research topic of cookery

Culinary and Food Research Topics: 100 Tasty Ideas for Students

The world of food is intriguing because of how it permeates every aspect of our life. In today’s fast-paced digital world, processed and fast food have risen to become the dominant options in the culinary scene.

The convenience of these choices is appealing, but they have also raised some health concerns. Therefore, it is crucial to look into food research paper topics. Research in this area is very important for a variety of reasons, including ensuring food safety, understanding the effects of the food industry, and discovering new sources of healthy food.

Here, we explore the varied world of food to provide you with some interesting research paper topics on this fascinating subject.

Food Research Paper Topics on Nutrition

Understanding the effects of food on our health requires extensive research on nutrition-related subjects. Included in the broad category of food research paper topics are issues like food safety, fast food, organic food, and even the food industry.

Exploring this topic via study helps us learn more about healthy food options, food science, and dietary practices. In addition, Edusson writing service can offer professionally written research papers on these subjects, with reliable sources and organized analysis.

• The Role of Dietary Fiber in Preventing Chronic Diseases.
• The Impact of Fast Food Restaurants on Eating Habits and Nutritional Intake Across Age Groups.
• Prevalence and Causes of Food Allergies in the Modern Population.
• Fast Food Intake and the Risk of Obesity and Chronic Diseases.
• Nutritional Education on Food Choices and Dietary Habits.
• Effects of Food Poisoning Outbreaks on Consumer Trust in the Fast Food Industry.
• Factors Influencing Food Safety Practices in Fast Food Establishments.
• Investigating the Impact of Organic Foods on Human Nutrition
• Organic Food Versus Conventionally Grown Food in Terms of Nutritional Value.
• Relationship Between Junk Food Consumption and Mental Health Outcomes.

Research Paper Topics on Food Safety and Quality Control

Topics for food research papers on food safety and quality control are very important for resolving issues in the food industry, as a whole. These discussions dive into food science and other related fields to find solutions to problems with food quality and safety.

A safer food system and greater public health are the direct results of research paper efforts to identify potential risks, and strengthen relevant laws. Listed below are some suggestions for research paper topics on the subjects of Food Safety and Quality Control:

• Investigating the Relationship Between Food Allergies and Food Safety Measures.
• Junk Food Intake on Food Safety Standards.
• Quality Control Systems in the Food Industry.
• The Role of Food Science in Enhancing Food Safety and Quality.
• Nutritional Profile and Safety of Fast Foods.
• Food Safety Regulations on the Fast Food Sector.
• Food Safety Measures and Waste Reduction.
• Food Safety and Quality Control in Preventing Foodborne Illnesses.
• Consumer Perceptions of Organic Foods and Food Safety.
• Food Safety Practices and Food Industry Sustainability.

Culinary Traditions and cultural heritage

Food research paper topics on culinary traditions and cultural heritage include a society’s history, values, and identity via food customs and recipes. Culinary research paper topics are important because they show how food has influenced different civilizations and foster understanding.

Fast food’s health impacts, food science, human nutrition, and overlooked regional cuisines are research paper topics in this area. Explore the paper topics samples below to help spark ideas for your next research paper:

• Culinary Traditions in Preserving Cultural Identity.
• Rediscovering Forgotten Culinary Traditions.
• Traditional Diets and Nutrition.
• Protecting Culinary Traditions and Intangible Cultural Heritage.
• Diaspora Food Traditions: Migrant Food Practices.
• Cultural Appropriation vs. Culinary Appreciation.
• From Antiquity to the Present: A History of Food and Cooking.
• The Impact of Globalization on Culinary Traditions
• Impact of Colonial Powers on Indigenous Food Practices.
• Culinary Traditions and Generational Shifts: Examining Age-Related Food Preferences and Preparation Methods.

Food Systems and Policy

The terms food systems and food policies refer to the intricate webs of relationships and rules that shape the food supply chain from farm to fork. Writing about food topics for research paper is important for a number of reasons. It aids policymakers in their quest for long-term, equitable answers to problems including fast food, junk food, food poisoning, and food science. Investigating food research paper topics in this field can  help us encourage constructive improvements to our food systems.

• Food Systems and Policies in Addressing Food Insecurity and Hunger.
• Organic Food Policies and Sustainable Agriculture and Environmental Conservation.
• The Role of Government Regulations in Reducing Food Wastage Throughout the Supply Chain.
• Food Systems and the Promotion of Human Nutrition and Well-Being.
• Suggested Policies to Tackle Food Addiction and the Unhealthy Consumption of Junk Foods.
• Economic Implications of Organic Food Production and Marketing.
• Psychological Factors Contributing to Food Addiction and Its Implications for Policy.
• Possible Policies on Food Technologies on the Quality and Safety of Processed Foods.
• Agricultural Subsidies on Food Security and Sustainability.
• Social and Economic Implications of Genetically Modified Organisms (GMOs) in the Food System.

Culinary Innovations

Innovations in the kitchen are major steps forward for the food industry. They feature deviations from conventional cooking in the ways of method, ingredients, and presentation. Researching food related topics in this field is essential for making advances in fast food, the culinary arts, and other related fields. Improved food quality, sustainability, and health are all possible outcomes of selecting a food research paper topic in this field.

Exploring food research paper topics in this field helps us find ways to improve our diets and have more enjoyable dining experiences. Here are some examples of culinary arts research paper topics to get you thinking about your own research topic about food;

• Culinary Innovations and Healthy Fast Foods
• Plant-Based and Vegan Culinary Innovations: A Growing Trend in The Food Industry
• Culinary Innovations on Fast Food Employee Training and Skill Development
• Role of Molecular Gastronomy in Culinary Innovations
• Sustainability and Culinary Innovations: Exploring Eco-Friendly Food Production
• Culinary Innovations in Food Packaging and Preservation
• Role of Food Science in Culinary Innovations: From Molecules to Dishes
• Social and Environmental Implications of Culinary Innovations in Fast Food Industry
• Culinary Innovations in Food Education
• Nutritional Implications of Culinary Innovations in Fast Food Menu Items

Food and psychology, consumer behavior

The interesting relationship between food and our minds is explored in food research topics on psychology and consumer behavior. This research examines mental, emotional, and sensory variables that influence human diets, such as the media’s effect on fast food intake.

Food related research topics in this discipline aim to understand consumer behavior and create effective ways to promote healthier eating choices. The effects of social media on eating habits and the psychology of food cravings are among the many food research paper topics available.

• Fast Food Packaging Design on Consumer Perception and Purchase Behavior.
• Sensory Marketing and Its Influence on Food Choices and Consumer Behavior.
• Psychological Factors that Drive Food Intake During Times of Stress.
• Social Media and Its Influence on Food Choices and Eating Behaviors.
• Food Advertising and Its Effects on Children’s Food Preferences and Consumption Patterns.
• Food Neophobia in Shaping Consumer Attitudes and Behaviors Towards New Food Products.
• Understanding Its Influence on Dietary Choices and Well-Being.
• Food Imagery and Visual Cues in Shaping Consumer Perceptions and Preferences.
• The Effects of Different Labeling Strategies on Consumer Behavior.
• Mood and Emotions in Food-Related Decision-Making and Consumption Behaviors.

Research Topics on Food Science

Among the many things that go under the umbrella of food science topics are nutritional analysis, sensory assessment, and various methods of safety and preservation of food. Improving food quality, addressing new issues, and creating novel solutions all need more study in this field.

If you’re interested in making a significant contribution to the development of food science, consulting a research paper guide might be a great resource for doing so. The following are some examples of potential food science research topics:

• Food Processing Techniques on Nutrient Retention and Bioavailability.
• Exploring the Potential Health Benefits of Functional Foods Fortified with Probiotics.
• Factors Influencing Consumer Acceptance of Genetically Modified (GM) Foods.
• Role of Antioxidants in Preventing Food Deterioration and Extending Product Shelf Life.
• Fast Food Production Practices on Food Safety and Microbial Contamination.
• Potential of Plant-Based Proteins as a Sustainable Alternative to Animal-Based Proteins.
• Nutritional Composition and Health Benefits of Traditional Fermented Foods.
• The Role of Food Additives in the Development of Food Allergies and Intolerances
• Food Storage Conditions and the Formation of Harmful Substances, Such as Acrylamide and Aflatoxins
• Fast Food Packaging Materials and The Migration of Harmful Chemicals Into Food Products

Argumentative Food Research Topics

In the realm of argumentative food research, a wide variety of controversial food topics are examined and argued. This field lays the groundwork for food argumentative essay ideas, allowing us to dive into the nuances of food-related problems and examine their effects on people, the planet, and agriculture.

Delving into argumentative essay topics about food, allows us to learn more about the pros and cons of various dietary options. Our selection of theme ideas might assist, whether you’re looking for fast food argumentative essay topics or more traditional food arguments topics.

• Should Genetically Modified Crops Be Embraced or Banned? Assessing the Implications for Agriculture and Food Security.
• Genetically Modified Organisms (GMOs) and Human Health: Examining the Evidence and Debunking Misconceptions
• Sugar Consumption on Obesity and Chronic Diseases: Is Sugar the Main Culprit?
• Organic vs. Conventional Farming: Evaluating the Environmental and Health Implications
• Benefits and Drawbacks of Meat Consumption: Is a Plant-Based Diet Superior?
• Fast Food Chains and the Global Obesity Epidemic: Is Regulation the Solution?
• Are Food Allergens Safe and Health?
• Is the Western Diet Responsible for The Rise in Chronic Diseases? Investigating the Link Between Diet and Health Conditions.
• Should Food Education Be a Mandatory Part of the School Curriculum? Assessing the Importance of Nutrition Knowledge for Children.
• Is There a Connection Between Food Insecurity and Obesity? Investigating the Paradoxical Relationship and Potential Solutions.

Interesting Food Research Paper Topics for College/University Projects

There is a plethora of interesting food topics available in the realm of food research, making it ideal for use in academic writing. Students that are interested in nutrition, food science, sustainability, and the culinary arts can find many food topics to research to investigate.

To better understand food-related concerns, boost public health, and tackle global difficulties like food security, research topics about food are crucial. Buying research papers for sale might be helpful for students looking for both speed and quality. It helps them save time, gives them access to articles produced by experts, and provides useful information that may direct their own studies.

• Relationship between Dietary Patterns and Cardiovascular Disease Risk Factors.
• Cultural and Social Significance of Traditional Foods in Different Ethnic Communities.
• Impact of Climate Change on Food Production and Global Food Security.
• Relationship between Food Allergies and the Gut Microbiome.
• School-based Nutrition Interventions on Students’ Dietary Behaviors and Academic Performance.
• Relationship between Food Wastage and Environmental Sustainability.
• Genetic Engineering in Food Production: Benefits, Risks, and Ethical Considerations.
• Potential Health Benefits of Functional Foods and Nutraceuticals.
• Food Additives and Human Health.
• Safety and Efficacy of Novel Food Ingredients and Food Supplements.

Food Sustainability and Waste Reduction

The food industry is an important framework in which to consider the themes of food sustainability and waste reduction. They are concerned with the sustainability of our food system, including its production, distribution, and consumption.

Researching the problems associated with fast food and related themes, such as fast food research topics or fast food essay topics, is crucial. We can reduce food waste, save resources, and build a more resilient food system for future generations if we work together to find new ways to do things and get the word out.

• Analyzing the Role of Technology in Reducing Food Wastage.
• Organic Farming and How It Fosters Reducing Food Wastage.
• Packaging Design and Minimizing Food Wastage.
• Promoting Sustainable Diets for Reducing Environmental Impact.
• The Impact of Food Wastage on Greenhouse Gas Emissions.
• Economic Implications of Food Waste Reduction.
• Potential of Edible Food Packaging Materials.
• Sustainable Approaches to Managing Food Surplus.
• Sustainable Strategies for Reducing Food Loss During Transportation.
• The Efficiency of Composting Systems for Food Management.

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• Open access
• Published: 14 November 2016

Learning cooking skills at different ages: a cross-sectional study

• Fiona Lavelle 1 ,
• Michelle Spence 1 ,
• Lynsey Hollywood 2 ,
• Laura McGowan 1 ,
• Dawn Surgenor 2 ,
• Amanda McCloat 3 ,
• Elaine Mooney 3 ,
• Martin Caraher 4 ,
• Monique Raats 5 &
• Moira Dean 1  

International Journal of Behavioral Nutrition and Physical Activity volume  13 , Article number:  119 ( 2016 ) Cite this article

150k Accesses

95 Citations

132 Altmetric

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Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors.

A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20–60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05.

Results showed that child (<12 years) and/or teen (13–18 years) learners had significantly greater numbers of, and confidence in, their cooking and food skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures.

Conclusions

This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting at an early age is required. This study also highlights the need for further longitudinal research on the impact of age and source of learning on cooking skills.

Importance of cooking skills

Cooking is a valuable life skill which is often linked with improved diet quality, such as improving the uptake of fruit and vegetables and an increased recognition of healthier foods [ 1 , 2 ]. In a UK survey of 2000 residents, ‘ learn to cook’ was rated as the fifth most important life skill for modern living (the highest non-tech skill) following ‘ searching the internet, ’ ‘ operating a mobile phone ,’ ‘ connecting WiFi’ and ‘ mastering online banking,’ [ 3 ], demonstrating public interest in learning cooking skills.

