Food Science and Technology Project Topics and Materials

Food Science and Technology Project Topics and Materials

Welcome to Samphina Academy, this is the Official Project Material Library for all students of the department of Food Science and Technology. The topics listed here can be used as guide to carryout academic research work for either Undergraduate / Postgraduate Project or Thesis. We pride ourselves in rendering quality services.

The aim of providing these materials is to reduce the stress of moving from one school library to another all in the name of searching for Research Project Materials on Food Science and Technology.

List of Food Science and Technology Project Topics and Materials

• The Effect Of Food Packaging Material On The Environment

  ---

• Hygienic Practices Among Food Vendors In Selected Secondary School

  ---

• Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

  ---

• Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

  ---

• The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality

  ---

• Analysis Of Physical And Chemical Properties Of Soya Bean

  ---

• The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  ---

• Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit

  ---

• Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

  ---

• The Quality Assessment Of Non Alcoholic Beverage Developed From Hibiscus Sabdariffa And Various Spices

  ---

• Chemical Composition Of Raw And Cooked Walnut

  ---

• Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

  ---

• Nutritional Status And Dietary Pattern Of Athletes

  ---

• Producing Mixed Fruit Drink With Locally Source Citrus Fruit

  ---

• Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread

  ---

• Parasitological Examination Of Some Ready To Eat Fruits Sold At Oye Emene Enugu State Nigeria

  ---

• The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students

  ---

• Extraction Of Oil From Groundnut Seeds Using Three Different Extraction Solvents (Methanol, Acetone And N-Hexane)

  ---

• Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara

  ---

• The Status Of Processing And Preservation Of Cereals In Nigeria

  ---

• Bacteriological Assessment Of Two Food Service Centers In Ladoke Akintola University Of Technology, Oyo State

  ---

• Production And Characterization Of Coconut Oil

  ---

• Production Of Palm Oil And Effect Of Heat On It

  ---

• Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)

  ---

• An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

  ---

• The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior

  ---

• Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State

  ---

• The Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk

  ---

• Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja)

  ---

• Prevalence Of Schistosoma Haematobium Among School Children

  ---

• Production Of Tiger Nut Milk Using Tiger Nuts

  ---

• Boom In Fast Food Industry And Its Effect On Health Especially Obesity

  ---

• The Effect Of Human Activities On Surface Water Quality Of Ekulu River

  ---

• Effect Of Different Oil In High Protein Salad Cream

  ---

• Improvements On Indigenous Fermented Foods, Prospects And Constraints

  ---

• Toxicity Of Aqueous Environment

  ---

• Preparation Of Poulet DG

  ---

• The Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State

  ---

• Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

  ---

• Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

  ---

• The Effect Of Hygienic Environment In Food And Beverages Industry

  ---

• Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

  ---

• Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria

  ---

• Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds

  ---

• The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures

  ---

• Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition

  ---

• Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment

  ---

• Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances

  ---

• Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish

  ---

• Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets

  ---

• Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria

  ---

• Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing In Benue State

  ---

• Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

  ---

• The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  ---

• Process For Refining Vegetable Oil And It’s Food Value

  ---

• Antibacterial Properties Of Moringa Roots And Stem

  ---

• Use Of Composite Flour Blends For Biscuit Making (Peanut / Cassava Flour)

  ---

• Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife

  ---

• Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum

  ---

• Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour

  ---

• Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium

  ---

• Effect Of Maternal Literacy On Nutritional Status 0-5 Years

  ---

• The Extraction And Production Of Essential Oil From Cashew Nuts

  ---

• A Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat

  ---

• Chemical Characteristics Of Waste Water From Nigeria Breweries

  ---

• Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger

  ---

• Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine

  ---

• Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)

  ---

• Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend

  ---

• Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips

  ---

• Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium

  ---

• Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)

  ---

• Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple

  ---

• Causes And Prevention Of Hazards In The Food Preparation Area

  ---

• Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger

  ---

• Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

  ---

• Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

  ---

• Irradiation As A Means Of Preservation In The Food Industry

  ---

• Determination Of Heavy Metals In Fermented Cassava

  ---

• Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

  ---

• Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

  ---

• Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age

  ---

• Promote Composition Of Pleurotus Tuberrcogin

  ---

• Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria

  ---

• Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish

  ---

• Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

  ---

• Uses Of Coconut Palm Production

  ---

• Project / Seminar Research Topics and Materials on Food Science and Technology

  ---

• Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

  ---

• Evaluation And Optimization Of The Cassava Production Processes

  ---

• Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish 

  ---

• The Impact Of Inventory Control And Planning In Stores Administration

  ---

• The Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp

  ---

• Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea

  ---

• Assessment Of Heavy Metal In Gari

  ---

• Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus)

  ---

• Production And Determination Of Functional Properties Of Plantain Flour

  ---

• Promote Composition Of Pleurotus Tuberrcoginin

  ---

• The Role Of Packaging In Food Processing

  ---

• Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu)

  ---

• A Comparative Study On The Physio-Chemical Properties Of Vegetable Oils

  ---

• Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles

  ---

• Physical And Chemical Analysis Of Seven Sample Of Palm Oil

  ---

• The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

  ---

• Food Security And National Development Implication For Home Economics Education

  ---

• Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

  ---

• Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

  ---

• Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

  ---

• Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener

  ---

• Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

  ---

• Production Of Banana Flavoured Soy Yogurt

  ---

• The Role Of Food Science In Human Nutrition

  ---

• The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

  ---

• Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis

  ---

• Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State

  ---

• Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication

  ---

• The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage

  ---

• “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon

  ---

• Production Of Soybean Fortified Powdered Paip From Maize

  ---

• Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria

  ---

• Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange

  ---

• Synthesis Of Bioplastic Of Cassava Starch

  ---

• Nutritional Disorder Commonly Found In Nigeria

  ---

• Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body

  ---

• Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold In Ibadan, Oyo State

  ---

• An Examination Of Food Hygiene Practices In Lagos State

  ---

• The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)

  ---

• Quality Assessment Of Various Milk Samples Available In Nigeria

  ---

• Effects Of Nutrition Education On The Performance Of Athletes

  ---

• Pyrolysis Studies Of Groundnut Shell

  ---

• Quality Assessment Of Palm Oil Available In Major Markets In Nigeria

  ---

• Production Of Jam Using Banana And Its Nutritive Value

  ---

• Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)

  ---

• Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor

  ---

• Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets

  ---

• The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener

  ---

• Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil

  ---

• Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

  ---