Food Science and Technology Project Topics and Materials
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips
Production Of Soybean Fortified Powdered Paip From Maize
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets
Determination Of Heavy Metals In Fermented Cassava
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles
Role Of Packaging In Food Processing
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour
Producing Mixed Fruit Drink With Locally Source Citrus Fruit
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
Process For Refining Vegetable Oil And Its Food Value
Effect Of Hygienic Environment In Food And Beverages Industry
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea
Pyrolysis Studies Of Groundnut Shell
Enriching Nigeria Menu With The Use Of Soya Beans
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)
Effect Of Human Activities On Surface Water Quality Of Ekulu River
Improvements On Indigenous Fermented Foods, Prospects And Constraints
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets
Production Of Palm Oil And Effect Of Heat On It
Extraction And Production Of Essential Oil From Cashew Nuts
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria
Promote Composition Of Pleurotus Tuberrcoginin
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)
Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat
Food Poisoning, Its Causes, Effect And Control
Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk
Examination Of Food Hygiene Practices In Lagos State
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body
Effect Of Avocado Seed Extract O Samolina Species
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil
Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State
Minerals And Fatty Acid Composite Of Finger Millets
Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife
Preparation Of Poulet DG
Production Of Tiger Nut Milk Using Tiger Nuts
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
Physical And Chemical Analysis Of Seven Sample Of Palm Oil
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria
Analysis Of Physical And Chemical Properties Of Soya Bean
Causes And Prevention Of Hazards In The Food Preparation Area
Evaluation And Optimization Of The Cassava Production Processes
Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara
Production, Quality Evaluation And Sensory Properties Of Date Syrup
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour
Antibacterial Properties Of Moringa Roots And Stem
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger
Boom In Fast Food Industry And Its Effect On Health Especially Obesity
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:
Synthesis Of Bioplastic Of Cassava Starch
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp
Role Of Food Science In Human Nutrition
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour
Isolation And Identification Of Microorganism In Spoilt Meat (Cow)
Production Of Banana Flavoured Soy Yogurt
Chemical Composition Of Raw And Cooked Walnut
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures
Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange
Effect Of Food Packaging Material On The Environment
Prevalence Of Schistosoma Haematobium Among School Children
Production And Determination Of Functional Properties Of Plantain Flour
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State
Irradiation As A Means Of Preservation In The Food Industry
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour
Status Of Processing And Preservation Of Cereals In Nigeria
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)
Food handlers perception on food safety, occurrence and characterization of enterotoxigenic staphylococcus aureus isolated from foods of animal origin (In Nairobi, Kenya)