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2.
Regulatory focus and motives for organic food preferences in the United States
by Pula, Kacy, Ph.D.  Washington State University. 2012: 72 pages; 3541237.
3.
Livin' the Food Life, LLC
by Orozco, Rosalie, M.S.  California State University, Long Beach. 2015: 61 pages; 1595791.
5.
A Central Place for a Healthy Community: Exploring Exclusion and Privilege in Retail Consumer Food Cooperatives
by Conway, Jennifer Lynn, M.A.  The American University of Paris (France). 2014: 78 pages; 10305755.
7.
Crystal engineering of organic and metal-organic solids: Design, structure and properties
by Bucar, Dejan-Kresimir, Ph.D.  The University of Iowa. 2010: 313 pages; 3551968.
8.
Empowering Small Farmers in India through Organic Agriculture and Biodiversity Conservation
by Nicolaysen, Anna Marie, Ph.D.  University of Connecticut. 2012: 242 pages; 3529365.
9.
A Business Plan for Creating a Global Sustainable Food Production Company
by Huggett, Robert Allen, M.A.  The American University of Paris (France). 2015: 128 pages; 13833824.
10.
Food waste diversion for enhanced methane gas production at the Drake Water Reclamation Facility
by Robbins, Cristian Arthur, M.S.  Colorado State University. 2012: 151 pages; 1511052.
11.
Optical Properties of Organic Nanostructures Grown By Organic Molecular Beam Deposition
by De Silva, Landewatte A. Ajith, Ph.D.  University of Cincinnati. 2006: 174 pages; 10857133.
12.
Diversification and Functionalization of Organic Components in Metal-Organic Frameworks
by Catarineu, Noelle Ruiz, Ph.D.  University of California, Berkeley. 2017: 119 pages; 10619174.
15.
Extending the Small-Scale Organic Farmer's Reach: A Supply Chain Analysis of Direct-to-Consumer Sales
by Holiday, Lindsey, M.P.A.  The American University of Paris (France). 2011: 78 pages; 10305884.
16.
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.
17.
"It takes a safe place": Health and wellness at the Sierra Vista Food Co-op
by Glennon, John J., M.A.  Northern Arizona University. 2015: 82 pages; 1594006.
18.
Growing pains: The local food movement in northern Colorado
by McNamara, Maureen Catherine, M.A.  Colorado State University. 2010: 140 pages; 1483938.
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23.
Food Labeling: An Assessment of Consumer Perception and Knowledge
by Marquez, Susana, M.S.  California State University, Long Beach. 2018: 98 pages; 10786074.
24.
Energy Recovery from Recycled Food Waste
by Czerniak, Aaron S., M.S.  California State University, Long Beach. 2019: 63 pages; 22587321.
25.
Information food webs: A quantitative inquiry using a biological food web methodology
by Finnegan, Roger J., Ph.D.  Capella University. 2010: 111 pages; 3426513.
26.
The microbial ecology and horticultural sustainability of organically and conventionally managed apples
by Ottesen, Andrea Ruth, Ph.D.  University of Maryland, College Park. 2008: 192 pages; 3339387.
27.
Social ecological food systems: Sustainability lessons from Maine dairy networks
by McGuire, Julia Bayer, Ph.D.  The University of Maine. 2016: 89 pages; 10300303.
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29.
Food Is a Right: Student Perceptions of College Food Access Programming at a California State University
by Aceves, Esperanza Monica, M.A.  California State University, Long Beach. 2018: 149 pages; 10839607.
30.
A Tale of Two Tomatoes: Case Studies of Arizona's Food System
by Lingo, Erin Linnea, M.A.  Prescott College. 2012: 135 pages; 1531147.
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