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

Project and Seminar Topics with Materials on Food Science and Technology (FST)

Welcome to Samphina Academy, this is the Official Project / Seminar 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, Seminar 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 materials on Food Science and Technology.

List of Project / Seminar Topics on Food Science and Technology

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

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• Promote Composition Of Pleurotus Tuberrcoginin

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

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

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

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

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

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

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

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• Physical And Chemical Analysis Of Seven Sample Of Palm Oil

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

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• Synthesis Of Bioplastic Of Cassava Starch

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

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

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

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• Toxicity Of Aqueous Environment

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

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• Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

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

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

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

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• Causes And Prevention Of Hazards In The Food Preparation Area

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• The Effect Of Hygienic Environment In Food And Beverages Industry

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

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• Chemical Characteristics Of Waste Water From Nigeria Breweries

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

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

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

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• Effects Of Nutrition Education On The Performance Of Athletes

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• Improvements On Indigenous Fermented Foods, Prospects And Constraints

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• Promote Composition Of Pleurotus Tuberrcogin

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

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

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• Nutritional Status And Dietary Pattern Of Athletes

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

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

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

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

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• Production Of Banana Flavoured Soy Yogurt

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• Production And Determination Of Functional Properties Of Plantain Flour

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• 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)

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• The Status Of Processing And Preservation Of Cereals In Nigeria

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

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

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

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

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• Nutritional Disorder Commonly Found In Nigeria

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• Production Of Palm Oil And Effect Of Heat On It

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

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• Analysis Of Physical And Chemical Properties Of Soya Bean

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• The Extraction And Production Of Essential Oil From Cashew Nuts

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• The Impact Of Inventory Control And Planning In Stores Administration

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

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

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• Antibacterial Properties Of Moringa Roots And Stem

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

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

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

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

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• Uses Of Coconut Palm Production

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

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

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

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

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• Effect Of Different Oil In High Protein Salad Cream

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

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• Preparation Of Poulet DG

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• Prevalence Of Schistosoma Haematobium Among School Children

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

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

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• The Effect Of Food Packaging Material On The Environment

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• Determination Of Heavy Metals In Fermented Cassava

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

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

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• Production And Characterization Of Coconut Oil

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

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• Production Of Jam Using Banana And Its Nutritive Value

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

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

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• Quality Assessment Of Various Milk Samples Available In Nigeria

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

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

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

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

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

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

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

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

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

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• Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

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• Producing Mixed Fruit Drink With Locally Source Citrus Fruit

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• Pyrolysis Studies Of Groundnut Shell

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• Assessment Of Heavy Metal In Gari

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

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

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• Food Science and Technology Project Topics and Materials

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• Production Of Soybean Fortified Powdered Paip From Maize

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

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• An Examination Of Food Hygiene Practices In Lagos State

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

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• Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium

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• Production Of Tiger Nut Milk Using Tiger Nuts

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

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

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

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

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

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• The Role Of Packaging In Food Processing

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

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

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

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• Evaluation And Optimization Of The Cassava Production Processes

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

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

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• Irradiation As A Means Of Preservation In The Food Industry

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

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

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

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

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

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

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• Food Security And National Development Implication For Home Economics Education

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

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

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

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• Hygienic Practices Among Food Vendors In Selected Secondary School

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

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• Chemical Composition Of Raw And Cooked Walnut

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

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

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

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• The Role Of Food Science In Human Nutrition

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

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

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

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

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