Access to food could be critical to getting through the COVID-19 pandemic. Local leaders and policymakers may find themselves having to devote new resources to make sure all citizens have access to food and to protect those on the front lines.
Describes methods for setting priorities among research projects, particularly those related to food safety. The underlying principle is that research projects should be evaluated in terms of the "expected value of information."
Education L.L.M. in human rights, conflict and justice, School of Oriental and African Studies, University of London; L.L.B., University Carlos III of Madrid; B.Sc. in business and management, University Carlos III of Madrid
Assistant Policy Researcher; Ph.D. Candidate, Pardee RAND Graduate School
Education M.Phil. in policy analysis, Pardee RAND Graduate School; M.S. in green technologies, University of Southern California; B.S. in electrical engineering, University of Engineering & Technology, Lahore
Education Ph.D. in political science, City University of New York; M.Phil in political science, City University of New York; M.A. in French Literature, Rutgers University; B.A. in French, Ursinus College