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1.
Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry
by Osuagwu, Stanley, D.Engr.  The George Washington University. 2018: 102 pages; 10636623.
2.
Books or Food? Food Insecurity and the Rise of Campus Food Pantries
by Sharififard, Sonya, Ph.D.  Pepperdine University. 2020: 145 pages; 28028014.
4.
Essays on Real Earnings Management
by Chapman, Craig James, D.B.A.  Harvard University. 2008: 159 pages; 3329521.
5.
Water Management Efficiency in the Food and Beverage Industry
by Reyes Torres, Maria Del C, D.B.A.  Walden University. 2016: 194 pages; 10106131.
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Using Computational Approaches to Investigate Streptococcal Species from the Food Industry
by Sun, Yukun, Ph.D.  Illinois Institute of Technology. 2020: 172 pages; 28027206.
8.
Career development and turnover in the food and beverage industry: A correlation study
by Garcia-Martinez, Lana, Ph.D.  University of Phoenix. 2014: 179 pages; 3692079.
10.
Social ecological food systems: Sustainability lessons from Maine dairy networks
by McGuire, Julia Bayer, Ph.D.  The University of Maine. 2016: 89 pages; 10300303.
11.
Effect of Placard Grading on Food Safety in Retail Food Facilities
by Ogbu, Christopher O., Ph.D.  Walden University. 2015: 131 pages; 3733952.
15.
Becoming Food Crop: A Multispecies Ethnography of Three Food-Plants in a Changing California
by Sbrogna, Kristen Alina, Ph.D.  Prescott College. 2018: 308 pages; 13424517.
16.
A study of the need to change United States patent policy
by Acheson, Kent R., D.B.A.  University of Phoenix. 2012: 138 pages; 3528760.
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Patent Quality And Company Performance: A Sample within the USA Biotechnology and Pharmaceutical Industry
by Vazquez Toro, Guillermo J., Ph.D.  Inter-American University of Puerto Rico (Puerto Rico). 2013: 200 pages; 3577982.
20.
Information food webs: A quantitative inquiry using a biological food web methodology
by Finnegan, Roger J., Ph.D.  Capella University. 2010: 111 pages; 3426513.
21.
Employer and Employee Implications for Certifications: An Application for Professional Food Servers
by Weber, Mary J., D.B.A.  Universite de Grenoble I (Universite Joseph Fourier) (France). 2006: 199 pages; 3442072.
22.
The Influences of Food and Food Focus on Boundary Extension
by Salinas, Claire M., M.S.  University of Louisiana at Lafayette. 2017: 83 pages; 10615670.
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Food Accessibility: The Proximity of Food Sources to Neighborhoods in the Triple Cities of Broome County, New York
by Abubakari, Mohammed Rabiu, M.A.  State University of New York at Binghamton. 2017: 92 pages; 10282040.
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Industry
by Brown, Nancy Kim, M.F.A.  University of Missouri - Columbia. 2010: 104 pages; 13850733.
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Lost in food translation: Khmer food culture from Cambodia to Long Beach, California
by Prajapati, Nikita, M.A.  California State University, Long Beach. 2016: 82 pages; 10147311.
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