Food Engineering Project Topics for Final Year Students
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List of Food Engineering Project Topics for Final Year Students in Nigeria
- Risk Assessment And Evaluation Of Pesticides Residue In Jute Mallow (Ewedu) Planted Between Federal University Of Technology Minna (Fut Minna) And Ibrahim Badamasi Babangida University (Ibbu Lapai) In Niger State
- Comparative Properties On The Proximate And Analysis Mineral Property Of Water And Sweet Melon Seed
- Protein And Fiber Content Of Groundnut, Bambara Nut, White Beans, Brown Beans And Soya Beans
- Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger
- Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria
- Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making
- Improvements On Indigenous Fermented Foods, Prospects And Constraints
- Nutritional And Anti-Nutritional Content Of Some Vegetables Grown In Anambra State, Nigeria (Oha, Nchuanw, Uziza, Onugbu And Utazi)
- Process For Refining Vegetable Oil And It’s Food Value
- Phytochemicals Screening, Proximate, Element/Mineral, Vitamin Analysis, And Antinutritional Analysis Of Flaxsed In Song Local Government Area Of Adamawa State, Nigeria
- An Examination Of Food Hygiene Practices In Lagos State
- Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja)
- Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish
- Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange
- The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage
- A Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat
- Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread
- Assessing Attitudes And Practices Of Street Food Vendors In Nigeria
- Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum
- Evaluation And Optimization Of The Cassava Production Processes
- The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies
- Toxicity Of Aqueous Environment
- Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Banana And Orange Procured From A Local Market In Gadau, Bauchi State
- Bacteriological Assessment Of Two Food Service Centers In Ladoke Akintola University Of Technology, Oyo State
- Analysis Of Physical And Chemical Properties Of Soya Bean
- Production And Evaluation Of Banana-Flavored Bread From Wheat, Unripe Plantain, And Water-Snail Flour Blends
- Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger
- Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life: A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State
- Isolation And Identification Of Microorganism In Spoilt Meat (Cow)
- Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets
- Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour
- Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch
- An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)
- Determination Of Heavy Metals In Fermented Cassava
- Assessing Cold Chain Failures In The Lagos Seafood Supply Chain: A System Dynamics Approach To Economic And Food Security Impacts
- Developing Starter Culture For Production Of Non Dairy Milk In Sub Sahara Africa
- Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)
- Use Of Composite Flour Blends For Biscuit Making (Peanut / Cassava Flour)
- An Assessment Of The Knowledge Of The Effects Of Using Foil Packs For Storing Food Among Mothers In Amumara, Ezinihitte Mbaise, Imo State
- Microbiological Quality Assessment And Evaluation Of Key Hygienic Practices In Selected Prepared Foods And Their Sellers In Vom Market, Jos South
- The Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk
- Evaluation Of The Nutritional Composition Of Plantains Purchased By A Vendor At International Market
- A Comparative Study On The Physio-Chemical Properties Of Vegetable Oils
- Quality Assessment Of Various Milk Samples Available In Nigeria
- Phytochemicals Proximate Mineral And Antioxidant Potential Of Guava
- Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips
- Promote Composition Of Pleurotus Tuberrcoginin
- The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
- Quality Assessment Of Palm Oil Available In Major Markets In Nigeria
- 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) Radical Scavenging Activity Of Phenolic Extract Of Cola Lepidota Seed On High Fat Diet Induced Obese Wistar Rats
- Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut
- Production And Determination Of Functional Properties Of Plantain Flour
- Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour
- Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition
- Lactic Fermentation Of Coconut Nut Milk For Yoghurt Production
- Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener
- The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures
- The Effect Of Food Packaging Material On The Environment
- Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
- Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances
- The Status Of Processing And Preservation Of Cereals In Nigeria
- Parasitological Examination Of Some Ready To Eat Fruits Sold At Oye Emene Enugu State Nigeria
- Nutrient Digestibility And Economic Benefit Of Weaner Rabbits Fed Maize Husk Supplemented With Enzymes
- Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State
- Physical And Chemical Analysis Of Seven Sample Of Palm Oil
- Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds
- Evaluation Of Heavy Metals In Selected Bread Samples From Maiduguri Metropolis Council
