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FOOD NUTRITION PROJECT TOPICS AND MATERIALS

Food Nutrition project topics and materials for undergraduate and post graduate students. Research project paper, seminar topics, proposals, titles, ideas and materials are available for dissertation, thesis and essay in Food Nutrition department. Find below the list of research project topics for OND, HND, BSC, Msc and PHD Food Nutrition students.

ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS

Chapter one  Introduction 1. I. NTRODUUTION 1.1. Definition Human Nutrition A...

CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED...

ABSTRACT The study identified some edible fresh wild green leafy vegetables and fruits and determined their nutrients, antinutrients and food toxicants...

ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS)...

CHAPTER ONE                                                    INTRODUCTION Folic acid (vitamin B9) is important in a vast number of human metabolic pathways. Examples...

ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING...

ABSTRACT The nutritional status, care and support of people living with HIV/AIDS (PLWHIV/AIDS) in Nsukka L.G.A of Enugu State was studied...

ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN...

ABSTRACT This study was aimed at assessing the iron, zinc and anthropometric indices of pre-school children aged 2 – 5 years...

ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS...

CHAPTER ONE INTRODUCTION Background Of The Study Passengers leaving on a trip normally...

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY Definition:  Protein hydrolysate could be defined as...

EXAMINATION AND ANALYSIS OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR...

CHAPTER ONE INTRODUCTION WHEAT (TRITICUM AESTIVUM) 1.1.1  ORIGIN AND DISTRIBUTION Despite...

THE PRODUCTION AND USE OF COMPOSITE BLENDS FOR BISCUIT MAKING

CHAPTER ONE  INTRODUCTION           Biscuits are the major products produced by the biscuit and crackers industries. Flour...

EXAMINATION AND ANALYSIS OF NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF...

INTRODUCTION In developing countries like Nigeria, complementary foods are mainly based on starch tubers like cocoyam, sweet potato or...

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR...

Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from...

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

CHAPTER ONE 1.0   INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as...

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL...

CHAPTER ONE INTRODUCTION Concern about the wholesomeness and safety of our foods has increased dramatically, particularly...

INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD

ABSTRACT 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer...

IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Food Irradiation is the process...

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