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

EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA.

ABSTRACT The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Nigeria. Specifically, the study sought to describe the general characteristics of pregnant women in rural and urban areas of Ebonyi State, to assess the nutrition knowledge of the respondents; assess their dietary practices and their percept... Continue Reading »

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

11

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

12

PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

ABSTRACT Composite jam was produced from four different tropical fruits – pineapple, apple, orange and banana at different proportion. Four difernt samples were produced with the following proportion sample A 70% pineapple and 10% of banana, apple and orange. Sample B 70% banana, 10% pineapple, apple and orange. Sample C 70% apple, 10% orange, pineapple apple and banana. Sample D 70% orange.... Continue Reading »

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

13

CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOOD BY MIDDLE AGED ADULTS IN ENUGU LOCAL GOVERNMENT AREA

CHAPTER ONE 1.0 INTRODUCTION 1.1 Background Information Antioxidant rich food intake is the main contributor of micronutrient deficiencies in the developing world especially in population with low intake of animal protein foods such as meat and dairy products. World Health Organization (WHO) (2003) estimated that low intake of antioxidant rich food caused about 19% gastro intestinal cancers, about... Continue Reading »

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

14

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

15

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

16

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

17

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

18

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

19

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

20

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

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