Food Technology Project Topics with available Materials

S No Click on a Topic, to preview abstract Price
1 PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI") [FTE0083] ₦3,000 $(14)
2 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR [FTE0082] ₦3,000 $(14)
3 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE [FTE0081] ₦3,000 $(14)
4 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS [FTE0080] ₦3,000 $(14)
5 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0079] ₦3,000 $(14)
6 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0078] ₦3,000 $(14)
7 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0077] ₦3,000 $(14)
8 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION  [FTE0076] ₦3,000 $(14)
9 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0075] ₦3,000 $(14)
10 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0074] ₦3,000 $(14)
11 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND [FTE0073] ₦3,000 $(14)
12 PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES [FTE0072] ₦3,000 $(14)
13 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI [FTE0071] ₦3,000 $(14)
14 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR [FTE0070] ₦3,000 $(14)
15 ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA [FTE0069] ₦3,000 $(14)
16 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT [FTE0068] ₦3,000 $(14)
17 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA) [FTE0067] ₦3,000 $(14)
18 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR [FTE0066] ₦3,000 $(14)
19 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM [FTE0065] ₦3,000 $(14)
20 PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE [FTE0064] ₦3,000 $(14)
21 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0063] ₦3,000 $(14)
22 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0062] ₦3,000 $(14)
23 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE [FTE0061] ₦3,000 $(14)
24 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER [FTE0060] ₦3,000 $(14)
25 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS [FTE0059] ₦3,000 $(14)
26 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL [FTE0058] ₦3,000 $(14)
27 ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN [FTE0057] ₦3,000 $(14)
28 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH [FTE0056] ₦3,000 $(14)
29 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) [FTE0055] ₦3,000 $(14)
30 PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT [FTE0054] ₦3,000 $(14)
31 INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD [FTE0053] ₦3,000 $(14)
32 IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY [FTE0052] ₦3,000 $(14)
33 NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA [FTE0051] ₦3,000 $(14)
34 EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT [FTE0050] ₦3,000 $(14)
35 PRODUCTION OF BANANA FLAVOURED SOY YOGURT [FTE0049] ₦3,000 $(14)
36 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR [FTE0048] ₦3,000 $(14)
37 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL [FTE0047] ₦3,000 $(14)
38 THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION [FTE0046] ₦3,000 $(14)
39 PALM OIL PROCESSING [FTE0045] ₦3,000 $(14)
40 STUDIES ON THE INHIBITORY EFFECT ON TYROSINE ON POLYPHENOL OXIDASE IN WATER YAM ABSTRACT [FTE0044] ₦3,000 $(14)
41 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0043] ₦3,000 $(14)
42 ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042] ₦3,000 $(14)
43 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] ₦3,000 $(14)
44 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] ₦3,000 $(14)
45 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] ₦3,000 $(14)
46 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] ₦3,000 $(14)
47 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] ₦3,000 $(14)
48 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] ₦3,000 $(14)
49 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] ₦3,000 $(14)
50 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] ₦3,000 $(14)
51 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] ₦3,000 $(14)
52 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] ₦3,000 $(14)
53 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] ₦3,000 $(14)
54 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] ₦3,000 $(14)
55 PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] ₦3,000 $(14)
56 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] ₦3,000 $(14)
57 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD [FTE0027] ₦3,000 $(14)
58 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] ₦3,000 $(14)
59 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] ₦3,000 $(14)
60 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] ₦3,000 $(14)
61 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] ₦3,000 $(14)
62 THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] ₦3,000 $(14)
63 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] ₦3,000 $(14)
64 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] ₦3,000 $(14)
65 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] ₦3,000 $(14)
66 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] ₦3,000 $(14)
67 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] ₦3,000 $(14)
68 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] ₦3,000 $(14)
69 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] ₦3,000 $(14)
70 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] ₦3,000 $(14)
71 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] ₦3,000 $(14)
72 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] ₦3,000 $(14)
73 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] ₦3,000 $(14)
74 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] ₦3,000 $(14)
75 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] ₦3,000 $(14)
76 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] ₦3,000 $(14)
77 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] ₦3,000 $(14)
78 MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] ₦3,000 $(14)
79 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] ₦3,000 $(14)
80 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] ₦3,000 $(14)
81 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] ₦3,000 $(14)
82 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] ₦3,000 $(14)
83 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] ₦3,000 $(14)