The pandemic of coronavirus disease (COVID‐19) in early 2020 has led to tremendous disruptions in education systems worldwide, including the closure of majority of education institutions and the shifting from face‐to‐face learning toward remote learning. More than 70% of the world's student population were affected by such a disruptive event, inclusive of undergraduate students in their final year preparing their research project. Senior students in Food Science generally perform laboratory‐oriented research project, which can be problematic due to the closure of laboratories and universities. I wrote this article to give an insight into conducting final year research projects from home amidst the COVID‐19 crisis based on my personal experience as a research supervisor. The research methods discussed include literature review, analysis of secondary data, survey research, simple food processing, remote sensory evaluation, and glycemic index analysis. Regardless of the type of research chosen, consistent guidance and support from a research supervisor toward the student, both academic and moral, appears to be a fundamental factor determining the success of the student in completing his/her final research project, particularly during these difficult times.

中文翻译：

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在家进行研究：在COVID-19危机中，在开展食品科学的本科生最终研究项目方面富有创造力

2020年初的冠状病毒疾病大流行（COVID-19）导致了全球教育系统的巨大破坏，包括大多数教育机构的关闭以及从面对面学习向远程学习的转变。全球超过70％的学生受到这种破坏性事件的影响，包括在准备研究项目的最后一年中的本科生。食品科学专业的高年级学生通常会执行面向实验室的研究项目，由于实验室和大学的关闭，这可能会出现问题。我写这篇文章的目的是根据我作为研究主管的亲身经历，洞悉在COVID-19危机期间在家进行年度研究项目。讨论的研究方法包括文献综述，辅助数据分析，调查研究，简单的食品加工，远程感官评估和血糖指数分析。无论选择哪种研究，研究指导者对学生的一贯指导和支持，无论在学术上还是道德上，似乎都是决定学生能否成功完成其最终研究项目的基本因素，尤其是在这些困难时期时代。