Download Category: FOOD SCIENCE PROJECT TOPICS

CHAPTER ONE INTRODUCTION PUBLIC HEALTH Public health is the severe art of preventing disease, prolonginglife and promoting human health through organized efforts and informed choices of society, organizations, public and private communitiesand individuals. Analyzing the health of a population and ...

BSTRACT An assessment of the distribution and feeding ecology in amphibian (anuran) species, It was conducted between March 2017 and April 2017. Visual encounter survey and capture methods were used to study the distribution of anurans. Captured animals were degutted ...

ABSTRACT The broad objective of this study is to examine micro environmental factors and performance of quick service restaurant in Port Harcourt. The study adopted the survey descriptive research design and with the aid of convenience sampling method, the researcher ...

ABSTRACT Nutritional composition of Soymilk showed that it contained moisture content of 90.54%, ash content of 0.82%, protein 4.2%, carbohydrate 0.75%, crude fibre, ether extract 3.6% and Nitrogen free, extract 0.88% and the total carbohydrate is 0.88%. The minerals investigation ...

ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of ...

ABSTRACT The study examines the causes of malnutrition in children from zero to five years. This study was undertaken majorly to examine the causes of malnutrition in children from zero to five years. Specific objectives of the study are: To ...

ABSTRACT Malnutrition remains one of the major problems confronting children in Sub-Saharan Africa (SSA). The nutritional status of children influences their health status, which is a key determinant of child survival. Therefore improvement of children’s nutritional status increases the chances ...

Abstract This project work was carried on the isolation and characterization of pathogenic bacteria from hawked suya meat. Suya-meat was bought from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for ...

ABSTRACT Custard is a fine textured food product made from edible corn starch and other concentrated nutrients or the combination of corn flour, egg yellow, milk, vanilla flavours, vitamins, glucose and tetra-zine to form paste. Custard powder can be said ...

Abstract  This study aimed to evaluate the physicochemical and sensory properties of maize, soybean and tigernut based infant food that could be adoptable at house-hold level by rural dwellers. Randomized Study Design was adopted for the study: Soybean seeds were ...

ABSTRACT In a nutshell, food science is the scientific study of food from the period of harvesting, processing, storage and packaging. Human nutrition now is concerned with the utilization of this food in the human system. Because both cases are ...

Abstract Healthy eating is one of the ways of disease prevention around the world. The aim of this study was to determine the knowledge, attitude and practice of adult healthy snacking in Nigeria. Some Nigerian street snacks, including sausage roll, ...

CHAPTER ONE INTRODUCTION 1.1        Background of the Study Analysis of the perception and the consumer decision making processes are extremely important to assist the marketer to understand consumer behavior, draft better positioning strategies and develop more effective advertising campaign base ...

ABSTRACT This study was carried out to determine the frequency of consumption of local and continental snacks amongst secondary school students. Socio demographic characteristics of the students were also assessed. 400 structured questionnaires were administered to secondary school students (both ...

ABSTRACT Nutrition Education is the process by which people gain knowledge, attitudes and skills necessary for developing appropriate dietary habits. Schools, families and communities are the main social contexts in which lifestyles are developed. They are excellent settings for promoting ...

CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF STUDY In Nigeria today with the level of exposure and improvement in knowledge on health, food and nutrition, there have being a significant growth in the mental status of school aged children (Benton, ...

CHAPTER ONE INTRODUCTION 1.1     NUTRITIONAL DISORDER Nutritional disorder is a pathological state due to a relative or absolute deficiency or excess of one or more essential nutrients; clinically manifested or detected only by biochemical, anthropometric or physiological tests. Nutritional disorder ...

CHAPTER ONE 1.0     INTRODUCTION Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are specialized, and while marketing is hands oriented, demand can be good For fresh high ...

ABSTRACT Starch from tiger nut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The carboxy methylated modified starch had highest amount of protein (0.45%) fibre (0.25%) and moisture content ...

ABSTRACT   Effect of spices (garlic and ginger extract) and salt concentration on the microbial load associated with process ‘Iru’ (Pakia biglobosa) were investigated. The raw locust bean (RLB) had the highest total viable counts of 1.8 x 106 Cfu/g. Fermented ...