Food Science and Technology Project Topics and Materials

Food Science and Technology project topics in food processing, food preservation, food safety, quality control, product development, and packaging technology for final year BSc, HND and OND Food Science and Technology students.

List of Food Science and Technology Project Topics:

  1. 1. Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety
  2. 2. Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making
  3. 3. Promote Composition Of Pleurotus Tuberrcogin (A Case Study Of From Enugu Area)
  4. 4. Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener
  5. 5. Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
  6. 6. Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior
  7. 7. Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication
  8. 8. Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour
  9. 9. Significance Of Innovation And Technology In Transforming Food Security (In East Africa)
  10. 10. Knowledge And Practice Of Food Hygiene Among Food Vendors (A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State)
  11. 11. Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa
  12. 12. Application Of Nanotechnology In Food Science
  13. 13. Bioplastic Production From Sweet Potatoe Peels Using Glycerol As Plasticizer
  14. 14. Determination Of Glycemic Indices Of Composite Gari And Fufu From Cassava And Maize
  15. 15. Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre.
  16. 16. Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures
  17. 17. Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies (Pipe guieense uziza, Xylpia aethpica uda, Monodora myristica ehuru, Tetrapelura tetraptera oshosho)
  18. 18. Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
  19. 19. Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish
  20. 20. Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips
  21. 21. Production Of Soybean Fortified Powdered Paip From Maize
  22. 22. Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets
  23. 23. Determination Of Heavy Metals In Fermented Cassava
  24. 24. Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
  25. 25. Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles
  26. 26. Role Of Packaging In Food Processing
  27. 27. Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour
  28. 28. Producing Mixed Fruit Drink With Locally Source Citrus Fruit
  29. 29. Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria
  30. 30. Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour
  31. 31. Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
  32. 32. Process For Refining Vegetable Oil And Its Food Value
  33. 33. Effect Of Hygienic Environment In Food And Beverages Industry
  34. 34. Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances
  35. 35. Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea
  36. 36. Pyrolysis Studies Of Groundnut Shell
  37. 37. Enriching Nigeria Menu With The Use Of Soya Beans
  38. 38. Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, "Ede Ocha" (Xanthosoma Sagittifolium) And "Ede Ofe" (Colocasia Esculenta)
  39. 39. Effect Of Human Activities On Surface Water Quality Of Ekulu River
  40. 40. Improvements On Indigenous Fermented Foods, Prospects And Constraints
  41. 41. Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets
  42. 42. Production Of Palm Oil And Effect Of Heat On It
  43. 43. Extraction And Production Of Essential Oil From Cashew Nuts
  44. 44. Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria
  45. 45. Promote Composition Of Pleurotus Tuberrcoginin
  46. 46. Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
  47. 47. Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
  48. 48. Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)
  49. 49. Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat
  50. 50. Food Poisoning, Its Causes, Effect And Control
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