There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. The technological and functional characteristics of the starter culture strains Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, and probiotic bacterial strains Bifidobacterium animalis subsp. lactis BB12, Lactobacillus acidophilus LA-5 and Lactobacillus casei Shirota were investigated. The tests included the milk fermentation, resistance to salt and heat, bile and acid resistance, and growth at a range of temperatures. The probiotic strains differed in their resistance to salt, bile salts and acid. Inhibitory interactions between probiotic bacterial strains with each other and with starter culture strains were not detected. The probiotic bacteria and starter culture strains used have an ability to grow together on homofermentative and heterofermentative differential agar and fermentation of fructose in different levels. Non-starter cheese (NSC), cheese with starter strains (SCS), and cheese with starter and probiotic strains (PSC) were manufactured. The levels of mesophilic aerobic and lactic acid bacteria, moulds and yeasts, and Enterobacteriaceae were evaluated in all cheeses. Their contents of fat, total solids, salt and pH value were tested during 21 days of storage at 2-5°C. Starter culture strains contributed to maintaining the quality of all cheeses, through decreasing the viable count of some undesirable microbes. Cheeses differed in the intensity of the crumbliness attribute, and in preference and intensity of colour attribute. The colour of starter soft cheese, which was tested using a colorimeter, was closer to the colour of probiotic soft cheese than those cheeses which were manufactured without starter culture. The microbial status, storage conditions, rancidity, and the sensory characteristics of unripened soft cheese, which was manufactured with starter culture strains only, were determined during the storage for 50 days at 2-5°C, as well as during their shelf life for the product. Modified Atmosphere Packaging (MAP) contributed to slowing the growth of unwanted microbes, and decreased the values of TBA, TVB-N and TMA in soft cheese. Consequently, delaying the undesirable changes and maintaining the quality of the product and extending its shelf life, when compared with vacuum, brine, and air packaging methods, under the same storage conditions. Potential effects of inulin on the cheese quality and sensory characteristics of probiotic soft cheese were investigated. The cheeses differed in their loads of lactic acid bacteria, in addition to the total solids and water activity. The levels of probiotic bacterial strains were higher in probiotic soft cheese that manufactured with inulin than in cheese without inulin, with a potential in the formation synbiotic between the probiotic strains LA-5 and BB12 and inulin. Both cheeses were recorded to have high acceptance in the cheese attributes, in terms of appearance, aroma, colour texture and the overall acceptance. The presence of inulin increased the hardness of cheese under vacuum packaging, after storage for 14 days at 2-5°C.

This study presents a comprehensive overview of the current state of the Milne Ice Shelf and how it has changed over the last 59 years. The 205 ±1 km2 ice shelf experienced a 28% (82 ±0.8 km2) reduction in area between 1950 – 2009, and a 20% (2.5 ±0.9km3 water equivalent (w.e.)) reduction in volume between 1981 – 2008/2009, suggesting a long-term state of negative mass balance. Comparison of mean annual specific mass balances (up to -0.34 m w.e. yr-1) with surface mass balance measurements for the nearby Ward Hunt Ice Shelf suggest that basal melt is a key contributor to total ice shelf thinning. The development and expansion of new and existing surface cracks, as well as ice-marginal and epishelf lake development, indicate significant ice shelf weakening. Over the next few decades it is likely that the Milne Ice Shelf will continue to deteriorate.

