|
|
Sustainability communication in the coffee indrustry
Mičolková, Martina ; Koudelková, Petra (advisor) ; Klabíková Rábová, Tereza (referee)
This bachelor thesis deals with the analysis of sustainable communication in the coffee industry, focusing on the brands Nespresso and Starbucks, and examines how these initiatives are perceived by consumers. The theoretical part of the thesis focuses on green marketing and the coffee industry, identifying specific challenges within sustainability in this sector. The practical part of the thesis combines two main research methods: content analysis of social media and quantitative research in the form of a questionnaire survey. The content analysis monitors the sustainable communication of the Nespresso and Starbucks brands on the social network Instagram, aiming to identify the topics and key words through which the brands communicate sustainability and the users' reactions to these posts. The quantitative research then examines public attitudes and engagement towards sustainability in the coffee industry and the communication initiatives of the Starbucks and Nespresso brands. The results of this research can provide brands with data on consumer preferences and expectations regarding sustainability and its communication in this field.
|
|
|
A marketing strategy proposal for the Prague Coffee Festival brand
Duba, Šimon ; Moravcová, Hana (advisor) ; Koblovský, Petr (referee)
The bachelor thesis focuses on the marketing strategy of the largest coffee festival in the Czech Republic, the Prague Coffee Festival. The theoretical part of the thesis provides a comprehensive overview of key marketing concepts, including the concepts of mission and vision, online marketing, and SWOT and PESTLE analyses. This theoretical framework serves as a basis for understanding the dynamics of marketing strategy. In the practical part, qualitative research is conducted, consisting of two in-depth interviews with the founder of the festival and the director of the last edition. The aim is to gain a deeper understanding of the key principles of the event, its specificities, marketing activities and new opportunities. Furthermore, a questionnaire survey among potential visitors, people who already have a certain relationship with coffee, is evaluated. SWOT and PESTLE analyses are developed based on the findings of the research and the analysis of the current state of social media. Subsequently, the actual proposal for a new marketing strategy is developed, with the goals of increasing overall brand awareness, expanding the reach of the festival among younger demographic groups, and strengthening the educational and inspirational aspect of the festival. Specific activities are proposed to guide...
|
|
|
Caffeine use in patients with eating disorders
Hofmannová, Zuzana ; Dostálová, Veronika (advisor) ; Minařík, Petr (referee)
Background: Caffeine is a commonly used stimulant that is not dangerous in normal doses in healthy individuals. Patients with eating disorders tend to overuse caffeine and excessive intake may increase the risk of both somatic and mental health complications. Aims: The main aim of this thesis was to provide a comprehensive review of the literature on the sources and effects of caffeine and to analyse specific aspects of caffeine use in the psychiatric population with eating disorders. The thesis focuses primarily on the motivation for use in different eating disorders and the impact on physical and mental health. The second aim was to discuss the possible clinical relevance of the topic and to propose a specific tool for health professionals to screen for caffeine use and the implications of this issue in the treatment of this specific group Methods: The thesis is theoretical in the form of a search of the current state of literature and research from academic sources. Based on the information obtained, a questionnaire was designed to assess caffeine consumption and reasons for its use in patients with eating disorders. Results: An analysis of the literature shows that psychiatric patients often abuse caffeine products, and for those with eating disorders, the main reason for use is to suppress...
|
|
|
Automation of the dispensing system and coffee registration of the coffee machine
Bleha, Martin ; Spáčil, Tomáš (referee) ; Formánek, Martin (advisor)
This bachelor's thesis's main objective is to establish the design and the implementation of a master control system for a coffee machine, as well as the development of the supporting software. The system aims to be able to track coffee consumption for each user individually. The thesis consists of five chapters. The first and second chapters form the theoretical part of the thesis, which is a brief review of the coffee machine and Raspberry Pi platform used in the system realization. Chapters three to five form the practical part, which consists of the analysis of selected components of the coffee machine, the designed solution, and its implementation with the coffee machine.
|
|
|
Evaluation of coffee and coffee substitute beverages from the perspective of sensory and antioxidant properties
HONYSZOVÁ, Tereza
The aim of the thesis was to evaluate selected coffee and coffee substitutes in terms of sensory properties and chemical properties with a focus on antioxidant properties and polyphenolic substances. The thesis was divided into two parts. The first, theoretical part, deals with the cultivation and processing of coffee, consumption of coffee and coffee substitutes, legislative definition of this issue. It also characterizes the most important chemical substances in coffee. The second, practical part, deals with the sensory analysis of selected coffee and coffee substitutes samples. The physical and chemical properties of the selected samples were determined. Subsequently, the antioxidant activity of the samples and the total polyphenol content were determined. Statistical analysis evaluated differences between the samples and correlation analysis was performed. The last part of the thesis was a questionnaire that focused on the consumption of coffee and coffee substitutes. Statistically significant differences were found for six of ten descriptors when evaluating sensory attributes of the samples. The samples differed significantly also in the physicochemical analyses. The Standard coffee sample had the highest pH value, and among the coffee substitutes it was the Organic Hemp coffee. The coffee samples had higher soluble solids than the coffee substitutes samples. When colour was measured, the coffee samples were found to be darker than the coffee substitutes. From the measurements of antioxidant activity and polyphenol content, the sample of the coffee substitute Red espresso was evaluated as the best.
|
|
|
Monitoring process contaminants in coffee roasting using LC-MS
Ilyushchenkova, Alexandra ; Juglová, Zuzana (referee) ; Diviš, Pavel (advisor)
The bachelor thesis focuses on monitoring changes in the concentration of process contaminants during coffee roasting using liquid chromatography with mass detection. Green coffee was roasted at 220 °C for 14 minutes with two-minute intervals. Samples for analysis were taken from 10. by 24. minutes of roasting. Practical monitoring of the acrylamide’s formation during coffee roasting was not carried out, since it was not possible to detect acrylamide in coffee using a mass detector, even after its derivatization with thiosalicylic acid. The relevant data were taken from other scientific articles, which reported a linear increase in concentration with the roasting time up to the maximum value and a subsequent exponential decrease at the end of roasting. By monitoring 5-hydroxymethylfurfural, it was found that during roasting, this substance is gradually formed in coffee due to the decomposition of carbohydrates, however, with increasing roasting time, the degradation of this substance occurs quite quickly. The concentration of 5-hydroxymethylfurfural was also determined in coffee samples purchased in the trade network. Concentrations of 5-hydroxymethylfurfural in these samples ranged from 0,3 to 0,38 mg/kg, which are corresponded to those reported in other expert studies.
|
|
|
Design of coffee maker
Švancarová, Jana ; Chorý, Tomáš (referee) ; Rubínová, Dana (advisor)
The subject of this diploma thesis is the design of a coffee machine. The design focuses on a professional automatic high-load coffee machine intended for use in dayrooms and meeting rooms of companies. The final proposal should meet all constructional, technological, aesthetic and ergonomic requirements. The aim of the thesis is to design a coffee machine following the expected requirements while the visual appearance and functionality of the device corresponds to the individual needs of its users and operators.
|
|
|
TOWNHOUSE ON THE WATERFRONT IN PŘEROV
Veselý, Josef ; Wahla, Ivan (referee) ; Nový, Vítězslav (advisor)
Problems arising in the town house near the city center is largely determined by context and situation. The house is not possible to propose no relation to surrounding Material, shape, urban, typology context. Context, therefore, may seem to be anything problematic, but a proper understanding of context and unloading only leads to the correct destination. The house should have all these connections encoded in nature.
|
|
|
Design of coffee maker
Stejskal, Pavel ; Sládek, Josef (referee) ; Zvonek, Miroslav (advisor)
The aim of this thesis is to create a modern design of coffee maker, which would bring the one hand, an unusual look at the overall shape of the body. At the same time offered an improved process of preparing the coffee, which would facilitate its operation. The final option is designed to meet the requirements needed for the production and end-use in the home.
|
|
|
Determination of acrylamide in coffee by high performance liquid chromatography
Vajdíková, Tereza ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
The bachelor's thesis aimed to optimize the method of determining acrylamide in coffee using high-efficiency liquid chromatography with a diode-array detector. In the theoretical part of the bachelor's thesis, attention was paid to the taxonomic distribution of coffee, it's processing and chemical composition. Part of the theoretical frequency of the work involved describing the formation of acrylamide in coffee and possible methods of determining it. The practical part looked at validating the method, which was used in the analysis of coffee samples. The individual samples of coffee varied in the type of coffee and the societies where the coffee was obtained. Determination of the acrylamide content has been carried out on commercial, franchised, and selective coffees of the arabica species. Finally, the determination of acrylamide was made in the coffee of various types, in robusta and arabica.
|
guest ::
