FOOD SCIENCE AND TECHNOLOGY Project Topics and Materials

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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS

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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)

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

PRODUCTION OF CASSAVA OF STARCH FROM CASSAVA

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

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

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

DETERMINATION OF HEAVY METALS IN SNACKS

DEVELOP RECIPE ON MORINGA TEA USING VARIETY OF FLAVOUR, SPICES TO IMPROVE THE FLAVOUR OF MORINGA TEA.

DIETARY PATTERN AND NUTRITIONAL STATUS OF IN-SCHOOL ADOLESCENTS

ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN FOOD PRODUCTION

EFFECT OF DIFFERENT CALCIUM SOURCES ON SHELL FORMATION OF SNAIL

THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS

EVALUATION OF THE POSSIBLE MUTAGENIC EFFECT OF NATURAL OIL ON THE CHEMICAL COMPOSITION OF MAIZE (ZEA MAY)

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