Food Technology Project Topics and Materials

Food Technology Project Topics

Download Free Food Technology Project Topics and Materials (Chapter 1-5) including: Abstract, Proposal, Introduction, Literature Review, Data Analysis and Presentation, Conclusion, Recommendation, References/Bibliography, Questionnaires.

List below are recent Food Technology Research Materials, Ideas and Guidelines for academic project research works. All the Food Technology Project Topics are well researched, supervised and approved Materials.

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These are the list of Food Technology Project Topics and Materials on UniProjects. Click on any topic and read material free

UniProjects » Food Technology Project Topics » FoodTec-CD-114

The aim of this food technology research work is to investigate on the effect of storage time on the functional properties of Bambara groundnut and wheat blend for cake prior...

UniProjects » Food Technology Project Topics » FoodTec-CD-113

The aim of the research is evaluate the acceptability of the biscuit made from malted sorghum and wheat flour blend and to reduce cost of production manufacturers...

UniProjects » Food Technology Project Topics » FoodTec-CD-112

The aim of this food technology research is to produce mixed fruit drink with our own locally source citrus fruit...

UniProjects » Food Technology Project Topics » FoodTec-CD-111

The aim of this food technology project work is to compare the effect of processing on the thickening qualities of (Brachystegia spp) and Afzelia Africana...

UniProjects » Food Technology Project Topics » FoodTec-CD-110

The aim of this food technology research work is to produce an instant fufu flour for fufu productions by four different varieties of cassava in oder to know the variety that is good for fufu production...

UniProjects » Food Technology Project Topics » FoodTec-CD-109

The aim of this food technology project work is to identify and isolate micro-organisms involved in the fermentation of castor seed bean “ogiri” and the of use the pure isolate in fermentation soyapaste ...

UniProjects » Food Technology Project Topics » FoodTec-CD-108

The aim and aim of this food technology research is to make sure that citrus oriented products are utilized when available by converting it into fruit juice which can used when the fruits are no longer in seism...

UniProjects » Food Technology Project Topics » FoodTec-CD-107

This food technology research is aimed at gaining consumer acceptance of the legume by removal of the toxicants that contain and also improving organoleptic qualities of soymilk...

UniProjects » Food Technology Project Topics » FoodTec-CD-106

The aim of this food technology project work is to carryout some work on cassava and peanut blend in order to use them as substitute for imported wheat in making flours for biscuit manufacture...

UniProjects » Food Technology Project Topics » FoodTec-CD-105

This food technology research work is based on Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean...

UniProjects » Food Technology Project Topics » FoodTec-CD-104

Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined...

UniProjects » Food Technology Project Topics » FoodTec-CD-103

The present study is to ascertain the nutritional composition of plenntus tuberregium...

UniProjects » Food Technology Project Topics » FoodTec-CD-102

The aims and objectives of this food technology research is to isolate the yeast saccharomyces cerevisiae from palm wine for the production of bakers yeast whose performance...

UniProjects » Food Technology Project Topics » FoodTec-CD-101

The objecive of this food technology research is to determine the consumer’s acceptability and physic- chemical quality of breakfast cereal from malted sorghum vulgate var. k sv. 8, “Acha” ...

UniProjects » Food Technology Project Topics » FoodTec-CD-100

The overall aim of this food technology project work is to develop a process for extracting starch from two different cultivar of sorghum by subjecting to different steeping time...

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