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.
Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium.
Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State
Isolation And Identification Of Microorganism In Spoilt Meat (Cow).
Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.
Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
Enriching Nigeria Menu With The Use Of Soya Beans.
Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.
Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.
Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.
Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.
Evaluation And Optimization Of The Cassava Production Processes.
Causes Of Food Poison Among Catering Establishment Their Effects And Control.
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Process For Refining Vegetable Oil And It’s Food Value.
Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
Extraction And Production Of Essential Oil From Cashew Nuts.
Uses Of Coconut Palm Production.
Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).
Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Irradiation As A Means Of Preservation In The Food Industry.
Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.
Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.
Effect Of Hygienic Environment In Food And Beverages Industry.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Profiling The Microbial Population In Stored Kunu Aya.
Application Of Nanotechnology In Food Science.
Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.
Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Nutritional Disorder Commonly Found In Nigeria.
Quality Assessment Of Various Milk Samples Available In Nigeria.
Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.
Can't Find Your Food Chemistry Project Topic? Search Here:
All the above listed Food Chemistry project topics complete materials are available in PDF/DOC, and relevant for:
Food Chemistry Project Topics Not What You Are Looking for? View Other Categories: