Food Processing Project Topics and Materials

Significance Of Innovation And Technology In Transforming Food Security. In East Africa

Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area

Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies. Pipe guieense uziza, Xylpia aethpica uda, Monodora myristica ehuru, Tetrapelura tetraptera oshosho

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

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.

Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.

Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.

Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.

Application Of Nanotechnology In Food Science.

Bioplastic Production From Sweet Potatoe Peels Using Glycerol As Plasticizer.

Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.

Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.

Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.

Role Of Packaging In Food Processing.

Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.

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.

Pyrolysis Studies Of Groundnut Shell.

Improvements On Indigenous Fermented Foods, Prospects And Constraints.

Promote Composition Of Pleurotus Tuberrcoginin.

Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.

Food Poisoning, Its Causes, Effect And Control.

Examination Of Food Hygiene Practices In Lagos State.

Effect Of Avocado Seed Extract O Samolina Species.

Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State.

Minerals And Fatty Acid Composite Of Finger Millets.

Production Of Tiger Nut Milk Using Tiger Nuts.

Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.

Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.

Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.

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.

Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.

Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.

Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.

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.

Production Of Banana Flavoured Soy Yogurt.

Effect Of Food Packaging Material On The Environment.

Irradiation As A Means Of Preservation In The Food Industry.

Status Of Processing And Preservation Of Cereals In Nigeria.

Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).