Food Science & Technology Project Topics and Materials

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

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

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

4. PRODUCTION, PROPERTIES AND SHELF -LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

5. PRODUCTION AND QUALITY EVALUATION OF SPOONABLE AND DRINKABLE YOGHURT WITH WATERMELON (Citrullus lanatus) JUICE AND PULP

6. POTENTIALS OF Piper guineence (Schumand Thom) AND Mondora myristica (Gaertn) FOR THE PROTECTION OF STORED MAIZE (Zea mays) AGAINST Sitophilus Zeamais

7. EVALUATION OF NUTRACEUTICAL POTENTIALS OF “ATAMA” (HEINSIA CRINATA) and “UCHAKORO” (VITEX DONIANA) LEAVES

8. EVALUATION OF GASOLINE GENERATOR MODIFIED FOR BIOGAS UTILIZATION

9. EFFECTS OF PROCESSING METHODS ON THE BIO-FUNCTIONAL PROPERTIES OF PHYSIC NUT (Jatropha gossypiifolia) LEAVES

10. EFFECT OF SMOKING AND OVEN-DRYING ON SHELF STABILITY AND SENSORY PROPERTIES OF ATLANTIC MACKEREL FISH FILLETS (SCOMBOROMORUS SCOMBRUS)

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

12. EFFECT OF PROCESSING METHODS ON THE QUALITY OF UGBA (Pentaclethra macrophylla Benth)

13. CHEMICAL AND RHEOLOGICAL EVALUATION OF PRODUCTS FROM AFRICAN STAR APPLE (Chyrosophyllum albidum) PEELS AND COTYLEDONS

14. CHARACTERISTICS OF TRADITIONAL SNACKS PRODUCED FROM Citrullus vulgaris S, Glycine max L, Arachis hypogea L AND Sclerotium tuberygii

15. CHANGES 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

16. PHYSICOCHEMICAL, SENSORY AND MOISTURE SORPTION CHARACTERISTICS OF INTERMEDIATE MOISTURE SMOKED MEAT PRODUCTS

17. EVALUATION OF MODIFIED SMOKING KILN AND MOISTURE SORPTION ISOTHERM OF SMOKE- DRIED CATFISH (Clarias gariepinus) AND MACKEREL (Trachurus trachurus)

18. EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF VEGETABLE DRINK EXTRACT OF AFRICAN BUSH MANGO (Irvingia gabonensis)

19. PRODUCTION AND EVALUATION OF EXTRUDED SNACKS FROM COMPOSITE FLOUR OF BAMBARA GROUNDNUT (Voandzeia subterranea (L) Thoaur ), HUNGRY RICE (Digitaria exilis Staph.) AND CARROT(Daucus carota L.)

20. PRODUCTION AND EVALUATION OF BREAKFAST CEREALS FROM BLENDS OF AFRICAN YAM BEAN (Sphenostylis stenocarpa),MAIZE (Zea mays) AND DEFATTED COCONUT (Cocos nucifera)

21. INFLUENCE OF STABILIZERS ON THE FERMENTATION RATE AND NUTRITIVE VALUE OF SET YOGHURT

22. EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

23. EFFECT OF THERMIZATION AND STORAGE ON THE NUTRITIONAL PROPERTIES AND SHELF-STABILITY OF YOGHURT FROM BLENDS OF COWMILK AND COCONUT MILK

24. EFFECT OF SUPPLEMENTATION OF PLANTAIN FLOUR WITH OKARA AND Detarium microcarpum FLOURS AS DIETARY FIBER SOURCES ON BLOOD GLUCOSE AND SERUM CHOLESTEROL

25. EFFECT OF DRYING AND STORAGE ON THE PHYSICO-CHEMICAL CHARACTERISTICS AND PROTEIN QUALITY OF SMOKED HORSE MACKEREL(TRACHURUS TRACHURUS) FILLETS

26. EFFECT OF CO-EXTRUDED FILM ON THE SHELF STABILITY OF SLICED SALTED PORK MEAT PRODUCT

27. PHYTOCHEMICAL COMPOSITION,ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF FOUR NIGERIAN SPICES

28. EFFECT OF PROCESSING AND POTENTIALS FOR PREVENTING NUTRIENT DEFICIENCIES USING MORINGA (Moringa oleifera) LEAF POWDER AND SOYFLOUR BLENDS

29. USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

30. CHEMICAL PROPERTIES AND UTILIZATION OF MORINGA OLEIFERA
 
31. KNOWLEDGE AND PRACTICE OF PERSONAL HYGIENE AMONG FOOD VENDORS IN OKIGWE LGA INIMO STATE

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