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Over the past 60 years, PQDT has amassed more than 1.4 million titles beginning with the first U.S. dissertation accepted by a university in 1861. ProQuest began digitizing dissertations in 1997 from a microform archive. [3] In October 2015, ProQuest added the ability for authors to include an ORCID identifier when submitting a thesis. [4]
A research question is "a question that a research project sets out to answer". [1] Choosing a research question is an essential element of both quantitative and qualitative research . Investigation will require data collection and analysis, and the methodology for this will vary widely.
Lists of food and beverage topics cover topics related to food and drinks from different points of view. They include lists of foods, beverages, food preparation tools and equipment, food preparation techniques, cuisines and industrial food preparation and distribution operations including breweries .
Modular Function Deployment (MFD) is a method for creating modular product architectures, based on research performed at KTH Royal Institute of Technology in the 1990s. [1] As a result of said research, the company Modular Management was registered in 1996, offering consultancy services centered on the MFD method.
FSTA, also known as FSTA – Food Science and Technology Abstracts, is produced by IFIS Publishing. FSTA is a bibliographic abstracting and indexing (A&I) database of scientific and technological research and information relating to food, beverages, and nutrition. It contains over 1,400,000 indexed records, with full-text links where available.
[4] [5] The term graduate thesis is sometimes used to refer to both master's theses and doctoral dissertations. [6] The required complexity or quality of research of a thesis or dissertation can vary by country, university, or program, and the required minimum study period may thus vary significantly in duration.
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The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]