FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT TABLE OF CONTENTS CHAPTER ONE 1.0              Introduction CHAPTER TWO 2.0              Causes and Effect of Malnutrition 2.1       Under Malnutrition 2.2              Malnutrition in Children 2.3              Psychological Effect 2.4              Food Habits 2.5              Taboos and Superstition 2.6              Nutritional Basic Education CHAPTER THREE 3.0              Obesity 3.1       Causes Effect …

THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE Title Page Approval Page Dedication Acknowledgement Abstract Table Of Content Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors …

ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION. TABLE OF CONTENT CHAPTER ONE 1.0              Introduction CHAPTER TWO:    LITERATURE REVIEW 2.0              What are Food Additives and Preservatives 2.1       classifications of food additives and preservatives 2.2              important of food additives and preservatives 2.3              Additives, preservatives and their …

PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR   ABSTRACT Plantains (Musa epp) are important staple foods, which make substantial contribution of the nutrition and economy of millions of people through the developing world and are grown in 720 countries.  The gross value of plantain production in sub-saharan Africa …

THE ROLE OF PACKAGING IN FOOD PROCESSING TABLE OF CONTENTS CHAPTER ONE 1.0       Introduction 1.1              Background 1.2              Statement Of The Problems 1.3              Objectives 1.4              Scope Of The Work 1.5              Definition Of Terms CHAPTER TWO 2.0       Literature Review 2.1              Reasons For Packaging Our Foods 2.2              General Description and Operation In Food …

AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT) Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc.  The other aspect of a dead animal …

FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE. ABSTRACT This research work explored the concept of food security and its relationship to national development studies indicate that food security, which is the availability of adequate meals for man’s consumption as …

THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica …

PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ FROM ENUGU AREA.  ABSTRACT Proximate analysis of Pleurotus tuberregium was determined to ascertain its nutritional composition. the sample was analysed for its  moisture, crude fibre, ash, fat, protein and carbohydrate content. Using the method of AOAC. The results for the analysis showed that the materials …

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)   ABSTRACT           The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added …