- Isolation and Identification of Salmonella in Zobo Drink: A Study of Locally Made Drinks Sold in University of Maiduguri Vendors
- Extraction And Characterisation Of Pectin From Unripe Banana Peel And Pulp
- Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis
- Proximate And Metal Content Analysis Of Some Fresh And Dry Tubers From Obi Local Government Area, Nasarawa State
- Comparative Evaluation Of The Proximate, Heavy Metal And Microbial Quality Of Moi-Moi Packaged With Aluminium Foil And Low Density Polyethylene Bags
- Nutritional Status And Dietary Pattern Of Athletes
- Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea
- Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palm Olein Sold In Nigeria
- Preservation Of Food By Radiation
- Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria
- Bacteriological Quality Assessment On Pounded Yam And Amala Sold In Sabon Garri Market Kano
- Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus)
- Production Of Soybean Fortified Powdered Paip From Maize
- Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour
- Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State
- The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)
- Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing In Benue State
- Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets
- Effects Of Nutrition Education On The Performance Of Athletes
- Assessment Of Heavy Metal In Gari
- Profiling The Microbial Population In Stored Kunu Aya
- Bacteriological Assessment Of Tofu (Soya Bean Cheese) Hawked In Lapai Market, Niger State
- Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles
- Evaluation Of The Nutritional Profile Of Some Selected Snacks From Zuru Community In Kebbi State
- Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)
- Production, Quality Evaluation And Sensory Properties Of Date Syrup
- The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)
- Preparation Of Poulet DG
- Development Of Optimized Learning Resources Allocation System: A Case Study Of Food Technology Department, Federal Polytechnic Ado Ekiti, Ekiti State
- Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original
- Causes And Prevention Of Hazards In The Food Preparation Area
- Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria
- Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Bananas Procured From A Local Market In Gadau, Bauchi
- Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit
- Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil
- Comparative Nutritional Appraisal Of Two Varieties Of Plantain In Otuoke (Carbohydrates, Protein, Lipids, Ash And Moisture)
- The Role Of Food Science In Human Nutrition
- Investigating The Effect Of Low-Dose Radiation On The Ripening Of Pear And Mango
- Prevalence Of Schistosoma Haematobium Among School Children
- Evaluation Of Edible Coating Materials On The Storage Life Of Okra Fruits
- Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple
- Consumers’ Preference Of Smoked Catfish, Fresh Catfish And Beef At Pepper Soup Joints In Ijebu Ode Local Government Area Of Ogun State
- Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour
- Antibacterial Properties Of Moringa Roots And Stem
- Incidence Of Aflatoxin In Some Selected Dried Vegetables: Tomato And Okra Flakes Sold In Parts Of Kano, Nigeria
- Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish
- The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students
- The Effect Of Avocado Seed Extract O Samolina Species
- Promote Composition Of Pleurotus Tuberrcogin
- Investigating The Toxic Effects Of Food Additives In Processed Fish Products
- Glycemic Index And Load Of Some Selected Traditional Northern Nigerian Foods: Implication On Diabetes Management
- Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour
- Production And Sensory Evaluation Of Cassava Based Chips Fortified With Moringa And Orange Flesh Sweet Potatoes
- Chemical Composition Of Raw And Cooked Walnut
- Production And Characterization Of Coconut Oil
- Evaluation Of Fungi Species Associated With Post – Harvest Stored Maize In Relation To Storage Condition And Maize Varieties In Jos North, LGA, Plateau State
- Production Of Banana Flavoured Soy Yogurt
- Determination Of Microbial Contamination On Selected Bush Meat Sold In Panda Development Area, Karu LGA
- Physicochemical, Microbiological, And Sensorial Properties Of Almond, Coconut Analogue Produced With Different Types Of Stabilizer
- Determination Of Glycemic Index In Germinated Brown Rice (GBR)
- Knowledge And Practice Of Food Hygiene Among Food Vendors
- The Impact Of Inventory Control And Planning In Stores Administration
- Nutritional Disorder Commonly Found In Nigeria
- Nutritional Compositions Of Sun Dried Clarias Gariepinus Egg
- Evaluation Of Nutritional Quality And Phytochemical Properties Of Sunflower Seeds
- Production Of Tiger Nut Milk Using Tiger Nuts
- Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
- Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds
- Perception Of Food Safety And Hygiene Practices Among Workers In Prime Flour Mills Ltd Food Processing Industry In Port Harcourt Local Government Area, Rivers State
- Level Of Heavy Metals In Cassava Products Processed, Dried And Soaked Along Road Side – Shabu, Lafia, Nasarawa State
- Evaluation Of Chemical, Photochemical And Sensory Properties Of Indigenous Soups In Ezinihitte Mbaise: A Study On Garden Egg Leaf Soup, Ukpo Soup, Nturukpa Soup And Achara Soup
- Antinutritional Components Of Tiger Nuts Water Extract
- Incidence Of Mold In Some Selected Dried Vegetables: Tomato And Okra Flakes Sold In Parts Of Kano, Nigeria
- Uses Of Coconut Palm Production
- The Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State
- Antioxidant Analysis Of Rice Bran Oil, Groundnut Oil, And Sunflower Oil
- Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil
- Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend
- The Effect Of Human Activities On Surface Water Quality Of Ekulu River
- Development Of Weaning Food From Corn, Crayfish And Date
- Nutrients Composition Of Multimixes Diet For Preschool (2-6Years)
- Causes Of Food Poison Among Catering Establishment Their Effects And Control
- Minerals And Fatty Acid Composite Of Finger Millets
- Enriching Nigeria Menu With The Use Of Soya Beans
- The Effects Of Drying Methods On Nutrient Composition Of Moringa Oliefera Leaves
- Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara
- The Extraction And Production Of Essential Oil From Cashew Nuts
- Development, Production And Sensory Evaluation Of Improved Bio-Coloured Sorghum And White Corn Pap Fortified With Mucuna Prurien Leaf Powder
- Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread
- Food Security And National Development Implication For Home Economics Education
- Evaluation Of Edible Coating Materials On The Storage Life Of Papaya Fruits
- Production Of Palm Oil And Effect Of Heat On It
- Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)
- Isolation Of Staphylococcus Aureus From Stored Pap
- Hygienic Practices Among Food Vendors In Selected Secondary School
- Comparative Analysis Of Proximate And Minerals Composition Of Leaves And Pods Of Piliostigma Reticulatum
- Mycological Assessment Of Dry Tomatoes Sold In Keffi Market
- Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour
- The Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp
- The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior
- The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality
- Irradiation As A Means Of Preservation In The Food Industry
- Pyrolysis Studies Of Groundnut Shell
- Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
- Comparative Study On The Moisture Content Of White And Yellow Corn Using Oven-Drying Techniques At Two Temperature Levels
- Comparative Analysis Of Phytochemical Constituents, Nutritional, And Elemental Composition Of Fresh Tomatoes And Some Tomatoes Products Obtained From Mubi Metropolis, Adamawa State, Nigeria
- Synthesis Of Bioplastic Of Cassava Starch
- Method Of Accelerating Ripening In Musa Sapientum, Persea Americana, And Carica Papaya
- Effect Of Maternal Literacy On Nutritional Status 0-5 Years
- Comparative Study Of Tomato Drying Techniques Oven Drying Versus Sun Drying Method
- Conversion Of Crude Palm Oil Olein To Vegetable Oil
- The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener
- Boom In Fast Food Industry And Its Effect On Health Especially Obesity
- The Effect Of Hygienic Environment In Food And Beverages Industry
- The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage
- Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age
- Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu)
- Formulation Of Traditional Swallow From Germinated Brown Rice
- Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour
- Quality Evaluation Of Jam Produced From Pulp Of Different Tropical Fruits: Pawpaw, Banana And Apples
- Food Poisoning, It’s Causes, Effect And Control
- Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication
- Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish
- Development Of Healthy Chin Chin Using Germinated Brown Rice And Local Ingredients (Dates And Uziza Seeds)
- Nutritional And Microbiological Quality Of Pap (Akamu) Supplemented With Crayfish Used On A Baby Wearing Diet In Part Of Rivers State, Nigeria
- Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food
- Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium
- Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine
- Production And Quality Evaluation Of Biscuit From Composite Wheat Flour And Cassava Flour
- “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon
- Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment
- Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold In Ibadan, Oyo State
- Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour
- Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body
- The Role Of Packaging In Food Processing
- Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium
- A Comparative Analysis Of The Effects Of Detergent As A Fermentation Aid On The Nutrient And Anti-Nutrient Composition Of Fermented Cassava Products
- Producing Mixed Fruit Drink With Locally Source Citrus Fruit
- Comparative Analysis Of Nutritional Content Of Dried And Fresh Baobab Leaves In Aliero Local Government, Kebbi State, Nigeria
- Synthesis And Comparative Characterization Of Bio-Derived Soaps From Local Oil Seeds: A Case Study Of Palm Kernel Oil And Coconut Oil
- Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)
- Identification And Isolation Of Bacteriological Contaminants Of Various Meat Type In Numan Local Government Abattoir
- Production Of Jam Using Banana And Its Nutritive Value
- Production Of Bitters Using Local And Traditional Flavours
