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

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

2

COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS

TABLE OF CONTENT Cover Page i Certification ii Dedication iii Acknowledgement iv Table of content v List of table vi List of figure vii Abstract viii CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the Study 1 1.2 Problem Statement 4 1.3 Justification of the study 4 1.4 Broad Objective of the Study 4 1.5 Specific Objectives 5 CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 Description of Periwinkle and Apple... Continue Reading »

Item Type & Format: Project Material - Ms Word |  65 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

3

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

4

CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS

ABSTRACT Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, sun dried at 30 ± 2°C to constant weight, milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours, respectively were used to substitute whea... Continue Reading »

Item Type & Format: Project Material - Ms Word |  98 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

5

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

6

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

7

EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.

ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged due to the health hazards, non nutritiveness and high cost usually associated with their synthetic counterparts. Hence, this research work is aimed at determining the effects of three selected natural additives spices (alligator pepper, cloves and gi... Continue Reading »

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

8

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

9

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

10

PHYTOCHEMICAL SCREENING OF MAGNIFERA INDICA (MANGO) ROOTS

ABSTRACT Mangifera indica root is medically important species used to treat different diseases. The present work was aimed to screen the medicinal plant for phytochemicals. Root powdered extract of these plant were obtained using distilled water and ethanol solvent by cold continuous extraction method. The phytochemical Analysis showed the presence of saponins, tanins, flavonoids, Alkaloid, cardia... Continue Reading »

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

11

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

12

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

ABSTRACT This project work is aimed at examination of jollof rice served in hotels for pathogenic organisms and to find out possible pathogenic organisms in the food. Samples were collected from the hotels and were brought to the laboratory for analysis. The sample were homogenized and serial dilution of the sample was made out using 5ml sterile pipette and test tubes. The dilution were the cultur... Continue Reading »

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

13

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

14

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

15

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

16

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

17

FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA

ABSTRACT The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6 59 months in Kaduna state. A cross sectional survey design was used. A multi stage sampling technique was used to select the subjects for the study. In the first stage, two Local Government Areas were selected from each of the three senatorial districts using simple rand... Continue Reading »

Item Type & Format: Project Material - Ms Word |  243 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

18

PALM OIL PRODUCTION PROCESSES AND EFFECT OF HEAT ON IT

CHAPTER ONE INTRODUTION BACKGROUND OF STUDY The African oil palm is native to tropical Africa, from Sierra Leone in the west through the Democratic Republic of Congo in the east. It was domesticated in its native range, probably in Nigeria, and moved throughout tropical Africa by humans who practiced shifting agriculture at least 5000 years ago. European explorers discovered the oil palm tree in t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  38 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

PROFITABILITY AND TECHNICAL EFFICIENCY ANALYSIS OF RICE PRODUCTION IN ESAN CENTRAL AND NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE

ABSTRACT This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Local Government Areas of Edo State with a specific objective of examine the socio economic characteristics of the farmers, determine the profitability of rice in the stud area. Data were collected on socio economic characteristics inputs and output qu... Continue Reading »

Item Type & Format: Project Material - Ms Word |  65 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

20

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

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