Salt sensitivity of blood pressure (BP) is an independent cardiovascular disease (CVD) and mortality risk factor, present in both hypertensive and normotensive population. Better understanding of this phenotype in healthy individuals may lead to more effective prevention of hypertension and CVD. Salt sensitivity is genetically determined and it may affect the relationship between salt taste perception and salt intake. This thesis, for the first time, comprehensively explored the associations between genetics, salt sensitivity of BP, salt taste perception and salt intake as well as the potential of using genetic information in salt sensitivity biomarker development. The study population comprised young to middle-aged, healthy adults. Salt sensitivity was defined as the change in BP after seven days of low-salt (51 mmol sodium/day) and seven days of high-salt diet (308 mmol sodium/day). Salt taste perception was identified using British Standards Institution sensory analysis method (BS ISO 3972:2011). Salt intake was assessed with a validated food frequency questionnaire and two 24-hour dietary recalls based on the 5-step multiple pass method. DNA was genotyped for single nucleotide polymorphisms (SNPs) in the SLC4A5, SCNN1B and TRPV1 genes coding for sodium and ion channels and transporters. Protein levels were measured from urinary exosomes with the focus, for the first time, on methods readily used in clinical setting, such as enzyme-linked immunosorbent assay (ELISA). Results showed that the participants with AA genotype of the rs7571842 (SLC4A5) exhibited the highest increase in BP (ΔSBP = 7.75 mmHg, p = 0.002). There was no association between genetics and salt taste perception as well as genetics and salt intake. No associations were observed between salt sensitivity of BP, salt taste perception and salt intake. These results warrant further investigation in a larger sample size study. Nevertheless, preference for salty taste or awareness of health risks related to increased salt intake may be a driver of salt intake in younger and healthy population and warrants further investigation. The involvement of SLC4A5 in salt sensitivity of BP, together with functional effects of the investigated SNPs, makes it a candidate for genetic and physiological marker of salt sensitivity. The ELISA measurement of its expression from urinary exosomes may serve as a method of choice in a clinical setting, if further optimised.

The increasing government and consumer interest in, and growing concerns about environmental issues have pressured businesses to adopt eco-innovative measures and activities. These pressures have been felt particularly by the food and drink sector in Scotland, a sector that is of considerable importance to the Scottish economy. To date, few studies have considered the challenges businesses in this sector face with regard to the adoption of eco-innovations. In particular, there has been little research on the challenges faced by the SMEs in the sector and how they are adopting eco-innovations. This study seeks to address this research gap through utilization of the diffusion of innovation theory to explore the adoption of eco-innovations by the Scottish food and drink SMEs. A qualitative survey of the website of 52 businesses was used to collect data and analysed using content analysis to generate five categories of eco-innovations namely; Waste, Energy, GSCM, Carbon and Embedding. This data collected informed the next phase of the research where in-depth interviews was conducted with 18 businesses to understand their eco-innovation adoption processes. The findings revealed two groups of attitudes among the participants namely; the positive and the sceptics. The main motivators to adoption were found to be; moral principles and beliefs, eco-consumer drive, cost saving, legislation and the creation of jobs and new opportunities. The major barriers to eco-innovation were more profound and found to include; non-recyclable waste, non-compliance by suppliers, cost of adoption, lack of interest, the challenge of finding credible and reliable sources, attitudes and behaviours, and a general lack of education and awareness. Using the categorisation of eco-innovations that emerged from the website data analysis, the research developed a scale of greenness reflecting the adoption of eco-innovation along with a classification of adopter types namely; advanced, intermediate and basic adopters. The thesis contributes to the theory of diffusion by illustrating ways to capture and evidence innovation adoption without dependency on the time element and enabled a classification of eco- innovation adopters. The contribution to methodology is viewed from the application of a qualitative approach that enabled the categorisation of the forms of eco-innovation which resulted in the model depicting eco-innovation adoption and the profiling tool for innovation diffusion. Practical contributions are offered to enable businesses to understand their adoption of eco-innovation through the use of the model, adopter type classification and the application of a best practice guide to facilitate adoption. Recommendations for policy, practice and further areas for research are also proposed within the thesis.

