Project Topics in Food Science and Technology

Results for Project Topics in Food Science and Technology

QUALITY, SENSORY AND STORAGE ATTRIBUTES OF CHEESE PRODUCED FROM COWMILK SUPPLEMENTED WITH TIGERNUT AND COCONUT MILK

MICROBIAL EXAMINATION OF SPOILT AVOCADO FRUIT

THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)

Effect of Ocimum gratissimum in fresh tomato preservation

Additives and preservatives used in food processing and preservation and their health implication

GLUCAN AND GLUCANASE LEVELS IN IMPROVED SORGHUM VARIETIES DURING MALTING AND THEIR EFFECTS IN BREWING

PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.

Antimicrobial Activities of Oil Extracts of Piper Guineense and Xylopia Aethiopica on Some Microbial Pathogens of Food

Traditional Fermentation And The Quality Of Balancotta Variety of Black Pepper {PIPER NIGRUM)

Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities

EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

PRODUCTION OF VITAMIN A FROM CARROT

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

PRODUCTION OF OGIRI FROM SOYA BEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED 'OGIRI' (COMMERCIAL OGIRI)

Food Science and Technology

Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology. Food Science and Technology deals with studying food compositions as well as looking for ways to refine them. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments.
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