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

THE EFFECT OF OIL SPILLAGE ON SOIL PROPERTIES AND PLANT PERFORMANCE

Abstract 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 |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

2

PHYTOCHEMICAL SCREENING OF MAGNIFERA INDICA (MANGO) ROOTS

ABSTRACT Mangifera indica root is medically important species used to treat different diseases. The present work was aimed to screen the medicinal plant for phytochemicals. Root powdered extract of these plant were obtained using distilled water and ethanol solvent by cold continuous extraction method. The phytochemical Analysis showed the presence of saponins, tanins, flavonoids, Alkaloid, cardia... Continue Reading »

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

3

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long se... Continue Reading »

Item Type & Format: Project Material - Ms Word |  145 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

ISOLATIOIN AND CHARACTERISATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA- MEAT (CASE STUDY OF ENUGU).

ABSTRACT This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, which were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes. The dilution were then ... Continue Reading »

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

5

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

6

PALM OIL PRODUCTION PROCESSES AND EFFECT OF HEAT ON IT

CHAPTER ONE INTRODUTION BACKGROUND OF STUDY The African oil palm is native to tropical Africa, from Sierra Leone in the west through the Democratic Republic of Congo in the east. It was domesticated in its native range, probably in Nigeria, and moved throughout tropical Africa by humans who practiced shifting agriculture at least 5000 years ago. European explorers discovered the oil palm tree in t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  38 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

7

THE PREVALENCE OF GESTATIONAL DIABETICS AMONG PREGNANT WOMEN ATTENDING (Y.D.M.H) YUSUF DAN-TSOHO MEMORIAL HOSPITAL TUDUN WADA, KADUNA STATE

ABSTRACT This project was aimed at assessing the prevalence of Gestational diabetes among pregnant women attending Yusuf Dantsoho Memorial Hospital Tudun Wada Kaduna (Y.D.M.H) Kaduna state. Simple random techniques was administer to generate information on socio economic characteristics and on their prevalence of gestational diabetes. The findings of the 19 24 (53.66%). 65.09% of them were full ti... Continue Reading »

Item Type & Format: Project Material - Ms Word |  44 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

8

PRODUCTION OF INSTANT SPICED POWDERED WATER YAM

ABSTRACT Water – yam flour was enriched with ingredients such as onions, crayfish, pepper, salt and Maggi seasoning which will in turn be mixed with water and then fried instantly usually known as ‘Ojojo’ by the Yoruba. This study was conducted to produce, and carryout functional, proximate and sensory analysis of spiced water yam flour. The results shows that organoleptically, Sample A was ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  54 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

9

THE USE OF COCONUT FIBRE AS STANDARD PH ENHANCER FOR DRILLING MUD FORMULATION

CHAPTER ONE BACKGROUND OF STUDY 1.0 Introduction A drilling fluid, or mud is any fluid that is used in a drilling operation in which that fluid is circulated or pumped from the surface, down the drill string, through the bit, and back to the surface via the annulus. (Growcock et al., 2005).The successful and cost of a drilling process is known to depend extensively on the asset of the drilling flu... Continue Reading »

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

10

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

11

ASSESSMENT OF THE CHEMOPREVENTIVE EFFECT OF DIETARY INCLUSION WITH CUCURBITA MAXIMA LEAF ON N-METHYL-N-NITROSOUREA-INDUCED COLON CARCINOGENESIS IN WIS...

ABSTRACT There is growing attention on medicinal plants use as food for cancer inhibiting potential, so that chemo preventive dietary inclusion can be identified for human use. One of such plant is Curcurbita maxima commonly known as Giant pumpkin. The preventive effect of dietary inclusion at 2.5%, 5% and 10% with the leaf of Cucurbita maxima on colon carcinogenesis induced by N methyl N nitrosou... Continue Reading »

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

12

PRODUCTION AND SENSORY EVALUATION OF BISCUITS FROM DIFFERENT SPICES

ABSTRACT The study was carried out to produce biscuit. spiced with ginger garlic, turmeric, cinnamon. Biscuit is hard, crisp and dried and baked product from flour. The study carried out the production of biscuit spiced with four different spices which have nutrition and health benefit. Five sample were produced with sample A (Biscuit without spice), Sample B (Biscuit spiced with ginger), Sample C... Continue Reading »

Item Type & Format: Project Material - Ms Word |  76 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR

ABSTRACT 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 |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

14

CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, sun dried at 30 ± 2°C to constant weight, milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours, respectively were used to substitute whea... Continue Reading »

Item Type & Format: Project Material - Ms Word |  98 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

15

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

16

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 |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

17

EFFECTS OF OCCUPATIONAL HEALTH AND SAFETY MANAGEMENT ON JOB PERFORMANCE AMONG EMPLOYEES IN THE HOTELS CHAPTER ONE

INTRODUCTION 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 |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

18

THE PROBLEMS AND PROSPECTS OF OIL PALM PRODUCTION: A CASE STUDY OF NIFOR EDO STATE

ABSTRACT 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 |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

EVALUATION OF SOME HEAVY METALS CONCENTRATIONS IN CHOCOLATE, CANDIES AND TOMATO PUREE IMPORTED FROM CHINA

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND Recently, there is an increasing concern about the quality of imported foods and food related products in several parts of the world (Maxwell and Neumann, 2009) particularly from China. This, as observed by the United States Congress, was due to the large size of shipments, the many different routes of entry, the variety of foods imported, and the large ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  82 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

20

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

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