Cooking skills (CS) have been increasingly used on their own and as part of other initiatives as a preventive measure to address diet-related diseases including obesity [ 4 , 5 ]. In recent years there has been an increase in CS and food skills (FS) interventions as a means to improve dietary outcomes [ 2 ]. Current reviews on cooking intervention studies indicate that these interventions vary in their teaching methods such as information provision, demonstrations and practical hands on sessions and have been targeted at people of all ages, including children [ 6 ], teenagers [ 7 ], and adults [ 8 ]. While the rationale for targeting each of these groups is clearly stated in each intervention, the optimal age for learning CS with regards to cooking skill maintenance and dietary outcomes is yet unknown.

Rationale for cooking skills interventions with different age groups

The increase in cooking interventions for children may be attributed to the belief that prevention of chronic diseases should begin at an early age [ 9 ]. Dave and colleagues [ 10 ], noted that a dislike for cooking is associated with fast food consumption which in turn has been linked with increasing levels of obesity. Thus there is an argument for children to learn cooking skills in their developmental years [ 11 ]. Among adolescents, those involved in food preparation have been shown to have a higher diet quality than those with no involvement in their meal preparation [ 12 ]. In the adult population increased and/or improved cooking skills have been shown to improve cooking attitudes, confidence, healthy food choices and dietary outcomes [ 2 , 8 ].

Although there has been some success in improving certain aspects of diet and food behaviours in each of these groups in the short term [ 6 , 8 , 12 ], there have been few long term positive changes [ 2 ]. Limited evidence shows that cooking behaviours track from adolescence to young adulthood [ 13 ], however, it is unknown whether these behaviours can track from childhood right through to adulthood. Thus very little is known about the optimal age for learning CS and its subsequent impact on adult dietary habits.

Impact of age on the acquisition of skills in other areas

In relation to general skills acquisition, Janacsek et al . [ 14 ] showed that the most effective time for learning new skills is from childhood until early adolescence. This principle has been shown to be effective in other areas such as education, where early acquisition of learning-related skills has had a positive impact on academic trajectories in math and reading [ 15 ]. In light of this background in other life skills, there is a need to investigate whether early learning of CS has a positive dietary impact in later life.

Measures used in cooking skills research to measure impact

The learning and use of CS and FS have been positively linked to cooking confidence [ 16 ], cooking ability [ 16 ], food safety [ 17 ], reduction in food waste [ 18 ] and time spent in meal preparation [ 19 ]. The possession of CS has also been associated with cooking identity [ 20 ], Creativity [ 21 ], and Food Neophilia [ 22 ]. As previously emphasised, CS have been associated with better diet quality [ 23 ], where diet quality was measured using different instruments such as Eating Choice Index (ECI) [ 24 ] and food frequency measures such as Dietary Instrument for Nutrition Education (DINE) [ 25 ]. Further, the impact of learning cooking skills and home meal preparation behaviours on BMI has been previously investigated [ 26 ]. Utilising these findings, this research investigates the relationships between the age at which the majority of CS are learnt and: (1) current cooking and food skills; (2) current cooking practices; (3) cooking attitudes; (4) diet quality; and (5) health and wellbeing.

Does source of learning have an impact?

In addition to the timing of learning CS, where or from whom individuals learn their CS also has the potential to influence their dietary habits [ 27 ]. Previous research has cited ‘the Mother’ as the primary source for learning CS across all social classes, with cooking classes in school being the second most common source for learning [ 27 ]. However, the impact the source of learning has on current cooking and dietary habits is unknown. Thus, a secondary aim of this study was to investigate whether the source of learning also affects the aforementioned five variables.

Procedure and sample

The data reported here were part of a larger cross-sectional survey investigating CS and FS, sociodemographic and psychological factors on diet quality on the island of Ireland (IOI includes Northern Ireland [NI] and Republic of Ireland [ROI]). A nationwide market research company, SMR, conducted all sampling and field data collection. A sample of 1049 adults between the ages of 20–60 years, was selected using quota sampling to ensure the sample was nationally representative. Quotas were applied for gender, age, area of residence and socio-economic grouping to achieve a balance of participants. Participants were eligible if they prepared a main meal at least once a week and only one participant per household was eligible to partake in the study. All survey data were collected using Computer Assisted Personal Interviewing (CAPI) and conducted by fully briefed interviewers in the participants’ home between October and December 2014. Where a potential eligible participant declined to partake, the reason was recorded. A total of 123 potential participants did not partake due to: dietary restrictions which impacted their food choices; being too busy; not being interested; not having a sufficient level of English; without reason; not being aged 20–60 years; never preparing or cooking a main meal; security reasons; and not living at the address (in weighted descending order). All participants were informed that by partaking in the survey they were consenting for their data to be used. No personal details, for example name, were recorded, and participants were made aware that that they could withdraw at any time. Ethical approval for this research was received from Queen’s University Belfast Research Ethics Committee and the study was conducted in line with the guidance given in the Declaration of Helsinki.

Survey and measures

The survey included a number of development stages; a rapid review of the literature [ 2 ], interviews with experts who worked on healthy eating and cooking and food skills education ( n  = 4), and extensive piloting with a range of participants including students, employed, and unemployed adults ( n  = 40), resulting in a number of amendments. Where possible existing reliable and validated instruments were used for some components of the survey, otherwise researcher developed measures were used. An overview of the measures used is given below. Socio-demographic information such as age, gender, education level and occupation of highest household earner was collected (Table  1 ).

Learning of cooking skills

Participants were asked ‘ At what stage of your life did you learn most of your cooking skills ?’ The responses were classified into ‘As a child (under 12 years),’ As a teenager (13–18 years),’ or ‘As an adult (18+ years).’ No example of what was considered ‘most’ was given, because if specific skills or a certain number of skills were suggested, a participant may have responded with the time they learnt a specific skill not when the majority of their learning occurred. In addition, if a certain number of skills was given as an example, this may have excluded participants who had not yet reached that number of skills. By leaving this question as subjective, it allowed for the maximum number of participants to partake and for each participant to respond with a specific time which they considered had the most significant amount of learning. Participants were also asked about from whom and/or where they learnt these skills (multiple sources were allowed).

Cooking and food skills

Two scales were developed and piloted as part of the survey; the CS scale and the FS scale. These scales were developed so that the measures for CS and FS were culturally appropriate for the IOI. Participants were shown cards with a list of CS, such as chopping, mixing and stirring foods, stewing food, roasting food, and a list of FS for example, preparing meals in advance and comparing prices before buying food. Participants selected those skills which they possessed and were subsequently asked to rate their confidence in these selected skills, using a scale of 1 (very poor) to 7 (very good). The two scales had an acceptable internal reliability (Cronbach’s alpha for both was > .90). These questions resulted in four measures; (1) number of CS; (2) number of FS; (3) CS confidence and; (4) FS Confidence. The number of skills measures were a sum of the number of reported skills and the confidence scores consisted of a mean score. A higher score in each means a higher number of skills used or a higher level of confidence. For further details on scales please contact authors.

Cooking practices

The food safety measure consisted of a number of questions relating to best practise for the safe handling and storage of food, for example, “Leftovers should be stored in the fridge and used within: 1 day, 3 days, 5 days, don’t know” and “Raw chicken should always be washed before cooking: True, False, Don’t know,” with a higher score (number of correct answers) equating to a better knowledge and practise in food safety applications. This measure was developed and tested by the researchers (Cronbach’s alpha = 0.62) as there were no short measures available for food safety in food preparation, suitable for the survey. The food waste measure was based on two questions, “How often do you: (1) Throw away food after meals because you make too much , and (2) Throw away food because it goes past its use-by or best before date,” respondents were able to answer either ‘Never,’ ‘Sometimes,’ or ‘Often’, a lower score in food waste equating to being less wasteful with food. This measure had an acceptable internal reliability (Cronbach’s alpha = 0.71). Participants were also asked “How long do you typically spend preparing and cooking food from start to finish for the main meal on a week day and on a weekend (in minutes)” to capture difference between midweek and weekend meal preparation patterns.

Cooking attitudes

Cooking identity i.e. the degree to which you see yourself as a good cook, and Food Neophilia i.e. an openness to trying new foods, were assessed using an adjusted 11 item scale from previous research [ 20 , 28 , 29 ]. A higher score on both of the scales indicates a positive result, i.e. that the participant identified themselves as a good cook, or had a higher willingness to try new foods or techniques. The creativity measure was a composite score (Cronbach’s alpha = 0.78) and related to imagination/creativity with food and cooking. It was measured using 6 statements on a 5-point Likert scale from 1 strongly agree to 5 strongly disagree. A higher score in the measure equated to being more creative.

• Diet quality

Respondent’s likelihood of choosing healthy food options was measured using a validated tool; the ECI [ 24 ]. The previously validated DINE was used to assess dietary intake of fibre; saturated fat; fruit and vegetables; fried food; and biscuits, chocolate, or savoury snacks [ 25 ]. The frequency of consumption of fried food and biscuits, chocolate, or savoury snacks were converted into a score with a lower score equating to never or very little consumption of the food and a higher score equating to a more frequent consumption. Participants were also asked “In a typical week how often do you…. (1) eat take-away foods or fast food which are ready to eat as your main meal (e.g. Chinese, fish and chips or McDonalds etc.) [Consumption of take-away food] and (2) eat take-away foods or fast food bought from the supermarket to be eaten at home as your main meal (e.g. Indian meal kits or pizza) [Consumption of convenience food]?” This provided an indication of how often they did not cook. A higher score in these questions equated to a more frequent consumption of these foods. Participants reported the most common main meal that they prepared and following this were asked to choose the option that best described how they prepared this dish from six options denoting different levels of preparation and cooking options; 1) Buy it ready-made and reheat it; 2) Use mostly pre-prepared ingredients and I assemble the dish; 3) Use mostly pre-prepared ingredients and some fresh, basic or raw ingredients; 4) Use mostly fresh, basic or raw ingredients and some pre-prepared ingredients; 5) Use only fresh, basic or raw ingredients; 6) I do something else not listed here. Responses were classified into 3 categories: mainly fresh ingredients; a mixture of fresh and pre-prepared ingredients; and mainly pre-prepared ingredients.

Health and wellbeing indicators

BMI was calculated from self-reported data on height and weight. The existing measure was used for health consciousness (General Health Interest [GHI]) [ 30 ]. Items from this measure relating to food were used in the survey. Participants responded to two statements, “I am very particular about the healthiness of food I eat,” and “I eat what I like and I do not worry much about the healthiness of food” on a 5 point Likert scale. A higher score in this measure equated with a greater health motivation.

Data analysis

All data were analysed using IBM SPSS Statistics Version 22 (IBM Corporation, 2013). Descriptive statistics (means, standard deviations (SD), etc.) were conducted to examine socio-demographic differences between the three groups, Child Learners (CL) [<12 years], Teenage Learners (TL) [12–18 years] and Adult Learners (AL) [18 + years]. Chi2 crosstabs and ANOVAs with post hoc comparisons made with Tukey’s HSD (honestly significant difference) test were used to investigate significant differences between 1) the three groups of learners and 2) the different sources of learning on the different components of CS and FS; Cooking Practices; Cooking Attitudes; Diet Quality; and Health and Wellbeing indicators. Differences were considered as significant for all analysis, at a level of 0.05.

The sociodemographic details of the three groups (CL, TL, AL) are displayed in Table  1 . As seen in Table  1 the mean of all sociodemographic details are similar, with the exception of gender, as the percentage of males increases from CL to TL and then again from TL to AL (18.7 %, 33.9 %, 53.3 % respectively).

Table  2 shows an overview of the significant differences for the ANOVAs performed. Following is a more detailed report of the findings for each component.

This component consisted of CS and FS confidence and number of CS and FS used by the participants. TL had a significantly higher CS Confidence (F = 9.82 (2,862), P  < 0.005), FS Confidence (F = 16.47 (2,862), P  < 0.005) and number of FS (F = 11.64 (2,862), P  < 0.005), than CL or AL. The number of CS was significantly higher (F = 5.47 (2,862), P  < 0.005) for both TL and CL in comparison to AL.

CL and TL scored significantly higher than AL on the food safety score (F = 10.98 (2,862), P  < 0.005). CL wasted significantly less food (F = 7.03 (2,862), P  < 0.005) than TL or AL. Further, CL invested a significantly greater amount of time cooking [both weekday (F = 21.50 (2,853), P < 0.005) and weekend (F = 10.75 (2,862), P  < 0.005)] than both TL and AL.

Significant differences were seen between the three groups on all Cooking Attitudes. CL and TL scored significantly higher than AL on Creativity (F = 35.28 (2,862), P < 0.005) and cooking identity (F = 18.43 (2,862), P  < 0.005). However, TL were more open to new foods (F = 13.51 (2,861), P  < 0.005) than CL or AL.

In the ECI, CL had significantly higher scores (F = 3.60 (2,862), P  < 0.05), indicating a greater interest in eating healthily compared to TL. No differences were seen across the three groups for Saturated Fat intake, although, AL had a significantly higher intake of fibre (F = 10.73 (2,862), P  < 0.005) than TL. Significant differences were found between the groups on the frequency of consumption of fried food (F = 6.84 (2,862), P  < 0.005), and on consumption of biscuits, chocolate or savoury snacks (F = 7.78 (2,862), P  < 0.005). In relation to fried food, TL consumed it less frequently than AL. TL also consumed biscuits, chocolate or savoury snacks less frequently than either CL or AL. A significant difference (F = 4.75 (2,862), P < 0.05) was found between the three groups on the frequency of consumption of take-away, with CL consuming takeaway less frequently than both TL and AL. A bordering significant difference (F = 2.92 (2,862), P  = 0.05) was found between the groups on the frequency of consumption of take-away styled foods purchased from a supermarket such as an Indian meal kit or pizza (convenience products). Again, CL consumed convenience food less frequently than AL.

Differences between groups on daily fruit and vegetable intakes showed a significant difference on the portions of fruit consumed per day (F = 3.71 (2,838), P  < 0.05), with CL consuming a significantly higher amount of fruit than AL. No group differences were found on the portions of vegetables consumed (F = 0.60 (2,862), P  = 0.55).

Figure  1 shows the significant differences ( P  < 0.05) found between the three groups on the type of ingredients used in meal preparation (mainly fresh ingredients, a mixture of fresh and pre-prepared ingredients, mainly pre-prepared ingredients). AL appear to be twice as likely to use pre-prepared ingredients in meal preparation when compared to those who learnt cooking skills at earlier stages who were more inclined to use a mixture of fresh and prepared or fresh ingredients.

Differences in the type of ingredients used in cooking between Child, Teen and Adult Learners

There were no significant differences in BMI across the three types of learners (F = 1.62 (2,617), P  < 0.2). In relation to GHI, CL had significantly more interest in their health (F = 3.92 (2,862), P  < 0.05), compared to TL.

Sources of learning cooking skills

Following is an overview of sources of learning CS and whether they had associations with the same measures as above in Cooking and Food Skills; Cooking Practices; Cooking Attitudes; Diet Quality; and Health and Wellbeing. Table  3 shows the sources from where cooking skills were learnt. The top five stated sources were: Mother (60.1 %); a different relative (16.2 %); Friends (13.6 %); Secondary School (9.3 %); and Food Packet (7.1 %).

As participants were able to report more than one source and the overwhelming majority reporting ‘Mother’ as their source of learning, the results are categorised as ‘Mother Only’ (Mother mentioned exclusively) ( N  = 426, 40.6 %) versus any other source or combination of sources of learning ( N  = 600, 57.2 %). Table  4 shows an overview of the significant differences between the sources of learning on current cooking and food skills, Cooking Practices, Cooking Attitudes, Diet Quality and Health and Wellbeing. Results show that Mother only had significantly better outcomes on twelve of the twenty three measures; Cooking Confidence (F = 5.35 (1,1024), P  < 0.05), Number of CS (F = 6.88 (1,1024), P  < 0.05), Cooking Creativity (F = 9.03 (1,1024), P  < 0.005), Cooking Identity (F = 14.40 (1,1024), P  < 0.005), ECI (F = 5.87 (1,1024), P  < 0.05), Consumption of fried food (F = 10.58 (1,1024), P  < 0.005), Consumption of takeaway (F = 13.19 (1,1024), P  < 0.005), Consumption of takeaway style food from shops (F = 13.46 (1,1024), P  < 0.005), portions of fruit per day (F = 7.48 (1,998), P  < 0.05), and portions of veg per day (F = 14.52 (1,1024), P  < 0.005). There was one borderline significant difference (F = 3.67 (1,1024), P  = 0.052) for DINE fibre. A significant difference was found also ( P  < 0.005) between source of learning and type of ingredients used in cooking (Fig.  2 ).

Differences in the type of ingredients used in cooking between Mother and other sources

To our knowledge, this is the first study to investigate the associations between when CS are learnt (self-perceived measurement of when the majority of learning occurred) and current adult dietary and cooking behaviours. The results indicate that, learning CS mainly at a younger age has a positive effect on many cooking related behaviours, practices and dietary quality.

CL and TL reported better outcomes than AL on the number of currently used CS, cooking creativity and cooking identity. Both CLs and TLs possessed a significantly greater number of CS than AL. Laska et al. [ 13 ] showed CS track from adolescence into adulthood. Our study suggests this tracking could start from childhood into adulthood. The possession and application of a greater number of CS has also been linked to a higher diet quality in past studies [ 2 , 23 ]. In addition, our findings suggest if CS are learnt at younger ages these individuals are more creative in the kitchen and are more likely to see themselves as ‘cooks’ (cooking identity).

CLs spent more time than ALs in food preparation (both weekday and weekend), reported less food waste, consumed less takeaways and takeaway convenience food from the supermarket and shops, and ate more fruit. This suggests that those who learned cooking skills as a child spend more time cooking and are less reliant on convenience food or takeaway. Ultra-processed convenience foods have been shown to be typically high in sugars, fats and sodium [ 33 – 36 ]. CLs and TLs used less of these ingredients in their meal preparation. The consumption of take-away and ready meals are shown to be associated with being overweight and being obese [ 11 , 31 ]. Thus the learning of CS at an earlier age could be argued as a possible way of combating overweight and obesity, however, further research is needed to investigate this, as our findings, found no difference between the groups on the self-reported BMI measure.

CL also spent more time in meal preparation which would suggest that they are cooking from basic ingredients or making more elaborate meals. Alternatively, this could mean that they are less confident in the kitchen and therefore spend more time in the assembly of convenience products. However, as learning CS at a younger age has been linked with higher confidence scores and generally a better diet quality, we would argue that the reason for more time in the kitchen is more likely associated with cooking from basic ingredients, than a lack of confidence. Other research has found that a greater exposure to fresh ingredients and cooking at a younger age increases the likelihood that this type of food will be consumed through the life course [ 37 , 38 ]. In addition, in this study CL had an increased consumption of fruit, which may also play a role in weight maintenance [ 39 ] and has an inverse association with mortality [ 40 ]. Overall, the results suggest learning CS at a younger age may have a role in weight maintenance over the life course, however, as these results are correlations, further studies are needed to investigate the causal relationships.

CLs had significantly better scores in food management and food waste reduction than TL and AL. This shows that the earlier CS are learnt, the less food is wasted per household, which has implications for household waste reduction as currently in Ireland 300,000 tonnes of food is wasted [ 41 ] and in the UK seven million tonnes of food is wasted [ 42 ] annually from households.

TLs had greater cooking confidence and FS confidence than ALs, they currently used more FS, were more open to new food, had a higher Food Safety knowledge, and consumed less fried food, biscuits, chocolate or savoury foods. These results show the positive outcomes learning cooking skills at an early age has on current skills, practices, attitudes and diet quality. Lack of cooking confidence has been shown to act as a barrier to home meal preparation [ 43 ] and cooking from scratch [ 21 ]. An increased frequency of home meal preparation has been associated with a higher diet quality [ 44 ]. Thus, learning CS at a younger age increases cooking confidence, eliminating an identified barrier to cooking and facilitates better diet quality.

This study also reinforced previous findings that the Mother is the most common source of information for CS [ 27 , 45 ]. In addition this research showed the positive associations ‘Mother only’ as a source of learning had with current cooking and dietary practises. However, it has been reported that at present there is a culinary deskilling [ 27 ] of domestic cooks, and a reduction in the number [ 32 ] and level [ 46 ] of skills used in the production of a meal. This would imply that as the number of mothers (i.e. domestic cooks) cooking at home diminishes, the ability and capacity of current mothers to transfer the necessary skills to the next generation will be limited. Therefore, a reliance on the mother as the main source of CS transmission to the next generation could be detrimental to the learning of CS. Other reported sources, including the educational system, must be considered as potential mechanisms for reskilling current cooks and up-skilling future cooks. Further the importance of family and social influences reported as significant sources of learning, must be incorporated into cooking interventions. A possible method for this would be to include family members as part of the interventions or conducting interventions in a group setting with friends, or interventions reinforced with contact with health care professionals at key points, as is done in the US WIC programme for pregnant women [ 47 ].

The above results suggests that the beginning of learning the basics of CS should be in the home environment and/or primary school and be strongly supported in secondary school. These findings are closely aligned with skill formation research which shows the maximum economic and sustainable benefit for investment is through early intervention that must be followed by continued high quality intervention [ 48 ]. This study supports and emphasises the recommendation for high-quality, practical and compulsory cooking education for all. This is in line with what has previously been proposed in both the media and academic research, and most recently has been recommended by the World Health Organisation to combat childhood obesity [ 22 , 49 – 51 ].

The positive associations of learning CS as a child or teenager was shown on various measures with the exception of fibre intake. AL had a higher intake of fibre than CL or TL, which may have been influenced by the increased awareness of the importance of fibre in the diet of adults [ 52 ]. However, as the reported intake of fibre was still below the recommended level, an increased effort on the benefits of dietary fibre should be addressed in all CS interventions regardless of age.

From the above it is clear that learning of CS at an early age has implications on many outcome measures and research areas including health, diet quality, cooking behaviours and self-efficacy, as well as for the educational system.

Study strengths and limitations

The strengths of this study include diet quality and cooking and food skills data collection from a quota-controlled nationally representative sample of adults living in the UK (NI) and ROI. The overall sample closely matched that of recent census estimations for both NI and ROI (Northern Ireland Census of Population 2011; Republic of Ireland Census of Population 2011). This research used previously validated measures where possible, which improves its comparability and repeatability. The self-reported cooking and food skills abilities assessment tool underwent rigorous development and psychometric testing. All measures developed by the researchers were also tested and had acceptable internal reliability.

Data were self-reported, and therefore may have suffered from memory, response, and social desirability bias. However, where possible this was addressed, for example, in the cooking and food skills ability scales participants only rated their confidence levels if they had reported using a skill, preventing over-inflated confidence scores and reduced response bias. A limitation of this study is that this is a cross-sectional survey, which does not allow for causal interpretations of the data. The subjective nature of the measurement of when the majority of learning occurred may be considered a further limitation, however, as age has not been considered in this area before it is a difficult concept to investigate and for participants to answer. Longitudinal studies following participants who have learned their cooking skills at different stages and measuring their dietary behaviours at a certain age would be needed to reduce the bias. Finally as this study was part of a larger project, potential confounding variables such as living situation, resources and accessibility to learning sources when the participants were growing up were not assessed and should be included in future research to corroborate the current findings.

Nonetheless, as this is the first study exploring the effects of age of learning cooking skills, the results provide a baseline and highlight the need for further empirical longitudinal research into the learning of cooking skills at different ages and learning from different sources.

Learning CS as a child or a teenager was shown to be positively related to current use of cooking and food skills, cooking practices, cooking attitude and diet quality. This research illustrates that learning CS early in life has potential associations with health, cooking behaviours and food sustainability. In addition the mother was the most commonly named source for past learning and learning from the mother only was linked with greater level of cooking and better dietary practises. Due to the reduction in the number of home cooks this knowledge transfer may not be possible in the future and therefore high quality practical cooking education starting at a younger age is recommended.

Abbreviations

Adult learners

Child learners

• Cooking skills

Food skills

Island of Ireland

Northern Ireland

Republic of Ireland

Teen learners

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Acknowledgements

The authors would like to acknowledge the contribution made by Aileen McGloin and Marian Faughnan from Safefood, particularly with regard to their input on the development of the survey.

This material is based upon work supported by safefood, The Food Safety Promotion Board, under Grant No. 11/2013 for the period May 2014–October 2015.

Availability of data and material

Database available upon request presently, as further publications are planned, however, it will be made openly available when publications are completed.

Authors' contributions

FL, MS and MD conceived the manuscript. FL conducted the data analysis. FL drafted the manuscript and MD and LH edited. All authors were involved in the design of the study, read, commented and approved the final manuscript.

Competing interests

The authors declare that they have no competing interests.

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Not Applicable.

Ethics approval and consent to participate

Ethical approval for this research was received from Queen’s University Belfast Research Ethics Committee and the study was conducted in line with the guidance given in the Declaration of Helsinki.

