List of available Project Topics and Materials in Food Science and Technology;
Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.s.v.s) “Acha”(Digitaria Exilib) And Cassava (Manihot Esculante) Starch
Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety)
Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit
Production Of “Ogiri” From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)
The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickner
The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)
Chemical And Sensory Evaluation Of Peanut Butter
Prevalence Study Of Hepatitis B (Australian Antigen) Among Patients In National Orthopaedic Hospital Enugu
Microbial Examination Of Spoilt Avocado Fruit
The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)
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)
Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine
Browse complete list of all available Food Science and Technology Project Topics and their materials HERE