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 USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER

ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf life. The aqueous extract of a tropical plant, bitter leaf was used as the hop .Two type of drink were produced, one wit... Continue Reading »

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA.

ABSTRACT The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Nigeria. Specifically, the study sought to describe the general characteristics of pregnant women in rural and urban areas of Ebonyi State, to assess the nutrition knowledge of the respondents; assess their dietary practices and their percept... Continue Reading »

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

11

USES OF ALGAE FOR FOOD AND MEDICINE

CHAPTER ONE INTRODUCTION Background of Study Macroscopic marine algae, popularly known as seaweeds, form one of the important living resources of the ocean. Agar, carrageenan and alginate are popular examples of seaweeds these have been used as food for human beings, feed for animals, fertilizers for plants and source of various chemicals. In the recent past, seaweeds have also been gaining moment... Continue Reading »

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

12

ASSESSMENT OF GROWTH PATTERN AND NUTRITIONAL STATUS OF UNDER FIVE A CASE STUDY AT YUSUF DAN-TSOHO MEMORY HOSPITAL TUDUN-WADA KADUNA STATE

ABSTRACT This project is meant to be a guide for the general public to understand and know the importance of growth pattern and nutritional status of under five children in Yusuf Dantsoho Memoral hospital Tundun Wada area of Kaduna state. the research was adopted using questionnaire method. Fifty respondents were selected using simple random sampling; the population includes breastfeeding mothers ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  37 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced fr... Continue Reading »

Item Type & Format: Project Material - Ms Word |  107 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

14

THE PHYSICOCHEMICAL PROPERTIES OF HONEY

CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writings, the Hittie code and then sacred writings of India and Egypt it is presumably even older than that. It names from English living and it was the first and most wide spread sweetener used by man, legend has it that cupid dipped his love arrows in ho... Continue Reading »

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

15

APPROPRIATE PROCESSING OF PLANTAIN INTO A STORABLE FORM

TABLE OF CONTENTS Title page i Approval Page ii Declaration iii Dedication iv Acknowledgements v Table of Contents vi List of tables Abstract viii CHAPTER ONE: INTRODUCTION Background of the Study 1 Statement of the Problem 3 Purpose of the Study 4 Significance of the Study 5 Research Question 6 Scope of the Study 6 CHAPTER TWO: REVIEW OF RELATED LITERATURE Health and Safety Policy in Construction... Continue Reading »

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

16

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

17

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

18

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

19

PHYSIOCHEMCAL CONTENT OF INFANTS FOOD PRODUCED FROM MAIZE, SOYABEANS AND TIGERNUT

CHAPTER ONE INTRODUCTION Background of Study Malnutrition has become one of the major world health problems facing developing countries. Throughout the developing world, malnutrition affects almost 800 million people, or 20 percent of the world population (WHO, 2000; USAID, 2000). Clinically, malnutrition is characterized by inadequate or excess intake of protein, energy, and 2 weaning foods, vege... Continue Reading »

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

20

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

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