Food Science & Technology Final Year Project Research Topics
Food Science & Technology Project Topic:
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| LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS | ||
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| S/N | Project Topic | |
| 1 |
MICROORGANISM ASSOCIATED WITH THE SPOILAGE OF POST-HARVEST SWEET POTATOESCHAPTER 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 |
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| 2 |
THE PROBLEMS AND PROSPECTS OF OIL PALM PRODUCTION: A CASE STUDY OF NIFOR EDO STATEABSTRACT This study examined the problems and prospects of oil palm cultivation using Nifor as a case study. In the process of the research questionnaires were administered to farmers and workers, so as to enable the researcher collect the required data which were selected and analyzed using simple percentage. The findings of the study revealed that problems facing oil palm production include lack... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 3 |
PRODUCTION OF BANANA FLAVOURCHAPTER ONE INTRODUCTION Banana is a long curved fruit which grows in clusters and has soft pulpy flesh and yellow skin when ripe.There are about 1000 varieties of bananas in the world. Banana is an edible fruit botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. In some countries bananas used for cooking may be called plantains. The fruit is vari... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 4 |
EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES, NUTRIENTS COMPOSITION, GLYCEMIC INDEX AND SENSORY ATTRIBUTES OF FINGER MILLET (ELEUSINE CORACANA) FOOD ...ABSTRACT The effect of various processing methods (roasting, germination and fermentation) on functional properties, nutrient composition, glycemic index and sensory attributes of finger millet (Eleusine coracana) food products (Pap and Tuwo) were evaluated in context of management of type II diabetes. The cereal grain was purchased from a local market in Kaduna metropolis and the analytical metho... Continue Reading »
Item Type & Format: Project Material - Ms Word |
152 pages |
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| 5 |
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due to the health hazards, non nutritiveness and high cost usually associated with their synthetic counterparts. Hence, this research work is aimed at determining the effects of three selected natural additives spices (alligator pepper, cloves and gi... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 6 |
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OILCHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Palm kernel oil (PKO) is black viscous oil extracted from the kernel of oil palm. In its raw form it contains impurities such as organic pigments, oxidation metals, trace metals and traces of soap. For PKO to be used effectively, in most industrial processes, these impurities in it have to be extensively removed, thus making bleaching inevitable... Continue Reading »
Item Type & Format: Project Material - Ms Word |
45 pages |
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| 7 |
CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOOD BY MIDDLE AGED ADULTS IN ENUGU LOCAL GOVERNMENT AREACHAPTER ONE 1.0 INTRODUCTION 1.1 Background Information Antioxidant rich food intake is the main contributor of micronutrient deficiencies in the developing world especially in population with low intake of animal protein foods such as meat and dairy products. World Health Organization (WHO) (2003) estimated that low intake of antioxidant rich food caused about 19% gastro intestinal cancers, about... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 8 |
THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINECHAPTER ONE INTRODUCTION 1.1 Background of the Study The demand for energy increases by the day because the population of the world continues to grow and energy is needed (Frei, 2012). Global energy consumption has about doubled in this last three decades of the past century. In 2004, about 77.8% of the primary energy consumption is fossil fuels, (32.8% oil, 21.1% natural gas, 24.1% coal, 5.4% fro... Continue Reading »
Item Type & Format: Project Material - Ms Word |
88 pages |
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| 9 |
NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNAABSTRACT The aim of this study is to assess nutrition in infancy, a case study of kawo general hospital, Kaduna. The specific objective of the study were to determine the level awareness of the infant nutrition process, determine the level of awareness of the importance of breastfeeding, find out the challenges of faced in infant nutrition and proffer ways of improving proper infant nutrition. The... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 10 |
DIETARY MANAGEMENT OF CHILDREN WITH PROTEIN ENERGY MALNUTRITION IN 44 NIGERIA ARMY REFERENCE HOSPITAL, KADUNA STATE, NIGERIAABSTRACT 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 |
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| 11 |
