FOOD SCIENCE |TECHNOLOGY TOPICS

ATTENTION: Below are Food Science Project Topics with available Chapters 1-5. Click on any to read its Contents

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1. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

2. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

3. THE PHYSICOCHEMICAL PROPERTIES OF HONEY

4. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

5. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

6. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

7. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)

8. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science

9. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 

10. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science

11. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

12. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

13. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT

14. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

15. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

16. THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION. (A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)

17. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

18. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA

19. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

20. CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE

21. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA

22. EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.

23. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

24. PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

25. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT

26. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR

27. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

28. THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)

29. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

30. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES

31. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL

32. TOXICITY OF THIS AQEOUS ENVIRONMENT

33. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

34. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

35. EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE SOLVENTS, ACETONE, METHANOL AND N-HE XANE

36. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT

37. PRODUCTION OF BANANA FLAVOURED SOY YOGURT

38. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS- ACETONE, METHANOL AND N- HEXANE

39. PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

40. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.

41. PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT

42. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD

43. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

44. PRODUCTION AND CHARACTERISATION OF COCONUT OIL

45. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

46. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

47. PRODUCTION AND CHARACTERITZATION OF COCONUT OIL

48. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

49. NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT

50. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

51. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

52. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL

53. PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA

54. EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM

55. A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET

56. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR

57. STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA

58. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA

59. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE

60. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

61. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

62. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

63. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT

64. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

65. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

66. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN

67. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

68. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

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

70. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

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

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

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

74. THE ROLE OF PACKAGING IN FOOD PROCESSING

75. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

76. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

77. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE

78. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

79. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE

80. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES

81. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

82. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

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

84. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

85. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

86. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

87. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

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

89. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

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

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

92. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

93. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

94.  EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

95. THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE

96. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

97. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

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

99. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

100. PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSES FROM CASSAVA VARIETIES

101. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

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

103.  THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

104. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER

105. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

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

107. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN

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

109. CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH

110. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

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