see how were the changes of F1 and F2 after shearing in rig and rheometer. The results showed that both formulas and controls were sensitive to shear but behave different due to the stabilizers used. F1 viscosity after shearing shows better stability, it can be attributed to the gellan gum, on the other hand it doesn´t have good %WR even though with the addition of stabilizers and had a continuous decreasing after medium and high shearing. F2 has higher viscosity and better higher retention than its own control but does not have a good viscosity stability having a constant decreasing when shear was applied, however the %WR was higher and more stable at high mechanical shear; gelatin could be the answer for this behaviour. The different times that the same shear rates were applied to the samples (30 and 60 sec) doesn´t show a significative difference in the viscosity and the %WR. Finally the viscosity results of the yoghurt which run in the rig are not the same as the ones that run in the rheometer, even though the formulas used in the development of the rig were correct, the prove is the %WR in both samples which run in different systems (rig and rheometer) has not significative difference. Yoghurt is a well known product, for its healthiness, taste and pleasant texture in the mouth. As yoghurt is gaining more popularity the necessity to reach more consumers is evident. Maintaining the cool chain, that keeps the yoghurt fresh, sometimes is not easy and even more if the transportation of the product takes long time, this could result that shelf life of the yoghurt is shorter when it reaches the consumer. The ambient yoghurt is yoghurt that can be in ambient temperature and has a longer shelf life than the traditional cooled yoghurt. The yoghurt characteristics are formed due to fermentation of milk; fermentation is the process in which a complex substance breaks down into single substances. In case of the yoghurt Lactic Acid Bacteria (LAB) are bacteria that transform the milk to yoghurt, prefers to grow at temperatures around 40 to 44°C. LAB likes to ferment the sugar of the milk, called lactose, when LAB ferments lactose generates acid; this acid formation cause disturbance in the substances that form the milk structure. Casein, which is the protein of the milk are one of the many molecules that integrate the milk, as fat and whey. When the milk is not acid all these substances are dispersed, that is why the milk is liquid, and some of these substances repels each other as the caseins but when the milks acidifies, caseins attracts grouping and forming nets, this aggregation is called coagulum. When yoghurt is formed it is needed to low the temperature (4-6°C) in order to slow or put in stand by the activity of the LAB and avoid more acidification of the product. The cool chain is needed to maintain the shelf life of the yoghurt around 16-21 days. In the market, there is principally two types of yoghurt, the set and the stirred from these types there are many variants. The set yoghurt is the one that the fermentation was done into the recipient to the final consumer without breaking the coagulum and the stirred yoghurt is when the fermentation was made in big tanks and after fermentation the coagulum is broken gently to fill the product in the individual packages to the consumer. Ambient yoghurt doesn´t need refrigeration and has an extended shelf life (around 6 months) due the inactivation of the LAB. It means that the yoghurt has an extra step in the process and after fermentation the yoghurt has a heat treatment, killing the LAB. This process generates a lot of shear in the product causing disturbance in the yoghurt structure. The use of natural stabilizers as starch (the one used to make sauces thicker), pectin (ingredient used to make marmalades and jellies firm), gelatin and gellan gum (a gelling product from a bacteria) are used in ambient yoghurt to conserve the firmness and delays the syneresis after the processing. Yoghurt structure is very delicate and it is needed to treat it gently in order to avoid the disturbance in the casein net. If the yoghurt is highly damage the whey goes out and the coagulum surface seems watery (called syneresis), giving a bad first impression into the product, also the texture is damage. The damage can be done in the process plant when the yoghurt is pumped or heat treated due to the yoghurt in the line run in different shears. This work describes how the yoghurt texture and its capacity to retain water in its structure (percentage of water retention) after applying different shears. In this experiment two yoghurt formulations both with starch and pectin but one with gellan gum and the other gelatin. Both yoghurts show disturbances in their texture after shear. However the one with gellan gum maintains more stability against shearing than the one with gelatin. In case of the percentage of water retention the formula that has gelatine has a better stability and its structure maintain more water than the one with gellan gum. These results can give a better vision about how the ambient yoghurt with stabilizers behave after shearing. This work opens more possibilities to work more in mix stabilizer for ambient yoghurt and give a forecast how it could be the final product after shearing in an industrial way. long life yoghurt stabilizers viscosity Yogurt shear rate food technology livsmedelsteknologi Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8882466 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Characterization of casein micelles and sodium caseinate in dense suspensions https://lup.lub.lu.se/student-papers/record/8882466 ISBN: 978-91-7623-892-9 Vasina, Andrew This thesis describes the characterization of the rheological properties of dense suspensions of sodium caseinate and micellar casein with respect to changes in concentration (100-200g/L), pH (7.0-5.3), charge density (Δα), and temperature (5-40°C). The relationship between pH and charge density and how this relationship is affected by changes in temperature and concentration were also addressed. It has been shown that the pH of sodium caseinate and micellar casein suspensions is affected by concentration with the effect being stronger for dispersions of casein micelles. Changes in pH due to temperature were also observed for casein micelles dispersions, but not for those of sodium caseinate. The differences in the effects for sodium caseinate and casein micelles have been attributed to the presence of calcium phosphate. By measuring and comparing the changes in zero shear viscosity (h0) over the studied range of variables, new insights as to the dynamic interactions of sodium caseinate and casein micelles were observed. Both sodium caseinate and casein micelle suspensions demonstrate a sharp increase of viscosity as temperature is decreased or as the concentration is increased. When observing changes as a function of charge density or pH, sodium caseinate showed a progressive increase in h0, as the suspension was acidified toward the isoionic point, near which gelation occurs. When the Δα or pH was varied in casein micelles, gelation was observed as the suspension neared the isoionic point due to acidification, but also due to alkalinization. Between these critical gelation points, rheological behavior was observed to be dependent on both concentration and charge density due to counteracting interactions caused by changes in charge density and close packing. casein micelles sodium caseinate dense suspensions charge density rheology Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9052428 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Det som inte ätas bör mätas https://lup.lub.lu.se/student-papers/record/9052428 Anderberg, Sofia von Bodungen Thelin, Alicia Fabricius, Katrine Onödigt matsvinn uppstår genom hela livsmedelskedjan. Offentliga storkök har möjlighet att göra stor skillnad för att minska matsvinn då de genererar stora mängder mat inom skola, förskola och äldreomsorg. Studien avser att beskriva hur offentliga storkök kan stödjas av kostdatasystem för att dokumentera, följa upp och proaktivt arbeta för att hindra att matsvinn uppstår. Litteratur har analyserats och samlats in som underlag för studien. Därefter har empirisk data i form av kvalitativa intervjuer genomförts hos användare av kostdatasystem i sex olika kommuner i Sverige. Resultatet har sedan analyserats och diskuterats mot litteraturen. Studien visar att kostdatasystem stödjer hantering av matsvinn i offentliga storkök genom att bland annat minska administrativt arbete, generera rapporter, möjliggöra menyplanering och portionsberäkning samt att till viss del visualisera värdefull data. hållbarhet matsvinn matsvinnshantering storkök informationssystem kostdatasystem Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Institutionen för informatik 2021 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9054807 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation https://lup.lub.lu.se/student-papers/record/9054807 Nielsen, Bella Rodhe, Alva An increased understanding of the negative impacts of animal-based proteins, on both environment and health, has led to a rise in the demand for plant-based proteins. To meet the demands, conventional crops must be efficiently utilized. One possible crop is oat which is a good source of protein, fibre, and fat, but is currently mainly used for animal feed. To better utilize the proteins in oat, they can be extracted to produce oat powders with high protein concentration. The aim of this project was to evaluate alkaline extraction for its efficacy in protein extraction from both milled oat bran and oat endosperm flour. This work also aims to provide a literature survey on oat, oat protein and its functional properties as well as protein extraction methods. The experimental set-up consisted of alkaline extraction followed by isoelectric precipitation, with focus on the effect of pH on yield, protein content and dry matter content. Two extraction pH, two precipitation pH and constant versus non-constant pH during the alkaline treatment was investigated. In addition, a differential scanning calorimetry (DSC) test was performed to analyse the proteins. Alkaline extraction resulted in high protein yields of 80-83% for oat endosperm flour and 66-70% for milled oat bran, where the range includes the results from all pH-levels tested. The protein content in the sediment extracted from oat endosperm flour and milled oat bran was 73-75% and 75-77% respectively. Precipitation pH 4.5 resulted in higher dry matter content for both raw materials, compared to pH 5.5. Constant pH during alkaline treatment did not improve protein yields, which was unexpected. However, the protein content was improved wen using constant extraction. The thermal properties analysis (DSC) of the proteins revealed higher peak denaturation temperatures for proteins precipitated at pH 5.5. This applied for both milled oat bran and oat endosperm flour. The results from this project indicate that protein extraction from oat is comparably easy, relative to other plant sources. No optimal extraction can be developed as it depends on the intended use of the proteins and would require analysis of functional properties before any definitive conclusions can be drawn. Rather, the results of this study can be used in further development of alkaline extraction of oat. The conclusions are then that the yield is mostly unaffected by the choice of pH, within the interval, and does not require constant pH to be high. Although constant pH is preferable for protein content, it is more affected by the choice of pre-treatment than it is by extraction pH. For an energy efficient process precipitating pH at 4.5 should be used to shorten the following drying process, and precipitation pH 5.5 is preferred if the proteins need to be more heat tolerant. Extraction of Protein from Oat A growing world population combined with an increased understanding of the negative effects of animal-based proteins on the environment as well as on health, means that the demand for new and sustainable plant-based proteins is rising. To meet the interest, food companies in Sweden turn towards readily available plant-sources, such as oat, which can be locally grown in our cooler climates. But how can protein be efficiently extracted from oat, and what decides how it can be used in food products? Oat has become more popular lately due to its nutritional benefits. Amongst other, it contains high amounts of protein compared to other cereals, but still, its main application is as feed for animals and not for human consumption. If we want to utilize oat for its full potential, one way is to separate the proteins and use them to create high-protein food products. In this study we investigated if protein could be extracted from different oat materials, from different parts of the oat grain, with varying amounts of protein. So far, oat protein has only been produced from the high-protein oat bran, whilst the largest part of the oat grain, the endosperm, has not been used. Our results show that protein can be more easily extracted from oat than other materials such as hemp, and a protein powder with a protein content of over 70% was obtained from both the milled oat bran and the oat endosperm flour. In addition, we found that protein was easier to remove from the oat endosperm flour than from the milled oat bran. Over 80% of the protein was able to be collected from oat endosperm flour whilst the milled oat bran yielded approximately 70%. To extract the proteins, a so-called alkaline methodology was used, in which high pH separates the proteins from the oat flours. The impact of some key parameters on the extraction process were evaluated. In particular, we found that pH did not affect the protein yields as much as previously known, and that a gentler process can be used as the material is so easy to extract from. However, pH during the purification step of the process did influence how much water the protein retains, a factor which had not been previously observed. Finally, a review of the properties of oat proteins based on results from previous studies was summarized. These properties include amongst other how easily the protein powder is dissolved in water, how high temperature the proteins can withstand, and whether the proteins can be used to create emulsions, foams, or gels. How well a protein can do any of these things dictates the potential applications in food products. Here it was found that oat proteins unfortunately perform comparatively poor, except for having a high temperature resistance. However, the properties can be improved by using different modification methods. In conclusion, our results indicate that oat has great potential as a plant-based protein source, which may include additional uses for this Swedish-grown grain. While more work is required to improve the properties of the resulting protein, the final product may be successfully applied in a wide range of food products. Oats Protein Alkaline extraction Protein extraction Plant-based proteins Oat protein Oat bran Oat endosperm Iso-electric precipitation Food engineering Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9055043 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Optimala- och miniminivåer för belysningsstyrkan i anläggningar med produktionshöns https://lup.lub.lu.se/student-papers/record/9055043 Brodin, Emma Johnsson, Janni Factory produced chicken meat has the lowest climate impact and domesticated poultry, (Gallus gallus), is the world's most commonly bred animal. In Sweden the production of poultry is increasing, also the size of an average facility with chickens is increasing. Vision is their dominant sense organ and the vision is important for the animals to be able to explore their environment and search for food. In this study the aim was to find both an optimal light intensity and the minimum light intensity for increased animal welfare and what's required by regulations for the facilities that keep production hens. The methods involved both a literature study and interviews. Information was also collected from the county administrative boards and the Swedish Board of Agriculture. Results showed that an optimal light intensity could not be established due to lack of research of the fields. Also, optimal light intensity can vary depending on age, hybrids and how prone to hacking a hybrid is, time of day and with what behavior the hen displays. A minimum light intensity of at least 5 lux could be set for hens ́ ability to recognize their environment and for the ability to implement inspections of the hens. Further investigations are needed to examine whether it may be relevant with a higher minimum light level than 5 lux. There should also be more research about optimal light intensity and new regulations according to a minimum light intensity for production hens to improve and secure their welfare and to improve animal health inspections. Kycklingkött är det kött med minst klimatpåverkan och fjäderfän, Gallus gallus, är den djurart som det föds upp flest av i världen. I Sverige ökar antalet fjäderfä samtidigt som den genomsnittliga besättningsstorleken ökar. Det är mer väsentligt än någonsin att hönsen som vi använder inom livsmedelsproduktionen mår bra och har en hög djurvälfärd. Synen är det sinnet som fåglarna använder mest och är viktig för att de ska kunna utföra basala behov som att utforska sin miljö och söka efter föda. Syftet med studien var att ta reda på vilken den optimala belysningsstyrkan är, om en lägsta gräns för belysningsstyrkan kan detekteras utifrån gällande reglering och om det finns ett behov att reglera en miniminivå för belysningsstyrkan, i anläggningar för produktionshöns. Resultatet visade att ingen optimal belysningsstyrka för produktionshöns i dagsläget kan fastställas, varken genom sammanställning av vetenskapliga studier eller genom intervjuer med en expert från SLU, och branschorganisationerna Svensk Fågel och Svenska Ägg. Anledningen är att det inte finns tillräckligt med forskning på optimala belysningsstyrkor för höns och att den optimala belysningsstyrkan kan variera beroende på hönsens ålder, hybrid och hur hackningsbenägen den hybriden är, tid på dygnet och med vilket beteende hönan ska utföra. Hackning och kannibalism är vanliga problem i fjäderfäbesättningar och är en anledning till en låg belysningsstyrka i fjäderfäbesättningar, vilket sänker hönsens aktivitet. Resultatet visade också att det finns flera vetenskapliga belägg för att ett en lägsta gräns av belysningsstyrkan ska kunna fastställas med 5 lux. En miniminivå av belysningsstyrkan kan säkerhetsställa att hönsens syn utvecklas korrekt och att de kan utföra sina naturliga beteenden. 5 lux behövs för att hönsen ska ha möjlighet till att uppfatta sin miljö och för att kontroller av hönsen ska kunna genomföras, vilket krävs av gällande lagstiftning. Men vi anser att det behövs utredas om det kan vara aktuellt med en högre minimigräns för belysningsstyrkan än 5 lux. Slaktkycklingar som också är fjäderfä av G. gallus och som borde ha samma grundläggande behov av ljus som produktionshönsen, har en miniminivå på 20 lux på 80 procent av ytan. Enligt experten från SLU är det troligt att ett liknande värde ska kunna fastställas även för produktionshönsen och att anledningen till att de inte redan har ett minimivärde reglerat kan beror på att deras lagstiftning är äldre än den som omfattar slaktkycklingar. Resultatet av insamlat material från länsstyrelserna tyder på att det är ovanligt att belysningsstyrkan mäts med en luxmeter under djurskyddskontroller och under intervjuerna med Svensk Fågel och Svenska Ägg uttrycks att det finns vissa svårigheter att mäta belysningsstyrkan med en luxmeter i anläggningarna. Resultatet visar också att det kan finnas ett behov av en tydligare lagstiftning eller en tydligare tillsynsvägledning för en nationellt samordnad tillsyn. Det är inte bara belysningsstyrkan som är viktig för att uppnå en bra belysning för produktionshöns utan även, ljusspektrat och flimret från ljuskällorna, samt att det är viktigt att åstadkomma en jämn belysning i stallarna. Vi efterlyser bland annat mer forskning avseende optimala värden för belysningsstyrkan och att Jordbruksverket ser över föreskrifterna för att sätta in en lägsta gräns i enheten lux för produktionshönsen. illuminance light intensity production hens laying hens animal welfare hens for breeding animal health inspections. Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2021 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9057725 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation https://lup.lub.lu.se/student-papers/record/9057725 Li, Zhuohuan Background: Previous study found that 2 batches of Nopal flour supplied by the same suppliers at different time was performing different results in in vitro studies and the quality of Nopal flour might thus be different. Besides, investigation on whether the soluble or the insoluble fraction of the Nopal flour suspensions contributed to the glycemic modulation was still necessary. Method: Composite wheat/nopal breads were made by including different batches of Nopal flour and soluble and insoluble fractions of the water suspension of one batch Nopal flour. The contents of available starch and dietary fiber were measured. The chewing/digestion method, an in vitro procedure mimicking intestinal hydrolysis and absorption of starch, was performed to calculate the hydrolysis index, which can be used to predict the actual glycemic index, for comparisons between batches and fractions with white bread as control. A pilot meal study with the participation of 7 healthy subjects was performed to investigate the postprandial glycemic and insulinemic modulation of different fractions and the Nopal flour breads. In the meantime, subjective appetite variables were also evaluated. Result: Breads made from 3 batches of Nopal flour showed different results in the in vitro experiment, although their dietary fiber contents were similar. Thus, there were differences among the 3 batches of Nopal flour and the contents of dietary fiber were unlikely the reason for the different results in the in vitro experiment. Breads made for comparison of soluble and insoluble fractions of Nopal flour had little influence on the starch hydrolysis rate or hydrolysis index of this in vitro experiment. Although no significant difference could be found between these two breads, it is still reasonable to believe that the bread made from the soluble fraction contained higher amount of soluble dietary fiber. The pilot meal study provided no statistical evidence to prove that the selected batch of Nopal flour had any effect on postprandial glycemic and insulinemic modulation, though differences on the averages could be found among their mean values of the glycemic and insulinemic peaks and sectional incremental area under curve (iAUC). Differences among 3 Nopal sample breads could hardly be found in the result of 3 appetite-related variables, fullness, hunger and desire to eat. This lack of statistical power could result from the limited number of subjects. Due to the little performance on these experiments, the conclusion on whether soluble or insoluble fraction contributes to the modulating effect on glycemic and insulinemic responses and appetite variables could not be drawn. Nopal is a cactus cultivated in tropical and subtropical areas and its green parts (cladodes) have been found to possess various health beneficial properties. This degree project would focus on the antidiabetic property of Nopal cladodes. Based on results of previous studies in our lab, this degree project aimed to answer two main questions. The first question was whether there is quality difference among different commercial Nopal flour batches regarding their effects on blood glucose immediately after a meal. This question would be answered by means of digestion experiments with wheat breads containing 3 batches of Nopal flour. The second question was which of the fractions separated from Nopal cladode flour i.e., the water soluble or the water insoluble one, contributes to the beneficial effect of the flour on postprandial blood sugar regulation and hunger-related sensations. This question would be answered by performing both digestion experiment and a meal study in seven healthy volunteers. The result of the digestion experiment for the first question indicated that there was quality difference among the 3 Nopal batches, since they differed in their ability to decrease the rate of starch digestion of bread. The quality difference was not related to the content of soluble dietary fiber or insoluble dietary fiber. The digestion experiment for the second question indicated that neither the soluble nor insoluble fraction of Nopal flour had any impact on the predicted blood sugar modulating effect. The meal study showed that Nopal flour and its two fractions might favor the regulation of postprandial glucose levels by retarding the postprandial concentration peak and also modulating insulin levels. However, a larger experimental group of volunteers would be required for providing a clear picture of these effects, supported by statistical evidence. Similarly, more subjects would also be required for conclusively identifying the effect of Nopal flour and its two fractions on postprandial sensations of fullness, hunger and desire to eat. Further studies on the effects of Nopal flour and its different fractions, including larger number of volunteers and different focuses are necessary to reveal the mechanism of the plant antidiabetic property. Nopal Opuntia ficus-indica Nutrition glycemic response diabetes hydrolysis index meal study dietary fiber applied nutrition Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9057744 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience SocialBehaviourLaw

Förnybar elproduktion i lantbruket - En studie om hur politiska styrmedel kan främja en decentraliserad elproduktion https://lup.lub.lu.se/student-papers/record/9057744 Eriksson, Sofia As part of a sustainable energy system, Sweden has declared a target of 100 % renewable electricity production by 2040. Farmers have the potential to further this process and simultaneously contribute to a decentralized energy system. This study aims to identify drivers and barriers for the adoption of solar and wind energy production in the agricultural sector. Furthermore, it examines how policy instruments can be used to promote such development. A literature review was conducted, as well as semi-structured interviews with Swedish farmers and energy experts. The findings show that the key factors for adoption are related to economic viability, which acts both as a driving force and a barrier. There is a potential to reduce energy costs and get paid for electricity sold to the grid, but this potential is limited by high investment costs and long pay-back periods. Other common drivers include environmental considerations and that electricity production is less labor intensive than other farming activities. While the adoption of solar photovoltaics is increasing, the ownership of wind turbines is shifting from farmers, towards large-scale energy companies. Current policy instruments are lacking when it comes to ensuring long-term stability, due to fluctuating energy prices in combination with changing and market-based policy instruments. This study suggests that net metering as a policy measure would increase the adoption rate among farmers. Other facilitators would be a higher, perhaps fixed, price for electricity sold to the grid and enabling cooperatives of producers and consumers. Hur lantbruket kan bidra till omställningen mot en 100% förnybar elproduktion. Skiftet från fossil till förnybar energi är centralt i kampen mot klockan för att begränsa den globala uppvärmningen. Ett av målen för Sveriges långsiktiga energipolitik är att elproduktionen ska vara 100% förnybar år 2040. Lantbrukare har stora tak- och markarealer som skulle kunna nyttjas i högre grad än de gör idag för att producera lokal, förnybar el från sol och vind. Det är dessutom en sektor som redan idag drabbas hårt av klimatförändringar i form av torka och instabilt väder. I den här studien undersöks drivkrafter och hinder för att som lantbrukare producera egen el, och hur politiska styrmedel kan främja en utveckling av förnybar elproduktion inom lantbruket. Resultatet visar att intresset bland lantbrukare är stort och att drivkrafterna är flera. De flesta drivs av en vilja att göra en god investering, samtidigt som det är lättskött och bidrar till ett mer hållbart samhälle. Det som hindrar fler från att ta steget är främst att investeringen är förknippad med osäkra kalkyler och i många fall dålig lönsamhet, särskilt för elen som säljs till elnätet. Detta förhindrar att lantbrukare utöver sin vanliga verksamhet kan få en stabil inkomst från den sålda elen och samtidigt bidra till samhällets behov av förnybar el. För vindkraft är barriären högre än för solceller, då vindkraftverken i takt med den tekniska utvecklingen blir större och dyrare. Detta innebär att den enskilde bonden får allt svårare att sätta upp ett eget vindkraftverk, utvecklingen går istället mot att dessa ägs och förvaltas av stora energibolag. Elpriserna varierar kraftigt och nuvarande styrmedel präglas av en osäkerhet, vilket innebär att en satsning på förnybar el är svår att räkna på. Lantbruk är en långsiktig verksamhet med små marginaler och behöver därför stabila och långsiktiga stöd för att fler ska våga satsa. Intervjuer med lantbrukare visar att de själva efterfrågar ett pålitligt investeringsstöd och bättre betalt för den sålda elen. Det vore önskvärt att kunna kvitta sin konsumtion mot sin produktion på årsbasis. Ett fast pris på elen som säljs efterfrågas av vissa lantbrukare eftersom det ger en säkerhet, samtidigt som andra är skeptiska till ett långsiktigt kontrakt då elpriserna kan tänkas stiga i framtiden. Andra alternativ är ett tillägg på marknadspriset eller att främja kooperativa former för att länka samman producenter och konsumenter av grön el. climate change agriculture renewable energy solar wind Agriculture and Food Sciences Earth and Environmental Sciences Law and Political Science swe Lunds universitet/Miljövetenskaplig utbildning 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9058531 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Pandemic Pathways for Food System Sustainability https://lup.lub.lu.se/student-papers/record/9058531 Bryant, Brakeley The COVID-19 pandemic revealed the fragility of the global food system and its existing inadequacies in achieving food security, providing jobs, and ensuring environmental sustainability on various regimes around the world. Through a qualitative thematic-textual analysis, this thesis uses a case study of New York City to identify themes of actor expectations, either explicit or implicit, on how to address food system challenges revealed by the COVID-19 pandemic that may tip current agro-industrial food systems into an era of transformation. Data is derived from a collection of articles dated between March 17, 2020, and January 17, 2021, from New York University, which captures the landscape of food in NYC during the COVID-19 pandemic (NYU, 2021). The findings are as follows: (1) The impact of the pandemic on the city’s food system distinguished the difference between short-term charitable support and the need for an integrated system for delivering nutritious food at all actor levels. (2) The most prominent unifying expectation among actors is that while specific charity-based pandemic responses have sustainable characteristics, they do not equate to a sustainable transition dynamic. (3) All actors are coming together to envision a system that, when a stressor like COVID-19 comes along, has a support system that can be integrated into it, rather than a system that simply takes on all the qualities of the emergency food system. Sustainable Food Systems Agro-Food Regime Transition New York City Food Security Agriculture and Food Sciences eng Lunds universitet/Ekonomisk-historiska institutionen 2021 H1 application/pdf

oai:lup-student-papers.lub.lu.se:8884318 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Development of New Easy to Open Cheese Packaging for Elderly in Sweden - A Design Thinking Approach https://lup.lub.lu.se/student-papers/record/8884318 ISBN: 978-91-7623-888-2 Chenderasa, Santika Karunika Changing demographics in most of western society bring a range of new demands in the field of food and more specifically in food packaging. The need for convenience is one of the biggest drivers behind many innovations over the past decades. Current trends involve psychological convenience on environmental aspects, as well as ease of opening. Easy to open packaging is desirable because consumers want hassle-free access to the product. Cheese can be considered as a staple in the Swedish market. A consumer study conducted as part of this project shows the difficulties elderly people have in opening of current packaging of cheese products. That highlights the need to develop a new innovative and convenient packaging solution for cheese products. The new packaging solution is a modification of current cheese packaging, by integrating PopPack® technology. This technology involves a bubble compartment in the packaging that will break the seal as it is popped, providing the tabs that consumer can hold as a grip while opening the package. The nature of this study is an exploratory phase of a development project with use of design thinking approach. Design thinking makes human aspects as its main focus, makes it suitable for this project in order to base its early stage on the consumer needs. Investigations carried out to learn the impact that different bubble shapes have on the performance of the solution. The results of this work suggest the best performing bubble shape (among the tested three, which are generated from the ideation session) along with the best top/bottom web materials combination. Also some assessment of the compatibility of design thinking approach in such project. PopPack(R) technology has potential to solve the current problem of block cheese packaging that is hard to open. This novel technology involves the addition of a bubble compartment into the packaging. The bubble is to be popped (as reflected in its name, PopPack(R)) and breaks the seal around it as it burst, providing a larger, separated tabs to grip on during opening. Bubble shapes play a crucial part here, but as testing were carried out, the rounder, the better. Not only was the technology, the approach also new in this project. One may argue on this because design thinking was not just introduced yesterday. But in a food packaging development project, this study is among the firsts to use this approach. The nature of the project was still in exploratory phase, giving the team a wide flexibility in terms of which aspect to be focused on. The lead researcher decided to start from the consumer and do a human-centered project which is the base of design thinking. And as a result, the team has now hauled the desires and experience of consumers related to cheese packaging, meaning that there are a lot of different ways opened for this project to move forward. This project has been a learning for both company and the researcher, for both the technology and the methodology. To frame the study, one design thinking process was selected. It is the one introduced by Hasso-Plattner-Institut School of Design Thinking, which adopted the process suggested by d.school: Institute of Design at Stanford. This process consists of six stages, namely understand, observe, ideate, prototype, and test. To be kept in mind, this project is iterative, meaning the team has possibilities to jump from one stage to another, either back- or forward. During the ideation session, it was decided that this project will be testing different bubble shapes, with a suspect that the shape will matter. And it does, as the prototypes said. Through the scoring test with fifteen respondents on three different bubble shapes, it was proven that bubble shape impacts on the popping sound, aesthetic appearance, and intuitive opening. Popping test was carried out, where 20 of each bubble shape was popped, and bubble with some shapes were failed to burst the seal when it was popped. Different bubble shape apparently also gives different results when the measurements of forces needed to pop and peel were taken. Performing the best in all of the tests, the bubble that was decided as the best one was the one closest to a circle-shape. This bubble was then improved to give better impact on bursting the seal through the popping. Prototype with improved bubble was shown to the cheese manufacturer (Arla Foods Denmark) who gave a lot of valuable feedback for the continuation of this project. As mentioned in the title of this article, this study focused on elderly people in Sweden. Ageing population is a common problem shared by western countries, and the baby boomers (born post World War II until 1960s) are now serving a big chunk of the market, whilst being around 50 years old or older now. Making something that actually works for them will be a good move, also with the assumption that they have some physical limitations that will ensure when a packaging is easy to open for them; it will be easy to open for others too. So don’t worry, everyone can all have fun with bubble in the cheese packaging! cheese packaging food packaging development packaging design plastic packaging design thinking Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8886496 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Microbiological quality and occurrence of antibiotic resistant bacteria in ready-to-eat salad https://lup.lub.lu.se/student-papers/record/8886496 Lupan, Tamara An increase in demand for fresh vegetables resulted in an increased production of minimally processed, ready-to-eat salad in Sweden. That also brought new food safety challenges that are yet to be addressed. To assess whether ready-to-eat leafy green vegetables present a threat in terms food borne outbreaks, aerobic bacteria, as well as bacteria belonging to the Enterobacteriaceae family were recovered, using selective media, from 3 different sets (n=18) of ready-to-eat rocket salad. Bacterial investigation showed that most bacteria retrieved from ready-to-eat rocket salad belongs to the Pseudomonadaceae family, which are typical spoilage bacteria commonly associated with vegetables. No food-borne pathogens (e.g. Clostridium botulinum, Escherichia coli O157:H7, Salmonella spp., Shigella spp., Listeria monocytogenes) were isolated from any of three sets of rocket salad. Following the assumption that microbiological quality of the salad could change during the storage period, as well as a result of salad bags being opened, sealed, stored and opened again in the household, the total aerobic count as well as total amount of Enterobacteriaceae were assessed every day before the best-before date. Following the NSW food Authority guidance on the microbiological status of ready-to-eat food, it can be confirmed, that each of three sets of salad were from the first day after packaging, unsatisfactory in regards to total aerobic count, showing values higher than 5 log CFU/g. The bacterial investigation also concluded that opening the bags and storing them sealed in the household will produce little, if any effect on the microbiological quality and will not challenge the validity of the expiration dates. To asses weather ready-to-eat rocket salad available for sale in Sweden, could be a possible reservoir of antibiotic resistance, the isolated bacteria from each bag of salad were tested for susceptibility to eight antibiotics, representative of the six classes of antibiotic compounds commonly used in clinical settings in Sweden. The cases of possible acquired antibiotic resistance were rare, however, the bacteria suspected to be immune to drug action should be subject for further investigations aimed to discover the mechanism of such resistance. The increasing demand for fresh fruits and vegetables resulted in a rising market of ready-toeat salad in Sweden. Pre-packed salad can be found in almost every grocery store and is served from fast food chains and restaurants to hospitals and school canteens. This salad is fresh, previously washed by the manufacturer, dried and afterwards packed in bags with modified atmosphere. Being a ready-to-eat product, it does not require any treatment, like washing or cooking before being served to table. Consumers do not associate vegetables with any health risks and assume that salad is a safe product. However, according to the European Food Safety Authority there is an increase in numbers of food-borne outbreaks associated with food of non-animal origin, they being responsible for a quarter of food illness cases and a half from the total number of deaths. The food-borne outbreaks related to ready-to-eat salad are mainly caused by bacteria and viruses that contaminate the product somewhere in the production chain, i.e. via contaminated water used during irrigation; dirty equipment in the packaging facility or an infected food worker. The risk is further aggravated because washing the salad at home will not significantly improve the situation. In the frame of this project three different types of rocket salad were examined for total number of bacteria as well as for the presence of pathogen bacteria. The investigation showed that most bacteria present in ready-to-eat salad were typical spoilage bacteria commonly associated with vegetables and no food-borne pathogens were isolated from any of three sets of rocket salad. Following the guidance on the microbiological status of ready-to-eat food, it can be confirmed, that each of three sets of salad were from the first day of purchase unsatisfactory high in total bacterial content and contained opportunistic pathogens. Taking in account that salad can be consumed by everyone, including children, pregnant women, elderly and immunocompromised people, it was suggested that producer should place additional information on the packaging preventing some groups of population from eating the product raw. The second part of this project was directed to asses weather ready-to-eat rocket salad sold in Sweden could be a possible reservoir of antibiotic resistant bacteria. During the study,bacteria from each bag of salad were tested for susceptibility to eight antibiotics commonly used in Sweden. The cases of acquired antibiotic resistance were rare, however, some bacteria were immune to the drugs. These isolates should be directed for further investigations in order to understand if they present any health threat. food technology livsmedelsteknologi Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8888816 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Alternative Packaging Insulation Material Solutions for a Meal Kit Subscription Box Industry Leader https://lup.lub.lu.se/student-papers/record/8888816 ISBN: 978-91-7623-884-4 Bredehoft, Amy Louise This thesis serves as participatory action research with a case study to investigate and test packaging solutions for last mile delivery of food sold online, specifically via the meal kit subscription box industry. The study is done within the context of the case study subject’s product, production, and logistics’ requirements. Identified materials and packaging systems applicable to the immediate needs of the case study subject were tested and compared via a practical quantitative method to determine the thermal barrier effectiveness and heat penetration rate. The results in conjunction with the temperature profile of the logistics network allowed for the estimation of total required phase change material to ensure the food products are shipped within mandated temperatures. The heat penetration performance of the materials was in accordance with expected performance as predicted from the literature. A variety of alternative materials are able to provide sufficient insulating properties on par with standard packaging materials for transporting food items. What do old jeans, sheep, hemp and mushrooms have in common? They can all be utilized to keep your egroceries cool and safe on their way to your front doorstep. The meal kit subscription box industry is a relatively new business model, yet growing at an alarming speed. In just a few years, more than 100 businesses have entered this sector in the US alone. HelloFresh, the case study focus and industrial partner for this study, grew from revenues of $3 million in 2012 to $290 million in 2015. Blue Apron went from delivering 500,000 meals per month to 5 million in just 18 months. As this industry continues to grow, these businesses are fighting to both retain and gain customers. One critical component to both the product as well as an impactful element to the net promoter score from their customers is the product packaging. Customers across all key markets are concerned over the amount of waste from the packaging they feel this product and business model creates. One of the costliest, bulkiest, but most essential components of this packaging is that required to keep perishable food items at or under regulation-mandated temperatures. The industrial partner of this work requested further information concerning what similar businesses are using throughout the industry as well as what alternative materials are readily available to insulate their food box. Insights were gathered via participatory action research and a case study of the industrial partner. Simultaneously, a number of materials were procured and tested via a heat penetration test similar to that of ASTM D3103. Furthermore, the temperature profile of the partner’s logistics was analyzed to then provide estimated ice – or other phase change material - usage guidelines to ensure products are kept cool for the entirety of the last mile. In conclusion, this study proved that a number of alternative materials apart from expanded polystyrene can be and are utilized for insulating food boxes, much like similar arguments for insulating homes and automobiles. Sheep wool, hemp, cellulose, recycled PET, and jute are some of said tested materials that can provide sufficient insulation for perishable food items in transit via uncooled logistics. Additionally, this study provides insights into this unique egrocery business concept, specifically around secondary packaging for cold chain maintenance. This master thesis work was carried out with meal kit subscription box (MKSB) industry leader HelloFresh. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2016 H2 application/zip

oai:lup-student-papers.lub.lu.se:8890257 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