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Fiona Lavelle, Michelle Spence, Laura McGowan & Moira Dean

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Lynsey Hollywood & Dawn Surgenor

Department of Home Economics, St. Angela’s College, Sligo, Ireland

Amanda McCloat & Elaine Mooney

Centre for Food Policy, Department of Sociology, School of Arts and Social Sciences, City University London, London, UK

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Lavelle, F., Spence, M., Hollywood, L. et al. Learning cooking skills at different ages: a cross-sectional study. Int J Behav Nutr Phys Act 13 , 119 (2016). https://doi.org/10.1186/s12966-016-0446-y

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• Chesapeake Bay Cooking With John Shields
• Cooking Fuel Use Patterns in India: 1983-2000
• Oil Seed Processing Plant Make Cooking Oil Safety
• Residential Heating and Cooking in Urban Areas of Central-Southern Chile
• Oil Extracted From Moringa Oliefera Lam as an Alternative Cooking Oil
• Arming Your Kitchen With Basic Cooking Utensils
• Air Pollution and Burning Cooking Methods
• Outdoor Cooking: The Dynamics of Taking Your Cooking Outside
• Household Energy Access for Cooking and Heating: Lessons Learned and the Way Forward
• Agriculture-Nutrition Linkages, Cooking-Time, Intrahousehold Equality Among Women and Children
• Rice Cooking Basics With Almond Rice Recipe
• Use Your Favorite Coffee Machines to Brew for Cooking
• Composition and Cooking Quality of Rice
• Black Women Slaves Cooking and Serving for the Masters and the History of the Mammy Caricature
• The Reasons Why Home Cooking Is Better and Healthier Than Fast Food
• The World Food Culture in the History of Ancient Cooking
• Cooking Competitions: Pluses and Minuses
• Aboriginal Cooking Methods and Aboriginals in Jail and Custody in the U.S
• Ancient Times, History, and Influences on Vietnamese Cooking
• Cooking Oil Suspended Impurities in the Oil Refining of Hair Removal
• Cooking: Julia Child and Knife Skills Class
• Basic Hygiene Practices for Food Preparation and Cooking
• The Used Cooking Oil-To-Biodiesel Chain in Europe
• Clean Fuel Cooking Programs in Low Resource Countries
• Using Waste Cooking Oil as Feedstock and Candida Antarctica
• Southern Cooking Brings Soul to Food
• Jack Fruit Seed Oil as an Alternative Source of Cooking Oil
• Rural Thailand: The Case of the Improved Cooking Stove and the Small Biogas Digester
• Cooking From the Heart and From Bare Essentials
• Peanut Oil Press and Peers Who Have Knowledge of Cooking Oil to Prevent Security Issues
• What Was the First Cookery Show?
• What Is the History of Chinese Cookery?
• What Do You Know About Experimental Cookery Maja Blanca?
• What Are the Differences Between Italian and British Cooking?
• Do You Know the Retro Recipes of Cookery?
• What Is the Difference Between Cookery and Chef?
• What Were the Cookery Methods Used for the Meat?
• What Can Aboriginal Cookery Be Interesting to You?
• What Is the Difference Between Cooking and Cookery?
• Can Cookery Be Called the Art of Cooking?
• Why Do People Say Cookery Instead of Cooking?
• What Are the Types of Cookery?
• What Are the Basic Cooking Skills?
• Do You Find Cookery Courses Useful?
• Is It Possible to Become a Popular Person by Cookery?
• Is Baking Considered Cookery?
• What Cookery Equipment Do You Use?
• What Are the Cookery Methods of the Aborigines?
• Is the Air Polluted During Different Cookery Methods?
• What Utensils Are Basic for Cookery?
• What Are the Advantages of Crock Pot in Cookery?
• Is Cookery a Hobby or a Profession for You?
• What Is the Electricity Consumption During Cookery?
• How Does Biodiesel Production From Used Cookery Oil Work?
• What Cookery Tips Can You Give for Cooking Meat?
• What Ingredients Do You Use Most Often in Cookery?
• Do You Subscribe to Cookery and Food Magazines?
• Why Is It Important to Have Safety Precautions in Cooking?
• Is Vegan Cookery Delicious?
• What Tips Do You Have for Beginners in Cookery?
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150+ Food Research Paper Topics Ideas for Students

When writing a research paper on food, there are many angles to explore to choose great research topics about food. You can write argumentative essay topics on food processing methods or search for social media research topics . Moreover, the food industry is advancing, and food styles are changing – another inspiration for an outstanding research topic about food. In other words, if you are looking for your ideal topic for food research , there are many places to look.

How to Choose the “Ideal” Food Research Topics

150+ ideas of experimental research titles about food, research title about food processing.

• Interesting Research Topics on Fast Food

Research Title about Food Industry

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Nevertheless, it can be hard to decipher what characterizes a good example of a thesis title for food. Hence, this article will briefly explain what factors to look for in a research title about food so-to-speak. Then, we will provide up to 150 food topics you can explore.

Personal interest is a vital factor to consider when sourcing the best thesis title about food . If you’re choosing a research title about cookery, you want to ensure it is something you’re interested in. If you’re unsure where your interest lies, you can check out social issues research topics .

Also, the availability of information on the topic of food is important in any research, whether it’s a thesis statement about social media or nutrition topics . Furthermore, choose several food topics to have options if one thesis about food doesn’t work out. Last but not least, ensure your chosen topic about food is neither too broad nor too narrow.

If you are unsure what title about food to work on for your research paper, here we are. Below are some of the best examples of thesis titles or professional thesis writers about food for students and researchers.

• Plant sterols in treating high cholesterol
• Is skipping breakfast healthy?
• Macrobiotic diet: advantages
• Food trendmakers
• Chocolates and emotions: the connection
• Are trans fats carcinogenic?
• Does green tea burn calories?
• Humble lentil: a superfood?

Interesting Research Topics Fast Food

• Fast foods: impact on living organisms
• Food court restaurants
• Misconceptions about fast foods
• Is McDonald’s healthy?
• Fast food: a social problem?
• National cuisine
• Fast food: effect on the liver
• Fast food education
• Students’ nutrition
• Fast food in children’s diet
• Food and 3D virtual reality
• The contemporary hotel industry
• Food and fashion
• Food in different cultures
• Can food be used for cultural identification?
• Trends in food box consumption
• Information innovation in the food industry
• The food industry in developing countries
• Proper nutrition
• History and origin of food traditions
• Can dietary supplements increase bone density?
• Why nutrition science matters
• Organic food: impact on nutrition
• Antimicrobial resistance
• Services ensuring food safety in the US
• Food safety violations in the workplace
• pH balance impacts flavor
• Animal testing should be abolished
• Does overeating suppress the immune system?
• Lifestyle-related chronic diseases
• Food justice
• Government’s involvement in food justice
• Dietary deficiencies
• Spice rack organization
• Nutrients for body development
• Milk for kids: more or less?
• Organic food and health
• Animal-sourced foods: beneficial or dangerous?
• Continental dishes
• Continental dishes vs. Indian spices
• Food factor in national security
• Junk food vs. healthy food
• Environmental food safety
• Safety and control of food colors in the food industry today
• Criteria and scope of food security
• Ensuring food security
• Cooking technology
• Food quality of agricultural raw materials
• Problems and solutions to food safety
• Food security: the theory and methodology
• Recent labeling food innovations
• Health benefits of genetically modified foods
• The vegetarian diet
• Caloric foods
• Fast food affects on health
• Food allergies
• Fast foods: nutritional value
• Food in the 21st century
• The Slow Food movement
• Doughnut’s history
• Food safety: role in gene pool preservation
• Controlling synthetic colors used in food
• Food assessment and control
• Food: its influence on pharmacotherapy’s effectiveness
• Human rights to balanced nutrition
• Quality of food products in urban areas
• Food in rural areas vs. urban areas
• Food security in Uganda
• Food safety: developed vs. developing countries
• Food factor in biopolitics
• Corn starch in baking: the importance
• Bacteria concerns in baking: Clostridium botulinum
• Normal butter vs. brown butter
• Matcha in Japanese pastry
• Sweet in baked desserts
• Effect of flour type on cake quality
• Sugar vs. stevia
• Why so much sugar in packed cakes?
• Carob is use in baking
• Coca-Cola baking: is it safe?
• Cooking schools
• Protein food preservation
• Food preservation techniques
• Vegan vs. non-vegan
• Caffeine in drinks
• Plastic and food quality
• History of carrot cake
• Turmeric: health properties
• Japanese tea ceremonies
• Healthy sugar substitutes
• The popularity of plant-based diet
• Food steaming: history
• CBD-infused foods
• Achieving the umami flavor in cooking
• Climate and diet
• Quick-service restaurants: impact on life expectancy
• Drinking and Judaism
• Chinese tea: a historical analysis
• Meat canning
• Resistance of meat to antimicrobials
• Eliminating botulism
• Reducing food allergies
• Avian influenza
• Vitamin D nutrition: the worldwide status
• Nutritional supplements are available for the poor
• Food science: importance in human nutrition
• Amino acids and muscle growth
• Poor nutrition and bone density
• Women and diet
• Tea vs. coffee
• Is tea addictive?
• Cholesterol: myths
• Sugar vs. sweeteners
• Keto diet: effect on health
• Food sensitivities in children
• African superfoods
• Spirulina: the properties
• Wine in French cuisine
• Garlic and onions
• Stored foods
• Preventing food poisoning
• Food addiction
• How to fight against food waste
• Aqueous environment: the toxicity
• Fast food in hospitals
• The risks associated with junk
• Food culture and obesity
• The link between fast food and obesity
• Burgers: are they sandwiches?
• Food additives
• History of curry
• Freezing dough: impact on quality
• Best pizza Margherita recipe
• Making low-calorie food tasty
• Jamaica and British cuisine
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• How to eat eggs
• Egg poaching
• Italian pasta: types

From food innovation research titles to food sustainability research topics , there are many areas of the food industry to explore. With the list of topics and tips for choosing a topic provided here, finding your ideal topic should be easier.

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178 Best Research Titles About Cookery & Food

You will see that food is the main focus of our lives. We discuss it all the way: planning our next meal, recalling delicious meals we’ve had, and even watching cooking shows.

It is also the most important industry, after other ones like food and cooking. There are many career options for those who love cooking. The custom-writing.org team has compiled a list of 178 food topics that are worth exploring. Students looking for a food-related paper can find them helpful.

How do you choose an interesting topic for food research?

Here’s a brief guide to help you decide what topic you should research.

It is important to distinguish between qualitative and quantitative research. Quantitative research is about gathering and analysing numerical data. Qualitative research, on the other side, seeks to understand how people think and act.

You can use both to begin exciting research. This article will help you avoid wasting your time searching for the perfect topic.

Below are some food-related topics you could use to create a research paper. You have two options: choose one or all of them.

Quantitative research titles about cooking & food

It’s easy to start writing your first step. Simply choose a title of quantitative research on cookery in the following list.

– The global impact of the creation of the Best Cooking Schools

– The job market for cooking schools. This chart shows you how many cooking schools are available in France. You can also see which chefs are actively looking for jobs. It is obvious that the number and quality of schools have an impact on the employment market.

– Statistics analysis of protein foods preservation. This topic can be chosen from any protein food in any region of the globe. It might prove difficult to gather the data. It is possible to look for something locally.

– Quantitative analysis on the most common food preservation techniques. This quantitative research title on food should again be focused on specific foods and locations. It could be, for example, how frequently people use a certain fish preservation technique.

– Vegan vs. non-vegan customers: statistical analysis. The number of people that don’t eat animals is growing each year. Comparing data from different periods will show the trend. Compare the vegans with the rest of your customers.

WHO: The effect of fast food development and obesity

– Obesity. There are new fast food chains popping up all over the world that don’t promote healthy living. This chart shows the relationship between obesity and fast-food restaurant numbers in recent years.

– Caffeine in different drinks: quantitative analysis.

– The effects of plastic preservation on food quality

– An evaluation of beauty standards and eating disorders: A quantitative analysis.

– A relationship between climate and diet.

– Quantitative Analysis of Nutrition and Bone Density

– The effects of fast-service restaurants on speed of living

– Salmonella cases in port cities: a quantitative evaluation.

– Statistics Analysis of the Fats Children and Adults Need:

– The correlation between organic foods and good health.

– The impact of visual representations of dishes on customers’ reviews.

Qualitative research titles about cooking & food

This list contains a number of quality research titles on cooking that will appeal to those who prefer a qualitative approach.

Historical analysis of carrot cake. This simple yet delicious dessert is so beloved. Carrots were substituted for sweeteners because there was no other option. It might be exciting to dig deep and analyze the history of the recipe’s development.

Study on health effects of turmeric in Indian food: The best book on cookery research! It raises the question about medical cooking. The East has used turmeric and other spices to increase their immunity system for centuries.

– India’s Food Safety Regulations: A Qualitative Research. India is back! It’s because of the controversial issue of hygiene in this country. How can food safety be regulated in a country where people live side-by-side with cows?

California wine history. This is a great topic for wine enthusiasts! California is the largest supplier of wine in America, and it is well-known all over the globe. What makes California wine so special? Take a look at the history of California wine.

– Drinking, Judaism and Ethnographic Research. Jews have a very different view of alcohol. The rituals of Jewish life include wine. Overdosing (or alcoholism) can be a problem. To find out more, you could conduct ethnographic research.

Ethnographic research on tea ceremonies in Japan.

– Historical analysis of Chinese Tea.

– Why do people prefer organic milk: qualitative research?

– Canning meat and preserving it: A case report.

Qualitative Analysis of Natural Nutritional Supplements

French chocolate: A historical analysis

– Caffeine dependence and Italian ethnographic research.

– Is the caffeine in tea and coffee the same?

Vegetarianism is a new trend?

Food regulations: A case study on food allergens

Explore topics related to cooking & food

The field of food and cookery covers many topics. This collection includes research titles that cover all aspects of culinary, including food preservation and food poisoning.

– Food law and food adulteration. In order to increase the quantity of food, food producers may add certain substances. This can affect the safety and quality of food. The above example of a research title about food may be too general.

– The best method to detect adulterated food. Some adulterated foods still make it onto the market, even though the law cannot control them all. Thus, there are methods to identify it. It is possible to look at the advanced lab methods or learn how you can test the products at your home.

– The US health movement’s growth. The 19th-century is the year that saw the birth of first healthy movements. You can learn more about how and when it started. Also, find out the top healthy diets. You can also ask modern dietitians their opinions on these trends.

– Vegetarianism – When is it good or bad? It is amazing how vegetarians’ lives have changed. Some people claim their bodies cannot function without meat. Does it really matter if a vegetarian diet isn’t for everyone? It is important to get objective research done by professionals.

– Interval Fasting: A modern cure. Fasting has become a popular trend on social media. Many users claim that fasting has helped them to disappear from certain illnesses. It isn’t supported by enough research.

Is tea addictive? It is common to think that alcohol is the most addictive drink. It is not known that both black and green teas contain caffeine. This is why tea isn’t an addiction.

The truth about milk and calcium deficiency. We were taught that milk is essential for a healthy diet. Our belief is that dairy deficiency can result in calcium deficiency. This belief has been refuted by studies.

– Calcium sources to dairy allergic persons. Some people react to dairy products even though they are vegan. These cases raise questions about calcium sources. This is a topic that college students can research to expand their knowledge in nutrition and cooking.

