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Food Science and Technology (FT) Seminar Topics for Nigerian Students

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Discover top Food Science and Technology seminar topics to help Nigerian students in Nigeria prepare outstanding academic presentations. On this page, you will find 90 topics, each with complete research materials in PDF and Word (Docx) formats for easy access and download. You can observe the list of Food Science and Technology research topics below and choose one that matches your research needs.

List of Top 90 Food Science and Technology Seminar Topics for Nigerian Students

Here is the list of Food Science and Technology seminar topics; simply CLICK on your preferred TOPIC to view and download the complete material excerpt.

Relationship between Diet and Disease in 21st Century
Production and Nutritional Analysis of Fortified Soybean Milk
Analysis of the Hygienic Condition of Canteen Food Services in Nigeria
Production and Acceptability Studies of Malted Sorghum (Sorghum Bicolor) Biscuit
Production and Assessment of Acceptability of Cake From a Blend of Carrot and Wheat Flour Original
Production of ‘Ogiri’ From Soyabean Using Micro Organism Responsible for Fermentation of Castor Beans Seed ‘Ogiri’ (Commercial ‘Ogiri’)
Production and Evaluation of Non-Wheat Flour Bread (Cassava Flour)
Evaluation of Oil Obtained From Pawpaw (Carica Papaya) Seeds
Production and Sensory Evaluation of the Blend of Cow Milk and Soya Milk to Yoghurt
The Effect of Different Pasteurization Temperature and Time on the Quality Characteristics of Tiger Nut Milk
Sensory Evaluation of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana and Orange
Quality Assessment of Soybean Ogiri Produced with Melon Seed Ogiri Inoculum
Production and Determination of Functional Properties of Plantain Flour
Evaluation of the Nutrient Constituents of Fresh Forages and Formulated Diets
Use of Composite Blends for Biscuit Making
Comparative Evaluation of Biscuits Produced From Blends of Malted, Unmalted Sorghum Flour with Wheat Flour and Banana Flour
The Role of Packaging in Food Processing
Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour
Effect of Fermentation Time on the Quality Characteristic of Cassava Flour
Effect of Heavy Metal on the Growth to Tomato Plant (Lycopersicum)
Analysis of Physical and Chemical Properties of Soya Bean
Producing Mixed Fruit Drink with Locally Source Citrus Fruit
Effect of Different Oil in High Protein Salad Cream
Irradiation as a Means of Preservation in the Food Industry
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication
Farmer-Herder Clash: Impact on Nigeria’s Quest for Food Security
Isolation and Performance Evaluation of Saccharomyces Cerevisiae From on Palm Wine (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making
The Physicochemical and Sensory Properties of Bread Fortified with Banana Pulp
Effect of Sprouting on the Proximate Composition and Thickening Properties of Ede Ocha and Ede Ofe Cocoyam
Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum Roasted African Yam Bean and Crayfish
A Comparative Study on the Physio-Chemical Properties of Vegetable Oils
Effects of Different Processing Methods of Afzelia Africana (Akpalata) Seed Flour as a Soup Thickener
An Investigation on the Effect of Various Packaging Material on the Quality Attributes of Suya (Meat)
The Effect of Different Coagulants on Physiochemical and Sensory Properties of Cheese From the Blend of Cow and Fluted Pumpkin Seed Milk
Effect of Processing on Afzelia Africana Akpalata and Brachystegia Spp Flour as Soup Thickener
The Effect of Food Packaging Material on the Environment
Promote Composition of Pleurotus Tuberrcoginin
Effect of Fermentation Time and Addition of Citric Acid on the Quality Characteristics of Cassava Flour
The Impact of Inventory Control and Planning in Stores Administration
Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances
Effect of Sprouting on the Proximate Composition and Thickening Properties of the Two Varieties of Cocoyam (Ede Ocha and Ede Ofe)
Relevance of Utazi and Nchuanwu as Source of Vitamin a and Vitamin C
