FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS

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  1. THE EFFECTS OF DIFFERENT TREATMENT ON THE SHELF LIFE OF NON-ALCOHOLIC BEVERAGES SOYMILK, SOBO DRINK AND KUNU
  2. EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS
  3. EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA
  4. THE ENDO-BETA-GLUCANASE ACTIVITY ON SORGHUM MALT
  5. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
  6. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
  7. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
  8. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
  9. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
  10. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
  11. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
  12. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT food science
  13. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
  14. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
  15. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
  16. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC