FOOD SCIENCE & TECH. PROJECT TOPICS AND MATERIALS
1. APPLICATION OF STATISTICAL QUALITY CONTROL TECHNIQUE IN FOOD AND BEVERAGE INDUSTRY
2. EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
3. PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
4. SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
5. EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
6. THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
7. TOXICITY OF AQUEOUS ENVIRONMENT
8. SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
9. PRODUCTION OF BANANA FLAVOURED SOY YOGURT
10. PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
11. QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR
12. EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
13. CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
14. PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
15. EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
16. PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
17. PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
18. EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
19. EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
20. A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS
21. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
22. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE
23. EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES
24. EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
25. PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
26. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
27. THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
28. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS
29. EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA
30. THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION
31. THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELECTED AREA OF RIVER KADUNA
32. FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
33. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR
34. PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
35. STRATEGY FOR GUARANTEE FOOD SECURITY
36. AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE
37. THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS
38. PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
39. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
40. ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION
41. THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
42. PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
43. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
44. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
45. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
46. ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
47. ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
48. THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS
49. “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON
50. THE ROLE OF PACKAGING IN FOOD PROCESSING