Food Biochemistry Project Topics And Materials For Students

Best Food Biochemistry Project Topics and Materials for Final Year & Undergraduate Students: 149 projects available

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.
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.
Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.
Determination Of Proximate Composition Of Plantain.
Determination Of Glycemic Indices Of Composite Fufu From Different Yam Cultivars And Plantain Peel.
Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.
Application Of Nanotechnology In Food Science.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Examination Of Food Hygiene Practices In Lagos State.
Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).
Analysis Of Physical And Chemical Properties Of Soya Bean.
Antibacterial Properties Of Moringa Roots And Stem.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State
Assessment Of Heavy Metal In Gari.
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil.
Boom In Fast Food Industry And Its Effect On Health Especially Obesity.
Causes And Prevention Of Hazards In The Food Preparation Area.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Chemical Composition Of Raw And Cooked Walnut.
Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.
Determination Of Heavy Metals In Fermented Cassava.
Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus).
Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
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 Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Effects Of Nutrition Education On The Performance Of Athletes.
Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.
Enriching Nigeria Menu With The Use Of Soya Beans.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Evaluation And Optimization Of The Cassava Production Processes.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market
Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.
Food Poisoning, It’s Causes, Effect And Control.
Food Security And National Development Implication For Home Economics Education.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Improvements On Indigenous Fermented Foods, Prospects And Constraints.
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.
Irradiation As A Means Of Preservation In The Food Industry.
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.
Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Minerals And Fatty Acid Composite Of Finger Millets.
Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Nutritional Disorder Commonly Found In Nigeria.
Nutritional Status And Dietary Pattern Of Athletes.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis).
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.
Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State.
Preparation Of Poulet DG.
Prevalence Of Schistosoma Haematobium Among School Children.
Process For Refining Vegetable Oil And It’s Food Value.
Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.
Producing Mixed Fruit Drink With Locally Source Citrus Fruit.
Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.
Production And Characterization Of Coconut Oil.
Production And Determination Of Functional Properties Of Plantain Flour.
Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Production Of Jam Using Banana And Its Nutritive Value.

Food Biochemistry Project Topics and Materials for Students

Best Food Biochemistry Project Topics and Materials for Final Year & Undergraduate Students: 149 projects available

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