Browsing by Subject "Food"

Now showing 1 - 4 of 4

Alte und neue Wege des Gemeinschaftsmarketings für Agrarprodukte und Lebensmittel
(2007) Rügge, Matthias; Kliebisch, Christoph
Gemeinschaftsmarketing für Agrarprodukte und Lebensmittel ist spätestens seit der Ein-führung des Absatzfondsgesetzes im Jahr 1969 das zentrale Instrument zur Absatzförde-rung in der Agrar- und Ernährungswirtschaft. Institutionalisiert in der Centralen Marketing-Gesellschaft der Deutschen Agrarwirtschaft (CMA) ist das Gemeinschaftsmarketing jedoch vor allem in der jüngeren Vergangenheit zunehmender Kritik ausgesetzt. Mit dem vorlie-genden Beitrag soll daher neben einem historischen Abriss zum Gemeinschaftsmarketing für Agrarprodukte und Lebensmittel und dem derzeitigen Organisationsaufbau ein Blick auf andere Organisationsformen des Gemeinschaftsmarketing gelenkt werden. Exemplarisch geschieht dies anhand des Modells der ?Levy Boards? in Großbritannien. Letztlich wird hierbei der Frage nachgegangen, ob bzw. welche Elemente dieses Modells für das bundesdeutsche Gemeinschaftsmarketing Vorbildcharakter haben.
Food and men in cinema : an exploration of gender in blockbuster movies
(2009) Parasecoli, Fabio; Bellows, Anne
The goal of this dissertation is to examine how popular movies, often called ?blockbusters? when referring to their international success at the box office, portray masculinity and men?s interactions around food and eating. The common and mundane objects, attitudes, and practices that revolve around food play an important role in men's personal development and social interactions. More specifically, the research is aimed at investigating how food representations in film embrace, naturalize, or question cultural assumptions about masculinity and gender relations. On the base of the relevant literature in masculinity studies, food studies, and film studies, I developed two hypotheses: 1. Food-related scenes provide an apparently neutral and natural space for representations of masculinity to be conveyed. For this reasons these scenes tend to be overlooked by viewers, despite their frequency. 2. The analysis of food-related scenes can help us identify a set of recurrent traits that outline diverse masculinity models offered to audiences around the world. In order to test my hypotheses, I identified a sample constituted by of all the movies (excluding cartoons) that earned more than 250 million US dollars outside the United States between 1990 and 2007. I applied content analysis - a methodology often used in media and communication studies ? to this sample, pinpointing and quantifying all the food-related scenes I observed in each movie. Furthermore, by coding these scenes according to recurrent categories based on theme and content, I was able to gauge their statistical frequency in order to determine the most recurring ones, which can also be considered the most relevant in the cultural perceptions of masculinity. The analysis of the sample, which consists of 58 movies, originated a taxonomy of 151 coding categories (?situational scripts?) that cover 940 food-specific scenes (?occurrences?) involving men and food. The analysis also allowed me to identify 5 broad narrative arcs (?interpretive types?) describing the development (or lack thereof) of the male protagonists in the 58 movies. The examination of the function of the scenes within the different story lines indicates that most food-related occurrences, due to their secondary role, are perceived as natural and normal, thus becoming virtually invisible to the viewers. Their apparent ordinariness and familiarity offers an apt environment for the representation of values, attitudes and behaviors that reflect widely accepted and culturally sanctioned templates of what a man should be like and act like. Most food scenes offer images of strong, determined, and powerful males, ready to assert themselves over other men and over women. White, adult, middle or working class masculinities are equated with mainstream, acceptable, hegemonic masculinities. The absence of scenes featuring women around food without men confirms the role of food as a tool for control and negotiation among genders and their established social roles. The data also show that food is often featured in scenes where men share and celebrate, underlining its social significance and its function as a cultural marker to identify groups and to exclude outsiders. However, the emotional and more intimate values connected to food and ingestion are not totally erased, revealing aspects of masculinity less connected to power and social performance but still relevant for the males? personal lives. It is also intriguing that many scenes refer to the fear of being ingested, showing deeply ingrained insecurities. In sum, food related scenes involving men in the movie sample on one side reiterate well-established models of masculinity, while on the other they reveal aspects of fragility and anxiety that otherwise would not be traceable in other kinds of scenes, especially in action movies.
