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

SN Project Title
101 QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
102 QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
103 PYROLYSIS STUDIES OF GROUNDNUT SHELL
104 MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTHWEST, NIGERIA
105 PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE
106 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
107 PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
108 A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQUEOUS WISTAR RAT
109 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
110 QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
111 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
112 ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
113 ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
114 PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
115 BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
116 SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.
117 IMPROVING THE DIETARY INTAKE OF DIABETIC PATIENTS IN IKWO LOCAL GOVERNMENT AREA OF EBONYI STATE
118 THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS (NVUH, TINGTYOEN, BWARKHAM, NGWAN, LAA,WUR-LAAWUR AND NGAAR IN MWAGHAVUL...
119 THE ROLE AND IMPORTANCE OF CENTRAL BANK OF NIGERIA IN THE PREVENTION OF BANK FAILURE IN NIGERIA;
120 PHYSIOCHEMICAL AND SENSORY EVALUATION OF COOKIES PRODUCED FROM BLENDS OF MALTED SORGHUM, SPROUTED BLACK BEANS AND COOKED COCOYAM FLOUR, PROXIMATE ANA...
121 THE SIGNIFICANCE DIFFERENCES BETWEEN SWEET POTATOES AND YAMS
122 PALM OIL PROCESSING
123 EVALUATION OF MICROORGANISMS ON GARRI
124 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR);
125 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT


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