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

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

2

EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)

ABSTRACT Starch from tigernut was isolated by wet milling process and physico chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The carboxymethylated modified starch had highest amount of protein (0.45%) fibre (0.25%) and moisture content (14.96%) while natives had highest amount of fat (0.60%) ash (0.17%) starch (77.90%) and amylose 17.71%. the physic... Continue Reading »

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

3

THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE

CHAPTER ONE INTRODUCTION 1.1 Background of the Study The demand for energy increases by the day because the population of the world continues to grow and energy is needed (Frei, 2012). Global energy consumption has about doubled in this last three decades of the past century. In 2004, about 77.8% of the primary energy consumption is fossil fuels, (32.8% oil, 21.1% natural gas, 24.1% coal, 5.4% fro... Continue Reading »

Item Type & Format: Project Material - Ms Word |  88 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

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

5

ASSESSMENT OF THE CHEMOPREVENTIVE EFFECT OF DIETARY INCLUSION WITH CUCURBITA MAXIMA LEAF ON N-METHYL-N-NITROSOUREA-INDUCED COLON CARCINOGENESIS IN WIS...

ABSTRACT There is growing attention on medicinal plants use as food for cancer inhibiting potential, so that chemo preventive dietary inclusion can be identified for human use. One of such plant is Curcurbita maxima commonly known as Giant pumpkin. The preventive effect of dietary inclusion at 2.5%, 5% and 10% with the leaf of Cucurbita maxima on colon carcinogenesis induced by N methyl N nitrosou... Continue Reading »

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

6

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

7

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

8

EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS

ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced fr... Continue Reading »

Item Type & Format: Project Material - Ms Word |  107 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

9

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

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

PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS

CHAPTER ONE 1.1 Introduction Plantain (Musa paradisacal) is among the major tropical staple foods (Dzomeku et al., 2006). It is known that cooking methods or processing techniques of foods often lead to losses of vitamins and other nutrients such as vitamin up to 90% depending of the cooking or processing used (Penelope and Ritu, 2003). In Nigeria, steaming, roasting and frying are the most common... Continue Reading »

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

12

AN INVESTIGATION THE EFFECT OF VARIOUS PACKAGING MATERIAL ON QUALITY ATTRIBUTES OF SUYA MEAT

CHAPTER ONE INTRODUCTION Background of Study Suya is a form of processed stick meat consumed by people in West Africa. It is produced from boneless meat hung on stick and spiced with peanut cake, salt, vegetable oil and other flavourings followed by roasting around a glowing charcoal fire [1]. It originated from the northern part of the country where the population of animals found in the area is ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  48 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

13

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

14

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

15

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

16

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

17

PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR

ABSTRACT Fermented plantain flour is a good source of carbohydrate, protein and fat it can be blend different proportion with composite wheat flour to produce an acceptable bread. Sensory evaluation of breads samples revealed that acceptable bread can be produced from wheat: fermented ripe plantain flour up to 30% level of substitution of wheat flour with fermented ripe plantain flour with ferment... Continue Reading »

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

18

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

19

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

20

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

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