Food Science and Technology Project Topics
Production and Characterization of Coconut Oil
Evaluation of Proximate and Sensory Properties of Cocoyam-Wheat Composite Bread
Evaluation of Oil Obtained From Paw Paw (Carica Papaya) Seeds
Quality Characteristics of Biscuit Produced With Wheat-sweet Potato Composite Flour
Production and Determination of Functional Properties of Plantain Flour
Evaluation of Nutritional Status and Dietary Management of In-Patient Diabetic in Enugu State University Teaching Hospital, Parklane
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Proximate and Physicochemical Analysis of Fish Flour Obtained From Three Fish Species
Proximate Composition of Fermented and Unfermented Sweet Potato-pigeon Pea Weaning Food
Proximate Composition of Sundried Cocoa Bean Powder
Effects of Different Processing Methods on the Proximate, Sensory, and Microbial Properties of Three Selected Ice Fish
Proximate, Microbial and Sensory Properties of Spiced Chips Produced From Sweet and Irish Potato
Proximate, Phytochemical and Sensory Properties of Maize Diet (Elekute) Supplemented With Soybean Flour
Proximate Composition of Pre-treated Beniseed
Proximate Composition of Solar Dried Cocoa Bean Powder
Proximate Composition, Microbial and Sensory Properties of Biscuits Produced From the Blends of Tigernut and Soy Flour
Proximate Composition and Sensory Evaluation of Spiced Tigernut Drink Fortified With Date, Coconut and Ginger
Proximate Composition and Sensory Attributes of Bread Produce From Wheat, Sweet Potato and Soybean Flour
Comparative Assessment of the Chemical Composition of Three Varieties of Cowpea Flours
