MASTERS
FOOD AND NUTRITION PROJECT TOPICS AND MATERIALS
ATTENTION:
BEFORE
YOU READ THE PROJECT TOPICS BELOW, PLEASE READ THE INFORMATION BELOW.THANK YOU!
NOTE:
WE
WILL SEND YOU THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE OF YOUR APPROVED TOPIC
FOR FREE.
CHOOSE
FROM THE LIST OF TOPICS BELOW. SEND YOUR EMAIL ADDRESS AND THE APPROVED PROJECT
TOPIC TO ANY OF THESE NUMBERS-08068231953, 08168759420
WE
WILL THEN SEND THE ABSTRACT, TABLE OF CONTENT AND CHAPTER ONE FOR FREE
NOTE
ALSO:
WE
CAN ALSO DEVELOP THE FULL PROJECT WORK
CALL:
08068231953, 08168759420
MASTERS
FOOD AND NUTRITION PROJECT TOPICS AND MATERIALS
·
A COMPARATIVE STUDY OF SECONDARY SCHOOL STUDENTS ACADEMIC PERFORMANCE IN
FOOD AND NUTRITION IN WAEC & NECO EXAMINATIONS FROM 2006-2011
·
THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES IN NIGERIA
·
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
·
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR
(4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
·
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
·
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH
(IMUMU)
·
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE
FISH SPECIES
·
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN
STATE
·
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION
ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (Parkiabiglobosa)
·
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUTfood science
·
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON
THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
·
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND
FERMENTED PLANTAIN FLOUR food science
·
AN INVESTIGATION INTO THE HEALTH DANGERS OF POTASSIUM BROMATE IN BREAD
·
ANALYSIS OF THE HYGEINIC CONDITION OF CANTEEN FOOD SERVICES IN HO
POLYTECHNIC
·
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND
BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
·
PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
·
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION
RATE OF SOIL POLLUTED WITH ENGINE OIL
·
THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION.
(A CASE STUDY OF FAN MILK INDUSTRY IN OWERRI)
·
PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT
BLENDS OF AFRICAN YAM BEAN AND COWPEA
·
PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT
BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
·
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION
RATE OF SOIL POLLUTED WITH ENGINE OIL
·
CHEMICAL AND MICROBIAL ANALYSIS OF RANDOMLY SELECTED WATER SAMPLES
COLLECTED FROM VARIOUS SOURCES IN UMUDIBIA NEKEDE
·
PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT
BLENDS OF AFRICAN YAM BEAN (AYB) AND COWPEA
·
EVALUATION OF THE PHYSICO CHEMICAL AND SENSORY PROPERTIES OF INFANT FOOD
PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT.
·
PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
·
PROXIMATE AND SENSORY CHARACTERISTICS OF AKARA” PRODUCED FROM DIFFERENT
BLENDS OF AFRICAN YAM BEAN AND COWPEA
·
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND
BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
·
EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA
FLOUR
·
EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE
SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
·
THE IMPACT OF AN EFFICIENT INVENTORY CONTROL ON THE PRODUCTIVITY OF AN
ORGANISATION (A CASE STUDY OF ROKANA INDUSTRY, OWERRI)
·
PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
·
THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT
AT DIFFERENT TEMPERATURES
·
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND
BIOLOGICAL
·
TOXICITY OF THIS AQEOUS ENVIRONMENT
·
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
·
PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
·
EXTRACTION OF OIL FROM GROUNDNUT SEED USING THREE DIFFERENT EXTRACTIVE
SOLVENTS, ACETONE, METHANOL AND N-HE XANE
·
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND
BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
·
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
·
EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE
SOLVENTS- ACETONE, METHANOL AND N- HEXANE
·
PRODUCTION SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
·
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATO
COMPOSITE FLOUR.
·
PRODUCTION OF PALM OIL AND THE EFFECT OF HEAT ON IT
·
EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE
BREAD
·
CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
·
PRODUCTION AND CHARACTERISATION OF COCONUT OIL
·
EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE
SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
·
PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
·
PRODUCTION AND CHARACTERITZATION OF COCONUT OIL
·
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION
RATE OF SOIL POLLUTED WITH ENGINE OIL
·
NUTRIENT QUALITY OF SMOKE – DRIED MEAT “KILISHI” PRODUCED FROM BEEF, MUTTON
AND GOAT MEAT
·
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
·
PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
·
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION
RATE OF SOIL POLLUTED WITH ENGINE OIL
·
PROXIMATE AND SENSORY CHARACTERISTICS OF “AKARA” PRODUCED FROM DIFFERENT
BLENDS OF AFRICAN YAM BEAN AND COWPEA
·
EFFECT OF DIFFERENTS OIL IN HIGH PROTEIN SALAD CREAM
·
A COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL PROPERTIES OF VEGETABLE OILS
SOLD IN NEKEDE MARKET
·
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF
MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
·
STRATEGY FOR GUARANTEE FOOD SECURITY IN EDO STATE: CASE STUDY OREDO
LOCAL GOVERNMENT AREA
·
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD
BEARING AGE IN EGOR LOCAL GOVERNMENT AREA
·
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
SECONDARY SCHOOL STUDENTS IN EGOR LOCAL GOVERNMENT AREA OF EDO STATE
·
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR)
BISCUIT
·
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
·
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
·
THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT
·
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC
QUALITY OF SOYMILK PROCESSING AND STORAGE
·
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING
PRINCIPLES IN IT
·
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT
OF AFRICAN YAM BEAN
·
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIAPROCESS
FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
·
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
·
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON
PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING
BREAD
·
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC
QUALITY OF SOYMILK PROCESSING AND STORAGE
·
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION,
AND THEIR HEALTH IMPLICATION.
·
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE
(CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
·
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND
MELON
·
THE ROLE OF PACKAGING IN FOOD PROCESSING
·
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE
QUALITY ATTRIBUTES OF SUYA (MEAT)
·
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA
SPP FLOUR AS SOUP THICKNER
·
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE
PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
·
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
·
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS
EDUCATION IN OREDO LOCAL GOVERNMENT AREAS OF EDO STATE
·
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND
LOCAL SPIES
·
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
·
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
·
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON
PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING
BREAD MAKING
·
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED
FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
·
ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)
·
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA
GROUNDNUT BLEND
·
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
·
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE
PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
·
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA
SPP FLOUR AS SOUP THICKNER
·
MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND
MELON
·
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE
(CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
·
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC
QUALITY OF SOYMILK PROCESSING AND STORAGE
·
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING
PRINCIPLES IN IT
·
EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF
PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
·
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUES ON THE ORGANOLEPTIC
QUALITY OF SOY MILK PROCESSING AND STORAGE
·
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA
GROUNDNUT BLEND
·
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR)
BISCUIT
·
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE
(CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
·
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA
SPP FLOUR AS SOUP THICKNER
·
PHYSICO – CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU
PROCESSES FROM CASSAVA VARIETIES
·
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR
FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
·
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE
(CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
·
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC
QUALITY OF SOYMILK PROCESSING AND STORAGE
·
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
CHEMICAL AND SENSORY EVALUATION OF PEANUT BUTTER
·
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT
OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
·
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND
MELON
·
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
·
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON
PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING
BREAD MAKING
·
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM
MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND
CASSAVA (MANIHOT ESCULANTE) STARCH
·
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED
FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
HOW TO RECEIVE PROJECT
MATERIAL(S)
After
paying the appropriate amount (#5,000) into our bank Account below, send the
following information to
08068231953
or 08168759420
(1) Your project topics
(2) Email Address
(3) Payment Name
(4) Teller Number
We will send your material(s) after we receive bank alert
BANK
ACCOUNTS
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 0046579864
Bank: GTBank.
OR
Account Name: AMUTAH DANIEL CHUKWUDI
Account Number: 3139283609
Bank: FIRST BANK
FOR
MORE INFORMATION, CALL:
08068231953
or 08168759420
https://projectmaterialsng.blogspot.com.ng/
https://foreasyprojectmaterials.blogspot.com.ng/
https://mypostumes.blogspot.com.ng/
https://myeasymaterials.blogspot.com.ng/
https://eazyprojectsmaterial.blogspot.com.ng/
https://easzprojectmaterial.blogspot.com.ng/
Comments
Post a Comment