This study presents the first comprehensive assessment of the Petersen Ice Shelf and the Petersen Bay epishelf lake, and examines their current characteristics and changes to their structure between 1959 and 2012. The surface of the Petersen Ice Shelf is characterized by a rolling topography of ridges and troughs, which is balanced by a rolling basal topography, with thicker ice under the surface ridges and thinner ice under the surface troughs. Based on thickness measurements collected in 2011 and area measurements from August 2012, the Petersen Ice Shelf has a surface area of 19.32 km2 and a mean thickness of 29 m, with the greatest thicknesses (>100 m) occurring at the fronts of tributary glaciers feeding into the ice shelf. The tributary glaciers along the northern coast of Petersen Bay contributed an estimated area-averaged 7.89 to 13.55 cm yr-1 of ice to the ice shelf between 2011 and 2012. This input is counteracted by a mean surface ablation of 1.30 m yr-1 between 2011 and 2012, suggesting strongly negative current mass balance conditions on the ice shelf. The Petersen Ice Shelf remained relatively stable until 2005 when the first break-up in recent history occurred, removing >8 km2 of ice shelf surface area. This break-up led to the drainage of the epishelf lake once the ice shelf separated from the southern coast, providing a conduit through which the freshwater from the lake escaped. More break-ups occurred in summers 2008, 2011 and 2012, which resulted in a >31.2 km2 loss in surface area (~63% of June 2005 area). While ephemeral regions of freshwater have occurred along the southern coast of Petersen Bay since 2005 (with areas ranging from 0.32-0.53 km2), open water events and a channel along the southern coast have prevented the epishelf lake from reforming. Based on these past and present observations it is unlikely that Petersen Ice Shelf will continue to persist long into the future.

The goal of this thesis is to provide a reader with a comprehensive outlook on the cost-pricing process in a real FMCG company. Firstly, the thesis concentrates on the theoretical background of cost methodologies and pricing strategies from a perspective of a private firm. Secondly, the thesis presents a tool, which calculates the reflection of the change in the commodity cost on the shelf price of a good. Thirdly, statistical testing is applied in order to identify if the model could correlate with reality based on historical data. In this part the thesis discusses the limitations of the model and gives more real life examples of how the price is set, besides the commodity influence. Thanks to it, a reader will be able to draw conclusions from the given information and deeper understand the complexity of the FMCG market industry.

Des épisodes à Dinophysis affectent périodiquement l'exploitation des fruits de mer dans le Bassin d'Arcachon. Le réseau de surveillance interne au Bassin d'Arcachon montre que Dinophysis est advecté de l'océan ouvert. Le but de cette étude est de déterminer l'origine de Dinophysis. Des campagnes en mer sur le plateau continental Aquitain ont permis d'identifier une zone propice au développement de Dinophysis au large de Capbreton. Les épisodes à Dinophysis dans le bassin d'Arcachon se produisent suite à des vents d'Ouest qui induisent des courants vers le Sud d'après la littérature. L'étude des données hydrodynamiques acquises pendant les campagnes met en évidence un processus complexe et nouveau suite aux vents d'Ouest: de forts courants le long de la côte vers le Nord capables de transporter Dinophysis de Capbreton jusqu'au Bassin d'Arcachon. Un travail de modélisation a permis de reproduire ce courant et d'étudier son mécanisme particulier lié coin Sud-Est du Golfe de Gascogne. / Abstract

This Diploma Thesis, Analysis of on-shelf-availability in FMCG industry, describes and analyses the project of Unilever CR company and one of its retail customers. Its theoretical part defines the supply chain and its specifications in FMCG (fast moving consumer goods) industry. It tries to find out why there are several cases when goods are not available on shelf for final buyer (project OSA- on shelf availability). The results and project itself is a part of analytical part of this Thesis. Last but not the least is the part analyzing the measures to avoid the out of stock situation in next occasions.

This thesis deals with category management of baby food on the Czech market. The goal of the thesis is to determine the theoretical basis of category management and define the category management process. Subsequently, based on the analysis of primary and secondary data, will be characterized the change in current shopping behaviour of mothers. Next goal is to design a general model structure of baby food exposure and through this model to determine whether the current situation on the baby food market, in the field of presentation of products, meets the needs and desires of customers. Primary data will be collected through the quantitative on-line questionnaire survey. The source for the secondary analysis will be the data from the project Market&Media&Lifestyle, market data and shopper behaviour research 2013.

Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroyeri resfriado, além de avaliar a ação anti-melanótica destes aditivos por 12 dias pós-captura através de escala de graus de melanose. Os camarões dos tratamentos controle (sem aditivo), com metabissulfito de sódio e com nitrito de sódio mantiveram seus valores de pH constantes até o 12º dia de armazenamento e os valores de pH demonstraram correlações positivas com a contagem de mesófilos (r=0,6633;p=0,0070), e com valores de BNVT (r=0,7173; p=0,0026). Durante o período avaliado, os camarões que apresentaram menor produção de bases nitrogenadas voláteis totais foram os imersos em nitrito de sódio (1%), com valores crescentes de 48,20±25,03 no dia 1; 128,00±25,45 no dia 7; 161,50±19,09 no dia 10 e 230,50±33,23 no dia 12. Os valores de força de cisalhamento não exibiram diferença (p>0,05) entre os tratamentos e entre os dias de armazenamento. As bactérias mesófilas e psicotróficas apresentaram as menores contagens nos camarões imersos em cloreto de sódio a 2% e nitrito de sódio a 1%. Não houve crescimento de coliformes termotolerantes, estando todos os tratamentos de acordo com a legislação vigente. O tratamento com metabissulfito de sódio foi o que apresentou menores graus de melanose. Na análise sensorial, não foram encontradas diferenças significativas entre os tratamentos, demonstrando que o uso de aditivos pode auxiliar na preservação da qualidade do camarão sem alterar as características sensoriais do mesmo. / Given the importance of shrimp to the economy of Brazil and progressively greater demands of importing countries as to the quality of the final product as well as its conservation to ensure the provision of a quality product to consumers, the fishing industry has been using various classes’ food additives: non-melanotics, antioxidants and antimicrobials. Thus, this study aimed to evaluate the effect of food additives: sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the shelf- life of shrimp Xyphopenaeus kroyeri cold, and to evaluate the anti-melanosis action of these additives by 12 days post-capture through melanosis scale degrees. The shrimps of the control treatment (no additive), with sodium metabisulfite and sodium nitrite maintained their pH constant until the 12th day of storage, add the pH values showed positive correlations with counts of mesophilic (r2= 0.6633, p = 0.0070) and with BNVT values (r2= 0.7173, p = 0.0026). During the study period, the shrimp that showed low production of volatile nitrogenous bases were immersed in sodium nitrite (1 %) , with increasing values of 48.20 ± 25.03 on day 1; 128.00 ± 25.45 on day 7; 161.50 ± 19.09 on day 10 and 230.50 ± 33.23 on day 12. Values of shear force showed no difference (p > 0.05) between treatments and between days of storage. The mesophilic and psicotrophic showed the lowest counts shrimps immersed in sodium chloride 2% and sodium nitrite 1%. There was no presence of coliforms growth, with all treatments in accordance with current legislation. Treatment with sodium metabisulfite showed the lowest degree of melanosis. In sensory analysis, no significant differences between treatments were found, demonstrating that the use of additives can assist in preserving the quality of the shrimp without altering the sensory characteristics.

A preocupação constante com a inocuidade e a qualidade dos alimentos irradiados, aliada à tendência de se estudar os aspectos sensoriais desses alimentos, foram a motivação para o desenvolvimento deste trabalho que teve como objetivos verificar os efeitos da radiação ionizante produzida pelo 60Co na sobrevivência de Salmonella sp em hambúrgueres de carne de frango congelados e verificar a aceitação do produto irradiado durante o seu período de estocagem. Amostras de hambúrguer de carne de frango congelados, inoculados com quatro cepas diferentes de Salmonella sp foram expostos a níveis de radiação com doses variando entre O e 3,5 kGy para verificação da sobrevivência da população de Salmonella sp presente. Amostras não inoculadas e irradiadas com doses de 0,5 e 7 kGy foram submetidas à avaliação sensorial por painel não treinado, pelo período de 120 dias, com o intuito de se verificar o decaimento da qualidade do produto. Os valores D10 encontrados para Salmonella sp variaram entre 1,02 e 1,32 kGy, portanto, as doses de 5 e 7 kGy, utilizadas nas fases seguintes do experimento, seriam suficientes para reduzir a população de Salmonella sp no produto em 5-6 ciclos logarítmicos. A exposição às doses de 5 e 7 kGy não afetou as características sensoriais do produto. A vida de prateleira do hambúrguer de carne de frango congelado e irradiado com doses de 5 e 7 kGy foi de, no mínimo, 120 dias, ou seja, igual à do produto não irradiado. / Safety and quality of irradiated foods are still of great concern to researchers and consumers, in general. The aims of this research were to study the effects of ionizing radiation from 60Co on the population of Salmonella sp inoculated in frozen chicken meat patties as well as on their sensory characterisitcs during the storage period. Samples of frozen chicken meat patties, inoculated with a pool of four strains of Salmonella sp, were exposed to irradiation doses varying from 0 to 3.5 kGy in order to determine their sensitivity (D10). Non inoculated samples of frozen chicken meat patties exposed to 5 and 7 kGy and a non inoculated and non irradiated sample were submitted to sensory evaluation by a non-trained panel. 010 values varied from 1.02 to 1.32 kGy Samples exposed to 5 and 7 kGy did not showed appreciable changes during the storage period of 120 days. Therefore, irradiation can be applied to chicken meat patties in order to improve their safety during a storage period of, at least, 120 days.