Production and Evaluation of Cube Seasoning From Four Local Spices: Uda (Xylopia Aethiopica), Uziza (Piper Guineense), Ehuru (Monodora Myristica), and Ginger
Development and Quality Evaluation of Cassava-Based Bread
Physico Chemical and Organoleptic Properties of Flour and Fufu Processed From Cassava Varieties
Effect of Processing on the Storage Stability and Functional Properties of Cowpea Flour in the Production of Moin-Moin and Akara
Chemical Characteristics of Waste Water From Nigeria Breweries
Production and Evaluation of Baked and Extruded Snacks From Blends of Millet, Pigeon Pea and Cassava Cortex Flour
HACCP and its Application in Food Industry
Production and Characterization of Coconut Oil
Spices and Their Bacteriostatic Effect on Foods
Evaluation of Proximate and Sensory Properties of Cocoyam - Wheat Composite Bread
Development of Ready-to-Eat Traditional Nigerian Dishes Using Dehydration Technology
Optimization of Palm Oil Extraction Techniques for Improved Yield
Causes and Prevention of Hazards in the Food Preparation Area
Comparative Studies on the Proximate Composition and Functional Properties of Conventional Garri and Garri From Chips
Factors Influencing Relocation of Eateries in Auchi, Edo State
Toxicity of Aqueous Environment
The Effect of Processing on Afzelia Africana (Akpalata) and Brachystegia Spp Flour as Soup Thickener
The Effect of Different Concentrations of Citric Acid on the Physicochemical Properties of Orange Juice (Citrus Sinensis)
The Effects of Blending Cow Milk with Soymilk on Yoghurt Quality
The Effect of Cryogenic Grounding on Liquid Milk Produced From Tigernut At Different Temperatures
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour
Production of Jam Using Banana and Its Nutritive Value
Margarine Production Using Oil Blends From Palm Kernel, Coconut and Melon
Evaluation of the Physico Chemical an Sensory Properties of Infant Food Produced From Maize, Soybean and Tiger Nut
Strategies for Curbing Food Waste in Nsukka Local Government
Importance of Utazi (Gongronema Latifolium) and Nchuanwu (Ocimum Gratissium) in Human Body
Consumers Acceptability and Physio Chemical Quality of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib and Cassava Manihot Esculante Starch
Proximate Composition of Three (3) Selected Additives that are Commonly used in Food Processing and Preservation
The Effects of Different Processing Techniques on the Organoleptic Quality of Soymilk Processing and Storage
Production of Tiger Nut Milk Using Tiger Nuts
Parasitological Examination of Some Ready to Eat Fruits Sold
Value Addition to Local Rice Production Through Parboiling and Fortification
Producing and Sensory Examine the Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) and African Yam Bean Flour
Utilization of Rice for Production of Snacks and Bread
Effect of Agricultural Waste and Inorganic Fertilizer on Biodegradation Rate of Soil Polluted with Engine Oil
Effects of Some Salts (Nacl and Na2 So4) on Functional Properties of Pumpkin Seed (Telfaria Occidentals) Floor
Awareness of Good Nutrition During Pregnancy Among Women of Child Bearing Age
The Impact of Nutrition Education on the Dietary Habits
The Physico-Chemical and Antioxidant Properties of Culinary Herbs and Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (UDA) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho)
Production of Soybean Fortified Powdered Paip From Maize
Production and Sensory Evaluation of Composite Jam Produced from four Different Tropical Fruits Apple, Pineapple, Orange and Banana
Physical and Chemical Characteristic Component of Ugiri Seed and Pulp (Irvingia Gabonensis)
Evaluation of the Hygiene of Canteen Food Services
Nutrient Composition Functional and Organoleptic Properties of Complementary Foods From Sorghum
Production of Bread Using Wheat and Cassava Blend Flavoured with Ginger
Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food
Challenges in Processing and Storage of Garri
Production and Evaluation of Finger Millet-Soybean-Egg Yolk Flour: A Complementary Food

Composite Flour	Cow Milk
Degradation	Food Industry
Food Preservation	Pawpaw
Production	Rice Production
Sensory Evaluation	Soya Milk