Food Chemistry Final Year Project Topics, Materials & Ideas

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

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

Application Of Nanotechnology In Food Science.

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

Role Of Packaging In Food Processing.

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).

Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.

Phytochemical Analysis And In-Vitro Antimicrobial Studies Of Leaf Ethanol Extract Of Vernonia Amygdalina.

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

Perceived Causes And Prevention Of Malnutrition Among Primary School Pupils In Ilorin East Local Government, Kwara State.

Food Poisoning, It’s Causes, Effect And Control.

Toxicity Of Aqueous Environment.

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

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

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

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

Role Of Food Science In Human Nutrition.

Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria.

Production Of Soybean Fortified Powdered Paip From Maize.

Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour.

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

Assessment Of Heavy Metal In Gari.

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

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

Preparation Of Poulet DG.

Chemical Composition Of Raw And Cooked Walnut.

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

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

Assessing Attitudes And Practices Of Street Food Vendors In Nigeria.

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

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

Synthesis Of Bioplastic Of Cassava Starch.

Effect Of Hygienic Environment In Food And Beverages Industry.

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.

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

Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment.

Determination Of Heavy Metals In Fermented Cassava.

Nutritional Status And Dietary Pattern Of Athletes.

Determination Of Glycemic Indices Of Composite Fufu From Different Yam Cultivars And Plantain Peel.

Prevalence Of Schistosoma Haematobium Among School Children.

Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).

Determination Of Proximate Composition Of Plantain.

Bacteria Flora Of Stored Locus Beans. Case Study of Beans Purchase From Sokoto Market

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

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

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

Minerals And Fatty Acid Composite Of Finger Millets.

Production Of Tiger Nut Milk Using Tiger Nuts.

Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat.

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

Production, Quality Evaluation And Sensory Properties Of Date Syrup.

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

Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds.

Production Of Palm Oil And Effect Of Heat On It.

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making.

Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication.

Food Security And National Development Implication For Home Economics Education.

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

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

Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour.

Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple.

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

Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum.

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

Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium.

Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original.

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

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

Effect Of Avocado Seed Extract O Samolina Species.

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

Pyrolysis Studies Of Groundnut Shell.

Production And Determination Of Functional Properties Of Plantain Flour.

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

Study On Consumers Acceptability On Fresh And Smoked Catfish.

Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp.

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

Effects Of Nutrition Education On The Performance Of Athletes.

Causes Of Food Poison Among Catering Establishment Their Effects And Control.

Mycological Assessment Of Dry Tomatoes Sold In Keffi Market.

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

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

Boom In Fast Food Industry And Its Effect On Health Especially Obesity.

Improvements On Indigenous Fermented Foods, Prospects And Constraints.

Production And Characterization Of Coconut Oil.

Chemical And Sensory Evaluation Of Peanut Butter.

Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds.

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

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

Uses Of Coconut Palm Production.

Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.

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

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

Irradiation As A Means Of Preservation In The Food Industry.

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

Evaluation And Optimization Of The Cassava Production Processes.

Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.

Production Of Jam Using Banana And Its Nutritive Value.

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

Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk.

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

Antibacterial Properties Of Moringa Roots And Stem.

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