Food Science & Technology Final Year Project Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N Project Topic
1

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMOSITE FLOUR

CHAPTER ONE 1.0 INTRODUCTION Sweet potato (Ipomoea batatas) is an extremely versatile and delicious vegetable that possesses high nutritional value (Mohanraj and Sivasankar 2014). Among the world's major food crops, sweet potato produces the highest amount of edible energy per hectare per day (Sukhcharn et al. 2008). Sweet potato consists of about 70% carbohydrates (dry basis) of which a major por... Continue Reading »

Item Type & Format: Project Material - Ms Word |  62 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

2

IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA

CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the success of the organization lies with the nature of materials used in the production process. And also the using of right materials in production process hinges on the planning and controlling of both the incoming and existing materials being held in th... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

3

THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS

CHAPTER ONE 1.0 INTRODUCTION The first year of life is crucial in laying the foundation of good health and improving the quality of life of children. The World Health Organisation (WHO) recommends that infants be exclusively breastfed for the first six months of life (WHO, 2001). However after six months, breast milk alone will no longer be sufficient both in terms of quantity and quality to meet ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

ASSESSMENT OF HEAVY METAL CONTAMINATION IN IRISH POTATOES AND SOILS FROM AN ABANDONED MINING SITE IN JOS-SOUTH, USING AAS AND XRF TECHNIQUES.

ABSTRACT This study was undertaken to assay the elemental concentration in some Irish potatoes and soils from farmlands in an ex mining area at Dahwol vwana village, Jos south L.G.A, Plateau state, Nigeria. The total heavy metal concentrations (for Irish potato and soil samples) were obtained using Atomic Absorption Spectrometer. It was observed from the soil sample concentration values gotten at ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

5

MICROORGANISM ASSOCIATED WITH THE SPOILAGE OF POST-HARVEST SWEET POTATOES

CHAPTER ONE INTRODUCTION One of the most pressing problems facing the developing nations is food scarcity. Salami and Popoola, (2007); Kana et al., (2012), reported that nearly one billion people are challenged by severe hunger in these nations of which 10% are reported dead from hunger related complications. In Nigeria, the root crops that are majorly important include cassava, sweet potatoes, sw... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

6

ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA

CHAPTER ONE 1.0 INTRODUCTION Nutrition is all the process used by the adult or child to take in food and digest, absorb, transport, utilize and excrete food substances [nndres.2004].The component or substances in food are called nutrient. Food is essential for life, what children and adult eat affects their nutritional status as well as their health.[Lynn,2011] note that daily intake of essential ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  30 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

7

FISH DRYING IN NIGERIA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food. Water is usually removed by evaporation (air dryi... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

8

AN INVESTIGATION THE EFFECT OF VARIOUS PACKAGING MATERIAL ON QUALITY ATTRIBUTES OF SUYA MEAT

CHAPTER ONE INTRODUCTION Background of Study Suya is a form of processed stick meat consumed by people in West Africa. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire [1]. It originated from the northern part of the country where the population of animals found in the area is ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  48 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

9

DIETARY MANAGEMENT OF CHILDREN WITH PROTEIN ENERGY MALNUTRITION IN 44 NIGERIA ARMY REFERENCE HOSPITAL, KADUNA STATE, NIGERIA

ABSTRACT This project was conducted with the primary objective of knowing the dietary management of children with protein energy Malnutrition (PEB) in 44 Nigerian Army Reference Hospital, Kaduna State, Nigeria. The research was adopted using the questionnaire method. The questionnaire was used as an instrument for data collection with the population of 50 respondents. The questionnaire contained t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  64 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

10

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four difernt samples were produced with the following proportion sample A 70% pineapple and 10% of banana, apple and orange. Sample B 70% banana, 10% pineapple, apple and orange. Sample C 70% apple, 10% orange, pineapple apple and banana. Sample D 70% orange.... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

11

EVALUATION OF CONSUMPTION CHARACTERISTICS OF MUSHROOM AND SNAIL AMONG URBAN HOUSEHOLDS WITHIN AKURE METROPOLIS

ABSTRACT The study was conducted in Akure metropolis to evaluate the consumptions characteristics of mushroom and snails among urban households. Stratified random sampling technique was used to administer seventy questionnaires among urban household heads in the study area. The results of the study showed that urban households consume mushrooms and snails in the study area. Chi square test (0.05) ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

