Food Technology Project Topics and Materials

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

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...

Food Technology Project Topics FoodTec-CD-114 Project Material

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

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...

Food Technology Project Topics FoodTec-CD-113 Project Material

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

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

Food Technology Project Topics FoodTec-CD-112 Project Material

The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner

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...

Food Technology Project Topics FoodTec-CD-111 Project Material

Physico – Chemical And Organolepticproperties Of Flour And Fufu Processes From Cassava Varieties

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...

Food Technology Project Topics FoodTec-CD-110 Project Material

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

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 ...

Food Technology Project Topics FoodTec-CD-109 Project Material

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

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.

Food Technology Project Topics FoodTec-CD-108 Project Material

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

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...

Food Technology Project Topics FoodTec-CD-107 Project Material

Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour) Chemical And Sensory Evaluation Of Peanut Butter

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...

Food Technology Project Topics FoodTec-CD-106 Project Material

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

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

Food Technology Project Topics FoodTec-CD-105 Project Material

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

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

Food Technology Project Topics FoodTec-CD-104 Project Material

Promote Composition Of Pleurotus Tuberrcogin

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

Food Technology Project Topics FoodTec-CD-103 Project Material

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

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...

Food Technology Project Topics FoodTec-CD-102 Project Material

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.S.V.S) “Acha” “(Digitaria Exilib) And Cassava (Manihot Esculante) Starch

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” ...

Food Technology Project Topics FoodTec-CD-101 Project Material

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

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...

Food Technology Project Topics FoodTec-CD-100
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