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

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

2

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

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

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

5

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

6

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

7

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

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

A DETAIL STUDY ON COAGULATION AND FLOCCULATION FOR REMOVAL OF NON-SETTLEABLE IN WATER TREATMENT

CHAPTER ONE INTRODUCTION BACKGROUNG OF STUDY Coagulation Flocculation is an important process in water and wastewater treatment used for the removal of heavy metals, total suspended solids (TSS), Chemical Oxygen Demand (COD) and turbidity. Most common coagulants are aluminum based salts and iron based salts. Other coagulant includes polyacrylamide (PAA) and chitosan, a biodegradable, non toxic lin... Continue Reading »

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

10

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

11

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

12

PRODUCTION OF DIABETIC MEAL USING WHEAT AND PLANTAIN (PANKASO SNACK)

TABLE OF CONTENTS ABSTRACT CHAPTER ONE 1.0 introduction 1.1 background of the study 1.1.1 Type of diabetes mellitus 1.1.2 Diabetes mellitus type 2 (also known as type 2 diabetes): is a long – term 1.1.3 Sign and symptoms 1.1.4 Causes 1.1.5 What causes type 1 diabetes 1.1.6 Type 2 diabetes causes 1.1.7 Gestational diabetes causes 1.1.8 Other diabetes causes 1.1.9 Prevention and treatment 1.1.... Continue Reading »

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

13

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

14

NUTRITIONAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF DIFFERENT BRANDS OF YOGHURT IN UYO METROPOLIS

ABSTRACT Yoghurt is a fermented dairy product which is consumed as a dessert, snack or as a probiotic food drink and has been one of the dairy products patronized by consumers in the Uyo metropolis. The study was undertaken to assess the nutritional, chemical, microbiological and sensory qualities offour brands of yoghurt obtained from different supermarkets in Uyo, Akwa Ibom state, Nigeria. These... Continue Reading »

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

15

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

16

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

17

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

18

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

19

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

20

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

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