Thursday, March 28, 2024

FOOD SCIENCE TECHNOLOGY PROJECT TOPICS AND MATERIALS

Food Science and Technology 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 Science and Technology department. Find below the list of research project topics for Bsc, Msc and Phd Food Science and Technology students.

THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

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CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and marketing....

THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS

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ABSTRACT This the study was designed acceptability of opal basil in Nigerian soups, and possible observation based on the outcome of the study, score...

FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT

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ABSTRACTS Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the...

THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED...

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CHAPTER ONE 1.0       INTRODUCTION The first year of life is crucial in laying the foundation of good health and improving the quality of life of children....

SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING...

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CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY Palm kernel oil (PKO) is black viscous oil extracted from the kernel of oil palm. In its raw form...

PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS

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CHAPTER ONE 1.1     Introduction Plantain (Musa paradisacal) is among the major tropical staple foods (Dzomeku et al., 2006). It is known that cooking methods or processing techniques...

THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE

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CHAPTER ONE INTRODUCTION 1.1     Background of the Study       The demand for energy increases by the day because the population of the world continues to grow and...

NUTRITION IN INFANCY A CASE STUDY OF KAWO GENERAL HOSPITAL, KADUNA

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ABSTRACT The aim of this study is to assess nutrition in infancy, a case study of kawo general hospital, Kaduna. The specific objective of the...

HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE

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CHAPTER ONE 1.0     Introduction Pineapples are one of the most popular tropical fruits in the world, the important food which can be eaten fresh or in a...

INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF...

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ABSTRACT Stabilized yoghurt samples were produced by reconstituting  powdered milk in water along  with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl...

EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (Heinsia crinata) and “UCHAKORO” (Vitex...

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ABSTRACT Extracts and powders produced from the leaves of two indigenous vegetables – ‘atama’ (Heinsia crinata) and ‘uchakoro’ (Vitex doniana) were evaluated. Four groups of...

EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

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ABSTRACT This study addresses the design and modification of a gasoline generator to use biogas as an alternative fuel. The biogas was produced from fresh...

EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL,...

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ABSTRACT  This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different combinations...

EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (Pterocarpus santalinoides)...

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                                                         ABSTRACT Samples from Nturukpa leaf were processed using different processing methods. The first portion was oven dried at 50oC for 8 hours while the second...

EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY...

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ABSTRACT Yoghurts were produced by blending reconstituted powdered cow milk (100 g of powdered cow milk (CM) : 0.5 litres of water) with 25 %...

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