Food and Nutrition Final Year Project Topics, Materials & Ideas

Click any of the following Food and Nutrition project topics to access and download its complete research material, including chapters 1 to 5. All Food and Nutrition project materials listed below are available in either PDF or DOC format

List of Food and Nutrition Project Topics and Materials in PDF/DOC:

Profiling The Microbial Population In Stored Kunu Aya.

Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food.

Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.

Irradiation As A Means Of Preservation In The Food Industry.

Effect Of Hygienic Environment In Food And Beverages Industry.

Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.

Status Of Processing And Preservation Of Cereals In Nigeria.

Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor.

Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.

Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.

Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.

Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger.

Role Of Food Science In Human Nutrition.

Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener.

Production And Characterization Of Coconut Oil.

Nutritional Composition And Cyanogenic Content Of Gari Samples. In Osun State

Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.

Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State.

Hygienic Practices Among Food Vendors In Selected Secondary School.

Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis.

Production And Determination Of Functional Properties Of Plantain Flour.

Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta).

Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.

Physical And Chemical Analysis Of Seven Sample Of Palm Oil.

Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.

Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour.

Toxicity Of Aqueous Environment.

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.

Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu).

Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.

Promote Composition Of Pleurotus Tuberrcoginin.

Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo).

Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger.

Exploration Of Antioxidant Properties Of Common Nigerian Fruits:. A Case Study Of Banana And Orange Procured From A Local Market

Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife.

Minerals And Fatty Acid Composite Of Finger Millets.

Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.

Preparation Of Poulet DG.

Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread.

Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition.

Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria.

Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour.

Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour.

Effect Of Human Activities On Surface Water Quality Of Ekulu River.

Role Of Packaging In Food Processing.

Antibacterial Properties Of Moringa Roots And Stem.

Effect Of Maternal Literacy On Nutritional Status 0-5 Years.

Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State

Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.

Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body.

Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener.

Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.

Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances.

Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State.

Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour.

Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State

Determination Of Heavy Metals In Fermented Cassava.

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa).

Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend.

Study On Consumers Acceptability On Fresh And Smoked Catfish.

Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.

Evaluation And Optimization Of The Cassava Production Processes.

Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.

Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.

Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).

Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies.

Effect Of Food Packaging Material On The Environment.

Extraction And Production Of Essential Oil From Cashew Nuts.

Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures.

Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life. A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State

Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre..

Determination Of Proximate Composition Of Plantain.

Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).

Bacteriological Assessment Of Two Food Service Centers. In Ladoke Akintola University Of Technology, Oyo State

Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State.

Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State

Improvements On Indigenous Fermented Foods, Prospects And Constraints.

Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour.

Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.

Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.

Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.

Process For Refining Vegetable Oil And It’s Food Value.

Uses Of Coconut Palm Production.

Analysis Of Physical And Chemical Properties Of Soya Bean.

Production Of Palm Oil And Effect Of Heat On It.

Examination Of Food Hygiene Practices In Lagos State.

Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles.

Effect Of Avocado Seed Extract O Samolina Species.

Comparative Study On The Physio-Chemical Properties Of Vegetable Oils.

Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.

Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.

Production Of Banana Flavoured Soy Yogurt.

Production Of Jam Using Banana And Its Nutritive Value.

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch.

Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).

Assessment Of Heavy Metal In Gari.

Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing. In Benue State

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit.

Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.

Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.

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