Use of Composite Blends for Biscuit Making Chapter One of Use of Composite Blends for Biscuit Making INTRODUCTION Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough…
Category: Food Science and Technology Thesis Topics
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List of Food Science and Technology Thesis Topics
Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish
Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish Abstract of Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient…
Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour
Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Abstract of Producing and Sensory Examination of Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour Production of biscuit using composite wheat / Abacha / African yam…
Causes and Prevention of Hazards in the Food Preparation Area
Causes and Prevention of Hazards in the Food Preparation Area Chapter One of Causes and Prevention of Hazards in the Food Preparation Area INTRODUCTION Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns…
Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria
Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria Chapter One of Effect of National Agency for Food and Drug Administration and Control (Nafdac) on Food Industry in Nigeria INTRODUCTION Concern about the wholesomeness and safety of our foods has increased…
Investigation on the Occurence of Heavy Metals in Yoghurt Sold
Investigation on the Occurence of Heavy Metals in Yoghurt Sold Abstract of Investigation on the Occurence of Heavy Metals in Yoghurt Sold 24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was used for the determination of heavy metals i.e….
Irradiation as a Means of Preservation in the Food Industry
Irradiation as a Means of Preservation in the Food Industry Chapter One of Irradiation as a Means of Preservation in the Food Industry INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation…
Nutritional Disorder Commonly Found in Nigeria
Nutritional Disorder Commonly Found in Nigeria Chapter One of Nutritional Disorder Commonly Found in Nigeria INTRODUCTION Nutritional disorder can be defined as the disease caused by nutritional imbalance, either over nutrition or under nutrition. Nutritional disorder may result from eating too much of little of foods of a particular nutrients…
The Impact of Inventory Control and Planning in Stores Administration
The Impact of Inventory Control and Planning in Stores Administration Abstract of The Impact of Inventory Control and Planning in Stores Administration The research work will look into the impact of inventory control and planning in stores administration in fan milk industry owerri. This work is divided into five…
Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut
Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut Abstract of Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut This study aimed to evaluate the physicochemical and sensory properties of…