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

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

2

NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNA

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

3

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

4

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

5

PRODUCTION OF JAM USING BANANA AND ITS NUTRITIVE VALUE

CHAPTER ONE 1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south eastern Asia from the India east and south to northern Australia. Early Filipinos probably spread banana east word to the pacific Island, includes Hawaii, prior to recorded history. Westward, banana like followed the major trade routes that transported other fruits and it’s known to... Continue Reading »

Item Type & Format: Project Material - Ms Word |  59 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

6

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

7

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

8

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

9

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

10

EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRY

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

11

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

12

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

13

EVALUATE THE PROXIMATE COMPOSITION OF WATERMELON SEED

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY Watermelon (Citrallus lanatus) is an important horticultural crop, mostly known for its sweet juicy fruit (Munisse et al., 2011). It belongs to the genus Citrullus, which has four species (C. lanatus, C. ecirrhosus, C. colocynthis, and C. rehmi) (Shimotsuma, 1963). A study by Dane and Liu (2007), using chloroplast DNA to infer biogeographic ... Continue Reading »

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

14

HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE

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

15

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

16

EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Recently, a number of food borne illnesses occurred worldwide have aroused the concern and anxiety of the public about food safety. Most of these food borne illnesses are caused by mishandling or improper preparation/storage of food by food handlers. In order to ensure food safety and prevent food poisoning, all food businesses including food se... Continue Reading »

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

17

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

18

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

19

DISTRIBUTION OF MICRONUTRIENTS IN COASTAL PLAIN SAND PARENT MATERIAL

ABSTRACT Micronutrients are essential for good crop performance. There is little or no quantitative data on the content and distribution of micronutrients in soils of Imo State, particularly those derived from coastal plain sand parent material. Horizon differences in soils influence ability of crops to obtain nutrients and indeed support other uses. The study aimed at investigating the micronutri... Continue Reading »

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

20

PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

CHAPTER ONE INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food products in all... Continue Reading »

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

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