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.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.
Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.
Synthesis Of Bioplastic Of Cassava Starch.
Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Chemical Composition Of Raw And Cooked Walnut.
Determination Of Glycemic Indices Of Composite Fufu From Different Yam Cultivars And Plantain Peel.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Pyrolysis Studies Of Groundnut Shell.
Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.
Irradiation As A Means Of Preservation In The Food Industry.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Production And Characterization Of Coconut Oil.
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.
Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.
Promote Composition Of Pleurotus Tuberrcoginin.
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Quality Assessment Of Various Milk Samples Available In Nigeria.
Process For Refining Vegetable Oil And It’s Food Value.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Status Of Processing And Preservation Of Cereals In Nigeria.
Food Poisoning, It’s Causes, Effect And Control.
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).
Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus).
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Effect Of Food Packaging Material On The Environment.
Hygienic Practices Among Food Vendors In Selected Secondary School.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Composition Analysis Of Yam Flour With Bambara Nut And Sorghum Fibre.
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