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
FSAT0005EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
FSAT0006PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE
FSAT0007DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN
FSAT0008NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC  PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0009EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
FSAT0010IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0011ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
FSAT0012THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
FSAT0013ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
FSAT0014FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
FSAT0015THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
FSAT0016ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
FSAT0017ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
FSAT0018PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
FSAT0019EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
FSAT0020THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0021IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0022PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
FSAT0023NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0024IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
FSAT0025PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
FSAT0026THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
FSAT0027PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
FSAT0028PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
FSAT0029EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
FSAT0030FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
FSAT0031PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
FSAT0032EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0033PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0034THE PHYSICOCHEMICAL PROPERTIES OF HONEY
FSAT0035EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0036PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0037NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0038EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
FSAT0039CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE
FSAT0040EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0041PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
FSAT0042AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0043ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0044PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
FSAT0045ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION
FSAT0046“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0047PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
FSAT0048THE ROLE OF PACKAGING IN FOOD PROCESSING
FSAT0049AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
FSAT0050THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
FSAT0051THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
FSAT0052PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FSAT0053PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
FSAT0054THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0055THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
FSAT0056THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
FSAT0057AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
FSAT0058STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
FSAT0059PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
FSAT0060A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
FSAT0061EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
FSAT0062PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
FSAT0063EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
FSAT0064PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
FSAT0065PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
FSAT0066NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
FSAT0067EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
FSAT0068PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
FSAT0069CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
FSAT0070EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
FSAT0071QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
FSAT0072EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).
FSAT0073SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0074BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0075PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0076ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0077ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
FSAT0078ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0079QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0080PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
FSAT0081EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0082COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
FSAT0083PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
FSAT0084MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA
FSAT0085PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0086QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0087QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0088THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER
FSAT0089THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
FSAT0090THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0091ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0092MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0093SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0094THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0095QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
FSAT0096SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
FSAT0097EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
FSAT0098EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
FSAT0099QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
FSAT0100EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0101PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
FSAT0102QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
FSAT0103INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
FSAT0104EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0105PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
FSAT0106ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND  CASSAVE VERIETIES
FSAT0107EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0108PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0109ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
FSAT0110EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0111THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
FSAT0112EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
FSAT0113EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0114EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
FSAT0115PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0116NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0117EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
FSAT0118THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
FSAT0119EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
FSAT0120EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
FSAT0121FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0122CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0123ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0124ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0125EVALUATION OF  TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0126ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0127ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0128QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
FSAT0129EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0130EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0131A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
FSAT0132EFFECT  OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
FSAT0133COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
FSAT0134EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN  NIGERIA
FSAT0135EFFECT  OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD
FSAT0136PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0137EFFECT  OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0138EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0139EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY  RIVER
FSAT0140THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
FSAT0141THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0142THE QUALITY EFFECT  OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM  VARIOUS SPICES
FSAT0143THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0144RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
FSAT0145THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0146THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0147THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0148EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0149THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
FSAT0150ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
FSAT0151THE EFFECT OF  TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
FSAT0152DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
FSAT0153EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0154ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0155AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0156AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0157FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS