Food Science & Technology Project Materials

  1. EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
  2. PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
  3. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
  4. EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   
  5. PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
  6. NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
  7. EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkia biglobosa)
  8. CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
  9. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
  10. PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
  11. AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
  12. ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO POLYTECHNIC