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

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

2

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

3

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

4

PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

CHAPTER ONE INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food products in all... Continue Reading »

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

5

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

6

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

7

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

8

THE PREVALENCE OF GESTATIONAL DIABETICS AMONG PREGNANT WOMEN ATTENDING (Y.D.M.H) YUSUF DAN-TSOHO MEMORIAL HOSPITAL TUDUN WADA, KADUNA STATE

ABSTRACT This project was aimed at assessing the prevalence of Gestational diabetes among pregnant women attending Yusuf Dantsoho Memorial Hospital Tudun Wada Kaduna (Y.D.M.H) Kaduna state. Simple random techniques was administer to generate information on socio economic characteristics and on their prevalence of gestational diabetes. The findings of the 19 24 (53.66%). 65.09% of them were full ti... Continue Reading »

Item Type & Format: Project Material - Ms Word |  44 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

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

11

MICROORGANISM ASSOCIATED WITH THE SPOILAGE OF POST-HARVEST SWEET POTATOES

CHAPTER ONE INTRODUCTION One of the most pressing problems facing the developing nations is food scarcity. Salami and Popoola, (2007); Kana et al., (2012), reported that nearly one billion people are challenged by severe hunger in these nations of which 10% are reported dead from hunger related complications. In Nigeria, the root crops that are majorly important include cassava, sweet potatoes, sw... Continue Reading »

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

12

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

13

QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMOSITE FLOUR

CHAPTER ONE 1.0 INTRODUCTION Sweet potato (Ipomoea batatas) is an extremely versatile and delicious vegetable that possesses high nutritional value (Mohanraj and Sivasankar 2014). Among the world's major food crops, sweet potato produces the highest amount of edible energy per hectare per day (Sukhcharn et al. 2008). Sweet potato consists of about 70% carbohydrates (dry basis) of which a major por... Continue Reading »

Item Type & Format: Project Material - Ms Word |  62 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

14

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

15

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

16

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

17

DEHYDRATION OF FRUITS AND VEGETABLES BY VACUUM DRYING METHOD

Chapter One Introduction 1.1 Introduction Fruits and vegetables are important sources of essential dietary nutrients such as vitamins, minerals and fibre. Since the moisture content of fresh fruits and vegetables is more than 80%, they are classified as highly perishable commodities (Orsat et al. 2006). Keeping the product fresh is the best way to maintain its nutritional value, but most storage t... Continue Reading »

Item Type & Format: Project Material - Ms Word |  22 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

18

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

19

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

20

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

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