The Effect of Different but Isoenergetic Breakfasts on Satiety https://lup.lub.lu.se/student-papers/record/8890257 Tyrberg, Anna Olsson, Emelie This master thesis aims to examine the effect of isoenergetic but different composed breakfasts on satiety and satiation in a Swedish context. Four isoenergetic breakfasts were composed: egg & bread, egg & fruits, yoghurt & müsli and jam & bread. The breakfasts were composed pairwise where the first two consisted of the same distribution of glycemic carbohydrates, fiber, protein and fat. The other two breakfast were similar with regards to glycemic carbohydrates but slightly different in other components. In combination with the breakfasts an ad libitum lunch was served to examine the effect on subsequent food intake. The breakfasts were served to 16 participants during four weeks, with one week between each study day. Participants were screened and had to attend an information meeting prior the meal study to ensure eligibility and compliance. Satiety was measured at set intervals, through a Visual Analogue Scale (VAS) to collect subjective ratings of satiety. The effect of the different breakfasts on subsequent energy intake was measured by the energy intake at lunch. In addition blood glucose levels were measured during the study day. This study found that the breakfasts affect satiety differently at different time points. Further this study showed that the jam & bread gave the highest feelings of hunger and also largest amount of energy eaten during lunch. Egg & bread and eggs & fruits resulted in the lowest amount of energy eaten during lunch. It was not possible to see a correlation between blood glucose level and satiety. The breakfasts were further evaluated based on their nutritional composition and environmental impact. The egg based breakfasts contained a larger amount of micronutrients which have shown to be deficient in parts of the Swedish population, and were a relative climate efficient alternative. Hungrig redan två timmar efter frukost? En kalori är inte en kalori. Frukostar med olika komposition påverkar hungerkänslor på olika vis, trots att de innehåller samma mängd energi. Det är inte heller den frukost som du först känner dig mest mätt av som sedan gör att du äter minst till lunch. Denna studie har undersökt fyra frukostar, Ägg & bröd, Ägg & frukt, Yoghurt & müsli och Syltsmörgås. Försökspersonerna fick äta frukost och sedan uppskatta sina hungerkänslor. Genom att sedan servera en stor mängd pytt i panna och i smyg väga hur mycket deltagarna åt, gick det även att studera hur mycket deltagarna senare åt till lunch. Efter att deltagarna blivit serverade en syltsmörgås kände de sig väldigt hungriga och åt därför en stor portion vid lunchen. Det här är kanske inte så konstigt, däremot var det svårare att bedöma vilken frukost som var mest mättande. Resultatet visade nämligen att yoghurt & müsli gjorde att du rankade din mättnad högst, men samtidigt åt deltagarna mycket till lunchen. Medan de båda ägg frukostarna fick lite sämre ranking i mättnad åt deltagarna betydligt mindre till lunch! Om man då vill bedöma frukostarna med avseende på hur mycket lunch som konsumerades var en äggfrukost bäst. Ägg frukosten som även serverades med frukt innehöll dessutom mest av de vitaminer och mineraler som delar av befolkningen riskerar att äta för lite av. Ett av de största hälsoproblemen idag är den ökade andelen personer som är överviktiga eller feta, 2014 var 52 % av världens befolkning antingen överviktig eller fet. Detta leder i sin tur till en ökad risk att drabbas av till exempel hjärt-kärl sjukdomar, stroke och typ 2 diabetes. Genom att öka kunskapen kring hur olika livsmedel påverkar mättnad finns möjlighet att bidra med kunskap som kan förhindra överätning, något som i sin tur kan förhindra övervikt. breakfast satiety satiation food engineering livsmedelsteknik Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8890944 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Stadsodling- ett verktyg för omställning? En studie över värden, hinder och möjligheter i Malmö Stad https://lup.lub.lu.se/student-papers/record/8890944 Gustafsson, Olivia The complexity of climate change creates a need for multifunctional solutions. Urban farming is a tool with potential for adapting and transitioning society. While not a new phenomenon, the incentives have changed and therefore contemporary characteristics for urban farming need to be further examined. This study analyzes how urban farms are valued and central barriers together with drivers. Operationalized through observations and interviews the study takes place in Malmö, southern Sweden, focused on two cultivation sites and the two actor groups, farmers and municipal officers (M.Os). The results show that urban farming in Malmö is characterized by a complex of problems traced to the dichotomy nature/society together with a rational large-scale urban planning-tradition. Also, the urban farms are complex due to their multi-functionality and due to the intersection of different policy fields. Furthermore, the views amongst farmers and municipal officers differ. Farmers have a more idealistic view compared to the M.Os’ more rational. The M.Os’ predominantly emphasize the social value while the farmers speak more broadly of its’ value. Barriers and drivers for the urban farms are linked to how they are valued, together with scale and financial support which altogether affect the farms’ status. Summed up, most evident barriers for Malmö’s urban farms are a lack of tools for promoting the farms, along with a lack of tradition for measuring social value. Another strong barrier is special interest among actors in urban planning. Drivers for Malmö’s urban farms are the creativity and effort of M.Os and farmers, to elaborate an increased multifunctionality and alternative care forms of the city’s green areas. Furthermore, a strengthened collaboration together with other actors is needed. A collective, transboundary effort could heighten the status of urban farming in Malmö and thereby increase the viability of existing farms and feasibility for additional farms. Stadsodling– ett verktyg med potential för omställning, beroende på hur det värderas Det finns flera anledningar till att odla i staden – fritidsintresse, stärkt integration eller möjlighet till försörjning. Stadsodling kan stärka stadens sociala, ekologiska och ekonomiska hållbarhet i stort. Men denna studie visar att det trots dess potential finns tydliga hinder. Hindren uppstår eftersom stadsodling är en småskalig lösning som utmanar synen på urbant och ruralt respektive rationalitet och irrationalitet. Klimatförändringarna brukar ofta kopplas till det faktum att människor under senare sekel distanserat sig från naturen. Ett tecken på denna distansering är att vi även separerat det urbana och rurala och att våra städer planeras utifrån rationella storskaliga system. Stadsodling är ett försök till konkret lösning på denna underliggande ideologiska problematik. Att införa fler aktiviteter i våra städer som synliggör vårt beroende av naturen och vårt välmående när vi interagerar med den, kan i bästa fall göra att människor återfår förlorad kunskap och når en större medvetenhet om varför vi måste ändra vårt beteende. För att kunna förstå ett fenomen måste vi förstå dess underliggande värden, eftersom detta styr människors drivkrafter och beslutsfattande. Denna studie visar att vilka hinder och möjligheter aktörer ser för stadsodling, beror på vilket värde som upphöjs. Vilket värde stadsodling tillskrivs styr vilket utrymme den får i samhället. Studiens två aktörsgrupper, odlare och tjänstemän, har olika synsätt beroende av deras personliga position och samhällets synsätt. Tjänstemännen fokuserar främst på stadsodlingarnas sociala värden, vilket skapar både möjligheter och hinder. Problemet är att odlingens sociala värden är svåra att bevisa, eftersom de är svåra att mäta. Generellt saknas en tradition för att mäta sociala värden. Det kanske viktigaste i studiens resultat är att stadsodling i bästa fall kan ses som vilken annan aktivitet som helst i staden– att spela fotboll eller gå ut med hunden. Detta är aktiviteter som ses som mer självklara inslag i staden och som därför ges utrymme. Vi kan se stadsodling som en aktivitet som alla andra, men som samtidigt rymmer stor potential för en omställning av samhället. Sett till dess bredd och många funktioner borde verktyget synliggöras betydligt mer, för att höja dess status i samhället. I Malmö behövs tydligare riktlinjer för hur exploatering av mark ska bedömas. Studiens tjänstemän vill samarbeta mer aktivt men samtidigt hindras de av stadens särintressen. Inom dessa intressen råder idag en snäv syn på rationalitet. Mark är en begränsad resurs och beslut om användningsområden måste ta hänsyn till stadens behov. I nuläget är Malmös stadsodlingar beroende av ett fortsatt kreativt arbete av tjänstemän och odlare, inom de konventionella ramarna för vad som är rationell planering och markanvändning. Mer forskning behövs om småskaliga och kollektiva lösningar likt stadsodling, som inkluderar social, ekologisk och ekonomisk hållbarhet. Detta skulle kunna skapa modeller för hur städer på ett hållbart sätt kan samordna och fördela odlingsområden, för försörjning respektive fritidssysselsättning. Hur framtidens stadsodlingar kommer se ut beror på hur dagens förutsättningar utvecklas. De tydligaste hindren är att samhället fortfarande i hög grad präglas av synen på staden som avskild från naturen. Förhoppningen är att studiens slutsatser kan hjälpa odlare, tjänstemän och andra aktörer att formulera modeller för att motverka detta synsätt. urban farming adaptation transition social sustainability food security urbanization densification city planning Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9138860 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Fouling modelling in a UHT unit based on plant data. https://lup.lub.lu.se/student-papers/record/9138860 Lam, Thai Heat treatment of dairy products is essential for food safety, one way to perform this is ultra-high temperature (UHT) processing. During the process, macronutrients and minerals form fouling deposits which impairs heat transfer. Eventually the fouling needs to be removed chemically by alkaline and acidic detergents. Fouling buildup and removal are dependent on both internal parameters such as the physical properties of the product and external parameters such as time, flow rate, temperature, and concentration. Modelling fouling development and removal on an industrial scale is valuable from an economical and environmental perspective. By optimizing how long production and cleaning cycles should be the productivity can be increased and the chemical waste as well as the energy consumption can be decreased. Although many models for fouling have been developed, each model is highly dependent on the type of heat exchanger, the product, and the operational parameters. Furthermore, they do not account for upstream and downstream processes which can affect the operator’s decision. This thesis takes a data-driven approach to construct fouling development and removal models from 27 months’ worth of data that was retrieved from a specific heat exchanger. The raw dataset was divided into production and cleaning in place (CIP) cycles. Each cycle had specific requirements that had to be fulfilled e.g., for production they should be longer than 5 hours. CIP cycles were further divided into caustic and acidic cycles. However, due to deviations from standard operating procedures (SOP) and unreliable conductivity meters, caustic and acidic cycles could not be reliably differentiated, therefore 10 reliable CIP cycles were used instead. Regression models were developed for the production and cleaning cycles, where the fouling during production increased linearly with time while cleaning cycles had a more complicated relationship with fouling. Dairy products need to be heat-treated to be safe for consumption, one way to do so is by using ultra high temperature (UHT) treatment, which involves heating products to temperatures of 135°C. This ensures that harmful bacteria are eliminated and allows for storage at room temperature, in contrast to pasteurization. However, at this temperature large deposits of minerals, fats, carbohydrates, and proteins form which is known as fouling. As a fouling layer is created between the hot and cold fluid, the pressure drop increases which leads to a deteriorated performance. To compensate for the increased pressure drop, the flow rate of the heating medium can be increased but after a certain point the fouling layer becomes too thick and chemical cleaning is required. Chemical cleaning is performed using alkaline and acidic solutions to dissolve the proteins and minerals respectively. In a UHT plant there are many heat exchangers and other units, each with their own sensors. Each sensor takes a measurement every minute which results in a very large dataset. Based on Tetra Pak know how, one specific heat exchanger which had the highest amount of fouling was chosen. The sensors selected was the temperature of the product and heating medium, the flow rates, and the conductivity. In general, higher temperatures lead to more fouling because more reactions can occur between carbohydrates, protein, minerals, and fat, while higher flow rates lead to less fouling due to the forces exerted on the fouling layer by the liquid. Other factors that affect fouling is time and concentration of the detergents. The conductivity was selected to monitor which detergent is used: acid or base. There are different approaches to modelling fouling: data driven models or physical models. Data-driven models is a pure statistical approach while physical models use mass and energy balances. It is often difficult to find a physical model that is appropriate for industrial applications due to variations in equipment, cleaning solution, product, and operational parameters. A data driven approach has been taken here but this approach also has difficulties such as customers not adhering to the recommended standard operating procedure (SOP) given by Tetra Pak. Another issue is that operator errors might occur. Hence, the data must be cleaned and filtered. The primary goal of this thesis was to model fouling development during milk production and the secondary goal was to model fouling removal. Fouling development increased linearly over time while fouling removal was close to linear during alkaline treatment and exponential during acidic treatment. Understanding how quickly fouling builds up and how readily it can be removed, can decrease the chemicals used during cleaning and the energy consumption which would improve the sustainability of the process. UHT dairy tubular heat exchanger fouling development fouling removal food engineering Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8871846 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Kan biokol minska kväveläckaget från skånsk åkerjord? https://lup.lub.lu.se/student-papers/record/8871846 Håkansson, Hanna Nitrogen leaching from modern agriculture can contribute to nitrogen enrichment in ground- and surface water, causing negative health effects or environmental issues by eutrophication. One technique to manage and reduce the nitrogen losses from arable land could be to apply biochar, a solid charred material that is produced from pyrolyzed biomass. Biochar has previously been shown by recent studies to retain nutrients, increase soil water-holding capacity, pH and the growth of mycorrhizal fungi. In this study, a two week long laboratory experiment was performed to investigate if nitrogen leaching from a fertilized soil decreased with biochar amendment. Application of 3 t ha-1 biochar derived from sewage sludge was applied to a soil collected in the southern of Sweden. Both fertilized and non-fertilized soil treatments with and without biochar were performed and leached with water, which was then tested for the concentration of leached NH4-N and NO3-N with a photometer. Additionally, pH of the leachate water and the leached water volume was measured. The result from this study did not show that addition of biochar derived from sewage sludge decreased leaching of neither NH4-N nor NO3-N from the fertilized soil treatments. The addition of biochar could not be proven to have any effect on the soil water-holding capacity and neither pH of the leachate water. The majority of the treatments had a larger total leakage of NH4-N than that of NO3-N. Further studies are needed to investigate the potential of biochar amendment to decrease the nitrogen leaching from modern agriculture. Biokol - vägen till ett mer hållbart jordbruk? Ett sätt att minska mängden koldioxid i atmosfären är att binda kol till marken. Detta kan man göra genom att tillsätta biokol till åkermark. Biokol är en produkt av organiskt material som förkolnats genom upphettning i syrefria eller syrefattiga förhållanden, en process som kallas pyrolys. Biokol binder inte bara kol utan kan även öka den närings- och vattenhållande förmågan i jorden. Förutom att biokol potentiellt kan bidra till att minska den globala uppvärmningen så har forskning visat att det dessutom kan öka växtproduktionen genom sin förmåga att hålla kvar näring i jorden samt minska läckaget av näringsämnen såsom kväve från mark. Läckage av kväve leder till övergödning i sjöar och hav, vilket vi kan se ett resultat av i Östersjön. Uppemot hälften av Sveriges utsläpp av kväve kommer från jordbruket och det är nödvändigt att vi hittar metoder och tekniker för att minska kväveläckaget som både skapar problem för hälsa och miljö. Tillförsel av biokol kan vara en sådan teknik. Hur väl ett biokol kan öka markens förmåga att hålla kvar kväve beror på flera faktorer och det är inte givet att alla biokol har förmågan att minska läckaget. Till stor del beror biokolets egenskaper på dess ursprung, alltså vad det är för organiskt material som omvandlats till kol. Detta kan vara allt från pappersmassa till avloppsslam. Egenskaperna blir också olika beroende på förhållandena under pyrolysprocessen, som kan ske under olika temperaturer och tid. Effekten av biokolet på kväveläckaget beror dessutom på jordens egenskaper dit den tillsätts. En organisk restprodukt som innehåller mängder av nödvändiga näringsämnen för odling av mark, men som inte återförs till jordbruket är avloppsslam. Det är inte helt riskfritt att återföra slam till jordbruksmarker eftersom det även innehåller ämnen som är farliga att sprida och odla på, bland annat tungmetaller och läkemedelsrester. Däremot avskiljs under processen för att tillverka biokol drygt 90 % av dessa farliga ämnen från slammet. Därmed kan biokol dessutom vara ett hållbart alternativ för att återföra essentiella näringsämnen till jordbruket. För att undersöka om biokol tillverkat av slam kan minska kväveläckaget från skånsk åkerjord satte jag upp ett laborativt experiment. Biokolet som undersöktes var tillverkat av slam och framtaget av företaget EkoBalans i Lund. Resultatet från studien visade inte på någon minskande effekt av biokol på läckaget av kväve, men många andra forskningsrapporter tyder på att biokol faktiskt kan minska kväveläckaget. Mer forskning behövs för att utröna vilka egenskaper hos biokolet som påverkar den näringshållande förmågan som i sin tur kan minska läckaget av till exempel kväve. Biokolets effekt på kväveläckaget från jordbruket och dess potential att minska ett växande miljöproblem bör uppmärksammas och undersökas ytterligare. Biokol tillverkat av slam vore speciellt användbart i detta sammanhang eftersom det skulle återsluta kretsloppen av näringsämnen. biochar nitrogen leaching sewage sludge Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2016 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8872258 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Microbial composition of four kinds of tea with different degree of oxidation https://lup.lub.lu.se/student-papers/record/8872258 Tan, Song In this study, four representative kinds of tea have been studied: Tie guan yin, Light oolong tea, Dark oolong and Pu-erh (oxidation degree from low to high). The microbial contents of four kinds of tea were analyzed under normal condition (without brewing) and after brewing. Fully oxidized Pu-erh tea is the only tea that has undergone the fermentation process and has the highest bacterial counts as well as the most diverse bacterial composition, whereas Dark oolong rarely showed any microbial content. Most of the identified bacteria belonging to the family Bacillaceae, Staphylococcaceae and Paenibacillacea are soil-dwelling (naturally occur in soil) bacteria or a part of skin flora. The microbial analysis of four kinds of tea brewed at 90 °C indicated that no survived microorganisms could be detected in the brewed tea except for Pu-erh. Moreover, a potential probiotic Bacillus coagulans was found as the major bacteria in the brewed Pu-erh tea. Some of Bacillus coagulans isolates were brewed directly with hot water. The result showed that Bacillus coagulans could not survive at 90 °C without the protection of Pu-erh tea leafs. These isolates were also analyzed using RAPD (Random Amplified Polymorphic DNA) method. The result showed that most of them are different strains. Nowadays, tea is becoming more and more popular worldwide due to its attractive taste and health benefits on the human body. There is a variety of tea which can be mainly divided into four types depending on different degrees of oxidation. Generally speaking, green tea has the lowest degree of oxidation while Light oolong and Dark oolong are semi-oxidized with degrees of oxidation ranging from 10 % to 29 %, 60 % to 70 % respectively. Dark tea is completely oxidized with 100 % oxidation degree. The chemical components of tea such as phenolic substances have been well explored and studied. Nevertheless, a very few studies have been performed focusing on the microbial composition of tea as well as its health effects. Therefore the analysis of microbial composition of different kinds of tea has been performed. In this study, four representative kinds of tea have been studied: Tie guan yin, Light oolong tea, Dark oolong and Pu-erh (oxidation degree from low to high). Firstly, the microbial contents of four kinds of tea were analyzed under normal condition (without brewing). Fully oxidized Pu-erh tea is the only tea that has undergone the fermentation process and has the highest bacterial counts as well as the most diverse bacterial composition, whereas Dark oolong rarely showed any microbial content. Most of the identified bacteria belonging to the family Bacillaceae, Staphylococcaceae and Paenibacillacea are soil-dwelling (naturally occur in soil) bacteria or a part of skin flora. After that, four kinds of tea were brewed at 90 °C and the microbial analysis indicated that no survived microorganisms could be detected in the brewed tea except for Pu-erh. More surprisingly, a potential probiotic Bacillus coagulans was found as the major bacteria in the brewed Pu-erh tea. Some of these Bacillus coagulans isolates were brewed directly with hot water. The result showed that Bacillus coagulans could not survive at 90 °C without the protection of Pu-erh tea leafs. These isolates were also analyzed using RAPD (Random Amplified Polymorphic DNA) method. The result showed that most of them have different band pattern. Nevertheless, further investigations regrading strain type and characteristic of these Bacillus coagulans isolates are required. In conclusion, the fermented Pu-erh tea can provide beneficial bacteria (Bacillus coagulans) in addition to polyphenols to human body. probiotics brewing fermentation microbial composition Tea oxidation degree Bacillus coagulans food technology livsmedelsteknologi Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7761988 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology SocialBehaviourLaw

"Hoy por ti, mañana por mi" https://lup.lub.lu.se/student-papers/record/7761988 Baumgartner, Sophie Las prácticas de cooperación y reciprocidad dentro de la agricultura han sido ampliamente discutidas como importantes estrategias para la reducción de riesgos y costos en la mano de obra y la adquisición de capital. En los Andes, las normas de reciprocidad parecen estar más institucionalizadas debido al arraigo histórico en la cultura Andina. Con el presente estudio he tratado de examinar las prácticas de intercambio recíproco de las actividades agrícolas en el contexto de transición del altiplano rural de Bolivia, en el municipio de Taraco localizado a las orillas del Lago Titicaca. El propósito de esta tesis fue el de investigar cómo y por qué las personas de Taraco practican intercambios recíprocos; especialmente el Ayni (intercambio recíproco de mano de obra), y cuáles son los factores preponderantes que afectan estas estrategias en la economía local. He usado la entrevista y la observación como los principales métodos de investigación, y las teorías sobre reciprocidad y globalización como marco conceptual. Los resultados de la investigación sugieren que el intercambio recíproco funciona como una herramienta fiable y rentable para fines de acceso a mano de obra y medios de producción, pero también reafirma las relaciones sociales, normas morales y valores culturales. Se encontró que los procesos de globalización, tales como el aumento de la mecanización, la migración rural-urbana y el incremento en los accesos al capital monetario, influencian las instituciones de reciprocidad, a veces disminuyendo su relevancia y en otros casos resaltándola a los campesinos locales para así negociar con la globalización como agentes. Cooperative and reciprocal practices within agriculture have been widely discussed as important strategies in order to reduce risks and costs of labour and capital acquisition. Within the Andes reciprocal norms appear to be particularly institutionalized due to their historical rootedness in Andean culture. With the present case study I sought to examine reciprocal exchange practices in agricultural activities in the transitional context of rural highland Bolivia, in the municipality of Taraco located at the banks of Lake Titicaca. The purpose of this thesis was to investigate how and why people from Taraco practice reciprocal exchanges; especially Ayni (reciprocal labour exchange), and what main factors affect these local economic strategies. Therefore I used interviews and observations as main research methods and theories on reciprocity and globalization as conceptual framework. The research findings suggest that reciprocal exchange serves as a reliable and cost-effective tool in order to access labour and means of production but it also re-affirms social relations, moral norms and cultural values. Processes of globalization such as increasing mechanization, rural-urban migration and increased access to money have been found to influence reciprocity institutions, sometimes decrease its significance and on other occasions even underscore its relevance for local peasants in order to negotiate with globalization as agents. reciprocity Ayni Aymara agriculture non-monetary economy Bolivia Taraco rural-urban migration globalization agency Cultural Sciences Agriculture and Food Sciences Social Sciences eng Lunds universitet/LUMID International Master programme in applied International Development and Management 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7856564 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Förvaltning av Skånes vildsvinsstammar https://lup.lub.lu.se/student-papers/record/7856564 Nilsson, Emelie The essay examines the potential need for implementing a new structure of wildlife management to the wild boar. Such structure could be needed due to the fact that wild boar, Sus scrofa, is the ungulate with the fastest growing population of animals in the southern parts of Sweden. The unwieldy situation has created conflicts between hunters and landowners, as these have different interests regarding wild boar populations. In the late 1900:s there were similar problems with the Swedish elk population. The problems were reduced through the introduction of management areas, where landowners and hunters were motivated to cooperate and thereby resolve their disagreements, which benefited wildlife management. The essay deals with the management of wild boar in Skåne and the opportunity to introduce administrative areas for wild boar in a similar manner as with the elk, to achieve a better balance of wild boar populations in the southern parts of Sweden, in order to minimize the negative effects of wild boars on agriculture. The study is limited to exploring the possibility of, and the need for, management areas of wild boars in Skåne. The results, gained through interviews with landowners and hunter-representatives from elk management groups in Skåne, showed that there is a certain consensus that the current situation is lacking from functioning wild boar management. The interviewees expressed that the current situation can be attributed to landowners and hunting right holders acting based on individual interests and knowledge. This creates a situation without effective wildlife management of wild boars. The study showed that there may be a need for wild boar management areas in the southern parts of Sweden where the wild boar population is unbalanced. This could contribute to a more controllable and balanced boar tribe. However the design must focus on voluntary participation and incentives for cooperation. Vildsvin är det klövvilt som idag ökar snabbast i Sverige. Den markanta populationsökningen är delvis hänförbar till den utbreda utfodring av vildsvin som görs av markägare och jägare. Detta leder till att vildsvin kan reproducera sig under hela året istället för till begränsade parningsperioder. Den ökande vildsvinspopulationen har skapat konflikter mellan jägare och markägare eftersom dessa har olika intressen gällande vildsvinsstammar. En fungerande viltförvaltning är viktig för att uppnå en lokalt fungerande miljö. I slutet av 1900-talet fanns en liknande problematik med den svenska älgstammen. Problemen minskade genom införandet av älgförvaltningsområden där markägare och jägare motiverades till att samarbeta vilket gynnade viltförvaltningen. Uppsatsen behandlar förvaltning av vildsvin i Skåne och möjligheter till att införa förvaltningsområden för vildsvin på ett liknande sätt som finns för älg med målet av att få till stånd en bättre balans av vildsvinsstammarna i Skåne, så att de negativa effekterna på jordbruket minimeras. Studien är avgränsad till att undersöka möjligheten till och behovet av vildsvinsförvaltningsområden i Skåne. En litteraturöversikt har genomförts för att kartlägga aktuell fakta kring ämnet. Empirisk data för studien inhämtades genom intervjuer med markägar- och jägarrepresentanter från älgförvaltningsgrupperna i Skåne. För att göra studien mer nyanserad intervjuades även en myndighetsrepresentant från Länsstyrelsen i Skåne, vars ansvarsområde rör viltfrågor. Intervjuerna förbereddes, genomfördes och hanterades som semistrukturerade intervjuer. Resultatet visade på att det finns olika syn mellan aktörerna från älgförvaltningsgrupperna på hur vildsvinsförvaltningen ska bedrivas. Det fanns en viss enighet kring att det i dagsläget inte finns någon fungerande vildsvinsförvaltning, samsyn eller samarbete. Intervjuobjekten ansåg att många markägare och jakträttsinnehavare, stora som små, agerar utifrån egna intressen och kunskap. Detta resulterar i att det inte går att få en fungerande viltförvaltning. Det fanns en konsensus kring att införandet av förvaltningsområden för vildsvin hade kunnat skapa en samsyn och ge bättre möjligheter för en gemensam ansträngning för förbättrad viltförvaltning. Det fanns delade meningar angående hur förvaltningsområdena bör utformas och styras. En majoritet av respondenterna ville att förvaltningsområden, om det införs, skulle bygga på frivilligt deltagande med stort internt inflytande. Av studien kan en generell slutsats dras att det kan finnas ett behov av införandet av vildsvinsförvaltningsområden i Skåne där vildsvinsstammen är obalanserad. Ett införande hade kunnat bidra till en mer kontrollerbar och balanserad vildsvinsstam. Studien visar även på att det finns en konsensus bland aktörerna att utformning måste motivera aktörer till samarbete och samsyn istället för att vara tvingande. hunting vildsvin wildlife management älgförvaltningsområden wild boar Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2015 M2 application/pdf

oai:lup-student-papers.lub.lu.se:7994849 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Biokolets påverkan på markens organiska material - Kan gödsling med biokol bidra till en kolinlagring i marken? https://lup.lub.lu.se/student-papers/record/7994849 Lucander, Klas Axel Oskar Here I present a conceptual synthesis of the processes governing soil carbon in the event of biochar application. Biochar is a product of a controlled pyrolysis process and is known for its physical, chemical and adsorptive properties. It has been speculated to be a tool for sequestering carbon in soil to offset greenhouse gas emissions, and as a soil amendment. The study is done in collaboration with the company Ecobalans from Lund, and is a part of the environmental system analysis in a research and development project concerning sludge processing through pyrolysis. The aim of this review is to investigate if biochar application to soil can contribute to carbon sequestration in soil, by looking at the processes affecting the soil organic matter (SOM). Preforming a scientific review presenting the results with a causal loop diagram does this. The recalcitrance fractions of the soils organic carbon initially enhances with biochar application, but an enhanced decomposition of the labile fraction has also been reported. There is causality with improved crop yield. There are suggestions that the biochar stays safe from decomposition by forming aggregates and organo-mineral complexes over time. This review shows that effects of biochar on SOM cannot be simplified as they are biochar-specific (feedstock and treatment) and site-specific (soil and climate) but can be qualitatively calculated on in the conceptual model presented in this study. Klas Lucander Biokolets påverkan på markens organiska material - Kan gödsling med biokol bidra till en kolinlagring i marken och därmed dämpa den globala uppvärmningen? Här presenteras en konceptuell sammanställning och modell av de processer som styr markkolet när marken gödslas med biokol. Sammanställningen konstaterar att de processer som styr biokolets påverkan på markens organiska material (SOM) är platsberoende (typ av jord som biokolet läggs på och klimat) samt beroende på typ av biokol (behandling och råmaterial). Dessa tillsammans kommer avgöra hur biokolet kommer att påverka mängden kol i marken över lång tid. Med hjälp av modellen kan olika scenarier beskrivas beroende på vilken typ av biokol och vilken jordart som används, och på så sätt kan den sannolikt högsta nedbrytningen eller den minsta förutspås, utifrån vad man vet idag. Biokol är, liksom grillkol, organiskt material som uppvärmts till hög temperatur i en syrefattig miljö i en process som kallas pyrolys. Vid pyrolysen bildas kol, tjära och pyrolysgas som kan användas för energiutvinning. Kolet kan sedan användas för att grilla med eller föra ner det i marken. Det som utmärker biokol är dess höga kolhalt med höga andel aromatiska föreningar som nedbryts långsamt, höga specifika yta och porositet, adsorptiva egenskaper, kemiska egenskaper, samt dess egenskap att bilda aggregat och komplex i marken. Dessa egenskaper är dock olika framträdande beroende på vilket råmaterial som används samt pyrolystemperatur. Upp till hälften(beroende på råmaterial) av biomassans vikt omvandlas till biokol vid pyrolys. Detta kan jämföras med det låga beloppet kol som kvarhålls efter förbränning (3 %) eller biologisk nedbrytning (mindre än 10-20 % efter 5-10 år). Tillsättning av biokol har föreslagits som metod för lindra klimatförändringarna genom att under lång tid lagra kol i marken och på så sätt utjämna utsläppen av växthusgaser från förbränning eller nedbrytning av biomassa. Dock råder det oklarhet kring de processer involverade i biokolets påverkan på markens organiska material samt hur snabbt biokolet bryts ner i marken Examensarbetet görs i samarbete med företaget EkoBalans i Lund och är en del av en miljösystemanalys för ett större projekt, med syfte att värdera den framtagna produkten, biokolets, kolinlagringseffekt. EkoBalans har tagit fram en metod för att framställa biokol ur avloppsslam, utan att få med skadliga metaller och läkemedelsrester. Syftet med den här sammanställningen är att undersöka om gödsling med näringsrikt biokol kan bidra till kolinlagring i marken, genom att studera de processer som påverkar SOM. Den stabila delen av SOM ökar till att börja med vid tillsättning av biokol, men en ökad nedbrytning av markens ursprungliga ostabila SOM har också rapporterats. Flertal studier har visat på en ökad tillväxt vid tillsättning vilket indirekt ökar SOM i marken. Biokol antas förbli skyddat från nedbrytning genom aggregatbildning och bilda komplex mad mineraler och organiskt material. Urlakas dessa till djupare skikt från matjorden finns det potential för en långvarig inlagring av SOM. Genom att använda en konceptuell modell har jag sammanfattat de processer som biokolet påverkar i marken, samt även modellerat fram möjlig framtidsbild. Resultatet ger insikter i vilka processer som är dominerande samt var vidare forskning behövs; det finns få modeller som tar i beaktande biokolet, även om just modellering ses som ett viktigt verktyg för att utvärdera biokolets värde i bekämpandet av klimatförändringarna. Handledare: Salim Belyazid Examensarbete 30 hp i MVEM30, Miljövetenskap: Examensarbete för masterexamen - Fördjupning i tillämpad klimatstrategi 2015 Naturvetenskapliga institutionen, Lunds universitet Ekobalans biokol biochar kolinlagring carbon sequestration carbon storage SOM klimatförändring climate change avloppsslam sewage sludge Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8167534 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience PhysicsChemistryMaths

Fara för trichotecener i spannmål? https://lup.lub.lu.se/student-papers/record/8167534 Olsson, My The process of how a maximum level is created for mycotoxins in the European Union is described here. The focus is on the mycotoxin T-2/HT-2 that is formed by Fusarium, a fungus that infects grains. T-2/HT-2 has been an issue for a long time without having a maximum level. This literature study will give an overview of how the process of creating a maximum level works. Risk analysis is the name of the process that investigates if a maximum level has to be set. The risk analysis contains several steps. One step is called hazard characterization. Here is the critical effect decided and by using the statistical method BMD a TDI of 100 ng was set for T-2/HT-2. The next step is the exposure assessment and the highest intake level within the 95 % percentile was discovered to be 91 ng. In the risk characterization the TDI was regarded as safe because it was not exceeded by any individual in the exposure assessment. The last step is called risk management and it was decided that no maximum level needs to be set but a recommendation on how the treatment of T-2/HT-2 needs to be developed. My conclusion is that it is not T-2/HT-2 itself that is hazardous but probably the total toxicity in the specific food. There is lack of data for vegan and vegetarian exposure that perhaps eat more grains than others and at the same time they are exposed for the total toxicity. It could be beneficial for the risk manager to take into consideration an ecological point of view in its assessment and not only a socioeconomic one. The toxic effect could be minimized in a sustainable way and the risk manager can contribute by sending a request to Efsa in that direction. Fara för trichotecener i spannmål? med fokus på T-2/HT-2 Det går att undvika bekämpningsmedel i våra livsmedel eftersom det finns ekologiskt odlade livsmedel. Däremot går det inte att undvika mykotoxiner. De bildas av svampar. I spannmål påträffas bland annat mykotoxinet T-2/HT-2 som tillhör mykotoxingruppen trichotecener och kommer från svampsläktet Fusarium. Riskanalys är den vedertagna metoden som avgör i vilken halt ett mykotoxin är farligt för människor. Genom att följa denna process med fokus på T-2/HT-2 går det att skapa en förståelse kring hur riskbilden ser ut för mykotoxiner i EU. Riskanalysen består av riskbedömning, riskhantering och riskkommunikation. Efsa är det EU-organ som har ansvar för riskbedömningen. I den ska ett tolererbart dagligt intag (TDI) bestämmas. Det är den halt en människa kan inta utan att drabbas av en negativ hälsoeffekt. Sedan ska exponeringshalten bestämmas. Den utgår från koncentrationen i livsmedlen och våra konsumtionsvanor. Till sist jämförs TDI- värdet med exponeringshalten. Riskhanteraren, den Europeiska kommissionens uppgift är att bedöma om ett gränsvärde ska bli tillsatt. De bedömer att inget gränsvärde behövs eftersom exponeringsdosen inte överstiger TDI-värdet. Däremot behöver toxinet övervakas och förebyggande åtgärder behöver utvecklas. Riskkommunikationen handlar om kommunikationen mellan hanteraren, bedömaren och andra berörda intressenter. Den här riskanalysen grundar sig på bristfälliga studier och djurförsök. Äldre konsumtionsdata har använts och det saknas förebyggande åtgärder att begränsa förekomsten av T-2/HT-2. Riskanalysen innefattar både ett antal djurförsök och dietundersökningar vilket är omfattande och resurskrävande. Det finns även ett flertal mykotoxiner som inte har genomgått en riskanalys. Följdaktligen så verkar inte EU ha kontroll över riskbilden gällande mykotoxiner. Eftersom det finns fler toxiner än T-2/HT-2 i spannmål borde den totala toxiciteten vara mer relevant att undersöka. Forskning har utvecklat en metod att mäta den totala toxiciteten. Ett fokus på den totala toxiciteten istället för enskilda toxin hade antagligen medfört ett gränsvärde. Ett ekologiskt perspektiv saknas vid bedömningen av ett gränsvärde. Däremot finns ett ekonomiskt och socialt perspektiv inberäknat. Forskning har exempelvis påvisat att det kan finnas lägre förekomst fusariumtoxiner i ekologiska produkter samt att toxinerna är av mindre toxicitet. Om ökad forskning kunde genomföras inom detta område kan det också medföra förebyggande åtgärder. Detta skulle inte bara medföra bättre livsmedelssäkerhet utan även en livsmedelsförsörjning som är ekologiskt hållbar i framtiden. Handledare: Eva Jonsson Examensarbete 15 hp i miljö och hälsoskydd, 2015 Centrum för miljö- och klimatforskning, Lunds universitet Mykotoxin Trichotecener T-2 HT-2 Spannmål Toxin EU Efsa Europeiska kommissionen Riskanalys Biology and Life Sciences Earth and Environmental Sciences Chemistry Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2015 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8167902 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Comparison between organic and conventional crop farming in regards to greenhouse gas emission, biodiversity, yield and nitrogen leaching https://lup.lub.lu.se/student-papers/record/8167902 Johnsson, Liselotte Advantages and disadvantages with organic production have been studied in the scientific community and is greatly debated. Demands for organic products have risen the past years in Sweden and the objective in one of the governments environmental goal is to reach a 20 % organic production. But is organic production increasing sustainability in the agriculture sector? This study aims to compare organic and conventional crop farming with the parameters of greenhouse gas, biodiversity, yield and nitrogen leaching. As well there is an aim to analyze on a national level in Sweden and on a regional level in Scania if a conversion to organic farming of crops would increase sustainability in the agriculture sector. The study is based on both a qualitative literature review and a quantitative statistical element. The literature survey analyzed comparative studies of organic and conventional crop farming and as well what effects crop farming have regionally in Scania and nationally in Sweden. The results showed that conventional crop farming produced a higher yield, had lower greenhouse gas emissions and nitrogen leaching per unit product, whilst organic crop farming had a higher amount of biodiversity. In total conventional crop farming is superior to organic crop farming but with an integrated system more environmental benefits could be sustained. Food that is organically certified is generally considered to have low environmental impacts and during the past years the demand for organic products has increased. Today 17 % of Sweden's farmland is organically certified but the amount of farmers who convert to an organic production have been decreasing. Scania, one of Sweden's southernmost regions, produces 25 % of Sweden's food but has the lowest amount of organically certified farmland compared to other regions. Trends in the agricultural sector have not followed the customers' requests and Sweden's environmental goal to reach a 20 % organic production has not been met. But is the answer to increase organic production in order to create a more sustainable food production? The difference between conventional and organic farming is mainly that organic farmers do not use pesticides, genetically modified organisms and inorganic fertilizers in order to minimize negative effects on the environment. In this study a comparison has been made between conventional and organic crop farming with the parameters of biodiversity, nitrogen leaching, greenhouse gas emissions and yield. The results showed that conventional crop farming produces a higher yield, has less nitrogen leaching and greenhouse gas emissions per unit product whilst organic crop farming has a higher amount of biodiversity. With these four parameters conventional crop farming seems to be superior to organic crop farming. But with a mixed system and a contextual perspective which focuses on geographic context, climate and what type of crop is grown, measures can be taken to increase sustainability in the agriculture sector. Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2015 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8194847 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Utveckling av alkoholfri öl med tillsättning av syre under jäsningsprocessen https://lup.lub.lu.se/student-papers/record/8194847 Edpalm, Åsa Efterfrågan av alkoholfri öl ökar och det finns många olika anledningar till att dricka alkoholfri öl såsom graviditet, religion, arbete eller om man ska köra bil. Men det finns idag ingen enkel och billig metod för att producera välsmakande alkoholfri öl. De vanligaste metoderna för att producera alkoholfri öl på marknaden är utspädning, destillation, omvänd osmos samt att inte fermentera vörten. Syftet med detta projekt var att utveckla en metod för att tillverka alkoholfri öl genom att tillsätta syrgas. På detta sätt hålls jästen i en aerob fas där jästen konsumerar sockret för att föröka sig och i denna fas så tillverkar inte jästen någon alkohol. Vid jämförelse med lättöl på max 2,5 volym% etanol så blir den approximativa sänkningen 1 volym% etanol med metoden, men det finns indikationer på att etanolhalten kan sänkas ytterligare genom optimering av syretillförseln. Det som var viktigt var att ha omrörning och en stabil syreregulator så att all jäst får tillgång till över 10 ppm löst syre under hela jäsningstiden, speciellt vid större volymer. Ett överraskande resultat var att efter 2 och 4 timmar efter jäsningens början var etanolhalten noll. Efter lagring i en vecka blev resultatet 0,5 volym%, vilket även är gränsen för alkoholfri öl. Det har även visats att det räcker med en kort aerob tid för att göra en alkoholfri öl och inte få någon större efterjäsning under lagring. Metoderna borde undersökas vidare med t.ex. smaktest och applicering i produktionen för att den alkoholfria ölen ska bli en produkt som når konsumenterna. The demand of alcoholic free beer is increasing and there are many reasons to choose alcoholic free beer such as pregnancy, religion, work or before driving. But today there doesn’t exist a simple, cheap method to produce well tasting alcoholic free beer. The existing methods on the market to produce alcoholic free beer are dilution, distillation, reverse osmosis and to avoid fermenting the wort. The purpose of this project was to develop a new method to produce alcoholic free beer by adding oxygen gas. Using this method, the yeast is held in an aerobic state where the yeast consume the sugar to reproduce and in this state no alcohol is produced. In comparison with light beer that has maximum 2,5 vol % ethanol, this method gives the approximatively a lowering of 1 vol% ethanol. There are indications that the ethanol level can be lowered even more by optimization of the oxygen. An important factor was stirring and a stable oxygen regulator so that all yeast cells have access to an amount of dissolved oxygen over 10 ppm during the whole fermentation, especially with larger volumes. A surprising result was that after 2 and 4 hours from the start of the fermentation the alcohol level was zero. After a week of storage the results became 0.5 vol %, which is the limit for alcoholic free beers. It might be that it is enough with a short aerobe time to produce an alcoholic free beer and to not get a fermentation during storage. The methods should be further investigated with for example sensory test and to apply the method into production so that the alcoholic free beer can be a product that reaches the consumers. Alkoholfria produkter är en marknad som ökar kontinuerligt i storlek och framförallt efterfrågan av alkoholfri öl. Detta föredras av olika anledningar som graviditet, arbete, religion eller när man ska köra bil. Metoderna som finns idag ger oftast inte den önskvärda ölsmaken eller så är de mycket dyrare att tillverka ölet med. De metoderna är att antingen späda ut ett starkare öl till önskvärd alkoholhalt eller att koka bort alkoholen då alkohol kokar vid lägre temperaturer än vatten så då kokar alkoholen bort. Det går även att man inte tillsätter jäst, utan använder sig av råmaterialet. Det som är syftet med detta projekt är att utveckla en metod för att tillverka alkoholfri öl som är enkel och som ger en god smak till ölet. Idag så använder bryggare syrgas för att jästen ska växa till sig i början av fermentationen. Det är genom att förlänga tiden som jästen får tillgång till syrgas och detta är den undersökta metoden för att tillverka alkoholfri öl. När jästen har tillgång till syre, så förökar den sig och bildar ingen alkohol. När jästen växer och förökar sig så äter den upp socker för att kunna göra detta och sockret används vanligtvis till att tillverka alkohol. När jästen har ätit upp allt socker så finns det inget socker kvar då jästen inte har tillgång till syre för att tillverka alkohol. Om jästen hålls i en miljö med syre under tillräckligt lång tid för att allt socker ska bli uppätet så bildas det inte alkohol när det inte tillsätts syre under lagringen. Många bryggningar har gjorts för att undersöka vilka faktorer i en bryggning som påverkar alkoholhalten. En jämförelse med Lundabryggeriets lättöl har gjorts och denna har en alkoholhalt på 2,5 volym% så kan man se att med samma material så fick denna metod en sänkning på ca 1 volym%. Det finns även tydliga tecken på att alkoholhalten kan sänkas ytterligare med optimering av syretillförseln. Detta har testats på en vört som har gjorts från grunden och tester har gjorts kontinuerligt. Det mest positivt överraskande resultatet var att efter endast 4 timmar med syrgas så togs det ut ett prov och detta prov lagrades i en vecka. Ursprungligen fanns det ingen alkohol i provet, men under lagringen så gick alkoholhalten upp till 0,5 volym%. Detta var det önskvärda resultatet och det är relevant att undersöka vidare kring. Det finns mycket som kan hända under en bryggning och detta har gjort att alla resultat inte har blivit som förväntade. Det främsta som är viktigt att tänka på vid framtida bryggningar är att jästen måste hela tiden komma åt syre och ha en mängd löst syre som är över 10 ppm. Detta kan göras genom omrörning och ha en syreregulator som ger samma flöde genom hela bryggningen. livsmedelsteknologi food technology Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Livsmedelsteknik och nutrition (master) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8311834 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Business development of a novel functional food concept https://lup.lub.lu.se/student-papers/record/8311834 Åsheim, Christian Functional food (FF) is a relatively new sector in the food industry. FF are products that have an added nutritional value for consumers that is communicated through nutritional and health claims, and act as preventive agents of chronic diseases. Innovation of new FF products has grown to become an important impact in research towards preventing welfare diseases. The rate of innovation in this field is nevertheless low and the willingness of companies to invest in ideas and research projects that will lead to novel FF products is today weak. The main reason is the regulations for health claims. The purpose of this study is to investigate the venture creation process of FF based start-ups, with a case specific research question of how an analysis technique targeting the food industry can be commercialized. The purpose will be addressed by simultaneously investigating different venture creation activities, and how these activities can be applied for FF. In order to build a theoretical framework for the analysis, an extensive literature search connected to the key terms yielded four categories of venture creation activities: • Planning activities • Establishing legitimacy • Market activities • Resource transformation These categories were connected to four important aspects specific for FF: • Regulatory approvals • Product development • Intellectual property rights • Consumer acceptance The methodology used to explore this area and get a deeper insight in the research topic was by conducting qualitative insider action research of one case. The data has been collected through; numerous meetings with founders and stakeholders, daily operation actions, observations, notes, experiences, conversations, memories and joint-actions from one year of venture creation in the case. The empirical data collection revealed that the studied venture chose to perform an iterative conceptualization process followed by a business model canvas and a timeline of activities in the category of planning activities. The venture met issues when investigating regulatory approvals in the category of establishing legitimacy. Through contact with experts they revealed a path that potentially would not include the health claim regulation. The market activities were primarily focused on customer development where identifying customer demand was considered of major importance. The product/technology development as well as funding applications was left to be performed after the concept was verified by customer demands. The conclusion consists of a proposed framework of how to commercialize an analysis technique targeting the FF sector. This proposed framework could potentially serve as a general framework when commercializing other FF products or services. This Master’s thesis outlines a framework tool for how researchers and persons with interest for food entrepreneurship can become entrepreneurs and operate their own food-based venture through an optimized venture creation process. It is a challenge to start and run a technology-based venture, especially when it comes to food-based innovations connected to health benefits. This thesis focuses on the venture creation process tailored for a food-based business. Some argues that the innovation process looks similar for all ventures but results from this thesis supports that there exist major differences in how specific venture creation activities are performed. An example is regulatory approval process and the way to attract and develop new customers. Most academic ventures work with a traditional linear innovation process where a product often is created based on the research and pushed to the market. This thesis proposes an innovation process often used for software ventures called customer development/market pull where the collection of customers is prioritized before the product development is initiated. The thesis has been based on a case study of a venture from Lund University called ViscoSens. ViscoSens is creating an analysis technique that predicts health benefits in food products and has the potential of giving consumers real-time feedback of the health effect of the products they are eating. The first conceptual focus is to predict the blood sugar level after a meal. The innovation was a result of a cross-sectional collaboration between three researchers, working in three different departments at Lund University. When commercialized, the innovation has a potential to help consumers to tailor their diet and make food choices based on their individual health condition and the food industry to design products accordingly. It is not easy for a researcher with an invention to work as entrepreneurs simultaneous as an employment at a University. At the same time the matchmaking process between researchers and young entrepreneurial spirits are lacking and therefore researchers have to initiate the commercialization process by themselves. The conclusion of the thesis is a venture creation framework for research based food start-ups, which is novel since no one has studied this process before. The framework is of highest relevance for researchers and entrepreneurs to facilitate the technology transfer and innovation process when commercializing research-based food innovations. Today, innovation is viewed as vital for the success and a source of economic growth in the modern society. Through direct usage of the concluded venture creation framework, more food innovations have the ability to reach the market through an optimized process. The potential implications will be a higher amount of revenue generating companies and more job opportunities in the food and functional food sector, which in the long run will strengthen Sweden as a country. commercialization business development start-up venture creation Functional food glycaemic response analysis technique livsmedelsteknik food engineering Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7357323 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Utveckling av ängs- och betesmarker ur lantbrukarens perspektiv - En intervjustudie i Örkelljunga kommun https://lup.lub.lu.se/student-papers/record/7357323 Bülow, Lisa Meadows and pastures are one of the most species-rich habitats in Europe and Sweden. These ecosystems are dependent on ongoing care to keep their biological and cultural values alive. Farmers who manages meadows and pastures under certain conditions receive financial compensation from the EU. The politically formulated objectives of nature conservation, cultural heritage and biodiversity will, according to the Swedish nature conservation association, not be accomplished without the meadows and pastures. This study reports on farmers' experiences and opinions about meadows and pastures in Örkelljunga municipality. Eight farmers were interviewed in their home using semi-structured interviews. The factors that affect the preservation of meadows and pastures on the basis of the interviewed farmers' perspective are: natural conditions, personal and cultural values, societal changes, profitability, the financial compensation for farmers, rules and controls. The study also shows that the majority of the visited farms have an uncertain future. This means that the meadows and pastures are in danger of not being managed in the future. The overall trend tells us that farms, farmers and grazing animals decrease in Sweden which leads to a reduction of meadows and pastures. Att ängs – och betesmarker ger ett öppet landskap och är trevliga att ströva i är ett av skälen till att bevara dessa marker. Att ängs- och betesmarker är nödvändiga för en stor mängd växter och djur är kanske ännu viktigare. Markerna är trots allt bland de artrikaste landytorna vi har idag. På en äng kan det finnas upp till 50 olika växtarter på bara 1 kvadratmeter och man jämför ibland dessa marker med mångfalden i tropiska regnskogar. Ängs och betesmarker har en lång historisk bakgrund och har därmed inte bara biologiska värden utan också en del kulturella värden. De politiskt formulerade målen för naturvård, kulturmiljövård och biologisk mångfald kommer, enligt Sveriges naturskyddsförening, inte kunna uppnås om inte dessa marker får den skötsel som behövs för att hålla dem i liv. Lantbrukarna och deras familjer är genom djurhållningen den viktigare pusselbiten i arbetet med att hålla ängs- och betesmarker i liv. Denna studie handlar om lantbrukarnas erfarenheter och åsikter om ängs- och betesmarker. Syftet var att ta reda på vilka faktorer som påverkar dem i sitt arbete med dessa marker men också se om de har några förslag på förbättringar. Åtta lantbrukare i Örkelljunga kommun har intervjuats och deras gårdar har blivit besökta. Kunskap om lantbrukarens synpunkter krävs för att kunna utveckla regler och kontroller åt ett håll som gynnar ängs- och betesmarkerna. De faktorer som påverkar lantbrukarna vid skötseln av äng- och betesmarker utifrån de intervjuade lantbrukarnas perspektiv är: Naturliga förutsättningar, Personliga och kulturhistoriska värden, Samhällsförändringar, Lönsamhet och ekonomiska ersättningar, Regler och kontroller. Faktorerna är många och komplexa vilket gör att det inte finns några enkla lösningar som gör att vi kan behålla det öppna landskapet och bevara de artrika ängs- och betesmarkerna. För att underlätta arbetet för lantbrukarna anser lantbrukarna själva att de vill ha mer betalt för mjölken och/eller köttet som de säljer. Andra förslag handlar om att de vill ha mer hjälp från länsstyrelsen samt att Örkelljunga bör köpa in svenskt kött till kommunens skolor och ålderdomshem. Studien visar också att många av gårdarna inte har en självklar ersättare som kan ta över när lantbrukaren som jobbar där idag inte orkar längre. På grund av detta riskerar äng- och betesmarkerna på dessa gårdar att försvinna i framtiden. Överlag går utvecklingen i kommunen mot färre gårdar, lantbrukare och betesdjur som i sin tur gör att ängs- och betesmarker också minskar. Det är tufft att vara lantbrukare i dagens samhälle och det finns en stor risk att de svenska lantbrukarna fortsätter minska. För att våra ängs- och betesmarker ska överleva måste vi ta bättre hand om vår landsbygd och kanske hantera det på helt nya sätt. biologisk mångfald lantbruk jordbruk äng ängsmark betesmark lantbrukare bonde öppet landskap miljöersättningar Örkelljunga Biology and Life Sciences Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7359375 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Kinetics of Swelling Applied on Gelatine https://lup.lub.lu.se/student-papers/record/7359375 Norgren, Victor This report is about the measurements of swelling gelatine films of different thickness and at different temperature. The research has been mainly focused on finding a suitable model. Results have shown that the new Pseudo-Sigmoidal Model (PSM) is superior to previous quasi-second order models such as the Robinson and Ofner model. It has also been shown that gelatine’s swelling can be divided into three different states: amorphous, intermediate and crystalline, and they can be described via a simple model. Gelatine film does not swell beyond the initial amorphous state when it is above the glass temperature. Calculations have shown that the long dismissed Hofmeister model is identical to the current Ofner model. Svällningsstudier med gelatin Av: Victor Norgren, Lunds tekniska högskola, 2015-06-15 Introduktion Gelatin är en genomskinlig proteinbaserad biopolymer, som tillverkas av kollagen. Kollagen är bindningsvävnaden som fäster musklerna till benen i kroppen. Genom att t.ex. koka benknotorna kan man utvinna kollagenet som blir gelatin när det tillåts sätta sig igen. Gelatintrådarna behåller den spiraliska så kallade helixstukturen som gör att de enskilda proteintrådarna som utgör gelatin kan snurra in sig. När trådarna snurrar in sig så bildas knutpunkter av tre olika kedjor som är tvinnade runt varandra. Det är detta som ger gelatin en påtaglig elasticitet och en stor kapacitet att hålla vätska. (LARSSON, 1995) Det kommersiella intresset för gelatin tog fart i andra halvan av 1800-talet i och med att man började fixera ljuskänsliga silversalter i gelatin, och det vi idag kallar fotografi var ett faktum. Gelatinet i sig har flera fördelar. Bland annat så är salterna skyddade inuti gelatinmatrisen och samtidigt kan man låta framkallningskemikalierna få tillgång till salterna genom att låta gelatinet svälla. Vetenskapliga studier började på allvar efter första världskriget, där hästjobbet gjordes av fröken Shreve (SHREVE, 1918; SHREVE, 1919), men även av teamet Procter, Wilson och Loeb (LOEB, 1922). Sen dröjde det till 1960-talet innan Robinson på Kodak (ROBINSON, 1964) fick fram en empirisk modell för att beskriva svällningen. Under andra halvan av 1980-talet så fortsatte Ofner (OFNER, 1986; OFNER 1987) i Robinsons fotspår och tillämpade hans modell på sin egen farmaceutiska gelatinforskning. Vad gjordes i denna studie? Av kommersiell gelatin (Marks & Spencer) har gelatingeler tillverkas på plattor av rostfritt stål, med 95,3% vatten. Gelerna har låtits torka så bara en tunn gelatin film återstår. Det är dessa tunna filmer som sedan har svällt efter att de har placerats i en behållare med omvändosmosfiltrerat vatten, d.v.s. vatten helt fritt från salter. Mängden absorberat vatten har sedan mätts med en våg enligt ett tidsschema. Detta är i sig inget revolutionerande, utan det nya med det här arbetet ligger i hur siffrorna har bearbetas. Mycket av den tidigare forskningen på gelatins svällning har varit begränsad av att de har varit tvungna att handräkna och därför missat stora delar av den rikedom som finns i mätdatan. Då det är möjligt att studera mätdatan i närmare detalj möjliggör det att man kan åstadkomma bättre modeller som behövs för att kunna förrutse svällningsbeteendet. Detta är framför allt viktigt inom läkemedelsindustrin där gelatin är en viktig beståndsdel i att leverera den aktiva substansen i lagom takt till tunntarmen. Svällning generellt När man talar om svällning så menar man i regel att ett fast material absorberar en vätska utan att materialet i sig förändras. Materialet forsätter sedan att svälla tills det har uppnått en jämvikt, där mängden vätska som lämnar materialet och som tas upp är lika stora. Detta kallas svällningsjämvikt, och är beror på både vätskan och materialet i fråga. (HOFMEISTER, 1890) Det finns det olika slags typer av svällning. Den första är kapillärsvällning, som är vanligt förekommande i porösa material där ytspänningen ser till att materialet sväller. Den andra är osmotisk svällning, som man också hittar i porösa material och då i synnerhet i olika slags membran och organisk vävnad. Det är skillnaden i salthalt som får materialet att vilja svälla. Den tredje formen är molekylärsvällning, som förekommer i icke-porösa material och den drivs av de kemiska och termodynamiska krafterna. (HOFMEISTER, 1890) Gelatins olika tillstånd medan det sväller Sen tidigare har det varit känt att gelatin genomgår både ett amorft och kristallint tillstånd när det sväller. Det amorfa tillståndet kan beskrivas som att det finns ordning i närområdet men att det finns bara en mycket svag eller ingen ordning med filmens trådar som ligger längre bort. (NATIONALENCYKLOPEDIN, 2013-I) När gelatinet sväller i det amorfa tillståndet så strömmar vattnet in i filmen i form av osmotisk svällning och det är hålrummet mellan proteintrådarna som fylls ut med vatten. Processen sker relativt fort. I det kristallina tillståndet så finns det en ordning längst hela tråden och inte bara styckvis som i det amorfa tillståndet. (NATIONALENCYKLOPEDIN, 2013-IV) Gelatinet blir i sig inte en kristall utan det är en gel, utan det är trådarna som beter sig kristallint och i synnerhet knutpunkterna mellan de olika trådarna, trippelhelixarna. Svällningen sker genom molekylärsvällning. Man kan även säga att svällningen nu sker anisotropiskt, d.v.s. att vätskeflödet in i gelen bara sker i en axel. Det nya är att man tydligt kunnat observera dessa olika regioner i mätdatan. Tidigare har man talat om dessa i svepande ordalag (OFNER, 1986) utan att kunna belägga dem. Det är också en ny observation att det finns ett påtagligt övergångstillstånd mellan det amorfa och kristallina tillståndet som varar i flera timmar. I de geler som användes för försöken uppträdde övergångstillståndet med en tydlig regelbundenhet när gelen bestod av 86-88 volymprocent vatten. Det är en rimlig gissning att i övergångstillståndet så gelen sväller med hjälp av både osmotisk svällning och molekylsvällning. D.v.s. att både hålrummet mellan proteintrådarna och trådarna i sig själva vecklas ut eller rent av att trippelhelixarna sväller. Modeller Ett problem med Robinsons modell för att förutse svällningen är att den togs fram för mycket tunna lager gelatin som man fäster på en cellulosa- eller polyesterbas som tillsammans med gelatinet blir fotografisk film. (ROBINSON, 1964) Med så tunna lager gelatin är modellen en utmärkt approximation. Men när Ofner tillämpade samma modell på sina tjockare geler (OFNER, 1986), så märkte han att behövde göra två stycken kurvanpassningar. En för att beskriva de första fyra timmarna och en för att beskriva beteendet för det som sker efter de första timmarna, och därmed fördubblas antalet konstanter. Mina undersökningar har visat att om man logaritmerar tidsaxeln så ser man att mätdatan får en tydlig S-form, en sigmoidal form. Denna form är vanligt förekommande när man försöker beskriva en befolkningsutveckling. I regel är befolkningen liten i början och det begränsar hur snabbt gruppen kan växa, sen uppnås en period i mitten där tillväxten är som störst och där det finns gott om resurser och gruppens storlek är inte en begränsande faktor, tills man slutligen närmar sig en jämvikt där resurserna inte kan bibehålla gruppens tillväxt och därmed avtar. Ur ett gelatinperspektiv kan man föreställa sig att det initialt är svårt att tränga igenom den hårda ytan på den tunna filmen, vilket begränsar mängden vatten som kan komma in i filmen. För att senare när det väl öppnats upp, närmast flöda in och leder till en snabb expansion. För att slutligen, när gelen börjar närma sig ett allt mer kristallint tillstånd vara begränsad av proteintrådarnas rigida struktur som hindrar att fler vattenmolekyler kan få plats – en jämvikt uppnås. Både min pseudo-sigmoidala modell och den tidigare Robinson-Ofner modellen är blott empiriska, och saknar därmed ett fysikaliskt förklaringsvärde. Dock så använder den pseudo-sigmoidala modellen färre konstanter och behöver bara kurvanpassas en gång för hela intervallet, vilket är en stor fördel över den tidigare modellen. Referenser Hofmeister, F. (1890)– Zur Lehre von der Wirkung der Salze – Untersuchungen über den Quellungsvorgang, Archiv für experimentelle Pathologie und Pharmakologie, pp 395-413 Larsson, K. et.al (1995)– Livsmedelsteknologi – kemiska grunder, KFS, pp 71-73 Loeb, J. (1922)– Chapter XI: Swelling, Proteins and the Theory of Colloidal Behavior, McGraw-Hill Book company, 1st ed., pp 189-94 Nationalencyklopedin (I) – amorfa material, www.ne.se/lang/amorfa-material, läst 26:e mars 2013 Nationalencyklopedin (II) – flytande kristaller, www.ne.se/lang/flytande-kristaller, läst 26:e mars 2013 Nationalencyklopedin (III) – gel, www.ne.se/lang/gel/180854, läst 22:a april 2013 Nationalencyklopedin (IV) – kristall, www.ne.se/lang/kristall, läst 26:e mars 2013 Ofner III, C.M. et al. (1986)– Swelling Studies of Gelatin I: Gelatin without Additives, Journal of Pharmaceutical Sciences, vol 75, no 8, pp 790-7 Ofner III, C.M. et. al. (1987)– Swelling studies of Gelatin II: Effect of Additives, Journal of Pharmaceutical Sciences, vol 76, no 9, pp 715-23 Robinson, I.D. (1964)– Swelling of Coated Gelatin – Silver Bromide Emulsions, Journal of Photographic Science and Engineering, vol 8, no 4, pp 220-4 Shreve, E.B. (1918)– Investigations on the imbibition of water by gelatine, Science, vol 48, pp 324-7 Shreve, E.B. (1919)– Investigations on the Absorption of Water by Gelatine, Journal of the Franklin Institute, vol 187, no 3, pp 319-37 fluid dynamic gauging (FDG) gravimetric measurements pseudo-sigmoidal model (PSM) pseudo-second order model Ofner Robinson Hofmeister gelatine swelling food engineering livsmedelsteknik bio-polymers anisotropic material Arrhenius equation physical chemistry photography pharmaceutics Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2015 H3 application/pdf

