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Lagos, Nigeria
Nigeria
Lagos State
Nigeria
S No Food Technology Project Topics with Materials: Click on a topic to continue Price
1 PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR [FTE0041] N3000($14)
2 STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO LOCAL GOVERNMENT AREA [FTE0040] N3000($14)
3 AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE IN EGOR LOCAL GOVERNMENT AREA [FTE0039] N3000($14)
4 THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE [FTE0038] N3000($14)
5 PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT [FTE0037] N3000($14)
6 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0036] N3000($14)
7 ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION [FTE0035] N3000($14)
8 THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT [FTE0034] N3000($14)
9 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE; [FTE0033] N3000($14)
10 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0032] N3000($14)
11 THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN [FTE0031] N3000($14)
12 THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA [FTE0030] N3000($14)
13 PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE [FTE0029] N3000($14)
14 THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT [FTE0028] N3000($14)
15 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD [FTE0027] N3000($14)
16 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0026] N3000($14)
17 ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. [FTE0025] N3000($14)
18 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). [FTE0024] N3000($14)
19 “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0023] N3000($14)
20 THE ROLE OF PACKAGING IN FOOD PROCESSING [FTE0022] N3000($14)
21 AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) [FTE0021] N3000($14)
22 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0020] N3000($14)
23 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE [FTE0019] N3000($14)
24 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0018] N3000($14)
25 FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE [FTE0017] N3000($14)
26 THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES [FTE0016] N3000($14)
27 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR) [FTE0015] N3000($14)
28 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR [FTE0014] N3000($14)
29 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING [FTE0013] N3000($14)
30 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) [FTE0012] N3000($14)
31 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI) [FTE0011] N3000($14)
32 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND [FTE0010] N3000($14)
33 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ [FTE0009] N3000($14)
34 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS) [FTE0008] N3000($14)
35 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER [FTE0007] N3000($14)
36 MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON [FTE0006] N3000($14)
37 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX) [FTE0005] N3000($14)
38 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE [FTE0004] N3000($14)
39 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT [FTE0003] N3000($14)
40 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR [FTE0002] N3000($14)
41 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE [FTE0001] N3000($14)