Myths and facts about cholesterol. Cholesterol is actually good for you. Although high cholesterol can lead to heart disease, it is true that not enough cholesterol can cause serious health problems. Both good and bad cholesterol serve different purposes.

– Sugar vs. sweeteners: health effects It might be true that sweeteners are healthier than sugar. Not all sweeteners are good for you. This topic requires a lot data analysis.

What are the latest innovations in food labeling? Consumers are more conscious of the foods they eat. Specific requirements dictate that labeling systems must be accurate and clear. To demonstrate the effect of each innovation, you can walk through them.

– This is the best way to reduce food waste. It is easy to see the uneven distribution of food in the world. There are some countries that are experiencing famine while others throw away large amounts of food leftovers. This topic is of paramount importance.

– Food safety: workplace sanitation guidelines. It is possible to compare how different countries’ workplace sanitation guidelines are. It is worthwhile to search for the best regulations to keep food safety at its highest levels.

Long-term effects of the ketogenic or long-term diet (keto). Recent years have shown that the keto diet is the best diet for weight loss. Keto, a low-carb, high fat diet, can help you gain more energy by switching to ketosis. But what about long-term effects?

– School meals in different states (countries): compare & contrast. School meals should be tasty and nutritious. You can look at the menus of schools in the US and around the world. Compare the nutritional content of the different meals.

– What foods can lead to abdominal obesity

– Nuts and food sensitivities in children

– The issues and eco-friendly packaging.

– Antioxidant-rich foods in Africa.

– African superfoods and medical foods.

– Superfood properties: Spirulina

– Anti-inflammatory oils and nuts

– Olive oil’s characteristics during frying

– Saturated fat issue: Which oils are best for deep frying?

– Which cheeses can you use to make fondue.

Fondue history analysis

– Alaska natives diet.

Is skipping breakfast healthy?

– Women’s health is at stake when they drink coffee for breakfast.

To treat certain diseases, a low-glycemic diet is recommended.

– Make school lunches more nutritious and affordable

How does the different wood used for smoking impact the flavor of meat?

How to properly use wine in French cooking

– Garlic, onions and Ayurveda: Ayurveda point.

Teens can eat vegetarianism.

Why should diabetics avoid mass-produced sauces?

Genetically modified foods: dispelling myths

– Practicing nutritious dietary habits

Italian cuisine: Matching wine with meals

Are fruits high in carbohydrates?

– Diet routine analysis

Why is fruit best eaten alone?

– Diets: The root cause of bingeing

– Health food: the effects of a vegetarian diet

– The effect of reheating food properties

The world’s most popular Thanksgiving dinner recipe.

Caesar salad: Historical analysis

– Pressure baking: Home cooking

– Types of Italian Pasta

How to make meat substitutes with soy?

Poaching eggs is an art form.

Historical analysis of Benedict eggs

– Food security and nutrition in remote and Aboriginal communities in Australia

How to eat eggs: Royale vs. Florentine

Is it possible to replace meat protein with beans?

– Food Safety: A Policy Issue in Agriculture Today.

– Street food that is healthy in the United States

– What affects the taste of airline meals?

– Food Additives

– Why are cereals being replaced by breakfast?

– Indian food is diverse.

– Low calorie diet & life longevity.

– The effect of freezing dough on its quality

– A historical analysis: How has Asian hotpots become so popular in America?

– Historical analysis: Where curry got its start.

– The United Kingdom’s Binge Drinking.

– The evolution in dairy products consumption over the past decade.

– Italian Chefs’ Overview: What is the best ingredient in Margherita Pizza?

– Why people continue to eat scorpions from China.

– Low-calorie food, can it still be delicious?

– The effect of the size of the meal on our hunger levels

– Jamaican influences in British cuisine

Baking Research Paper Topics & Ideas

Let’s go one step further! We all eat bread and pastry every day. Baking research papers are therefore always relevant.

– High temperatures and bread dough. The quality of future bread is affected by the ambient temperature as well as the ingredients. To find the perfect combination, bakers experiment with different humidity levels and temperatures. Dough making can be more difficult than you might think.

– Starch and baking: What is its importance? This topic is likely to be the most important in baking research. This would require you to investigate how starch is used for baking. However, it might be easier to focus on one type or starch.

Egg protein is necessary for baking. Vegans are becoming more popular. They see no problem in substituting animal products for plant-based ones in baking. Flaxseed is used to replace eggs. How does this impact the final product’s taste and quality?

– How to reduce salt in bread: Health vs. Production Food standards forbid salting bread because it is an integral part of many people’s daily diet. Producers are concerned about the impact salt has on the consistency and quality of the dough.

Clostridium botulinum, baking. It is a topic of recent interest in pastry and bread research. Manufacturers worry that this bacteria could become a problem. Research in anaerobic and aerobic conditions is necessary to prevent this from happening.

– New enzymes for processed foods

– Indian buttermilk is used in baking.

– Use brown butter instead of regular butter when baking.

– Baked desserts that are both sweet and savory.

A new trend in cake is Ruby chocolate

Matcha is used in Japanese pastry.

What do the different flours have to do with the cake’s quality? Compare Stevia and Sugar: A comparison.

– Kefir can be used in baked goods

– Food allergies and gluten-free flours

– Why is sugar in packed cakes so expensive?

How does carob in Greece bake?

– Mini pastries are a hot party trend.

Is it safe to bake with Coca Cola?

Electric oven vs. Gas oven: The Effect on Baked Products

Research Topics on Food Industry

Food industry is a huge global enterprise that provides food for people around the globe. It encompasses all businesses involved in the production of food. Private farming is not included in this industry. This industry includes all aspects of food production and distribution. This industry encompasses everything related to food production and distribution, finance, and financial management.

Any topic mentioned above could be used to research the food industry. Two subcategories are great for research on the cookery strand, fast food and restaurants.

Fast Food Research Question

These questions about fast food are relevant like never before. Fast food is becoming more popular because people don’t like waiting too long for their food.

How can fast-food restaurants conceal calories? People would prefer to eat fast food that is lower in calories, as they are looking for healthier options. Restaurants lie about calories. Hidden calories can also be found in salad dressings.

The Truth About Vegan Options in Fast-Food Chains Some of the biggest fast-food restaurants offer vegan and vegetarian options. What about vegans? Can vegan restaurants make nuggets or patties without frying meat? This is a top topic in cookery research.

– How fast-food companies have gained so much popularity. This is one of the most controversial fast-food questions you can ask for research papers. They are very effective in their marketing strategies. But you should also look at the ingredients used in fast food.

– The link between obesity and fast-food access. Healthy food is increasingly seen as a luxury rather than an option. It’s easier and cheaper to buy fast food such as a burger, pizza or other quick meals than it is to eat healthy, such as a salad. You can find out if fast food is preferred due to the cost.

– Fast food has become a major part of American life. Each nation has tried to create quick and affordable meals at one time or another. But it was the US that launched the global expansion of fast food chains such as McDonald’s and Burger King.

– Childhood obesity and fast food

– What does fast food advertising look like?

– The harmful effects of fast foods

What are the worst ingredients in fast-food burgers?

– How fast is fast food cooking?

– Fast Food in Healthcare Institutions

Monopoly or Monopolistic Competition in Fast Food Industry

– Should American Schools Ban Fast Food?

How to Avoid Junk Food

– How have fast foods changed America’s food culture?

– Fast food’s most dangerous preservatives.

– Long-term health effects of fast food consumption

– What will the future trend be?

– An overview of US fast-food restaurants that are healthy:

Power bowls: A new trend in fast food?

– Fast Food: The Difference Between Reality and Advertising

Self-service kiosks in fast-food outlets

– The Impossible Meat in Fast Food Restaurants

Search Titles About Restaurants

Restaurant industry is the most closely associated with food. This makes it a wonderful area to pursue a career.

How can restaurants create balanced menus that are plant-based? Vegetarianism again! It is the most popular trend in recent years. This article should cover all details regarding how restaurants should approach balanced vegetarian and vegan meals.

– Sustainable packaging & restaurants. People are more conscious of environmental issues and are demanding more. Restaurants should keep up to date with eco-friendly packaging and be aware of current trends. This is a great topic for college students.

– How can restaurants handle delivery? Time is valuable. Delivery is the best option as customers don’t want wait for their orders. Restaurant chefs must manage both walk-in and delivery customers simultaneously. Consider the best management methods.

– The US is a leader in global cuisine development This research title is about international cuisine. A boring diet of the same food all day can make you feel drained, so it’s worth trying different cuisines. But how was this possible?

Hyperlocal food in restaurants. The new trend in sustainable living is hyperlocal food. The topic could be the subject of a research paper. It is possible to research the impact that local restaurants can have on society.

– Restaurant industry: smaller plates trend.

How do restaurants create wine-themed menus?

Restaurant staff turnover: Causes and effects

Restaurant atmosphere: Is it important?

– International Hotel Menu Standards.

– Zero-waste restaurants are on the rise

Technology trends in restaurants

How can restaurants reduce turnover?

– All-day breakfast benefits for businesses

– Examples of healthy menu options for children.

How can restaurant staff manage Big 8 allergens

Seasonal restaurants offer many benefits.

– Start your business by using the “foodhalls” method.

Transparency for customers – Transparent windows

– Use microgreens and local herbs to create your own menu.

– How robots are used within the restaurant industry

What are 10 recent studies concerning food?

You can also find the top 10 questions about food in your paper.

Warum are plant-based diets growing in popularity?

– What is the healthiest substitute for sugar?

– What are some of the benefits of the macrobiotic lifestyle?

Plastic food packaging can be banned

How to add umami to your cooking

– How does the ratio of ingredients impact the texture of baked goods?

– What properties are CBD-infused foods?

– Which plant milk is best for baking?

– What is the origin of the steaming idea?

– Why is it that people continue to eat fast food?

These are just a few of the many topics that food research can cover. There is bound to be a question that you feel is worthwhile. You can narrow down the topic even if it has already been researched. Your paper could be more focused if you only focus on a specific country or region.

The main topics of cookery, food, and cooking have been covered. You will find many topics about food processing as well as the history behind some dishes. Next, we moved on to the bakery industry. Next, we moved onto the most important topics in today’s fast-paced world of fast-food restaurants and fast-food. We concluded the list by naming the top ten research questions that will help you get inspired to begin your research.

All topics are open to modification. This game has no rules! There are no rules if the assignment says so.

Freya McCarthy is an educational blogger and volunteer who helps improve education in developing countries. She has worked in education for over 10 years, most recently as a teacher in a primary school in India. Freya has a degree in education from the University of Wales and has worked in a number of different educational settings. In her spare time, she enjoys reading, writing, and spending time with her family.

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Best of 2021: Our Most Popular Articles This Year

By The Editors of Epicurious

Our goal at Epicurious isn't just to publish recipes—though we do spend a lot of our time in the kitchen. We're also here to share cooking knowledge, helping readers more deeply understand cooking techniques, ingredients, and the context of every food we eat. Some of our best articles dive into the history surrounding an essential food; others dig into the science of the meal that's on your plate. In this list, you'll find all of our most popular articles from the past year, including a feature on the surprising behavior of baking soda, one on the best path to crispy waffles, and another that reveals the ingredient you need to make blueberries taste, well, blueberrier. We hope you'll pull up a chair and catch up on any stories you missed.

How Baking Soda Really Works

You probably know baking soda as the stuff that gives your cakes, cookies, and quick breads their lofty rise. But the chemistry of this common pantry ingredient means it can do much more—helping to tame acidity in tomato soup and speed up the softening process of dried beans. Epi contributor Mari Uyehara looks deeper at what that orange box can do.

Break Up With Your Toaster, Pan-Fry Your Bread Instead

Slices crisped in oil add a whole new dimension to your bread-based meals—which, with toast this good, is basically every meal.

Nanaimo Bars, the Essential No-Bake Canadian Christmas Treat

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• Books Received
• Published: 10 December 1938

(1) Experimental Cookery: (2) Food Technology

Nature volume  142 ,  page 1018 ( 1938 ) Cite this article

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(1) The object of this book is to present the A knowledge of food preparation and cookery processes from a chemical and physical point of view, particularly from that of colloid chemistry. A citation from Ostwald is appropriate: “Much as everyone would like to obtain better food for less money, the study of such questions is regarded as menial and best left to the cook. A scientific study of the preparation of food is considered as only amusing in scientific circles.”

(1) Experimental Cookery:

from the Chemical and Physical Standpoint; with a Laboratory Outline. By Prof. Belle Lowe. Second edition. Pp. xi + 600. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1937.) 22 s . 6 d . net.

(2) Food Technology

By Dr. Samuel C. Prescott Prof. Bernard E. Proctor. Pp. ix + 630. (New York and London: McGraw-Hill Book Co., Inc., 1937.) 30 s .

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Top 100 Research Topics & Titles about Food & TVL

When you look for a good research paper topic, you can easily become the severest critic of any proposed idea. Some topics do not interest you at the very least, while others might shock your teachers. Where is the golden mean?

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Check out this list of top 100 research paper questions and you will definitely find among them a captivating and inspiring idea for you. And remember to ask your friends to review your paper or proofread it by Grammarly.

⚒️ Practical Topics for TVL Students

• 🍲 60 TVL Topics on Food & Design
• 🌳 Good Topics Do Not Grow on Trees
• ⚡ Topics to Grab Everyone’s Attention
• 🔍 References

If you think that going to college is a waste of time, then you’re in the right place! Here you can start your TVL journey without any effort!

