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

SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL

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

2

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

3

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

CHAPTER ONE BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in the military, factory, camp, school etc. where people may buy food, drinks, sweets etc to eat. As advancement has set in, more services are rendered aside the normal buying and selling of food in modern canteens. Accordin... Continue Reading »

Item Type & Format: Project Material - Ms Word |  53 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA

ABSTRACT This research work was designed to examine the awareness of good nutrition during pregnancy among women of child bearing age. Six (6) research questions were formulated and questionnaires were administered to one hundred (100) respondents in order to gather data for the research. Results showed that the pregnant women are aware of the importance of good nutrition to a child bearing mother... Continue Reading »

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

5

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

6

ASSESSMENT OF LAND USE/LAND COVER CHANGE AND FLORISTIC COMPOSITION OF KUWANKA BANZA FOREST RESERVE KEBBI STATE, NIGERIA

ABSTRACT This research on assessment of land use/land cover change and floristic composition of Kuwanka Banza Forest Reserve in Kebbi State was carried out to determine percentage change and extent of forest cover of the Reserve area between 1984 and 2013, the current land uses in the forest area as well as the distribution and abundance of woody species. Remote sensing techniques were used in thi... Continue Reading »

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

7

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

8

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

9

ADVANCE EFFECT OF FERMENTED MILK SALE BY FULANI WOMEN ON CONSUMERS

CHAPTER ONE INTRODUCTION 1.1 Background of Study Food safety and quality is a global topic of public concern. Salmonella is a Gram negative bacteria, rod shaped, aerobic or facultative anaerobic, belonging to the Family Enterobacteriaceae and it is a major pathogenic bacterium,'inhabiting the intestinal tract of humans and animals (Holt et al.,1994). Salmonella spp are important causes of bacteria... Continue Reading »

Item Type & Format: Project Material - Ms Word |  68 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

10

ASSESSMENT OF THE NUTRITIONAL STATUS OF STUDENTS IN COLLEGE OF SCIENCE AND TECHNOLOGY KADUNA POLYTECHNIC, KADUNA STATE

ABSTRACT Nutritional status is a measure of the extent to which an individual’s physiological need for nutrient is met. Poor nutritional practices heighten the level of stress which is a common attribute of school life. The goal of this study was to assess the nutritional status of students in college of science and technology, Kaduna polytechnic, Kaduna state.96 students was selected from 1... Continue Reading »

Item Type & Format: Project Material - Ms Word |  41 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

11

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

12

FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT

ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the toxin of the “disease causing” microbe, or by the human body’s reactions to the microbe. More than 250 different types of viruses, bacteria, parasites, toxins, metals, and prions are associated with foodborne disease... Continue Reading »

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

13

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

14

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

15

PRODUCTION OF BANANA FLAVOUR

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

16

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

17

THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE

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

18

PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as past... Continue Reading »

Item Type & Format: Project Material - Ms Word |  113 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

THE FACTORS AFFECTING THE PROCESSING PRODUCTIONS AND STORAGE OF GARRI

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

20

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

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