Research at home: Being creative in running an undergraduate final research project in Food Science amidst the COVID‐19 crisis

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.