Safety assessment of coagulase-negative staphylococci used in food production
(2015) Seitter, Marion; Hertel, Christian
Coagulase-negative staphylococci (CNS) are used in starter cultures for the production of fermented meat products due to their involvement in the development of desired red color, characteristic flavor as well as ensuring stability. But also other CNS species like S. condimenti, S. piscifermentans, S. equorum and S. succinus have a potential for future use in starter cultures. The safety of fermented food products is principally proven by long-term experience as traditional methods are considered safe based on their long “history of safe use”. However, for the last mentioned species long-term experience concerning sanitary harmlessness exists only with limitations. To get an insight in safety relevant properties of food associated CNS in Chapter III-V strains of the species S. carnosus, S. condimenti and S. piscifermentans (S. carnosus-group) as well as S. equorum, S. succinus and S. xylosus (S. xylosus-group) were phenotypically and partly genotypically investigated. Based on these insights in Chapter VI a DNA microarray was developed for rapid and simultaneous detection of various safety relevant properties in CNS with future use in the food production. To increase the application potential of this microarray, additionally technological relevant properties were considered in the array design. Subsequently, the designed microarray was used for the genotypic investigation of phenotypically characterized CNS concerning the presence of safety relevant properties. In Chapter III, antibiotic resistances of 330 CNS belonging to S. carnosus- and S. xylosus-group isolated from food and starter cultures were examined. Resistances to 21 antibiotics were phenotypically determined and resistance genes blaZ, lnuA and tetK were detected in strains showing phenotypic resistances to ß-lactam antibiotics, lincomycin and tetracycline. Antibiotic resistance profiles in strains of the species S. equorum, S. succinus and S. piscifermentans are described and due to the high number of investigated strains an insight regarding the occurrence of antibiotic resistances in food associated CNS is given. In Chapter IV toxin production of food associated CNS belonging to S. carnosus- and S. xylosus-group was investigated. First, 330 strains isolated from food, starter cultures and clinical isolates have been analyzed to hemolytic activity on human and sheep blood agar plates. Secondly, the ability of 35 selected strains to produce staphylococcal enterotoxins, toxic shock syndrome toxin 1 and exfoliative toxin A has been examined by immunoblot analysis. The chapter demonstrates that CNS strains present in high numbers in fermented food cannot necessarily be regarded as safe. Thus, strains used in the production of fermented food should be analyzed with respect of their toxigenic potential to avoid negative effects on human health. Chapter V is dealing with the formation of binding proteins to extracellular matrix proteins (ECM) and the production of biogenic amines (BA) by 32 CNS of S. carnosus- and S. xylosus-group. Binding capacity of CNS to the ECM fibronectin and fibrinogen was investigated by detection of fluorescent labeled cells which were added to microtiter plates coated with ECM. The formation of six important BA was examined by HPLC using growing and resting cells. By the results of this chapter the ability of food associated CNS to develop undesired properties like the formation of binding proteins to ECM and BA was demonstrated. Thus, further research is needed concerning potential risks and the importance on human health if strains with these properties are used in the production of fermented food. In Chapter VI, the design of a polynucleotide based DNA microarray as screening tool to detect genes of potential health concern and technological relevance in food associated CNS is described. The array considered 220 genes encoding for antibiotic resistances, hemolysins, toxins, amino acid decarboxylases (involved in the formation of BA), binding proteins to ECM, lipases, proteases, stress response factors, and nitrate dissimilation. Hybridization experiments were performed using genomic DNA isolated of 32 in Chapter III-V phenotypically characterized CNS allowing the detection of e.g. antibiotic resistance genes blaZ, lnuA, and tetK. Genes coding for decarboxylases as well as fibronectin and fibrinogen binding proteins were rarely correlated with the phenotype. Toxin genes could not be detected, whereas technological relevant genes like genes coding for proteases, lipases, catalase, superoxide dismutase or genes involved in dissimilatory nitrate reduction resulted in hybridization signals. The present thesis provides data concerning safety relevant properties in food associated CNS which are important for accurate safety assessment. Comparison of the results of Chapter III-V with them of Chapter VI showed that antibiotic resistances, formation of toxins and binding proteins to ECM are more present in strains of S. xylosus- than in S. carnosus-group. In context with safety assessment of food associated CNS, the designed microarray can be used as screening tool for the detection of safety relevant combined with technologically important properties (nitrate dissimilation, control of oxidative damage by catalase, flavor formation by proteases and lipases). Summarizing, the array is able to make a contribution in enhancing the selection criteria of CNS used as starter organisms in respect to food safety as well as technologically relevant properties.
Sustainable food packaging: An updated definition following a holistic approach
(2023) Dörnyei, Krisztina Rita; Uysal-Unalan, Ilke; Krauter, Victoria; Weinrich, Ramona; Incarnato, Loredana; Karlovits, Igor; Colelli, Giancarlo; Chrysochou, Polymeros; Fenech, Margaret Camilleri; Pettersen, Marit Kvalvåg; Arranz, Elena; Marcos, Begonya; Frigerio, Valeria; Apicella, Annalisa; Yildirim, Selçuk; Poças, Fátima; Dekker, Matthijs; Johanna, Lahti; Coma, Véronique; Corredig, Milena
Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. Previous papers paved the way toward a sustainable food packaging definition, but it is far from being commonly accepted or well usable in the broad food systems domain, which further results in uninformed choices for sustainable food packaging made by all stakeholders in the value chain: producers, distributors, practitioners and consumers. Therefore, this work aims first at giving a state-of-the-art overview of sustainable food packaging terms (38 similar terms were identified and grouped into four clusters: Sustainable, Circular, Bio and Other sustainable packaging) and definitions using systematic (narrative) review analysis and ‘controlled expert opinion feedback’ methodology. Second, it aims to offer an updated definition for sustainable food packaging, which is also specific to food packaging and be simple, coherent, easily understandable, and communicable to everybody. The applied holistic approach intends to include all aspects of the food-packaging unit, to consider food safety and packaging functionality, while taking into account different disciplines and challenges related to food packaging along the supply chain. Being a balancing act, a sustainable food packaging may not be a perfect solution, but contextual, suboptimal and in need of constant validation.