oai:lup-student-papers.lub.lu.se:7360085 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Preparation and Characterization of Antimicrobial Packaging Films from Cricket Chitosan Enriched with Schisandra Chinensis Extract https://lup.lub.lu.se/student-papers/record/7360085 ISBN: 978-91-7623-390-0 Jarolimkova, Vita Chitosan films for food packaging applications were prepared from shrimp and cricket chitosan, enriched with Schisandra chinensis extract. Physicochemical and antibacterial properties of the films were studied and compared with references studying similar chitosan films. Chitosan is a biodegradable polymer, mostly harvested from shells of crustaceans, which has been studied for packaging applications, as it can improve shelf life of food products, especially when enriched with antibacterial and antioxidant compounds. The addition of these substances, such as herbal extracts, influences the physicochemical properties of the film, which are important parameters for characterization of packaging material, as it is necessary to assess its ability to fulfill the necessary packaging requirements. It was shown that insect chitosan film has superior or equivalent physicochemical properties and superior antimicrobial properties to shrimp chitosan. Addition of S. chinensis extract improved antibacterial and water vapor permeability barrier properties, however resistance to water solubility decreased. The originality of the work lies in the use of extract from S. chinensis, which has not been used in films before and which demonstrated antibacterial effect on Gram-positive bacteria, and in harvesting chitosan from crickets (Gryllus bimaculatus) as an alternative chitosan source, as all previous experiments with chitosan films have been done with crustacean chitosan. Moreover, during the extraction of insect chitosan, novel and effective decolorization method was discovered. A substance which can be found in shrimp and crab shells as well as insect cuticle (called chitosan) is able to form films similar to thin plastic sheets (think much thicker shrink wrap). However, unlike plastics, these films can reduce bacterial growth and oxidation of the food that is packed in them. To make their effect even stronger, herbal extracts can be added, leading to a creation of 100% natural, renewable, and biodegradable super-packaging prolonging shelf life of food. These films have been studied for quite a few years already, however they have always been made from chitosan found in the shells of crabs and shrimps. But as production of seafood is insecure and not exactly sustainable, it is important to try looking for other possible sources. It turns out that the same material can be harvested from insects. The main question therefore was: “Is it possible to make the same films from insects, such as crickets?” After half a year or sleepless nights, kilos of dried crickets, hectoliters of coffee and dozens of experiments, the answer was “YES!” Actually, not only were the films in many aspects the same as those made from shrimps. In some instances, they were even better. For example, they did not dissolve in water that easily (which could be useful in packaging of watery food), and they could even prevent one dangerous bacterium (Bacillus cereus) from growing! It would be a pity to settle for good, when the films could be made even better. Therefore, a Korean herb called omija, with leaves and fruits containing high level of antibacterial and antioxidant substances, was turned into extract. Cricket films containing this extract became even more lethal to some bacteria involved in food poisoning. Also, the ability of water vapor to move across the films was reduced, which can prevent moist food from drying out and dry food from becoming mushy. While still in the research phase, these films have the potential to become extremely sustainable packaging material in the future. Harvesting of insect chitosan could be connected to large-scale production of insect protein (one of the most sustainable and efficient protein sources in the world!), meaning that all parts of the bugs would be used. The leaves of omija plant are being thrown away during harvest, even though they have the ability to prevent food from spoiling. Therefore, the main ingredients of these films are almost free, completely renewable, totally biodegradable and definitely able to reduce some of the 40% food losses we suffer due to spoilage and loss of quality. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7373744 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Investigating Product Behavior During Storage in Packaging Materials - A Study on Freshly Baked Croissants https://lup.lub.lu.se/student-papers/record/7373744 ISBN: 978-91-7623-394-8 Meena, Priyanka Very short shelf life of ‘freshly’ baked croissants is a growing concern for food retailers. It is affecting the economics of business, causing 10 to 40% in-store food wastage, and puts natural resources under severe stress. The factors affecting the shelf life are loss of crispness of the crust, and increased firmness of the crumb. This is largely due to migration of water from crumb to crust during storage period. Using appropriate packaging material the rate of moisture migration can be slowed down. Currently paper/polyethylene laminate, polyethylene terephthalate and polypropylene materials are used to pack croissants. However, the product shelf life is not more than 12 hrs. The study concluded that using monolayer oriented-polypropylene film with perforations (WVTR of 10-14 g m-2 day-1) and multilayer oriented- polyethylene terephthalate film with or without ethylene vinyl alcohol polymer (WVTR of 9.2-9.5 g m-2 day-1) the moisture migration phenomenon in croissants is slowed down. Further, the crispness of packed croissants was lost at 6 h storage, however softness of crumb is preserved up to 24 h. Food wastage during distribution, retail sale, and consumption is a concern of great worry. It not only affects the economics of businesses but also puts natural resources under severe stress. For example, in the UK some 800,000 tons of bakery products are purchased each year and never eaten, mainly due to short life span of the product. Earlier investigations at Lantmännen Unibake, UK have identified the need of using appropriate packaging material for extending shelf life of pastries, such as croissants. However, there is a general lack of knowledge on the behavior of packed products in packaging materials that are currently available in the market. This thesis aims at bridging this gap in the knowledge following an empirical approach. It combines both quantitative and qualitative methods for analyzing product behavior. The factors affecting the shelf life of baked croissants are loss of crispness of the crust, and increased firmness of the crumb. This is largely due to migration of water from crumb to crust during storage period. Currently paper/polyethylene laminate, polyethylene terephthalate and polypropylene materials are used to pack croissants by the In-store bakeries in the UK. However, the product shelf life is not more than 12 hrs. In the empirical studies conducted in this work, first, a market survey was done including visits to In-store bakeries in the UK market to identify various packaging materials and define the needs. Ten commercially available packaging materials were selected for investigation. The selected materials were described as monolayer film, multilayer flexible film and paper-base multilayer flexible film. The water vapor transmission rates of materials were in the range from 0 to 20 g m-2 day-1 (38 °C, 90% RH). Second, to understand the moisture migration phenomenon in unpacked and packed croissants quantitative measures such as croissants moisture content and water activity value were measured at 1 h, 6 h, 12 h, 24 h and 48 hrs after baking. Qualitative measures such as texture analysis and sensory evaluation were also performed to evaluate crispness of crust and firmness of crumb. The measurements for the materials were compared for differences with significance following the analysis of variance tests. The study concludes that an optimal material for croissants packaging provides a controlled rate of moisture transfer in the product and the surroundings. The product crispness is lost at 6 h storage when it is packed, however, softness of crumb is preserved up to 24 h. The three suitable materials identified are: monolayer oriented-polypropylene film with perforations (WVTR of 10-14 g m-2 day-1) and multilayer oriented- polyethylene terephthalate film with or without ethylene vinyl alcohol polymer (WVTR of 9.2-9.5 g m-2 day-1). Using these materials the moisture migration phenomenon in croissants can be slowed down. Do ‘freshly’ baked croissants need packaging? Yes, they do! This study identified that using an appropriate packaging material the very short shelf life of ‘freshly’ baked croissants can be extended up to 24 hrs. Now, this is great news for the food retailers ambitious to reduce food waste across the value chain to save billion pounds! Food waste is putting severe pressure on land and natural resources. Any effort towards its reduction could help accelerate the move to a sustainable resource-efficient economy. The factors affecting the shelf life of croissants are loss of crispness of the crust, and increased firmness of the crumb. This is largely due to migration of water from crumb (interior) to the crust (surface) during storage period. An optimal packaging material provides a controlled rate of moisture transfer in the product and the surroundings. Re-invent how you pack your croissants! Re-think before you waste food. Water Migration. Shelf life Croissants Packaging Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:7439640 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Building texture - the impact of mixing and recipe parameters on mayonnaise quality https://lup.lub.lu.se/student-papers/record/7439640 Andersson, Ida Mayonnaise is an oil in water emulsion with a high oil content dispersed in a continuous water phase. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. The objective was to increase the knowledge of the mayonnaise production process and its impact on the mayonnaise quality. The approach was to produce mayonnaise with a high shear rotor-stator mixer and vary mixing parameters and recipe parameters to evaluate their impact on the product. The produced mayonnaise was analysed with measurements of the oil droplet size (laser diffraction) and the texture (texture analyser and rheometer). The results from the experiments showed that several parameters have an impact on the properties of mayonnaise. Variations in the recipe showed that oil content, emulsifier content and type of emulsifier have a great influence on the properties of mayonnaise. The addition of thickener to the product significantly impacted both texture and droplet size of the mayonnaise. From the mixing parameters it was concluded that both mixing time and mixing speed during the emulsification has an impact on the texture and droplet size of the mayonnaise. The theory about colloidal glass has been successfully used to explain the complex system of mayonnaise and how building texture could be achieved. The theory of droplet break up in laminar flow was used to explain the droplet sizes obtained in the experiments. Majonnäs består till största delen av olja och ägg. Detta är två produkter med flytande karaktär, så hur kommer det sig då att majonnäs har en sådan krämig konsistens? Att majonnäsens konsistens kan vara nyckfull är vi nog många som kan skriva under på efter mindre lyckade försök i köket. Här ska det redas ut hur den perfekta konsistensen uppnås. livsmedelsteknologi food technology Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4933922 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology SocialBehaviourLaw

Bolivian Quinoa in the context of globalization https://lup.lub.lu.se/student-papers/record/4933922 Hammarling, Maria The Bolivian quinoa has transformed from being a domestic food supply to being introduced to the global market. This transformation of the market has contributed to several social changes in the local society in the Altiplano, Bolivia, where quinoa has an ancient history of cultivation and consumption. By examining what determinant actors and underlying incitements that have contributed to the introduction of Bolivian quinoa to the global market, as well as to what extent it has led to social change, the concept of globalization is scrutinized. The study is conducted through a qualitative literature review of both academic articles and news from daily media of Bolivian and international origin. Material from the actors operating at the Bolivian quinoa arena are also included. The interpretation of theories considering globalization and the perception of local agency in comparison to global forces are conducted in the aim of understand the phenomenon. The findings of the study shows how globalization affects the local population and society in different directions dependent on the amount of connectedness to other places that is obtained. In the initial phase when a local commodity is introduced to the global market it is shown that the local agency is determinant on global forces and the local inherits dependency and vulnerability towards the global. When the connectedness to other places increases and stabilizes, it is possible to see how the local agency strengthens in the context of globalization. Bolivia Quinoa globalization Altiplano local agency social change local vulnerability. Social Sciences Cultural Sciences Agriculture and Food Sciences eng Lunds universitet/Institutionen för kulturgeografi och ekonomisk geografi 2015 M2 application/pdf

oai:lup-student-papers.lub.lu.se:5031579 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

The European corn borer in Sweden : a future perspective based on a phenological model approach https://lup.lub.lu.se/student-papers/record/5031579 Forsmoo, Joel The European Corn Borer (ECB) has the potential to markedly reduce the yield from corn plants and in turn affect the economy of farmers. The human world population is increasing and there is consequently an increased number of mouths to feed on a limited area, the Earth, and this makes this an important topic to study. It is thus important to find out whether the ECB likely will be an important pest for farmers in Sweden throughout the 21st century, and, further on, whether the temperature requirements for a permanent population will be met. This was studied using a phenological ECB model driven with climate model data based on RCP scenarios 2.6, 4.5 and 8.5, together with gridded observational data. This study found that the temperature conditions will support a semi-permanent to permanent population of the ECB in large parts of southern Sweden by the end of the 21st century, given RCP 4.5 and RCP 8.5. Klimatet och klimatförändringen är för många abstrakt. Något man förstår vikten av men har svårt att intuitivt greppa. Kort och gott så är klimatet en generell bild av vädret över en längre period, vanligtvis sett över 30 år. Ett klimatscenario målar den globala klimatbilden, och observationer tyder på att vi globalt är i linje med det mest pessimistiska framtida klimatscenario, där kännbara förändringar i det lokala klimatet är att förvänta på flertalet platser. Dessa förändringar har till stor del uppkommit till följd av mänsklig påverkan, så som ökade utsläpp av växthusgaser, och följande naturliga gensvar, och där skillnaden mellan de torrare och blötare regionerna, globalt sett, förväntas öka. Den här studien handlar om majsmotten; en insekt som står för mångmiljonförluster varje år i USA såväl som Europa, en insekt som riskerar att emigrera till Sverige givet olika klimatscenarior. Frågan är om temperaturen i Sverige, där det historiskt sett varit för kallt för majsmotten, kommer öka tillräckligt mycket för att den ska trivas här. Detta är vad studien går ut på; att ta reda på om klimatet sannolikt förändras i tillräckligt stor utsträckning för att majsmotten ska kunna överleva vintern i Sverige. Utöver klimatet så påverkar också bekämpningsåtgärder och majsmottens förmåga att flytta på sig deras utbredning och om den blir en permanent del av den lokala naturen, dvs. bildar ett permanent bestånd. För att kunna uppskatta hur majsmottens utbredning förändras i framtiden används data från olika klimatscenarion för att representera det framtida klimatet. Oavsett klimatscenario som använts i studien; oavsett om det är en måttlig, medel eller kraftig ökning av växthusgasutsläppen så är risken att majsmotten kommer att etablera sig uppenbar i södra Sverige. Den här studien är ett viktigt underlag i den framtida planeringen av Sveriges jordbruk, och den gör det möjligt för intressenter och beslutsfattare att upprätta förebyggande åtgärder för att minimera den ekonomiska skadan. Bt corn diapause life-stage degree days Ostrinia nubilalis (Hubner) European corn borer pest management Physical Geography and Ecosystem Analysis Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5031747 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Production of rubber from dandelion - a proof of concept for a new method of cultivation https://lup.lub.lu.se/student-papers/record/5031747 Oscarsson, Lotta Natural rubber is a biopolymer that is invaluable in our society. It is used in medical devices, tires, engines and many other consumer products, and so far no synthetic substance has been able to compete with its properties. Today, all natural rubber comes from the rubber tree, mainly grown in southeast Asia. Due to current threats to the rubber industry, finding an alternative source for natural rubber that can be grown in the Northern Hemisphere is vital. The Russian dandelion could be that option. However, previous experience tells us that there are great difficulties in growing the Russian dandelion in the field, so another method for cultivation has to be developed. In this project, dandelions have been cultivated in bioreactors with great success, indicating that this might be a method for the future. Protocols for sterile growth and for genetic transformation of dandelions have also been developed. biotechnology plants natural rubber gene technology biology Molecular dandelion cultivation bioreactor plant culture Technology and Engineering Agriculture and Food Sciences Biology and Life Sciences eng Lunds universitet/Tillämpad biokemi 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5142177 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths Technology

Möjligheter till minskat matsvinn i Sverige – En risk-nyttoanalys av att sälja ut charkprodukter efter passerat bäst före-datum https://lup.lub.lu.se/student-papers/record/5142177 ISRN: LUTVDG/TVRH-5001-SE Båvall, Agnes Israelsson Rällfors, Gustav Unnecessary food waste in Sweden is approximately 1,2 billion kilograms each year and this has consequences for both the environment and resources. The purpose of this project is to investigate if it is possible to reduce the unnecessary food waste, by selling cured meat products to a lower price in supermarkets, after the expired date but at the same time take people’s health into account. Focus in this report has been on the illness listeriosis. In this study a probability model has been made that generates number of extra cases of illness depending on when, in relation to the expired date, the product has been consumed. A cost-utility analysis has been made to compare the increased costs due to the number of extra cases of illness compared to the profit of lower environmental impact. Uncertainties that comes from insufficient data makes it difficult to set a specific date where selling cured meat products to a lower price would have been favourable to society. However, the conclusion is that there is a lot of profit in reducing the unnecessary food waste by lowering prices after the expired date. Det pågår en ständig debatt om hur man skall komma till bukt med världssvälten. Lösning efter lösning presenteras, den ena mer tekniskt avancerad än den andra. Dock, att 1,3 miljarder ton mat slängs varje år i världen, vilket motsvarar ungefär en tredjedel av den mat som produceras, tyder på att det finns åtgärder att ta till som kräver varken förädlade grödor eller ett effektivare lantbruk. Det som behövs är mer informerade konsumenter. Under hösten 2014 har två riskhanteringsstudenter från Lunds Tekniska Högskola genomfört ett examensarbete med målet att undersöka huruvida nyttorna av att sälja ut livsmedel efter passerat bäst före-datum övervinner de samhällsrisker som uppstår. Livsmedelsproduktion utgör en stor del av Sveriges industri som förutom påverkan på ekonomin även påverkar miljön, bland annat vid produktionen, men också vid lagring, transport och i form av matsvinn. Matsvinnet i Sverige idag uppgår till 1,2 miljoner ton per år. Produktion av den mängden livsmedel motsvarar utsläpp på två miljoner ton koldioxid. Det är alltså otroligt viktigt att den mat som produceras tar sig hela vägen från jord till bord, så att resurser såsom odlingsbar mark, näringsämnen och färskvatten inte brukas förgäves. Matsvinn är det matavfall som sker i onödan. Det är alltså helt ätduglig mat som kasseras, mat som hade kunnat exporteras till behövande eller mat som producerats med resurser vilka hade kunnat användas för andra ändamål. Matavfallsfrågan är viktig ur många olika aspekter. En minskning i matsvinn hade lett till positiva trender inom många olika områden, såsom minskad energi-förbrukning, minskad råvaruförbrukning samt minskade utsläpp av växthusgaser. Den största sektorn, vad det gäller matavfall är hushållen. Årligen slänger svenska folket i genomsnitt 127 kg per person. En inte fullt lika stor sektor är livsmedelsbutikerna. Denna sektor ansvarar ”endast” för sex procent av Sveriges totala matavfall. Däremot, när det kommer till matsvinn är livsmedels-butikerna värst, procentuellt sett. Av cirka 70 000 ton matavfall är hela 91 procent matsvinn. Den sektor som kommer närmast efter livsmedelsbutikerna, sett till onödigt matavfall per totalt matavfall, är restaurangsektorn med 62 procent svinn. Orsaken till matsvinn i livsmedels-butikerna är många. Några exempel på vanliga anledningar är felbeställningar, svårigheter för beställare att förutse efterfrågan, hårda kvalitetskrav, högtider och korta bäst före-datum. Livsmedels-butikernas hantering av varor påverkas kraftigt av konsumentens krav och beteende. Exempelvis förväntar sig konsumenter både välfyllda hyllor samt längsta möjliga hållbarhetsdatum. Detta leder till att personalen i butikerna ställer fram nya varor innan de äldre hunnit bli sålda, för att tillgodose kravet på välfyllda hyllor, samtidigt som konsumenterna föredrar den nyare varan framför den äldre. Detta leder till att varor med kort datum snabbt förbises av konsumenten och butikspersonalen blir tvungen att sortera bort dessa varor från hyllorna. Den genomförda studien avgränsades till att titta på nyttor kontra risker som uppstår av att sälja ut charkprodukter, exempelvis genom prissänkning, ett visst antal dagar efter passerat bäst före-datum. Nyttorna som undersöks är de positiva effekterna på miljön som minskat matsvinn hade resulterat i. Riskerna är kopplade till hälsorisker som uppstår till följd av sjukdomen listerios. Listerios är en bakterieinfektion som kan uppkomma då en individ exponerats för bakterien L. Monocytogenes. Personer som är särskilt känsliga, riskgruppen, är individer med nedsatt immunförsvar, gravida och pensionärer. Infektionen kan vara antingen invasiv eller icke-invasiv, där den icke-invasiva infektionen oftast ger symtom såsom mag-tarmbesvär, feber och muskelvärk. Den invasiva infektionen sätter sig i blodet och på centrala nervsystemet, med blodförgiftning och hjärnhinneinflammation som följd. Den senare infektionen är en mycket allvarlig variant och kan vara livshotande, med en dödlighet mellan 20-30 %. Genom en sannolikhetsmodell har antalet tillkomna sjukdomsfall i riskgruppen tagits fram för varierat antal dagar efter passerat bäst före-datum. Beräkningarna baseras bland annat på data rörande förekomst av listeria i charkprodukter, mängden listeria som finns i de kontaminerade livsmedelsprodukterna och riskgruppens generella dos-responssamband. Då data kopplad till förekomst av bakterier och mängd sjukdomsalstrande bakterier i livsmedel kan vara känslig att dela med sig av för producenter och distributörer har osäkerheter kring inparametrarna varit svåra att reducera. Med resultat från sannolikhetsmodellen och med en kostnads-nyttoanalys som beslutsunderlag kan slutsatsen dras att det går att sälja ut charkprodukter efter passerad bäst före-dag. Osäkerheterna kring indata gör att det inte är möjligt att med säkerhet bestämma hur många dagar efter bäst före-datum som nyttorna fortfarande övervinner kostnaderna. Där-emot går det att med säkerhet fastställa att ett aktivt arbete med att sälja ut varor precis innan eller på bäst före-datumet hade gynnat samhället. Att det visar sig lönsamt att sälja ut charkprodukter, vilka sett ur ett hälso- perspektiv är en av de mer riskfyllda varorna kopplade till listerios, tyder på att om man istället ser till butikers hela utbud så finns det större nyttor att vinna. Charkprodukter är en relativt liten produktkategori med relativt hög risk. Med många andra varugrupper som märkts med bäst före-datum, till exempel mejeriprodukter, är det tvärt om. Istället för att man ska drabbas av en bakterie-infektion är det mer troligt att man får i sig skämd mat, alltså är konsekvenserna mildare. Dock är den potentiella nyttan större då det rör sig om större kvantiteter som kan undvika att hamna i soptunnan, jämfört med chark. Ett av problemen som fastställs är inkonsekvensen vid datummärkning av varor. I handeln idag förekommer det produkter som är märkta med sista förbrukningsdag men vilka egentligen hade kunnat märkas med bäst före-datum, och vice versa. Det är problematiskt då varor märkta med sista förbrukningsdag enligt lag måste kasseras vid passerat hållbarhetsdatum. Att åtgärda detta problem anses vara en viktig pusselbit i lösningen med matsvinnet. Konsumenters okunskap är ytterligare en stor bidragande faktor till matsvinnet. För att komma till bukt med detta föreslås informationskampanjer med syftet att utbilda konsumenter i vilka varor som bör slängas vid passerat hållbarhetsdatum och vilka varor som man istället kan avgöra kvaliteten på genom att använda sina sinnen. Att lukta och smaka på varorna är i många fall en klart bättre kvalitetsindikator än det stämplade hållbarhetsdatumet. L. monocytogenes listeria listeriosis food waste unnecessary food waste cured meat products Mathematics and Statistics Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Avdelningen för Riskhantering och Samhällssäkerhet Lunds universitet/Riskhantering (CI) 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5410138 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Gaining land and gaining ground? The Popular Agrarian Reform by the Landless Rural Workers’ Movement (MST) in Brazil https://lup.lub.lu.se/student-papers/record/5410138 Da Cunha Almeida Azevedo, Camila The Landless Rural Workers' Movement (MST), one of the most important movements in Brazil, known for its land occupations, recently launched proposals to implement a new Popular Agrarian Reform (PAR) project. Consequently, one must ask: is there need for agrarian reform (AR) in Brazil? This question must engage with another discussion, that of the development of capitalism in the countryside and its consequences for the peasantry - the agrarian question (AQ). Its contemporary relevance is a matter of debate, and agrarian populism has gained traction in academic and popular discourse. PAR must be situated within these debates, as a response to processes of agrarian change. The aim of this qualitative case study was to understand how MST reads the AQ and constructs such response. Fieldwork was conducted in Southern Brazil in January-February 2015. Findings indicate that PAR reflects the understanding of a new AQ by MST. I argue that PAR was partly born due to an MST dilemma: frustration regarding possibilities of redistributive AR; de-legitimization of previous land occupation claims; MST’s de-territorialization in settlements/camps and settlements’ individual character. PAR must be understood as a dispute of material and symbolic territories, a strategy to conquer land, keep it and gain ground. agrarian question agrarian reform agrarian change rural development peasant movements agrarian social movements rural politics territorial disputes social conflict land struggle land occupation MST Brazil Paraná social change agroecology thematic analysis Social Sciences Agriculture and Food Sciences eng Lunds universitet/LUMID International Master programme in applied International Development and Management 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:5415962 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Something is rotten in development’s garden: Neglectings, barriers and opportunities for engaging with difference in the co-creation of strategies for change https://lup.lub.lu.se/student-papers/record/5415962 Andersson, Catherine Acknowledging that development initiatives often fail to bring about the long-lasting changes envisioned, the concept of ‘participation’ has been promoted to support principles such as ownership and sustainability. Unfortunately, participatory approaches largely fail to engage in and incorporate people’s different understandings of the world. Appreciating that when engaging in these differences, dissonance may emerge; and due to the absence of predefined solutions in collaborative settings; social learning approaches can be invaluable in the co-creation of strategies of change. Opportunities for engaging in such approaches were explored through a qualitative case study of a communal food plant garden and seedling nursery initiative in South Africa. More specifically, the (lack of) engagement in such approaches and the reasons for which, were used to shed light on why the initiative deteriorated as it did. Interviews highlighted different understandings regarding the value of the initiative and why people were reluctant to join, left and/or spent less time in the initiative, resulting in the initiative being misaligned to the priorities and preferences of the people it was intended to benefit. Engaging in social learning could have avoided this, but faces many barriers within the current approach to development. development social learning Agriculture and Food Sciences Social Sciences eng Lunds universitet/LUMID International Master programme in applied International Development and Management 2015 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8564431 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Characterization of postharvest changes in onion and their relation with storage time https://lup.lub.lu.se/student-papers/record/8564431 Castellone, Vincenzo Onion (Allium cepa L.) is the most economically important Allium crop. The commercial cycle of onion starts with the harvest and expect for the bulbs a conservation in bulks or in storage area at controlled temperature and relative humidity. The storage period need a particular attention because coincides with the dormancy period, when plants stop their growth, so it is very important to prolong the storage potential as much as possible. The most important moment in onions cultivation is the moment when the dormancy start. Dormancy is a period where the biological activities of bulbs are reduced. This period starts when the climatic condition become unfavorable for the life of the bulbs, and is exactly when this period starts begin that the onions are harvested, because the consumption of energy and oxygen is low. Deterioration in store is largely due to resumption of growth. The long term aim of this project at Lund University in collaboration with Swedish Agricultural University is to find a compound that can be used as marker to determine the storage time of the onions. The objective of this MSc thesis was to develop methods and analysis to characterize onions during storage. An onion consists of different layers and they all differ from the outer shell to the center, so to monitor the ongoing biological activities in the onions during storage the three segments: outer layer, middle layer and the inner layer are studied. The results show that water activity show no correlation between samples according to harvest time. The results show some differences between growing fields, but there are similarities between the values of the bulbs from fields A and B, A and C and between C and D fields, the data show no significant differences in water activity trough the layers. The total soluble contents analysis indicates that there are not significant differences in onion according to the harvest time, while there any similarities in onion soluble content according to the analyzed layer, so it’s possible to say that each layer has different sugars content. As of the field effect is possible to say that there are similarities between field A,B and D, but those fields are significantly different from field C. The texture analysis shows that the hardness decrease from the outer to medium layers and from medium to inner layers, the growing field and the harvest time are not relevant in modifying the texture, there are also no significant difference between growing fields and harvest time. The dry matter results suggest a greatly dependence from the harvest time, and in lesser extent from the growing field. The fructan assay results shows that the most influent factors in this assay are the growing fields and the onion layer. An histochemical analysis was made to research difference in starch. This results of this study shows that the quality parameter are mostly dependent the growing field this suggest a correlation between the quality of the crop and the culture methods. Not very influent proved to be instead the harvest time, showing that the onion can keep for a long period of time the quality parameters in an acceptable range. This study have the purpose of investigate the internal changes in stored onion and attempt a correlation with the storage time. Storage time is very important for industries because is during this time that the onion have the highest loss in terms of weight, nutritional substances and water and this results in an economic loss. This study focuses on finding an index or a compound that can predict the time that onions can stay stored before sprouting. The onions were stored during a phase called dormancy. In the dormancy phase onions are sleepy, so consumption of energy and respiration are at their lowest value. At the end of dormancy the onion has a life resumption and respiration rate as metabolic index start to grow and a new sprout begin to come out from the neck. In my master degree thesis were analyzed onions from 4 different growing fields (A, B, C and D), 3 different storage time (4, 11 master and 17 weeks), each onion were divided in 3 layers (outer, middle and inner layer). The results obtained in my thesis shows: the differences in the composition of onion in the different layers, specifically the soluble solids contents (sugars, acids…) have no correlations with the storage time. Water activity analysis show an increment during storage time and this increments can be used to predict the time for storage before onions start to sprout. The results of texture analysis shows no correlation between hardness of the samples and the storage time. The dry matter content in the bulbs have shown a correlation with the storage time, decreasing during the weeks of storage. During this experimentation also the content in fructane. Fructane is composed by a long chain of fructose molecules, fructose is the sugar more present in fruit, as the name suggest, the results of fructane investigation says that can be important to analyze this compound because is positive related with hormones that can regulated the growth and life cycle of the bulbs, anyway no correlations were shown between storage time and fructane content. Essentially is possible from the results of my thesis to conclude that dry matter, activity water are correlated with the storage time. A special attention need to be put on fructane because it is not correlated to the available storage time, but is correlated with abscisic acid, an hormones that can regulate the growth of the bulbs, so can be really important to use this value to understand in which vital phase the bulbs are. About the samples that I have analyzed, from the results is possible to speculate that the decrease of fructane concentration and dry matter in the bulbs and the subsequent increment of total soluble solids can be an indicator of the end of dormancy phase. This study can be useful as a start point for more studies aimed to deepening the general knowledge about process and molecules involved in: growth, resumption of life and sprouting of vegetables and more specifically of onions. post-harvest onion sprouting livsmedelsteknik food engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8626411 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Climate Resilient Food Systems: An agroecological approach to Climate Resilient Pathways https://lup.lub.lu.se/student-papers/record/8626411 Larsson, Ylva Human interference with the climate system imposes a significant threat to the future capacity of ecosystems to sustain ecosystem services vital for food production. Agroecology is increasingly seen a way to meet these challenges. The aim of this study is to investigate if the IPCC conceptual model of Climate Resilient Pathways (CRP) could be adapted to a food system context, by illustrating an agroecological approach to climate resilient development. Furthermore, the purpose is to create a new combined framework for assessing climate resilience in different agricultural systems and food system structures. To do this a literature study and a database search were conducted, investigating the agroecological approach to development of climate resilience in food systems. The results of the literature study motivated the use of Gliessman’s (2015) Levels of conversion to illustrate the agroecological approach to climate resilient development. A new adapted model was then created by combining Gliessman’s Levels of conversion with IPCC’s Climate Resilient Pathways. In this study I argue that the combination of these two concepts can form a new conceptual framework, illustrating the relationship between agroecological integration and climate resilience in food systems, while taking into account climate change complexity where actions and consequences are often separated in both time and space. I also argue that this new framework could be used to facilitate strategic management and choices concerning food system development. The new model could be used to evaluate current state of development, and to create new strategies for the future. It could also be used by farmers and farmer networks to communicate the significance of their work and their need for support from the wider community, as well as the importance of agroecology to build resilience for a sustainable future. Key words: adaption, agriculture, agroecological integration, agroecology, climate change, climate resilient pathways, food security, food system, levels of conversion, mitigation, resilience, transformation. Ylva Larsson Klimatresilient utveckling av livsmedelssystem - ett agroekologiskt perspektiv på IPCCs Climate Resilient Pathways Människans påverkan på klimatsystemet utgör ett betydande hot mot ekosystemens långsiktiga förmåga att upprätthålla ekosystemtjänster viktiga för t.ex matproduktion. Den senaste rapporten från IPCC bedömer att alla aspekter av säker livsmedelsförsörjning kommer att påverkas av klimatförändringarna. Agroekologi som vetenskap och praxis ses allt mer som ett lovande sätt att möta dessa utmaningar, och har ett brett stöd inom forskningssamfundet som ett mer hållbart alternativ till konventionellt jordbruk. Agroekologi har som syfte att stödja en hållbar utveckling genom att förbättra traditionella jordbruksmetoder i kombination med ny vetenskap, tillhandahålla tillräckligt med mat för en växande befolkning och samtidigt bevara naturresurser och biologisk mångfald. Agroekologi som vetenskap definieras som "integrerad studie av ekologin i hela livsmedelssystemet, omfattande ekologiska, ekonomiska och sociala dimensioner" (översatt från Francis et al, 2003:100). I mer praktiska termer definieras det översatt från Gliessman (2007:18) som "tillämpningen av ekologiska begrepp och principer för utformning och förvaltning av hållbara livsmedelssystem”. Det grundläggande inslaget i agroekologiska hållbarhetsstrategier är förverkligandet av agroekologiska principer genom implementering av plats-specifika metoder, anpassade till lokala miljö- och socioekonomiska förhållanden. Agroekologiska principer bygger främst på att efterlikna ekosystemens naturliga processer för att skapa fördelaktiga biologiska interaktioner och synergieffekter (De Shutter, 2010). Studier visar att agroekologiska system är mer klimatresilienta än konventionella livsmedelssystem. Det holistiska förhållningssättet i agroekologisk hållbarhetsstrategi gör att lantbrukarna kan klara av både miljörelaterad- och social stress på ett mer effektivt sätt, vilket är särskilt viktigt eftersom dessa fenomen förväntas bli allt vanligare och allvarligare i och med klimatförändringarna. I den senaste IPCC rapporten från 2014, presenteras ett nytt förhållningssätt till hållbar utveckling som de kallar Climate Resilient Pathways (CRP). Detta konceptuella ramverk definieras som ”hållbara utvecklingsbanor som kombinerar klimatanpassning och utsläppsminskning för att minska klimatförändringarna och dess inverkan” (översatt från IPCC, 2014b:25). I den här studien används CRP och tillhörande modell som ett teoretiskt ramverk, utifrån vilken analysen utförs. Syftet med studien var att undersöka om IPCCs konceptuella ramverk för CRP skulle kunna anpassas till att specifikt gälla utvecklingen av livsmedelssystem, genom att integrera en agroekologiskt förhållningssätt till klimatresilient utveckling. Detta syfte var i huvudsak ämnat för att åstadkomma följande: Att anpassa den ursprungliga CRP modellen till att specifikt gälla utvecklingen av livsmedelssystem för att tillföra en mer specifik och praktisk användning. Att visuellt illustrera en agroekologisk syn på att bygga klimatresiliens för en hållbar utveckling av livsmedelssystem. Att skapa en nytt kombinerat ramverk för att från en agroekologiskt perspektiv kunna bedöma klimatresiliensen i olika jordbruks-och livsmedelssystem. I ett större sammanhang integrera agroekologi i debatt om CRP, och på så sätt bidra till att stärka länken mellan agroekologi och klimatstrategi. För att åstadkomma detta gjordes en litteraturstudie för att undersöka det agroekologiska förhållningssättet till hållbarhet och klimatresiliens. De gemensamma nämnarna mellan det agroekologi och CRP, motiverade användningen av Gliessman (2015) omvandlingsnivåer ”Levels of conversion” för att illustrera det agroekologiska perspektivet på klimatresilient utvecklingsstrategi. Ett nytt kombinerat ramverket och konceptuell modell En ny kombinerad modell kunde sedan skapas genom att integrera Gliessmans omvandlingsnivåer i IPCCs konceptuella modell för CRP. Kombinationen av dessa två begrepp bildade tillsammans ett nytt konceptuellt ramverk som visar förhållandet mellan agroekologiska principer och klimatresiliens, samtidigt som hänsyn tas till klimatförändringarnas komplexitet, där handlingar och konsekvenser ofta är åtskilda i både tid och rum. Jag anser att det nya ramverket skulle kunna användas för att underlätta strategiskt arbete och val gällande utveckling av livsmedelssystem. Den nya modellen kan användas för att utvärdera nuvarande utvecklingsbanor, och att skapa nya strategier för framtiden. Den kan användas för att illustrera vikten av agroekologi för att bygga klimatresiliens och hållbar livsmedelsförsörjning på lång sikt. Ramverket skulle också kunna användas av bönder och lantbrukarnätverk för att kommunicera betydelsen av deras arbete, samt deras behov av stöd från samhället. Handledare: Maria Hansson Examensarbete 30 hp i Miljövetenskap 2015 Centrum för miljö- och klimatforskning, Lunds universitet adaption agriculture agroecological integration agroecology climate change climate resilient pathways food security food system levels of conversion mitigation resilience transformation. Earth and Environmental Sciences Agriculture and Food Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2016 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4462866 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Kvalitetscertifieringar som metod för mindre charkuteriföretag att kommunicera kvalitet och tillit https://lup.lub.lu.se/student-papers/record/4462866 Malmström, Jonas Martinsson, Therese Bakgrund: Tilliten för livsmedelsbranschen och således köttbranschen har blivit ifrågasatt av konsumenter de senaste årtiondena på grund av olika redlighetsfusk, sjukdomsutbrott och misskötta djur. Konsumenter värderar kvalitetsattribut som säkerhet och etiska aspekter allt mer. Bevis som stödjer dessa värderingar kallas tillitsattribut, dessa går inte att utvärdera ens efter konsumtion. För köttbranschen kommuniceras tillitsattribut genom kvalitetscertifieringar som berör ekologiskt och ursprungsmärkning. Syfte: Syftet är att öka kunskapen inom det teoretiska fältet för kvalitet genom att undersöka hur mindre charkuteriföretag upplever och förhåller sig till kvalitetscertifieringar som kommuniceras till slutkonsument och hur dessa kvalitetscertifieringar som metod kan användas för att uttrycka kvalitet och tillit. Metod: Undersökningen grundas på en kvalitativ ansats där insamling av data skett genom tio semistrukturerade intervjuer som valts utifrån ett snöbollsurval inom ramen för SNI 10,130. Sammanställning av tidigare forskning kring bland annat kvalitetsattribut och socialt ansvarstagande gjordes för att kunna beskriva det insamlade datamaterialet. Resultat: Intervjuföretagens syn på kvalitetssäkringssystem som tids- och administrativt krävande kan ha avspeglat sig på kvalitetscertifieringar. Mindre charkuteriföretag besitter kvalitetsattribut som berör produkten och processen som utan en kvalitetscertifiering inte effektivt kan kommuniceras ut till konsument. De kvalitetscertifieringar som existerar är begränsade till antalet men också breda i sitt syfte. Att nå ut till nya konsumenter utan en kvalitetscertifiering som stödjer utlovade kvalitetsattribut blir därför svårare. Kvalitetsattribut tillitsattribut kvalitetssignaler ekologiskt ursprungsmärkning socialt ansvarstagande Agriculture and Food Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2014 M2 application/vnd.openxmlformats-officedocument.wordprocessingml.document

oai:lup-student-papers.lub.lu.se:4500105 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

