FOOD SCIENCE AND 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.

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
CODEPROJECT TOPIC
FSAT0001BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN
FSAT0002ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH
FSAT0003EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT  STARCH CONCENTRATE
FSAT0004A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE
FSAT0005HEALTH BENEFITS AND INDUSTRIAL USES OF PINEAPPLE
FSAT0006THE PERFORMANCE EVALUATION OF A BRIQUETTING MACHINE
FSAT0007PRODUCTION OF PLANTAIN CHIP USING DIFFERENT TYPES OF VEGETABLE OILS
FSAT0008THE EFFECT OF FERMENTATION ON NUTRITIONAL QUALITIES OF FORMULATED CEREAL/LEGUME FORTIFIED WEANING FOODS
FSAT0009SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL
FSAT0010SYNTHESIS AND CHARACTERISTICS OF NAME PROPERTIES FROM PERIWINKLE SHELL FOR BLEACHING OF PALM KERNEL OIL
FSAT0011FOODBORNE ILLNESSES AND ITS GLOBAL IMPACT
FSAT0012THE ACCEPTABILITY OF OPAL BASIL IN NIGERIA SOUPS
FSAT0013EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
FSAT0014PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE
FSAT0015DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN
FSAT0016NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0017EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
FSAT0018IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0019ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
FSAT0020THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
FSAT0021ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
FSAT0022FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
FSAT0023THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
FSAT0024ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
FSAT0025ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
FSAT0026PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
FSAT0027EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
FSAT0028THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0029IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0030PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
FSAT0031NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0032IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
FSAT0033PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
FSAT0034THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
FSAT0035PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
FSAT0036PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
FSAT0037EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
FSAT0038FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
FSAT0039PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
FSAT0040EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0041PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0042THE PHYSICOCHEMICAL PROPERTIES OF HONEY
FSAT0043EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0044PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0045NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0046EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
FSAT0047CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE
FSAT0048EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0049PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
FSAT0050AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0051ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0052PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
FSAT0053ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION
FSAT0054“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0055PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
FSAT0056THE ROLE OF PACKAGING IN FOOD PROCESSING
FSAT0057AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
FSAT0058THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
FSAT0059THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
FSAT0060PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FSAT0061PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
FSAT0062THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0063THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
FSAT0064THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
FSAT0065AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
FSAT0066STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
FSAT0067PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
FSAT0068A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
FSAT0069EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
FSAT0070PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
FSAT0071EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
FSAT0072PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
FSAT0073PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
FSAT0074NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
FSAT0075EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
FSAT0076PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
FSAT0077CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
FSAT0078EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
FSAT0079QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
FSAT0080EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).
FSAT0081SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0082BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0083PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0084ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0085ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
FSAT0086ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0087QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0088PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
FSAT0089EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0090COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
FSAT0091PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
FSAT0092MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA
FSAT0093PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0094QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0095QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0096THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER
FSAT0097THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
FSAT0098THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0099ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0100MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0101SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0102THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0103QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
FSAT0104SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
FSAT0105EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
FSAT0106EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
FSAT0107QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
FSAT0108EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0109PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
FSAT0110QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
FSAT0111INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
FSAT0112EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0113PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
FSAT0114ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND  CASSAVE VERIETIES
FSAT0115EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0116PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0117ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
FSAT0118EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0119THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
FSAT0120EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
FSAT0121EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0122EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
FSAT0123PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0124NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0125EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
FSAT0126THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
FSAT0127EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
FSAT0128EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
FSAT0129FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0130PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
FSAT0131MARGARINE PRODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0132THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE ITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
FSAT0133FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
FSAT0134ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
FSAT0135EXTRACTION OF OIL FROM A LOCAL SEED (GROUNDNUT SEED) AND CHARACTERIZATION
FSAT0136SOCIO-ECONOMIC CHARACTERISTICS OF VEGETABLE PRODUCER IN ONDO STATE
FSAT0137PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
FSAT0138PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA
FSAT0139THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
FSAT0140EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS
FSAT0141SODOR OIL TERMINAL PROJECT MANAGEMENT AND CONTROL
FSAT0142CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0143ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0144ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0145EVALUATION OF  TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0146ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0147ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0148QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
FSAT0149EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0150EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0151A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
FSAT0152EFFECT  OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
FSAT0153COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
FSAT0154EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN  NIGERIA
FSAT0155EFFECT  OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD
FSAT0156PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0157EFFECT  OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0158EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0159EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY  RIVER
FSAT0160THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
FSAT0161THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0162THE QUALITY EFFECT  OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM  VARIOUS SPICES
FSAT0163THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0164RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
FSAT0165THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0166THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0167THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0168EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0169THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
FSAT0170ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
FSAT0171THE EFFECT OF  TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
FSAT0172DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
FSAT0173EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0174ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0175AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0176AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0177CHANGES IN PHYSICOCHEMICAL PROPERTIES OF INSTANT KUNUN ZAKI FLOURS PRODUCED FROM MILLET (PENNISETUM TYPHOIDUEM) AND MALTS OF COWPEA (VIGNA UNGUICULATA) AND SOYBEAN (GLYCINE MAX) DURING STORAGE.
FSAT0178CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (CHYROSOPHYLLUM ALBIDUM) PEELS AND COTYLEDONS.
FSAT0179CHEMICAL COMPOSITION, HEALTH PROMOTING POTENTIALS AND STORAGE PROPERTIES OF BISCUITS SUPPLEMENTED WITH ORANGE PEEL AND PULP FLOURS
FSAT0180CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (THYRONOMYS SWINDERIANUS).
FSAT0181EFFECT OF OKARA AND DETARIUM MICROCARPUM INCORPORATION ON THE QUALITY OF ‘TALIA’ PRODUCED FROM WHEAT AND SORGHUM FLOUR BLENDS
FSAT0182EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COW MILK AND COCONUT MILK
FSAT0183EFFECT OF PROCESSING ON THE NUTRACEUTICAL POTENTIAL OF NTURUKPA (PTEROCARPUS SANTALINOIDES) LEAF
FSAT0184EFFECTS OF INCLUSION OF OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER
FSAT0185EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION
FSAT0186EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) AND “UCHAKORO” (VITEX DONIANA) LEAVES
FSAT0187INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT
FSAT0188ANALYSIS OF EFFICIENCY OF AIR PASSENGER SUPPORT SERVICES AT THE AIRPORTS PROVIDED BY FAAN
FSAT0189ASSESSMENT OF IRON, ZINC AND ANTHROPOMETRIC INDICES OF PRESCHOOL CHILDREN IN OZUBULU, ANAMBRA STATE, NIGERIA
FSAT0190ASSESSMENT OF KNOWLEDGE AND PRACTICE OF PERICONCEPTIONAL FOLIC ACID SUPPLEMENTATION (PFAS) AMONG CHILDBEARING AGE WOMEN (18-45YEARS) ATTENDING ANTENATAL CLINICS
FSAT0191ASSESSMENT OF THE NUTRITIONAL STATUS, CARE AND SUPPORT OF PEOPLE LIVING WITH HIV/AIDS IN NSUKKA LOCAL GOVERNMENT AREA, ENUGU STATE
FSAT0192CHEMICAL COMPOSITION OF SOME LESSER KNOWN WILD FRUITS AND VEGETABLES CONSUMED IN AYAMELUM LOCAL GOVERNMENT AREA OF ANAMBRA STATE
FSAT0193ASSESSMENT OF ANTHROPOMETRIC STATUS AND FOOD HABIT OF UNIVERSITY STUDENTS
FSAT0194SELENIUM, ZINC AND IRON STATUS OF PREGNANT WOMEN AND ZINC CONTENT OF SELECTED TRADITIONAL FOODS IN OBIO-AKPOR L.G.A RIVERS STATE, NIGERIA
FSAT0195SOCIO-ECONOMIC CHARACTERISTICS OF WATERMELON MARKETERS IN IBADAN METROPOLIS, OYO STATE, NIGERIA
FSAT0196DRYING AND REDUCTION IN SENSITIVITY TO DESICCATION OF CAMPOMANESIAX ANTHOCARPA SEEDS
FSAT0197DESICCATION TOLERANCE AND ANTIOXIDANTENZYMATIC ACTIVITY IN CITRUS RESHNI SEEDS EXPOSED TO VARIOUS DRYING RATES
FSAT0198NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR
FSAT0199DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)
FSAT0200NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
FSAT0201PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
FSAT0202FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS