FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS,Food Science and Technology project topics and materials for undergraduate and post graduate students. Research project paper, seminar topics, proposals, titles, ideas and materials are available for dissertation, thesis and essay in Food Science and Technology department. Find below the list of research project topics for Bsc, Msc and Phd Food Science and Technology students.
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
TABLE OF CONTENT CHAPTER ONE
1.0 Introduction
CHAPTER [...]
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING [...]
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
ABSTRACT
Raw African Yam bean [...]
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT'S PRODUCTION
CHAPTER ONE
INTRODUCTION
Yoghourt is a fermented milk product, produced with a [...]
PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")
ABSTRACT
Micro [...]
MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their [...]
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
Abstract
Production of biscuit [...]
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE
1.0 INTRODUCTION
Occupation hazards constitute a major threat to an active [...]
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
CHAPTER ONE
1.1 INTRODUCTION
Concern about [...]
INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT'S SOLD
ABSTRACT
24 samples of different brands of yoghurt were collected from 2 popular Lagos [...]
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE
1.1INTRODUCTION
Food Irradiation is the process of exposing food to ionizing [...]
PRODUCTION AND USES OF PROTEIN HYDROLYZES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONE
INTRODUCTION
Definition: Protein hydrolysis could be defined [...]
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
ABSTRACT
The main purpose of this study was to identify the effect of [...]
PHYSIO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESS FROM CASSAVA VARIETIES
CHAPTER ONE
Fufu is a dough – like consistency prepared from [...]