FOOD SCIENCE AND TECHNOLOGY Project Topics and Materials

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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS

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FOOD SECURITY AND NATIONAL DEVELOPMENT: IMPLICATIONS FOR HOME ECONOMICS EDUCATION

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)

ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

ISOLATION IDENTIFICATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

ANALYSIS OF CRUDE PALM OIL

EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION

FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL

FORMULATION AND PRODUCTIOIN OF ALCOHOL FROM PALM WINE.

ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH SELECTED PASTEURIZED DRY MILK POWDER

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

MAIZE ADJUNCT IN SORGHUM BEER BREWING

MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM

PROBLEMS AND PROSPECTS OF YAM PRODUCTION

PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

THE BLEACHING OF PALM OIL USING ACTIVATED CHARCOAL

COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL

COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS

EXAMINE THE PRESENCE AND CONCENTRATION OF SOME PHYTOCHEMICALS IN AVOCADO PEAR(PERSEA AMERICANA MILL) SEED

IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

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

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

DETERMINANTS OF LOCAL RICE CONSUMPTION AMONG HOUSEHOLDS

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