O objetivo desse estudo foi determinar a vida útil da tilápia do Nilo (Oreochromis niloticus) inteira armazenada em gelo, usando analises sensoriais (Método do Índice de Qualidade), físico-químicas (bases nitrogenadas voláteis totais - BNVT, sustâncias reativas ao ácido tiobarbitúrico - TBARS, pH, cor, textura e microbiológicas (microrganismos mesófilos e psicrotróficos). Uma equipe de sete provadores foi treinada durante sete sessões para avaliação sensorial de frescor em peixe cru e filés cozidos. Um esquema QIM foi otimizado para tilápia inteira e outro desenvolvido para filés cozidos, com 19 e 12 pontos de demérito, respetivamente. Três lotes de tilápia foram usados e os exemplares foram armazenados durante 13 dias em gelo para avaliar as alterações dos atributos de qualidade (aparência, brânquias, olhos, parede abdominal). A vida útil da tilápia do Nilo armazenada em gelo foi determinada em oito dias com base no critério sensorial dos filés cozidos, e pode ser usada como referencia para predizer o tempo de conservação residual. O índice de qualidade apresentou uma alta correlação linear com o tempo em gelo (IQ = 1,3865 x dias + 0,7922, R2 = 0,96), assim como também todos os atributos de qualidade. As análises sensoriais mostraram ser adequadas e confiáveis para avaliar o grau de frescor da tilápia, porem é recomendado usar no mínimo quatro peixes e mais do que um avaliador. A firmeza diminuiu durante o tempo de conservação em gelo (r = -0,73). Há uma pobre correlação entre os índices físico-químicos e microbiológicos e o tempo em gelo, não sendo considerados parâmetros confiáveis para avaliação das alterações da qualidade da tilápia do Nilo. Porém, peixes com até 13 dias não representam um risco para o consumidor, considerando que não foram ultrapassados os teores limites de BVNT (< 30 mg N/100g) nem de micro-organismos mesófilos viáveis (< 107 UFC/g). / The aim of this study was to determine the shelf-life of whole Nile tilapia (Oreochromis niloticus) stored in ice, using sensory analysis (Quality Index Method), physicochemical (total volatile base nitrogen - TVB-N, thiobarbituric acid-reactive substances - TBARS, pH, color, texture and microbiological (mesophilic and psychrotrophic). A sensory panel of seven assessors was trained during seven sessions for sensory evaluation of fresh fish and cooked fillets. A QIM scheme was optimized for whole tilapia and other developed for cooked fillets, with 19 and by 12 points of demerit, respectively. Three batches of tilapia were used and the fish were stored on ice during 13 days to evaluate the changes in quality attributes (appearance, gills, eyes, abdomen). The shelf-life of Nile tilapia stored on ice was determined in eight days based on sensory analysis of cooked fillets, and can be used as reference to predict the remaining shelf life. The quality index had a high linear correlation with time on ice (QI = 1.3865 x + 0.7922 days, R2 = 0.96), as well as all quality attributes. Sensory analysis showed to be adequate and reliable for assessing the degree of freshness of tilapia, however it is recommended to use at least 4 fish and more than one assessor. The firmness decreased during the ice shelf life (r = -0.73). There is a poor correlation between the physical, chemical and microbiological indexes and the time stored on ice, whereby they\'re not considered reliable parameters for assessing changes in quality of Nile tilapia. However, fish up to 13 days do not represent a risk for the consumer, considering they were not exceeded the limits of TVB-N levels (< 30 mg N/100 g) and also not the viable mesophilic microorganisms (< 107 CFU / g).