MASTERS PROJECT TOPICS IN FOOD AND NUTRITION
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MASTERS PROJECT TOPICS IN FOOD AND
NUTRITION
• 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)
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