EFFECTS OF OCCUPATIONAL HEALTH AND SAFETY MANAGEMENT ON JOB PERFORMANCE AMONG EMPLOYEES IN THE HOTELS CHAPTER ONEINTRODUCTION 1.1 Background to the study Safety naturally has to do with the provision of safe and accident free working environment for employees. A suitable work environment influences workers attitude to work and the desire to participate in the training processes within the working environment. It also deals with staff interest at the workplace. Therefore, it could undermine their involvement ... Continue Reading »
Item Type & Format: Project Material - Ms Word |
54 pages |
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| 12 |
FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIAABSTRACT The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6 59 months in Kaduna state. A cross sectional survey design was used. A multi stage sampling technique was used to select the subjects for the study. In the first stage, two Local Government Areas were selected from each of the three senatorial districts using simple rand... Continue Reading »
Item Type & Format: Project Material - Ms Word |
243 pages |
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| 13 |
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean wi... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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| 14 |
THE FACTORS AFFECTING THE PROCESSING PRODUCTIONS AND STORAGE OF GARRIAbstract This project work was designed to examine and analyze the factors affecting the processing production and storage of garri in Oredo Local Government Area of Edo State. Five research questions were formulated and questionnaires were administered to hundred respondents in Oredo to determine the result for the study. At the end of the study, it was discovered that colour, size, texture and t... Continue Reading »
Item Type & Format: Project Material - Ms Word |
58 pages |
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| 15 |
DEHYDRATION OF FRUITS AND VEGETABLES BY VACUUM DRYING METHODChapter 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 |
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| 16 |
NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOURABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered... Continue Reading »
Item Type & Format: Project Material - Ms Word |
112 pages |
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| 17 |
HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLETABLE OF CONTENTS Pages Title Page i Certification ii Dedication iii Acknowledgement iv Table of Contents v CHAPTER ONE 1.0 Introduction 1 CHAPTER TWO 2.0 Origin of Pineapple 3 2.1 Botanical Description 6 2.2 Harvesting and Post Production Operations 11 2.3 Nutritional Contents of Pineapples 14 2.4 Health Benefits of Pineapple 15 2.5 Microbial Spoilage of Pineapple 17 CHAPTER THREE 3.0 Medicinal U... Continue Reading »
Item Type & Format: Project Material - Ms Word |
35 pages |
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| 18 |
EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRYABSTRACT Hospitality industry is one of the business entities that budgeting must be functional and active. The method of it application or execution matters; it will be of good note to know that for effective hospitality operation and growth the food costing and control system should be extraordinary. In this study, the researchers were able to point out the basic element that facilitates the gro... Continue Reading »
Item Type & Format: Project Material - Ms Word |
43 pages |
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| 19 |
THE EFFECT OF OIL SPILLAGE ON SOIL PROPERTIES AND PLANT PERFORMANCEAbstract The study focused on the effect of oil spillage on soil properties and plant performance in East Senatorial district of Bayelsa state. Five research questions were developed in conformity with the purpose of the study. Five null hypothesis of no significance difference were formulated and tested at 0.05 level of significance at relevant degrees of freedom. The study adopted survey researc... Continue Reading »
Item Type & Format: Project Material - Ms Word |
90 pages |
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| 20 |
NUTRITIONAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF DIFFERENT BRANDS OF YOGHURT IN UYO METROPOLISABSTRACT Yoghurt is a fermented dairy product which is consumed as a dessert, snack or as a probiotic food drink and has been one of the dairy products patronized by consumers in the Uyo metropolis. The study was undertaken to assess the nutritional, chemical, microbiological and sensory qualities offour brands of yoghurt obtained from different supermarkets in Uyo, Akwa Ibom state, Nigeria. These... Continue Reading »
Item Type & Format: Project Material - Ms Word |
52 pages |
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Download Food Science & Technology Final Year Research Project Topics - Free Project Topics | Codemint and Research Materials. Get Complete Chapter 1-5 Project Materials and Research Topics for HND, BSc, MSc in Doc & PDF. Final Year Projects and Research Materials on CodeMint