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

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

2

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

3

EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTICS OF CASSAVA

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cassava (Manihot esculenta Crantz) is a tuberous root crop grown in the tropics between latitudes 30°N and 30°S, with low cost vegetative propagation. It belongs to the family of Euphorbiaceae and originated from South America (Nhassico et al., 2008). The root is drought resistant and capable of growing in different types of soil and sea... Continue Reading »

Item Type & Format: Project Material - Ms Word |  58 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

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

6

THE EFFECT OF DIFFERENT METHOD OF STORAGE ON NUTRITIONAL QUALITIES AND SENSORY ATTRIBUTES OF MIXED CITRUS JUICE

CHAPTER ONE INTRODUCTION 1.1 Background to the study Fruits have been a part of human diet over the years. They are also considered as food supplements and are recommended internationally as essential to healthy nutrition, because they contain high quantity and quality of water, sugars, vitamins and minerals (Wardlaw, 2004; Potter and Hotchkiss, 2006). Fruit consumption has been reported to contri... Continue Reading »

Item Type & Format: Project Material - Ms Word |  69 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

7

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

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

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

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

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

12

ISOLATION AND IDENTIFICATION OF BACTERIA FROM FOOD VENDORS

ABSTRACT Hawked foods are cheap and easily accessible and have met the food needs of people in many cities and towns of developing countries. This study was aimed at ascertaining the diversity of microbial contaminants in foods hawked in Nsukka town. Seven different food samples of cooked foods hawked in Nsukka were examined for the presence of bacterial and fungal contaminants using streak plate ... Continue Reading »

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

13

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

14

CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS BY THE MIDDLE AGED ADULTS IN ENUGU NORTH LOCAL GOVERNMENT AREA OF ENUGU STATE

CHAPTER ONE 1.0 INTRODUCTION Background of the study Antioxidants are disease fighting compounds that nature puts in foods to help body cells and tissues stay healthy (Warmer, 2002). Turner (2002) documented that antioxidants are phyto chemicals produced by plants to fight against viruses, fungi and bacteria. They are essentially the chemical substances that mop up harmful free radicals (bioxidant... Continue Reading »

Item Type & Format: Project Material - Ms Word |  118 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

15

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

16

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

17

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

18

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

19

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

20

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

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