Download Category: FOOD SCIENCE PROJECT TOPICS

ABSTRACT The broad objective of this study is to examine micro environmental factors and performance of quick service restaurant in Port Harcourt. The study adopted…

ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract…

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods…

ABSTRACT The study examines the causes of malnutrition in children from zero to five years. This study was undertaken majorly to examine the causes of…

ABSTRACT Malnutrition remains one of the major problems confronting children in Sub-Saharan Africa (SSA). The nutritional status of children influences their health status, which is…

Abstract This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya-meat was bought from the sellers and…

ABSTRACT Custard is a fine textured food product made from edible corn starch and other concentrated nutrients or the combination of corn flour, egg yellow,…

Abstract  This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold…

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is…

Abstract Healthy eating is one of the ways of disease prevention around the world. The aim of this study was to determine the knowledge, attitude…