Food Science & Technology Final Year Project Research Topics

FOOD SCIENCE & TECHNOLOGY Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	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
2	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
3	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
4	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
5	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
6	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
7	EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean wi... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
8	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
9	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
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	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
12	FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH... TABLE OF CONTENTS TITLE PAGE Title Page i Dedication ii Acknowledgement iii Certification iv Table of content v List of tables ix List of figures xi Abstract xii CHAPTER ONE 1.0 Introduction 1 1.1 Justification 6 1.2 Aims and objectives 6 CHAPTER TWO 2.0 Literature review 7 2.1 Length weight relationship 7 2.3 Size 8 2.4 Condition factor 9 2.5 Food and feeding habit 9 CHAPTER THREE 3.0 Materials a... Continue Reading » Item Type & Format: Project Material - Ms Word \| 74 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
13	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
14	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
15	IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the success of the organization lies with the nature of materials used in the production process. And also the using of right materials in production process hinges on the planning and controlling of both the incoming and existing materials being held in th... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
16	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
17	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
18	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
19	PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds). It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue plateau states. “Ogiri” can be in various form such as solid, semi solid (paste) depen... Continue Reading » Item Type & Format: Project Material - Ms Word \| 81 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
20	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

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LIST OF FOOD SCIENCE & TECHNOLOGY PROJECT TOPICS AND MATERIALS
S/N	Project Topic
1	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
2	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
3	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
4	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
5	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
6	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
7	EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) ABSTRACT Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented locust bean (FLB) had 3.4 x 105 cfulg while FLBGIN (Fermented locust bean with giger) had 2.8 x 104 cfu/g. Femented locust bean wi... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
8	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
9	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
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	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
12	FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH... TABLE OF CONTENTS TITLE PAGE Title Page i Dedication ii Acknowledgement iii Certification iv Table of content v List of tables ix List of figures xi Abstract xii CHAPTER ONE 1.0 Introduction 1 1.1 Justification 6 1.2 Aims and objectives 6 CHAPTER TWO 2.0 Literature review 7 2.1 Length weight relationship 7 2.3 Size 8 2.4 Condition factor 9 2.5 Food and feeding habit 9 CHAPTER THREE 3.0 Materials a... Continue Reading » Item Type & Format: Project Material - Ms Word \| 74 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
13	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
14	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
15	IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA CHAPTER I: Introduction 1.1 Background of the Study Generally business organizations are being establish purposely in order to make profit and the success of the organization lies with the nature of materials used in the production process. And also the using of right materials in production process hinges on the planning and controlling of both the incoming and existing materials being held in th... Continue Reading » Item Type & Format: Project Material - Ms Word \| 52 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
16	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
17	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
18	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
19	PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentation vegetable proteins (oil seeds). It is a popular soup condiment in many parts of Nigeria particularly in Enugu Anambra, Imo,Ondo River states, Benue plateau states. “Ogiri” can be in various form such as solid, semi solid (paste) depen... Continue Reading » Item Type & Format: Project Material - Ms Word \| 81 pages \| Instant Download \| Chapter 1-5 \| FOOD SCIENCE & TECHNOLOGY DEPARTMENT
20	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

Food Science & Technology Final Year Project Research Topics

Quick Project Topic Search

CONSUMPTION PATTERN OF ANTIOXIDANT RICH FOODS BY THE MIDDLE AGED ADULTS IN ENUGU NORTH LOCAL GOVERNMENT AREA OF ENUGU STATE

EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES

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

ASSESSMENT OF THE LEVEL OF NUTRITIONAL KNOWLEDGE/AWARENESS AMONG WOMEN IN SHIRORO LOCAL GOVERNMENT AREA

MICROORGANISM ASSOCIATED WITH THE SPOILAGE OF POST-HARVEST SWEET POTATOES

EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)

THE FACTORS AFFECTING THE PROCESSING PRODUCTIONS AND STORAGE OF GARRI

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

HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE

THE EFFECT OF OIL SPILLAGE ON SOIL PROPERTIES AND PLANT PERFORMANCE

FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH...

EVALUATION OF CONSUMPTION CHARACTERISTICS OF MUSHROOM AND SNAIL AMONG URBAN HOUSEHOLDS WITHIN AKURE METROPOLIS

ASSESSMENT ON ANALYSIS OF WATER POLLUTION BY PHOSPHATE

IMPACT OF MATERIAL QUALITY CONTROL ON PRODUCTION QUALITY OF SOFT DRINK IN 7UP BOTTLING COMPANY KADUNA

ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA

THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

THE EFFECT OF DIFFERENT METHOD OF STORAGE ON NUTRITIONAL QUALITIES AND SENSORY ATTRIBUTES OF MIXED CITRUS JUICE

PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI

USES OF ALGAE FOR FOOD AND MEDICINE

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