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FOOD SCIENCE RESEARCH PROJECT TOPICS, GUIDES AND MATERIALS FOR STUDENTS


LIST OF FOOD SCIENCE RESEARCH PROJECT TOPICS, GUIDES AND MATERIALS FOR STUDENTS

S/N LATEST RESEARCH PROJECT TOPICS,MATERIALS AND GUIDES
1. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.
2. ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
3. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
4. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
5. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
6. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
7. THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)
8. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN
9. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE CONTENT IN BREAD
10. ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
11. USES OF CONVENIENCE FOOD IN CATERING INDUSTRY(A CASE STUDY OF SARDAUNA TARABA STATE)
12. USES OF CONVENIENCE FOOD IN CATERING INDUSTRY
13. EFFECT OF UNPLANNED KITCHEN IN NIGERIA (A CASE STUDY OF AKWANGA TOWN,NASARAWA STATE)
14. ANALYSIS OF FACTORS INFLUENCING THE CHOICE FOR THE CONSUMPTION OF GROCERY GOODS IN NIGERIA (A CASE STUDY OF FUTA STAFF AKURE, ONDO STATE)
15. CUSTOMER RELATIONSHIP MANAGEMENT AND COMPANY PERFORMANCE IN THE NIGERIAN FOOD AND BEVERAGES INDUSTRY

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