Food Science and Technology Project Topics and Materials - Page 2
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:
- 51. Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk
- 52. Examination Of Food Hygiene Practices In Lagos State
- 53. Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body
- 54. Effect Of Avocado Seed Extract O Samolina Species
- 55. Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil
- 56. Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State
- 57. Minerals And Fatty Acid Composite Of Finger Millets
- 58. Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife
- 59. Preparation Of Poulet DG
- 60. Production Of Tiger Nut Milk Using Tiger Nuts
- 61. Comparative Study On The Physio-Chemical Properties Of Vegetable Oils
- 62. Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish
- 63. Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food
- 64. Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
- 65. Physical And Chemical Analysis Of Seven Sample Of Palm Oil
- 66. Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds
- 67. Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria
- 68. Analysis Of Physical And Chemical Properties Of Soya Bean
- 69. Causes And Prevention Of Hazards In The Food Preparation Area
- 70. Evaluation And Optimization Of The Cassava Production Processes
- 71. Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment
- 72. Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour
- 73. Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara
- 74. Production, Quality Evaluation And Sensory Properties Of Date Syrup
- 75. Production And Characterization Of Coconut Oil
- 76. Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)