Food science

Supply Chain Collaboration to Reduce Food Loss and Waste in Food Supply Chains

Jessica Holmqvist and Linn Bergman, Environmental Economics and Management - Master's programme Summary For our thesis, we have investigated supply chain collaboration to reduce food loss and waste

Food losses and Waste at Bakeries

Indrachapa Balasooriya, Sustainable Food Systems - Master´s Programme Summary Reducing food waste is necessary to assure food security and overcome environmental issues. This study was aimed to

Climate Change Adaptation Measures and their Determinants

Hala Saab, Agricultural, Food and Environmental Policy Analysis (AFEPA) - Master´s Programme Summary This study conducted surveys in the Bekaa Valley of Rachaya district to identify the most common

Understanding Indonesian Most Strategic Food Consumption Pattern and Welfare Impacts of Price Increase Events

Ibnu Hamzah, Agricultural Economics and Management - Master's programme Summary This study's principal aims are to understand the Indonesian most strategic food consumption pattern and calculate the

A case study of analyzing Vertical Farming Business Model

Bahareh Maleki, Agricultural Economics and Management - Master's programme Summary The world's population is projected to increase to 9 billion by 2050 according to the Food and Agriculture

Consumers´ Food Waste Behaviour in Uppsala

Marco Tasca, Agricultural Economics and Management - Master's programme Summary Around one-third of the total food provided for human consumption is wasted throughout the production-consumption chain

Emission and Dietary Policy-Interventions for Differentiated Fish products

Tobias Nilsson, Environmental Economics and Management - Master's programme Summary IPCC estimates that food systems contribute to one-third of global GHG emissions. Included therein are emissions

Provitamin A biofortification of cassava through genetic approaches

Thuong HA, Plant Biology for Sustainable Production - Master's Programme Summary In many parts of Africa, cassava is a principal food and seen as a potential crop for coping with climate change,

Development of flexitarian food product- the flexi hot dog

Valli Tirounavoucarassou, Sustainable Food Systems - Master's programme Summary Many studies show that plant-based diets are good for both human health and the environment and recommends lowering

Sustainable meat consumption

Julia Linderson, Agricultural Economics and Management - Master's programme Summary Global warming, declining biodiversity, a lack of natural resources, and social fundamentals are affected by our

The Effect of an Environmental Tax on the Consumption of Dairy and Plant-Based Drinks

Daniel Törnqvist, Environmental Economics and Management - Master's programme Summary In the light of global greenhouse gases (GHG) mitigation targets, this study aims to investigate if a

Livsmedelsförsörjningens vara eller icke vara? Synen på resiliens hos olika grupper inom lantbruksbranschen

Anton Nilsson, Susanna Erlewein, Lantmästare - kandidatprogram Sammanfattning Resiliens är ett mycket brett begrepp och kan implementeras på olika sätt beroende på situation. Genom kvalitativa