Food Science and Technology Project Topics & PDF Materials for Students

183 Best Project Topics & PDF Materials for Food Science and Technology Students

Here is the List of 183 Best Food Science and Technology Project Topics and Materials for (Final Year and Undergraduate) Students in Nigeria & other English Speaking Countries:

Showing 1 - 24 of 166

Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties.

Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council

Study On Consumers Acceptability On Fresh And Smoked Catfish.

Production And Acceptability Studies Of Malted Sorghum Sorghum Bicolor Biscuit.

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.

Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.

Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state

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

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making.

Use Of Cowpea For Shito Production.

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.

Chemical And Sensory Evaluation Of Peanut Butter.

Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.

Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage.

Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend.

Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.

Promote Composition Of Pleurotus Tuberrcogin. A Case Study Of From Enugu Area

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri (Commercial “Ogiri”).

Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.

Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.

Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.

Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.

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Downloadable Food Science and Technology Project Topics and PDF/DOC Materials END HERE.
NOTE: Below are Food Science and Technology Research Areas that students & researchers can develop independently.

RESEARCH AREAS: (Not available for download)
  • Food Safety and Quality Assurance: Explore topics related to ensuring the safety and quality of food products, including the development of new methods for food testing and quality control.
  • Food Chemistry: Investigate the chemical composition of various food components, such as carbohydrates, lipids, proteins, and vitamins, and their impact on food properties.
  • Food Microbiology: Examine microorganisms in food, their role in food spoilage, and explore methods for food preservation and microbial control.
  • Food Engineering: Focus on the application of engineering principles in the design and optimization of food processes, such as heat transfer, mass transfer, and food packaging.
  • Food Biotechnology: Explore the use of biotechnological techniques in improving food production, preservation, and the development of genetically modified organisms.
  • Sensory Analysis: Investigate methods for evaluating the sensory attributes of food, including taste, aroma, texture, and appearance.
  • Nutrition and Functional Foods: Examine the nutritional content of various foods and explore the development of functional foods with enhanced health benefits.
  • Food Nanotechnology: Explore the application of nanotechnology in food processing, packaging, and the development of novel food structures.
  • Food Waste Management: Address issues related to food waste generation, its environmental impact, and strategies for minimizing waste in the food supply chain.
  • Food Allergens: Investigate allergenic substances in food and explore methods for detecting and managing food allergens in the production process.
  • Food Policy and Regulations: Examine the regulatory framework governing the food industry and analyze the impact of food policies on public health and safety.
  • Emerging Food Technologies: Explore cutting-edge technologies such as 3D printing of food, high-pressure processing, and ultrasound technology in food processing.
  • Functional Ingredients: Investigate the health-promoting properties of bioactive compounds in foods, such as antioxidants, probiotics, and prebiotics.
  • Food Additives and Preservatives: Examine the use of additives and preservatives in food processing and assess their impact on food safety and consumer health.
  • Molecular Gastronomy: Explore the science behind culinary techniques and innovations, emphasizing the physical and chemical transformations during cooking.
  • Food Rheology: Investigate the flow and deformation behavior of food materials and its impact on the texture and quality of food products.
  • Food Packaging: Explore sustainable packaging solutions, smart packaging technologies, and their impact on food shelf life and safety.
  • Culinary Science: Blend the art and science of cooking, focusing on the chemistry and physics behind various culinary techniques.
  • Fermentation Technology: Explore traditional and modern fermentation processes used in the production of fermented foods and beverages.
  • Food Authentication: Investigate methods for verifying the authenticity and origin of food products, addressing issues of food fraud and mislabeling.
  • Foodborne Pathogens: Focus on the identification and control of pathogens responsible for foodborne illnesses, emphasizing food safety measures.
  • Aquaculture and Seafood Technology: Explore sustainable practices in aquaculture and innovations in seafood processing and preservation.
  • Food Accessibility and Security: Address issues related to food availability, affordability, and strategies for ensuring global food security.
  • Gastronomy Tourism: Explore the intersection of food, culture, and tourism, examining the economic and social impact of gastronomy on travel.
  • Biodegradable Packaging: Investigate the development and application of biodegradable materials in food packaging to reduce environmental impact.
  • Plant-Based and Alternative Proteins: Explore the production and processing of plant-based and alternative protein sources to meet the growing demand for sustainable protein options.
  • Food and Culture: Examine the cultural significance of food, exploring the relationship between food habits, traditions, and identity.
  • Food Enzymes: Investigate the role of enzymes in food processing, their applications, and the development of enzyme technologies.
  • Food Supply Chain Management: Address challenges in the food supply chain, including logistics, traceability, and quality control measures.
  • Novel Food Processing Techniques: Explore emerging technologies like pulsed electric field processing, ohmic heating, and cold plasma in food preservation and processing.
  • Food Irradiation: Examine the use of ionizing radiation to improve the safety and shelf life of food products.
  • Food Ethics: Explore ethical considerations in food production, distribution, and consumption, addressing issues of sustainability and social responsibility.
  • Food and Health Policy: Investigate the impact of government policies on public health through nutrition and food-related interventions.
  • Food Industry Innovation: Explore strategies for fostering innovation in the food industry, including collaborations, research, and development initiatives.
  • Food Waste Valorization: Investigate methods for converting food waste into valuable products, such as bioenergy, fertilizers, or new food ingredients.
  • Food Product Development: Focus on the process of developing new food products, from concept and formulation to market launch.
  • Food Biophysics: Examine the physical principles governing the behavior of biological materials in food, including structure-function relationships.
  • Food HACCP (Hazard Analysis and Critical Control Points): Explore the implementation of HACCP systems to identify and control hazards in the food production process.
  • Personalized Nutrition: Investigate the role of personalized nutrition in promoting individual health, considering genetic, lifestyle, and dietary factors.