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 Tue12:00 AM – 1:00 PM (Early afternoon)at Washington SquareInstructed by Owens, Christopher