FOOD SCIENCE /  TECHNOLOGY DEPARTMENT PROJECT TOPICS

 

 

  1. THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

 

  1. PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE

 

  1. ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION

 

  1. THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT

 

  1. ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.

 

  1. MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

 

  1. THE ROLE OF PACKAGING IN FOOD PROCESSING

 

  1. AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)

 

  1. THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

 

 

  1. PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA.

 

 

  1. EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

 

  1. THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT

 

  1. PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT

 

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

 

  1. THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA