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

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

2

NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR

ABSTRACT Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered... Continue Reading »

Item Type & Format: Project Material - Ms Word |  112 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

3

THE EFFECT OF FOOD PACKAGING MATERIALS ON THE ENVIRONMENT

CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing. Food Technologist who must have a good knowledge of technology materials, labour equipment, money research, engineering and management is in any food processing establishment. Particularly, food packages purposely protect the products from enviro... Continue Reading »

Item Type & Format: Project Material - Ms Word |  49 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

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

5

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

6

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

7

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

8

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

ABSTRACT Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long se... Continue Reading »

Item Type & Format: Project Material - Ms Word |  145 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

9

FOOD SAFETY PRACTICES AMONG CATERING ESTABLISHMENT IN LOCAL GOVERNMENT AREA, LAGOS

CHAPTER ONE INTRODUCTION 1.1 Background of the study The population of Nigeria was estimated to be about 170 million people by the end of 20133 , up from the general census figure of 105m (1997), 108m (1998), 112m (1999), 115m (2000) and 140m (2006). This rapidly increasing national population and the corresponding increase in demand for food makes Nigeria a big market for both locally produced an... Continue Reading »

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

10

FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT

ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the toxin of the “disease causing” microbe, or by the human body’s reactions to the microbe. More than 250 different types of viruses, bacteria, parasites, toxins, metals, and prions are associated with foodborne disease... Continue Reading »

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

11

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

12

EFFECTS OF OCCUPATIONAL HEALTH AND SAFETY MANAGEMENT ON JOB PERFORMANCE AMONG EMPLOYEES IN THE HOTELS CHAPTER ONE

INTRODUCTION 1.1 Background to the study Safety naturally has to do with the provision of safe and accident free working environment for employees. A suitable work environment influences workers attitude to work and the desire to participate in the training processes within the working environment. It also deals with staff interest at the workplace. Therefore, it could undermine their involvement ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  54 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

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

14

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

15

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

16

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

17

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

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

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

20

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

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