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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS
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A FEASIBILITY STUDY ON THE PRODUCTION OF YOGHURT (A CASE STUDY OF FAN MILK NIGERIA PLC, OREGUN – IKEJA, LAGOS)
ANALYSIS OF TOTAL PROTEIN AND OIL IN CITRULLUS LANATUS (EGUSI BARA) AND BIG GOARD LIKE TYPE (EGUSI IGBA), MELON PROTEIN CONCENTRATION
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
DETERMINATION OF SOME PHYSICAL PROPERTIES OF FRESH AND DRIED TIGER NUT (CYPERUS ESCULENTUS)
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
EFFECT OF OIL TYPES ON THE PHYSIO-CHEMICAL AND ORGANOLEPTIC QUALITIES OF AKARA
EFFECTS OF DIFFERENT STABILIZING AGENTS ON YOGHURT QUALITY
IN-HOUSE REPORT ON BREAD PRODUCTION, YOGHURT PRODUCTION AND MEAT PRESERVATION.
NUTRIENT AND ANTI NUTRIENT CONTENT OF RAW, FERMENTED AND GERMINATED MILLET FLOUR
PRODUCTION AND SENSORY EVALUATION OF MIXED FRUIT JUICE PRODUCED FROM CITRUS
RADIOACTIVITY CONCENTRATION OF SOME STAPLE FOOD CONSUMED IN UVWIE AND WARRI SOUTH LOCAL GOVERNMENT AND EFFECT ON HUMAN AFTER CONSUMPTION