The impact of in utero malnutrition on “lost” births and neonatal mortality: Evidence from the 2002 food shortage in Malawi https://lup.lub.lu.se/student-papers/record/4500105 Segura Lladó, Anna This study aims to look at the link between in utero malnutrition and the survival probabilities of fetuses and newborns, using the 2002 food shortages in Malawi as an instrument for malnutrition. Concretely, it looks at differences in the probability of a born child being a male and in neonatal mortality between children in utero affected by food scarcity and those born right before and after the food shortages. The obtained results show that there exist a link between intrauterine nutrition and early mortality. Moreover, they suggest that malnutrition may lead to a process of positive selection as early as in utero. Firstly, children are less likely to be males when belonging to food shortage-affected cohorts. Secondly, children affected by food scarcity are less prone to die within their first month of life. Both phenomena suggest that the cohort of children born after having been affected by intrauterine malnutrition represent a positive selection of what the cohort would have been in absence of the nutrition shock. These results have several implications, the most relevant one being that nutritional interventions targeting pregnant women may be a very cost-effective way of enhancing the life paths of many individuals, especially in those countries that are still threatened by food insecurity today. Food shortage in utero malnutrition neonatal mortality maternal health Business and Economics Agriculture and Food Sciences Social Sciences eng Lunds universitet/Ekonomisk-historiska institutionen 2014 H2 application/pdf

oai:lup-student-papers.lub.lu.se:4530250 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The Future of Urine Diversion - An Australian context https://lup.lub.lu.se/student-papers/record/4530250 Jönsson, Filip With world population expected to reach 9 billion people by 2050, global food production needs to rise by up 70 %. This will require even more extensive use of fertilizers. In the wake of an emerging climate crisis the need for biofuels will also increase and further exacerbate the nutrient demand. Most conventional fertilizers are today produced in an unsustainable way and minerals such as phosphorus and potassium that are essential to crop growth are non renewable. This calls for a need to find alternative nutrient sources. From the wastewater stream nutrients can be recycled in various ways. One way is to separate the urine at source in the toilet before it gets in contact with faeces. This way the urine can be used as a sterile and versatile fertilizer containing all of the essential nutrients. This thesis examines the drivers and barriers that could promote or hamper the development of urine diversion. A urine diversion trial at Kinglake, Victoria, Australia has been studied in order to explore the future of urine diversion in Australia. With world population expected to reach 9 billion people by 2050, global food production needs to rise by up 70 %. This will require even more extensive use of fertilizers. In the wake of an emerging climate crisis the need for biofuels will also increase and further exacerbate the nutrient demand. Most conventional fertilizers are today produced in an unsustainable way and minerals such as phosphorus and potassium that are essential to crop growth are non renewable. This calls for a need to find alternative nutrient sources. From the wastewater stream nutrients can be recycled in various ways. One way is to separate the urine at source in the toilet before it gets in contact with faeces. This way the urine can be used as a sterile and versatile fertilizer containing all of the essential nutrients. This thesis examines the drivers and barriers that could promote or hamper the development of urine diversion. A urine diversion trial at Kinglake, Victoria, Australia has been studied in order to explore the future of urine diversion in Australia. Agriculture and Food Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2013 H2 application/pdf

oai:lup-student-papers.lub.lu.se:1613960 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

CHINA’S FOOD SECURITY: A LOOK AT THE DETERMINING FACTORS https://lup.lub.lu.se/student-papers/record/1613960 Liu, Shuai Capriles, Theo This study contributes to the literature addressing food security in China. This study defines food security to rest on two complementary dimensions: food availability and food accessibility. Food availability depends on domestic production, imports and food reserves elements. A look at the availability elements reveals that domestic production is critically important to China. China faces serious production hurdles and due to its size, neglects in its domestic production can result in severe repercussions to its food security status. Therefore, this study explores with time regressions the effect of the input factors affecting China’s domestic production. The regressions indicate that science and technology investments have been the engines of China’s grain production. Regarding the food accessibility dimension, this study deems it to depend on poverty, food prices and populations elements. A review of the accessibility elements reveals that in China’s case poverty is the critical element to focus on. In China salaries are very low and the buffer separating the food secure and food insecure is thin. Thereby, this study explores empirically with time series regressions the relationship between the poverty and four independent variables including growth and food prices. The regressions indicate that higher food prices have negative effect on poverty, and that economic growth is crucial to poverty reduction. When incorporating the domestic production and poverty regressions’ results with the complete food security framework, it is reasonable to suggest that looking forward investments in science & technology can play a crucial role in safeguarding China’s food security by promoting domestic demand. Further, promoting growth, while critical to poverty reduction, will be more effective in promoting food security if complemented with measures addressing transitory poverty and income inequality. Agriculture and Food Sciences eng Lunds universitet/Nationalekonomiska institutionen 2010 H1 application/vnd.openxmlformats-officedocument.wordprocessingml.document

oai:lup-student-papers.lub.lu.se:1614642 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

An Analysis of the Role of Science & Technology and Economy Growth in Safeguarding China’s Food Security https://lup.lub.lu.se/student-papers/record/1614642 Liu, Shuai Capriles, Theo This study contributes to the literature discussing food security in China. This study holds food security to rest on two complementary dimensions: food availability and food accessibility. This study looks at both dimensions. It examines the food availability dimension by evaluating the effects of government’s expenditures on agricultural science & technology on China’s grain output. Running time series regression for the 1978-2006 period, it finds that governments’ expenditures on agriculture science & technology have played a positive important role in promoting grain domestic production, and thereby food security. Looking forward, it recommends that science & technology play a pillar role in promoting domestic production. This study examines the accessibility dimension of food security by evaluating the effects of growth on poverty. It focuses on poverty because the poor are most vulnerable to fall into food insecurity. Running time series for the 1978-2006 period this study finds that growth has been the engine of poverty reduction in China. However, looking forward this study concludes that, as income disparities continue to increase and salaries remain low in China, promoting growth is not sufficient to safeguard China food security in. Thereby, this study recommends complement the traditional free market policies promoting growth with policies implementing safety nets. Grain Production Science & Technology Food Security China Poverty Growth Agriculture and Food Sciences eng Lunds universitet/Nationalekonomiska institutionen 2010 H1 application/pdf

oai:lup-student-papers.lub.lu.se:9122991 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Värdesamskapande inom ett alternativt matnätverk: en kvalitativ studie om den fysiska interaktionen mellan aktörer på REKO https://lup.lub.lu.se/student-papers/record/9122991 Nordlund, Frida Isla, Amanda På grund av konsumentens ökade oro för matindustrins effekter på miljö och samhälle har det efterfrågats alternativ till globala leveranskedjor i form av lokala matnätverk. Tidigare forskning belyser dock att det behövs vidare forskning kring hur långsiktig överlevnad kan främjas hos alternativa matnätverk. Interaktioner mellan aktörer kan bidra till långsiktiga konkurrensfördelar och vidare utgöra en förutsättning för ett värdesamskapande. Arbetet ämnar därför att bidra med en förståelse för hur värdesamskapande formas i den fysiska interaktionen mellan aktörer inom det alternativa matnätverket REKO. Det empiriska materialet, innefattande semistrukturerade intervjuer med aktörerna samt observationer på REKO-ringarna, har insamlats för att få en djupare förståelse för aktörernas upplevelser och engagemang. Analysen av det empiriska materialet illustrerade hur interaktioner och dialoger mellan aktörerna på mötesplatsen, samt kompetensen att underlätta resursintegrationen kan bidra till ett värdesamskapande. Analysen synliggjorde dock att det kan uppstå ett värdeförstörande, dels när nya konsumenter inte har skapat en förståelse för hur resursintegrationen på mötesplatsen ska gå till, dels när konsumenter inte har de resurser som krävs för att delta. Vidare framkom det att konsumenterna besitter en gemensam uppfattning om vad som utgör mening med deras konsumtion vilket även uppfylls i det fysiska mötet med producenterna på REKO. Alternativa matnätverk värdesamskapande resursintegration interaktioner aktörsengagemang. Agriculture and Food Sciences Social Sciences swe Lunds universitet/Institutionen för tjänstevetenskap 2023 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9123817 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Properties & Stability of Hybrid Pea-Dairy Protein Formulas https://lup.lub.lu.se/student-papers/record/9123817 Moschou, Kyriaki-Eirini The aim of this study was to investigate the functional properties and stability of hybrid pea-dairy protein formulas. To achieve this goal, the combination of pea protein isolate (PPI) with dairy proteins such as micellar casein isolate (MCI), sodium caseinate (NaCas), whey protein aggregate (WPA) was evaluated. Samples stored for 2 and 4 weeks at 4oC and 20oC were visually assessed and physicochemical parameters such as color, pH, viscosity, particle size distribution (PSD) and optical microstructure were evaluated. The results indicated that dissolving the different proteins together, rather than separately, did not display any significant differences in the examined parameters. The most stable sample with optimal viscosity and overall stability, was made with a combination of PPI:NaCas:WPA with 14% total protein in a ratio 60:05:35. This sample was further developed into a hybrid ready-to-drink (RTD) by adding fat and sweeteners. Apart from the advantage of being able to reach high levels of protein content by combining different protein sources, this study also identified that the hybrid formula fulfilled the nutritional requirements for human growth and development, as it was determined by the protein digestibility-corrected amino acid score (PDCAAS). In addition, the hybrid RTD was found to have a sensorial difference in comparison to the reference made with the same quantity of PPI, as the sample exhibited a milder beany flavor. This study also considered the packaging selection of the developed hybrid RTD. The packaging chosen was a carton layered with polyethylene and aluminum foil that is used as light and oxygen barrier. This packaging option was chosen due to the potential impact of light and oxygen that can enhance protein and lipid oxidation and due to the susceptibility of high protein products to age gelation that can lower the consumer acceptance. Finally, various recommendations were made for future research in the area of hybrids, for example to conduct a more comprehensive investigation into the mechanism of protein aggregation in the mixed formulas. Have you ever wondered what happens when we mix proteins from different sources? This study looked at combining proteins from peas and dairy to create a new kind of ready-to-drink (RTD) beverage. Why is this important? Well, plant proteins, like those from peas, have become popular because they are healthy and better for the environment. But before that, people mostly relied on milk proteins for their nutrition because they contain essential amino acids, vitamins, and minerals. Nowadays, many people have busy lifestyles and need convenient ways to get their nutrition. That's where high-protein RTD beverages come in. However, in the market, there are not many drink choices that mix both pea and dairy proteins together. That's why this study centered on the following aspects: • Understanding mixed proteins: Investigate how different proteins from peas and dairy behave when combined in a liquid solution. • Developing a great hybrid drink: Evaluate the factors during processing that can help create an RTD beverage with a mix of pea and dairy proteins and find the suitable composition that meets the criteria for nutrition, taste and physical properties. • Benefits of the hybrid drink: Identify and explain the advantages of combining pea and dairy proteins in RTD products. What did we find? The mixture of pea protein with two different dairy proteins, worked well for a 14% protein RTD. It stayed liquid even after being heated, tasted better than a drink with only pea protein, and had all the nutrition needed for human growth and development. So, this study showed that combining pea and dairy proteins can create a tasty and nutritious RTD beverage. Now we can enjoy these hybrid drinks and get the benefits they offer. properties stability hybrid formula pea-dairy protein mixtures development RTD Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9124435 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Improving the sensorial properties of pea protein through fermentation https://lup.lub.lu.se/student-papers/record/9124435 Stamatakis, Antonios Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. A screening was performed on a set of cultures obtained from a contract research organization (CRO), starter Culture A, Culture B and Culture C. The best combination was determined based on the volatiles obtained from GC analysis, pH kinetics, and their effects on physicochemical and sensorial properties, with the Culture B being the most suitable. Pre-treatments such as pasteurization and the combination of pasteurization and homogenization were used, and the intensity of stirring during fermentation was found to play a crucial role in the physicochemical properties of the pea protein medium. After that the product was again homogenized and pasteurized, with viscosity measurements taken for each process. SDS-PAGE analysis showed signs of albumin hydrolysis. By comparing the reference with the fermented protein chemically, there is a major drop in the protein level, while glycose was mostly utilized for the growth of microorganisms. Sodium and potassium displayed a huge increase due to the caustics used for neutralization. GC analysis was performed in various stages of the process, to determine the volatile compounds and the effect of each process stage. Overall, fermentation had a huge impact on the volatile compound profile, reducing the off flavors of the pea protein. Spray drying mitigates some compounds and increases the levels of hexanal. The use of a lower inlet temperature during spray-drying resulted in decreasing the levels of benzaldehyde. Comparing the proteins that were developed in this experiment with the protein that was developed in CRO they had enhanced volatile profiles. However, during the sensory analysis, the CRO protein was preferred. This is due to the fact of the caustics’ effect that were used during neutralization. From that experiment a process diagram is proposed. Further research needs to be done for the combination of caustics that should be used for neutralization, the optimization of the production process, reduction of the fermentation time and the increase of the production yield. Everyone has tested pea proteins. Admit it, vegan or not, most of the people complain of the characteristic beany and earthy flavor when they are consuming relevant products. But how can we make fermented pea powder even more delicious?By using certain lactic acid bacteria and induce the so-called lactic acid fermentation. That's what this study aimed to find out, building on previous research by FrieslandCampina and produce a pea powder without the off-flavors. Different bacteria supplied from a contract research organization were used for the fermentation and the beany flavor was greatly reduced, by this natural process. But what other factors played a role in enhancing the sensory properties of the pea powder? Other treatments were explored, like pasteurization and homogenization. Surprisingly, it was found that the intensity of stirring during fermentation was crucial in shaping the characteristics of the pea protein. As the experiment progressed, the pea powder was analyzed at different stages. They noticed changes in protein levels, and interestingly, sodium and potassium levels shot up due to the chemicals used for neutralization. When the powder was spray dried, the off-flavors had a different profile than before. Even the slightest change in the process could affect the aroma and taste of the product. The final product was compared to another fermented pea protein. Although, it had better performance in the aroma and taste tests, their protein didn't fare as well in taste preferences. Why? It turned out that the chemicals used for neutralization played a role in this discrepancy, turning the taste of the product into limey, caustic and bitter Although much was understood about the fermentation and how the whole process affects the taste of a pea protein, more research is needed to fine-tune the final product. These crucial steps will lead to even tastier and more nutritious fermented pea powder. So, stay tuned as science delves deeper into the secrets of lactic acid fermentation and uncover ways to make our plant proteins not only healthy but also incredibly delicious! Lactic acid fermentation fermented pea powder cultures and screening physicochemical properties sensory analysis. Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9125375 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production https://lup.lub.lu.se/student-papers/record/9125375 Schilder, Johanna Margaretha This study explored the importance of short-chain fatty acids (SCFAs) in maintaining gut health and how different diets affect their levels. Blood plasma and serum samples from mice subjected to two intervention studies on oats and fruits were analysed to determine SCFA concentrations. Using a one-way ANOVA, the study compared SCFA levels in five different diet groups focused on fruit supplementation, followed by additional statistical analyses to compare specific diet pairs. The study also investigated the impact of oat bran and whole oats supplementation and examined age-related differences in SCFA levels. The analysis revealed that valeric acid significantly differed between the standard feed (STD) and a high-fat diet supplemented with fruits (HF+F). Furthermore, all diets had higher SCFA concentrations than the standard diet. A low-fat and high-fat diet (supplemented with fruits) was found to increase iso-butyrate, butyrate, valerate, and total SCFA levels. Literature research found that carbohy-drates, fibre and fat intake are primary factors affecting faeces SCFA levels. Additionally, literature research suggested polyphenols as prebiotic compounds that promote SCFA production. Oat supplementation led to a significant increase in SCFA concentrations, although the type of oat fraction used did not significantly impact SCFA serum levels. Age-related differences were observed, with older mice exhibiting higher SCFA concentrations, particularly acetic acid. The findings provide valuable insights into the relationship between diet composition and SCFA levels. The higher concentrations of SCFAs in all diets compared to a mainly plant-based chow diet suggest the influence of animal-based products on SCFA production. Future research should analyse the correlation between SCFA levels in different body fluids and establish reliable biomarkers. Combining fibre and polyphenol-rich foods could create functional foods with exciting health benefits. Last but not least, studying food components like fat can help understand how these nutrients influence gut microbiota and SCFA levels. Have you ever taken into account how the food we eat affects our gut health? Our gut microbiome, consisting of trillions of microorganisms, is responsible for producing essential compounds like short-chain fatty acids (SCFAs) that maintain our overall health. Recent scientific research has revealed the fascinating relationship between our diet, gut microbiota, and overall well-being. Fatty acids are tiny molecules that our bodies use as a source of energy. SCFAs are a specific type of fatty acids made by the friendly bacteria living in our guts. These bacteria help us digest the food we eat, especially dietary fibre. When we consume certain types of fibre, our gut bacteria break it down through a process called fermentation. As a result of this fermentation, SCFAs are produced. The three most common SCFAs are called acetate, propionate, and butyrate. SCFAs have some important functions in our bodies. They provide energy to the cells lining our intestines and help keep our digestive system healthy. They have also been linked to various aspects of our health, including immune function and even mental well-being. Recently, researchers have started looking into the presence or absence of these molecules in connection with brain disorders like Alz-heimer's and Parkinson's disease. Therefore, we want to find out what kind of fibre and sort of diet can increase the production of SCFAs in our gut, as these molecules are beneficial for our health. We analysed the blood samples of mice fed different diets to better understand the impact of specific foods on SCFA levels. This approach brings us closer to understanding which types of food are beneficial and can be used in the preven-tion of certain diseases. So remember, when you sit down for a meal, you're not just feeding yourself but also nourishing the trillions of microbes residing in your gut. Choose wisely and keep your gut buddies happy! short-chain fatty acids SCFAs diet gas chromatography serum mice applied nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9125694 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility https://lup.lub.lu.se/student-papers/record/9125694 Nordin Fürdös, André As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. The lactic acid fermentation mimics the traditional agricultural ensiling process, where crops are anaerobically fermented at room temperature for upwards of a year. The ensiling process conserves the material by using lactic acid bacteria to convert water soluble carbohydrates in the biomass to mainly lactic acid, lowering the pH and preventing growth of pathogens. This approach to microalgae conservation has not been attempted previously. Enzyme additives are hypothesized to degrade cell wall polymers to monosaccharides and are used to increase the substrate for lactic acid production, further decreasing the pH and thus improving the silage quality of the microalgae. At the same time, the protein digestibility of the specific microalgae species is hypothesized to be limited by bioavailability as the incalcitrant cell wall of Scenedesmus could prevent access to intracellular proteins, rendering them indigestible. The same enzyme additives used to improve fermentation could also affect the protein digestibility, since degradation of cell wall polymers could release intracellular proteins. To investigate the fermentation properties and protein digestibility, lab scale fermentations are carried out where Lactoplantibacillus plantarum and a variety of enzyme additives are mixed with Scenedesmus sp. biomass and left in vacuum-packed bags to ferment for 21 days. The results show bacterial inoculation by itself to be effective in decreasing pH to desirable levels but fermentation with β-glucanases, which seem to degrade polyglucans to glucose which are consumed by the lactic acid bacteria, proved the most effective. Only fermentations with β-glucanases achieved pH < 4.0, a benchmark for product safety. The effect on protein digestibility did however seem to be largely negligible. Lactic acid fermentation by itself did increase the protein digestibility, measured in PDCAAS, from 0.79 to 0.83 which is a relevant increase but still below the gold standard set by soybean. Using additional enzymes had only a marginal effect on increasing protein digestibility, and as such the hypothesis of degrading the cell wall to increase protein digestibility cannot be confirmed by this study. Endoproteases increased protein digestibility the most, the do likely not increase protein digestibility by degrading the cell wall but rather by hydrolyzing peptides. The most successful non-protease in terms of protein digestibility was a pectinase which was unexpected since no galacturonic acid, the main monomer of pectin, could be detected in the sample. To determine the cause of increase in protein digestibility and the effect pectinases have on the biomass, in-depth characterization on the biochemical composition of Scenedesmus sp. would be required. In conclusion, solid-state fermentation of Scenedesmus sp. biomass using lactic acid bacteria and enzyme additive was successful and could potentially be a useful conversation method for green microalgae in general. While some enzymes tested did yield an increase in protein digestibility where a pectinase and an endoprotease proved most effective, the hypothesis of releasing intracellular proteins to increase digestibility in combination with fermentation could not be confirmed. Microalgae are, as the name implies, microscopic individual algae cells which are present in almost every natural water source in the world. Thousands of different types of microalgae exist, where a few have been found to both be easy to grow in reactors and contain a lot of protein. One recently discovered kind, called Scenedesmus sp., is up to 55% protein and grows quickly which makes it an interesting candidate for creating cheap and sustainable chicken feed. The science of using microalgae in food and feed is very new, and a lot of research is required to make production cheaper and competitive with already existing feed alternatives like soybeans. Two of many important questions to answer to create a successful product is how to store the algae without it rotting and how to draw out protein out of the algae cells. The first question is applicable to many foods. If the algae are left for too long dangerous bacteria will grow on it, making in unsuitable to eat. How can we prevent this? The second question is more specific to microalgae. The small cells have thick cell walls, which can be thought of as a shell and prevents the animals eating the algae from absorbing the protein since the protein is inside the shell. Can breaking the cell wall increase the amount of protein which the animals can absorb? This project attempts to answer both questions using the same method: fermentation with both lactic acid bacteria and enzyme mixtures. Lactic acid fermentation is a very popular method in many foods, like when creating sauerkraut and kimchi. Essentially, safe bacteria (in this case one called Lactoplantibacillus plantarum) consume the sugars in the algae and create lactic acid, which makes the whole material very acidic. Other dangerous bacteria which cause rotting cannot grow in high acidity, and as a result the algae are preserved. To improve the fermentation, enzymes which break down the cell wall into smaller parts can be used. The cell wall is in large part composed of cellulose, which is a long molecule composed of many individual sugar molecules. The enzymes release the individual sugars from the cellulose, which the lactic acid bacteria can eat and create more acid to make the material even more inhospitable to dangerous bacteria. At the same time, it is hypothesized that the cell wall being broken down by the enzymes could also release proteins from the inside of the cell. The same enzymes which improve the fermentation quality could as a result also be found to increase the protein digestibility of the microalgae. The study did find the fermentation part of the project to be successful. The acidity of the algae did increase significantly when only fermenting with the added safe bacteria. When also adding the cell wall degrading enzymes called β-glucanases, the algae became even more acidic, to the point where it is acidic enough deny any growth of dangerous bacteria. It was also found that a lot more of the sugar in the algae had been eaten when the enzymes were added, which indicates that the hypothesis was correct. However, no such clear confirmation could be found in increasing the protein digestibility. Even though the cell wall seemed to be damaged, almost no difference in protein digestibility was detected. Some enzymes did have an effect. Endoproteases increased protein digestibility, although they break down proteins into smaller parts which are more easily digested which means they work in a different way than what was hypothesized to increase the protein digestibility. Another enzyme, pectinase, was found to be somewhat successful in increasing the digestibility. However, pectinases only break down a substance called pectin, which could not be found in the algae. It is therefore unknown why it worked at all. To conclude, while fermentation seems to be a good way to conserve algae, it could not be said to have a meaningful effect on increasing the protein digestibility. microalgae scenedesmus solid-state fermentation lactic acid fermentation algae feed ensiling silage protein digestibility PDCAAS alternative protein plantarum ninhydrin conservation biotechnology Agriculture and Food Sciences eng Lunds universitet/Bioteknik Lunds universitet/Bioteknik (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9126134 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight https://lup.lub.lu.se/student-papers/record/9126134 Kiesling, Dominika This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. The viscosity of emulsions was measured on a shear rate range from 0.1 to 100/s and extrapolated to zero shear force. Results showed a significant decrease in viscosity with HPH and its increasing pressures in both research and control samples, indicating its disruptive character on β-glucan aggregates. Stability analysis of oat β-glucan emulsions through backscattering measurements indicated no significant differences among the research samples, suggesting that HPH did not affect the overall stability of the emulsions. Obtained results in light of documented loss of viscosity with HPH suggest stabilizing effect of oil droplet size reduction. Control samples showed variations in backscattering behavior, indicating the influence of HPH on stability. Light microscopy images revealed smaller oil droplet sizes in emulsions subjected to HPH pressures, confirming its well documented disruptive effect on oil droplets. Asymmetrical flow field-flow fractionation (AF4) analysis of oat β-glucan samples using multi-angle light scattering (MALS) and differential refractive index (dRI) detectors showed an increase in average molar mass and average root-meansquare radius with higher HPH pressures, suggesting that re-aggregation of oat β-glucan had occurred under different circumstances than in non-homogenized sample which manifests itself in increased average molar mass and root-meansquare radius. In conclusion, HPH was found to significantly decrease the viscosity and disrupt the aggregate structure of oat β-glucan in emulsions. The overall stability of the emulsions was not significantly affected. The molecular properties of βglucan, such as molar mass and root-mean-square radius, were influenced by HPH treatment. These findings may contribute to a better understanding of the HPH impact on oat β-glucan properties in emulsions. Picture this - a creamy salad dressing or a velvety mayonnaise. Emulsions like these rely on the delicate balance between immiscible liquids, such as oil and water, held together by a stabilizing agent. The emulsion stability is often enhanced by high pressure homogenization which makes oil droplets very small. Smaller droplets travel slower to the top and delay creaming which means more stable emulsion. Oat β-glucan, a natural polysaccharide found in oats has great potential as a stabilizer through enhancing viscosity and slowing down creaming. Additionally it provides considerable health benefits to the product! To establish the effect of high pressure homogenization on the stabilizing properties of oat β-glucan this project was conducted. Viscosity is an important property that affects not only the stability but also the flow and texture of emulsion. Through this research it was found that high-pressure homogenization significantly reduced the viscosity of oat β-glucan emulsions. The higher the homogenization pressure (100, 200, 300 bar) the bigger decrease in viscosity. The same thing was observed in water dispersions of β-glucan, suggesting that the viscosity reduction is directly related to the β-glucan. Emulsion stability was examined using backscattering measurements and light microscopy. The backscattering behavior did not change significantly before and after homogenization, showing that the emulsions stability was not affected by the processing. Microscopic images showed a decrease of oil droplet size after high pressure homogenization. Keeping in mind the viscosity loss mentioned earlier which reduces the stability, joined effect of high pressure homogenization on oat β-glucan and oil did not affect the emulsions’ stability. The molecular weight of β-glucan was analyzed using asymmetric flow field-flow fractionation. Through this research it was found that higher homogenization pressures led to an increase in the average molar mass of β-glucan. This could mean that products can be better for your health after high pressure homogenisation than beforehand as higher molar mass oat β-glucan is associated with its famous health benefits! Overall, this research findings give valuable insights into the behavior and properties of oat β-glucan emulsions. Although emulsion viscosity was lost, the overall stability was not affected, even more – health benefits of oat β-glucan were potentially improved through high pressure homogenization! With further exploration, these findings may pave the way for the development of healthier, more stable and delicious food products. oat β-glucan high pressure homogenization emulsion stability food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2023 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9051104 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry HumanitiesTheology LifeEarthScience

Japanese Knotweed as an alternative material https://lup.lub.lu.se/student-papers/record/9051104 Salonen Ripa, Beata Japanese knotweed, or Parkslide in Swedish, is considered one of the world’s most invasive species. The aim of this project was to explore and investigate the possibility of utilizing this alternative material, and by doing so, help restrict and limit the expansion of the plant. Japanese knotweed was used in a number of ways to test the capability of the material. Experts in the field of invasive species were consulted on the risks of using an invasive plant, and the possibilities of using it in a commercial way were discussed. The result is a conceptual table piece made of the stems, as well as a more realistic example of use, being a filler material for table tops. Using the stems in a vertical way between thinner sheets minimizes material use and weight of the furniture. I hope the project will help give a more open view towards alternative materials and raise awareness of invasive species. Japanese knotweed Reynoutria japonica Fallopia japonica Polygonum cuspidatum invasive species alternative material eco friendly material Arts and Architecture Agriculture and Food Sciences Biology and Life Sciences Earth and Environmental Sciences eng Lunds universitet/Industridesign 2021 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9222351 2026-03-11T14:27:47Z AgricultureVeterinaryMedForestry LifeEarthScience

Overnight Effects of Lecithin on Postprandial Response and Satiety Following a Standardized Breakfast: A Study in Healthy Young Adults https://lup.lub.lu.se/student-papers/record/9222351 Wong, Kenny Linders, Hugo With the rise of global obesity, which is linked to the development of cardiovascular disease and diabetes, dietary strategies for prevention have become a subject of interest. Previous studies at Lund University have demonstrated the potential of plant polar lipids as a functional food ingredient for improving the postprandial metabolic response as well as reducing the appetite for up to 6 hours. This thesis aims to investigate if these improvements remain after an overnight fast of 11 hours. A randomized single-blind crossover study involving 17 healthy young adults was conducted. The participants consumed three different bread rolls in the late evening: one containing lecithin, one containing sunflower oil and one without added lipids. They then consumed a standardized breakfast in the morning, and their blood glucose levels, insulin levels and subjective feelings of appetite were measured the following two hours. No significant differences were found in any of the tested variables, indicating that the positive effects were no longer present in this longer timeframe. These findings suggest that the improvements found from incorporating plant polar lipids into a carbohydrate meal subside sometime between the 6–11-hour period post-meal. According to the World Health Organization, the number of people with diabetes has quadrupled over the last 30 years, with experts pointing out unhealthy diets and obesity as the major culprits. The use of appetite reducing medications has shown great promise in combatting this epidemic, but recent research suggests that a common plant fat could have similar benefits. Our digestion of food is a complex system of biochemical reactions. From the moment food enters our mouths, specific enzymes work to release as much sugar as possible, to then be taken up in the intestines and distributed throughout the body through the bloodstream. In charge of controlling this entire process are hormones. They instruct us when to eat but they also instruct individual cells when to take up or release sugar from or to the bloodstream. However, having an energy-rich diet over the long-term risks making the cells unresponsive to insulin, the hormone responsible for promoting the uptake of sugar from the blood. This condition is called insulin resistance, and causes chronic illnesses, cardiovascular disease or even type 2 diabetes unless properly managed. The risk of developing type 2 diabetes and cardiovascular diseases can however be greatly reduced by maintaining a healthy diet that doesn’t rapidly increase blood sugar levels after food intake. Phospholipids are a type of fat that exists in all cells as the major constituent of the cell membrane. When removed as a byproduct in vegetable oil production, this brownish powder is called lecithin and is commonly used as an emulsifying agent in foods. Recent studies, however, have found that addition of lecithin to food reduces the release of insulin, the hormone that promotes sugar uptake from the blood. Lecithin also lowered blood sugar levels despite the lowered insulin levels and increased the release of hormones that make us feel full. Interestingly, this effect is not only limited to the meal where lecithin was added, but also a following lecithin-free meal eaten a few hours later. These findings suggest that lecithin might have an alternative area of use as a food additive, aimed to reduce the risk of developing type 2 diabetes by reducing overeating and elevated insulin levels. Much is still unknown about lecithin, however. The appetite and insulin reducing effects were found immediately upon consumption and up to 6 hours later. This study wanted to fill the knowledge gap regarding the longer-term effects by investigating a later time span. This study focused instead on the effects between 11 to 14 hours after consuming lecithin enriched meals. The results showed that lecithin didn’t have any effect on blood glucose levels, insulin or appetite in this later time span. This information is an important puzzle piece for the future research of novel uses of lecithin as well as for development of lecithin-containing functional foods. plant polar lipids sunflower lecithin postprandial response second-meal effect appetite regulation satiety food engineering nutrition and food chemistry Agriculture and Food Sciences Biology and Life Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9189015 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths Technology

Formulation and Processing Optimization of Pea-Based Barista Drink : Effects of Emulsifiers and Calcium Salts https://lup.lub.lu.se/student-papers/record/9189015 Hammelehle, Lucia Theresa Perbellini, Anna As interest in sustainable, plant-based dairy alternatives continues to rise, ensuring stability and functionality is crucial, especially for barista-style applications. This thesis, carried out in collaboration with Sproud, a Swedish company specializing in pea-based milk alternatives. The research focused on two key areas: how different emulsifiers and processing methods affect product formulation, and how calcium salt combinations influence long-term sedimentation stability. In the formulation study, four emulsifiers (Lecithin, Tween 80, saponins, and CITREM) were tested alongside two processing techniques: ultrasonication and microfluidization. These combinations were evaluated for their impact on particle size, foam characteristics, coffee compatibility, and sedimentation. Among the tested options, saponins paired with microfluidization delivered the best results in terms of foam quality and overall emulsion stability. A parallel shelf-life study looked at how different blends of calcium salts affected the physical stability of simplified pea protein suspensions over 42 days. It was found that using lower concentrations of less soluble salts, like tricalcium phosphate, improved particle dispersion and minimized aggregation. Overall, the findings point to practical strategies for improving both short-term functionality and long-term stability in plant-based barista beverages. As the demand for plant-based milk alternatives continues to rise, driven by health, environmental, and ethical considerations, improving their performance and stability becomes essential. If you’ve ever poured plant-based drink into your coffee, you might have noticed something peculiar: small, beige clumps that form at the bottom of the carton. With their smooth, paste-like texture, these clumps can almost resemble clay. They sometimes stick to the container and resist mixing back in, even after shaking. While the sediment (clumps) itself is harmless and doesn’t indicate spoilage, it can certainly affect the appearance and texture of the drink, creating a less enjoyable experience. This study, conducted in collaboration with Sproud, investigates ways to enhance the performance of their pea-based barista drink, focusing on reducing the formation of clay-like clumps and improving functional properties. The research focused on two main aspects: improving performance and stability. To assess how performance can be enhanced, Sproud’s Barista drink was recreated using key ingredients, such as pea protein, water, rapeseed oil, sweetener, and minerals, with different emulsifiers, ingredients that help mix oil and water. The study tested four different emulsifiers: lecithin (from rapeseed) Tween 80 (a synthetic variant), saponins (natural compounds from the soapbark tree), and CITREM (a synthetic variant). Each emulsifier was paired with two different processing techniques: ultrasonication, which uses sound waves to break down fat droplets, and microfluidization, a technique that forces liquid through narrow openings at high speeds to create uniform particle sizes. The effectiveness of these methods was compared in terms of their ability to improve stability and foaming properties, with tests to measure particle size, separation over time, foam production, and suitability for coffee applications. In addition to emulsifiers, the study also explored how calcium salts affect long-term stability. Therefore, a simplified version of the drink was made using just pea protein and water, and different combinations of calcium salts were tested. These salts, while providing nutritional benefits, can cause the formation of insoluble crystals that contribute to the sedimentation issue. The samples were monitored for changes in turbidity, texture, and particle stability using laser-based particle size analysis and microscopic imaging. The results revealed that while Sproud’s current product already performs well, there are several opportunities for improvement. Saponins improved the foaming ability of the product, making it foam more and last longer, regardless of the homogenization technique used. Microfluidization, when paired with saponins, improved both foam and overall product stability. Interestingly, microfluidization also boosted stability when used with lecithin, the emulsifier in Sproud’s current formulation, offering the company a potential pathway to improve product stability while maintaining their existing emulsifier. Additionally, the study examined the impact of different calcium salts on long-term stability. Although the test duration was too short to investigate the formation of the clay-like sediment, samples with lower amounts of tricalcium phosphate, an insoluble calcium salt, demonstrated better stability in particle size over time. This suggests that using more soluble salts could help reduce sedimentation and improve the product's consistency in the long run. These findings suggest that by changing the emulsifier, foaming performance, which is crucial for Barista applications, can be enhanced. Additionally, altering the processing technique improves stability, and optimizing salt combinations could yield even greater benefits. While the findings of this study are promising, developing a plant-based drink that meets the needs of both consumers and producers requires continuous innovation. As the demand for plant-based alternatives continues to rise, the urgency for products that perform like dairy intensifies. Future research should prioritize long-term stability testing, explore alternative emulsifiers, and optimize calcium salt combinations. Additionally, understanding the effects of lower pH levels on salt solubility and protein stability remains a critical question for the industry. This study demonstrates that with continued research and development, plant-based milk alternatives can evolve to meet dairy performance standards, offering consumers smoother, more stable beverages that excel in application. Pea protein Plant-based milk Emulsion stability Foam capacity Calcium fortification Microfluidization Ultrasonication Emulsifiers Particle size Food engineering nutrition and food chemistry Agriculture and Food Sciences Technology and Engineering Chemistry eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9148221 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience SocialBehaviourLaw

The evolution of wetland restoration policy - A case study of Kristianstad Vattenrike https://lup.lub.lu.se/student-papers/record/9148221 Palmér, Alexander Wetlands are vital for biodiversity, socio-ecological systems, and carbon sequestration, but they present a complex challenge in crafting effective conservation policies. This study investigates a successful case of wetland conservation policy, focusing on the notable achievements of Kristianstad Vattenrike. Utilizing a comprehensive research approach, encompassing semi-structured interviews, surveys, and document analysis, the study explores the multifaceted factors influencing and fostering the participation of private actors in wetland restoration efforts. Emphasizing the significance of policy attributes and social norms as facilitators for collective action, the research delves into the intricacies of stakeholder attitudes. Furthermore, the study seeks to explore the role of agenda-setting and coalition magnets in the creation of wetland policy instruments. In doing so, this study seeks to understand the contextual adaptation of policy instruments, recognizing the unique characteristics of wetland restoration, offering insights into the development of wetland policies. By unraveling the success of Kristianstad Vattenrike with the unique approach of policy emergence and policy development, this research contributes valuable knowledge to the interplay of ecological, economic, and social factors in wetland conservation, offering a foundation for future studies on the design of policies that not only protect but also enhance the resilience of these vital ecosystems. Våtmarker är en egen kategori av naturens egna superhjältar. Våtmarker av olika slag erbjuder ökad biologisk mångfald, naturnära besöksplatser med unik flora och fauna samt möjligheter att lagra koldioxid i jorden. Men att hantera och skydda dessa områden är en utmaning, framförallt när det gäller att skapa en smart naturvårdspolitik. Denna studie ger oss en närmare titt på ett framgångsrikt exempel där man har anlagt, vårdat och återställt våtmarker – Kristianstad Vattenrike. Studien tillämpar en blandad metod där intervjuer, enkäter och dokumentanalys används för att förstå vad som får privata markägare att vara med och återställa våtmarker. Studien gör en djupdykning i olika teoretiska ramverk, så som agendasetting, policy design och sociala normer för att se hur man kan få folk att samarbeta och dra åt samma håll. Studien kastar också ljus på hur man medvetet kan sätta agendan och bygga upp stöd för olika åtgärder för att främja våtmarker. Målet är att förstå vad som gör styrmedel och politiska verktyg effektiva. Genom att titta närmare på framgången i Kristianstad Vattenrike, där man inte bara har skyddat utan även stärkt dessa viktiga ekosystem, erbjuder studien en nyckel till att förstå hur ekologiska, ekonomiska och sociala faktorer samverkar inom våtmarksbevarande. Det öppnar dörren för framtida studier om hur vi kan skapa politiska verktyg som inte bara värnar om dessa områden utan också ökar deras motståndskraft mot förändringar. Wetlands Kristianstads Vattenrike Collective action Social norms Policy attributes Earth and Environmental Sciences Social Sciences Agriculture and Food Sciences eng Lunds universitet/Centrum för miljö- och klimatvetenskap (CEC) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9171252 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

‘Digital Biochar’ to Revolutionize Biochar Adoption? Exploring the role of a digital application in scaling biochar for sustainable agriculture and carbon sequestration among smallholder farmers in sub-Saharan Africa. https://lup.lub.lu.se/student-papers/record/9171252 ISSN: 1401-9191 Kalkofen, Erika Biochar, a black carbon created from agricultural waste or residues, is primary an agricultural tool to improve soil health via moisture and nutrient retention with the added benefit of sequestering carbon. As global actors search for carbon dioxide removal (CDR) methods, biochar is increasingly promoted especially in sub-Saharan Africa (SSA) where smallholder farmers are largely affected by climate change induced droughts and soil degradation. However, biochar adoption by SSA farmers is low: while research has indicated this is partially due to lack of knowledge and finance, a research gap on the barriers and drivers of scaling biochar in SSA remains. Similarly, while emerging carbon removal markets offer finance opportunities, there is miniscule research on the challenges and opportunities presented by such markets in the SSA context. A few biochar initiatives have created a digital application incorporating measuring, reporting, and verification (MRV) to connect farmers with knowledge and carbon market finance as a way to overcome such barriers: with no research on these nascent initiatives, this thesis explores how might a digital application improve biochar scaling in SSA? Using a grounded case study approach, 15 biochar experts and practitioners were interviewed, “constant comparison” of data performed, and emergent cases cross analyzed, resulting in a substantive theory of a constructed representative case. Abundant data emerged for 1) biochar and 2) carbon market barriers and drivers under themes such as trust, information, systemic, finance, context, time, collaboration, and complexity: these results were used to answer the third research question, ultimately finding a digital application could address many of the biochar and carbon market barriers found yet could not overcome SSA context barriers. The results of this research shed insight on the reality of scaling biochar with a digital application in SSA and comparable lower and lower-middle income countries (LICs and LMICs). biochar MRV digital application carbon credits smallholder agriculture sub-Saharan Africa Global Artisan C-Sink Standard Agriculture and Food Sciences Earth and Environmental Sciences eng Lunds universitet/Internationella miljöinstitutet 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9171345 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The Institutionalization of Agroecology through the Agroecological Project for France https://lup.lub.lu.se/student-papers/record/9171345 ISSN: 1401-9191 Auvrignon, Justine Increasing issues related to agriculture are being identified. To counter these issues, some type of methods of agriculture are being introduced and reintroduced, such as agroecology. With its focus on practices, sciences and social movement, agroecology is considered as a promising solution to bring a paradigm change to agriculture as we know today and to provide better quality food, produced in better environment in more fair conditions. Some countries have been institutionalizing agroecology to make it more widespread, this is the case of France, with the Agroecological Project for France (APF). This policy wished to enhance an agroecological transition in the biggest agricultural producer in Europe, bringing together farmers in collective project, or actively reducing the use of pesticides. Therefore, this thesis aims at understanding what the goals behind the APF were and how this policy has been perceived by the farmers since its implementation, as well as to identify potential enablers and drawbacks to institutionalization of agroecology. To do so, this study is a case study of organic farmers in the Normandy region, in France, looking at farmers’ perspectives and engagements linked to the APF through semi-structured interviews. The findings on this topic are that the perception of the farmers is overall quite negative, thinking that this policy did not achieve its intended goals and that the farmers did not feel sufficient support for this transition. Some enablers were identified to facilitate the institutionalization and the implementation of agroecology, such as more financial aids, group effect, communication to consumers, and organic farming and practices. On the other side, barriers were identified, such as time and staff related constraints, financial constraints, adoption of practices, institutional instability, conflicting views on agroecology and communication of agroecology in a broader sense. Therefore, the conclusions are that agroecology can serve as a good tool for a more sustainable food system and its institutionalization can serve as a good way to enhance it, however, it needs to come with a broader food production paradigm change, aiming at a model less oriented towards productivity and gains, but on community, local production and sharing. agroecology institutionalization Agroecological Project for France. Agriculture and Food Sciences eng Lunds universitet/Internationella miljöinstitutet 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9173168 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry PhysicsChemistryMaths Technology

Development of a vegan cooking cream prototype from faba beans with a high protein content https://lup.lub.lu.se/student-papers/record/9173168 Smienk, Marjesse As interest in plant-based diets continues to grow, there is rising demand for tasty and nutritious alternatives to dairy products like cooking cream. This master's thesis explored creating a vegan cooking cream high in protein by utilizing faba beans (Vicia faba L.). Faba beans are an excellent source of plant protein, containing 26-33 % protein by weight with a favourable amino acid profile. They are also an environmentally sustainable crop, able to fix atmospheric nitrogen through symbiotic associations with nitrogen-fixing bacteria, reducing the need for synthetic nitrogen fertilizers and associated greenhouse gas emissions. The research first concentrated the proteins from the faba bean base using membrane ultrafiltration. A parameter study determined the optimal crossflow velocity of 0.12 m/s and transmembrane pressure of 0.65 bar. The optimal settings retained 89-91 % of the proteins, increasing the protein content from 3.4 % to 7.6 %. This concentrated faba protein base was then used to formulate vegan cooking cream prototypes. Multiple recipes were developed with varying amounts of the concentrated faba base and rapeseed oil. Proximate analysis revealed protein levels ranging from 3.4-4.8 % in the prototypes, with higher protein and fat content corresponding to increased viscosity. Oil droplet size measurements and stability tests indicated that the vegan cooking cream prototypes formed stable emulsions. Overall, the faba bean-based cooking creams provided a good source of plant protein while avoiding the environmental impacts of dairy production. By harnessing faba beans' nutritional benefits and sustainable cultivation, this vegan alternative offers an appealing option for consumers seeking plant-based, eco-friendly products. chemical engineering vegan faba beans protein membrane filtration Chemistry Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Kemiteknik (CI) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9173781 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Decolonizing Plant-Based Food: The Case of Tempeh in Sweden and its Product & Branding Development https://lup.lub.lu.se/student-papers/record/9173781 Nabila, Aisyah This thesis explores the intersection of food technology, consumer behavior, and food studies within the context of food product innovation and development, grounded in traditional food knowledge. The focus is on developing tempeh products using lupin and yellow peas—two legumes well-suited to the Swedish climate. The product development process aimed to enhance the protein content and sensory qualities of these legumes while ensuring that the final products not only acknowledge but also elevate traditional foodways—specifically, tempeh fermentation—increasing their visibility and effectively communicating them to consumers. The project resulted in a product and packaging design prototype, informed by a critical discourse analysis of existing product packaging, semi-structured interviews, and the application of the design thinking framework to product development. This research underscores the critical importance of responsible product development, where cultural authenticity and sustainability are not compromised for the sake of marketability. The project highlights the potential for food companies to create products that resonate with consumers while respecting traditional foodways, contributing to a more ethical and inclusive food system. The findings advocate for the adoption of transparent, culturally informed branding strategies and stronger regulatory measures to prevent cultural exploitation in the food industry. This research project explored innovative ways to develop plant-based protein foods using lupin and yellow peas, which are well-suited to Sweden’s climate, by employing traditional Indonesian tempe fermentation techniques. Tempe fermentation, a method that has been practiced for centuries, not only increases the protein content of these legumes but also improves their digestibility, making them valuable ingredients for high-protein plant-based diets. The study found that consumers are increasingly demanding transparency and cultural authenticity in their food choices. By providing clear and complete information about the origins of the food, and honoring traditional food practices, companies can significantly enhance consumer acceptance and satisfaction. When consumers associate positive cultural narratives with a product, they also perceive its flavors more favorably, underscoring the importance of honest and authentic branding. However, the research also highlighted a concerning trend: the commercialization of traditional foods often involves stripping them of their cultural significance. The companies analyzed in this study were found to erase the traditional knowledge and Javanese art of tempe fermentation, rebranding it as a generic, industrialized product while misleadingly marketing it as sustainable. Such practices undermine food transparency, promote greenwashing, and can ultimately harm food quality and biodiversity. If these issues can arise with tempe—an item that is well-protected in Indonesia through scientific research, national recognition, and educational promotion—other traditional food knowledge, especially those lacking similar recognition, are even more vulnerable to cultural erasure. This phenomenon is part of what’s termed “culinary colonialism,” where traditional foods are marketed as sustainable vegan options without proper acknowledgment of their cultural roots. As food writer Dan Saladino noted, allowing this trend to continue risks leading consumers to “eat their way to extinction” by ignoring the heritage and sustainability of traditional foodways. The study calls for stronger regulations to ensure that food branding accurately reflects the cultural origins of traditional foods. Governments and food agencies should enforce policies that protect food cultural biodiversity and provide consumers with truthful and transparent product information. Further research, including larger surveys and focus groups, is necessary to deepen our understanding of consumer perceptions and the importance of preserving traditional food knowledge in the face of modern sustainability challenges. Overall, this project demonstrates that food companies can create products that are both culturally respectful and meet modern nutritional demands, provided they engage closely with the communities that have preserved these traditional practices. By committing to transparency and cultural integrity, the food industry can help foster a more inclusive, ethical, and sustainable food system that respects the rich cultural heritage of foods like tempe and aligns with consumer expectations for authenticity and sustainability. Sustainable food system Food labelling Food justice Food product development food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9177176 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The influence by extreme precipitation and temperature on spring barley crop yield in Säby https://lup.lub.lu.se/student-papers/record/9177176 Källehult, Maja Global warming and climate change is projected to cause intensified extreme weather events. Food production is threatened by this and crop yields have shown to be negatively affected by extreme weather events. This study examined the correlations between extreme precipitation and temperature and crop yield of spring barley in Säby in Uppsala, Sweden in 1981-2021. Crop yield of spring barley was compared with annual total precipitation and maximum temperature, as well as the same weather variables during the crop phenological stages of emergence, flowering and maturity. Output from the crop growth model Daisy provided the measured crop yield of spring barley. Finding correlations between extreme weather and crop yield was found to not be an easy task and previous research has demonstrated these difficulties. This study did however find statistically significant correlations between a higher maximum temperature during flowering and decreased crop yield of spring barley. Statistically significant positive correlations were also found between total amounts of annual precipitation and spring barley crop yield, as well as between total precipitation during flowering and spring barley crop yield. Modeled crop yield from Säby in Uppsala, Sweden, was compared to measured crop yield from Säby from two different sources to study Daisy's output accuracy. It became evident that the mean output in crop yield from Daisy was close to the mean from measured crop yield. However Daisy did not produce crop yield output consistent with the interannual fluctuations present in reality; modeled crop yield did not vary much from one year to another as it did in the measured crop yield data. Finding a reason in the weather as for why Daisy did not produce lower crop yields in the same years as according to the measured crop yields was not possible. It could not be made out if there was any particular extreme weather that Daisy did not take into account and that resulted in lower crop yield. Other possible reasons for why measured crop yield did not show the same interannual fluctuations were discussed in the report. The need for more advanced studies on the subject are evident and studies like this one requires more information about the site and crop techniques as well as being able to study extreme weather on a higher temporal resolution over a long period. Physical Geography Ecosystem Analysis Extreme Weather Crop Yield Correlation Agriculture Precipitation Temperature Agriculture and Food Sciences eng Lunds universitet/Institutionen för naturgeografi och ekosystemvetenskap 2024 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9062681 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

I think I'll have myself a (local) beer https://lup.lub.lu.se/student-papers/record/9062681 ISSN: 1401-9191 Blain, Lily There is a consensus in circles of academia and policy that the term ‘local’ is used to differentiate food systems that are not of a global or national scale. While many have looked to define local in specific regional settings and contexts, little has been done to understand the different discourses of local in different sectors of the food & beverage (F&B) industry. This thesis investigates to explore this gap, asking the question How is ‘local’ operationalized by producers and consumers in the craft beer industry? To answer the question, interviews with craft beer brewers in Skåne, Sweden were conducted and analyzed using discourse analysis and a theoretical framework provided by Kloppenburg et al.’s Coming in to the Foodshed (1996). Using the narratives of geography, knowledge, and relationships as part of a foodshed analysis, this paper determines that there are major overlaps in the social dimensions of these narratives, with the environmental and economic dimensions of local in the craft beer sector and local food sector have wide cleavages. Rather than placing narratives of local of other F&B sectors into the narratives of local food, this thesis concludes that different sectors, in different regional and social contexts, have their narratives of local that are specific and unique to their sector. For the craft beer sector in Skåne, those narratives are ‘the craft’ and ‘engagement.’ Understanding that different F&B sectors have their own narratives of local can help policymakers better incorporate multiple F&B sectors into their local food communities and promote holistic rural economic development, social preservation, and environmentally sounds food & beverage systems. Agriculture and Food Sciences eng Lunds universitet/Internationella miljöinstitutet 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9065952 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Kan Skåne uppnå en cirkulär förvaltning av näringsämnen - En systemanalys över mat- och restströmssystemet i Skåne https://lup.lub.lu.se/student-papers/record/9065952 Enström, Emma Nitrogen, phosphorus, and potassium are essential for the survival of humans, animals, and plants. The production and usage of mineral fertilizer has contributed to an over-use of these resources, leakage, and emissions of nutrients. This study aims to simplify and simulate the food system of Scania through a conceptual model. The model maps nutrient flows of N, P and K within the internal food system of Scania as well as connected nutrient flows within the global food system. Moreover, the study investigates the openness of the system, which is the relation between nutrients in organic waste and nutrients in crop yield, as well asthe nutrient self-reliance. The result of the study indicatesthat four out of five million tons crops produced in the region is consumed as food. Moreover, three fourths were exported from Scania. Around 40% N, 16% P and 36% K of the added nutrients ends up in food commodities and the rest largely ends up in manure internally, especially the nutrient K. Around half of the total nutrients in organic residuals are recirculated back to agriculture land. The system openness indicates a decrease of nutrients available in organic residuals in the region. Accordingly, the external system has an increased nutrient availability, which is likely due to the export of crops and thus nutrients from Scania. The self-reliance of the region is low, which also seems to be due to the extensive export of goods. To improve the self-reliance in the internal system, a more extensive recycling of nutrients internally and externally is essential, in combination with recovered nutrients being sent back to the region. This would represent a likewise situation as if all agriculture production would be internalized in the region. Moreover, the model can study future scenarios, for example scenarios with changed populations and diets. Kan Skånes säkra det framtida behovet av näringsämnen till jordbruket? Skåne och dess bördiga marker står för en stor del av maten som produceras i Sverige. Med maten som regionen säljer följer även näringsämnen med. Dessa näringsämnen tillsätts till det skånska jordbruket men hamnar i slutändan i regionerna och städerna som konsumerar maten. Av den totala näringen i maten som hamnade i avfall, återvanns cirka hälften tillbaka till jordbruket. Skåne har därför potential att öka återvinningen av näringsämnen för att i högre grad bli självförsörjande på näringsämnen till jordbruket. Studien visade att fyra av fem miljoner ton grödorna som producerades i regionen användes till grödor för matkonsumtion. Tre fjärdedelar av dessa grödor exporterades vilket även innebär att näringsämnena kväve, fosfor och kalium exporteras från regionen, eftersom grödorna innehåller dessa. Studien visade även att ungefär 40% kväve, 16% fosfor och 36% kalium som tillsätts till jordbruket hamnade i livsmedel. Resterande mängd hamnade till största delen i stallgödsel internt via foder och bete. I det externa avfallet kom en stor del av avfallet från livsmedelsindustrin. Ungefär hälften av näringsämnena i det totala organiska avfallet återanvändes i jordbruket. Systemets öppenhet, vilket beskriver hur pass stor mängd näringsämnen som finns i avfall, var låg. Detta beror på handeln med varor och den stora exporten av grödor. Även självförsörjningsgraden i regionen var låg, vilket också är en konsekvens av exporten av grödor. För en ökad självförsörjningsgrad i regionen kan lösningen vara en ökad återvinning av näringsämnen. Regioner med en stor import av varor från Skåne kan potentiellt skicka tillbaka återvunnet avfall för att på så vis återföra näringsämnen till jordbruket och därmed minska användningen av mineralgödsel. Framtida studier behöver utforska hur återvunnen näring kan transporteras inom och mellan regioner. Genom att kartlägga några av de viktigaste näringsämnena i mat- och avfallssystemet var syftet med studien att utforska hur pass självförsörjande Skåne är för att på så vis upptäcka barriärer och möjligheter för en ökad självförsörjning. Vidare kan modellen utforska framtida scenarier som en ökad befolkning eller dieter. Denna studie har använt en ny metod för att förenkla och förstå Skånes mat- och avfallssystem och det globala systemet som regionen är inbäddat i genom handel med varor. Metoden delar in mat- och avfallssystemet i fem delsystem; jordbruk, boskap, livsmedelsproduktion och konsumtion samt avfallshantering för att kunna kartlägga flöden som rör sig mellan delsystemen. Nämnds näringsämnen är nödvändiga för överlevnaden hos både människor, djur och växter. Dessa ämnen tillsätts både naturligt till jordbruket genom atmosfärisk deposition, vittring, kvävefixering, stallgödsel och slam från reningsverk. Om detta inte är tillräckligt kan man även tillsätta mer näring genom industriellt tillverkat mineralgödsel. De senaste hundra åren har industriellt framställt mineralgödsel tillsatts i ökad mängd samtidigt som återvinningen av gödsel och annan näring har minskat. Som ett resultat av detta sker utsläpp och läckage av näringsämnen, vidare överutnyttjas geologiska resurser genom brytning av mineraler som syftar att ingå i mineralgödsel. Att återvinna näringsämnen i jordbruket och att minska användningen av mineralgödsel är därför nödvändigt för att tillgodose det framtida behovet av mat. Nutrient management System analysis Scania Self-reliance Earth and Environmental Sciences Agriculture and Food Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9065990 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

An investigation of high moisture meat analogues as mince - The influence of process parameters and ingredients on the final texture https://lup.lub.lu.se/student-papers/record/9065990 Gonzalez Siavichay, Elisabeth The goal of this master thesis project was to investigate and develop a minced meat analogue through high moisture extrusion and shredding of soy protein and vegetable fat. Soy protein in the form of soy protein concentrate (SPC) and soy protein isolate (SPI), vegetable fat in the form of high oleic canola oil and a blend containing partially and fully hydrogenated canola oil was utilized in the study. Texture analysis was performed to determine hardness, chewiness and springiness. The samples were also analyzed on water and oil holding capacity as well as through structural and chemical analysis to get a deeper understanding on the structure and chemical bonds responsible for the texture. The structure and texture of the minced meat analogue was compared to commercially available products produced using textured vegetable protein (low moisture extrusion). Creating food alternatives that provide the consumer with the experience of eating meat when in fact eating an alternative to meat, entirely produced of vegetable products is a challenge that several food producers are tackling. The majority of meat alternatives currently available on the market do not satisfy the consumers wishes in terms of taste and overall experience. These available alternatives lack the properties attributed to the experience of consuming meat. Texture and taste are a result of several components in food. Fat plays a big role in both. It contributes to the juiciness, taste and overall experience of consuming certain foods such as meat. Fat plays a great role in the way taste is perceived, having the ability to concentrate flavor and odor chemicals. High moisture extrusion cooking is a technology with great potential because of its ability to produce a product with fibrous texture, like the one found in animal meat. This master thesis therefore aimed at investigating high moisture extrusion cooking by determining the importance of moisture and temperature when aiming to successfully extrude soy protein with vegetable fat or oil. Introducing fat to high moisture extrusion has the potential of improving the texture and flavor profile of high moisture extruded plant protein. Producing a food alternative which resembles the experience of consuming meat. Once the process parameters were set and soy protein had been successfully extruded, the product underwent some analysis to get a deeper understanding of the impact of fat on some physical and chemical properties. The moisture content of the extrudate had a great impact on the hardness and texture of the extrudate. Analysis revealed how the ability to increase the moisture content in the extrudate is dependent on the water holding capacity of the extrudate. A property which revealed to be higher for soy protein concentrate compared to soy protein isolate. It was discovered that effects such as decreased hardness and change in physical appearance became present when adding vegetable fat and oil. When comparing to fat, a lower quantity of oil was required to observe these same effects. Lastly, analysis of the structure using microscopy revealed how the fat and oil interacts with the protein network. Highlighting certain similarities to the interactions between the native soy fat and protein. This study has great value and presents several possibilities for further research. It paves the way for further development and improvement of the texture, taste and overall experience of eating meat alternatives. Through consumer tests it is possible to get a more clear understanding of how the added ingredients are perceived by the consumer. The study highlights possibilities of incorporating flavor. Lastly it inspires further investigation of fat and oil combinations in order to improve texture and juiciness. High moisture extrusion Soy protein Vegetable fat Extrusion cooking Food technology Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9068129 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Development of an analytical method for the screening of meaty flavors in commercial foodstuff by SPME-GC/O-MS https://lup.lub.lu.se/student-papers/record/9068129 Protopappas, Ioannis The aim of the project was to develop a methodology for the chromatographic analysis able to identify the key odorants in meaty food products. The approach was based on the analysis of an already in market product and the theoretical background of the meaty flavors sensorially. Firstly, a custom-made flavor was created for the experiments covering as much as possible a broad area of compounds precipitated as meaty odors. Secondly, the extraction method was optimized to obtain a rich in compounds headspace. The extraction method used was the solid phase micro-extraction (SPME). Finally, the SPME-GC/O-MS method was holistically optimized using the previously identified odorants as target compounds. The tested parameters were eight. Specifically, four different fibers and three different values for sample quantity, solute quantity, solute’s salt concentration, incubation temperature, incubation time, exposure time, desorption temperature. The procedure consisted of the preparation of the samples within their respective quantities of solute and sample. Also, the gas chromatography methods were changed, in order to examine the different parameters. The results of GC-olfactometry revealed the presence of eighteen odors. More than half of the odorants were successfully identified from all three identification parameters, exactly ten odorants. Among them 1-Octen-3-one (mushroom-like), 2-Methyl-3-furanthiol (meat-like) 2-Furfurylthiol (coffee), 2-Methoxyphenol (smoky), (E)-2-nonenal (fatty, greeny), dimethyltrisulfide (cabbage-like), Furaneol (caramel), 2-Ethyl-3,6-dimethylpyrazine (roasty) and 2-Ethyl-3,5-dimethylpyrazine (roasty). The majority of odorants are either Maillard reaction products or lipid degradation products. Combination of SPME with GC/O-MS allowed to identify 10 out of 18 detected odorants. These odorants together were used as marker compounds for the optimization of the SPME method. The optimization was done in two steps: First the sample preparation, incubation time, incubation temperature, fiber type, exposure time and desorption temperature were selected. In order to optimize incubation time (10,15,20 min), incubation temperature temperature (40,60,80°C), exposure time (10,20,30min), desorption temperature (100,160,220°C), a fractional factorial design was used. Analyzing the results, is revealed that both the number of detected compounds as well as their peak area are mainly affected by fiber type, sample preparation, incubation time and temperature. The best results were generally achieved with PDMS/CAR/DVB 2cm fiber after hydration of the sample with water (20% of sodium chloride). The peak areas significantly III increased with incubation time and temperature. The majority of compounds showed maximum peak areas after incubation for 10 min at 80°C (5 out of 10) or 15 min at 80°C (3 out of 10). The aim of the project was to develop a method to identify the key odorants in meaty food products. Thesis’s results could be used from the food industry for the development or reformulation of meaty flavor products. Another, application could be for the development on meat alternative products. Making products clean label, more appeal for the customers. In order to retrieve these results, theoretical background search performed for aromas’ identification. The main method of extraction used was the solid phase micro-extraction, in which volatiles are isolated from a solid matrix. Gas chromatography and mass spectrometry used to identify the molecular mass of the extracted volatile components. Olfactometry gives the option to the operator to smell the odorants of the tested sample, which helps to distinguish the odorants from each other. In this thesis the odorants were extracted from the solids of an already existing in market product and identified with graphs (gas chromatography), smelling (olfactometry) and the equipment measuring the mass of the chemical fragments. The results of the developed method depended on 6 parameters. These were flavor quantity, solvent, salt concertation, pH, incubation time and temperature, exposure time, desorption temperature and type of fiber. The results of the graphs revealed eighteen odors, and more than half of the odorants were successfully identified from all three identification ways, exactly ten odorants. The perception of this odorants was mushroom, meat, coffee, smoky, fatty, grass like, cabbage, caramel, roast. Most odorants are products of the reaction between amino acids with sugars or lipids’ breakdown products. Gass Chromatography Mass spectrometry Meaty flavors Aromas Solid pahse microextraction Mallaird Lipid degradation Food technology Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9068961 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry SocialBehaviourLaw

Factors Influencing Farmers’ Readiness for Climate Change Adaptation: Southwest Washington, USA & Skåne, Sweden https://lup.lub.lu.se/student-papers/record/9068961 Spangler, Zachary Climate change impacts global agricultural systems through changes in average temperature, precipitation quantity and timing, and extreme weather events. Climate change adaptation (CCA) for agricultural systems will be based on changes to farms’ day-to-day operations and long-range planning, governmental policies and regulations, and broad changes in supply chains. The purpose of this thesis is to increase understanding of factors influencing farmers’ readiness to engage in climate change adaptation. The geographic regions of Southwest Washington, USA and Skåne, Sweden are used as contrasting case studies. Factors are identified through a quantitative survey of farmers and qualitative interviews with key informants. The survey measured farmers’ attitudes toward climate change, CCA, potential barriers, and attributes of the social network they consult when making farm-related decisions. Most quantitative factors differed between the regions. However, both showed positive correlations between how likely a famer is to engage in CCA and how strongly they perceive the barriers to CCA as well as how frequently they incorporate climate change in other decisions. Farmers’ readiness to engage in CCA is influenced by factors which arise from their context (i.e., their social network and the organizations which they interact with) and personal characteristics (i.e., age, level of belief in climate change, perception of barriers, and type of farm). The results presented here can be used by organizations supporting farmers to inform outreach efforts concerning CCA, particularly in SWWA and Skåne, but also in similar areas. Climate change disrupts agricultural systems around the world. This disruption requires changes throughout society but especially in farms’ day-to-day operations and long-term planning. How farmers react to climate change is shaped by a range of personal factors and support from various organizations. The choice to change your behavior to avoid losses or exploit potential benefits due to actual or expected changes in the climate must be made by each individual farmer or land manager. On farms these changes may take the form of water conservation, flood protection measures, changing what crops they grow and how they grow them, reducing heat stress on livestock, or even seeking alternative sources of revenue. Better understanding of what influences farmers’ decisions about whether and how to react to climate change can shape more effective outreach and support efforts. Thus, this study aimed to understand these influences in two regions with similar climates and agricultural systems but differing cultures, governance structures, and historical developments: southwest Washington, USA and Skåne, Sweden. In general, older and more experienced farmers are less likely to take climate change related actions. Unsurprisingly, farmers who frequently incorporate climate change in making other decisions are more likely to adapt to climate change on their farm. Farmers’ decision making is also shaped by who they consult in the decision-making process and whether these people already know each other. However, the exact impacts differ between the two regions. Farmers who are more likely to adapt to climate change are also more likely to see significant barriers to these actions. This is contrary to the common logic that seeing a barrier discourages actions. Rather, it may be the case that when a farmer is more interested in a particular action, they are more aware of the barriers and therefore see them as more significant. Organizations (such as academic institutions, government agencies, and farm consultants) provide information, financial support, and networking opportunities to farmers which supports farmers to adapt to climate change. However, there is a need to spark interest in such adaptive practices and show farmers how these practices can be financially advantageous and how their land can benefit. In Southwest Washington, this process is complicated since conversations about climate change are seen as inherently political and often off-putting. Results are based on a survey of farmers and interviews with experts who work to support farmers in both regions and may be useful for natural resource conservationists, agricultural extension workers, researchers, and others who support farmers in adapting to climate change. While the results of this thesis are specific to southwest Washington and Skåne, in some cases they represent general trends, particularly in areas with similar agricultural systems and climates, and may inspiration similar work. agriculture agricultural extension crop advisory services climate change adaptation farmers egocentric social networks Skåne Washington correlation survey USA Sweden Social Sciences Agriculture and Food Sciences eng Lunds universitet/Avdelningen för Riskhantering och Samhällssäkerhet 2021 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8982043 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Hur kan man främja vegetariskt protein i skolmiljö? https://lup.lub.lu.se/student-papers/record/8982043 Wejle, Jonathan Karlsson, Matilda I denna rapport så har matsalar i fyra skolor observerats genom ett FAMM ( Five aspect meal model) perspektiv. Vegetabilisk kost har börjat prioriteras i olika kommuner i Skåne. Fördelarna med vegetarisk kost är flera, det är miljövänligare, hälsosammare och billigare än kött. Livsmedelsverket rekommenderar att öka andelen vegetabilier och minska andelen kött samt att lunchen bör ha minst ett vegetariskt alternativ. Syftet med detta arbete är därför att få en ökad förståelse för hur man kan främja vegetariskt protein i skolmiljö. Frågeställningarna är ”Kan matsalsmiljön påverka barnens val av kost i skolan?” samt ”Kan man med hjälp av FAMM främja vegetarisk kost i matsalsmiljö?”. Genom en metod kallad FAMM (Five aspect meal model) gjordes observationer i fyra olika skolor i tre olika kommuner i södra Skåne. Det som observerades var hur rummet, mötet, produkten, atmosfären och styrsystemet kunde påverka måltidsupplevelsen i skolmatsalen. Utöver observationsstudierna genomfördes även intervjuer med kökspersonalen på de fyra skolorna samt styrande kostchefer i en utav kommunerna. Två utav skolorna som låg i samma kommun fick även dokumentera mängden av den animaliska och vegetariska matens åtgång varje veckodag under en vecka. Det som påvisades under observationerna och under intervjuerna var att barn generellt väljer animaliska rätter framför ett vegetarisk alternativ och att fisk var något som många inte tyckte om. FAMM spelar roll i den stora måltidsupplevelsen men kan ha en påverkande roll för om barn kommer att välja det vegetariska alternativet eller inte. Om aspekterna i FAMM är uppfyllda kan de bidra till att de som vanligtvis inte går och äter i skolan ändrar sitt mönster. FAMM skolmiljö vegetariskt livsmedelsteknik food engineering Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2019 L2 application/pdf

oai:lup-student-papers.lub.lu.se:8982113 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience SocialBehaviourLaw

Animal Source Foods and Sustainable Funds. A Discursive Approach to Investments in the Animal Food Business https://lup.lub.lu.se/student-papers/record/8982113 Svendler, Simon Animal source foods have been targeted in a wide range of literature, highlighting the business as a major driver of climate change and biodiversity loss. This study shows how actors involved in sustainable funds approach animal source foods and how they regard the business as a potential selection criterion. Drawn on Maarten Hajers argumentative discourse analysis storylines where identified. In addition, the storylines were interpreted through the theory of ecocentrism. From the material 13 storylines were identified with different arguments towards investments in the animal food business, such as “No negative view per definition”, “The overall financial strategy makes specific criteria less required” and “New approaches may come in the future”. The storylines clearly show that there is no single, coherent, approach taken by the actors. Instead, the storylines provide different arguments, such as highlighting the search of win-win investments from an economic- and environmental perspective, giving a manifold of views on how to address the animal food business. This corresponds with earlier research stressing the lack of common practices and what to include in the sustainability concept. The analysis shows, thereby, that actors involved in sustainable funds don’t clearly and profoundly avoid investments in the animal food business, instead rather address specific practices within the business. To set the animal food business as a selection criterion for exclusion, wasn’t put forward in any great sense. This due to views such as the least sustainable investments (in animal source foods or not) already being filtered away by present financial strategies and criteria. However, the potential of such criteria to be set in the future, for example if stakeholders’ attitudes towards the business change, was highlighted. Interpreting the storylines from an ecocentric perspective gave few correlations between such values and the approaches taken by the funds towards the animal food business. Hur förhåller sig hållbara fonder till investeringar i animalisk kost? Fonder och andra aktörer som är involverade i hållbara investeringar intervjuades kring hur de förhåller sig till animalisk kost. De utesluter alla verksamheter så som fossila bränslen, uran och GMO. Synen på animalisk kost var emellertid inte samstämmig utan visade på en mångbottnad syn där alla aktörer hade sin egen uppfattning kring hur branschen bör adresseras. Animalisk kost är en av de främsta orsakerna till klimatförändringar med cirka 15 procent av de globala utsläppen samt en starkt bidragande orsak till förlusten av biologisk mångfald. Aktörer som är involverade i fondmarknaden som investerar efter hållbarhetskriterier tillfrågades därför hur de förhåller sig till att placera i branschen. Argumenten kategoriserades i storylines - ett koncept där argument samlas för att illustrera aktörers tolkning av olika fenomen. Totalt identifierades 13 storylines så som "Ingen negativ syn per definition", "Den övergripande finansiella strategin gör specifika kriterier mindre nödvändiga" och "Nya tillvägagångssätt kan komma i framtiden". Andra storylines pekar exempelvis på den låga ekonomiska potentialen samt svårigheter att enas kring en gemensam standard då animalisk kost kopplas till kulturella värderingar. Aktörerna framhöll också investeringar i substitut till animalisk kost, så som växtbaserade kött- och mjölkalternativ, som intressant. Sammantaget visar alla storylines tydligt att det inte finns någon enhällig syn på animalisk kost hos aktörerna. I stället framkommer olika argument, ofta kopplade till en önskan om att hitta investeringar av en ”win-win” karaktär ur såväl ekonomiskt- som miljömässigt perspektiv, där tolkningen av vad som menas med hållbarhet i relation till animalisk kost skiljer sig åt. Aktörerna undviker därför inte tydligt och genomgripande investeringar i animalisk kost utan adresserar snarare specifika delar av branschen. Det kan vara att undvika allt kött men inte annan animalisk kost, att enbart undvika rött kött till att undvika viss animalisk kost av djurskyddsskäl. Det korrelerar med tidigare forskning kring fonder som betonar att adresseringen av olika branscher tenderar att bli subjektiv samt att hållbarhetskonceptet är en del av en större dialog kring vad det bör innefatta. Att sätta animalisk kost som ett exkluderingskriterium för uteslutning av alla sådana investeringar har därför ingen större potential enligt aktörerna. Utöver bristen på samstämmighet kring branschen argumenterades det för att de minst hållbara investeringarna (i animalisk kost eller ej) redan filtreras bort av de strategier och kriterier som tillämpas. Emellertid betonades att potentialen för ett exkluderingskriterium kan öka om intressenter tydligt börjar markera att de inte vill att deras tillgångar investeras i branschen. En tolkning av alla storylines från en etisk utgångspunkt som ger värde och rättigheter för djur och natur i sig själv gav få korrelationer mellan sådana värden och hur aktörerna förhåller sig till animalisk kost. Förhoppningsvis kan kunskapen om hur aktörerna inom hållbara fonder ser på animalisk kost användas för att öka förståelsen för nuvarande policys, samt hur framtida policys kan utformas, för att på bästa sätt hantera de stora miljökonsekvenserna från branschen. Animal source foods Sustainable funds Climate change Storylines Ecocentrism Selection criteria Earth and Environmental Sciences Business and Economics Agriculture and Food Sciences eng Lunds universitet/Miljövetenskaplig utbildning 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8982773 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Mjölksyrabakterier i suröl https://lup.lub.lu.se/student-papers/record/8982773 Andersson, Fredrik Koleszar, Sandy Suröl är en dryck som ökat i populäritet, speciellt bland folk med stort intresse för hantverksöl och mikrobryggerier. Allt fler bryggerier vågar nu att gå utanför sin trygghetszon med att använda jäst av typen Saccharomyces cerevisiae och istället börjar experimentera med bakterier och jäst som tidigare ansetts vara produktförstörande, till exempel olika mjölksyrabakterier och vildjäst. Genom forskningsstudier har man sett att mjölksyrabakterier, även kallat probiotika, har agerat hälsofrämjande när det administrerats i samband med sjukdomar och operationer. Stammarna av Lactobacillus som tillsätts i suröl omvandlar glukos till mjölksyra, CO2 och etanol. Det är med hjälp av mjölksyrabakterierna Lactobacillus plantarum 299v samt två olika stammar av Lactobacillus brevis som ölen från South Plains Brewery får sin syrliga karaktär. Syftet med detta examensarbete är undersöka om mjölksyrabakterier överlever i surölen från vårt lokala mikrobryggeri, i vilken volym och vilka specifika bakteriestammar det handlar om. Prover från starterkultur samt färdig öl odlades upp i petriskålar och en mätning av pH-värde utfördes. Bakterier isolerades från kolonier som hade ett antal högre än 30, men mindre än 300, och DNA extraherades. PCR och gelelektrofores genomfördes innan proverna skickades till ett laboratorium i Tyskland för sekvensering. Genom sekvenseringen av proverna fick vi fram att de tillsatta mjölksyrabakterierna L. plantarum 299v och L. brevis med stor sannolikhet inte överlevt i den färdigbryggda ölen, utan i själva verket var det Lactobacillus paracasei som dominerade. Den totala mängden potentiella levande mjölksyrabakterier hos den utvalda ölen är mycket lägre än den som återfinns i produkter som marknadsförs som probiotiska. Ölen får därmed anses ha svaga eller obefintliga probiotiska egenskaper. Sour beer is rapidly gaining popularity among people that have an interest in craft beer and the microbrewing scene. This leads to breweries starting to venture outside their comfort zones regarding the more traditional brewing yeast Saccharomyces cerevisiae and instead have started experimenting with different kinds of bacteria and yeast that in a normal process is regarded as spoilage bacteria, such as Lactobacilli and wildyeast. Lactobacillus, which also could be regarded as probiotic, has shown promising benefits when administered in relation to health related problems and surgery. The Lactobacillus used in sour beer converts glucose to lactic acid, carbon dioxide and ethanol. It is with the help of Lactobacillus plantarum 299v and two different strains of Lactobacillus brevis that the beer from South Plains Brewery gets parts of its acidic character. The purpose of this thesis is to evaluate if lactic acid bacteria survives in the final product, and if so, in what capacity and what specific strains. Samples from the starter culture and bottled beer where cultivated in vitro and a measurement of the pH-levels where conducted. The cultivated bacteria were isolated from agar containing a range of 30 to 300 colonies, and the DNA was extracted from these. PCR and gel electrophoresis where conducted on the samples before sending them to a laboratory in Germany for sequencing. By sequencing the DNA, we could see that the added lactic acid bacteria L. plantarum 299v and L. brevis with high probability did not survive in the finished beer, instead we found a strain of Lactobacillus paracasei. The total potential amount of living lactic acid bacteria in the selected beer is much lower than the amounts used in other commercial products designed specifically to be advertised as probiotic. The beer can thus be considered as having low or non-existing probiotic properties. Suröl mjölksyrabakterier probiotika Sour beer lactic acid bacteria probiotics livsmedelsteknik food engineering Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2019 M1 application/pdf

oai:lup-student-papers.lub.lu.se:8984515 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Förädling av vildsvinskött genom torkning https://lup.lub.lu.se/student-papers/record/8984515 Hicks, Alexandra Nilsson, Peter Tanken med examensarbetet var att skapa grund för en framtida torkad produkt baserad på vildsvin. Vildsvin är idag en outnyttjad klimatsmart resurs som det finns gott om i våra skogar. Idén med att göra en produkt av vildsvinskött kom under vårterminen i kursen produktutveckling, som ingår i utbildningen Livsmedelsteknisk. Vildsvinsköttet är ett magert och näringsrikt kött. Enligt Världsnaturfonden är vildsvinkött ett hållbart alternativ. Arbetet inriktas på att få fram en tilltalande produkt både vad gäller textur och mikrobiell hållbarhet. Torkat kött har en lång hållbarhet eftersom vattenaktiviteten är låg och då har mikroorganismer svårt att föröka sig. Under torkningsprocessen undersöktes och jämfördes olika temperaturer och tider, 55, 65 respektive 75°C i 5, 6, 7 timmar. Analyserna på det torkade köttet delades upp i fyra olika steg: viktförlust, vattenaktivitet, sensorisk analys och texturmätning. Därefter analyserades vattenaktiviteten i proverna med en vattenaktivitetsmätare. Proverna fick genomgå två sensoriska analyser för att få fram de tre mest tilltalande texturerna. Texturmätning genomfördes sedan på dessa tre prover för att se eventuella samband mellan analyserna. Resultatet från torkningen visade störst förändring i textur sker efter 60 grader. Mikrobiellt sett bör produkten torkas i 65 grader. Sensoriskt sett spelar det mindre roll om torkningen sker vid 55 eller 65 grader. Seghet är den egenskap som anses vara viktigast enligt bedömarna. Den avgörande faktorn för viktförlust är antalet grader och inte torkningstid. För en vidareutveckling av produkten bör hänsyn tas till parametrar så som energiåtgång vid torkning, smak och val av styckningsdetalj. The idea behind the thesis was to create a basis for a future dried product based on wild boar. Wild boar is today an untapped climate smart resource that there are plenty of in our forests. The idea of making a product from wild boar meat came during the spring term in the product development course, which is part of the Food Technology program. Wild boar meat is lean and nutritious. According to World Wild Fund wild boar meat is a sustainable alternative. The thesis focuses on producing an attractive product in terms of both texture and microbial durability. Dried meat has a long shelf life because the water activity is low which means microorganisms have difficulty multiplying. During the drying process, various temperatures and times, 55, 65 and 75°C, respectively, were examined and compared for 5, 6 and 7 hours. The analysis of the dried meat was divided into four steps: weight loss, water activity, sensory analysis and texture measurement. Then, the dryness of the samples was analysed with a water activity meter. The samples were subjected to two sensory analyses to obtain the three most attractive textures. Texture measurement was then carried out on these three samples to see possible connections between the analysis. The result of the drying showed the greatest change in texture at 60°C. Microbially, the product should be dried at 65 degrees and sensually it plays a minor role if the drying occurs at 55 or 65°C. The result of the drying showed the greatest change in texture at 60°C. Microbially, the product should be dried at 65 degrees and sensually it plays a minor role if the drying occurs at 55 or 65°C. Toughness is the property that is consider most important according to the assessors. The decisive factor for weight loss is the number of degrees and not the drying time. For a further development of the product, account should be taken of parameters such as energy consumption of drying, flavour and selection of cutting detail. vildsvin torkning av kött proteindenaturering muskelfibrer vätskehållande förmåga köttextur diffusion saltning av kött livsmedelsteknik food engineering Agriculture and Food Sciences Technology and Engineering swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2019 M1 application/pdf

oai:lup-student-papers.lub.lu.se:8984538 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product https://lup.lub.lu.se/student-papers/record/8984538 Pitsiladis, Anastasios A new pharmaceutical product suitable to act as a negative contrast agent for Computerized Scan (CT-scan) of the abdomen is under development. At the moment the product has the form of a powder, which when dispersed in water and whipped, gives a stable foam. The foam is ingested by individuals who are about to undergo a CT-scan, as a prior preparation step. The powder form has disadvantages such as dosage accuracy and the idea is to develop a tablet that will solve this issue and permit the automatization of foam preparation. At this stage, the aim was to investigate the possibility of making functional tablets of adequate hardness, low friability that will disintegrate rapidly when immersed in water. After whipping the foam should have acceptable properties, in terms of foamability and stability. The tablets were produced by direct powder compression. Different excipients were added to the initial powder blend to improve disintegration time, hardness, friability and facilitate tableting operations. Two different composites that act as binders were used in an attempt to improve disintegration time and powder compactability. Three different combinations of two disintegrants were tested to investigate which one gives the best disintegration results. A lubricant was also used to reduce adhesion of the powder to the tablet press. Lastly four different compression levels were applied on the powder blends to specify the optimum that gives fast disintegrating tablets of adequate hardness and friability. The results show that the initial powder blend (mentioned as APL blend) has good flowing properties but poor compactability which gives as a consequence tablets of low hardness and unacceptable friability, that do not disintegrate. The powder blends with the added excipients that were tested show fairly good flowing properties, greatly improved compactability, that resulted in enhanced hardness and friability and vary in time that they need to disintegrate. Optimal levels of compression are indicated for a fast disintegrating, good quality tablet. Foamability remains in acceptable levels even though reduced by the addition of excipients. Foam stability measured three hours after whipping was not significantly influenced. A new pharmaceutical product that acts as a contrast agent for examining the small intestine is being developed by an R&D company. Currently the product exists as a powder form which is poured into water and whipped in order to produce a stable drinkable foam as a preparation step before the scanning of the abdomen. There is a keen interest in developing a tablet from this powder. The reason behind this is that a tablet is more accurate in terms of the dosage and can be used by a dispensing machine, that will automatically produce the final foam, without the need for engaging a nurse. Some preliminary trials of tablets made with the existing powder showed that the ingredients when compressed in a tablet form do not facilitate the breaking down of the tablet when immersed in water. These ingredients hinder the penetration of water into the core of the tablet, making the whole project not feasible. The same happened after the addition of pharmaceutical ingredients that help the tablets to break down. Thus, there was a need to alter the formulation by adding composites that promote a fast break down. This project was about comparing different pharmaceutical ingredients (excipients) and compressions to distinguish which combination gives tablets of the best quality, which will be hard enough not to brake during handling but at the same time they will break down as fast as possible when in water. Finally, an important parameter for the functionality of this product was that the foam should be unaffected as much as possible by the addition of these ingredients. The ability to produce a good quality of foam that will be stable long enough was also measured to ensure that the product would not lose its principle purpose. Tablets albumen xanthan gum powder flow compactability tablet strength disintegration time tablet weight foamability foam stability food technology livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8985553 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant https://lup.lub.lu.se/student-papers/record/8985553 Hansson, Mattias Sandberg, Jonas För livsmedelsproducenter som riktar in sig på att använda insekter som alternativ proteinkälla och som ingrediens finns det kvalitativa problem som behöver lösas. Att använda insekter som alternativ proteinkälla är att spara på naturresurser eftersom 1 kilo insektsprotein kräver cirka 1,7 kilo föda (FAO 2013). Detta kan jämföras med nötkreatur som kräver cirka sex kilo föda för att få fram 1 kilo protein. Ett av dessa problem är fetthärskning som är vanligt förekommande vid lång lagring av insektsprodukter. Mjölmask är en larv av insekten mjölbagge, vars fett innehåller fleromättade fettsyror som linol- och linolensyra som är känsligt mot lipidoxidation. I fettrika livsmedelsprodukter som mjölmask skapas frånstötande doft och smak från malondialdehydpartiklar och andra härskningsprodukter som bildats från nedbrytningen av lipider genom oxidation. Vid lipidoxidation skapas primära och sekundära produkter. Den primära oxidationen går att mäta genom titrering med jod då mängden peroxidas bestäms och den sekundära oxidationen kan bestämmas genom kolorimetri där man mäter mängden malondialdehyd. Mjölmaskproverna förvarades i exsickatorer som placerades i värmeskåp. Exsickatorerna höll en relativ fuktighet på nära 50 % och värmeskåpet höll nära 50 ℃ för störst chans att uppnå lipidoxidation. I denna studie användes båda metoderna. Mjölmaskarna delades upp i fem provserier och torkning utfördes på samtliga provserier. Första provserien bestod av obehandlad, men torkad, mjölmask (TN). Provserie nummer två av adderad fiskolja (TF), den tredje provserien av adderad antioxidant (TC) och den fjärde provserien av rostad mjölmask (TR). Provserie nummer fem bestod av torkad, rostad mjölmask med adderad antioxidant (TRC). Det torkade och rostade provet visade sig mest effektiv mot lipidoxidation då primäroxidationen reducerades i jämförelse med det torkade naturella provet. Ej mätbar eller låg lipidoxidation uppmättes för de torkade och rostade proverna med adderad citronsyra, men inte lika positiva för torkad med citronsyra. Det torkade naturella provet visade högst värden av lipidoxidation. Denna studie har visat att den bästa metoden för att fördröja lipidoxidation är genom rostning. Mjölmask Primäroxidation Sekundäroxidation Antioxidant Tenebrio Molitor TBARS Peroxidas-värde Oxidation Livsmedelsteknik Food engineering Technology and Engineering Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2019 M1 application/pdf

oai:lup-student-papers.lub.lu.se:8986432 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Development of a Vegan, Protein-Rich, Probiotic Beverage https://lup.lub.lu.se/student-papers/record/8986432 Niclasson, Olivia Hajian, Mina This project aimed to develop a vegan high-protein probiotic drink with two different tastes. The protein used should have similar quality as whey, amino acid score (AAS) 1.0. One aim was also to detect necessary processing steps. The protein sources studied for this application were oat, pea, pea+rice, hydrolyzed pea, soy, and potato. The protein sources were evaluated based on descriptive sensory analysis, sedimentation, allergenicity and AAS. One processing step that was included was homogenization, and a hydration step for one hour at 60oC was evaluated. The final protein sources, hydrated oat, hydrated pea and oat protein, and not hydrated pea and oat protein, were included in one strawberry-passionfruit drink, and in one banana-tropical drink and was evaluated based on particle size, solubility, protein content, AAS and sensory analysis. Oat was preferred based on taste. However, the texture was not appealing due to sandiness, and the AAS was low. Pea had strong off-taste, but good texture and a better AAS. A combination of these protein sources provided a better product in terms of sandiness and AAS. The results from the analysis revealed that the hydration step did not make any significant difference on the texture of the final product and thus; the hydration step is not recommended. Two tastes of the new product were created, with a protein content of 4%. The protein sources were a combination of pea and oat protein, with an AAS of 0.81. A homogenization step was included. Development of a vegan, protein-rich, probiotic beverage The market for plant-based products is increasing, causing a demand among consumers for new products to be developed. There are three main reasons for this increase in plant-based foods; sustainability, health, and animal welfare. Another increasing market is high protein products, and by combining these two trends together with probiotics, a vegan, protein-rich probiotic beverage is created. In this project, the aim was to develop a plant-based, high-protein, probiotic fruit beverage. The application of different plant-based proteins and how they can react with other ingredients were studied. pH was considered as one of the crucial factors affecting proteins characteristics of the beverage. Several different plant-based proteins were examined, such as soy, potato, pea, and oat-protein. The main challenges with these proteins were their taste, texture and amino acid profile. Oat was the most preferred protein based on taste, and pea was the most preferred protein in terms of texture and amino acid profile. The blend of these two proteins, therefore, led to a combination that was more compatible with the object of the project which was to develop a smooth and nutritious high-protein drink. However, oat alone was still seen as a good option based on the taste. The different protein mixtures were included in two different drinks, one based on strawberry-passionfruit, and one based on banana-tropical. Both tastes went well together with the earthy taste of the plant proteins. However, the primary concern was the texture that was perceived as sandy. Homogenization were performed on the proteins and it decreased the sandiness a lot both in the oat protein drinks and in the combination of pea and oat protein. However, some sandiness was still detectable, and a hydration step, where protein was mixed with water for one hour at 60oC, was therefore included in order to decrease the particle size of the proteins and thereby the sandiness. The hydration was performed on one oat protein sample and on one oat and pea protein sample. One oat and pea sample were not hydrated, and all three samples were analyzed, based on solubility, particle size and sensory analysis. Results from the analysis showed that the hydration step can be eliminated from the process since minor effects were observed from this step. The analysis also revealed that the combination of pea and oat protein were preferred over only oat proteins. Two recipes have been developed that contain a good amino acid profile, solubility, and high protein content together with an acceptable taste, acidity and texture. The homogenization decreased the sandiness a lot, and the sensory panel considered the sandiness as acceptable. The development has thereby shown progress regarding the texture. food engineering livsmedelsteknik livsmedelsteknologi Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8986778 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

