FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

1. BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN

2. ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH

3. EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT  STARCH CONCENTRATE

4. A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE

5. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS

6. PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE

7. DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN

8. NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH

9. EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS

10. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

11. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION

12. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

13. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD

14. FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION

15. THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)

16. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

17. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION

18. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

19. EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

20. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

21. IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

22. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR

23. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH

24.  IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS

25. PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL

26. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

27. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

28. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

29. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

30. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

31. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

33. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT

34. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA

35. THE PHYSICOCHEMICAL PROPERTIES OF HONEY

36. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   

37. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES

38. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE

39. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)

40. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science

41. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI 

42. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR food science

43. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD

44. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC

45. PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES

46. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION

47. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

48. PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)

49. THE ROLE OF PACKAGING IN FOOD PROCESSING

50. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

51. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER

52. THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS

53. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

54. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR

55. THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

56. The Status Of Processing And Preservation Of Cereals In Nigeria process For Refining Vegetable Oil And Its Food Value

57. The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students In Egor Local Government Area Of Edo State

58. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA

59. Strategy For Guarantee Food Security In Edo State: Case Study Oredo Local Government Area

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

61. A Comparative Study On The Physico-Chemical Properties Of Vegetable Oils Sold In Nekede Market

62. Effect Of Different Oil In High Protein Salad Cream

63. Proximate And Sensory Characteristics Of “Akara” Produced From Different Blends Of African Yam Bean And Cowpea

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

65. Production Of Palm Oil And Effect Of Heat On It

66. Production And Characterization Of Coconut Oil

67. Nutrient Quality Of Smoke – Dried Meat “Kilishi” Produced From Beef, Mutton And Goat Meat

68. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)

69. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS

70. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES

71. Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
72. Quality characteristics of biscuit produced with wheat-sweet potato composite flour.
73. EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).

74. SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA

75. BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE

76. PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA

77. ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA

78. ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE

79. ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE

80. QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT

81. PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN

82. EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)

83. COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.

84. PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.

85. MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA

86. PYROLYSIS STUDIES OF GROUNDNUT SHELL

87. QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA

88. QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA

89. THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER

90. THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES

91. THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS

92. ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM

93. MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS

94. SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH

95. THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE

96. QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE

97. SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE

98. EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM

99. EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH

100. QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA

101. EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL

102. PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS

103. QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL

104. INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS

105. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI

106. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR