food technology dissertation topics

DigitalCommons@University of Nebraska - Lincoln

Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

Advanced Search

Search Help

• Notify me via email or RSS
• Administrator Resources
• How to Cite Items From This Repository
• Copyright Information
• Collections
• Disciplines

Author Corner

• Guide to Submitting
• Submit your paper or article
• Food Science and Technology Website

Home | About | FAQ | My Account | Accessibility Statement

Privacy Copyright

ScholarWorks@UMass Amherst

Home > CNS > FOODSCI > FOODSCI_THESES

Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

Advanced Search

• Notify me via email or RSS
• Collections
• Disciplines

Author Corner

• Login for Faculty Authors
• Faculty Author Gallery
• Expert Gallery
• University Libraries
• Food Science Website
• UMass Amherst

This page is sponsored by the University Libraries.

© 2009 University of Massachusetts Amherst • Site Policies

Privacy Copyright

Aarhus University logo

Department of Food Science

Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

Crystallization and morphology of vegetable oils

Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Diglyceride removal in vegetable oil

Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Extraction and characterization of pea protein

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Cultivated meat in bioreactors

Take cultivated meat from lab scale to bioreactors

Home » Blog » Dissertation » Topics » Food and Nutrition » Food and Nutrition dissertation topics (27 Examples) For Research

Food and Nutrition dissertation topics (27 Examples) For Research

Mark Jun 19, 2020 Jun 18, 2020 Food and Nutrition No Comments

Food and nutrition is a broad and competitive field in the health area as it has a strong impact on the development and performance of the human body. If you are searching for an interesting topic for dissertation and research projects related to food and nutrition, we have developed a list of food and nutrition […]

Food and nutrition is a broad and competitive field in the health area as it has a strong impact on the development and performance of the human body. If you are searching for an interesting topic for dissertation and research projects related to food and nutrition, we have developed a list of food and nutrition dissertation topics.

You can select a topic from the list of food and nutrition dissertation topics that you find interesting to work on. We understand the role of good dissertation topics in the academic success of nutritionist students. So, we have compiled some very interesting research topics on food and nutrition and project topics on food and nutrition.

list of food and nutrition dissertation topics

The digestive wellness and the emerging science.

The importance of eating more plant foods.

How does technology promote healthy eating?

The emergence of the fad diets and its impact on the health and wellbeing.

A review of different types of food fears.

A review of the future of nutrigenomics.

An image-based dietary assessment and its benefits.

The emergence of the concept of ketogenic diets – case analysis.

The importance of fasting and time-restricted eating.

A review of the concept of nutrition and HIV.

Should schools ban unhealthy packed lunches?

Studying the cost and impact of type 2 diabetes: policy recommendations.

The importance of the first 1000 days of life – maternal and child nutrition.

A qualitative analysis of the nutritional evaluation of a healthy eating intervention in primary school children in socioeconomically challenged areas.

Analysing the concept of food for thought considering the mental health and nutrition briefing.

A literature review on self-efficacy of dietary choices and the dietary intake among rural adolescents in the UK.

A literature review on nutrition as hard food science.

Nutritional health status of adults in the UK based on occupations.

Exploring the food-based approaches toward community nutrition and health.

An analysis of the relationship between diet and mental health.

To investigate the different food system solutions to deal with malnutrition.

An evaluation of the impact of poverty and food insecurity on the health and wellbeing of people.

The importance of providing dietary guidance to people with chronic illnesses.

The role of the government of countries in promoting food safety, health, and wellbeing in the country – a comparative analysis.

The role of food systems in enhancing human health and development.

An evaluation of the diabetes self-management program and diet control.

A comparative review of different types of diets recommended by physicians and dieticians.

Topic With Mini-Proposal (Paid Service)

Along with a topic, you will also get;

• An explanation why we choose this topic.
• 2-3 research questions.
• Key literature resources identification.
• Suitable methodology with identification of raw sample size, and data collection method
• View a sample of topic consultation service

Get expert dissertation writing help to achieve good grades

• Writer consultation before payment to ensure your work is in safe hands.
• Free topic if you don't have one
• Draft submissions to check the quality of the work as per supervisor's feedback
• Free revisions
• Complete privacy
• Plagiarism Free work
• Guaranteed 2:1 (With help of your supervisor's feedback)
• 2 Instalments plan
• Special discounts

Other Posts

Message Us On WhatsApp

• Bibliography
• More Referencing guides Blog Automated transliteration Relevant bibliographies by topics
• Automated transliteration
• Relevant bibliographies by topics
• Referencing guides

Dissertations / Theses on the topic 'Food Science and Technology'

Create a spot-on reference in apa, mla, chicago, harvard, and other styles.

Consult the top 50 dissertations / theses for your research on the topic 'Food Science and Technology.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

Horrocks, Sally Margaret. "Consuming science : science, technology and food in Britain, 1870-1939." Thesis, University of Manchester, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492324.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.

Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.

Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

Xu, Yifan. "Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1363860721.

Yeh, Po-Wei. "The application of supercritical CO2 technology on modifying beta-lactoglobulin inbuttermilk to reduce its antigenicity." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1564670043653261.

Kulshreshtha, Manoj Kumar. "Modelling and control of a twin screw food extruder." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302937.

Junious, Britteny Y. "Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/73044.

Kin, Sovann. "INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

Radhakrishnan, Vijayakumar. "THE EFFECT OF HAND CATCHING AND MACHINE CATCHING METHODS ON BROILER BREAST MEAT QUALITY." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04162007-104024/.

Putsakum, Monticha. "THE RELATIONSHIP OF DIET, STRESS, INTESTINAL NITRIC OXIDE PRODUCTION, AND INTESTINAL MICROFLORA IN CHICKENS." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05222007-231811/.

wilbourn, jonathan ashley. "UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06292006-132100/.

Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

Chen, Wei-Chun. "EFFECTIVENESS OF POSTHARVEST SANITATION TREATMENTS ON MICROBIAL LOAD OF BLUEBERRIES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10172008-084244/.

McGillivray, John Michael. "MEASURES OF OXIDATION OF SOYBEAN AND CATFISH OILS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11072006-195215/.

Holland, Brenda J. "Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System." Thesis, Capella University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

There was low participation (40%) by cattle producers in the United States’ voluntary traceability system known as the National Animal Identification System (NAIS). A mandatory traceability system was implemented by the United States Department of Agriculture on March 11, 2013. Any cattle that are moved between states must be identified. Participation in the new system needs to be at least 70% to be considered successful. Beef cattle producers may have privacy and trust issues that would be factors affecting participation in a traceability system. Surveys were sent to 2,000 subscribers of BEEF Magazine. Out of the 361 responses, there were 196 usable surveys. Drawing upon the theories of economics and compliance, research was conducted to determine if participation rates in a traceability system were affected by the entity that managed the system, either Government, Private Industry, or Private Non-Industry entity; the data that the system gathered, i.e., marketing claims; and the incentives received from the traceability system. The current research indicated that participation rates will increase if a private industry maintains the data. Antibiotic-free was the marketing claim of the data that the system gathered that influenced participation, and participation decreased with this marketing claim. Lastly the incentives or benefits received from the traceability will positively affect participation rates. Any government entity or organization wishing to implement a traceability system, could use these findings to increase participation in their traceability system.

Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.

Erwee, Anton. "Development of technology for the production of stable high moisture dried fruit." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53365.

Frohlich, Xaq Zachary. "Accounting for taste : regulating food labeling in the "affluent society," 1945-1995." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/66037.

Lam, Senator Henry. "An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, Hawkesbury, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.102144/index.html.

Kakani, Grihalakshmi. "Interventions for ensuring food safety in mangoes during phytosanitary treatments." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1119.

Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.

Tolley, Rebecca. "Review of Christmas Food and Feasting: A History." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/5697.

Hamilton, Shane 1976. "Trucking country : food politics and the transformation of rural life in Postwar America." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/39178.

Ma, Sihui. "Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100997.

Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

Koren, David W. "Production of fructose and ethanol by selective fermentation of glucose-fructose mixtures." Thesis, University of Ottawa (Canada), 1991. http://hdl.handle.net/10393/7944.

Gagné, Isabelle. "Enhanced high-fructose syrup production by an hybrid fermentation/pervaporation system using a silicone rubber hollow fiber membrane module." Thesis, University of Ottawa (Canada), 2001. http://hdl.handle.net/10393/9361.

Lacki, Karol M. "A novel method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ28353.pdf.

Clements, Megan Alexander. "Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching." Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.

This research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.

Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.

Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm 2 -942.24 mm 2 . Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r 2 =0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.

The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.

The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.

Nemes, Simona. "Microwave-assisted extraction (MAE) of Secoisolariciresinol Diglucoside (SDG) from flaxseed." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18679.

Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.

Gomaa, Ahmed. "An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97061.

Pakpour, Sepideh. "Detection of antibiotic resistance in swine production." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97152.

Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.

Rajalakshmi, Sivaramakrishnan SatyanarayanDev. "Microwave pasteurization of shell eggs-a comprehensive study." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=95086.

Anekella, Kartheek. "Microencapsulation of probiotics (Lactobacillus acidophilus and Lactobacillus rhamnosus) in raspberry powder by spray drying: optimization and storage stability studies." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106612.

Singh, Ajaypal. "Evaluation of high pressure processing for improving quality and functionality of egg products." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110635.

Rattan, Navneet. "Heating behavior and quality changes in canned potatoes subjected to agitation processing." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110754.

Lingegowdaru, Jagadeesh. "Effect of UV-C hormesis on quality attributes of tomatoes during post treatment handling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18285.

Muthukumaran, Arun. "Foam-mat freeze drying of egg white and mathematical modeling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18301.

Gunenc, Aynur. "Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18708.

Yu, Li Juan. "Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66663.

• HIRE A WRITER
• AUTHORISED AGENCIES

FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

Food science and technology project topics and materials for undergraduate and post graduate students. research project paper, seminar topics, proposals, titles, ideas and materials are available for dissertation, thesis and essay in food science and technology department. find below the list of research project topics for bsc, msc and phd food science and technology students., latest projects, studies on some aspects of anthracnose-blight-dieback complex of cultivars of grapevines (vitis spp.) in..., genetic variability studies of twenty potato genotypes, relationship of haemoglobin and potassium polymorphism with conformation, milk production and blood biochemical profiles..., adoption of agricultural innovations among members and non-members of women co-operative societies in oju..., small farmer credit with particular reference to nigeria, research department.

• ACCOUNTING PROJECT TOPICS AND MATERIALS 3553
• EDUCATION PROJECT TOPICS AND MATERIALS 3486
• ENGLISH AND LINGUISTIC PROJECT TOPICS AND MATERIALS 2939
• COMPUTER SCIENCE PROJECT TOPICS AND MATERIALS FINAL YEAR 1274
• BANKING AND FINANCE PROJECT TOPICS AND MATERIALS 1250
• BUSINESS ADMINISTRATION PROJECT TOPICS AND MATERIALS 1236
• EDUCATION FOUNDATION GUIDANCE AND COUNSELLING TOPICS AND MATERIALS 1045
• ZOOLOGY PROJECT TOPICS AND MATERIALS 1002
• MASS COMMUNICATION PROJECT TOPICS AND MATERIALS 1001
• ANIMAL SCIENCE PROJECT TOPICS AND MATERIALS 978
• LAW PROJECT TOPICS AND MATERIALS 896
• ARTS EDUCATION PROJECT TOPICS AND MATERIALS 845
• MARKETING PROJECT TOPICS AND MATERIALS 690
• AGRICULTURAL EXTENSION PROJECT TOPICS AND MATERIALS 676
• PUBLIC ADMINISTRATION PROJECT TOPICS AND MATERIALS 654
• POLITICAL SCIENCE PROJECT TOPICS AND MATERIALS 565
• ECONOMICS PROJECT TOPICS AND MATERIALS 457
• AGRICULTURAL SCIENCE PROJECT TOPICS AND MATERIALS 449
• LIBRARY SCIENCE PROJECT TOPICS AND MATERIALS 444

All undertaking works, records and reports posted on this website, modishproject.com are the property/copyright of their individual proprietors. They are for research reference/direction purposes and the works are publicly supported. Do not present another person’s work as your own to maintain a strategic distance from counterfeiting its results. Use it as a guide and not to duplicate the work in exactly the same words (verbatim). modishproject.com is a vault of exploration works simply like academia.edu, researchgate.net, scribd.com, docsity.com, coursehero and numerous different stages where clients transfer works. The paid membership on modishproject.com is a method by which the site is kept up to help Open Education. In the event that you see your work posted here, and you need it to be eliminated/credited, it would be ideal if you call us on +2348053692035 or send us a mail along with the web address linked to the work, to [email protected] . We will answer to and honor each solicitation. Kindly note notification it might take up to 24 - 48 hours to handle your solicitation.

EDITOR PICKS

Studies on some aspects of anthracnose-blight-dieback complex of cultivars of grapevines..., relationship of haemoglobin and potassium polymorphism with conformation, milk production and..., popular posts, accounting project topics, civil service in nigeria, top 5 best trusted research project topics and materials website in..., popular category.

• Terms of Use

Covid 19 - Lockdown, let out your PhD indagation with our Expert

• Live Support
• Quick Query
• [email protected]

Food Technology Thesis Topics

Experienced writers help in choosing food technology thesis topics.

Choosing Food Technology thesis topics is very useful for students pursuing a Ph.D. in this subject. They may start looking for a perfect thesis topic as soon as they get enrolled in the Ph.D. course. A student is well aware that this degree is not easy and to pass this with good marks is highly important for their career ahead, therefore, they can't ignore the thesis or take it lightly as it is the only basis that will help them pass a doctorate.

The thesis statement is the first step in the research writing journey. We offer supportive service along with writing a thesis paper on food technology. We also offer supportive service along with the main writing work. Our team of excellent writers will look after your thesis writing, and take care of punctuation, grammar, and language content. We also assist researchers who are doing their masters in food technology and offer academic article paper writing help.

What Are Some Best Thesis Topics on Food Technology?

Are you interested in getting a thesis topic on food technology and looking for an expert to handle it? We have a team of highly trained dedicated professional writers in food technology subject who can guide you on your project, seminar works, or proposal on any level. We offer consultation support in your food science and technology project topics and materials on this website.

Here are a few of the best topics on food technology:

• Evaluation of oil received from pawpaw seeds
• Impact of processing on the storage stability and functional effects of cowpea flour
• The role of food science in human nourishment
• The results of combining cow milk with soymilk on yogurt quality
• Economic review of some methods embraced in yogurt presentation
• Method for refining vegetable oil and its food value
• Display and determination of functional properties of plantain flour
• Evaluation of the nutrient components of fresh forages and prepared diets
• The status of processing and protection of grains 
• The impact of food education on the dietary practices of female
• A relative study on the physio-chemical properties of vegetable oil
• Effect of extra oil in high protein salad cream

Get Assistance from Experts and Get the Best Food Technology Thesis Examples

As a professional food technology thesis writing company , we ensure that you develop a paper as per your university format. In case you are facing rejection and worry about how to handle your writing, you can simply get food technology thesis examples from us that we have written in the past.

Our research team offers complete assistance in thesis writing and engages with the client for commitment and support. Also, at the same time, our research writers offer thesis statements help to clients so that they can clearly understand the food process of research papers .

Below are a few benefits enjoyed by a thesis writing service:

• 24/7 dedicated support for researcher
• Best quality assurance with every order
• The researcher can directly communicate with the writer
• If needed, we will do revisions

For more queries or help, contact us!

Send Us Message

Running projects.

Computer Science Dissertation Writing Services

Social Science

Biotechnology - Biology

Civil Engineering

Medical-Pharmaceutical

Management Dissertation Writing Services

Electrical – Electronics

Agriculture

160 Excellent Food Research Paper Topics for Students

Table of Contents

Are you a food science or food technology student searching for unique topics for your research paper? If yes, then this blog post is for you. Here, for your convenience, we have shared a list of the best 160 food research paper topics and ideas on various themes related to the subject.

Basically, food is essential for all living things because of the nutritional support it provides. Hence, it is impossible to imagine life without food. Moreover, in the fast-moving digital era, along with the development of technology, food has also taken different forms. In specific, processed food, packaged food, fast food and ready-made food with added preservatives are dominating human life. Due to these advancements in the food industry and the changes in the food style, certain health diseases also affect humans.

As food is one of the basic needs, a lot of research activities are being conducted in the field of food processing, food technology, food science, dairy technology, food safety, nutrition, and dietetics. So, for preparing your food research paper, you can also choose any intriguing topic from any of these domains.

List of Food Research Paper Topics

Whenever you get stuck with what topic to choose for your food research paper or essay, the list of ideas presented below will be more helpful to you. Explore the entire list and pick any food research topic that you feel is appropriate for you.

Food Research Paper Topics on Nutrition

• What are the most important types of nutrition to help body development?
• Bone density and poor nutrition: the correlation
• How affordable are nutritional supplements for poor people?
• The worldwide status of vitamin D nutrition
• Is it safe to use nutritional supplements to help bone density?
• Why is food science important in human nutrition?
• Why are amino acids important to the growth of muscles?
• How do the dietary habits of females affect their overall nutrition?
• An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
• Nutrition-related health effects of organic foods
• Do dry beans serve proper nutrition and health benefits?
• Is organic milk a significant source of nutrition?
• Increased nutrition regulations on fast food restaurants
• Food preferences and nutrition culture
• Qualitative analysis of natural nutritional supplements.
• Should children be fed more dietary products like milk or less?
• Women and diet around the world.
• What are Clinical Nutrition and Dietetics?
• Discuss the sugar reduction strategies in foods
• Microbial safety evaluation of sugar-reduced foods and beverages
• Discuss the health effects of fermented foods containing added sugars
• Discuss some novel and emerging techniques for the detection of mycotoxins  in foods
• How to remove mycotoxins from foods?
• Psychological issues connected to food

Research Paper Topics on Food Safety

• Food and antimicrobial resistance
• How to eliminate the risk of botulism?
• How to effectively reduce the risk of food allergies?
• Meat and resistance to antimicrobials
• Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes
• Food safety and inspection service in your country
• Food safety risk assessment
• The role of government in food safety
• Food safety and health violations at the workplace.
• What consumers must know about Avian Influenza
•  Food and antimicrobial resistance
•  How to reduce the risk of botulism?
•  Health concerns for the use of coffee and caffeine
• Are color additives safe?
• How a community can contribute to ensuring food safety?
• Discuss the phenomena of negative-calorie foods
• Why it is important to ensure food safety for all?

Research Topics on Food Science

• What happens to stored foods?
• Factors that influence the taste of wine
• How to effectively prevent food poisoning?
• The influence of ethanol and pH balance on taste.
• How to influence the psychology of eating?
• What’s wrong with food addiction?
• Production and uses of protein hydrolysates and removal of bittering principles
• A comparative study on the physio-chemical properties of vegetable oils
• The innovative ways to help to fight against Food Waste.
• Toxicity of the aqueous environment
• Why food science is important in human nutrition
• How dietary habits of females affect their overall nutrition
• Influence of Food Science on the Diet of Persons
• Promoting Food Safety

Food Essay Topics

• The effects of fast food on society
• Should fast foods be sold in hospitals?
• An analysis of the socio-economic benefits of the fast-food industry.
• Do we need more fast-food restaurants in society?
• Certain food groups should not be mixed – true or false?
• What are the chronic diseases of lifestyle?
• What are immune-boosting foods?
• Protective fats are found in seeds and nuts.
• Food presentation is a form of art.
• The risks of eating junk food
• The influence of food on America
• Food culture and obesity
• The future of food
• How has technology changed the way we eat?
• How do biofuels impact the food industry?
• Nutrition: Food Containing Calories
• Negative Influence of Fast Foods
• Food Science and Technology of Genetic Modification.
• Fast Food and Obesity Link

Argumentative Food Research Topics

• What is the most salubrious way to cook eggs?
• Are burgers sandwiches?
• The pros and cons of grass-fed beef vs. grain-fed beef.
• Is it possible to make good pizza at home?
• Is a low glycemic index meal for a Neapolitan pizza a suitable choice for diabetes patients?
• The health impacts of vegetarian and vegan diets.
• Oxidative DNA damage in prostate: Can cancer patients consume tomato sauce?
• What is the best way to boil rice?
• Is it easy to become addicted to food quickly?
• Overeating suppresses the immune system.
• Do you think that abortion should be made illegal?
• Do you think that animal testing should be banned?
• Do you think that manufacturers are responsible for the effects of the chemicals used in creating their products?
• Should Hospitals Ban Fast Food Outlets?
• Where should food sauce be stored?

Read here:   Argumentative Essay Topics That You Must Consider

Interesting Food Research Topics

• Are emotions related to consuming chocolates?
• What causes raised acid levels in the body?
• Should a vegetarian take vitamin and mineral supplements?
• The role of tartrazine in foods such as butter and margarine
• Do trans fats, found in many kinds of margarine, lead to cancer?
• The Role of super-food in our health
• Does green tea help burn kilojoules?
• Does an apple a day keep the doctor away?
• Why the humble lentil is considered a superfood?
• The role of sodium in sports drinks
• Coconut oil and Alzheimer’s disease
• The role of honey in healing wounds.
• Food additives: Artificial Sweeteners
• Freshly extracted juices are the ultimate source of live enzymes.
• How does the consumption of sugared soda drinks cause cell aging?
• Is raw juice fasting effective for detoxifying?
• Does poor detoxification lead to inflammation?
• Does garlic help regulate insulin metabolism?
• Is there a link between tartrazine and hyperactivity in children?
• Organic food and healthy eating.
• Our health and fast food from McDonald’s.
• Fast food is a social problem of our time.
•  National cuisine is like healthy competition for fast food.

Amazing Food Research Ideas

• Is Genetically Modified Food Safe for Human Bodies and the Environment?
• The role of plant sterols in treating high cholesterol.
• Is there one optimal diet to suit everyone’s sporting needs?
• Flavonoids – powerful antioxidants that prevent the formation of free radicals.
• Explain the impact of caffeine on health.
• Compare and contrast home-cooked meals and fast food.
• The role of biotechnology and research in fulfilling the nutritional needs of people at a low price.
• The winemaking process.
• Myths of good and bad cholesterol.
• Calcium deficiency and milk
• The effects of sweeteners and sugar on health.
• Is it healthy to skip breakfast?
• Should plastic food packaging be banned?
• Are beans a good substitute for meat proteins?
• Food sensitivities in children.
• Calcium sources for dairy-allergic people.
• What are the advantages of the macrobiotic diet?
• The impacts of a long-term ketogenic diet on health
• What are the healthiest sugar substitutes?
• Low Carb Diet Craze

Trending Food Research Paper Topics

• Millenials: Food Trendmakers
• Write about the production of Organic Food
• Describe the connections between stress, junk foods, and obesity
• Critical analysis of the issues related to fast safety in modern agriculture
• Pizza and London Cheese Cake are the two most favorite foods among Americans: Explain
• Discuss the food items consumed by the people belonging to America’s working class
• Critical analysis of the results and implications of the slow food movement in America
• Explain the importance of meeting Sustainable Development Goal 2: Zero Hunger for ensuring food safety globally
• Describe the benefits and limitations of using 3D food printers and robotics in the food industry
•  Describe the significance of the digital food management system
• Describe the three most popular food technologies and their use
• Discuss the top ten food technology trends in 2023
• Discuss the benefits and limitations of alternative protein sources and personalized nutrition
• Analyze the use and effectiveness of ‘Restaurant Voice Bots’ in the US-based startup named Orderscape
•  Describe the importance of using eco-friendly materials for the packaging of baby foods
• Discuss the prospects for the development of food industry enterprises using molecular cuisine technology
• Analyze the pros and cons of food tourism in the context of developing nations.

Captivating Food Research Topics

• Evaluate the properties of Oil obtained from Carica Papaya Seeds.
• Discuss the effects of blending cow milk with soy milk and analyze the quality of yogurt.
• Evaluate the vegetable oil refining process and its food value.
• Explain the functional properties of plantain flour.
• Evaluate the nutrient constituents of fresh forages and formulated diets.
• Analyze the impact of nutrition education on the dietary habits of females.
• Analyze the use of composite blends for biscuit making.
• Discuss the storage time effects on the functional properties of Bambara groundnut.
• Write about the additives and preservatives used in food processing and preservation.
• Analyze the physical and chemical properties of soya beans.

The Bottom Line

Out of the top 150+ food research paper topics suggested in this blog post, pick an ideal topic of your choice. In order to make your work successful, when writing your food research paper, first, prepare an outline and then compose the content by providing the relevant facts and evidence supporting the main points of your topic.

If you struggle to find a good food topic for your research or if you are confused about how to write a persuasive food research paper, then reach out to us for assignment help . As per your requirements, our team of professional writers will assist you in writing an essay or research paper on any topic related to food science or food technology.

Related Post

220 Amazing Religious Research Paper Topics and Ideas

Read and Understand How to Write a Research Proposal

100+ Controversial Research Topics and Ideas to Focus On

About author.

Jacob Smith

I am an Academic Writer and have affection to share my knowledge through posts’. I do not feel tiredness while research and analyzing the things. Sometime, I write down hundred of research topics as per the students requirements. I want to share solution oriented content to the students.

Leave a Reply Cancel reply

You must be logged in to post a comment.

• Featured Posts

140 Unique Geology Research Topics to Focus On

200+ outstanding world history topics and ideas 2023, 190 excellent ap research topics and ideas, 150+ trending group discussion topics and ideas, 170 funny speech topics to blow the minds of audience, who invented exams learn the history of examination, how to focus on reading 15 effective tips for better concentration, what is a rhetorical analysis essay and how to write it, primary school teacher in australia- eligibility, job role, career options, and salary, 4 steps to build a flawless business letter format, get help instantly.

Raise Your Grades with Assignment Help Pro

• Browse Works
• Natural & Applied Sciences

Food Science and Technology

Food science and technology research papers/topics, implication of livestock rearing on advancing household food security and nutrition: a study of push-pull technology and livestock production.

Abstract: Livestock rearing link to food security and nutrition is an important aspect to farmers and research institutions. Push-pull technology,an innovation at nternational Centre for Insect Physiology and Ecology (ICIPE), has been distinguished as an advocate to livestock growth and production. This Push-pull novelty follows a chain to income boost and household food purchase power. This study sought to establish the perfect link of Push-pull livestock production to an enhanced household...

Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal

Abstract: This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p ...

Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients

Abstract: Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum.This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimacu latus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migra...

Assessment of Rodents’ Postharvest Losses in On-Farm Maize Storage in Kenya

Abstract: Rodents are one of the major postharvest pests that affect food security by impacting on both food availability and safety. However, knowledge of the impact of rodents in on-farm maize storage systems in Kenya is limited. A survey was conducted in 2014 with a total of 630 farmers spread across the six maize growing agro-ecological zones (AEZs) to assess postharvest losses magnitudes in on-farm maize storage systems in Kenya, and the contribution of rodents to the losses. Experiment...

Effects of Hermetic Bag Storage on Insect Pest Damage, Mould Infection and a Flatoxin Contamination on Maize Grain in Makueni County, Kenya

Abstract: For centuries, maize producers in sub-Saharan Africa have been plagued by post-harvest losses from insect infestation and mould infections, with small-scale producers representing the most vulnerable populations. Participatory on-farm trials were conducted to assess the effectiveness of triple layer hermetic (PICS™) bags for storage of maize in small-scale farmers’ stores in rural villages in Makueni County,Kenya. PICS bags are three-layer hermetic bag-system that forms a barri...

Assesment of the Nutritional Value, Microbial Quality and Sensory Acceptance of Cookies Enriched With Edible Longhorn Grasshoper (ruspolia differens serville) Flours from Different Processing

Abstract: Long-horned grasshopper (Ruspolia differens), an edible insect native to sub-Saharan Africa, is considered a delicacy by some communities in the region and contributes 5-10% of the protein intake. However, its full utilization as food across the different cultural constructs has been hampered by neophobia and disgust occasioned by uncommon food cultural practices, thereby limiting its potential to combat malnutrition in the region. Therefore, there is need to process and hide the i...

Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW 9 2.1 COCOYAM 2.1.1 History and Origin of Cocoyam 2.1.2 Scientific Classification of Cocoyam 2.1.3 Composition of Cocoyam 2.1.3.1 Nutritional Compo...

Effect of Drying and Storage on the Physico-Chemical Characteristics and Protein Quality of Smoked Horse Mackerel (Trachurus Trachurus) Fillets

ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and 8 hours, spread on perforated trays and stored at room temperature of 24.5 – 34oC and relative humidity range of 59 – 87% for a period of 30 da...

Effect of Processing Methods on the Quality of Ugba (Pentaclethra Macrophylla Benth)

ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and mi...

PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

ABSTRACT This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best washing agent was selected and used to prepare snail meat samples for subsequent processing. The snail from the best washing agents was divided into ...

Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice and pulp. The fiber content increased with the watermelon pu...

Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)

ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the...

Effect of Co-Extruded Film on the Shelf Stability of Sliced Salted Pork Meat Product

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-ext...

Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate.

AbstractIn this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti-cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory, physico-chemical and microbial analyses.The physico-chemical properties of both samples for the pH ranges from 4.1for sample 615 (i.e.ZC sweetened ...

Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’

ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed t...

Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology. Food Science and Technology deals with studying food compositions as well as looking for ways to refine them. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Find Food Science and Technology thesis, project topics, seminars, research papers, essays, study notes, exam questions and academic materials.

Popular Papers/Topics

Microbial examination of spoilt avocado fruit, additives and preservatives used in food processing and preservation and their health implication, food posioning, it’s causes, effect and control, the effect of food packaging material on the environment, margarine production using oil blends from palm kernel, coconut and melon, use of composite flour blends for biscuit making (peanut/cassava flour), chemical and sensory evaluation of peanut butter, the status of processing and preservation of cereals in nigeria, production and quality evaluation of cookies from cocoyam and plantain, production of vitamin a from carrot, production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, students’ industrial work experience scheme (siwes) fde 400 undertaken at nigerian bottling company (nbc), economic assessment of some methods adopted in yoghurt production, a thesis on chemical composition, functional properties, sensory evaluation and glycemic index of biscuits produced from flour blends of unripe plantain, soybeans and carrot, the role of packaging in food processing.

Privacy Policy | Refund Policy | Terms | Copyright | © 2024, Afribary Limited. All rights reserved.

DSpace JSPUI

Dspace preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets.

• DSpace at Central Campus of Technology Dharan
• Department of Food Technology

Food Technology Thesis Collection home page

• 3 Subedi, Nirmala
• 2 Khadka, Abhishek
• 2 Khadka, Samip
• 2 Lamsal, Anusmriti
• 2 Pokharel, Prajwal
• 2 Subba, Raju
• 2 Thapa, Santosh
• 1 Acharya, Diwash
• 1 Adhikari, Basanta Raj
• 1 Adhikari, Bhaskar Mani
• 5 wheat flour
• 3 antioxidant
• 3 buckwheat
• 3 fermentation
• 2 alcoholic beverage
• 53 2020 - 2023
• 49 2010 - 2019
• 3 2007 - 2009

• Project Topics
• Project Topics Materials
• Project topics in education
• Accounting project topics
• Computer science project topics
• Project topics for mass communication
• Project topics for Marketing
• Project topics for business administration
• Project topics in economics

• REQUEST PROJECT
• HIRE A WRITER
• SCHOLARSHIPS

Project By Departments

• Agric Engineering
• Agriculture
• Architecture
• Banking And Finance
• BioChemistry
• Building Technology
• Business Administration
• Chemical Engineering
• Civil Engineering
• Computer Engineering
• Computer Science
• Cooperative And Rural Development
• Cooperative Economics
• Design And Technology
• Electrical Electronic Engineering
• Entrepreneurial And Business Management
• Estate Management
• Fine And Applied Arts
• Food Technology
• Health Science And Technology
• Home And Rural Economics
• Hospitality Management And Technology
• Industrial Chemistry
• Industrial Relation and Personnel Management
• International And Diplomatic Studies
• Library And Information Science
• Mass Communication
• Mechanical Engineering
• Medical And Health Science
• Microbiology
• Nursing Science
• Office Technology and Management
• Political Science
• Printing Technology
• Public Administration
• Public Relations And Communication
• Purchasing And Supply
• Quantity Surveyor
• Science Lab Technology
• Secretarial Administration
• Staff Development And Distance Education
• Urban And Regional Planning
• Thesis and Dissertation

Free Food Technology Project Topics

Discover a wide range of Free Food Technology Project topics for your final year research paper. Choose from our extensive list of Food Technology project topics and download the materials instantly.

We offer prompt delivery of reliable and comprehensive Food Technology research materials listed on our website. Find complete and ready-made Food Technology project work for your academic needs.

Explore fresh Food Technology Project ideas or conduct a search for related projects using our convenient search box. Our project materials collection caters to students pursuing ND, HND, BSc, MSc, PGD, and Phd degrees. Access our list of Food Technology Project topics in PDF and Word formats for easy reference.

1 .  Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

2 .  effect of oil types on the physio-chemical and organoleptic qualities of akara, 3 .  determination of some physical properties of fresh and dried tiger nut (cyperus esculentus), 4 .  producing and sensory examine the biscuit using wheat flour cassava flour abacha floor and african yam bean flour, 5 .  nutrient composition functional and organoleptic properties of complementary foods from sorghum, 6 .  importance of utazi gongronema latifolium and nchuanwu ocimum gratissium, 7 .  effects of different processing methods of afzelia africana (akpalata) seed flour as a soup thickener, 8 .  production of jam using banana its nutritive value, 9 .  the physico-chemical and antioxidant properties of culinary herbs and local spies, 10 .  the effects of different processign techniquies on the organoleptic quality of soymilk processing and storage, 11 .  production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)., 12 .  isolation and performance evaluation of saccharomyces cerevisiae from on palm wine, 13 .  effect of storage time on the functional properties of wheatbambka groundnut blend, 14 .  use of composite flour blends for biscuit making (peanut/cassava flour), 15 .  the status of processing and preservation of cereals in nigeria, 16 .  production of jam using banana/its nutritive value, 17 .  production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, 18 .  production of bread using wheat and cassava blend flavoured with ginger, 19 .  the extraction and production of essential oil from cashew nuts, 20 .  production and assessment of acceptability of cake from a blend of carrot and wheat flour original.

Page 1 of 2

Be the First to Share On Social

LATEST PROJECT TOPICS

• Scholarships
• Download Projects
• Bank Details
• Free Data/Airtime
• Terms and Condition
• Sim hosting
• Back to Top
• Privacy Policy      RSS Feeds

• FREE PROJECT TOPICS
• NCE PROJECT TOPICS
• OND PROJECT TOPICS
• HND PROJECT TOPICS
• BSC PROJECT TOPICS
• PGDE PROJECT TOPICS
• MBA PROJECT TOPICS
• MSC PROJECT TOPICS
• HIRE A WRITER FOR NCE
• HIRE A WRITER FOR OND
• HIRE A WRITER FOR HND
• HIRE A WRITER FOR BSC
• HIRE A WRITER FOR PGD
• HIRE A WRITER FOR MSC
• HIRE A WRITER FOR MBA

Food Science and Technology Project Topics & Materials PDF Download

Food science and technology project topics and research materials PDF and Ms-Word format Instant Download for undergraduates and postgraduate students [2020].

Food science and technology project topics and materials, related research topics ideas, current works, seminar topics, essay, proposal topics, dissertation topics, thesis topics listed below on this research page, are available for OND, HND, BSC, BA, PGD, MSC, MA, and PH.D. level.

On this page, we listed free project topics on food science and technology and complete research project work for the food sciences and technology department.

ATTENTION⇔ CLICK HERE TO SEE ALL TOPICS & MATERIALS»

Free Food Science and Technology Project Topics and Materials PDF for Students

In our research archive, we have lots of free food sciences and technology project topics and premium research papers in food and nutrition, food processing and preservation, food hygiene, food technology, food microbiology e.t.c. And also, related research seminar topics and journals for final year students in the food sciences and technology department.

Below is a list of best food sciences and technology project topics and materials PDF documents for students acquiring a degree in the college of education (NCE), National Diploma (ND), Higher National Diploma  (HND), and Bachelor of Science (BSC).

Masters and Ph.D. students can also get their thesis and dissertation topics on this page. All you need to do is to select your topics below and submit to your  supervisor  for approval. Then after approval come back for your complete material.

Contents of Food Science and Technology Final Year Project Material PDF Document

Our food sciences and technology project topics on this website have their complete works and materials and ready for instant download in PDF or MS-Word format. All food sciences and technology project topics on this website are free and the complete material comes with Chapters 1-5 including the Proposal, Abstract, Introduction, Literature Review, Data Analysis and Presentation, Conclusion, Recommendation, References/Bibliography, Questionnaires.

Do you need a copy of any complete project material? you can contact us: (+234) 08060082010, 08107932631 or via email address: [email protected]

List of Free Food Science and Technology Project Topics & Research Materials PDF

• THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
• EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS
• EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA
• THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION
• ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
• PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
• PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
• EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
• EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES
• THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE
• THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
• A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS
• EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
• EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
• PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
• PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
• EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
• PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
• CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
• EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
• QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR
• PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
• PRODUCTION OF BANANA FLAVOURED SOY YOGURT
• SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
• TOXICITY OF AQUEOUS ENVIRONMENT
• THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
• EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
• 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
• EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
• THE IMPACT OF INVENTORY CONTROL AND PLANNING IN STORES ADMINISTRATION
• NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
• IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
• INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
• EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
• CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
• PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
• NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
• USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
• THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
• PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
• PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
• EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES
• EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
• PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
• “MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
• PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI” (COMMERCIAL “OGIRI”)
• ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
• THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
• ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
• ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
• FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
• THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO)
• ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
• EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
• THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
• IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
• PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
• IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
• ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN
• PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
• THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
• PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
• PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
• EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BL
• ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
• 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 SOY MILK PROCESSING AND STORAGE
• PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE
• EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER
• IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
• NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
• PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
• ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES
• EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS
• CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
• ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
• EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
• CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH
• PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
• INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA
• USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR
• EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
• PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI
• EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
• PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
• PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
• EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND
• THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
• 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 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 (CITRUS SINENSIS
• EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
• PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
• USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
• THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
• PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
• THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
• AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
• THE ROLE OF PACKAGING IN FOOD PROCESSING
• THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
• PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
• THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
• ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION
• THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
• THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS
• AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE
• STRATEGY FOR GUARANTEE FOOD SECURITY
• PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
• FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
• THE EFFECT OF MANAGEMENT ON HUMAN DEVELOPMENT

CLICK HERE FOR MORE TOPICS TO »

Consult a Research Project Writer

We have a team of dedicated professional writers that can guide you on your project, seminar works, proposal on any level of degree . This consultation guide comes only if you did not find your food science and technology project topics and materials on this website. If interested contact us now.

CONTACT US NOW>

How to Download the Complete Food Science and Technology Project Material PDF

Are you interested in getting any topic complete material? please see our  Payments Instructions for more information on how to make payment and download your complete research project works from chapters 1-5 with references and questionnaires .

In Conclusion

Our food science and technology project topics PDF have their complete materials ready for instant download. In conclusion, we have listed above the following:

• project topics in food and nutrition
• food processing project list
• project topics on food processing and preservation
• food science senior project ideas
• food technology thesis topics
• project topics on food hygiene
• new ideas in food technology
• project topics on food microbiology

Do you need help? you can contact us: (+234) 08060082010, 08107932631 or via email address: [email protected]

Whatever degree you are acquiring in any school, we have listed above, complete food science and technology project topics and PDF research materials document for instant downloads. Good luck.

Customer Reviews

10 question spreadsheets are priced at just .39! Along with your finished paper, our essay writers provide detailed calculations or reasoning behind the answers so that you can attempt the task yourself in the future.

Finished Papers

We are inclined to write as per the instructions given to you along with our understanding and background research related to the given topic. The topic is well-researched first and then the draft is being written.

Customer Reviews

Customer Reviews

Finished Papers

Total Price

Susan Devlin

Hire experienced tutors to satisfy your "write essay for me" requests.

Enjoy free originality reports, 24/7 support, and unlimited edits for 30 days after completion.

Eloise Braun

Please enter your email to receive the instructions on how to reset your password.