Use Of Cowpea For Shito Production.
Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour.
Study On Consumers Acceptability On Fresh And Smoked Catfish.
Significance Of Innovation And Technology In Transforming Food Security. In East Africa
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”).
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange Citrus Silences Tangerine Citrus Reticulate Lemon C Groups Citrus Paradox.
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.
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
Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon.
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.
Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa.
Impact Of NAFDAC On The Consumption Of Consumer Goods Beverage. A Case study of Nigerian Breweries Enugu state
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
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.
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety.
Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener.
Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum.
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.
Causes And Prevention Of Hazards In The Food Preparation Area.
Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..
Effects Of Nutrition Education On The Performance Of Athletes.
Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.
Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State.
Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.
Nutritional Status And Dietary Pattern Of Athletes.
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).
Assessment Of Heavy Metal In Gari.
Production Of Banana Flavoured Soy Yogurt.
Examination Of Food Hygiene Practices In Lagos State.
Effect Of Food Packaging Material On The Environment.
Food Poisoning, It’s Causes, Effect And Control.
Toxicity Of Aqueous Environment.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Producing Mixed Fruit Drink With Locally Source Citrus Fruit.
Antibacterial Properties Of Moringa Roots And Stem.
Production Of Palm Oil And Effect Of Heat On It.
Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.
Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.
Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.
Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.
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