Examines both theoretical and applied aspects of research design, data analysis, and interpretation. Through readings, class discussion, guest lectures and written assignments, student will gain a thorough understanding of and practice in the components of good food-focused research. Topics include: articulating a research question, locating and using primary and secondary source information, conducting original research, and structuring and executing a research project.

Food Studies (Undergraduate)
2 credits – 15 Weeks

Sections (Spring 2025)

FOOD-UE 1118-000 (17337)
01/21/2025 – 05/06/2025 Tue
12:00 AM – 1:00 PM (Early afternoon)
at Washington Square
Instructed by Owens, Christopher