It is claimed that economic and social changes are having effects on innovations. Today, innovations have shifted from being only techno-scientific to increasingly also being based on socio-cultural dynamics, with culture, fashion and aesthetic aspects becoming important factors within products. The aim of this study is to research how small food and drink producers in Skåne region innovate and add value to their products. Data was gathered with semi-structured interviews taken with eleven small food production companies and three interviews with people working with regional development. The thesis uses the differential knowledge base model and theories about the experience economy and regional innovation networks, linking the research to regional development. The results indicate that innovations in the food and drink industry are still technologically driven but showing some signs of non-technological elements. This was observable in the companies´ use of stories and symbols as part of the innovations. Most of the producers were adding value to their products by the use of experience staging and storytelling. Participation in networks seemed to enhance the companies’ innovation capabilities. The thesis contributes to studies within economic geography and regional studies by studying innovation, the experience economy and regional innovation networks.

'Reconceptualising the Birth Process in Eighteenth-Century England' employs a broad range of historical sources to construct a richly detailed account of childbirth. By examining women's life-writings, manuscript recipe books, medical texts, court records, collections of folklore, Anglican prayerbooks and material culture this thesis moves away from an historiographical focus on the delivery of the infant to explore the embodied experience of 'giving birth' in the eighteenth-century from the perspective of the labouring woman, her family and the friends and neighbours that visited her. Birth, it is argued, was a process of four distinct phases that lasted between four and six weeks in total. These phases - confinement, labour, delivery and lying-in - were flexible, highly adaptable and indispensable components of 'giving birth'. In exploring birth as a process, this thesis challenges the dominant historiography of the rapid professionalisation of childbirth during the eighteenth century by tracing high levels of continuity in community practices of childbirth management. By broadening the focus of research to include each phase of the birth process this thesis highlights the wide range of cultural, social and emotional behaviours that constituted the embodied experience of giving birth. In reconceptualising childbirth as a process, the thesis refocuses attention on the woman giving birth and the rich networks of friends, family and neighbours that were so crucial to the management of birth in eighteenth-century England.

The thesis deals in its theoretical part of the Czech food market - their promotions and opportunities for improvement in the context of establishing the Marketing fund with the insipration taken from the Austrian and German models. It shows some of the proven mechanisms of applied Wine Fund of the Czech Republic. A separate chapter is devoted to the Federation of the Food and Drink Industries of the Czech Republic, which its 20 years of history inseparable part of the food market and one of the main promoters of establishing a Marketing fund in the Czech Republic. Other chapters are devoted to the Austrian model of Marketing fund (Agramarkt austriacus AMA) which works flawlessly since Austria's entry to the European Union and analysis of implementation of the Fund in the Czech environment.

Tourism is one of the largest sectors in the world, contributing to one in ten jobs globally and 10% of the global GDP. However, the climate is facing many challenges and the tourism sector must become more sustainable. Food and drink consumption is playing a more important role in tourism, and particularly food is recognised as one of the biggest polluters due to the way it is produced, the miles it is transported and the waste it generates. Consumers are therefore increasingly requesting food and drink produced locally and in season. For the same reason, restaurants are serving locally produced food, beverages are produced around the corner and destinations are using local food and drink in their marketing as part of their offers. Everybody must eat during their holiday and research shows that tourists are increasingly interested in culinary experiences and prepared to pay more for local food. Through eight qualitative interviews with respondents from five tourist destinations in the UK, with specific food and/or drink offerings, as well as research done on their specific websites, an understanding of what role local food plays in the marketing of tourist destinations in the UK was obtained. The case studies were conducted across the following UK destinations: Bristol, Cornwall, Cumbria, Kent, and Scotland. The present research suggests that local food and drink is an important part of the overall package offer as well as a crucial element in the collaboration between different stakeholders. However, there is no official definition of what local food and drink is, and the reputation of British food is still challenging, and although one could argue it is no longer deserved, it is proving an issue when promoting the UK as a food destination. Though not explicitly stated, storytelling appears to be an important factor for all respondents in marketing their tourism offers.