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Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
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
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.
Chemical And Sensory Evaluation Of Peanut Butter.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.
Production And Characterization Of Coconut Oil.
Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State.
Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Minerals And Fatty Acid Composite Of Finger Millets.
Antibacterial Properties Of Moringa Roots And Stem.
Effect Of Avocado Seed Extract O Samolina Species.
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
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).
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Pyrolysis Studies Of Groundnut Shell.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.
Application Of Nanotechnology In Food Science.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Process For Refining Vegetable Oil And It’s Food Value.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.
Production Of Jam Using Banana And Its Nutritive Value.
Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State
Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
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