Food Science & Technology Final Year Project Research Topics

FOOD SCIENCE & TECHNOLOGY Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	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
2	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
3	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
4	IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the success of the organization lies with the nature of materials used in the production process. And also the using of right materials in production process hinges on the planning and controlling of both the incoming and existing materials being held in th... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
5	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
6	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
7	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
8	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
9	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
10	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
11	THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
12	MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM) ABSTRACT Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five method: direct microscopic count nutrient agar count, Blood agar count, MacConkey agar count (Coliforms only) and Acid fast bacilli staining was done to assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic... Continue Reading » Item Type & Format: Project Material - Ms Word \| 44 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
13	PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES ABSTRACT The proximate composition and analysis of cucumber and spinach leaves was to assess the nutritional value of cucumber and spinach leaves by analysis the amino acid profile and mineral constituents. The results showed that cucumber have the moisture content of 96% and spinach 95%, fat content 2.4% on cucumber while spinach leaves 4.6%, crude fiber content on cucumber 44% and spinach 41.5%,... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
14	PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds). It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue plateau states. “Ogiri” can be in various form such as solid, semi solid (paste) depen... Continue Reading » Item Type & Format: Project Material - Ms Word \| 81 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
15	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
16	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
17	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
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	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
20	ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA CHAPTER ONE 1.0 INTRODUCTION Nutrition is all the process used by the adult or child to take in food and digest, absorb, transport, utilize and excrete food substances [nndres.2004].The component or substances in food are called nutrient. Food is essential for life, what children and adult eat affects their nutritional status as well as their health.[Lynn,2011] note that daily intake of essential ... Continue Reading » Item Type & Format: Project Material - Ms Word \| 30 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	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
2	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
3	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
4	IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the success of the organization lies with the nature of materials used in the production process. And also the using of right materials in production process hinges on the planning and controlling of both the incoming and existing materials being held in th... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
5	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
6	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
7	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
8	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
9	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
10	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
11	THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
12	MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM) ABSTRACT Microbial evaluation of twenty samples of raw milk from a dairy farm (Emene Fulani cattle farm Enugu State). was carried out using five method: direct microscopic count nutrient agar count, Blood agar count, MacConkey agar count (Coliforms only) and Acid fast bacilli staining was done to assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic... Continue Reading » Item Type & Format: Project Material - Ms Word \| 44 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
13	PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES ABSTRACT The proximate composition and analysis of cucumber and spinach leaves was to assess the nutritional value of cucumber and spinach leaves by analysis the amino acid profile and mineral constituents. The results showed that cucumber have the moisture content of 96% and spinach 95%, fat content 2.4% on cucumber while spinach leaves 4.6%, crude fiber content on cucumber 44% and spinach 41.5%,... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
14	PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds). It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue plateau states. “Ogiri” can be in various form such as solid, semi solid (paste) depen... Continue Reading » Item Type & Format: Project Material - Ms Word \| 81 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
15	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
16	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
17	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
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	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
20	ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA CHAPTER ONE 1.0 INTRODUCTION Nutrition is all the process used by the adult or child to take in food and digest, absorb, transport, utilize and excrete food substances [nndres.2004].The component or substances in food are called nutrient. Food is essential for life, what children and adult eat affects their nutritional status as well as their health.[Lynn,2011] note that daily intake of essential ... Continue Reading » Item Type & Format: Project Material - Ms Word \| 30 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT

Food Science & Technology Final Year Project Research Topics

Quick Project Topic Search

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

THE FACTORS AFFECTING THE PROCESSING PRODUCTIONS AND STORAGE OF GARRI

CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN...

IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA

ASSESSMENT OF HEAVY METAL CONTAMINATION IN IRISH POTATOES AND SOILS FROM AN ABANDONED MINING SITE IN JOS-SOUTH, USING AAS AND XRF TECHNIQUES.

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

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

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

THE PHYSICOCHEMICAL PROPERTIES OF HONEY

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

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

MICROBIAL EVALUATION OF RAW MILK FROM A DAIRY FARM (A CASE STUDY OF EMENE FULANI CATTLE RANCH FARM)

PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES

PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI

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

DIETARY MANAGEMENT OF CHILDREN WITH PROTEIN ENERGY MALNUTRITION IN 44 NIGERIA ARMY REFERENCE HOSPITAL, KADUNA STATE, NIGERIA

EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRY

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

ADVANCE EFFECT OF FERMENTED MILK SALE BY FULANI WOMEN ON CONSUMERS

ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA

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