TVL is a technical-vocational livelihood. Here, you can find the best quantitative research topics for TVL students possible. With the help of the TVL track, you can start working and earning just after graduating high school. Let’s see how it is possible.

For example, most students finishing college don’t even know how to apply all the knowledge they gained over three to five years of studying. Some of them don’t also remember topics for practical research papers they wrote…

It creates a problem of too many graduates without practical skills. It takes them years of unpaid internships to finally start meeting the employers’ requirements. Then (maybe) they can begin earning the minimum wage. Later on, they find themselves stuck on the job they don’t like, “waiting for something better.”

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But there is another option! And if you’re reading this, you decided to choose a TVL track! Dive deep and pick up a research topic about TVL strand to start your journey. It will provide you with real skills that are 100% relevant at all times! You can go for using a topic maker, too. Not a bad option.

Working on practical qualitative research topics for TVL students is the first step. You can find a list of interesting research titles about TVL strand below.

🍲 60 TVL Research Topics on Food & Design

• Dressmaking: the development of wedding dress models
• What are the most popular techniques of drafting in dressmaking?
• The most efficient pattern-making methods in dressmaking
• Fashion designers that changed the dressmaking forever
• Where do tailors and dressmakers seek for inspiration?
• How is computer modeling applied in the dressmaking process?
• The process of creating corsets that fit: a historical analysis
• The newest technologies in dressmaking: equipment you can’t miss
• The best methods of organizing working space to make dressmaking more efficient
• The development of the sewing machines up to modern times
• How does it fit and everything about sewing patterns?
• How have indie designers changed the fashion industry?
• The most common issues with the incorrectly chosen fabric
• The tricks to check the quality of the fabric and pick the best one
• Dressmaking as a creating culture: interviewing fashion designers

• Aerodynamics issues: designing a perfect Formula One racing car
• Car engineering: how is mileage improved in hybrid cars?
• What are the safest types of airbags in cars?
• Creating a robot car: what technologies are used?
• How to optimize the solar car: overcoming limitations?
• Modern cars and the benefits of automatic transmission
• How would hypercars improve the transportation experience?
• Challenges autonomous cars need to overcome
• What is the role of car engineers during the creation of autonomous cars?
• Car engineering: the future of using cryogenic fuels in cars
• Hydraulic linkages in the concept of the hy-wire cars
• Fuel cell system issues in the hy-wire cars: analyzing hydrogen properties
• Can air-powered cars be a solution for a zero-pollution future?
• Car designing: the role of rearward bias and its connection to aerodynamics
• The development of steam cars: a historical analysis
• How can you make crops immune to diseases?
• Agriculture: the aspects that affect the health of crops
• How does temperature affect the irrigation levels?
• The role GMO in agriculture: a case study of the US fields
• Possible ways to apply artificial intelligence in agriculture
• How do farmers use apps to foresee pest infections?
• Why should farmers keep an eye on export and import details?
• The methods of defining your prices: tracking the crops ratios
• What are the latest improvements in the gestational crates?
• The US regulations regarding the chemicals and pesticides
• Why should farmers be informed about all the changes in the policies?
• The methods of managing and adjusting the livestock population
• Is it better to start an organic farm rather than a conventional plane farming?
• The size matters: the reasons why new generations prefer smaller farms
• Why has hemp become such a popular crop recently?
• Fitting crops to the region: saving water and increasing profits
• How can optimizing tillage reduce the water use for farmers?
• What are the benefits of indoor vertical farming?
• Can covered crops help with controlling weeds?
• Analyzing sustainability of the crops: soil conservation
• Cookery: the benefits of pea protein over whey protein
• Younger generation stops drinking: the future of alcohol
• The rise of fast-food breakfast: overviewing the trends
• The impact of Italian cuisine on American food culture
• Why has intermittent fasting become so popular recently?
• Charcuterie as a part of the daily diet: pros and cons
• The development of a ghost kitchen concept: a case study of the US
• Why is being a flexitarian better than vegetarian?
• Low-sugar vs. stevia: contrast and compare the dietary benefits
• Adaptogens in everyday food: how takeaway can reduce your stress levels?

🌳 Good Research Paper Topics Do Not Grow on Trees

Surely, it is easier to find a good research paper topic, than to think of one from scratch. However, it might not be that easy to find topics – truly good research questions do not grow on trees. So don’t miss this opportunity and choose your topic from these great ideas (or ask us for professional writing help -all you have to do is just send a message):

• Are cell phones bad for your health?
• Is homosexuality genetic?
• Advertising : information vs. manipulation.
• Should businesses be ethical ?
• Is it possible to replace animal testing with other types of testing ?
• How to throw away our “throw-away” lifestyles?
• Should developed countries help Africa?
• Who is to blame for the European debt crisis ?
• Is the arms race over now?
• Is China a new superpower?
• Should students receive salaries during their studies?
• Can standard tests measure something meaningful, apart from students’ short-term memory?
• Does access to condoms in high schools encourage teen sex?
• Are social networks good or bad for teens?
• Does Internet need censorship?
• Is there a glass ceiling in today’s society ?
• Should prostitutes have their own labor unions?
• Is it possible to eliminate the black market?
• What is the solution to the problem of human trafficking ?
• Online banking : pros and cons.

⚡ Good Topics for Research Papers to Grab Everyone’s Attention

Do you want to grab everyone’s attention? Discover even more good research paper questions below:

• Are fast-food restaurants or fast food eaters to blame for obesity ?
• Is food labeling effective in controlling one’s calorie intake?
• Should parents punish their children for disobedience?
• Should spanking be outlawed?
• Isn’t the gap year between high school and college a waste of time?
• Has the “ American dream ” changed over the last decades?
• Can religious beliefs justify terrorism?
• Do people need a single world religion?
• Can racial profiling be useful?
• Islamophobia after 9/11.
• Emotional difficulties and eating disorders .
• Ways to encourage organ donation .
• Should mothers of Siamese twins have an abortion?
• The problem of personal identity in twins.
• Does their parents’ divorce have long-term consequences for children?
• Gender roles or gender stereotypes : where is the line?
• Is too much competition harmful to students?
• Do men need protection against feminists?
• What should be done about noise pollution ?
• Should people study body language ?

Impress your teachers by using any of these fresh and truly good research project ideas. Writing good research papers does not need to be difficult. Now that you have a brilliant idea, you are halfway to your stunning success.

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Learn more on this topic:

• 280 Good Nursing Research Topics & Questions
• 226 Research Topics on Criminal Justice & Criminology
• 204 Research Topics on Technology & Computer Science
• 178 Best Research Titles about Cookery & Food
• 497 Interesting History Topics to Research
• 180 Best Education Research Topics & Ideas
• 110+ Micro- & Macroeconomics Research Topics
• 417 Business Research Topics for ABM Students
• 190+ Research Topics on Psychology & Communication
• 512 Research Topics on HumSS
• 281 Best Health & Medical Research Topics
• 501 Research Questions & Titles about Science
• A List of Research Topics for Students. Unique and Interesting

🔗 References

• Education Research Highlights
• Research Topics from Dartmouth College
• Learning Practical Research Skills Using An Academic Paper Framework – An Innovative, Integrated Approach (ScienceDirect)
• Practical Research and Evaluation: SAGE
• A Background for Practical Research: JSTOR
• Learning cooking skills at different ages: a cross-sectional study (BMC)
• Adolescents’ cooking skills strongly predict future nutritional well-being: ScienceDaily
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Can there possibly be anything fun about academic writing? It seems there is – what are all those fun persuasive speech topics then for, after all? However, creating a bunch of good topics might seem hard the first time around. No need to worry though – there’s always plenty of...

A persuasive speech on any topic is a performance designed to convince people about something and prove your point. Choosing a suitable topic is crucial for your speech’s success. Do you need some help with finding easy topics for a persuasive speech? Then check these fantastic and easy ideas from...

Do you know the secret place where people go to get their good informative speech topics? Looking for an interesting topic for speech? Congratulations, because you’ve just found it! So, if you’re ready to get some really good topics for an informative speech, all you need to do is to...

A proposal argument is an essay in which you describe a specific issue that needs fixing. It focuses on problem solutions. Are you interested in writing high-quality proposal essays? Or maybe you’re wondering what can make your writing truly outstanding? Here you will find answers to these questions as well...

Sometimes you just wish there was a marketplace with vendors shouting, “Topics for argument essays! Who wants inspirational topics to write about?” Well, you are lucky enough: you’ll find plenty of inspiring things here! Coming up with some argument essay topics is quite easy! In this article, you’ll find some...

Are you searching for original, thought-provoking, and really controversial debate topics? Here they are! Selecting any of these 25 controversial topics for debate from Custom-writing.org, you can guarantee a heated dispute in class or exciting polemics with your friends. But first, let’s figure it out, what is debate and how you should pick up great...

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Have you ever thought about the importance of transportation? Every day we see cars, trucks, planes, and ships and never wonder what exactly they are doing. In fact, these vehicles not only transport people from one place to another. They also form a vast system that plays a vital role...

In a few words, family values can be defined as principles, some ideals, and beliefs within a family that are passed from generation to generation. You should keep in mind that family values might change with time. Besides, they may differ from culture to culture.

India gained its independence on August 15, 1947. Before that, it was a British colony. Since 1947, India has changed a lot, and this is what you will have to discuss in your essay on India after 60 Years of Independence.

Throughout history, people have dreamed of a world without violence, where harmony and justice reign. This dream of world peace has inspired poets, philosophers, and politicians for centuries. But is it possible to achieve peace globally? Writing a world peace essay will help you find the answer to this question...

Pls give me 2 Quantitative research ralated to TVL strand.

Quantitative research Title related to TVL strand

Kindly give me some idea of quantitative research title in tvl HE strand at least 5 research title

kindly give me some ideas of qualitative research title in tvl strand

Can you give me a 5 research title about HUMSS track Qualitative Research

Hi good afternoon! I just wanted to ask if you can help me with the evaluating the practical skills of TVL students? I really really need your help

Can you give me 5 research title about tvl horticulture with author, year of publication, statement of the problem/purpose and findings

Hi can you give a 5 task about TVL that interest you the most or you find the necessity to venture into research project.

Research Topic about TVL strand

Experimental Research Title about TLE

Baking & Pastry Studies: Research Your Topic

• Menu Design Resources
• Articles and Podcasts
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• Plant Pigments & Structure
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• Food Additives
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Here are some selected library books which provide information on countries, cultures, food, statistics, definitions and more.

• ABC-CLIO eBook Collection
• EBRARY Academic Complete

Selected Book Searches

• Culinary Dictionaries
• Culinary Encyclopedias
• Plated Desserts

Culinary Databases

• Academic Search Complete (EBSCO) Many full-text articles from over 8,600 journal titles covering topics in such areas as Animal & Veterinary Science, Area Studies (country info.), Arts, Biology, Chemistry, Education, Engineering, Ethnic & Multicultural Studies, Food Science & Technology, Humanities, Law, Literature, Psychology, Religion, Science, and more. Includes some full-text back to 1887.

• Culinary Arts Many full-text articles from major cooking and nutrition magazines, plus recipes, restaurant reviews, and industry trends & news.
• Biography In Context Biographies of people worldwide in many fields throughout history: artists, authors, business leaders, chefs, government leaders & politicians, historical figures, popular entertainers, scientists, sports figures, and people currently in the news.
• Food Science Source (EBSCO) Many full-text articles from magazines and trade journals covering the food industry: Food Safety, Food & Beverage Science, Food Service, Processing, Packaging, Shipping, Culinary Innovation, and Product Development.

Credo Reference - Food and Drink

Browse Credo Reference Food, Drink, & Nutrition Topic Pages

• Background reference information to start your research

Culinary Websites

• Epicurious Find a great variety of recipes, many of which have been published in Bon Appetit and Gourmet magazines.
• The Food Timeline Provides history of foods, using a variety of references.

Escoffier Book Online

A Guide to Modern Cookery (1907)

by Auguste Escoffier

Films on Demand

• Films on Demand Complete (Infobase) Over 15,000 streaming videos 24/7. Many areas of interest including business & economics, careers & job searching, computers & technology, criminal justice, culinary arts & nutrition, digital media, education, engineering, English, fashion/textiles & merchandising, food prep & safety, food science & service, guidance & counseling, health, science & social sciences. Watch Archival Films & Newsreels for important events and interviews with influential people in American culture & history.
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EXPERT INSIGHTS

Apr-19-2024

The 2024 social media demographics guide

Khoros Staff

Editor's Note: This post was originally created in 2018 and has since been updated to reflect the latest data available.

According to Statista , 61.4% of the world’s population — a whopping 4.95 billion people — use social media.

That’s a lot of social media demographic research to sort through when you want to zero in on understanding audience characteristics of specific platforms — and we know the last thing a social media marketer has is time to spare. That’s why we’ve done all the heavy lifting for you.

Our updated 2024 Social Media Demographics Guide surfaces the demographic data you need to inform a smart strategy, like age, gender, and income — plus device usage and site behavior in one easy-to-read infographic.

View the 2024 Social Media Demographics Guide to discover more about what makes the audiences of Facebook, Instagram, Twitter, LinkedIn, YouTube, Snapchat, and TikTok unique or bookmark it now to reference anytime.

General social media demographics

Before we jump into platform-specific demographics, let’s cover some high-level insights about social media in general.

Social media usage over time

There are currently 4.95 billion social media users and 5.3 billion total internet users, meaning 93.4% of people who use the internet also use social media. What’s more astounding is the rate that social media usage has grown and is expected to continue growing. The number of social media users has grown by 79.1% since 2017 , when there were only 2.73 billion social media users. By the end of 2024, Statista predicts there will be 5.17 billion social media users which would be 5.7% growth compared to 2023. By 2027, the number of social media users is expected to reach 5.85 billion, with an annual growth rate between 3.7-5.7% each year until then.

(Source: Statista )

Social media usage by age

According to new data from eMarketer , most U.S. social media users are between the ages of 27 and 42 and fall under the Millennial generation. With 68.5 million Millennials using social media in the U.S., this group accounts for nearly one-third (30.3%) of all U.S. social media users. The next closest age group by usage is Gen Z (ages 11-26), with 56.4 million social media users, followed by Gen X (ages 43-58), with 51.8 million users. Baby Boomers between the ages of 59 and 77 are the age group with the lowest social media usage, with only 36.9 million users.

(Source: Oberlo )

Although Millennials are the age group that uses social media the most, eMarketer predicts their usage will remain relatively flat through 2027, while the number of Gen Z users is expected to grow significantly. The data also suggests that the number of Gen X and Baby Boomers who use social media will decrease over time.

(Source: eMarketer )

Daily time on social media

On average, people spend 2 hours and 24 minutes on social media each day. Combined, it’s estimated that users will have spent 4 trillion hours on social media in 2023. Not all social media platforms are equally engaging, as Statista found people spent more time on TikTok than anywhere else. On average, social media users in the U.S. spent 53.8 minutes on TikTok, with the next closest being YouTube at 48.7 minutes per day. After that, there was a steep drop off to 34.1 minutes for Twitter/X and other platforms before reaching last place, Reddit at only 24.1 minutes per day.

Despite TikTok having the most time on average per day, DataReportal found that YouTube has the highest average session duration at 7 minutes and 29 seconds. This could be because users are watching longer-form content on YouTube compared to the shorter content that TikTok is known for.

(Source: DataReportal via Exploding Topics )

Facebook demographics

Given that Facebook is the number one platform for adults , understanding its audience is crucial for devising the social media strategy for your business.

2024 Facebook demographics data

Active monthly users

Facebook has 3.03 billion active monthly users

Active daily users

Facebook has 2.085 billion daily active users

4.6% of Facebook’s users are between the ages of 13-17

22.6% of Facebook’s users are between the ages of 18-24

29.4% of Facebook’s users are between the ages of 25-34

19.1% of Facebook’s users are between the ages of 35-44

11.4% of Facebook’s users are between the ages of 45-54

7.2% of Facebook’s users are between the ages of 55-64

5.7% of Facebook’s users are 65+

43.7% of Facebook users are female

56.3% of Facebook users are male

On average, U.S. Facebook users spend 30.9 minutes a day on the platform

98.5% of users access Facebook via mobile devices

81.8% of users access Facebook via mobile devices only

16.7% of users access Facebook via mobile devices and computers

1.5% of users access Facebook via laptop or desktop only

Businesses and shopping

19% of U.S. users search for products on Facebook before shopping

The global advertising audience of Facebook is 2.249 billion

90% of social media marketers use Facebook to promote their business.

Most followed accounts

Cristiano Ronaldo: 163 million followers

Mr. Bean: 136 million followers

Shakira: 122 million followers

Instagram demographics

Instagram is the Meta-owned photo and video sharing app that continues to grow its user base, with 2 billion people using Instagram every month (up from 800 million in 2018).

2024 Instagram demographics data

Instagram has 2 billion monthly active users

Instagram has 500 million daily active users

8% of Instagram’s users are between the ages of 13-17

30.8% of Instagram’s users are between the ages of 18-24

30.3% of Instagram’s users are between the ages of 25-34

15.7% of Instagram’s users are between the ages of 35-44

8.4% of Instagram’s users are between the ages of 45-54

4.3% of Instagram’s users are between the ages of 55-64

2.6% of Instagram’s users are 65+

48.2% of Instagram users are female

51.8% of Instagram users are male

On average, U.S. Instagram users spend 33.1 minutes per day on the platform

90% of Instagram users follow a business

2 out of 3 people say Instagram enables interaction with brands

83% of Instagram users say they discover new products and services on Instagram

Cristiano Ronaldo: 613 million followers

Lionel Messi: 494 million followers

Selena Gomez: 429 million followers

Pinterest demographics

Pinterest is a visual search engine that pioneered online shopping through social media. On Pinterest, people are 90% more likely to say they’re ‘always shopping’ than on other platforms. Additionally, shoppers on Pinterest spend 80% more monthly than on other platforms. Why? Pinterest claims it’s because they take the best of shopping offline and bring it online, with strong visual connections between products and what users can do with those products. There’s a lot marketers can learn from the platform, but it all starts with gaining a better understanding of the audience.

2024 Pinterest demographics data

Pinterest has 465 million monthly active users

27% of Pinterest’s users are between the ages of 18-24

30.9% of Pinterest’s users are between the ages of 25-34

15.8% of Pinterest’s users are between the ages of 35-44

10.4% of Pinterest’s users are between the ages of 45-54

8.7% of Pinterest’s users are between the ages of 55-64

4.3% of Pinterest’s users are 65+

Pinterest is one of the most gendered social media channels, which may inform which brands target this audience and how they do so.

76.2% of Pinterest users are female

17.2% of Pinterest users are male

6.6% of Pinterest users did not specify their gender

On average, U.S. Pinterest users spend 14.2 minutes per day on the platform

85% of users access Pinterest via the mobile app

Business and Shopping

More than 25% of time spent on Pinterest is spent shopping

85% of users have bought something based on pins from brands

X (formerly Twitter) demographics

X (formerly known as Twitter) allows users to reach practically any person or business simply by tagging them in a Tweet. That’s why Twitter is such a popular platform for customer service — allowing users to air complaints in real time and for customer service teams to react quickly.

2024 X demographics data

X has 666 million monthly active users

X has 245 million monetizable daily active users

28.35% of X’s users are between the ages of 18-24

29.63% of X’s users are between the ages of 25-34

17.96% of X’s users are between the ages of 35-44

11.63% of X’s users are between the ages of 45-54

7.61% of X’s users are between the ages of 55-64

4.83% of X’s users are 65+

Like Pinterest, X is highly gendered, although this channel skews the other direction.

23.28% of X users are female

66.72% of X users are male

On average, U.S. X users spend 34.1 minutes per day on the platform

Elon Musk: 156.9 million followers

Barack Obama: 132 million followers

Justin Bieber: 111.7 million followers

Business and shopping

82% of B2B content marketers use X

79% of X users follow brands on the platform

X drives 40% higher ROI than other social media channels

LinkedIn demographics

LinkedIn is a professional networking site and the top social media platform for B2B marketing . As a result of its focus on business, it’s a great way for companies to drive leads, share news, and keep up with others in their industry.

2024 LinkedIn demographics data

LinkedIn has 310 million monthly active users

16.2% of LinkedIn’s users login to the platform daily

21.7% of LinkedIn’s users are between the ages of 18-24

60% of LinkedIn’s users are between the ages of 25-34

15.4% of LinkedIn’s users are between the ages of 35-54

2.9% of LinkedIn’s users are 55+

43.7% of LinkedIn users are female

56.3% of LinkedIn users are male

On average, LinkedIn users spend just over 7 minutes per day on the platform

58.5% of LinkedIn traffic is through desktop devices

41.5% of LinkedIn traffic is through mobile devices

More than 61 million companies are on LinkedIn

96% of B2B marketers use LinkedIn for organic social marketing

Marketers see up to 2x higher conversion rates on LinkedIn compared to other social media platforms

Most Followed Accounts

Bill Gates: 34.9 million followers

Richard Branson: 18.7 million followers

Jeff Weiner: 10.4 million followers

YouTube demographics

YouTube is as utilitarian (think “how to change a spare tire”) as it is entertaining (think funny pet videos). With 2.5 billion monthly active users, YouTube offers expansive opportunities for businesses to share and market information.

2024 YouTube demographics data

YouTube has 2.491 billion monthly active users

YouTube has 122 million daily active users

15.5% of YouTube users are between the ages of 18-24

21.3% of YouTube users are between the ages of 25-34

17.5% of YouTube users are between the ages of 35-44

12.5% of YouTube users are between the ages of 45-54

9.2% of YouTube users are between the ages of 55-64

9.2% of YouTube users are between the ages of 65+

45.6% of YouTube users are female

54.4% of YouTube users are male

On average, U.S. YouTube users spend 48.7 minutes per day on the platform

70% of viewers have made a purchase after seeing a brand on YouTube

54% of marketers use YouTube

T-Series: 254 million subscribers

MrBeast: 217 million subscribers

Cocomelon: 168 million subscribers

Snapchat Demographics

Snapchat has become popular among teens and young adults under 35, making it a great platform for marketers to reach Gen Z. Interestingly, Gen Z spends less time looking at content on Snapchat but shows higher advertising recall than other generations. After watching two seconds or less of an advertiser video, 59% of Gen Z was able to recall it. Outside of Gen Z Snapchat statistics, here’s some other information about the platform’s demographics.

2024 Snapchat demographics data

Snapchat has 750 million monthly active users

Snapchat has 406 million daily active users

19.7% of Snapchat users are between the ages of 13-17

38.1% of Snapchat users are between the ages of 18-24

23.4% of Snapchat users are between the ages of 25-34

14% of Snapchat users are between the ages of 35-49

3.8% of Snapchat users are 50+

51% of Snapchat users are female

48.2% of Snapchat users are male

On average, U.S. Snapchat users spend 30 minutes per day on the platform

Snapchat users hold $4.4 trillion in global spending power

Snapchat users are 2x more likely to share their purchases with their network

Kylie Jenner: 37 million followers

Kim Kardashian: 27.2 million followers

Khloe Kardashian: 15 million followers

TikTok demographics

TikTok’s explosive growth in recent years has marked its place as a major player in the social media world (even though it doesn’t call itself a social media platform ). Like Snapchat, younger audiences dominate TikTok’s user base with 37.3% of users being between 18-24. It’s also a great platform for brands, with spending reaching 2.5 billion globally. Here’s some other information about TikTok’s user demographics to bear in mind when creating marketing strategies.

2024 TikTok demographics data

TikTok has 1.218 billion monthly active users

TikTok has 45.1 million daily active users

37.3% of TikTok users are between the ages of 18-24

32.9% of TikTok users are between the ages of 25-34

15.7% of TikTok users are between the ages of 35-44

8.3% of TikTok users are between the ages of 45-54

5.8% of TikTok users are 55+

49.2% of TikTok users are female

50.8% of TikTok users are male

On average, U.S. TikTok users spend 53.8 minutes per day on the platform

Khabane lame: 162 million followers

Charli D’Amelio: 151.6 million followers

Bella Poarch: 93.6 million followers

Consumer spending on TikTok has surpassed $2.5 billion globally

58.2% of TikTok users said they used the platform for shopping inspiration

49% of TikTok users say the platform helped them make purchasing decisions

55% of TikTok users made a purchase after seeing a brand or product on the platform

Which social media networks should your business prioritize?

Of course, knowing who’s using each social media platform is one thing, and engaging those people is a completely different thing. If your business needs help organizing and managing your social media activity, request a demo of our social media management software to see how you can understand your audience and seamlessly manage efforts across social media channels.

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Research: Why People Really Buy Upcycled Products

• Sara Caprioli,
• Christoph Fuchs,
• Bram Van den Bergh

Creativity is more of a selling point than sustainability.

Researchers who analyzed consumer feedback from Etsy discovered that what consumers value most about upcycled products is not their sustainability but their creativity. Their findings offer some guidelines for companies who hope to design and successfully market upcycled products: 1) Designers should consider using components from other industries to enhance the appeal of their products and encourage cross-industry collaboration; 2) Product designers and managers should identify new uses for product components; 3) Marketers should emphasize creativity, as well as sustainability, in their messaging about upcycled products; and 4) Companies can boost the appeal of new products by emphasizing design elements that remind consumers of upcycled products.

Upcycling — the creation of new products by reusing one or more components from ones — is having a moment.

• SC Sara Caprioli is a postdoctoral researcher at the TUM School of Management in Germany. Her work focuses on the effects of creativity and artificial intelligence on human behavior.
• CF Christoph Fuchs is a professor of marketing at the University of Vienna in Austria. His research is situated at the interface of marketing, technology, and human behavior.
• BB Bram Van den Bergh is professor of marketing at the Rotterdam School of Management, Erasmus University Rotterdam. His research focuses on decision making and persuasion.

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Breakthrough in brown fat research: Researchers have found brown fat's 'off-switch'

Brown fat, also known as brown adipose tissue (BAT), is a type of fat in our bodies that's different from the white fat around our belly and thighs that we are more familiar with. Brown fat has a special job -- it helps to burn calories from the foods that we eat into heat, which can be helpful, especially when we're exposed to cold temperatures like during winter swimming or cryotherapy. For a long time, scientists thought that only small animals like mice and newborns had brown fat. But new research shows that a certain number of adults maintain their brown fat throughout life. Because brown fat is so good at burning calories, scientists are trying to find ways to activate it safely using drugs that boost its heat-producing abilities.

