Food Safety & Quality 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.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Extraction And Production Of Essential Oil From Cashew Nuts.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk.
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Preparation Of Poulet DG.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.