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FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT TOPICS


S/N PROJECT TOPIC VIEW PROJECT INFO.
1. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.
2. BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
3. PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
4. ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.
5. ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
6. ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE.
7. QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
8. EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
9. A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQUEOUS WISTAR RAT
10. PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
11. COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
12. PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
13. MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST, NIGERIA.
14. PYROLYSIS STUDIES OF GROUNDNUT SHELL
15. QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
16. QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
17. THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.
18. THE QUALITY ASSESSMENT OF NON-ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES.
19. THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
20. HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
21. ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
22. MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF FRESHWATER FISH PONDS
23. SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
24. THE EFFECT OF MYCOBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
25. QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.
26. SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
27. EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM.
28. EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH.
29. EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).
30. QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.
31. DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
32. EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
33. QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
34. PHYSIO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS.
35. INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
36. THE EFFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
37. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
38. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
39. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
40. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
41. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
42. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
43. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
44. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
45. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
46. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
47. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
48. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

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