Food Technology project Topics and materials

Food Technology Project Topics with Materials:
S No	Click on a topic to continue	Price
1	ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042]	N 3000 ($14)
2	PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041]	N 3000 ($14)
3	STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040]	N 3000 ($14)
4	AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039]	N 3000 ($14)
5	THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038]	N 3000 ($14)
6	PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037]	N 3000 ($14)
7	THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036]	N 3000 ($14)
8	ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035]	N 3000 ($14)
9	THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034]	N 3000 ($14)
10	THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033]	N 3000 ($14)
11	PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032]	N 3000 ($14)
12	THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031]	N 3000 ($14)
13	THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030]	N 3000 ($14)
14	PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029]	N 3000 ($14)
15	THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028]	N 3000 ($14)
16	ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD [FTE0027]	N 3000 ($14)
17	THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026]	N 3000 ($14)
18	ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025]	N 3000 ($14)
19	PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024]	N 3000 ($14)
20	"MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023]	N 3000 ($14)
21	THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022]	N 3000 ($14)
22	AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021]	N 3000 ($14)
23	THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020]	N 3000 ($14)
24	THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019]	N 3000 ($14)
25	PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018]	N 3000 ($14)
26	FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017]	N 3000 ($14)
27	THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016]	N 3000 ($14)
28	USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015]	N 3000 ($14)
29	PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014]	N 3000 ($14)
30	ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013]	N 3000 ($14)
31	EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012]	N 3000 ($14)
32	ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011]	N 3000 ($14)
33	EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010]	N 3000 ($14)
34	PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009]	N 3000 ($14)
35	THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008]	N 3000 ($14)
36	THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007]	N 3000 ($14)
37	MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006]	N 3000 ($14)
38	PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005]	N 3000 ($14)
39	THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004]	N 3000 ($14)
40	PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003]	N 3000 ($14)
41	EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002]	N 3000 ($14)
42	THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001]	N 3000 ($14)

1

ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION [FTE0042]

N 3000 ($14)

2

PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041]

N 3000 ($14)

3

STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040]

N 3000 ($14)

4

AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039]

N 3000 ($14)