För och nackdelar med recirkulerande akvakultursystem - Metodens framtid i Sverige https://lup.lub.lu.se/student-papers/record/8986778 Karlsson, Julia Until year 2050 the world population will be increased with more than two billion people, this will lead to high demands of food supply. At the same time many of the worlds fish stocks are overfished or under a lot of pressure due to the environment. This study has investigated the pros and cons with recirculating aquacultursystems from the viewpoint’s energy use, carbon dioxide emissions and ethical aspects in comparation with other aquaculture methods in addition to see if recirculating aquaculture systems have a future in Sweden. The methods used are a literature study with a complemented interview. This study shows both a high energy use and high carbon dioxide emissions for recycling aquacultursystems compared to other methods but also that the method is under development with many solutions to the issues. Finally, this study shows that recycling aquacultursystems can be a future solution to issues like food shortage, eutrophication, greenhouse gas emissions and overfished fish stocks. Until year 2050 the world population will be increased with more than two billion people, this will lead to high demands of food supply. At the same time many of the worlds fish stocks are overfished or under a lot of pressure due to the environment. This study has investigated the pros and cons with recirculating aquacultursystems from the viewpoint’s energy use, carbon dioxide emissions and ethical aspects in comparation with other aquaculture methods in addition to see if recirculating aquaculture systems have a future in Sweden. The methods used are a literature study with a complemented interview. This study shows both a high energy use and high carbon dioxide emissions for recycling aquacultursystems compared to other methods but also that the method is under development with many solutions to the issues. Finally, this study shows that recycling aquacultursystems can be a future solution to issues like food shortage, eutrophication, greenhouse gas emissions and overfished fish stocks. Aquaculture RAS recirculating aquacultursystems Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2019 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8987172 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Renat avloppsvatten för bevattning i jorbruk https://lup.lub.lu.se/student-papers/record/8987172 Lövdahl, William Water scarcity is becoming more and more of a global challenge due to, among other things, climate change and global population growth. Seventy percent of freshwater resources globally are used for agricultural purposes and new strategies are needed to meet the increasing water demand. The use of wastewater for agricultural irrigation is an efficient way to save freshwater. In 2015, 48 million cubic metres of water were used for agricultural irrigation in Sweden, equivalent to 2% of all water usage in the country. Sixty percent of this water was used in one county – Skåne. Therefore, it is of considerable interest to study whether 27 wastewater treatment plants in Skåne could be used for agricultural irrigation. This study provides a literature compilation of the minimum quality requirements proposed by EU based on WHO recommendations and Swedish regulations for reuse of wastewater in agricultural irrigation. It also analyses data from the 27 mentioned wastewater treatment plants in Skåne to determine if the current water quality is suitable for agricultural irrigation. The study shows that 19 of the Skåne plants fulfil the minimum quality requirements. Eight of the plants are disqualified. No recommendations for heavy metal-levels in wastewater for agriculture irrigation could be found. By applying the maximum acceptable concentrations for heavy metals present in wastewater sludge for agriculture purposes as an equivalent to treated wastewater, this study concludes that zinc is the most limiting heavy metal for irrigation purposes. Skåne undersöker möjligheten att använda sitt avloppsvatten i jordbruket Tillgången på vatten blir mer och mer ett problem i takt med att klimatförändringarna accelererar. Samtidigt ökar trycket på en effektiv livsmedelsproduktion för att mätta en växande global befolkning. Ett effektivt sätt att hushålla med det livsavgörande vattnet är att återanvända avloppsvatten i jordbruket. Men vad innehåller avloppsvattnet och duger det till bevattning? Nu undersöker Länsstyrelsen i Skåne sitt avloppsvatten. EU har nyligen föreslagit gränsvärden, vilka bygger på rekommendationer från WHO, för koncentration av olika ämnen i avloppsvatten som används för bevattning i jordbruket. Dock saknas gränsvärden för bland annat tungmetaller i förslaget från EU, vilket också Länsstyrelsen Skåne som remissinstans har påpekat. Baserat på de förslagna gränsvärdena och de gränsvärden som finns i Sverige har Länsstyrelsen Skåne i samarbete med Lunds Universitet i en kandidatuppsats kartlagt om vattenkvaliteten på avloppsvattnet från 27 reningsverk i länet kan användas för bevattning i jordbruket. Baserat på de gränsvärden som gäller i Sverige för ett antal ämnen, och om man bortser från de koncentrationer av tungmetaller som finns i vattnet, visar det sig att 19 av de 27 avloppsreningsverken potentiellt redan idag skulle kunna använda vattnet för bevattning i jordbruket. Åtta av avloppsreningsverken kan dock inte komma ifråga, även om man skulle bortse från tungmetallerna. Men då de negativa effekterna av tungmetaller på människor, djur och natur är väl dokumenterade är det förstås inte möjligt att bortse från dessa om man vill agera ansvarsfullt och bana väg för en långsiktigt hållbar lösning, och samtidigt skapa acceptans både hos bönder och allmänhet för att återanvända avloppsvatten. Eftersom det saknas gränsvärden både från EU och Sverige för tungmetaller i avloppsvatten har den aktuella studien använt de gränsvärden som satts av Jordbruksverket för användning av slam i jordbruket, då slam i nuläget får anses vara det mest jämförbara med avloppsvatten. Studien visar att den tungmetall som starkt begränsar hur stor mängd avloppsvatten som skulle kunna användas är zink. Detta visar sig vara gemensamt för alla de 27 undersökta avloppsreningsverken. Men det finns en stor förbättringspotential om man kan rena bort zink. Genom att räkna fram ett medelvärde för de 27 reningsverken där man tagit bort zink som den begränsande tungmetallen, visar det sig att bevattningsmängden skulle kunna öka med hela 725%. Men det är inte bara tungmetaller som är ett problem. Även andra ämnen som finns i avloppsvatten utgör ett problem om de tillförs jordar i för stor mängd. Därför har studien även tittat på gränsvärden för ämnen som kväve och fosfor. Samtidigt finns det, utöver vattenhushållning, flera positiva effekter av att återanvända avloppsvatten i jordbruket, bland annat att man kan minska användningen av konstgödsel. För att säkerställa att återanvändning av avloppsvatten blir en långsiktigt hållbar lösning och att både jordbrukare och konsumenter känner sig trygga med att skadliga ämnen inte tillförs jordar och grödor, krävs dels tydlighet kring gränsvärden för acceptabla koncentrationer av olika ämnen, dels tillförlitlig teknik för kontroll av vattenkvaliteten och inte minst regelbundna och täta kontroller. Bevattning Jordbruk Näringsämnen Tungmetaller Lagstiftning Gränsvärden Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Miljövetenskaplig utbildning 2019 M2 application/pdf

oai:lup-student-papers.lub.lu.se:8987197 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Modus Hoperandi: A Critical Agrarian Study of Hop Production in Sweden and Exploration of Localized Hop Production in the Scandinavian Context https://lup.lub.lu.se/student-papers/record/8987197 Mejia, Enrique Using a critical agrarian studies approach, this study focuses on the history and current context of hop production in Sweden and adjoining parts of Scandinavia as a case study illustrating how land-use changes and the paradigm shift towards globalized agri-food systems has tended to marginalize traditional crop production as well as how completely new forms of hop production are able to practically confront the capitalist logic of globalized agriculture. This study explores class relationships, land-use changes, and the paradigm shift towards globalized agri-food systems to explain Sweden’s reliance upon foreign production systems to satisfy its growing hop consumption, despite centuries of domestic hop production. Economic localization – the production, distribution, and consumption of a commodity within a community – is explored as an approach that counters the capitalist logic of globalized hop trade. This is done through fieldwork conducted at Byhumle, a radical urban hop farm in Copenhagen, Denmark. The result of this research was a critical agrarian history of hop production in Sweden, which demonstrated that its decline was facilitated by land enclosures, the depopulation of the peasantry, and the corporatization of global hop production, despite centuries of royal mandates. Furthermore, Byhumle was shown to be a considerable example of economic localization as praxis. Critical Agrarian Studies Sweden Hops Humulus Lupulus Economic Localization Agricultural History Agriculture and Food Sciences eng Lunds universitet/Humanekologi 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8987337 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

The role of local lead firms in the transformation of smallholders’ technological capabilities for sustainable production: A case study of Vietnam shrimp production https://lup.lub.lu.se/student-papers/record/8987337 Do, Ha Thuy The thesis aims to investigate the role of local lead firms in the transformation of smallholders’ technological capabilities towards sustainable agriculture production through the lens of global value chain governance. The technological capabilities that help smallholders adopt and apply sustainable agriculture practices and comply with sustainability standards are related to production, investment and vertical linkages. Results from a qualitative study of two shrimp aquaculture value chains in Vietnam suggest that smallholders involving in shrimp production have improved their capacities and skills to apply and comply with the complex European sustainable shrimp standards, from which transformed their production towards sustainability, highlighting the important role of the local lead firms. In addition, the analysis of the two-shrimp aquaculture value chain cases in Vietnam also suggests that the differences in the degree of smallholders’ transformation depends on the degree of the influencing role of the local lead firms, to a large extent. The study echoes findings of other studies on the learning mechanism at inter-firm level for developing countries to participate and upgrade global value chain governance. At the same time, the study supports a new learning model towards sustainability in which the local lead firms play an important role, and at the same time it reinforces the global value chain governance framework and contributes to filling in the gap in global value chain literature. local lead firms smallholders sustainability sustainable production global value chains governance technological capabilities Agriculture and Food Sciences eng Lunds universitet/Ekonomisk-historiska institutionen 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8987580 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Exploring the product development process of a dairy based UHT drink A public-private partnership targeting the Base of Pyramid market in Zambia https://lup.lub.lu.se/student-papers/record/8987580 ISBN: 978-91-7895-180-2 Araujo Soto, Elena Gabriela The focus of this study was exploring the product development process of a dairy- based drink which was co-created within a public-private partnership approach for Base of Pyramid (BoP) consumers in Zambia. An exploratory case-study research design was selected. Through interviews, documentation and observations, the steps of the product development process were mapped and the contributions from the different partners were identified, as well as the main strengths and challenges. Finally, the product prototype was tested in Zambia through focus groups. The product development phases were within the preparation, contextualization and concept development steps. It was found that the private sector contributed with their technical capabilities, expertise on the product’s characteristics and access to in kind resources. The NGO had a central role in the nutritional design of the product and helping to build the local company’s capacity. The local partners helped understand the local context and gave access to their networks. The main strengths in the partnership were the trust and transparency between the organizations, the synergetic expertise, and helping the local company to build capacity. The main challenges were related to the project timeline, bureaucracy, communication, and restrictions with the initial criteria set for the product. Finally, the focus groups showed that the people found the product to be too thin, acid, and not sweet enough. The packaging shape was found to be more attractive to kids than for adults. The improvement suggestions were implemented, and a final base recipe has been developed which is to be tested with different flavors to have the final developed product. Public-private Partnership Base of Pyramid Food Product Development Zambia Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2019 H2 application/zip

oai:lup-student-papers.lub.lu.se:8987622 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Developing Dog Biscuits from Industrial by-product https://lup.lub.lu.se/student-papers/record/8987622 ISBN: 978-91-7895-210-6 Chanioti, Kyriaki Have you ever wondered how we can reduce food waste and at the same time provide a more sustainable and eco-friendly environment to all of us? One of the United Nations goals is to bring by 2030 more responsible consumption and production to the environment. Industries are paying annually for solid waste disposal up to 16,000€ and at the same time, the most preferred way to dispose it is through landfill and composting. The purpose of this project is to sustainably upcycle the industrial by-product by incorporating it as a complimentary snack for canine consumption. The main goal is to become familiar with the left-over material as an ingredient in order to incorporate it in a recipe. Possible recipes were created in order to incorporate the by-product and having as a guide the new food product development process. The baked biscuits were studied for colour and texture. Audio-visual material was given from the dog owners in order to study the reactions of the dogs but also the perspective of the dog owners. The results showed that some of the formulations were in close range from the commercial dog treats. There was positive environmental feedback from the dog owners’ perspective regarding the sustainable way of utilising the industrial by-product. Moreover, further improvement needs to be conducted to gain more engagement from the perspective of the dogs. The outcome of this project was significant because through this action the circularity of the economy has a way to be improved. Also, the industrial by-product is upcycled into a pet snack and it enhances the overall improvement of food waste. circular economy waste recovery upcycling sustainability product development Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8988284 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Effect of Unit Operations on Food Particles – Evaluated by image analysis and correlated with mechanical tests https://lup.lub.lu.se/student-papers/record/8988284 ISBN: 978-91-7895-182-6 Molina, Jan Roland Hutasingh, Nuti In order to successfully produce food products containing less damaged particles (approx. 1 cm3) it is important to investigate at which limit that the particle could be subjected to processing. This study attempted to predict particle breakage using mechanical test with image analysis as method validation. The characterization of different coarse particles was done using the developed methods on mechanical tests and image analysis. The mechanical tests involved double compression (texture profile analysis), that can measure hardness, maximum stress, modulus, springiness, cohesiveness, and chewiness. Single compression and puncture tests measured bio-yield stress. Results show that the tests gave different trends of particle strength. Representative particles were run on the designed rig composed of three-unit operations: agitator, wing rotor pump and restriction pipe. Morphological changes were measured by image analysis indicating the breakage due to the unit operations. The results of image analysis cannot be correlated to the mechanical properties because not all particles did significantly break. For rapid measurement of particle breakage, sieving analysis is recommended on obtaining particle size distribution. Nevertheless, image analysis complements to this method as it can still provide shape parameter information that is also helpful on understanding mechanism of particle breakage. Particle breakage Mechanical test Image analysis Unit Operation Bio-yield test Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8988418 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Understanding product build up at packaging material surface to address food waste https://lup.lub.lu.se/student-papers/record/8988418 ISBN: 978-91-7895-184-0 Nugrahini, Ashri Lhamo, Sonam Difficulty to empty the package is one of the main reason of food waste in yoghurt at consumer level with an estimated 5-10% of product residue being left on the packaging material. The phenomenon of product build up is explained by numerous hypothesis. However, these studies are empirical in nature. The purpose of this study is to develop a tool box to address the link between the physicochemical product properties and it’s macroscopic build up at a polymer surface. Build up was quantified using the gravimetric dip test in natural yoghurts with 0.5% and 3% fat content and vanilla yoghurts with 0.5% and 2.5% fat content. A theoretical build up value was calculated from the yield stress obtained from rotational rheometer and texture analysis. Limitations was observed in the yield stress values obtained from texture analysis, thus the values were not used for predicting the build up. Visualization of the morphology of protein content in yoghurt and build up on packaging material was done by fluorescence microscopy using Rhodamine B. In the gravimetric method the fat content was directly proportional to the build up and the effect was statistically significant. The theoretical assumption is that yield stress value obtained from rheometer is directly proportional to build up. Higher degree of correlation between yield stress value and product build up was observed in the low fat vanilla and natural yoghurt. In the high fat yoghurt, the build up could be an influence of other factors besides yield stress. Build up measurements with similar order of magnitude were seen in the experimental values from gravimetric test and theoretical values obtained from the rheometer. Good correlation was also obtained between rheometer measurements and images from the fluorescence microscope. Accumulation of aggregated protein flocs along the packaging material was observed with hollow structure of what appeared to be swollen starch granule. Clear distinction between protein and fat was not seen due to the fat globules being entrapped within the protein network. Yoghurt Packaging material Build up Yield stress Gravimetric dip test Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8988743 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Applicability of bio-based polymer packaging in the meal kit context - A case study with HelloFresh https://lup.lub.lu.se/student-papers/record/8988743 ISBN: 978-91-7895-208-3 Stolberg, Theresa Bio-based plastics are increasingly considered as sustainable alternatives to fossil-based plastics. Up until now, their application in the food packaging industry has been limited. The purpose of this study is to investigate the applicability of bio-based polymer packaging films for bakery products, herbs and spices in the meal kit industry context and to assess their contribution towards a more sustainable packaging approach. Six different bio-based packaging film types (starch-based, cellulose based, polylactic acid (PLA), polyhydroxyalkanoates (PHA), bio-based polyethylene (BioPE) and bio-based polybutylene succinate (BioPBS) were compared regarding their product compatibility under current HelloFresh specific supply chain conditions. Except for PHA and BioPBS, all materials can be applied for herbs, while bakery and spices are only compatible with high-barrier cellulose-based films. Additionally, BioPE is applicable for bakery products, if they are stored at frozen conditions. The environmental impact was evaluated based on a beginning-of-life (BoL) and an end-of-life (EoL) assessment. In terms of BoL, bio-based polymers outperform their fossil-based counterparts. BioPE presents a global warming potential as low as -1,6 kgCO2eq/kg polymer, compared to 1,9 kgCO2eq/kg polymer for fossil-based PE and bio-based PHA reveals the lowest cumulative energy demand of 1,1 MJ compared to 69 MJ for PET amongst the fossil-based. As to the EoL, the most frequently intended EoL scenario is industrial composting, which was identified to be unrealistic: France is the only country, amongst Germany, the Netherlands and the UK, where composting plants are compatible with bio-plastics. Similarly, none of the countries provide designated recycling streams for bio-plastics. BioPE is preferred as a recyclable option. However, if excessive food contamination residues avert recycling, cellulose-based films are recommended as a compostable alternative. bio-based polymer bio-plastics compostability food packaging sustainable packaging Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8988817 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Förutsättningar för utveckling av sockerreducerad konfektyr https://lup.lub.lu.se/student-papers/record/8988817 Tanska, Caroline The purpose of this project was to determine the requirements needed for a soft sugar reduced gelatin confectionery. The project was created together with the confectionery company BUBS Godis AB. The product needed to have qualities that are sufficient enough compared to the consumers’ sensory desires. The sugar substitutes were not allowed to be metabolized into sugar in the body, have any laxative effect or contain any allergens. Sugar was reduced with 30 and 50 % and replaced with erythritol, sucralose, microfibrillar cellulose (MFC), gum arabic and collagen peptides. The amount of the four last mentioned ingredients was changed in order to analyze their impact on the product. Measurements for water activity, water content, hardness and elasticity with a textural profile analyzer, and a sensory evaluation for aroma, taste and texture, were performed. The results showed higher water activity and water content compared to regular gelatin confectionery. The confectionery had a high elasticity and softness. The positive sensory properties were sweetness, raspberry flavor and aroma as well as a soft texture. Some products showed undesired properties such as astringency and granularity. The price was estimated to be higher for the sugar reduced confectionery compared to regular confectionery on the market. In conclusion, this is a first step towards a soft sugar reduced gelatin confectionery with the specific qualities desired from BUBS Godis AB, but to optimize the product there are some improvements that need to be made. Som godis, fast nyttigare Sött, salt, surt, hallon, citron, lakrits, kärt barn har många namn. Vårt älskade lördagsgodis njuter vi nu mer av än bara på lördagar. Trots att vi vet att det inte är nyttigt är det svårt att motstå. Tänk om det skulle finnas ett alternativt godis som är lika gott fast nyttigare? Godis består av cirka 70 % socker som är en av bovarna till två stora hälsoproblem, fetma och typ 2-diabetes. Tidigare försök till nyttigare godis har resulterat i främst sockerfritt godis men med andra negativa konsekvenser. Många av de sockerfria produkterna har laxerande effekt, vilket begränsar mängden som kan konsumeras, och i vissa produkter omvandlas det som sockret ersatts med ändå till socker i kroppen. Utifrån detta arbete har unikt hallongodis med 30 och 50 % mindre socker framställts. Godis med en doft samt smak av hallon och en unik mjuk samt len konsistens som smälter i munnen. Till skillnad från liknande godis på marknaden har detta ingen laxerande effekt, ersättarna görs inte om till socker i kroppen och godiset innehåller inga allergiframkallande ämnen. Detta genom att sockret har ersatts av följande fem ersättare; erytritol, sukralos, mikrofibrillär cellulosa, gummi arabicum och kollagenpeptider. För att utveckla ett så bra godis som möjligt har effekten av ersättarna undersökts. Detta har gjorts genom att mäta produktens hårdhet samt elasticitet och den totala mängden vatten samt mängden fritt vatten, det vill säga det vatten som kan reagera med mikroorganismer eller andra ämnen, i produkten. Utöver detta gjordes även ett test där produktens smak, doft och konsistens utvärderades. Slutsatsen från undersökningarna var att mjukt gelatingodis med 30 och 50 % mindre socker togs fram. Dessa produkter är billigare än det sockerfria godiset på marknaden men dyrare än vanligt godis. Mängden vatten och den fria mängden vatten är högre än för vanligt godis, vilket kan påverka godisets hållbarhet. Sockerersättarna bidrog till en mjukare produkt med hög elasticitet som smälter i munnen och med en sötma samt smak av hallon. Vissa produkter upplevdes lite sträva och korniga. Genom att optimera framställningsprocessen kan dessa oönskade produktegenskaper samt problemet med hållbarheten minimeras och förmodligen undvikas. Det finns därför en framtid inom utvecklingen av hälsosammare godis med bra smak och konsistens med erytritol, sukralos, mikrofibrillär cellulosa, gummi arabicum och kollagenpeptider som grund. food technology livsmedelsteknologi Technology and Engineering Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik och nutrition (master) 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8989380 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Towards Paper Insulation Packaging: Evaluation of Thermal and Logistics Performance. A Case Study at HelloFresh https://lup.lub.lu.se/student-papers/record/8989380 ISBN: 978-91-7895-206-9 Guardiola Ramírez, Fernando The most common thermally insulated packaging used today is plastic-based and customer behavior towards plastic materials has changed rapidly in recent years. The Meal Kit Industry has a particular need for insulated packaging/cool pouch (CP) and is looking to shift from plastic materials to more paper-based ones. Unfortunately, paper-based insulated packaging hasn’t been completely developed in the market and the options available face challenges such as ensuring sufficient insulation, affordability and product/packaging compatibility. For this work, a paper-based CP (Paper CP) insulated with cellulose insulation fiber (CIF) was developed and is evaluated against the polyethylene terephthalate (PET) and polylactic acid (PLA) CPs used by HelloFresh, the industrial partner. Three methods were used for this evaluation. First an ice melt test was used to evaluate thermal insulation performance. Second, an infrared thermography test was used to identify and analyze features that influence the thermal performance. Third, a packaging performance test was used to evaluate and compare the CPs in the supply chain for three main actors: Pick and pack staff (PnP Staff), HelloFresh packaging decision makers and Customers. Results indicate that the CIF is equally effective as PET and PLA as an insulation material. However, when comparing the whole CP, the PET CP is significantly better than Paper CP and PLA CP. The last two showed the same insulation performance. Thermal conductivity, compressibility, thickness and homogeneous distribution of the insulation material were identified as key features that affect the thermal performance of the Paper CP. Paper CP performed overall “below average” for the PnP Staff of HelloFresh and slightly “above average” for HelloFresh Packaging. The main features that lowered this score were apportionment, production efficiency and material handling. thermal insulation packaging paper-based ice melt test thermography packaging scorecard meal kit industry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:8989777 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience Technology

Performance of frozen meal packaging system in the cold supply chain https://lup.lub.lu.se/student-papers/record/8989777 ISBN: 978-91-7895-186-4 Dhamodharan, Manava Bhushan Packaging helps to protect the product and safety handover the product from producer to end user. When the packaging leaves the closed loop it creates environmental issues. Also, the material focused packaging development process creates trade-off among supply chain actors. The sustainable packaging would reduce the overall cost and environmental impact, increase the value of the packed product in the whole system. The project is handled by company X and the company is interested in knowing the sustainable packaging for a frozen meal. The purpose of the project is to select two types of the frozen meal packaging system and to analyse their packaging performance in the supply chain, and to find out the important packaging features of the supply chain that need to be considered while developing a sustainable frozen meal packaging system. Two types of packaging, i.e. carton frozen meal packaging system and plastic frozen meal packaging system were selected and mapped in the supply chain from the producer level to consumer level. The detailed activity mapping was established for each actor in the supply chain to understand the different stages and ways of packaging handling. Fifteen packaging features were identified under four areas: product waste, logistics, value adding and packaging material. The data was collected through interviews, observations and survey. The collected data was interpreted and analysed in packaging scorecard and scatter plot. The plastic packaging system performed better with producer and the carton packaging system performed better with all other supply chain actors. The packaging features such as product protection and production efficiency were given the highest importance by the producer. Volume and weight efficiency, convenience and packaging waste were given the highest importance by other supply chain actors. The convenience and packaging waste were given the highest importance by consumers. Further, the top 5 important packaging features were identified for the supply chain actors and for consumers, and found that the product protection, circular economy and convenience are most important features for the whole supply chain and for the frozen meal packaging system. The result suggests the carton based sustainable packaging system could be developed for the frozen meal, due to better handling of packed product and packaging waste. The development process could be carried out in a holistic view by incorporation the supply chain actor’s requirements. Frozen meal packaging packaging performance packaging features supply chain Agriculture and Food Sciences Earth and Environmental Sciences Technology and Engineering eng Lunds universitet/Förpackningslogistik 2019 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9200288 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Nutrient Strategies for Carotenoid Enrichment in Hydroponic Lettuce https://lup.lub.lu.se/student-papers/record/9200288 Cíbová Morato, Alexandra Vitamin A deficiency affects approximately 30% of children under 5 years old globally, with Bolivia showing persistent rates despite intervention efforts. High-altitude environments like La Paz present unique challenges for nutrient-rich crop production, mostly due to harsh growing conditions and limited infrastructure. This study investigated wether targeted modifications of hydroponic substrates, coupled with foliar calcium chloride (CaCl2) applications, could enhance carotenoid content in lettuce while addressing common cultivation challenges including tip burn and biofilm formation. For this purpose, two lettuce cultivars (“Crespa” and “Starfighter”) were grown in horizontal hydroponic systems using original and reformulated nutrient solutions. This was coupled with a weekly foliar application of a 1% solution of CaCl2 on selected plants. Carotenoid content and additional measurements of antioxidants, phenolics and polyphenols were analyzed using spectrophotometry, while caffeic acid was quantified using HPLC. The reformulated solution eliminated tip burn, reduced biofilm formation, and increased carotenoid content in all samples when compared to the original solution. “Starfighter” showed superior carotenoid accumulation, while “Crespa” showed a better phytochemical profile (of the measured compounds). The effects of foliar treatment regarding carotenoids are inconclusive and were cultivar specific, reducing carotenoid content in “Starfighter” but increasing it in “Crespa”. Foliar treatment doubled the content of caffeic acid in all samples. Substrate modifications effectively enhanced both plant health and nutritional quality in high-altitude hydroponic systems. The reformulated solution presents a promising approach for addressing vitamin A deficiency through biofortified lettuce production, though foliar treatment protocols require further optimization and research. One leaf at a time Have you heard ‘work smarter not harder’ before? With hydroponics, the burdens fall off your shoulders, no more daily watering, no more fear of hail, snow, heat or drought. The hydroponic solution is made approximately once per month, the system washed inbetween batches, and clean, fresh lettuce is on the way! Now you can not only increase the growth rate and mitigate potential problems in your solution, you can also boost the nutrients! Lettuce is one of the most widely consumed leafy greens, however, it’s not given enough importance. Hydroponic lettuce contains a fair amounts of carotenoids (precursor for Vitamin A synthesis) and antioxidants (functional compounds protecting our body). Currently, research is ongoing to fortify lettuce with micronutrients such as Iodine and Selenium, as well as other nutrients due to its versatility. However, the idea of maximizing the content of carotenoids is novel and is waiting to be explored. Changes in the nutrient solution allows for an increase in carotenoid levels in all cultivars, but it is important to note that the effect these changes have vary from species to species. Antioxidants, phenolics, and flavonoids have shown negative correlation to carotenoids. The best performance both in terms of carotenoids and of growth rate was shown by cultivar ‘Starfighter’ from the reformulated solution. Meanwhile, caffeic acid has shown a twofold increase with the foliar application (spray) of calcium chloride. It is important to note that foliar application results were inconclusive in the carotenoids measured, raising the amount of carotenoids in ‘Crespa’, while decreasing those levels in ‘Starfighter’ (when comparing to a control group). This research shows the potential of hydroponic lettuce, paving a road to more nutrient-dense foods. The importance in this research also lays in cultural-sensitive solution to a problem of vitamin A deficiency in Bolivia; no campaigns to eat more vegetables, just more nutrient-dense food. The potential of high altitude in La Paz is yet to be examined, however it is assumed it acts as an additional stressor due to hypobaria (low atmospheric pressure) and low oxygen levels. hydroponics lettuce carotenoids Bolivia foliar vitamin A food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9200596 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Extraction of valuable compounds from industrial apple pomace and birch bark residues under ultrasound and subcritical water https://lup.lub.lu.se/student-papers/record/9200596 Doblas de León-Sotelo, Carmen The multidisciplinary Green Extraction approach has recently advanced by integrating the principles of Green Chemistry and the Circular Economy. In this framework, waste products are redefined as negative-cost raw materials for the recovery of high-value compounds with cross-sectoral applications, contributing to both economic and environmental sustainability. This study focuses on the valorization of apple pomace and exhausted birch bark, by-products from distinct production chains, using Subcritical Water Extraction (SWE) and Ultrasound- Assisted Extraction (UAE) as enabling technologies. The aim is to identify optimal extraction protocols to maximize yields, enhance polyphenol recovery, and improve antioxidant capacity in the final extracts. Carbohydrate and pectin content were also specifically evaluated for apple pomace. Furthermore, sequential extraction strategies and scale-up processes were investigated to refine the most effective protocols for each matrix and advance their Technology Readiness Level (TRL). For apple pomace, optimal results were achieved using SWE at 125 °C for 30 minutes, whereas birch bark required a higher temperature of 150 °C for 30 minutes to obtain the best outcomes. The achieved results highlights that green technologies can achieve performance comparable to, or even exceeding, that of conventional extraction methods, demonstrating strong potential for application in industrial settings. Extraction of valuable compounds from food industrial residues without chemicals How is it possible to extract the value compound to elaborate functional products or vitamin supplements from the waste from the food industry? The new technologies are the answer. The food industry generates tons of residues every year. For example, around 25% of the total apple production (approximately 21 million metric tons annually) becomes a residue, also called a by-product, after juice and cider production. These by-products contain a large number of valuable compounds beneficial to human health, which can help reduce the risk of cancer, cardiovascular diseases, asthma, hyperglycemia, diabetes, and more. However, most of these by-products currently end up in incineration plants to produce energy or in anaerobic digestion to produce biogas or compost. When these valuable compounds, such as polyphenols, are extracted, the process is traditionally done using petroleum-based solvents, which are expensive, not renewable and can leave harmful residues in the final product. Another alternative is chemical synthesis, though it too comes with environmental and health economic concerns. Fortunately, this is changing. Valuable compounds are now being extracted from food industry waste using green technologies such as ultrasound (a mechanical wave above 20 kHz, inaudible to the human ear) or subcritical water (liquid water heated up to 374°C under pressure). These methods enable the extraction of the same beneficial compounds using only water, making the process safer for humans and more environmentally sustainable. This approach gives waste a second life and contributes to a more circular economy. In this study, titled Extraction of Valuable Compounds from Industrial Apple Pomace and Birch Bark Residues under Ultrasound and Subcritical Water, conducted by Carmen Doblas de León- Sotelo and supervised by Dr. Giorgio Capaldi in the University of Turin, residues from apple juice and cider production (apple pomace), as well as birch bark (after the extraction of its most valuable compound, betulin), were examined. For both samples, the best extraction results were achieved using subcritical water at 125°C and 150°C for 30 minutes, yielding similar or even better outcomes compared to traditional methods using pure ethanol. Even though ultrasound wasn’t very effective for these two by-products, each by-products has unique characteristics and requires a tailored protocol using different technologies. Just like when you have many keys to open a door but don’t know which one is correct; you have to keep trying until you find the right key. Furthermore, the experiments were successfully carried out at a semi-industrial scale, demonstrating the feasibility of green extraction technologies. These findings show that green extraction can effectively replace conventional methods, improving safety, reducing environmental impact, and shortening extraction time. However, further research is needed to refine the processes and determine the best protocols and technologies for each specific by- product. To close the loop, these valuable compounds can be reintegrated into the food system in several ways. They can be added to products to create functional foods with health benefits, such as using apple pomace polyphenols in apple juice, used in packaging to extend shelf life, or applied as natural cleaners in the food industry, replacing chemical products. Just as you can't judge a book by its cover, you can't judge a potential source by its appearance or origin, because the true value, or in this case, the important compounds, lies within, often imperceptible to the human eye. apple pomace birch bark subcritrical water extraction ultrasound green extraction polyphenols pectins food engineering nutrition and food chemistry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9200725 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues https://lup.lub.lu.se/student-papers/record/9200725 Törnqvist, Jessica The demand for plant-based meat analogues (PBMAs) continues to rise, fuelled by environmental and health motivations. However, their nutritional quality remains a concern due to the presence of anti-nutritional factors (ANFs) such as phytic acid (PA), which can reduce the bioavailability of essential minerals and hinder protein digestibility. Additionally, sensory limitations and the frequent use of additives further hinder broader consumer acceptance. To address these issues, this study explored lactic acid fermentation as a natural pre-treatment for textured pea protein (TPP), a common ingredient in PBMAs, aiming to improve both nutritional and sensory properties. Three commercial starter cultures containing Latilactobacillus sakei, Leuconostoc carnosum, or Lactococcus lactis were used to ferment TPP. Key parameters evaluated included protein content, PA levels, and in vitro protein digestibility (IVPD). The fermented TPP was then incorporated into plant-based burger prototypes for sensory analysis. Fermentation led to a significant reduction in PA levels by up to 14.6% with L. sakei and L. carnosum, while IVPD remained unchanged, ranging from 34.0% to 34.7% in all samples. Protein content remained stable throughout the fermentation process. Sensory evaluation revealed a significant increase in yeast-like aroma and flavour, especially in samples fermented with L. lactis and L. carnosum. Non-significant trends toward enhanced sweetness, umami, and firmness were observed across fermented samples, while pea-like and hay-like notes remained largely unchanged. Overall, lactic acid fermentation demonstrated promise as a natural pre-treatment for TPP, particularly in reducing PA levels and enhancing sensory attributes in PBMA, underscoring its potential for clean-label innovation. However, the findings also highlighted the need for further research and methodological refinement to fully optimize both analytical methods and fermentation applications in the plant-based sector. As more people seek healthier and more sustainable food options, plant-based meat analogues (PBMAs) are gaining popularity. These products aim to mimic meat, but they often fall short when it comes to taste, texture, and nutritional quality. A common ingredient in many PBMAs is textured pea protein (TPP), which consists of fibrous, meat-like pieces made from concentrated yellow pea protein that has been milled and processed using heat, water, pressure, and mechanical force. However, yellow peas naturally contain compounds called anti-nutritional factors (ANFs), such as phytic acid. These compounds can interfere with the body’s ability to absorb essential minerals and may also reduce how efficiently the protein is digested and utilized. This study explored whether lactic acid fermentation, a natural process also used to make yogurt and sauerkraut, could serve as a simple, clean-label method to improve the nutritional and sensory properties of TPP. Three types of beneficial bacteria commonly used in food fermentation were used to explore if they could lower phytic acid levels, influence protein content, improve protein digestibility, and enhance the taste and texture of TPP. The results were promising. Fermentation successfully reduced phytic acid levels, which could help the body absorb and make better use of essential minerals. Protein content remained stable, however, laboratory tests mimicking human digestion showed no improvement in how well the protein was digested. To evaluate the effects on flavour and texture, the fermented TPP was used in plant-based burger prototypes. Fermentation resulted in a stronger yeast-like aroma and flavour, similar to the savory boost provided by yeast extract, which is often added to create meaty notes. This natural enhancement could reduce the need for added flavorings in PBMAs. Fermentation also slightly improved sweetness, umami, and firmness, qualities that can make plant-based meats more appealing without relying on additional additives. However, some common plant-based flavours, such as pea and hay-like notes, remained unchanged. Overall, this study suggests that fermentation could be a valuable tool for improving the nutritional quality, flavour, and texture of PBMAs. It supports the development of cleaner-label products with fewer additives and more natural sensory enhancements. However, more research is needed, including more targeted experiments to better understand and optimise the fermentation process, as well as consumer testing, to assess how well fermented plant-based products meet the expectations of today’s health- and quality-conscious consumers. Pea protein meat analogue textured vegetable protein lactic acid fermentation phytic acid protein digestibility sensory properties food engineering nutrition and food chemistry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9202535 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans https://lup.lub.lu.se/student-papers/record/9202535 Uche, Chikaodiri David The global shift in the food system towards more sustainable diets has made legumes such as chickpeas, lentils and beans increasingly important due to their nutritional and environmental benefits. But despite these benefits that they offer, their consumption remains relatively low. A key reason for this, is the digestive discomfort they cause such as bloating and flatulence alongside reduced mineral absorption when consumed. These challenges are caused by antinutritional compounds in these legumes which are phytates and raffinose oligosaccharides (RFOs). Phytates interfere with mineral uptake while RFOs cause digestive discomfort. Traditional methods such as soaking and germination have for years been to mitigate these issues. However, newer technologies which include High-Pressure Processing (HPP), Ultrasound, Pulsed Electric Field (PEF), Vacuum Impregnation, and modern fermentation techniques have presented more efficient alternatives that maintain and even improve the nutritional and sensory qualities of these legumes, while also being better for industrial applications. In this study, how consumers perceive and accept these technologies were investigated using a mixed method approach that combined online survey (n=123) with focus group discussions. The findings from the study reveal a widespread lack of awareness about both anti-nutrients and emerging processing methods, even among highly educated individuals. Though when the benefits of these technologies were clearly explained, acceptance increased with 35.8% saying they will “definitely” try legumes processed by these technologies, and 48.3% saying they would “probably” try it. Among these technologies, modern fermentation and HPP were the most familiar and well received. Beans was also the most consumed legume among participants. The main drivers for consumers’ adoption of these technologies included health benefits, food safety, environmental impact, improved taste, and also familiarity with technologies that are more known. Trust in scientific validation, simple and transparent labelling, and a premium price of not more than 30% also emerged as critical factors. For emerging food technologies to succeed, it is important that consumers see how the innovation aligns with their needs and values. Other findings in this study also highlight the importance of bridging the gap between technological advancement and public understanding through targeted education, policy support and consumer focused communications. This thesis contributes to the limited research on consumer engagement with emerging technologies. It also offers insights to researchers, food manufactures, public health advocates and policy makers with the aim to boost legume consumption and support innovations in the sustainable food sector. As the number of people who are choosing to eat healthier and more sustainable diets is increasing, legumes like beans, lentils, and chickpeas are becoming more desired and important. They are rich in nutrients, affordable, and much better for the planet than meat. Despite their benefits, these legumes are still underused, mainly because they cause bloating, flatulence and have low mineral absorption. These challenges are caused by phytates and Raffinose family oligosaccharides (RFOs), which are both antinutrients. To address these issues, food scientists are using emerging technologies to make legumes healthier and easier to digest by reducing the antinutrients. Technologies like high-pressure processing (HPP), Modern fermentation, ultrasound, Vacuum impregnation, and Pulse Electric Field (PEF) have shown potential in enhancing legume quality without compromising taste or nutrition. This research focused on how consumers perceive these food processing methods and how open they are to accepting such innovations. By combining surveys and focus group discussions, this research examined people’s awareness, attitudes, and expectations. The results showed that there is a very low awareness of antinutrients, and these emerging technologies used to mitigate them among highly educated people. Even though awareness was low, there was high acceptance of these technologies and willingness to try these enhanced legumes when the benefits were clearly explained to them. Familiarity was important for the participants, as it shaped their acceptance. More participants trusted the technologies they were familiar with, for example, modern fermentation had the highest acceptance due to the knowledge of traditional fermentation methods. HPP, which is already used in juice production, ranked second, thus supporting the idea that recognition of familiar methods builds trust. Participants expressed the need for clear, transparent, and simple labelling. Suggested captions included terms like “easier to digest” or “gentler on the stomach”. Trust in food authorities also mattered, as many said they would feel more confident if institutions such as Livsmedelsverket (the Swedish Food Agency) endorsed the products. Also, participants linked better legumes with environmental benefits, expressing that if these products could encourage people to eat less meat, they would be motivated to try them. Taste and cooking convenience were also important factors, with many participants suggesting that if these enhanced legumes had superior taste or cooked faster than the conventional legumes, they would be more likely to buy them too. All of these show that when new technologies are communicated effectively and also align with consumers’ values and expectations, people would be willing to have them on their dinner tables. Consumers are not resistant to innovation; they want to make sure that these innovations are safe and healthy for them. This research offers valuable insights to policymakers, researchers, and food manufacturers on how to ensure that food innovations are accepted by the public. With effective communication methods, transparency and benefit explanations, consumers are willing to make these legumes part of their regular eating routine while supporting both personal health and a more sustainable food system. Antinutrients Emerging technologies Phytates RFOs Legumes Consumer acceptance Food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9202862 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Optimizing Heat Treatment of Fruit Juices: Ensuring Quality Through Reduced Temperature https://lup.lub.lu.se/student-papers/record/9202862 Sarlak, Shahram This study evaluated the efficacy of reduced-temperature pasteurization in preserving the nutritional, sensory, and microbial integrity of two fruit juice products: a standard orange juice and a probiotic mango juice enriched with Lactiplantibacillus plantarum 299v, conducted at Österlenmejeriet AB in Lunnarp, a subsidiary of Danone. Laboratory-scale thermal treatments were applied at temperatures ranging from 70°C to 90°C with varying holding times. In orange juice, complete microbial inactivation was achieved at temperatures ≥80°C, while lower temperatures (e.g., 75°C for 45 seconds) effectively minimized vitamin C degradation and better preserved sensory attributes such as taste and aroma. In probiotic mango juice, microbial safety was maintained across all conditions, with no detectable levels of Enterobacteriaceae, yeasts, or molds. Importantly, probiotic viability remained above the therapeutic threshold (10⁷ CFU/mL) in treatments up to 85°C, with a notable decline observed at 90°C. Vitamin C degradation exhibited a positive correlation with both temperature and exposure time. The lowest degradation occurred at 70°C, where vitamin C loss remained below 5.2 mg/100 g even after 120 seconds. In contrast, degradation exceeded 7.5 mg/100 g at 90°C after just 20 seconds, indicating a rapid reduction of ascorbic acid content under severe thermal conditions. Post-thermal processing, °Brix values generally remained stable or slightly increased, with the final increment in probiotic mango juice attributed to soluble solids from the added oat base. Similarly, a slight pH increase (decrease in acidity) was observed post-treatment, particularly above 80°C. Additionally, vitamin C retention during storage was significantly higher in samples treated below 80°C. °Brix and pH remained stable across processing and storage, indicating overall product quality preservation. These findings demonstrate that optimized sub-pasteurization treatments can achieve microbiological safety while enhancing nutritional and functional quality in juice products, supporting their industrial application and sustainability goals. Enhancing Juice Quality Through Gentle Pasteurization Bringing Healthier, Tastier, and Safer Juices to Consumers and Industry This research explored how fruit juice processing can be optimized to meet growing consumer and industry demands for safer, more nutritious, and environmentally sustainable beverages. Focusing on two commercially produced beverages standard orange juice and probiotic mango juice enriched with Good bacteria used to support digestive and immune health (A well-known probiotic strain). The study evaluated the effects of reduced-temperature pasteurization (70°C to 90°C) at various holding times on making the juice safe from harmful bacteria, preserving vitamin C, maintaining taste and texture, and keeping the good bacteria alive. Results showed that while making the orange juice completely free from harmful bacteria required temperatures of 80°C or higher, gentler treatments like 75°C for 45 seconds did a much better job of protecting vitamin C and preserving flavor and aroma leading to a more nutritious and better-tasting juice. In the probiotic mango juice, which mixed with oat base included beneficial bacteria, safety was upheld in all treatments, with no signs of harmful bacteria which indicators of poor hygiene and any unwanted or risky of potentially harmful microbes. Moreover, the amount of beneficial bacteria stayed above the level considered effective for gut health in treatments up to 80°C, with the highest survival seen at 80°C for 15 seconds making it an ideal condition for keeping the health benefits of the probiotic drink. The study also showed that sugar levels and acidity stayed mostly stable, with slight increases in the probiotic mango juice linked to the oat base, which added nutrients and helped balance the juice’s acidity. Importantly, probiotic mango juices processed below 80°C not only kept more of their vitamin C content during 46 days of storage but also needed gentler heating, which directly translates to reduced energy use and potential cost savings in large-scale production. By avoiding unnecessary high-temperature treatments, manufacturers could still ensure the product is safe from harmful microbes and remains fresh over time, all while using less energy with fewer resources, supporting sustainability goals and potentially lowering the final cost. These findings support a shift toward more energy-efficient, lower-impact pasteurization processes that preserve product quality, improve shelf life, and enhance the commercial viability of functional beverages all critical factors in an increasingly competitive and environmentally conscious market. Food engineering nutrition and food chemistry reduced-temperature pasteurization vitamin C retention probiotic viability thermal processing fruit juice quality microbial safety probiotic mango juice prange juice processing Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9202972 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Investigation of Fermentation as a Processing Technique for HPP-treated Oat Okara and Its Potential Application in Food products https://lup.lub.lu.se/student-papers/record/9202972 Erlinge, Emma Johansson, Maja Introduction: Side-stream residue, oat okara, from the oat-milk production contains valuable nutrients but possesses a high risk of microbial spoilage. Valorisation of oat okara is therefore important to make sure that the oat beverage production stays sustainable. In this project, High-pressure processing (HPP), heat treatment and Lactobacillus fermentation have been evaluated for their microbial and nutritional changes of the oat okara. Method: Four different pre-treatments were performed: HPP using 200+600 MPa and 600 MPa, one heat treatment utilizing 80°C for 30 minutes and one using pressure at 200 MPa followed by heat treatment. All pre-treated oat okara samples were then enzymatically hydrolysed and fermented using Lactobacillus plantarum 299v. Microbial analysis were conducted on the samples between all processing steps and after storage for 2-3 weeks. The pH, Lactobacillus count and their survivability after three weeks, and phytic acid were analysed. The fermented oat okara was also centrifuged and implemented in a vegetarian patty with 20% and 40% oat okara respectively. Results and Discussion: Bacillus species decreased after HPP and heat treatment, but the total aerobic count, and the yeast and mould load were somewhat increased after pressure treatment. Unexpectedly the Bacillus count increased after Lactobacillus fermentation. Shelf life for non-fermented samples seemed to be around 1 week due to the growth of yeast and mould for all samples except for the heat-treated sample. The fermentation decreased the pH from around 6.3 to 4.0 and the Lactobacillus load increased from approximately log 8.5 CFU/g to 9.0 CFU/g for all samples. The viability of the Lactobacillus load was contained during a three-week period. The protein content in the oat okara was significantly increased for all fermented and centrifuged samples compared to crude oat okara. The phytic acid content could not be quantified but the detection methodology showed potential for future analysis. A tasty vegetarian patty was made that had a final protein content of 13% (20% oat okara) and 14% (40% oat okara) respectively. Oat beverage’s hidden byproduct: Can oat okara become the food of the future? Are you one of those people who use oat beverage in your coffee every day? Or perhaps one of those who insists oat beverage never can replace milk? Either way, have you ever thought about what happens to the leftover pulp? For every litre of oat beverage produced, approximately 0.2-0.4 kg of byproduct, called oat okara, is generated. While often being discarded or used as animal feed, the fibre-rich residue has a high nutritional value. However, the challenge of keeping the oat okara away from spoilage due to a high microbial load remains. Therefore, this project aims to, through fermentation and prior heat- and high-pressure processing (HPP) treatments, turn oat okara into a safe, nutritional and tasty food ingredient. One type of bacterium that is specifically threatening for oat products is the ones belonging to the genus Bacillus, which often are spore-forming and can produce toxins. Spores and toxins from certain species of Bacillus are resistant to conventional pasteurizations techniques and new approaches are needed to reduce them in different food products. In this report, an indication of a decrease of this genus was found for the products being HPP-treated but increased after fermentation. Despite that the fermentation increased the Bacillus genus, other positive effects from the fermentation were observed. Namely, after utilizing the starter culture Lactobacillus plantarum 299v for fermenting the oat okara, a reduction of pH and an increase of the starter culture could be obtained. Furthermore, the fermentation in combination with a centrifugation step also made the final product higher in protein content and gave a pleasant taste when incorporated in a vegetarian patty. These results contribute to the first insight into how oat okara can be processed for improving the safety, nutrient and sensorial characteristics. It also demonstrates challenges with sampling and analysing microbial and nutritional properties of food matrixes paving the way for future improvements of the food research. oat okara food side-streams lactic acid fermentation high-pressure processing (HPP) bacillus cereus vegetarian patty shelf life oat okara protein phytic acid food engineering nutrition and food chemistry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9203348 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry LifeEarthScience