A new study from the research groups of Prof. Jan-Wilhelm Kornfeld from the University of Southern Denmark/the Novo Nordisk Center for Adipocyte Signaling (Adiposign) and Dagmar Wachten from the University Hospital Bonn and the University of Bonn (Germany) has found that brown fat has a previously unknown built-in mechanism that switches it off shortly after being activated. This limits its effectiveness as treatment against obesity. According to first author of the study, Hande Topel, who is a Senior Postdoc at the University of Southern Denmark and the Novo Nordisk Center for Adipocyte Signaling (Adiposign), the team has now discovered a protein responsible for this switching-off process. It is called 'AC3-AT'.

Blocking the "off switch" opens up a new strategy

"Looking ahead, we think that finding ways to block AC3-AT could be a promising strategy for safely activating brown fat and tackling obesity and related health problems," Hande Topel says. The research team found the switch-off protein using advanced technology predicting unknown proteins. Hande Topel explains: "When we investigated mice that genetically didn't have AC3-AT, we found that they were protected from becoming obese, partly because their bodies were simply better at burning off calories and were able to increase their metabolic rates through activating brown fat."

Two groups of mice were fed a high-fat diet for 15 weeks, which rendered them obese. The group that had their AC3-AT protein removed, gained less weight than the control group and were metabolically healthier. "The mice that have no AC3-AT protein, also accumulated less fat in their body and increased their lean mass when compared to the control mice," says co-author, Ronja Kardinal, who is a PhD student at the University of Bonn in the lab of Dagmar Wachten at UKB, continuing: "As AC3-AT is found not only in mice but also in humans and other species, there are direct therapeutic implications for humans."

Hope for strategies that support weight loss

Although the prevalence of brown fat decreases as humans age, and despite grown-ups not having as much brown fat as newborns, it can still be activated, for instance by cold exposure. When it gets activated, it enhances the rate of metabolism of these individuals, which again may help to stabilize weight loss in conditions where calorie intake is (too) high.

Intriguingly, this study not only identified AC3-AT, which is a shorter, previously unknown form of the AC3protein. The researchers also identified other unknown protein/gene versions, that respond to cold exposure, similar to AC3-AT.

"However, further research is needed to elucidate the therapeutic impact of these alternative gene products and their regulatory mechanisms during BAT activation," says co-corresponding author Prof. Dagmar Wachten, Co-Director of the Institute of Innate Immunity at the UKB and member of the Cluster of Excellence ImmunoSensation2 and the Transdisciplinary Research Areas (TRA) "Modelling" and "Life & Health" at the University of Bonn.

"Understanding these kinds of molecular mechanisms not only sheds light on the regulation of brown fat but also holds promise for unraveling similar mechanisms in other cellular pathways. This knowledge can be instrumental in advancing our understanding of various diseases and in the development of novel treatments," says co-corresponding author Prof. Jan-Wilhelm Kornfeld, University of Southern Denmark.

This study was conducted in the context of the DFG Collaborative Research Center Transregio-SFB 333 "Brown and Beige Fat -- Organ Interactions, Signaling Pathways and Energy Balance (BATenergy)," which is pursuing a better understanding of the different types of adipose tissue and their role in metabolic diseases and the Novo Nordisk Foundation Center for Adipocyte Signaling (Adiposign) at University of Southern Denmark that aims to understand fat cell dysfunction in model organisms and obese patients.

• Diet and Weight Loss
• Triglycerides
• Dieting and Weight Control
• Nutrition Research
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• Multiple Sclerosis
• Adipose tissue
• Anti-obesity drug
• Atkins Diet
• Saturated fat

Story Source:

Materials provided by University of Southern Denmark . Original written by Birgitte Svennevig. Note: Content may be edited for style and length.

Journal Reference :

• Sajjad Khani, Hande Topel, Ronja Kardinal, Ana Rita Tavanez, Ajeetha Josephrajan, Bjørk Ditlev Marcher Larsen, Michael James Gaudry, Philipp Leyendecker, Nadia Meincke Egedal, Aylin Seren Güller, Natasa Stanic, Phillip M. M. Ruppert, Isabella Gaziano, Nils Rouven Hansmeier, Elena Schmidt, Paul Klemm, Lara-Marie Vagliano, Rainer Stahl, Fraser Duthie, Jens-Henning Krause, Ana Bici, Christoph Andreas Engelhard, Sabrina Gohlke, Peter Frommolt, Thorsten Gnad, Alvaro Rada-Iglesias, Marta Pradas-Juni, Tim Julius Schulz, Frank Thomas Wunderlich, Alexander Pfeifer, Alexander Bartelt, Martin Jastroch, Dagmar Wachten, Jan-Wilhelm Kornfeld. Cold-induced expression of a truncated adenylyl cyclase 3 acts as rheostat to brown fat function . Nature Metabolism , 2024; DOI: 10.1038/s42255-024-01033-8

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What Are Americans’ Top Foreign Policy Priorities?

Protecting the u.s. from terrorism and reducing the flow of illegal drugs are top issues overall, but democrats and republicans have very different priorities, table of contents.

• Differences by partisanship
• Differences by age
• Acknowledgments
• The American Trends Panel survey methodology

Pew Research Center conducted this analysis to better understand Americans’ long-range foreign policy priorities. For this analysis, we surveyed 3,600 U.S. adults from April 1 to April 7, 2024. Everyone who took part in this survey is a member of the Center’s American Trends Panel (ATP), an online survey panel that is recruited through national, random sampling of residential addresses. This way nearly all U.S. adults have a chance of selection. The survey is weighted to be representative of the U.S. adult population by gender, race, ethnicity, partisan affiliation, education and other categories. Read more about the ATP’s methodology .

Here are the questions used for this analysis, along with responses, and its methodology .

Americans have a lot on their plates in 2024, including an important election to determine who will remain or become again president. But the world does not stop for a U.S. election, and multiple conflicts around the world as well as other issues of global prominence continue to concern Americans.

When asked to prioritize the long-range foreign policy goals of the United States, the majority of Americans say preventing terrorist attacks (73%), keeping illegal drugs out of the country (64%) and preventing the spread of weapons of mass destruction (63%) are top priorities. Over half of Americans also see maintaining the U.S. military advantage over other countries (53%) and preventing the spread of infectious diseases (52%) as primary foreign policy responsibilities.

About half of Americans say limiting the power and influence of Russia and China are top priorities. A recent annual threat assessment from the U.S. intelligence community focused heavily on those countries’ strengthening military relationship and their ability to shape the global narrative against U.S. interests.

Fewer than half of Americans say dealing with global climate change (44%) and getting other countries to assume more of the costs of maintaining world order (42%) are top priorities. The partisan gaps on these two issues are quite large:

• 70% of Democrats and Democratic-leaning independents say climate change should be a top priority, while 15% of Republicans and Republican leaners say this.
• 54% of Republicans say getting other countries to assume more of the costs of maintaining world order should be a top priority, compared with 33% of Democrats.

About four-in-ten Americans see limiting the power and influence of North Korea and Iran as top priorities. (The survey was conducted before Iran’s large-scale missile attack on Israel on April 13.) And about a third say the same about the U.S. being a leader in artificial intelligence, a technology that governments around the world are increasingly concerned about .

When it comes to goals that focus on international engagement, like strengthening the United Nations and NATO or finding a solution to the Israeli-Palestinian conflict, fewer than a third of Americans mark these as top foreign policy priorities.

Related: Fewer Americans view the United Nations favorably than in 2023

Only about a quarter of Americans prioritize promoting human rights in other countries, leading other countries in space exploration and reducing military commitments overseas. And similar shares say supporting Ukraine (23%) and Israel (22%) are top issues.

At the bottom of this list of foreign policy priorities are promoting global democracy ( a major policy push from the Biden administration ) and aiding refugees fleeing violence around the world – about two-in-ten Americans describe these as top concerns. These assessments come amid a recent global surge in asylum claims . Still, in Center surveys, democracy promotion has typically been at the bottom of Americans’ list of foreign policy priorities, even dating back to George W. Bush’s and Barack Obama’s administrations .

Overall, a majority of Americans say that all 22 long-range foreign policy goals we asked about should be given at least some priority. Still, about three-in-ten Americans say supporting Israel (31%), promoting democracy (28%) and supporting Ukraine (27%) should be given no priority.

The long-range foreign policy priority questions were also asked in 2018 and 2021, and since then there have been some significant shifts in responses:

• Since 2018, the public has become significantly more likely to say limiting the power and influence of China (+17 percentage points) and finding a solution to the Israeli-Palestinian conflict (+11) are top foreign policy priorities.
• Americans have also increased the emphasis they place on limiting the power and influence of Russia, particularly in the wake of the Russian invasion of Ukraine (+8 points since 2021).
• On the decline since 2018 are strengthening the UN and aiding refugees (-8 points each), reducing foreign military commitments (-6), and promoting and defending human rights in other countries (-5).
• Preventing the spread of infectious diseases is down 19 percentage points since 2021 – during the height of the COVID-19 pandemic – and about back to where it was in 2018.

These are among the findings from a Pew Research Center survey conducted April 1-7, 2024.

The survey of 3,600 U.S. adults shows that foreign policy remains a partisan issue. Republicans prioritize the prevention of terrorism, reducing the flow of illegal drugs into the country, and maintaining a military advantage over other nations. Meanwhile, Democrats prioritize dealing with climate change and preventing the spread of weapons of mass destruction (WMDs), but also preventing terrorist attacks.

There are also stark age differences on many of the policy goals mentioned, but for the most part, young adults are less likely than older Americans to say the issues we asked about are top priorities. The exceptions are dealing with climate change, reducing military commitments overseas, and promoting and defending human rights abroad – on these issues, 18- to 29-year-olds are significantly more likely than older Americans to assign top priority.

Even with these priorities, foreign policy generally takes the backset to domestic policy for most Americans: 83% say it is more important for President Joe Biden to focus on domestic policy, compared with 14% who say he should focus on foreign policy.

Americans are even less likely to prioritize international affairs than they were in 2019, when 74% wanted then-President Donald Trump to focus on domestic policy and 23% said he should focus on foreign policy.

Americans’ foreign policy priorities differ greatly by party. The largest divide, by a significant margin, is the 55 percentage point gap between Democrats and Republicans on dealing with global climate change (70% vs. 15%, respectively, see it as a top priority).

Supporting Ukraine, aiding refugees, reducing the spread of diseases, protecting human rights, and strengthening the UN are also issues on which Democrats are at least 20 points more likely than Republicans to prioritize. For example, 63% of Democrats say reducing the spread of infectious diseases is a top priority, compared with 41% of Republicans.

Republicans prioritize supporting Israel, reducing the flow of illegal drugs and maintaining a military advantage over other countries – among other security and hard power issues – significantly more than Democrats do. For example, more than half of Republicans (54%) say getting other countries to assume more of the costs of maintaining world order should be a top focus in foreign policy. Only a third of Democrats say the same.

The priority assigned to several issues is divided even further by ideology within parties. Take support for Israel and Ukraine as examples. Supporting Israel is generally a higher priority for Republicans than Democrats, but within the Republican Party, 48% of conservatives say it’s a top concern, while 18% of moderates and liberals agree. Previous Center research shows that conservative Republicans are especially likely to favor military aid to Israel .

Supporting Ukraine, something Democrats emphasize more than Republicans, is a top priority particularly for liberal Democrats (47%), while about three-in-ten moderate and conservative Democrats agree (29%). Democrats have also shown more willingness than Republicans to provide aid to Ukraine in its conflict with Russia.

Generally, the partisan differences on the importance of several foreign policy issues have gotten smaller since 2021 , when most of these questions were last fielded. This is especially true for items related to the relative power of major countries, like the U.S. maintaining a military advantage and limiting the power and influence of both Russia and China.

However, finding a solution to the conflict between Israelis and Palestinians – a priority that saw no partisan difference at all when it was last asked about in 2018 – has an emerging partisan gap today. The share of Democrats who call this a top priority has more than doubled, while the share of Republicans has changed little.

Age differences persist on foreign policy issues. Older Americans prioritize most of the issues we asked about at higher rates than those ages 18 t0 29.

On four issues, there is at least a 40 percentage point gap between Americans ages 65 and older and young adults ages 18 to 29. The oldest Americans are more likely to prioritize reducing the flow of illegal drugs, limiting the power and influence of China and Iran, and maintaining a U.S. military advantage.

Those in the oldest age group are also more concerned than their younger counterparts on an additional 11 issues, ranging from support for Israel to U.S. leadership in space exploration.

For their part, young adults are more likely to say dealing with global climate change, reducing U.S. military commitments overseas, and promoting and defending human rights in other countries should be top foreign policy priorities.

Even starker patterns appear when looking at partisanship within two age groups – adults ages 18 to 49 and those 50 and older.

Among Democrats, older adults place particularly high priority on supporting Ukraine, strengthening NATO, and limiting the power and influence of Russia amid its war with Ukraine. Older Democrats are also more likely than younger ones to prioritize preventing the development of WMDs, curbing the spread of diseases, strengthening the UN and promoting democracy around the world, among other issues.

Among Republicans, those ages 50 and older are more likely than those ages 18 to 49 to prioritize supporting Israel, limiting the power and influence of Iran and China, getting other countries to assume more foreign policy costs, reducing the amount of illegal drugs entering the U.S., preventing terrorism, and maintaining a military advantage.

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Fewer americans view the united nations favorably than in 2023, rising numbers of americans say jews and muslims face a lot of discrimination, younger americans stand out in their views of the israel-hamas war, how u.s. muslims are experiencing the israel-hamas war, most popular, report materials.

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