✓ FOOD SCIENCE & TECHNOLOGY Project Topics for NCE, OND, HND, Undergraduates and Masters

SN	Project Title	Department	Pages
1	FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION	FOOD SCIENCE & TECHNOLOGY	53
2	THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE	FOOD SCIENCE & TECHNOLOGY	54
3	EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT	FOOD SCIENCE & TECHNOLOGY	54
4	PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES	FOOD SCIENCE & TECHNOLOGY	53
5	AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD	FOOD SCIENCE & TECHNOLOGY	53
6	THE EFFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX	FOOD SCIENCE & TECHNOLOGY	53
7	INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS	FOOD SCIENCE & TECHNOLOGY	53
8	PHYSIO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS	FOOD SCIENCE & TECHNOLOGY	53
9	QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL	FOOD SCIENCE & TECHNOLOGY	58
10	EVALUATION OF THE PHYSICOCHEMICAL PROPERTIES, PHYTOCHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL	FOOD SCIENCE & TECHNOLOGY	57
11	DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE	FOOD SCIENCE & TECHNOLOGY	53
12	QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA	FOOD SCIENCE & TECHNOLOGY	53
13	EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU)	FOOD SCIENCE & TECHNOLOGY	57
14	EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH	FOOD SCIENCE & TECHNOLOGY	53
15	EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM	FOOD SCIENCE & TECHNOLOGY	58
16	SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE	FOOD SCIENCE & TECHNOLOGY	57
17	QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE	FOOD SCIENCE & TECHNOLOGY	57
18	THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE	FOOD SCIENCE & TECHNOLOGY	57
19	SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH	FOOD SCIENCE & TECHNOLOGY	57
20	MICROBIOLOGICAL AND PHYSICOCHEMICAL QUALITIES OF FRESHWATER FISH PONDS	FOOD SCIENCE & TECHNOLOGY	57
21	ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM	FOOD SCIENCE & TECHNOLOGY	53
22	HYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL FFF	FOOD SCIENCE & TECHNOLOGY	54
23	THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS	FOOD SCIENCE & TECHNOLOGY	54
24	THE QUALITY ASSESSMENT OF NON-ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES	FOOD SCIENCE & TECHNOLOGY	57
25	THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER	FOOD SCIENCE & TECHNOLOGY	57

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »