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RESEARCH TOPICS IN FOOD PROCESSING
1. Optimization of Processing Parameters for Improved Shelf Life of Packaged Fresh Produce
2. Development of Innovative Processing Techniques for Minimally Processed Fruits and Vegetables
3. Evaluation of Nutritional Changes in Foods during Different Processing Methods
4. Design and Implementation of Quality Control Measures in Meat Processing Plants
5. Utilization of Food By-Products for Value-Added Products: A Sustainable Approach
6. Application of High-Pressure Processing in the Preservation of Fruit Juices
7. Development of Functional Foods Enriched with Bioactive Compounds
8. Assessment of the Impact of Food Processing on Allergen Levels in Packaged Foods
9. Optimization of Extrusion Processing for Enhanced Nutritional Value in Cereals
10. Investigating the Effect of Processing Techniques on the Antioxidant Activity of Herbs and Spices
11. Implementation of Smart Packaging Technologies for Extended Shelf Life of Processed Foods
12. Evaluation of Novel Dehydration Methods for Fruits and Vegetables
13. Impact of Thermal Processing on the Quality and Safety of Dairy Products
14. Development of Gluten-Free Products Using Alternative Flour Sources
15. Analysis of Foodborne Pathogens in Processed Seafood Products
16. Improving the Texture and Sensory Attributes of Processed Meats through Innovative Processing Techniques
17. Investigating the Effect of Different Drying Methods on the Nutritional Content of Herbs
18. Assessment of Enzyme-Assisted Extraction Techniques for Oil from Oilseeds
19. Application of Nanotechnology in Food Processing for Improved Functional Properties
20. Development of Ready-to-Eat Meals with Extended Shelf Life for Convenience
21. Analysis of the Impact of Cold Plasma Technology on Microbial Safety in Packaged Foods
22. Evaluation of Innovative Packaging Materials for Minimizing Food Waste
23. Development of Healthy Snack Foods Incorporating Whole Grains and Legumes
24. Utilization of Pulsed Electric Fields in Enhancing the Extraction of Bioactive Compounds from Plant Materials
25. Investigation of Advanced Curing Methods in the Processing of Meat Products
26. Application of Hurdle Technology for Preservation and Safety in Processed Foods
27. Analysis of the Impact of Fermentation on the Nutritional Content of Dairy Products
28. Development of Plant-Based Meat Alternatives with Improved Textural Properties
29. Investigation of Non-Thermal Processing Methods for Preservation of Fruit Juices
30. Optimization of Processing Conditions for Reduced Acrylamide Formation in Fried Potato Products
31. Utilization of Edible Coatings for Enhancing the Shelf Life of Fresh Produce
32. Development of Fortified Foods for Addressing Micronutrient Deficiencies
33. Analysis of the Effect of High-Intensity Ultrasound on Food Texture and Structure
34. Evaluation of Alternative Sweeteners in the Production of Low-Calorie Desserts
35. Impact of Processing Techniques on the Sensory and Nutritional Properties of Canned Vegetables
36. Development of Value-Added Products from Food Processing By-Products
37. Investigation of Cold Chain Management for Maintaining the Quality of Perishable Foods
38. Application of Genetic Engineering in Improving the Nutritional Content of Crops for Processing
39. Assessment of Innovative Cooking Methods for Improved Quality and Safety of Foods
40. Utilization of Enzyme Technology in Brewing and Fermentation Processes
41. Evaluation of Vacuum Packaging for Extended Shelf Life of Meat Products
42. Development of Fortified Infant Foods for Optimal Nutrition
43. Impact of Processing Conditions on the Rheological Properties of Bakery Products
44. Investigation of High-Throughput Technologies in Food Quality Analysis
45. Optimization of Extrusion Cooking for Enhanced Nutritional Quality of Snack Foods
46. Application of Artificial Intelligence in Monitoring and Controlling Food Processing Operations
47. Development of Functional Dairy Products with Probiotics and Prebiotics
48. Analysis of Innovative Extraction Techniques for Essential Oils from Aromatic Herbs
49. Utilization of Enzymes in Enhancing the Quality of Baked Goods
50. Assessment of Salt Reduction Strategies in Processed Foods for Health Promotion
51. Impact of Packaging Atmosphere on the Quality and Shelf Life of Fresh-Cut Fruits and Vegetables
52. Evaluation of Hybrid Drying Techniques for Preservation of Culinary Herbs
53. Development of Gluten-Free Baked Products with Improved Texture and Palatability
54. Investigation of Advanced Freezing Methods for Preservation of Seafood
55. Application of Ohmic Heating in Processing Fruit Purees for Improved Quality
56. Optimization of Processing Conditions for Minimizing Acrylamide Formation in Potato Chips
57. Analysis of the Impact of Processing Techniques on the Antioxidant Content of Beverages
58. Development of Low-Sugar Jams and Preserves Using Natural Sweeteners
59. Investigation of Antimicrobial Coatings for Packaging Materials to Enhance Food Safety
60. Utilization of High-Throughput Screening Methods for Assessing Food Quality Parameters
61. Optimization of Packaging Techniques for Minimizing Oxidative Rancidity in Nuts and Seeds
62. Development of Novel Techniques for Improving the Texture and Sensory Attributes of Pasta
63. Analysis of the Impact of Processing on the Bioavailability of Nutrients in Foods
64. Application of Advanced Membrane Technologies in Clarification Processes in Fruit Juice Production
65. Evaluation of Smart Sensors for Real-Time Monitoring of Food Processing Operations
66. Utilization of Edible Films for Enhancing the Shelf Life of Fresh Produce
67. Development of Fortified Cereal Products for Targeted Nutrient Delivery
68. Investigation of Sustainable Packaging Solutions for Processed Foods
69. Optimization of Fermentation Conditions for Enhanced Probiotic Content in Fermented Foods
70. Impact of Irradiation on Microbial Safety and Quality of Spices and Herbs
71. Analysis of the Effect of Cooking Methods on the Glycemic Index of Carbohydrate-Rich Foods
72. Utilization of Plant-Based Proteins in the Development of Meat Alternatives
73. Development of Novel Processing Techniques for Extraction of Functional Lipids from Algae
74. Investigation of High-Pressure Homogenization in Improving Stability of Emulsions
75. Application of Hyperspectral Imaging for Quality Monitoring in Food Processing
76. Optimization of Freeze-Drying Conditions for Retaining Bioactive Compounds in Fruits
77. Development of Fortified Beverages for Addressing Micronutrient Deficiencies
78. Analysis of the Impact of Processing Conditions on the Texture and Sensory Attributes of Snack Foods
79. Utilization of Microencapsulation Techniques for Controlled Release of Flavors in Foods
80. Evaluation of the Impact of Fermentation on the Bioavailability of Nutrients in Grains
81. Optimization of Processing Conditions for Minimizing Color Changes in Dehydrated Fruits
82. Development of Ready-to-Eat Grain-Based Snacks with Extended Shelf Life
83. Investigation of Advanced Blanching Techniques for Preservation of Vegetables
84. Application of Radiofrequency Heating in Improving the Quality of Meat Products
85. Analysis of Innovative Technologies in Enhancing the Nutritional Content of Baked Goods
86. Utilization of High-Pressure Processing for Enhanced Extraction of Phytochemicals from Plant Materials
87. Development of Plant-Based Cheese Alternatives with Improved Melting and Texture Properties
88. Optimization of Smoking Processes for Enhanced Flavor in Meat Products
89. Investigation of Non-Thermal Pasteurization Techniques for Improved Food Safety
]]>ATTENTION:
BEFORE YOU READ THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
NOTE:
WE WILL SEND YOU THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE OF YOUR APPROVED TOPIC FOR FREE.
CHOOSE FROM THE LIST OF TOPICS BELOW. SEND YOUR EMAIL ADDRESS AND THE APPROVED PROJECT TOPIC TO ANY OF THESE NUMBERS-08068231953, 08168759420
WE WILL THEN SEND THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE FOR FREE
NOTE ALSO:
WE CAN ALSO DEVELOP THE FULL PROJECT WORK
CALL: 08068231953, 08168759420
RESEARCH TOPICS IN BEEF PROCESSING ENGINEERING
1. Optimization of Beef Curing Process for Enhanced Flavor and Shelf Life.
2. Innovative Approaches to Tenderization in Beef Processing.
3. Energy Efficiency in Beef Drying Technologies: A Comparative Study.
4. Developing Smart Packaging for Extended Shelf Life of Processed Beef Products.
5. Investigation of High-Pressure Processing (HPP) in Beef Preservation.
6. Quality Assessment and Improvement of Beef Sausages Through Process Optimization.
7. Application of Artificial Intelligence in Monitoring and Controlling Beef Processing Lines.
8. Utilization of By-products from Beef Processing for Value-Added Products.
9. Advanced Technologies for Contaminant Detection in Beef Processing.
10. Sustainable Practices in Beef Processing: Waste Reduction and Recycling.
11. Investigation of Microbial Safety in Beef Jerky Production.
12. Development of Low-Sodium Alternatives in Cured Beef Products.
13. Enhancing the Nutritional Profile of Processed Beef Snacks.
14. Improving Water Use Efficiency in Beef Processing Plants.
15. Application of Nanotechnology in Packaging for Beef Preservation.
16. Investigating the Effects of Different Smoking Methods on Beef Flavor.
17. Design and Optimization of a Small-Scale Beef Processing Plant.
18. Implementing Internet of Things (IoT) for Real-time Monitoring in Beef Processing.
19. Evaluation of Non-Thermal Technologies in Beef Pasteurization.
20. Integration of Robotics in Beef Carcass Processing for Increased Efficiency.
21. Developing Lean Manufacturing Practices in Large-Scale Beef Processing.
22. Utilization of Enzymes for Improving Yield and Quality in Beef Processing.
23. Assessing the Environmental Impact of Beef Processing Facilities.
24. Implementation of Quality Management Systems in Beef Processing.
25. Novel Approaches to Minimize Oxidative Rancidity in Processed Beef Products.
26. Investigating the Impact of Marination Techniques on Beef Quality.
27. Adoption of Clean Labeling Practices in Processed Beef Product Manufacturing.
28. Design and Optimization of a High-Throughput Beef Grinding System.
29. Quality Attributes and Consumer Preferences in Processed Halal Beef Products.
30. Enhancing the Safety of Minced Beef Through Innovative Packaging Solutions.
31. Utilizing High-Performance Liquid Chromatography (HPLC) in Beef Quality Analysis.
32. Improving Efficiency in Beef Deboning Processes.
33. Integrating Traceability Systems in Beef Processing for Quality Assurance.
34. Exploring Alternative Ingredients in Formulating Healthier Processed Beef Products.
35. Application of Ultrasound Technology in Beef Processing for Enhanced Quality.
36. Assessing the Effects of Different Cooking Methods on Beef Nutrient Retention.
37. Designing a Sustainable Beef Processing Facility: A Life Cycle Assessment.
38. Investigating the Effects of Freezing Techniques on Beef Quality.
39. Evaluation of Packaging Films for Extended Shelf Life of Processed Beef.
40. Utilizing Genetic Engineering for Improved Beef Characteristics.
41. Enhancing Flavor and Texture in Low-Fat Beef Products.
42. Automation and Control Systems in Beef Smokehouses.
43. Comparative Analysis of Different Beef Drying Techniques.
44. Design and Implementation of a Hazard Analysis and Critical Control Points (HACCP) System in Beef Processing.
45. Effect of Aging on Beef Tenderness and Flavor.
46. Sustainable Water Management in Beef Processing Plants.
47. Development of Ready-to-Eat Beef Products with Extended Shelf Life.
48. Application of Machine Learning Algorithms for Predictive Maintenance in Beef Processing Equipment.
49. Optimization of Beef Brining Processes for Uniform Salt Distribution.
50. Investigation of Color Stability in Processed Beef Products.
Dairy Processing Engineering:
51. Optimization of Milk Pasteurization Processes for Extended Shelf Life.
52. Innovations in Dairy Powder Production for Improved Solubility.
53. Energy Efficiency in Dairy Processing: A Comparative Analysis of Technologies.
54. Developing Smart Sensors for Real-time Monitoring of Dairy Processing Parameters.
55. Value Addition to Whey By-products in Dairy Processing.
56. Optimization of Homogenization Processes for Enhanced Dairy Product Quality.
57. Evaluation of Membrane Filtration Technologies in Dairy Separation Processes.
58. Application of Artificial Intelligence in Dairy Quality Control.
59. Innovative Approaches to Reduce Environmental Impact in Dairy Processing.
60. Investigation of Microbial Safety in Dairy Fermentation Processes.
61. Development of Low-Sugar Alternatives in Dairy Dessert Manufacturing.
62. Improving Water Use Efficiency in Dairy Processing Plants.
63. Application of Nanotechnology in Packaging for Dairy Product Preservation.
64. Investigating the Effects of Different Heat Treatment Methods on Milk Proteins.
65. Design and Optimization of a Small-Scale Dairy Processing Plant.
66. Implementing Internet of Things (IoT) for Real-time Monitoring in Dairy Processing.
67. Evaluation of Non-Thermal Technologies in Dairy Pasteurization.
68. Integration of Robotics in Dairy Product Packaging for Increased Efficiency.
69. Developing Lean Manufacturing Practices in Large-Scale Dairy Processing.
70. Utilization of Enzymes for Improving Yield and Quality in Dairy Processing.
71. Assessing the Environmental Impact of Dairy Processing Facilities.
72. Implementation of Quality Management Systems in Dairy Processing.
73. Novel Approaches to Minimize Oxidative Rancidity in Dairy Products.
74. Investigating the Impact of Culturing Techniques on Yogurt Quality.
75. Adoption of Clean Labeling Practices in Dairy Product Manufacturing.
]]>ATTENTION:
BEFORE YOU READ THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
NOTE:
WE WILL SEND YOU THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE OF YOUR APPROVED TOPIC FOR FREE.
CHOOSE FROM THE LIST OF TOPICS BELOW. SEND YOUR EMAIL ADDRESS AND THE APPROVED PROJECT TOPIC TO ANY OF THESE NUMBERS-08068231953, 08168759420
WE WILL THEN SEND THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE FOR FREE
NOTE ALSO:
WE CAN ALSO DEVELOP THE FULL PROJECT WORK
CALL: 08068231953, 08168759420
FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
MORE TOPICS:
FSAT0001 BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN
FSAT0002 ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH
FSAT0003 EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT STARCH CONCENTRATE
FSAT0004 A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE
FSAT0005 EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
FSAT0006 PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE
FSAT0007 DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN
FSAT0008 NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0009 EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
FSAT0010 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0011 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
FSAT0012 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
FSAT0013 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
FSAT0014 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
FSAT0015 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
FSAT0016 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
FSAT0017 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
FSAT0018 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
FSAT0019 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
FSAT0020 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0021 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0022 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
FSAT0023 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0024 IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
FSAT0025 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
FSAT0026 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
FSAT0027 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
FSAT0028 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
FSAT0029 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
FSAT0030 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
FSAT0031 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
FSAT0032 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0033 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0034 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
FSAT0035 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0036 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0037 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0038 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
FSAT0039 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE
FSAT0040 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0041 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
FSAT0042 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0043 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0044 PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
FSAT0045 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION
FSAT0046 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0047 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
FSAT0048 THE ROLE OF PACKAGING IN FOOD PROCESSING
FSAT0049 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
FSAT0050 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
FSAT0051 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
FSAT0052 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FSAT0053 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
FSAT0054 THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0055 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
FSAT0056 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
FSAT0057 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
FSAT0058 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
FSAT0059 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
FSAT0060 A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
FSAT0061 EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
FSAT0062 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
FSAT0063 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
FSAT0064 PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
FSAT0065 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
FSAT0066 NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
FSAT0067 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
FSAT0068 PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
FSAT0069 CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
FSAT0070 EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
FSAT0071 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
FSAT0072 EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).
FSAT0073 SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0074 BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0075 PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0076 ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0077 ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
FSAT0078 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0079 QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0080 PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
FSAT0081 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0082 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
FSAT0083 PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
FSAT0084 MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA
FSAT0085 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0086 QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0087 QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0088 THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER
FSAT0089 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
FSAT0090 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0091 ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0092 MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0093 SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0094 THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0095 QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
FSAT0096 SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
FSAT0097 EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
FSAT0098 EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
FSAT0099 QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
FSAT0100 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0101 PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
FSAT0102 QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
FSAT0103 INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
FSAT0104 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0105 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
FSAT0106 ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND CASSAVE VERIETIES
FSAT0107 EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0108 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0109 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
FSAT0110 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0111 THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
FSAT0112 EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
FSAT0113 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0114 EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
FSAT0115 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0116 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0117 EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
FSAT0118 THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
FSAT0119 EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
FSAT0120 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
FSAT0121 FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0122 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0123 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0124 ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0125 EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0126 ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0127 ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0128 QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
FSAT0129 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0130 EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0131 A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
FSAT0132 EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
FSAT0133 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
FSAT0134 EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN NIGERIA
FSAT0135 EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD
FSAT0136 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0137 EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0138 EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0139 EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY RIVER
FSAT0140 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
FSAT0141 THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0142 THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM VARIOUS SPICES
FSAT0143 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0144 RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
FSAT0145 THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0146 THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0147 THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0148 EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0149 THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
FSAT0150 ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
FSAT0151 THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
FSAT0152 DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
FSAT0153 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0154 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0155 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0156 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0157 FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
MORE TOPICS:
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
THE EFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS.
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH.
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM.
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES.
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
PYROLYSIS STUDIES OF GROUNDNUT SHELL
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST, NIGERIA.
PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE.
ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.
PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.
HOW TO RECEIVE PROJECT MATERICAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
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We will send your material(s) after we receive bank alert
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Account Number: 0046579864
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Account Number: 3139283609
Bank: FIRST BANK
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08068231953 or 08168759420
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NOTE:
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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
MORE TOPICS:
FSAT0001 BIOPHYSICO-CHEMCIAL ASSESSMENT OF THE QUALITY OF BOREHOLE WATER IN UYO URBAN
FSAT0002 ETHANOL PRODUCTION FROM TWO VARIETIES OF CASSAVA STARCH
FSAT0003 EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF AFRICAN BREADFRUIT STARCH CONCENTRATE
FSAT0004 A COMPARATIVE STUDY OF THE PUBLIC RELATIONS STRATEGIES OF KILIMANJARO FAST FOODS AND ANCHOR INSURANCE PLC, UYO IN PRODUCT PATRONAGE
FSAT0005 EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
FSAT0006 PROBIOTICS AND ANTIMICROBIAL ACTIVITIES OF LACTIC ACID BACTERIA FROM PALM WINE
FSAT0007 DESIGN AND FABRICATION OF A MECHANICAL DRYER FOR DRYING OF SPENT GRAIN
FSAT0008 NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0009 EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
FSAT0010 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0011 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
FSAT0012 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
FSAT0013 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
FSAT0014 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
FSAT0015 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
FSAT0016 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
FSAT0017 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
FSAT0018 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
FSAT0019 EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
FSAT0020 THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0021 IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
FSAT0022 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
FSAT0023 NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
FSAT0024 IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
FSAT0025 PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
FSAT0026 THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
FSAT0027 PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
FSAT0028 PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
FSAT0029 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
FSAT0030 FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
FSAT0031 PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
FSAT0032 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0033 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0034 THE PHYSICOCHEMICAL PROPERTIES OF HONEY
FSAT0035 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0036 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0037 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0038 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIABIGLOBOSA)
FSAT0039 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTFOOD SCIENCE
FSAT0040 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0041 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR FOOD SCIENCE
FSAT0042 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0043 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0044 PHYSICO CHEMICAL AND ORGANO LEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSED FROM CASSAVA VARIETIES
FSAT0045 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT’S PRODUCTION
FSAT0046 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0047 PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
FSAT0048 THE ROLE OF PACKAGING IN FOOD PROCESSING
FSAT0049 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
FSAT0050 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
FSAT0051 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
FSAT0052 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FSAT0053 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
FSAT0054 THE EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANO LEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
FSAT0055 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
FSAT0056 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
FSAT0057 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
FSAT0058 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA
FSAT0059 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
FSAT0060 A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS SOLD IN NEKEDE MARKET
FSAT0061 EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
FSAT0062 PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT BLENDS OF AFRICAN YAM BEAN AND COWPEA
FSAT0063 EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
FSAT0064 PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
FSAT0065 PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
FSAT0066 NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON AND GOAT MEAT
FSAT0067 EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
FSAT0068 PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
FSAT0069 CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
FSAT0070 EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
FSAT0071 QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO COMPOSITE FLOUR.
FSAT0072 EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF CORCHORUS OLITORIUS(EWEDU).
FSAT0073 SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0074 BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0075 PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0076 ASSESSING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0077 ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
FSAT0078 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0079 QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0080 PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
FSAT0081 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0082 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
FSAT0083 PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
FSAT0084 MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST,NIGERIA
FSAT0085 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0086 QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0087 QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0088 THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER
FSAT0089 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBISCUS SABDARIFFA AND VARIOUS SPICES
FSAT0090 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0091 ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0092 MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0093 SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0094 THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0095 QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE
FSAT0096 SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE
FSAT0097 EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM
FSAT0098 EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH
FSAT0099 QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA
FSAT0100 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0101 PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS
FSAT0102 QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
FSAT0103 INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
FSAT0104 EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
FSAT0105 PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
FSAT0106 ANALYSIS OF THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND CASSAVE VERIETIES
FSAT0107 EVALUATION OF COMPOSITE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
FSAT0108 PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
FSAT0109 ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
FSAT0110 EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
FSAT0111 THE PHYSICOCHEMICAL PROPERTIES OF HONEY SOYABEAN USING MICRO ORGANISM
FSAT0112 EFFECT OF PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEE
FSAT0113 EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
FSAT0114 EFFECT OF ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT
FSAT0115 PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
FSAT0116 NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
FSAT0117 EFFECT OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
FSAT0118 THE PROXIMATE AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE AND PROOFING DURING BREAD
FSAT0119 EFFECT OF PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH
FSAT0120 EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
FSAT0121 FOOD SECURITY AND CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0122 CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
FSAT0123 ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE
FSAT0124 ASSESSMENT OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA
FSAT0125 EVALUATION OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE
FSAT0126 ASSESSMENT OF PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA
FSAT0127 ASSESSMENT OF ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA
FSAT0128 QUALITY OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING VENDORS IN NIGERIA
FSAT0129 EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
FSAT0130 EFFECT OF SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
FSAT0131 A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
FSAT0132 EFFECT OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL
FSAT0133 COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA
FSAT0134 EVALUATION OF MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN NIGERIA
FSAT0135 EFFECT OF MICROBIOLOGICAL OF IRU (LOCUST BEAN CONDIMENT) SOLD
FSAT0136 PYROLYSIS STUDIES OF GROUNDNUT SHELL
FSAT0137 EFFECT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA
FSAT0138 EVALUATION OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
FSAT0139 EVALUATION OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY RIVER
FSAT0140 THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES
FSAT0141 THE QUALITY ASSESSMENT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0142 THE QUALITY EFFECT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM VARIOUS SPICES
FSAT0143 THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
FSAT0144 RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
FSAT0145 THE EFFECT OF ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
FSAT0146 THE EFFECT OF MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
FSAT0147 THE EFFECT OF SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
FSAT0148 EVALUATION OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE
FSAT0149 THE EFFECT OF SENSORY EVALUATION OF JAM FROM TAMARIND
FSAT0150 ANALYSIS OF THE COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS
FSAT0151 THE EFFECT OF TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES SOLD IN SOME RESTAURANTS
FSAT0152 DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
FSAT0153 EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL
FSAT0154 ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
FSAT0155 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0156 AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
FSAT0157 FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
MORE TOPICS:
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC
THE EFECT OF NEEM LEAF IN BROILERS FEED AT WEEK SIX
INDIGENOUS METHOD OF CONTROLLING COWPEA PESTS
PHYSICO CHEMICAL ASSESSMENT OF THE QUALITY SACHET WATER MARKETED IN MINNA METROPOLIS.
QUALITY AND QUANTITY OF DIET SERVE IN BOARDING SECONDARY SCHOOL
EVALUATION OF THE PHYSICO CHEMICAL PROPERTIES, PHYTO CHEMICALS AND MINERAL COMPOSITION OF COMMERCIALLY AVAILABLE SHEAR BUTTER OIL.
DEGRADATIVE CHANGES OF SPICED COMPOSITE FLOUR PRODUCED FROM COWPEA AND BAMBARA NUT DURING STORAGE
QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.
EFFECT OF COOKING TIME ON ANTI NUTRITIONAL FACTORS AND ADEQUATE COOKING TIME OF Corchorus olitorius(EWEDU).
EFFECTS OF COOKING TECHNIQUES AND LEVELS ON THE FORMATION HETEROCYCLIC AMINES IN MEAT AND FISH.
EFFECTS OF COOKING TIME ON NUTRITIONAL AND ANTI NUTRITIONAL FACTORS OF PLEUROTUS TUBER REGIUM.
SCREENING FOR TOXIN PRODUCTION OF STAPHYLOCOCCUS SPECIES FROM CHICKEN PIE SOLD IN SOME RESTAURANTS IN ILE- IFE.
QUALITY ASSESSMENT AND SENSORY EVALUATION OF JAM FROM TAMARIND AND PINEAPPLE.
THE EFFECT OF MICROBACTERIAL ON LOCALLY MADE HERBS SOLD IN ENUGU STATE.
SYNTHESIS OF BIOPLASTIC OF CASSAVA STARCH
MICROBIOLOGICAL AND PHYSICO CHEMICAL QUALITIES OF FRESH WATER FISH PONDS
ANTIBACTERIAL PROPERTIES OF MORINGA ROOTS AND STEM
RHYGIENIC PRACTICES AMONG FOOD VENDORS IN SELECTED SECONDARY SCHOOL
THE EFFECT OF BODY WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS.
THE QUALITY ASSESSMENT OF NON ALCOHOLIC BEVERAGE DEVELOPED FROM HIBSCUS SABDARIFFA AND VARIOUS SPICES.
THE EFFECT OF HUMAN ACTIVITIES ON SURFACE WATER QUALITY OF EKULU RIVER.
QUALITY ASSESSMENT OF VARIOUS MILK SAMPLES AVAILABLE IN NIGERIA
QUALITY ASSESSMENT OF PALM OIL AVAILABLE IN MAJOR MARKETS IN NIGERIA.
PYROLYSIS STUDIES OF GROUNDNUT SHELL
MICROBIOLOGICAL EVALUATION OF IRU (LOCUST BEAN CONDIMENT) SOLD IN SOUTH WEST, NIGERIA.
PHYSIOCHEMICAL AND MICROBIAL OF PACKAGED WATER ANALYSIS SOLD IN OSUN STATE.
COMPARATIVE ASSESSMENT OF SOME PHYSIOCHEMICAL PROPERTIES OF GROUNDNUT OIL AND PALMOLEIN SOLD IN NIGERIA.
PREVALENCE OF SCHISTOSOMA HEAMATOBIUM AMONG SCHOOL CHILDREN
A MORPHOMETRIC STUDY OF THE TERATOGENIC EFFECT OF AQEOUS WISTAR RAT
EVALUATION OF SORGHUM-CASSAVA FLOUR AS A SUBSTITUTE FOR TRADITIONAL NIGERIAN YAM FLOUR (ELUBO)
QUALITY ASSESSMENT AND SENSORY EVALUATION OF SYRUP PRODUCED FROM DATE FRUIT
ASSESSMENT OF NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SOLD IN IBADAN,OYO STATE.
ASSESSMENT OF AGRICULTURAL INFORMATION ON CITRUS IMPROVED TECHNOLOGIES PRODUCTION AND MARKETING IN BENUE STATE
ASSESS ING ATTITUDES AND PRACTICES OF STREET FOOD VENDORS IN NIGERIA.
PERCEPTION AND VIEW OF FOOD IRRADIATION IN NIGERIA.
BACTERIOLOGICAL ASSESSMENT OF TWO FOOD SERVICE CENTERS IN LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OYO STATE.
SENSORY EVALUATION OF MOIN-MOIN MADE FROM SPICED COMPOSITE FLOUR PRODUCED FROM BAMBARA NUT AND COWPEA.
HOW TO RECEIVE PROJECT MATERICAL(S)
After paying the appropriate amount (#5,000) into our bank Account below, send the following information to
08068231953 or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR MORE INFORMATION, CALL:
08068231953 or 08168759420