Quick Project Search


 



FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


SN Project Title
1 THE PRODUCTION OF YAM FLOUR;
2 THE EFFECT OF PARTICLE SIZE ON THE EXTRACTION OF OIL FROM GROUNDNUT
3 THE PRODUCTION OF YAM FLOUR FROM YAM CHIPS
4 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
5 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
6 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
7 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
8 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
9 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
10 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
11 PROXIMATE AND PHYSICO CHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
12 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
13 THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES
14 NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
15 IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
16 INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
17 EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
18 CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
19 PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
20 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
21 THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
22 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTER PRINCIPLES
23 PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
24 EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOR AND FRAGRANCES
25 EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

Quick Project Search


 


Choose what you want by category

PROJECT TOPICS HIRE A WRITER FREE ONLINE COURSES CUSTOMIZED ESSAY MAKE PAYMENT(S) DOWNLOAD PROJECT(S)