Undergraduate Food Science & Technology Final Year Project Research Topics

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LIST OF FOOD SCIENCE & TECHNOLOGY UNDERGRADUATE PROJECT TOPICS AND MATERIALS
S/N Project Topic
1

THE USE OF COCONUT FIBRE AS STANDARD PH ENHANCER FOR DRILLING MUD FORMULATION

CHAPTER ONE BACKGROUND OF STUDY 1.0 Introduction A drilling fluid, or mud is any fluid that is used in a drilling operation in which that fluid is circulated or pumped from the surface, down the drill string, through the bit, and back to the surface via the annulus. (Growcock et al., 2005).The successful and cost of a drilling process is known to depend extensively on the asset of the drilling flu... Continue Reading »

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

2

EVALUATION OF SOME HEAVY METALS CONCENTRATIONS IN CHOCOLATE, CANDIES AND TOMATO PUREE IMPORTED FROM CHINA

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND Recently, there is an increasing concern about the quality of imported foods and food related products in several parts of the world (Maxwell and Neumann, 2009) particularly from China. This, as observed by the United States Congress, was due to the large size of shipments, the many different routes of entry, the variety of foods imported, and the large ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  82 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

3

ASSESSMENT OF GROWTH PATTERN AND NUTRITIONAL STATUS OF UNDER FIVE A CASE STUDY AT YUSUF DAN-TSOHO MEMORY HOSPITAL TUDUN-WADA KADUNA STATE

ABSTRACT This project is meant to be a guide for the general public to understand and know the importance of growth pattern and nutritional status of under five children in Yusuf Dantsoho Memoral hospital Tundun Wada area of Kaduna state. the research was adopted using questionnaire method. Fifty respondents were selected using simple random sampling; the population includes breastfeeding mothers ... Continue Reading »

Item Type & Format: Project Material - Ms Word |  37 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

4

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

5

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

6

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

7

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

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

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

10

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

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

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

13

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

14

PROFITABILITY AND TECHNICAL EFFICIENCY ANALYSIS OF RICE PRODUCTION IN ESAN CENTRAL AND NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE

ABSTRACT This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Local Government Areas of Edo State with a specific objective of examine the socio economic characteristics of the farmers, determine the profitability of rice in the stud area. Data were collected on socio economic characteristics inputs and output qu... Continue Reading »

Item Type & Format: Project Material - Ms Word |  65 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

15

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

16

PRODUCTION OF JAM USING BANANA AND ITS NUTRITIVE VALUE

CHAPTER ONE 1.1     ORIGIN, HISTORY OF CULTIVAT OF BANA (Musa nagensium). Edible Musa spp. Originated in south eastern Asia from the India east and south to northern Australia. Early Filipinos probably spread banana east word to the pacific Island, includes Hawaii, prior to recorded history. Westward, banana like followed the major trade routes that transported other fruits and it’s known to... Continue Reading »

Item Type & Format: Project Material - Ms Word |  59 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

17

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

18

PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Humans have consumed bakery products for hundreds of years. Among the different bakery products is the cake. Cakeis a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as past... Continue Reading »

Item Type & Format: Project Material - Ms Word |  113 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

19

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

20

EFFECTIVE CONTROL OF FOOD AND BEVERAGES IN THE CATERING INDUSTRY

ABSTRACT Hospitality industry is one of the business entities that budgeting must be functional and active. The method of it application or execution matters; it will be of good note to know that for effective hospitality operation and growth the food costing and control system should be extraordinary. In this study, the researchers were able to point out the basic element that facilitates the gro... Continue Reading »

Item Type & Format: Project Material - Ms Word |  43 pages |  Instant Download  |  Chapter 1-5  |  FOOD SCIENCE & TECHNOLOGY DEPARTMENT

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Download UNDERGRADUATE Food Science & Technology Final Year Research Project Topics - Free Project Topics | Codemint and Research Materials. Get Complete Chapter 1-5 Project Materials and Research Topics for HND, BSc, MSc in Doc & PDF. Final Year Projects and Research Materials on CodeMint

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