Dispenser inom Brandsvig vattenskyddsområde, Ängelholms kommun – Bekämpningsmedelsprovtagning för dricksvatten https://lup.lub.lu.se/student-papers/record/9203348 Jarbsjö, Bianca Ronja Lovisa This study investigates the relationship between the use of pesticides within Ängelholm Municipality’s largest water protection area and the levels of these substances in the drink-ing water. With a growing population and modern lifestyle, society has developed a de-pendency on continuous food production, which in turn has led to increased use of pesti-cides to ensure stable harvesters. This can have consequences and impacts on human health, as chemicals from agriculture can infiltrate groundwater via the soil and water-courses, eventually ending up in the drinking water. Exactly how much this affects us is difficult to determine, but the risk of impact increases when substances are exposed to sunlight and mixed with each other in the environment that is known as a chemical cock-tail. A study conducted in 2014 in Skåne showed that 80% of tested wells contained pesti-cides, some exceeding the permitted limits. To reduce these risks, water protection areas have been established. Regulations within these areas may allow for dispensations, but such exceptions risk weakening the protection of water quality. The aim of this study is to analyze how granting dispensations affects the levels of pesti-cides in the municipality’s water sources and to evaluate the potential need for a targeted sampling program. By comparing pesticide application logs and permits with current water samples from 2024, only a few less commonly used substances have been identified, which may underestimate the contamination risk. The results therefore indicate that there is no clear link between the substances used in spraying and those tested for in water quality assessments, suggesting that a more targeted sampling program is necessary to ensure the quality of drinking water. Due to this, it is recommended that the municipality expand its sampling program to include the most commonly used pesticides, and at a later stage, consider the option of a complete prohibition against them within water protection areas to minimize health risks. The study also highlights the need for improved cooperation between agricultural and food inspectors, as well as regular follow-up on chemical use, to effectively protect drinking water from contamination. Ett vattenskyddsområde vad är det egentligen? Jo, runt om i Sverige finns det idag områden med speciella förhållanden som är skapade för att skydda vårt grundvatten. Dessa områden har speciella regler som måste följas. Reglerna är enormt viktiga och reglerar bland annat lantbruken inom dessa områden gällande hantering och användning av kemikalier. Olika dispenser för användningen finns även inom områdena för att underlätta för lantbrukarna. Men hur mycket kemikalier som hamnar i dricksvattnet och hur mycket som vi får i oss på grund av dessa dispenser är svårt att säga och bara kan bara svaras på med hjälp av provtagning. Denna studie undersöker om dagens provtagning av dricksvatten är tillräcklig för att ett samband mellan utsläpp av bekämpningsmedel och höga halter kemikalier finns. I arbetet tittas det på besprutningen inom Brandsvig vattenskyddsområde i Ängelholms kommun och kommunens provtagningsresultat för dricksvatten och råvatten. Dricksvatten är det vatten som har gått igenom reningstegen i reningsverket medan råvatten tas från vattentäkter. Vattenskyddsområdet har 12 aktiva jordbruk som använder bekämpningsmedel. Slutsatsen av arbetet är att det krävs en större satsning på ett utökat provtagningsprogram för att säkerhetsställa vattenkvaliteten i kommunen. Detta på grund av att resultatet visade på att det inte fanns något direkt samband mellan kemikalierna som släpps ut och de som dricksvattnet provtagits för. Endast någon enstaka kemikalier som används vid ett fåtal gånger av lantbruken provtas för i dricksvattnet. Ämnena från dem fem mest vanliga preparaten som togs fram under arbetet provtas det inte alls för. För att kommunen ska kunna leverera kvalitetssäkert dricksvatten till konsumenterna är vikten av vidare undersökning med större urval av bekämpningsprovtagning, större möjliggörande för samarbete mellan kommunens miljöenhet och kommunens livsmedelsenhet, bättre dokumentering av bekämpningsmedel, förtydligande karta över besprutade områden samt markprov inom vattenskyddsområdet stor. Agriculture and Food Sciences Earth and Environmental Sciences swe Lunds universitet/Centrum för miljö- och klimatvetenskap (CEC) 2025 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9210054 2025-08-18T10:56:21Z AgricultureVeterinaryMedForestry

Converting insolubles from biorefinery lignin stream for use as slow-release fertilizer https://lup.lub.lu.se/student-papers/record/9210054 Alefantou Christopoulou, Faidra Eleni Lignin is a biopolymer naturally found in the cell walls of plants and can be valorized in various applications including coatings, resins, slow-release fertilizers, etc., due to its favorable properties such as biodegradability and high carbon content. This thesis explores the properties and the use of biorefinery lignin as a coating material for slow-release fertilizer formulations. Various pre-treatment strategies were implemented, including enzymatic polymerization, thermal drying, and acid precipitation to alter the solubility, molecular weight, and hydrophobicity of the polymer. The results showed that laccase-mediated polymerization significantly increased the molecular weight of lignin from an average molecular weight of 1.2 kDa to 18 kDa at 2688 uL/g enzyme dosage. Elevated drying temperatures reduced lignin solubility in water and alkali conditions, while acid precipitation using 0.5 M H₂SO₄ further increased hydrophobicity by forming water- insoluble spheres. The results, also, suggested that PEG8000 significantly improved the mechanical strength and adhesion of lignin coatings during the formulation testing and the final coating composite successfully delayed the dissolution of both NaCl and NH₄NO₃ granules in aqueous environments by 1 and 1.5 hours, respectively. This work demonstrated the feasibility of converting industrial lignin waste into a high-value product for agricultural use. Future studies could potentially explore other formulations to optimize the system parameters and extend the research towards long-term soil testing, pilot- scale planning, and evaluating compatibility with other fertilizers to accomplish commercial implementation and contribute to a more circular economy. Modern agriculture heavily relies on fertilizers to supply crops with necessary nutrients and increase productivity. However, conventional fertilizers tend to release nutrients too quickly and contribute to losses through leaching into groundwater and/or evaporation into the atmosphere. As a result, these phenomena contribute to various environmental issues, such as eutrophication, soil acidification, and greenhouse gas emissions. In recent years, one sustainable alternative that emerged is lignin-based fertilizers that aim to release nutrients gradually in order to maximize nutrient efficiency and minimize the environmental footprint. Lignin is an abundant polymer naturally found in plants and is a common byproduct of the pulp & paper and biorefinery industries. Currently, most of the industrial lignin is burned for energy, failing to take advantage of its potential as a high-value and renewable material for various applications. Lignin exhibits several advantages, making it a sustainable alternative to conventional fertilizer coatings, such as a high carbon content, biodegradability and a hydrophobic nature. This thesis focuses on characterizing biorefinery lignin and developing a slow-release fertilizer coating using lignin as the main component. The research explored several techniques to characterize and modify lignin’s properties for coating applications. Initially, enzymatic polymerization with laccase L371 was performed to increase the molecular weight of lignin in order to process the material on the pilot-scale and generate appropriate lignin fractions for the intended application. Subsequently, thermal drying and acid treatment were tested to unravel lignin's behaviour in terms of solubility and hydrophobicity, allowing the production of solid and water-insoluble macrospheres. Polyethylene glycol (PEG8000) was combined with lignin to improve the flexibility of the coating, and the final mixture was used to cover granules of sodium chloride (NaCl) and ammonium nitrate (NH₄NO₃), using a simple dip-coating technique. The rate of nutrient release was evaluated in water and the results suggested that the coated granules dissolved much more slowly than the uncoated granules. Overall, the lignin-PEG8000 coatings successfully delayed nutrient release, compared to the rapid dissolution of the uncoated granules in water. While these lab-scale experiments unravelled the potential of using lignin-based coatings, further work is necessary to evaluate their performance under real soil conditions and assess lignin´s compatibility with other fertilizer types. Moreover, in further research, other formulations could be evaluated for pilot-scale production. In the future, lignin-based fertilizers could help enhance nutrient retention in the soil, reduce waste, and contribute to sustainable agricultural practices. lignin slow-release fertilizer biorefinery hydrophobicity polymerization biotechnology Agriculture and Food Sciences eng Lunds universitet/Bioteknik (master) Lunds universitet/Bioteknik (CI) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9210738 2025-08-28T07:20:48Z AgricultureVeterinaryMedForestry

Wild Growth: The Emergence of Formal Seed Systems from the Perspective of Rwandan Smallholder Farmers https://lup.lub.lu.se/student-papers/record/9210738 ISSN: 1401-9191 Magielse, Maarten Commercial hybridisation of seeds has created a large hybrid market that now dominates globally. In Rwanda, this market co-exists with a traditional system based on locally grown seeds. Local, farmer-grown seeds have traditionally been replanted to generate new seeds, which has kept farmers self-sufficient. Due to their genetic nature, hybrid seeds must be repurchased each season, creating a potential dependency relationship with the seed suppliers. A research gap exists regarding the risks caused by the shift from locally produced seeds to hybrid seeds, particularly from the perspective of Rwandan smallholder farmers. This thesis investigates the impact formal seed systems have on these local smallholder farmers. The potential benefits of hybrid seeds include improved growing consistency and claimed disease resistance. Traceability, food safety, and certification efforts are guiding smallholder farmers towards increased adoption of hybrid seeds. The conceptual framework explores unequal exchange, and how unfair trade makes acquisition of hybrid seed costly, and the export of vegetables inequitable. Through a multiple case study, smallholder farmers’ willingness to shift to formal seed systems was identified, despite the farmers facing logistical challenges and high costs. Identified disadvantages, including reduced independence, have been linked to the proximity of seed suppliers to their end users, the farms. By establishing local seed production facilities, formal seed producers could achieve greater integration with their Rwandan customer base. To underpin agricultural development in Rwanda, local seed systems may be strengthened for the benefit of farmers and their independence. Agriculture and Food Sciences eng Lunds universitet/Internationella miljöinstitutet 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9194267 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Cricket Seitan : Development and Exploration of Textural Attributes and Sensory Analysis of Cricket-based Protein Alternatives. https://lup.lub.lu.se/student-papers/record/9194267 Wester, Johanna This master’s thesis explored how the incorporation of cricket flour into a seitan-based product affected the physical properties and sensory attributes, including taste, texture, smelll and appearance, based on consumer sentiment. The project aimed to develop a high protein, “Entomo-vegan” base-product in collaboration with the food company Eat:em, using crickets as a sustainable protein source. Five different cricket levels: 0%, 10%, 20%, 30% and 40%, were used in the product and were evaluated. The study included an affective sensory analysis test with 51 untrained participants evaluating each cricket level based on a 9-point hedonic scale system for each sensory attribute. Secondly, a Texture Profile Analysis (TPA) was conducted with triplicate samples from three different batches for each cricket level measuring six textural attributes of the product (Hardness, Resilience, Adhesiveness, Cohesion, Chewiness and Springiness). Lastly water activity was measured. Statistical analysis was conducted to identify significant differences between the cricket levels, and a Principal Component analysis was used to investigate the relationship between the variables. The results showed that the cricket flour generally decreased the consumer liking of the product, with 0% cricket level receiving highest ratings in the overall liking of the product and future consumption intent. However, both 10% and 20% cricket level also received moderately good ratings, suggesting potential for further development. TPA results showed that higher cricket levels led to a decrease in Resilience, Springiness and Cohesiveness and Chewiness, while Adhesiveness increased with increased cricket level – attributes that seemed to negatively influence consumer liking. This could be due to disruption of gluten network that provides shape and texture of seitan. In contrast to this is Hardness that appeared to be the highest at 20% cricket level. This, however, could not be confirmed by the statistical analysis and did not appear to be a key driver for consumer acceptance. All cricket levels displayed high water activity, which did not seem to correlate with an increase in cricket level. Nonetheless, the high water activity levels indicate a potential risk of microbial growth and moulds, which highlights the need for proper preservation and storage to ensure food quality in future product development. Despite limitations such as relatively small and homogenous participant selection, difficulties of standardising cooking and serving, and the lacking possibility to reduce consumer perception and bias evaluation, results provide valuable guidance for further development of insect-based products. Optimisation possibilities should include future studies in consumer liking using blind-test, further development of the product with proper seasoning, preparation and dough enhancers. Nutritional analysis, cost calculation and further product marketing of the benefits of crickets are advised. Crickets – a part of your future lunch box? Eating crickets? Yes, you heard that right - crickets might not sound delicious at first, but they could actually help us reduce our environmental impact while feeding the growing planet. In this master´s thesis, I explored how the addition of cricket flour added to seitan (a chewy, meat-like protein product, made from wheat gluten) affects how consumers like the product and how the texture changes. This project was made in collaboration with the food startup Eat:em to develop a plant-based product based on seitan, with a little twist: the addition of cricket flour. Why crickets? Because they are both nutritious and environmentally friendly. They require less land, water and feed than conventional livestock and are packed with protein, micronutrients and dietary fibres that are important for body function. Combined with seitan, they could offer a sustainable and more nutritious protein alternative. But will people eat them? Five different levels of cricket flour in the product, from 0% to 40% were tested. 51 people tasted and rated the samples based on their personal preferences in a so-called Sensory Analysis test. They evaluated questions regarding taste, texture, smell and appearance, including how they liked the product overall and if they are willing to buy it in the future. And yes - the consumers seemed to like the product! Although the sample without cricket flour got the highest scores, all the samples were rated above neutral, especially the ones with 10% and 20% cricket flour, which stood out among the cricket-enhanced versions. That is promising since they were unseasoned and served in a plain form. So, with proper flavouring and product development, people could be more open to insect-based food than we think, especially when moderate cricket levels are incorporated. Taste and texture seemed to be the most important for the consumers to like the product and should be the main focus in product development. The texture was also measured mechanically, using a method called Texture Profile Analysis and is basically a robot arm compressing the sample to simulate taking a bite. This provides interesting information about the textural properties of the product that can be described objectively. The test showed that the incorporation of crickets made the product less bouncy, less elastic, less chewy and got stickier. Why is this? The gluten network in seitan creates a stretchy network, almost like a spider web, that holds the dough together. With the addition of cricket flour, this protein network gets disrupted. Although it isn’t completely certain, cricket levels at 20% seemed to make the texture a bit firmer and could be due to the presence of hard components from their exoskeleton. However, the firmness did not seem to matter much to the people tasting the products. Another finding in the study was that the product holds on to a lot of water, called water activity, and means it will need proper packaging and storage to stay fresh and safe to eat. So, what can we do with this? While we still may face psychological barriers to eat crickets, Cricket Seitan shows real potential. With the right seasoning and texture optimisation, this type of product could offer a tasty sustainable alternative to traditional protein and maybe land in your lunchbox in the future. crickets gluten seitan consumer acceptance consumer liking sensory analysis Texture profile analysis water activity food engineering nutrition and food Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9195247 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Development of Heat-Stable Cookie Filling : Effect of Emulsifiers on Fat Crystallization https://lup.lub.lu.se/student-papers/record/9195247 Kirkopoulou, Eirini Arab, Fatemeh Emulsifiers can influence fat crystallization through multiple mechanisms: by promoting or in-hibiting nucleation, modifying polymorphic transitions, or enhancing oil-binding capacity. In collaboration with Palsgaard A/S, this thesis aimed to evaluate the functional impact of selected emulsifiers from their portfolio on the thermal and textural stability of fat-based biscuit cream fillings. The goal was to develop a heat-stable formulation capable of withstanding elevated storage and transport temperatures. Six oil blends were initially screened based on their solid fat content (SFC), texture and feasibil-ity, resulting in the selection of an optimal fat matrix. This base was then modified with five different emulsifiers, applied at three concentrations, to investigate their influence on fat crystal-lization behaviour and cream performance. A variety of analytical techniques, including Nuclear Magnetic Resonance (NMR), Differential Scanning Calorimetry (DSC), rheological analysis, texture analysis along with shelf-life observation was employed to characterize the structural and functional properties of the formulations. The results demonstrated that both emulsifier composition and concentration significantly influ-enced cream firmness, oil retention and spreadability. Crystallizers rich in triglycerides (such as Palsgaard® CrystalPromoter 6117 and Palsgaard® OilBinder /CrystalPromoter 6121) promoted robust crystal network formation and enhanced thermal stability. In contrast, emulsifiers with higher levels of mono- and diglycerides (e.g., Palsgaard® DMG 0091 and Palsgaard® DMG 0298) yielded softer textures but exhibited reduced oil-binding capacity. Overall, Palsgaard® CrystalPromoter 6191 at 0.5% demonstrated the most balanced perfor-mance across key parameters, combining structural integrity, spreadability and oil retention. This supports the conclusion that intermediate concentrations of effective crystallizers offer a promis-ing approach for developing heat-resistant, consumer-acceptable cream fillings. Have you ever opened a pack of sandwich biscuits only to find the cream has melted, leaked out, or worse, clings to your mouth with a dry, crumbly texture? What seems like a simple snack issue is a serious challenge for food scientists and manufacturers, especially in regions where temperatures can rise significantly. In a collaborative project with food innovation company Palsgaard A/S, our research focused on developing cream fillings for biscuits that can endure heat without losing their texture, structure or appeal. At the core of the challenge is fat, the main ingredient in cream fillings, which melts across a range of temperatures. The way fat crystallizes plays a key role in whether the cream remains firm, how it feels in the mouth and how well it holds up on the shelf. Our approach cantered on emulsifiers, which are ingredients that help fats behave more predict-ably. Some emulsifiers speed up fat solidification, others bind oil to prevent separation and some influence the structure of fat crystals. By testing different combinations and concentrations of emulsifiers from Palsgaard, we examined how these additives affected cream firmness, stick-iness, spreadability and oil retention. Our findings showed that emulsifiers don’t all work the same way. For instance, one known as 6191 performed best at moderate and even higher concentrations, producing a cream that stayed firm under heat while remaining smooth and spreadable. Others, such as 6121, formed dense fat networks that could make the cream too hard or brittle, especially in higher amounts. Some emulsifiers, in contrast, made the cream too soft or oily. To understand these effects, we used advanced lab techniques to measure the creams texture under various temperatures and conditions. But the real value of this research lies in its practical application, which is helping producers make biscuits that stay tasty and non-greasy, even in hot climates. In short, our study shows how carefully chosen emulsifiers, at specific concentrations, can fine-tune the texture and heat resistance of cream fillings, offering real solutions for producing bis-cuits that maintain their quality, even when the heat is on. Emulsifiers Cream fillings Fat-based fillings Crystallizers Fat crystallization Triacylglycerols Food Engineering Nutrition and Food Chemistry Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9196754 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry

Functional properties and Environmental sustainability of fermented yellow pea flour https://lup.lub.lu.se/student-papers/record/9196754 Fernando, Warnakulasuriya Chrishan Sumeda The growing demand for sustainable and functional plant-based protein sources has positioned yellow pea (Pisum sativum) as a promising candidate in the development of next-generation food products. From a sustainability perspective, yellow pea fermentation represents an environmentally favorable protein source compared to animal derived alternatives. The nitrogen fixing capacity of yellow pea further contributes to sustainable agricultural practices by reducing fertilizer requirement. This study investigates the comparative environmental sustainability and functional properties of yellow pea flour subjected to solid-state fermentation (SSF) and submerged fermentation (SmF), using food-grade microbial strains; Rhizopus oryzae and Lactobacillus plantarum 299v. Functional properties assessed, included water absorption index, water solubility index, water absorption capacity, oil absorption capacity, emulsion activity, emulsion solubility, and pasting properties. Additionally, physicochemical properties such as moisture content, color characteristics and protein content were analyzed. The properties were quantified before and after fermentation. Both SSF and SmF had effect on the functional properties of yellow pea flour, with SSF generally showing superior improvements in water solubility index and protein content. In regard of oil absorption the 48 hour fermented flours had the highest capacities for both methods. The SmF exhibited higher values for moisture content, water absorption index, water absorption capacity and pasting properties. The results reveal that while some of the treatment procedures may lead to higher qualities, some of them may contribute to lower properties of yellow pea flour. Environmental impact was assessed using a cradle-to-gate life cycle assessment (LCA) approach, evaluating climate change during the fermentation process. There was a slight difference in environmental impact between solid state fermentation (6.56 kg CO2-Eq/1 kg) and submerged fermentation (6.41 kg CO2-Eq/1 kg). Incubation stage was identified as the hot spot of the fermentation process. SmF demonstrated a lower environmental impact than SSF due to its reduced energy consumption in anaerobic conditions. In addition, SmF offers better process control and scalability advantages. These findings support the use of yellow pea as a sustainable ingredient in functional food formulations and highlight the potential of batch mode SmF as a more environmental friendly processing method. In conclusion, fermentation markedly enhances the functional and physiochemical profile of yellow pea, supporting its use in a wide range of food applications such as plant-based dairy, meat analogs, and baked goods. Fermentation technique emerges as a more sustainable and efficient technique, aligning with the principles of green processing and circular bioeconomy. These findings underscore the potential of fermented yellow pea as a functional, eco-friendly ingredient for the food industry. As the global population grows and concerns about climate change and resource use increase, there’s a significant movement towards more sustainable and nutritious food sources. One such promising ingredient is the yellow pea. Naturally high in protein and requiring fewer resources to grow, than many animal-based or even other plant-based foods, yellow peas are attracting attention from both researchers and food producers. Fermentation is a natural process where microbes break down food which can make yellow pea even better for both human health and the planet. Two types of fermentation methods were investigated: solid-state fermentation (SSF), which mimics traditional processes like fermenting soybeans; and submerged fermentation (SmF), which is common in large-scale food production. Life Cycle Assessment (LCA) is a systematic methodology for assessing the environmental impact of a product, process, or service across the life cycle. This encompasses all steps, from raw material extraction, manufacture, and consumption to disposal or recycling, referred to as a "cradle-to-grave" approach. In terms of climate change, LCA assists to produce more sustainable products, enhance energy efficiency, and contribute to global climate goals like carbon neutrality and reducing global warming potential. The research revealed that the SSF has higher environmental impact than the SmF in the fermentation process. The causes for these results are the use of water for the soaking and cooking phases in SSF, as well as the lack of electricity for the fermentation apparatus in the SmF process, which was carried out under anaerobic circumstances. Both methods improved yellow pea flour in several ways. It boosted functional properties like how well the pea proteins dissolve, hold water and oil. These improvements make fermented yellow peas more useful as ingredients in products like plant-based burgers, dairy alternatives, baked goods, and high-protein snacks. This research shows that fermented yellow peas are not only functional and more versatile as food ingredients, but they can also be processed in a way that is gentle on the environment. With these characteristics, fermented yellow peas may play a key role in the development of more adaptable and sustainable food systems in the future. Solid-state fermentation Submerged fermentation Yellow pea Food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9196802 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread https://lup.lub.lu.se/student-papers/record/9196802 Lund, Marie-Therese This study investigated the influence of various native and modified starches on the quality and staling behaviour of gluten-free bread. Four starch types: native wheat starch, cross-linked tapioca starch, fractionated native potato starch (FPS), and acetylated potato starch (Amylacetate) were evaluated by incorporating them into a standardized gluten-free bread formulation as the main starch source. Several gluten-free bread quality parameters were assessed, including pasting properties (RVA), gelatinisation and retrogradation characteristics (DSC), specific loaf volume, baking loss, crumb colour (L*a*b*), texture profile analysis (TPA), crumb and crust moisture content, and sensory perception through a ranked attribute test. The results demonstrated that the type of starch significantly affected all measured bread quality attributes. Wheat starch produced loaves with the highest specific volume and showed balanced textural properties with moderate firmness and cohesiveness. Amylacetate yielded similar texture and retrogradation behaviour to wheat, with lower firmness and retrogradation enthalpy than FPS, but its higher paste viscosity likely inhibited gas expansion during baking, resulting in lower loaf volume. FPS, despite achieving high specific volume, exhibited the most unfavourable textural qualities: high crumb firmness, low cohesiveness, and high retro-gradation enthalpy, indicating rapid staling due to amylopectin recrystallization and moisture immobilization. Tapioca starch, while yielding low volume bread, showed excellent resistance to staling, with the lowest crumb firmness and highest cohesiveness, though its unique chewy texture received mixed sensory ratings. A general correlation was observed between higher retrogradation enthalpy, crumb firmness, dryness, and poor sensory outcomes, supporting the role of amylopectin recrystallization in staling dynamics. However, exceptions such as the increased firmness in Tapioca bread without corresponding retrogradation enthalpy increases, suggested additional staling mechanisms, possibly linked to moisture redistribution or matrix densification. Additionally, Crumb moisture content did not directly correlate with firmness, highlighting that moisture availability for crumb plasticisation, rather than total moisture, influences texture. Overall, the findings underscore the importance of starch physiochemical properties and modification on both initial bread quality and shelf-life performance in gluten-free baking applications. Gluten-free bread has come a long way, but anyone who’s tried baking or buying it knows it’s still a tricky product. Without gluten, the protein that gives regular bread its soft, stretchy, and moist texture, gluten-free bread can easily turn dry, crumbly, or tough. For many people with gluten allergies or intolerances, having tasty, fresh bread isn’t just a luxury it’s a daily necessity. Yet, creating gluten-free bread that stays soft and fresh over time remains a challenge for bakers and food scientists alike. This study focused on one of the most important ingredients in gluten-free bread: starch. Starch-es take on much of the job gluten normally does, helping bread hold its shape, trap air bubbles, and keep that desirable soft texture. But starches differ widely, some come straight from grains or tubers, while others are chemically modified to improve their performance. Four types of starch were tested: natural wheat starch, two types of potato starch (one chemically modified and one refined to remove larger starch particles), and a special chemically strengthened tapioca starch. The type of starch used had a huge impact on how the bread turned out! from the size of the loaf and its texture to how quickly it went dry and tough (stale). Wheat starch naturally produced the biggest and softest loaves. Its balance of softness and firm-ness made for bread that was pleasant to eat fresh and reasonably stable over time. The chemically modified potato starch helped the bread stay moist and soft longer by slowing down the staling process. However, it made smaller loaves, likely because its thicker, stickier dough limited how much the bread could rise during baking and proofing. The potato starch, with its bigger particles removed, created bread with a good size however, it came at the cost of disappointing texture. The bread quickly became dry, hard, and crumbly, the opposite of what is wanted for gluten-free bread. The strengthened tapioca starch had the most unique properties: it made a chewy, springy bread that resisted drying out for longer, never becoming crumbly, but the loaves were smaller and denser. This unique texture split opinions in the taste panel: some loved the springiness, others found it too chewy. Bread going stale usually happens when starch molecules “tangles up” like roots twisting to-gether, making bread hard and dry. But the tapioca bread hardened even without this “root tan-gling,” suggesting other factors like moisture moving around or the crumb structure tightening also affect staling. This study provides valuable insights for future research and for bakers and producers aiming to make gluten-free bread softer, fresher, and more enjoyable. Since bread is a daily staple for people with gluten allergies, improving its quality is important. Future efforts combining dif-ferent starches could unlock the ideal balance of loaf size, texture, and shelf life bringing glu-ten-free bread closer than ever to what people really want. Gluten-free bread modified starch native starch starch retrogradation bread staling starch functionality wheat starch potato starch tapioca starch TPA DSC RVA Food science sensory evaluation food engineering nutrition and food chemistry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9197290 2025-07-29T13:03:30Z AgricultureVeterinaryMedForestry Technology

PLANT DATA ANALYSIS OF PRE-RINSE IN CLEANING-IN-PLACE (CIP) PROCEDURES FOR AN ULTRA-HIGH TEMPERATURE (UHT) UNIT OPERATION https://lup.lub.lu.se/student-papers/record/9197290 Subramanyam, Aditya CIP systems are critical for ensuring hygienic integrity in ultra-high temperature (UHT) food processing. However, conventional cleaning cycles are often rigidly timed and overdesigned, leading to unnecessary water, energy, and chemical use. This thesis presents a data-driven framework to evaluate and optimize the prerinse phase of UHT CIP cycles using pressure drop behavior as an alternative for soil removal efficiency. Using plant data, an empirical model for clean-system system resistance (Ksys) was developed based on sterilization-phase measurements. This model, along with theoretical formulations based on the Darcy–Weisbach equation and two friction factor estimators (Swamee–Jain and Colebrook–White), was used to calculate pressure drop during cleaning. However, due to underprediction and inconsistency in the theoretical methods, only the proprietary model was used for RSL calculations. RSL was computed as a dimensionless ratio of observed to clean-state pressure drop, and RSLdrop defined from the start of prerinse to the start of caustic, was used to assess cleaning effectiveness. Regression models were developed to relate RSLdrop to prerinse flow rate, temperature, and duration, using production-linked CIP cycles with ≥360 minutes of prior operation to ensure relevant fouling. These were done for 2 specific groups split based on prerinse durations: •For short prerinse durations (≤20 min), cleaning performance was highly sensitive to flow rate and temperature. Regression fits showed moderate predictability (R² = 0.82), but inconsistent RSLdrop behaviour suggested incomplete or unstable soil removal under suboptimal rinse exposure. •For extended prerinse durations (>20 min), models showed stronger consistency and higher accuracy (R² = 0.87), indicating that longer exposure times allow for more complete hydration, softening, and dislodgement of fouling layers. In UHT (Ultra-high temperature) milk processing, keeping the equipment clean is critical. After each production run, the system is cleaned using a process called Cleaning-in-Place (CIP), where water and chemicals are circulated through the pipes without taking anything apart. It’s effective but often overused. Many plants run fixed-length cleaning cycles, just to keep them safe. This may cause wastage of water, time, and energy. This thesis explores how to clean more efficiently by using data that factories already collect, specifically pressure readings during cleaning. The key idea is that, when pipes are dirty, water flows with more resistance. When they’re clean, the pressure drops are lower. By tracking how the pressure drops change during rinsing, we can figure out how much dirt is being removed and when the system is clean enough to stop. A model of “clean” system resistance was built using data from the sterilization phase, when the equipment is known to be clean. Then, for each cleaning cycle, a measure called Relative Soil Level (RSL) was calculated to track how much fouling was present. When RSL goes down, it means cleaning is working. The drop in RSL was used to measure the total cleaning effect. The study analyzed chosen CIP cycles to relate RSL to prerinse flow rate, temperature, and duration. Food Engineering Food Technology and Nutrition Cleaning-In-Place (CIP) Ultra-High Temperature (UHT) Processing Prerinse Residual Soil Level (RSL) System Resistance Coefficient (Ksys) Pressure Drop Modeling Food Process Engineering Friction Factor Estimation Empirical vs Theoretical Modeling Water and Energy Efficiency Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2025 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9230096 2026-06-03T10:45:39Z AgricultureVeterinaryMedForestry

In vitro starch digestion rate of breads baked with added polar lipids https://lup.lub.lu.se/student-papers/record/9230096 Liu, Bao This study investigated the effect of polar lipids from different sources on the in vitro starch digestion rate of bread. Postprandial glycaemic response is strongly influenced by the rate of starch digestion, and polar lipids have been suggested to modulate this process, although the underlying mechanisms remain unclear. Bread was used as a model food matrix, and five types of bread were prepared: white bread, bread with sunflower oil, and breads with sun-flower lecithin, soy lecithin, and egg lecithin. Starch digestion was evaluated using an in vitro method based on simulated human intestinal digestion with the addition of an initial chewing step. The degree of starch hydrolysis over time was measured, and hydrolysis index (HI) and predicted glycaemic index (pGI) were calculated. The results showed that all lipid-enriched breads exhibited lower starch hydrolysis compared to white bread. Breads with egg lecithin and sunflower lecithin produced significantly lower HI values compared to white bread. In addition, the bread with egg lecithin also differed statistically significantly from the bread with sunflower oil. The predicted glycaemic indices followed a similar trend. These findings suggest that starch digestion behaviour of bread may be influenced by the presence and type of added lipids. The results further indicate that breads with polar lipids, particularly those with egg or sunflower lecithin, may have potential for reducing starch di-gestion rate and influencing glycaemic response. Therefore, selected polar lipids may represent a promising formulation strategy for developing bread products with lower glycaemic impact. Can lecithin make bread release sugar more slowly? White bread often causes a rapid rise in blood sugar because the starch is digested quickly. This project investigated whether lecithins from eggs, soybeans, and sunflower seeds could slow starch digestion and make bread metabolically healthier. Bread Lecithin In vitro digestion Starch digestibility Hydrolysis index Food enringeering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9230168 2026-06-04T10:26:59Z AgricultureVeterinaryMedForestry

Replacing meat consumption with legumes in Sweden – a consumer analysis https://lup.lub.lu.se/student-papers/record/9230168 Öncü, Nehir Meat consumption is among the leading contributors to diet-related diseases and greenhouse gas emissions in Sweden, while legume consumption remains significantly below dietary recommendations. This study aimed to understand the beliefs, perceptions, and behaviors of adult consumers in Sweden regarding reducing meat consumption and increasing legume intake through a consumer survey. The survey collected responses from 398 eligible participants and investigated consumption frequencies of meat and legumes, beliefs and associations around both foods, and the factors that influence the consumers’ intentions to swap some of the meat in their diets with legumes. Ten criteria were assessed across multiple questions using a sevenpoint Likert scale. The criteria were derived from a multicriteria decision analysis framework to evaluate the integrated health, environmental, economic and social impacts of dietary substitutions, adapted to a consumer survey format by selecting criteria directly perceivable by consumers, and supplemented with additional criteria from previous Swedish consumer research. The criteria covered tastiness, ease of preparation, familiarity, social compatibility, affordability, accessibility, local production, environmental sustainability, healthiness, and body weight control. Statistical analyses were performed to assess the answers using non-parametric tests for ordinal data. The results from the survey reveal that swapping intentions are primarily driven by tastiness, healthiness, and accessibility, with tastiness being the highest rated criterion overall, and the only one receiving a score above 6 out of 7. Respondents already associate legumes with positive qualities such as healthiness, affordability, and environmental sustainability compared to meat, but these are not sufficient to overcome the perceived taste advantage of meat according to respondents. Social compatibility, which received the lowest score for respondents’ regular diets, showed a behavioral correlation with both meat and legume consumption frequencies, suggesting that it is an indirect driver of dietary behavior. Younger consumers were found to eat more legumes than older consumers, while men consumed significantly more meat than women. The findings suggest that effective interventions should prioritize improving the sensory appeal of legumes, increasing exposure to legumes through public settings, and reshaping consumer perceptions around both legumes and meat simultaneously. Swapping meat for legumes, what would it take? If you live in Sweden, chances are you consume meat almost every day. Beans, lentils, and peas, on the other hand, probably appear on your plate only a few times a week or less. This difference matters because eating less meat and more legumes is one of the most impactful dietary changes a person can make for both personal health and planetary health. Meat consumption is associated with colorectal cancer, cardiovascular disease, and a significant percentage of greenhouse gas emissions in Sweden. In contrast, legumes are rich in fiber and folate, important nutrients that most Swedish consumers have too little of in their diets and have a fraction of the climate footprint of meat. If there are such strong claims about the reduction of meat and increasing legumes, why aren’t more people already making the swap? This is exactly what this study aims to understand. A survey was conducted among 398 adults living in Sweden, asking them about their meat and legume eating habits, what they think about both foods, and what would need to happen for them to replace some of the meat in their diet with legumes. The answer came down largely to taste. The respondents rated tastiness as the most important factor when considering the swap. It was more important than health, cost, or environmental impact. And while people generally acknowledged that legumes are healthy, affordable, and good for the environment, those positive qualities were not enough on their own to motivate change. Meat simply tastes better to most people, and that is an important barrier to overcome to make this dietary change. A few other findings stood out. Younger people tend to eat more legumes than older generations, possibly because legumes were historically associated with poverty in Sweden and older consumers grew up in a time when eating meat was seen as prosperous. Men also consume significantly more meat than women, a pattern that research suggests is tied to cultural associations between consuming meat and masculinity. One of the more surprising findings was on the role of social influence. When asked directly, most respondents stated that what others eat around them has little impact on their own diets. Yet the data showed that people who eat more legumes or meat tend to be surrounded by people who also consume them frequently. This suggests that dietary change may spread more naturally through social environments than through individual persuasion. If legumes become more common in cafeterias, school lunches, and restaurant menus, people may naturally adopt them in their diets. The takeaway for anyone working to make the Swedish diets healthier and more sustainable through popularizing legumes is to focus on making legumes taste great, making them easy to find and prepare, and familiarizing people with legumes in public settings where people can discover them without any pressure, the rest will come. meat consumption legume consumption dietary change plant-based diet consumer survey consumer perceptions sustainability food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9233118 2026-06-10T13:18:48Z AgricultureVeterinaryMedForestry

