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As research projects in the final year are crucially influenced by the life of a student, choose with our samples the proper research, project, thesis, dissertation and ideas.
The articles mentioned here largely cover the five chapters starting with the abstract, introductory, background of the study, problem statement, purpose of the investigation, question of research, scope and limitation of the study. In addition, data hypothesis and decision findings are presented and analysed. The summary and conclusion of the findings are also presented.
Food Science and Technology Project Materials
- Impact Of Nutrition And Adequate Rest On Cognitive Behavior Among Primary School Pupils
- Evaluation Of Nutritional Status And Dietary Management Of In-Patient Diabetic In Enugu State University Teaching Hospital, Parklane
- The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality
- Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds
- Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara
- The Role Of Food Science In Human Nutrition
- Economic Assessment Of Some Mehtods Adotped In Yoghurt Production
- Production And Determination Of Functional Properties Of Planatain Flour
- Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets
- Evaluation And Optimization Of The Cassava Production Processes
- The Status Of Processing And Preservation Of Cereals In Nigeria: A Process For Refining Vegetable Oil And It’S Food Value
- The Impact Of Nutrition Education On The Dietary Habits Of Female
- A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS
- Effect Of Different Oil In High Protein Salad Cream
- Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil
- Production Of Tiger Nut Milk Using Tiger Nuts
- Production Of Palm Oil And Effect Of Heat On It
- Extraction Of Oil From Groundnut Seeds Using Three Different Extractive Solvents (Methanol, Acetone And N-Hexane)
- Production And Characterization Of Coconut Oil
- Chemical Characteristics Of Waste Water From Nigeria Breweries
- Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
- Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour
- Production Of Soybean Fortified Powdered Paip From Maize
- Production Of Banana Flavoured Soy Yogurt
- Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment
- Toxicity Of Aqueous Environment
- The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures
- Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour
- Soluble Solid And Cyanide In Cassava Processing Water Waste Bod And Biological Toxicity In The Aqueous Environment
- Physical And Chemical Analysis Of Seven Sample Of Palm Oil
- Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
- The Impact Of Inventory Control And Planning In Stores Administration
- Nutritional Disorder Commonly Found In Nigeria
- Irradiation As A Means Of Preservation In The Food Industry
- Investigation On The Occurence Of Heavy Metals In Yoghurt Sold
- Effect Of National Agency For Food And Drug Administration And Control (Nafdac) On Food Industry In Nigeria
- Causes And Prevention Of Hazards In The Food Preparation Area
- Producing And Sensory Examination Of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour
- Use Of Composite Blends For Biscuit Making
- The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior
- Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles
- Producing Mixed Fruit Drink With Locally Source Citrus Fruit
- Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances
- Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition
- Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
- Economic Assessment Of Some Methods Adopted In Yoghourt Production
- The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)
- Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body
- Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour
- Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish
- Analysis Of Physical And Chemical Properties Of Soya Bean
- Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original
- The Extraction And Production Of Essential Oil From Cashew Nuts
- Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
- Production Of Jam Using Banana/Its Nutritive Value
- Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut Bl
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine
- The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage
- Production Of Jam Using Banana Its Nutritive Value
- Analysis Of The Hygienic Condition Of Canteen Food Services
- Effect Of Spices Extract Ginger, Extract Garlic And Salt Concentration On The Microbial Load Of Locust Bean Seeds
- Analysis Of The Hygienic Condition Of Canteen Food Services In Nigeria
- Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var Ksvs Acha Digitaria Exilib And Cassava Manihot Esculante Starch
- Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour
- Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
- Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri
- Physico Chemical And Organolepticproperties Of Flour And Fufu Processe From Cassave Verieties
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox)
- Effect Of Storage Time On The Functional Properties Of Wheat Bambka Groundnut Blend
- Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor
- The Effect Of Different Processign Techniquies On The Organoleptic Quality Of Soymilk Processing And Storage
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox
- Margarine Production Using Oil Blends From Palm Kernel, Coconut And Melon
- The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner
- Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut Blend
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
- Production And Determination Of Functional Properties Of Plantain Flour
- The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies
- Food Security And National Development Implication For Home Economics Education
- Promote Composition Of Pleurotus Tuberrcoginin
- The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis
- The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener
- An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)
- The Role Of Packaging In Food Processing
- “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).
- Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread
- The Effect Of Food Packaging Material On The Environment
- Process For Refining Vegetable Oil And Its Food Value
- The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)
- Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It
- The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
- Economic Assessment Of Some Methods Adotped In Yoghurt Production
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
- The Impact Of Nutrition Education On The Dietary Habits
- Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age
- Strategy For Guarantee Food Security
- Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
- The Effect Of Management On Human Development
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