FOOD SCIENCE & TECH.

PROJECT TOPICS AND MATERIALS

1. APPLICATION OF STATISTICAL QUALITY CONTROL TECHNIQUE IN FOOD AND BEVERAGE INDUSTRY

2. EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED

FROM MAIZE, SOYBEAN AND TIGER NUT

3. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL

4. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL
TOXICITY IN THE AQUEOUS ENVIRONMENT

5. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR

6. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT

DIFFERENT TEMPERATURES

7. TOXICITY OF AQUEOUS ENVIRONMENT

8. SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY
OF THE AQUEOUS ENVIRONMENT

9. PRODUCTION OF BANANA FLAVOURED SOY YOGURT

10. PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE

11. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE

FLOUR

12. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE

BREAD

13. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

14. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

15. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS
(METHANOL, ACETONE AND N-HEXANE)

16. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT

17. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

18. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL
POLLUTED WITH ENGINE OIL

19. EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM

20. A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS

21. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE

22. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR
REFINING VEGETABLE OIL AND IT’S FOOD VALUE

23. EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES

24. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

25. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

26. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION

27. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY

28. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS

29. EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA
FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA

30. THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION

31. THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME
SELECTED AREA OF RIVER KADUNA

32. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

33. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA
FLOOR) & AFRICAN YAM BEAN FLOUR

34. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET,
PIGEON PEA AND CASSAVA CORTEX FLOUR

35. STRATEGY FOR GUARANTEE FOOD SECURITY

36. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE

37. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS

38. PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

39. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA

40. ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION

41. THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK
PROCESSING AND STORAGE

42. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

43. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN
YAM BEAN (SPHENOSTYLIS STENOCARPA)

44. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

45. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

46. ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
(ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD

47. ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
IMPLICATION

48. THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS

49. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON

50. THE ROLE OF PACKAGING IN FOOD PROCESSING

https://www.iprojectmaster.com/food-science-tech/final-year-project-materials/awareness-of-good-
nutrition-during-pregnancy-among-women-of-child-bearing-age