Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body Abstract of Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body The research work was focused on the possible vitamin composition of Utazi (Gongronema latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the…
Category: Food Science and Technology Thesis Topics
List of Food Science and Technology Thesis Topics and MSC Research Papers PDF Download for Final Year Masters, Undergraduates, and Dissertation Students.
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List of Food Science and Technology Thesis Topics
The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage
The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage Abstract of The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A Hot extraction…
Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor
Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor Abstract of Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor A study was carried out on the physico – chemical properties of fluted…
Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Abstract of Production of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox). Fix locally sourced citrus fruit…
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Making Saccharomyces cerevisiae was isolated from…
The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)
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 of The Physico-chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho) A…
Food Security and National Development Implication for Home Economics Education
Food Security and National Development Implication for Home Economics Education Abstract of Food Security and National Development Implication for Home Economics Education 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…
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication Chapter One of Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or…
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Abstract of Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) at Different Temperature of Proofing During Bread Saccharomyces cerevisiae was isolated from the fermenting…
The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa)
The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Abstract of The Influence of Processing Methods on the Protein and Cyanide Content of African Yam Bean (Sphenostylis Stenocarpa) Raw African Yam bean (Sphenostylis stenocarpa) was subjected to various processing methods Viz:…