Food Science & Technology Final Year Project Research Topics

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S/N Index Project Topic
1 P745705
THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE
2 P777494
NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNA
3 P889611
PHYTOCHEMICAL SCREENING OF MAGNIFERA INDICA (MANGO) ROOTS
4 P504773
PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS
5 P504440
FOOD CONSUMPTION PATTERN, ANTHROPOMETRIC INDICES AND MICRONUTRIENT STATUS OF CHILDREN AGED 6 – 59 MONTHS IN KADUNA STATE, NIGERIA
6 P621486
SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL
7 P275964
FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
8 P818247
CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
9 P432300
HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE
10 P655797
EFFECT OF MATERNAL NUTRITION KNOWLEDGE AND NUTRITIONAL STATUS ON PREGNANCY OUTCOME IN RURAL AND URBAN AREAS OF EBONYI STATE, NIGERIA.
11 P674455
PRODUCTION OF DIABETIC MEAL USING WHEAT AND PLANTAIN (PANKASO SNACK)
12 P676642
COMPARATIVE STUDY ON THE NUTRIENT COMPOSITION, FUNCTIONAL PROPERTIES AND MICROBIAL LOAD OF SOME SPECIES OF GASTROPODS MEAT FLOURS
13 P925145
EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS
14 P953214
CHEMICAL COMPOSITION, SHELF- LIFE AND ORGANOLEPTIC EVALUATION OF COMPLEMENTARY FOODS BASED ON ACHA (DIGITARIA EXILIS), BENNE SEED (SESAMUM INDICUM) AN...
15 P665440
THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS
16 P834976
FISH SPECIES COMPOSITION, FOOD AND FEEDING HABITS AND LENGTH-WEIGHT RELATIONSHIP OF SOME TRAWLED FISH SPECIES OBTAINED FROM MIDDLEMEN IN IBAKA, OFF TH...
17 P747515
APPROPRIATE PROCESSING OF PLANTAIN INTO A STORABLE FORM
18 P887734
NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF “GARI” FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
19 P245832
NUTRITIONAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF DIFFERENT BRANDS OF YOGHURT IN UYO METROPOLIS
20 P723441
INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
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