Sökning: "food losses"

Visar resultat 1 - 5 av 60 avhandlingar innehållade orden food losses.

  1. 1. Environmental Imprint of Human Food Consumption Linköping, Sweden 1870 - 2000

    Detta är en avhandling från Linköping : Linköping University Electronic Press

    Författare :Tina-Simone Schmid Neset; Ulrik Lohm; Susanne Kytzia; [2005]
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; food consumption; 19th and 20th century; Sweden; material flow analysis; MFA ; substance flow analysis; nitrogen; phosphorus; spatial imprint; lantbruk; miljöaspekter; livsmedelsindustri; livsmedelskonsumtion; markanvändning; Östergötland; 1800-talet; FORESTRY; AGRICULTURAL SCIENCES and LANDSCAPE PLANNING Product science Food science; SKOGS- och JORDBRUKSVETENSKAP samt LANDSKAPSPLANERING Produktforskning Livsmedelsvetenskap;

    Sammanfattning : Human food consumption has changed from the late 19th century to the turn of the millennium, and so has the need for resources to sustain this consumption. For the city of Linköping, situated in southeastern Sweden, the environmental imprint of an average inhabitant’s food consumption is studied from the year 1870 to the year 2000. LÄS MER

  2. 2. Food Packaging for Sustainable Development

    Detta är en avhandling från Karlstad : Karlstad University

    Författare :Helén Williams; Fredrik Wikström; Ole Jørgen Hanssen; [2011]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Packaging; sustainable development; service perspective; food losses; food waste; consumer interaction; life cycle assessment - LCA; consumer value; Miljö- och energisystem; Environmental and Energy Systems;

    Sammanfattning : Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. LÄS MER

  3. 3. Loss Minimisation in Dynamic Food Processes

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Marcus Henningsson; [2005]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; CFD; dual plane ERT; ERT; waste minimisation; loss; milk; density; sensor fusion; multivariate calibration; electrical resistance tomography; dairy process; turbidity; conductivity;

    Sammanfattning : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. LÄS MER

  4. 4. Supply and value chain analyses of warqe food products in relation to post-harvest losses

    Detta är en avhandling från ; Department of Energy and Technology, Swedish University of Agricultural Sciences

    Författare :Ashenafi Chaka Tuffa; Sveriges lantbruksuniversitet.; [2016]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Post-harvest losses are a global problem and are of critical importance in food-insecure countries such as Ethiopia. Losses of root and tuber crops are known to be high in developing countries, where many of the population are dependent on these crops. Warqe (Ensete ventricosum (Welw.) Cheesman) is a staple crop in Ethiopia. LÄS MER

  5. 5. Supermarket food waste : prevention and management with the focus on reduced waste for reduced carbon footprint

    Detta är en avhandling från ; Department of Energy and Technology, Swedish University of Agricultural Sciences

    Författare :Mattias Eriksson; Sveriges lantbruksuniversitet.; [2015]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : Food waste occurs along the entire food supply chain and gives rise to great financial losses and waste of natural resources. The retail stage of the supply chain contributes significant masses of waste. Causes of this waste need to be identified before potential waste reduction measures can be designed, tested and evaluated. LÄS MER