12

ASSESSMENT ON ANALYSIS OF WATER POLLUTION BY PHOSPHATE

CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW Phosphorus is usually present in natural water as phosphate and is an essential element of life, phosphate can come from fertilizers, human or animal wastes, soaps or detergents and industrial waste.[1] When too much phosphorus becomes available, plant grows rapidly.[1] Phosphate that enter a stream may cause algae to multiply and grow quickly, th... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to produce an acceptable bread. Sensory evaluation of breads samples revealed that acceptable bread can be produced from wheat: fermented ripe plantain flour up to 30% level of substitution of wheat flour with fermented ripe plantain flour with ferment... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

14

PREVALENCE OF MALNUTRITION AMONG CHILDREN UNDER 5 IN NIGERIA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Nutrition is the sum total of the processes involved in the intake and utilization of food substances by living organisms, including ingestion, digestion, absorption, transport and metabolism of nutrients found in food.(Melvin, 2005). Adequate nutrition during early childhood is fundamental to the development of each child’s potential. It is es... Continue Reading »

Item Type & Format: Project Material - Ms Word |  58 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

15

DEHYDRATION OF FRUITS AND VEGETABLES BY VACUUM DRYING METHOD

Chapter One Introduction 1.1 Introduction Fruits and vegetables are important sources of essential dietary nutrients such as vitamins, minerals and fibre. Since the moisture content of fresh fruits and vegetables is more than 80%, they are classified as highly perishable commodities (Orsat et al. 2006). Keeping the product fresh is the best way to maintain its nutritional value, but most storage t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  22 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

16

EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTICS OF CASSAVA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cassava (Manihot esculenta Crantz) is a tuberous root crop grown in the tropics between latitudes 30°N and 30°S, with low cost vegetative propagation. It belongs to the family of Euphorbiaceae and originated from South America (Nhassico et al., 2008). The root is drought resistant and capable of growing in different types of soil and sea... Continue Reading »

Item Type & Format: Project Material - Ms Word |  58 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

17

THE EFFECT OF FOOD PACKAGING MATERIALS ON THE ENVIRONMENT

CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of technology materials, labour equipment, money research, engineering and management is in any food processing establishment. Particularly, food packages purposely protect the products from enviro... Continue Reading »

Item Type & Format: Project Material - Ms Word |  49 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

18

CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS BY THE MIDDLE AGED ADULTS IN ENUGU NORTH LOCAL GOVERNMENT AREA OF ENUGU STATE

CHAPTER ONE 1.0 INTRODUCTION Background of the study Antioxidants are disease fighting compounds that nature puts in foods to help body cells and tissues stay healthy (Warmer, 2002). Turner (2002) documented that antioxidants are phyto chemicals produced by plants to fight against viruses, fungi and bacteria. They are essentially the chemical substances that mop up harmful free radicals (bioxidant... Continue Reading »

Item Type & Format: Project Material - Ms Word |  118 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

FOOD SAFETY PRACTICES AMONG CATERING ESTABLISHMENT IN LOCAL GOVERNMENT AREA, LAGOS

CHAPTER ONE INTRODUCTION 1.1 Background of the study The population of Nigeria was estimated to be about 170 million people by the end of 20133 , up from the general census figure of 105m (1997), 108m (1998), 112m (1999), 115m (2000) and 140m (2006). This rapidly increasing national population and the corresponding increase in demand for food makes Nigeria a big market for both locally produced an... Continue Reading »

Item Type & Format: Project Material - Ms Word |  52 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

20

CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN...

ABSTRACT ) The study evaluated the chemical composition, nutrient adequacy, shelf life and organoleptic properties of complementary mixes based on “acha” (Digitaria exilis), benne seed (Sesamum indicum) and soybean (Glycine max). The staples (acha, benne seed and soybean) were purchased from Central Market Kaduna, Kaduna State, Nigeria. Acha was fermented for 48hours and sundried for 2... Continue Reading »

Item Type & Format: Project Material - Ms Word |  111 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

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