Food Science Technology Project Topics and Materials

List of Food Science Technology Project Topics, Research Materials, Ideas and Guidelines in Nigeria
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1 Effect Of Storage Time On The Functional Properties Of Wheat/Bambka Groundnut Blend Food Science Technology Project Topics

To determine effect of storage time on the nutritional quality of the flour blend for cake production. To determine the significant of supplementation in nutritional content of food...

2 Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit Food Science Technology Project Topics

To evaluate the acceptability of the biscuit made from malted sorghum and wheat flour blend and to reduce cost of production manufacturers, so as to break even and make gain...

3 Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox) Food Science Technology Project Topics

To produce mixed fruit drink with our own locally source citrus fruit. And to make sure that citrus oriented products are utilized when available by converting it into fruit juice...

4 The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner Food Science Technology Project Topics

To determine the method of processing which will product the most acceptable soup for the consumers...

5 Physico – Chemical And Organolepticproperties Of Flour And Fufu Processes From Cassava Varieties Food Science Technology Project Topics

The aim of this research work is to produce an instant fufu flour for fufu productions by four different varieties of cassava inoder to know the variety that is good for fufu production.

6 Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”) Food Science Technology Project Topics

Micro organisms associated in fermentation of castor bean seeds “ogiri” (COSO) were investigated. Organisms islated include micrococcus, Bacillus and proteu...

7 The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage Food Science Technology Project Topics

The processing of soybeans into soymilk is aimed at gaining consumer acceptance of the legume by removal of the toxicants that contain...

8 Use Of Composite Flour Blends For Biscuit Making (Peanut/Cassava Flour) Chemical And Sensory Evaluation Of Peanut Butter Food Science Technology Project Topics

It has been decided to carryout some work on cassava and peanut blend in order to use them as substitute for imported wheat in making flours for biscuit manufacture...

9 The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa) Food Science Technology Project Topics

The overall objective of this study is to investigate the various processing methods and their effects on the protein and cyanide content of African yam bean...

10 “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon Food Science Technology Project Topics

They are the most concentrated of all Jounces of calories. For this reason, a high proportion of fat enables a hard working person who is expecting a large amount of muscular energy...

11 Promote Composition Of Pleurotus Tuberrcogin In From Enugu Area Food Science Technology Project Topics

The present study is to ascertain t he nutritional composition of plenntus tuberregium...

12 Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making Food Science Technology Project Topics

This principle involved in dough leavening is based on the utilization of the carbohydrate by the ‘bakers’ yeas to give out carbon dioxide entrapped in the dough...

13 Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.S.V.S) “Acha” “(Digitaria Exilib) And Cassava (Manihot Esculante) Starch Food Science Technology Project Topics

To determine the consumer’s acceptability and physic- chemical quality of breakfast cereal from malted sorghum vulgate var. k sv. 8, “Acha” Digitaria exilis flour and cassava starch...

14 Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety) Food Science Technology Project Topics

The overall objective of the project work is to develop a process for extracting starch from two different cultivar of sorghum by subjecting to different steeping time...