FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

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 BREAD

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)

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 YOGHOURT PRODUCTION

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”)

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

MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their [...]

NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA CHAPTER ONE 1.0   INTRODUCTION Nutritional disorder can be defined as the disease caused by [...]

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR CHAPTER [...]

USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

USE OF COMPOSITE BLENDS FOR BISCUIT MAKING CHAPTER ONE 1.0     INTRODUCTION Biscuits are the major products produced by the biscuit and crackers [...]

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND [...]

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

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

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

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 OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

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

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 HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

PRODUCTION AND USES OF PROTEIN HYDROLYZES AN REMOVAL OF BITTERING PRINCIPLES CHAPTER ONE INTRODUCTION Definition:  Protein hydrolysis could be defined [...]

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT CHAPTER ONE   INTRODUCTION Fruits are part of a plant that houses  seeds or flesh [...]

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES

EXTRACTION OF OLEO RESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVORS AND FRAGRANCES CHAPTER ONE 1.0     INTRODUCTION Herbs and [...]

EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

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 [...]

PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES

PHYSIO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESS FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from [...]
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