Processutveckling av rapsfrökaka: seriell pH-fällning, uppskalning och extrudering https://lup.lub.lu.se/student-papers/record/9233118 Bacharach, Lisa Liedman, Amanda The transition to more sustainable food systems and plant-based protein sources has become increasingly important in reducing the climate impact of the food system. Rapeseed press cake is a by-product of oil extraction that has the potential to be used as a raw material for protein extraction and further use in plant-based foods, thanks to its balanced amino acid profile. Due to its bitter taste and high content of antinutritional factors, its use for human consumption is currently limited. To use rapeseed press cake as a protein source, proteins need to be extracted, purified, and separated from antinutritional compounds. The aim of this thesis was to investigate whether the protein yield from rapeseed press cake could be improved through sequential pH precipitation, and how the protein composition was affected at different precipitation pH levels. The study also aimed to investigate how the outcome changed when scaled up to pilot scale. Furthermore, the rapeseed protein was co-extruded with pea protein isolate. During extrusion, it was investigated whether the drying step prior to extrusion could be eliminated by feeding the precipitate directly into the water inlet. On a laboratory scale, protein was extracted from rapeseed press cake by alkaline extraction at pH 10.5, followed by a stepwise, sequential pH precipitation at pH 7–3, with pH 7, 5.5 and 4.5 yielding the highest yield. On a pilot scale, sequential extraction was carried out in a decanter using the selected pH values. The results showed that sequential precipitation at pilot scale did not increase the yield compared to the current established method, which is precipitation at a single pH (pH 3.5). Sequential precipitation yielded a lower yield (30 %) than precipitation at pH 3.5 alone (54%). It was not possible to eliminate the drying step during extrusion. However, when freeze-dried rapeseed protein was combined with pea protein isolate, a meat analogue with a fibrous structure could be formed. SDS-PAGE analysis suggests differences in protein size for precipitation at different pH values. Cruciferin precipitated in higher concentrations at the lower pH values, whilst oleosin and napin precipitated at the higher pH values. Övergången till mer hållbara livsmedelssystem och växtbaserade proteinkällor har blivit allt viktigare för att minska livsmedelssystemets klimatpåverkan. Rapsfrökaka är en restprodukt från oljeextraktion med potential att användas som råvara för proteinutvinning och vidare tillämpning i växtbaserade livsmedel tack vare dess balanserade komposition av aminosyror. På grund av bitter smak och högt innehåll av antinutritionella ämnen är användandet för humankonsumtion idag begränsad. För att kunna använda rapsfrökaka som proteinkälla behöver proteinerna extraheras för att renas och skiljas från antinutrienterna. Syftet med detta examensarbete var att undersöka om proteinutbytet från rapsfrökaka kunde förbättras genom seriell pH-fällning samt hur proteinsammansättningen påverkades vid olika fällnings-pH. Arbetet syftade även till att undersöka hur effekten påverkades vid uppskalning till pilotskala. Vidare extruderades rapsproteinet tillsammans med ärtproteinisolat. Vid extruderingen undersöktes huruvida torksteget innan extrudering kunde elimineras genom att mata precipitatet direkt i vattenporten. I laboratorieskala extraherades protein från rapsfrökaka genom alkalisk extraktion vid pH 10,5 följt av en stegvis, seriell pH-fällning pH 7–3, där pH 7, 5,5 och 4,5 gav bäst utbyte. I pilotskala genomfördes seriell extraktion i dekanter med de utvalda pH-värdena. Resultatet visade att seriell fällning i pilotskala inte ökade utbytet jämfört med den etablerade metoden att fälla endast vid ett pH (pH 3,5). Seriell fällning gav sämre utbyte (30 %) än fällning vid enbart pH 3,5 (54 %). Det var inte möjligt att eliminera torksteget vid extrudering. Om rapsproteinet frystorkas går det däremot att, i kombination med ärtproteinisolat, skapa en köttanalog med fiberliknande struktur. SDS-PAGE-analys tyder på skillnader i proteinstorlek för fällning vid olika pH-värden. Cruciferin fälldes ut i högre koncentration vid de lägre pH-värdena medan oleosin och napin fälldes ut vid de högre pH-värdena. rapsfrökaka proteinextraktion pH-skiftmetod seriell fällning SDS-PAGE extrudering köttanalog livsmedelsteknik Agriculture and Food Sciences swe Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelsteknik och nutrition (master) Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH 2026 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9235961 2026-06-12T12:09:34Z AgricultureVeterinaryMedForestry

Solar Drying of Lemongrass (Cymbopogon citratus) in Nepal https://lup.lub.lu.se/student-papers/record/9235961 Hultén, Mathilda Lemongrass (Cymbopogon citratus) is an aromatic herb with widespread use in food, medicine and herbal tea production. In Nepal, post-harvest losses of agricultural products remain a significant challenge, and solar drying has been identified as a practical and economical preservation method for small-scale farmers. This thesis investigates how indirect solar drying affects selected quality parameters of lemongrass, including drying uniformity, antioxidant capacity, essential oil yield, microbiological safety, and sensory acceptability. Shade drying was included as a comparative reference method to evaluate the influence of different drying conditions, particularly temperature, on product quality. The lemongrass was dried in an indirect solar dryer in Dhulikhel, Nepal, reaching temperatures of 40-45 C and reducing moisture content from approximately 73% to 10% within 8-10 hours. Shade drying achieved a comparable moisture content over more than one week. Some variation in drying uniformity was observed, with the bottom tray of the right column consistently showing higher final moisture content, possibly due to differences in fan performance between the two columns of the dryer. Antioxidant capacity, measured by DPPH assay, decreased slightly upon drying regardless of method, with solar and shade drying producing comparable results. Essential oil yield was approximately 70% lower in solar-dried leaves compared to fresh leaves, though considerable biological variation between batches limits the reliability of this finding. Both drying methods met WHO microbiological limits for herbal products, and no bacterial growth was detected in brewed tea under aerobic or anaerobic conditions. SEM analysis suggested that solar-dried samples potentially retained more intact glandular trichomes (the microscopic oil-storing structure on the leaf surface) than shade-dried samples. In the focus group, solar- and shade-dried teas were generally rated higher than commercially dried and fresh lemongrass teas for aroma and flavor by Nepalese participants, whereas no significant differences were observed among Swedish participants. Overall, solar drying appears to be a promising method for processing lemongrass, preserving quality parameters at a level comparable to shade drying while offering a dramatically shorter drying time. Every year, large quantities of food are lost before they ever reach a plate. For small-scale farmers in Nepal, this is a daily reality. Crops harvested with care can spoil fast due to limited access to preservation technologies. Solar drying offers a simple and affordable solution, where energy from the sun can be used to remove moisture from food, extending its shelf life without the need for electricity or expensive equipment. This thesis investigates whether an indirect solar dryer, a dryer that circulates solar-heated air rather than exposing the product to direct sunlight, could effectively dry lemongrass while preserving its quality. Lemongrass is a widely used aromatic herb in Nepal, valued both for its flavor in cooking and its use as a herbal tea with traditional medicinal properties. The results showed that the solar dryer could dry lemongrass within 8-10 hours, which is a dramatic improvement compared to traditional shade drying, which took over a week to achieve the same result. But speed alone is not enough. The important question was whether the quality of the lemongrass was preserved in the process. The dried lemongrass met international microbiological safety standards, and importantly, no bacteria were detected in the brewed tea, meaning the final product is safe to drink. The antioxidant capacity, which reflects the health-promoting properties of the plant, decreased slightly after drying but to a similar extent regardless of whether solar or shade drying was used. This suggests that the higher temperatures of solar drying do not cause significantly greater nutritional loss than simply drying at room temperature. A sensory study conducted with focus groups in both Nepal and Sweden found that the solar- and shade-dried lemongrass teas were generally preferred over commercially dried alternatives in the Nepalese group, suggesting a local market potential. Among Swedish participants, no clear preferences were detected between samples, which may reflect differences in familiarity with lemongrass as a product. Some challenges remain. Drying was not perfectly uniform across all positions in the dryer, and the essential oil content was considerably lower after drying compared to fresh leaves. More research with larger sample sizes is needed before firm conclusions can be drawn. Overall, the findings suggest that indirect solar drying is a promising approach for processing lemongrass in Nepal, offering a faster, hygienic, and quality-preserving alternative to traditional drying methods, with potential benefits for both farmers and consumers. solar drying lemongrass Cymbopogon citratus indirect solar dryer food preservation Nepal drying uniformity essential oil antioxidant capacity microbiological safety sensory evaluation dried lemongrass post-harvest processing food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Läkemedelsteknologi (master) Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9235973 2026-06-12T11:40:20Z AgricultureVeterinaryMedForestry

Mixed-Methods Analysis of Consumer Perceptions of Carbonated Caffeinated Applemust (MUST Energy) : A Study to Position MUST Energy within the Swedish Fika and Energy Drink Landscape https://lup.lub.lu.se/student-papers/record/9235973 Jefferson, Jacinda Joann This thesis investigates the consumer perceptions and social positioning of MUST Energy, a sustainable, carbonated caffeinated applemust, within a contemporary market divided be-tween the restorative fika culture of coffee and tea and the fast utility of industrial energy drinks. As cognitive load reaches a critical threshold for students and young professionals, the need for recovery strategies has transformed caffeine from a sensory ritual into a functional reagent. Through a mixed-methods approach involving a quantitative survey (n=94) and qualitative semi-structured interviews (n=17), this study utilises projective persona techniques to map the social archetypes associated with various caffeinated beverages. The findings identify a clear taxonomy of beverage personalities: Coffee as the “hardworking boss” and universal baseline, tea as a “supportive shoulder” for mindfulness, and energy drinks as polarised figures of rebellion or performative fitness. MUST Energy emerges as a sophisticated hybrid, perceived as a “balanced nature lover” that bridges the gap between naturalness and performance. Evaluating this project through a holistic food systems lens reveals a distinct value-action gap among consumers. Despite a high logical agreement with sustainable practices, with 85% of survey respondents supporting the use of circular ingredients, actual consumer choices remain primarily dictated by availability, convenience, and sensory preferences. Furthermore, the research also identifies a critical naming barrier, where the terminology of “ugly” fruit acts as a psychological deterrent, and the terminology of “rescued” fruit is found to be significantly more emotionally resonant and culturally inclusive. This study identifies the sensory profile of cold carbonation to present a hurdle for integration into the traditional indoor fika. However, MUST Energy is found to be perfectly positioned for the “modern” fika of active, outdoor, and professional settings. Thus, the research provides a strategic framework for positioning this sustainable energy drink by aligning ingredient transparency with the social identities of the modern Swedish consumer. Imagine a hot summer afternoon in Sweden. You’re sitting down with friends for a relaxing fika break, desperately craving something cold and refreshing, yet you still find yourself holding a warm cup of coffee. Why do we stick to hot drinks when we want to wind down, but only grab a cold energy drink when we are rushing to power through a task? At the same time, have you ever looked at someone carrying a specific brand of energy drink and instantly made assumptions about their lifestyle or hobbies? When we see these products repeatedly, our brains naturally link the beverage to a specific human identity. This thesis dives into that exact puzzle by using a method called “projective personification” to uncover the imaginations and stereotypes that dictate what we choose to drink when we need a caffeine boost. The focal point of the study is a new Swedish energy drink called MUST Energy, made from applemust with a healthy kick of caffeine, giving you the same energy boost as a standard cup of coffee without the synthetic chemicals or subsequent jitters. Opinions were gathered from nearly 100 survey respondents, and detailed interviews were conducted. The interview participants played a “persona game” where they were asked to imagine popular caffeinated beverages as people at a social party. The results revealed a fascinating social hierarchy: Coffee was seen as the sophisticated, reliable hardworker whom everyone respects, while tea was the calm, mindful friend you turn to for a comforting chat. On the other hand, the energy drinks were seen as polarised, alternative figures, ranging from secretive, rebellious night-owls to intense, hyperactive corporate grinders. Fit-ness-focused energy drinks were visualised to be loud, superficial, and overly performative, seeming unapproachable to the average person. Since energy drinks carry a reputation for being fake or unhealthy, their personas completely clash with the peaceful, egalitarian spirit of a traditional Swedish fika. Such beverages face sensory hurdles inside a traditional fika setting. This is where MUST Energy enters the room. Interview participants personified it as an upgraded, balanced, clean, nature-lover who enjoys outdoor movement and environmental mindfulness. Taking the findings of this thesis together, MUST Energy is positioned for the “modern fika”, serving as a sustainable, mindful companion for active, contemporary moments like hikes, commutes, and outdoor social gatherings where the core spirit of taking a restorative break remains essential. caffeinated applemust energy drink fika consumer perceptions projective per-sonification consumption rituals food engineering nutrition and food chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9238577 2026-06-16T06:39:59Z AgricultureVeterinaryMedForestry

Formulation Of Healthy And Sustainable Foods Based On Fermented Yellow Pea https://lup.lub.lu.se/student-papers/record/9238577 Unnikrishnan, Vidhu Govind Satish Shet, Pooja Yellow peas possess an excellent nutritional profile with a high protein content and fermentation, enhancing the flour's functional and physicochemical properties. This study evaluated the impact of Solid-State Fermentation (SSF) with Rhizopus delemar (formerly known as Rhizopus oryzae) and Submerged State (SmF) with Lactiplantibacillus plantarum on yellow pea flour, alongside its application in crispbread formulation and burger patty. The functional properties of the flour, pH and acidity, moisture content, water adsorption capacity, oil adsorption capacity, protein content and pasting properties were measured. Alongside its application in crispbread formulation, analysis for its moisture, texture and protein and burger patty’s cooking loss, reduction in diameter, moisture content, and texture analysis was performed. Prototype crispbreads were formulated by replacing 30% of the rye flour with the fermented yellow pea flours, and hybrid beef patties were made by 50% substitution with yellow pea for beef. The formulation for crisp followed Laura (2024), and for patty, through Solina A.B.’s consultation. The sensory evaluation was done for both of the products. Finally, the Life Cycle Assessment was carried out, focused on measuring the carbon footprint of each product from Cradle to Gate. Fermentation effectively altered the flour's physicochemical profile: protein content increased from 19.00% in the unfermented control to 20.87% for the SSF sample and 23.50% for the SmF sample, while moisture content decreased, respectively. Functional properties also improved, with a slight increase in water absorption capacity despite a slight decrease in oil absorption capacity. Pasting property analysis revealed that SSF flour exhibited reductions across pasting temperature, peak, trough, and setback viscosities, whereas SmF flour demonstrated higher heat resistance with high pasting temperature but lower peak and trough, setback viscosities compared to the control. Instrumental texture analysis demonstrated that the SSF sample had the desirable crunch, also SmF is the most effective for masking leguminous bitterness. Hybrid burger patties indicated that the unfermented control exhibited the highest diameter shrinkage, cooking loss was most pronounced in the SmF patty. Also, texture analysis and moisture content of cooked patties indicated no significant differences among the samples. However, qualitative feedback in sensory evaluations of patty across all three samples highlighted improvements, specifically the addition of spices and enhancements to the product's overall juiciness for higher overall acceptability. The LCA revealed that raw material acquisition was the primary driver of total greenhouse gas emissions, ranging from 10.45–28.88 kg CO₂e for the patties analysed (control, SmF, SSF, Commercial) and 0.66–2.50 kg CO₂e for the crispbread. This is due to the high upstream impacts of beef. During the processing stage, pan-frying and baking emerged as the dominant sources of energy consumption for the patties and crispbreads, respectively. Switching to a plant-based diet isn’t always an easy sell for consumers. Raw yellow pea flour often faces market resistance due to its distinct “beany” off-flavors and natural anti-nutritional factors. To overcome these hurdles, this Master’s thesis investigates how microbial fermentation can improve the functional and sensory qualities of yellow pea flour. By utilizing Lactiplantibacillus bacteria for submerged fermentation (SmF) and Rhizopus delemar (formerly known as Rhizopus oryzae) fungi for Solid State Fermentation (SSF), we naturally improved the protein content and flour functional properties to transform it to food prototypes. With a growing global population, finding climate resilient and sustainable protein sources is an urgent priority. Traditional animal farming places a heavy burden on our planet by depleting fresh water resources and driving up greenhouse gas emission. In contrast, nutrient dense pulses like the yellow pea offer a profoundly greener footprint, requiring far less water and fossil energy than livestock. To bridge the gap between raw ingredients and final consumer options, the processed flours were tested in two food products namely, traditional Swedish crispbread and 50-50 beef to yellow pea hybrid burger patty. In the Crispbread trials, the two fermentation methods showed complementary physical and sensory strengths within the final products. The key strengths of SSF crispbread had a crunchy snap of traditional rye crispbread. Meanwhile, the key strength of the SmF crispbread formulation lie in its uniform acidification, which masked leguminous bitterness and eliminated beany notes, earning it the highest panel marks for flavor and overall sensory acceptance. The development of the hybrid burger patty targeted reducing meat intake without eliminating the familiar texture and flavour of traditional beef products. The key strengths of the fungal SSF hybrid patty are its low cooking loss and volume retention during pan frying, as the enzymatic breakdown from fungal growth enhances water binding to minimize shrinkage and maintain structural integrity in the pan far better than unfermented control or SmF formulations. Yellow pea Fermentation Plant-based Burger Patty Crispbread SSF SmF Food Engineering Nutrition and Food Chemistry Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9236810 2026-06-16T11:52:13Z AgricultureVeterinaryMedForestry

Från produkt till tarm : Överlevnad hos probiotiska bakterier under simulerade mag-tarm förhållanden https://lup.lub.lu.se/student-papers/record/9236810 Nilsson, Joy Thulin, Oskar I denna studie undersöktes levande mikroorganismer i kommersiella probiotiska produkter samt deras överlevnad i en simulerad mag-tarmmodell. Studien omfattade produkter i olika former såsom kapslar, pulver och livsmedel med varierande bakterieinnehåll och antal bakteriestammar. En första kontroll genomfördes före mag-tarmsimuleringen för att jämföra den deklarerade mängden levande mikroorganismer med den mängd som uppmättes i produkterna. Resultaten visade variation mellan produkterna där ett fåtal produkter uppvisade högre uppmätta värden än deklarerat innehåll, medan flera produkter uppvisade lägre värden. Produkterna genomgick därefter en in vitro-modell som simulerade passagen genom magsäcken och tunntarmen (duodenum och ileum). Resultaten visade att överlevnaden varierade mellan produkterna genom de olika stegen i modellen. Majoriteten av produkterna visade på minskade mängder levande mikroorganismer efter simuleringen. Skillnader observerades även mellan olika mikroorganismer och produktsammansättningar. Resultaten visade även att hög överlevnad genom simuleringen inte alltid motsvarade en hög mängd återstående mikroorganismer jämfört med det deklarerade innehållet. Resultaten visar att kommersiella probiotiska produkter skiljer sig åt både avseende innehåll av levande mikroorganismer och deras överlevnad under simulerade mag-tarmförhållanden. This study investigated viable microorganisms in commercial probiotic products and their survival after passage through a simulated gastrointestinal model. The study included products in different forms such as capsules, powders and foods with varying bacterial content and numbers of bacterial strains. An initial control was performed before the gastrointestinal simulation to compare the declared amount of viable microorganisms in the products with the measured content. The results showed variation between the products, where a few products showed higher measured values than the declared content, while several products showed lower values. The products were then exposed to an in vitro model simulating passage through the stomach and small intestine (duodenum and ileum). The results showed that survival varied between products throughout the different stages of the model. The majority of products showed reduced amounts of viable microorganisms after the simulation. Differences were also observed between different microorganisms and product compositions. The results also showed that high survival during the simulation did not always correspond to a high amount of remaining microorganisms compared with the declared content. The results show that commercial probiotic products differ both in terms of viable microorganism content and their survival under simulated gastrointestinal conditions. probiotics in vitro model gastrointestinal simulation lactic acid bacteria Bifidobacterium spp. Lactobacillus spp. food science Agriculture and Food Sciences swe Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH Lunds universitet/Livsmedelsteknik (kandidat) Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 M2 application/pdf

oai:lup-student-papers.lub.lu.se:9237193 2026-06-16T12:06:30Z AgricultureVeterinaryMedForestry Technology

Enhancing the resilience of the Swedish food system with regenerative methods https://lup.lub.lu.se/student-papers/record/9237193 Andersson, Elin Sverige står idag inför sitt mest allvarliga säkerhetspolitiska läge sedan andra världskriget, med globala pandemier, geopolitiska konflikter och extrema väderfenomen. Dessa händelser har synliggjort sårbarheterna i ett livsmedelssystem som bygger på 'just-in-time'-distribution och ett stort beroende av externa insatsmedel. Denna uppsats undersöker tankesättet bakom regenerativa livsmedelssystem och analyserar hur regenerativa metoder och regenerativt jordbruk, med fokus på jordhälsa, ökad biologisk mångfald och en förbättrad lönsamhet i jordbruket, kan stärka det svenska livsmedelssystemets motståndskraft. Syftet med studien är att identifiera centrala sårbarheter kopplade till klimatförändringar och resursberoende samt undersöka hur regenerativa metoder kan bidra till att möta dessa utmaningar. Med en utforskande, kvalitativ metod kombinerar studien en litteraturöversikt med 18 semi-strukturerade intervjuer med en bred variation av aktörer inom det svenska livsmedelssystemet, inklusive lantbrukare, industri, forskning, rådgivningstjänster, branschorganisationer, detaljhandel, kommuner och banker. Resultaten visar att regenerativa metoder, såsom minskad jordbearbetning, varierade växtföljder och integrerat växtskydd, bidrar med viktiga ekosystemtjänster som minskar behovet av mineralgödsel, växtskyddsmedel och bränsle. Detta ökar lantbrukets självständighet och motståndskraft mot extrema väderförhållanden. Samtidigt identifierar studien flera hinder för en omställning mot regenerativa system, däribland avsaknaden av en gemensam regenerativ definition, en upp-och-ner vänd pyramid för lönsamhet där lantbrukare får en oproportionerligt liten andel av försäljningspriset av livsmedel, samt en omfattande administrativ börda. Studien drar slutsatsen att regenerativa metoder har potential att bidra till ett mer motståndskraftigt livsmedelssystem, men att en framgångsrik omställning kräver ökad efterfrågan på en större variation av grödor från både förädlingsindustri och konsumenter, förbättrad infrastruktur för system såsom samodling, samt en omfördelning av det ekonomiska ansvaret längs hela livsmedelskedjan. Sweden is currently facing its most serious security policy situation since World War II, with global pandemics, geopolitical conflicts, and extreme weather events. These events have shown the vulnerabilities of a food system built on "just-in-time" distribution and heavy reliance on external inputs. This thesis explores the mindset of regenerative food systems and analyses how regenerative methods and regenerative agriculture with its focus on restoring soil health, increasing biodiversity and improving farm profit, can enhance the resilience of the Swedish food system. The objective of the study is to identify key vulnerabilities related to climate change and resource dependency and investigate how regenerative methods can address these challenges. Adopting an exploratory, qualitative approach, the study combines a literature review with 18 semi-structured interviews featuring a diverse range of actors, including farmers, industry, research, advisor services, industry organisation, retailers, municipality and banks. The results indicate that regenerative methods such as reduced tillage, diverse crop rotations, and integrated pest management provide critical ecosystem services that reduce the need for synthetic fertilizers, agrochemicals, and fuel, thereby increasing farm-level independence and resilience against extreme weather. However, the research identifies several bottlenecks to a regenerative transition, including a lack of a standardised definition or label, an "upside-down pyramid" of profitability where farmers receive a disproportionately small share of food prices, and a significant administrative burden. The study concludes that while regenerative methods are a viable solution for building a resilient food system, a successful regenerative transition requires increased demand for crop diversity from processors and consumers, improved infrastructure for systems like intercropping, and a redistribution of financial responsibility across the entire supply chain. Building a stronger Swedish food system for the future Food is something most of us take for granted. Every day, food travels through a long chain before reaching our plates, from farms and food companies to shops, restaurants and public kitchens. But this system depends on many things working together. Recent years have shown how quickly global events, such as pandemics, conflicts and extreme weather, can create challenges for food production and supply. This raises an important question: how can Sweden build a food system that is better prepared for the future? This study explores whether regenerative methods can contribute to a stronger and more reliable Swedish food system. Regenerative approaches are based on the idea that food production should not only avoid damaging the environment, but also help improve the conditions needed for future production. This includes supporting healthier soils, more diverse landscapes and farming systems that are better able to handle changes in weather and available resources. The research combines previous scientific knowledge with interviews from 18 different actors involved in the Swedish food system. The participants represented farmers, food industries, researchers, advisors, interest organisations, retailers, municipalities and banks. By listening to perspectives from different parts of the system, the study investigated both the opportunities and the challenges of moving towards more regenerative ways of producing and distributing food. The results show that regenerative methods can make the food system more prepared for future challenges. By improving the condition of agricultural land and making better use of natural processes, these methods can reduce the need for resources such as fertilisers, pesticides and fuel. This can make farms less vulnerable when access to resources is limited or when extreme weather affects production. The study also highlights that regenerative farming can create economic benefits for farmers through lower costs and new opportunities to sell products in different ways. At the same time, the research shows that changing the food system is not only about changing how food is produced. Many challenges appear after food leaves the farm. Today, the food system is built around large volumes, standardised products and efficient distribution. A shift towards regenerative production may require new ways of processing, selling and valuing food. The study identifies several barriers, including unclear understanding of what regenerative agriculture means, limited economic support for farmers, and a system where farmers often receive a small share of the final food price despite carrying many of the risks. The study concludes that regenerative methods can be an important part of creating a stronger Swedish food system, but that the responsibility cannot lie with farmers alone. For this transition to succeed, farmers, food companies, retailers, policymakers and other actors need to work together. By changing how we value food and how the different parts of the food system cooperate, Sweden can build a food system that is better prepared for future challenges while supporting both people and the environment. Att bygga ett starkare svenskt livsmedelssystem för framtiden Mat är något som de flesta av oss tar för givet. Varje dag transporteras livsmedel genom en lång kedja av aktörer innan de når våra tallrikar, från lantbruk och livsmedelsföretag till butiker, restauranger och offentliga kök. Men detta system är beroende av att många delar fungerar tillsammans. De senaste åren har visat hur snabbt globala händelser, såsom pandemier, krig och extrema väderfenomen, kan skapa utmaningar för livsmedelsproduktion och försörjning. Detta väcker en viktig fråga: hur kan Sverige bygga ett livsmedelssystem som är bättre förberett för framtiden? Denna studie undersöker om regenerativa metoder kan bidra till ett starkare och mer motståndskraftigt svenskt livsmedelssystem. Regenerativa metoder bygger på idén att livsmedelsproduktion inte bara ska undvika att skada miljön, utan även bidra till att förbättra de förutsättningar som krävs för framtida produktion. Detta innebär bland annat att förbättra jordhälsan, skapa mer varierade landskap och utveckla odlingssystem som bättre kan hantera förändringar i klimat och tillgången på resurser. Forskningen kombinerar tidigare vetenskaplig kunskap med intervjuer från 18 olika aktörer inom det svenska livsmedelssystemet. Deltagarna representerade lantbrukare, livsmedelsindustri, forskare, rådgivare, intresseorganisationer, detaljhandel, kommuner och banker. Genom att samla perspektiv från olika delar av systemet undersökte studien både möjligheterna och utmaningarna med att gå mot mer regenerativa sätt att producera och distribuera livsmedel. Resultaten visar att regenerativa metoder kan göra livsmedelssystemet bättre rustat för framtida utmaningar. Genom att förbättra jordhälsan och använda naturliga processer på ett effektivare sätt kan dessa metoder minska behovet av resurser såsom gödselmedel, växtskyddsmedel och bränsle. Detta kan göra lantbruk mindre sårbara när tillgången till resurser begränsas eller när extrema väderförhållanden påverkar produktionen. Studien visar även att regenerativt jordbruk kan skapa ekonomiska möjligheter för lantbrukare genom lägre kostnader och nya möjligheter att sälja produkter genom alternativa försäljningskanaler. Samtidigt visar forskningen att en förändring av livsmedelssystemet inte enbart handlar om hur maten produceras. Många utmaningar uppstår efter att maten lämnar gården. Dagens livsmedelssystem är uppbyggt kring stora volymer, standardiserade produkter och effektiva distributionskedjor. En omställning mot regenerativ produktion kan därför kräva nya sätt att förädla, sälja och värdera livsmedel. Studien identifierar flera hinder, bland annat en otydlig förståelse för vad regenerativt jordbruk innebär, begränsat ekonomiskt stöd till lantbrukare samt ett system där lantbrukare ofta får en liten andel av det slutliga livsmedelspriset trots att de tar de största riskerna. Studien drar slutsatsen att regenerativa metoder kan vara en viktig del i att skapa ett starkare svenskt livsmedelssystem, men att ansvaret för denna omställning inte enbart kan läggas på lantbrukarna. För att en regenerativ förändring ska lyckas behöver lantbrukare, livsmedelsföretag, handel, beslutsfattare och andra aktörer samarbeta. Genom att förändra hur vi värderar mat och hur de olika delarna av livsmedelssystemet samverkar kan Sverige bygga ett system som är bättre förberett för framtida utmaningar samtidigt som det stödjer både människor och miljö. regenerative agriculture soil health regenerative food systems resilience food system vulnerabilities food engineering nutrition and food chemistry Technology and Engineering Agriculture and Food Sciences eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9237596 2026-06-16T12:15:22Z AgricultureVeterinaryMedForestry Technology

From varied plate to dietary biodiversity https://lup.lub.lu.se/student-papers/record/9237596 Lilliestråle, Axel Carl Åke Rickard The healthfulness of a dietary pattern is not merely measured in its content of nutrients, but also of the diversity of the ingredients present. The methods of analyzing dietary diversity, such as Minimum Dietary Diversity for Women (MDD-W) index and Dietary Species Richness (DSR), have been developed in the last decades, used to capture different forms of dietary diversity. Increased dietary diversity has been shown to generate positive health outcomes, even when adjusting for dietary quality. Increased dietary diversity can have further implications on the environment and food system at large, as it can correspond to increased agrobiodiversity, or number of species present and used in the agricultural landscape. In this thesis I apply the contemporary knowledge of dietary diversity to analyze the dietary records data from the HELPFUL-trial conducted by Avesani et al. (2024) – an intervention study in which chronic kidney disease (CKD) patients were put on a more flexible plant predominant diet while retaining safe potassium levels. Since CKD can lead to substantial dietary restriction, it was particularly relevant to know the result on dietary diversity for that patient group, since CKD patients are commonly put on highly restrictive diets to avoid hyperkalemia. For assessing total dietary biodiversity on a species level, no increase in dietary diversity, neither in MDD-W nor DSR, was observed for the trial. However, when applying a threshold value of 15 g, to adjust for species in small amounts, there was an increase in the species count. Suggestions for future intervention studies of similar type could be to more actively stimulate a higher count of species intake, such as by connecting the intervention diet to recipes and meal plans. We have all learned the importance of safeguarding biodiversity in the natural world. But what if I told you that researchers in dietary science are becoming increasingly interested in reviewing the biodiversity of your plate, as a way of better understanding how healthy your diet is... The recommendation to “eat varied” is transitioning from a common sense catch phrase into a separate scientific discipline with refined techniques to link the variation of the plate to various health outcomes. Research of data from large cohort studies such as the EPIC trial shows that high dietary biodiversity, that is a high count of species in the food repertoire, is linked to positive health outcomes, even when adjusting for dietary quality. Meaning that many species on the plate is associated with positive health effects, beyond its impact on the nutrient intake – a topic that is currently drawing much new research efforts to better understand the intricacies. A high rate of dietary diversity can also enhance biodiversity in the farming landscape – after all, many species on the plate will correspond to many species used in agriculture. This connection sparked the modern scientific discipline of dietary biodiversity. Beyond the general population, if there is one group who could benefit from adding more diversity to the diet – it would be participants of chronic kidney disease (CKD). Because they are commonly advised to adhere to low-potassium foods – they are often missing out on a wide array of healthy foods, making their diet highly restricted. However, much research is conducted to find a more flexible approach for CKD patients, by allowing more plant rich and potassium rich diet with the help through medication. One such trial, called the HELPFUL-trial, was conducted by Carla Avesani and her team at the Karolinska Institute in Stockholm. In that study, the researchers were able to provide a more plant-predominant and potassium rich diet for CKD patients in a safe way. While the trial was a success in many ways, the researchers did not measure the dietary diversity of the patients’ diet – despite that being such central parameter for the diets of CKD patients. The HELPFUL-trial serves a good example to analyze dietary records from the viewpoint of dietary biodiversity. In this thesis, I have applied the contemporary knowledge of dietary diversity and applied it to analyze the dietary records data from the HELPFUL trial. And for results? Well, let’s just say that the researchers behind the study were excited to know that the patients actually did consume more species during the intervention – at least when cutting away the dietary noise, i.e. ingredients with less than 15 grams. Suggestions for future intervention studies of similar sort, to improve DSR even further, is to more actively find ways to stimulate a higher species intake, such as by implementing cooking education and spreading recipes and menu ideas for the participants as part of the intervention. Dietary diversity is a relatively new subject within food science and nutrition, with much of the traditional tools used to gather food records poorly adapted for the topic. In this thesis I discuss and explore suitable ways to calculate dietary diversity from food records data and what to consider for future calculations. Dietary Diversity Dietary Biodiversity Dietary Species Richness DSR Minimum Dietary Diversity for Women MDD-W Chronic Kidney Disease CKD Agrobiodiversity Dietary records data Artificial Intelligence AI Food Engineering Nutrition and Food Chemistry Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9230472 2026-06-16T11:11:34Z AgricultureVeterinaryMedForestry Technology

Examining the validity of a new rapid method for mapping out proteins in milk https://lup.lub.lu.se/student-papers/record/9230472 Zi, Yu Nguyen, Khanh Minh Mai Milk protein compositions play a pivotal role in physicochemical and technological properties of milk, particularly in rennet coagulation in cheese production. Conventional analytical methods such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography–high resolution mass spectrometry (LC-HRMS) provide detailed protein characterization but require long analysis times, extensive sample preparation and specialized instruments. Therefore, a need for another rapid method for practical routine protein profiling in dairy applications. The aim of this study was to validate microfluidic chip electrophoresis using the Agilent 2100 Bioanalyzer and Protein 80 kit as a rapid method for milk protein profiling and to investigate if protein profiles obtained by this technique are correlated with rennet-induced coagulation properties. Raw milk samples collected from seventeen dairy farms and four dairy plant silos in southwestern Sweden were analysed. Protein profiles obtained by the Bioanalyzer were compared with LC-HRMS data, and relationships between protein fractions and rheological parameters were evaluated. The Agilent 2100 Bioanalyzer successfully detected and profiled the major milk protein fractions, including α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), β-lactoglobulin (β-LG), and α-lactalbumin (α-LA). Good reproducibility was observed for the major protein peak and overall protein distribution patterns showed agreement with LC-HRMS. However, differences were observed for certain protein fractions, particularly proteins with overlapping peaks and post-translational modifications. Correlation plots revealed moderate relationships between casein fractions and rheological properties. Among the caseins, κ-CN showed the strongest association with yield stress, suggesting a potential contribution to gel network formation during rennet coagulation. Nevertheless, this indicated that milk coagulation behaviour is influenced by multiple factors beyond protein composition alone. This study is managed within the PhD project “From farm to dairy: Sustainable milk quality for profitable cheese production” by Simon Höxter. By validating this rapid protein profiling technique and correlating its relationship to coagulation properties, this thesis contributes to the development of more efficient measurement for characterizing milk quality in industrial cheese production. To summarize, microfluidic chip electrophoresis using the Agilent 2100 Bioanalyzer demonstrates potential as a rapid and reproducible method for milk protein profiling. Although further experiments are required before the method can be considered fully suitable for quantitative protein analysis, its speed, automation, and low sample requirements make it a promising screening tool for dairy research and industrial applications. Milk contains different proteins that are important for making dairy products. The amounts of different types of proteins present in milk can affect how well milk coagulates and therefore affect how efficiently cheese can be produced. Dairy industries are in search of more rapid and reliable methods to analyze milk proteins. However, many current laboratory techniques are expensive, require highly specialized equipment and can take a long time to analyse. This project investigated whether microfluidic chip electrophoresis could be used to analyze milk proteins as a new protein analysis method. The method was performed using an Agilent 2100 Bioanalyzer, an instrument that separates proteins according to their weight and produces a protein profile within a short time. Milk samples were collected from Swedish dairy farms and silos were analysed and compared with results from LC-HRMS, a common advanced protein analysis method. The results showed that the Bioanalyzer could successfully detect the major milk proteins and generate repeatable protein profiles while requiring only small sample volumes and limited preparation. The method was much faster than advanced mass spectrometry techniques and therefore has potential for screening large numbers of milk samples. However, it was less precise when distinguishing proteins that have very similar structures or molecular weights. The study also explored whether differences in protein composition were related to milk coagulation properties that are important for cheese production. Some relationships were observed, particularly for κ-casein, a protein known to play an important role in curd formation. Nevertheless, protein composition alone could not fully explain differences in coagulation behaviour between milk samples. In conclusion, the Agilent 2100 Bioanalyzer is not yet a replacement for advanced analytical methods such as LC-HRMS. However, it shows strong potential as a rapid and practical tool for routine milk protein screening in the dairy industry where fast results and high sample throughput are important. Milk proteins HPLC Microfluidic chip electrophoresis Protein profiling Milk coagulation Cheese production Food Engineering Nutrition and Food Chemistry Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf

oai:lup-student-papers.lub.lu.se:9238192 2026-06-16T14:05:10Z AgricultureVeterinaryMedForestry Technology

Towards plant-based drinks with complete and digestible proteins : Formulation, protein quality, and the effect of phytase on protein digestibility of hemp-quinoa and rapeseed-faba bean beverages https://lup.lub.lu.se/student-papers/record/9238192 Neri, Cassia Gómez Gómez-Díaz, Rosalina There is a market gap regarding diversity within plant-based beverages with a complete amino acid profile. For this reason, new ingredients that could be used for the formulation of two plant-based drinks were researched: one combining raw ingredients like seeds, and the other one using protein isolates. Once the final formulations were decided, the resulted drinks included a beverage made of quinoa and hemp hearts, and another one made from rapeseed and faba bean protein isolates. Afterwards, the drinks were analysed following the Dumas method. Its total nitrogen and protein content were evaluated, and for the hemp-quinoa drink a 1.12% of protein was obtained, while for the rapeseed-faba drink, 3.36% protein content was reached. Following the calculation of the amino acid scores during the formulation step, the protein digestibility-corrected amino acid score (PDCAAS) and the digestible indispensable amino acid score (DIAAS) were calculated for the hemp-quinoa (87%) and the rapeseed-faba (94%) beverages, respectively. In order to find out the actual amount of all the amino acids present in each of the drinks, samples were sent to Eurofins, where a total amino acid analysis was performed. The FAO/WHO amino acid requirements for adults were used as a reference. Using these values, for the hemp-quinoa beverage the only limiting amino acid was lysine (96%), while the estimated AAS presented leucine and lysine as the limiting amino acids (97.3% and 97.2%, respectively). As for the rapeseed-faba drink, while the estimated AAS was over 100%, the actual values presented two limiting amino acids: leucine (99%) and valine (97%). Since both drinks were of plant-based origin, the study of the presence of different antinutrients was contemplated. Phytic acid was especially considered, as it can bind to proteins hindering their absorption rates. The use of food-grade phytase was applied to reduce the phytic acid content and, subsequently, the Bradford assay was used to evaluate if it led to an increase in the solubility of the proteins, and phytic acid content was also measured. The results concluded that even though the phytic acid was reduced after phytase treatment, this did not impact the protein solubility. An in vitro enzymatic digestion was performed following the INFOGEST protocol in both beverages before and after the phytase treatment. The resulting products were analysed using a colourimetric assay (OPA) and SDS-PAGE to evaluate the effectiveness of the digestion and of the phytase treatment. The conclusion reached was that the digestion indeed worked, as the concentration of free amino acids increased and the band intensity in the gel was lower for the digested samples, but with no significant difference between phytase-treated and untreated samples. The conclusion reached was that there is a challenge in finding the balance between making a plant-based beverage with a complete amino acid profile while keeping it palatable by consumers. Even with the limitations involved in this thesis like time and equipment, two beverages were formulated that almost met the amino acid score goal while achieving positive flavours and mouthfeel. Plant-based drinks with better protein: is it possible? Yes. And we can (almost) prove it. Plant beverages can have all the essential amino acids (those our bodies cannot make on their own) in the right amounts, meaning they can be complete protein sources just like cow’s milk, when foods such as beans and seeds are combined, as they complete each other’s missing amino acids. We set out to make two drinks: hemp-quinoa team on one side, and rapeseed-faba bean isolates on the other, and the result is... that they are extremely close to being complete! Both drinks have all 9 essential amino acids in almost the perfect ratio for adults, and by that we mean meeting 100% of our body’s needs. By combining hemp and quinoa whole seeds, lysine is the only essential amino acid that does not fully reach the target, reaching 96% of the amount adults need. The rapeseed and faba bean isolates make a beverage that is missing a bit of leucine and valine, meeting 99% and 97% of our needs, respectively. These gaps are very small, and a few adjustments to the ingredient ratios and to the formulation could push both drinks toward becoming complete protein sources. Still, both beverages are already far ahead of most plant milk-alternatives on the market, including oat, almond, and rice drinks. The rapeseed-faba bean drink’s nutritional profile is similar to or even better than cow’s milk. It has 3.4% protein, the same as cow’s milk, but with lower levels of saturated fats and sugar. The quinoa-hemp beverage has less protein (1.1%), but this amount is still higher than almond and rice beverages, and it also has a low fat and sugar content. Why does any of this matter? A growing number of people are choosing plant-based diets for environmental and ethical reasons, but also for personal health benefits. Sweden’s plant-based dairy market alone is estimated at 140 million dollars. However, most plant-based milk alternatives are weak protein sources, with low protein content, incomplete amino acid profiles, and proteins that are difficult to digest. There is a real market gap for plant drinks that can actually compete with cow’s milk on protein quality and quantity. Better protein does not only mean having all the essential amino acids in the right amounts, but it also means making sure that the protein is easy to digest, so that the amino acids are released during digestion, then absorbed, and made available for the body to use. Plant proteins are usually more difficult to digest than animal proteins for a few reasons. One of them is that they contain antinutrients, such as phytic acid, which binds to minerals and proteins and blocks them from being properly digested. For this very reason, we decided to add an extra ingredient to our formulation: phytase, the enzyme that breaks down phytic acid. By breaking down phytic acid, the proteins and minerals are freed and can be digested and absorbed. By reducing phytic acid, we aimed to make the digestion of protein easier. But how do we know if our plan actually worked? As scientists often do, we simulated the plant-based milk-alternatives’ digestion in the lab, analysed the drinks before and after digestion with and without phytase, and then compared results. The enzymatic treatment did reduce phytic acid in both beverages before digestion in moderate amounts, however, we found no clear evidence that the proteins were digested more easily. We think that not enough phytic acid was reduced, and that it would be interesting to explore if, by accommodating the enzyme to its preferred conditions (it works best in acidic environments, but our drinks are neutral), the phytic acid could be further reduced and perhaps lead to better-digested proteins. For our beverages, we picked unconventional ingredient combinations, hemp + quinoa and rapeseed + faba bean, that do not exist as commercial products today. We also tried to choose our ingredients based on how sustainable they are. The rapeseed protein isolate (Vertis™ CanolaPRO®) is a certified upcycled plant protein obtained from rapeseed meal, oil extraction leftovers. Faba bean crops have low carbon footprints and fix nitrogen from the air, meaning less fertilisers needs to be used, while hemp is considered a highly sustainable crop because it absorbs and stores carbon dioxide. This work provides a starting point for researchers and food developers interested in creating better plant-based milk alternatives. It shows that combining plant sources that complete each other’s amino acid profiles is a powerful strategy for improving amino acid deficiencies and potentially reaching protein completeness, with careful considerations about the ingredients’ ratio. It also provides knowledge on treating foods with phytase as a base for future research into improving plant protein digestibility. plant-based drinks complete amino acid profile hemp quinoa rapeseed faba bean protein isolates phytase protein digestibility in vitro digestion simulation INFOGEST plant-based milk alternatives food engineering nutrition and food chemistry Agriculture and Food Sciences Technology and Engineering eng Lunds universitet/Livsmedelsteknik och nutrition (master) 2026 H2 application/pdf