Food Science Seminar Topics

Seminar Topics and Materials PDF for Students in Nigeria


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List of Food Science Seminar Topics for Students in Nigeria


  • Parasitological Examination Of Some Ready To Eat Fruits Sold At Oye Emene Enugu State Nigeria

  • Process For Refining Vegetable Oil And It’s Food Value

  • Effect Of Cooking Time On Anti Nutritional Factors And Adequate Cooking Time Of Corchorus Olitorius (Ewedu)

  • Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances

  • Profiling The Microbial Population In Stored Kunu Aya

  • Promote Composition Of Pleurotus Tuberrcogin

  • Mycological Assessment Of Dry Tomatoes Sold In Keffi Market

  • Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Bananas Procured From A Local Market In Gadau, Bauchi

  • The Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp

  • Evaluation And Optimization Of The Cassava Production Processes

  • Effect Of Maternal Literacy On Nutritional Status 0-5 Years

  • Production Of Palm Oil And Effect Of Heat On It

  • Improvements On Indigenous Fermented Foods, Prospects And Constraints

  • Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

  • The Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean (Sphenostylis Stenocarpa)

  • Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds

  • Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil

  • Production Of “Ogiri” From Soyabean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”)

  • Food Poisoning, It’s Causes, Effect And Control

  • Promote Composition Of Pleurotus Tuberrcoginin

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

  • The Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine

  • “Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon

  • Effect Of Agricultural Waste And Inorganic Fertilizer On Biodegradation Rate Of Soil Polluted With Engine Oil

  • The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soy Milk Processing And Storage

  • Boom In Fast Food Industry And Its Effect On Health Especially Obesity

  • Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age

  • Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread

  • Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria

  • Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

  • Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox)

  • Effect Of Storage Time On The Functional Properties Of Wheat / Bambka Groundnut Blend

  • Comparative Assessment Of Some Physiochemical Properties Of Groundnut Oil And Palmolein Sold In Nigeria

  • Valuation Of The Effect Of Food Poisoning On Customer Patronage In Hospitality Industry (Case Study Of Selected Hotels In Central District Area Abuja)

  • The Extraction And Production Of Essential Oil From Cashew Nuts

  • Entrepreneurship Skills Development In Preservative Manufacturing To Enhance Food Shelf Life: A Case Study Of Chemistry Students In Bosso Secondary Schools, Niger State

  • The Role Of Packaging In Food Processing

  • Quality Assessment Of Palm Oil Available In Major Markets In Nigeria

  • Synthesis Of Bioplastic Of Cassava Starch

  • Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

  • Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

  • The Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk

  • Causes And Prevention Of Hazards In The Food Preparation Area

  • Assessment Of Heavy Metal In Gari

  • Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish

  • Production Of Jam Using Banana And Its Nutritive Value

  • Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

  • Production Of Tiger Nut Milk Using Tiger Nuts

  • Production, Quality Evaluation And Sensory Properties Of Date Syrup

  • Analysis Of Physical And Chemical Properties Of Soya Bean

  • Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria

  • Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish

  • Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

  • Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour

  • Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener

  • Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles

  • Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets

  • Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger

  • Production Of Banana Flavoured Soy Yogurt

  • Production And Assessment Of Acceptability Of Cake From A Blend Of Carrot And Wheat Flour Original

  • Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit

  • Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

  • Nutritional Status And Dietary Pattern Of Athletes

  • Producing Mixed Fruit Drink With Locally Source Citrus Fruit

  • The Effect Of Food Packaging Material On The Environment

  • The Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality

  • Production Of Soybean Fortified Powdered Paip From Maize

  • The Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis)

  • Hygienic Practices Among Food Vendors In Selected Secondary School

  • Importance Of Utazi Gongronema Latifolium And Nchuanwu Ocimum Gratissium

  • Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State

  • Evaluation Of The Nutritional Composition Of Plantains Purchased By A Vendor At International Market

  • Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

  • Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

  • Nutrient Composition Functional And Organoleptic Properties Of Complementary Foods From Sorghum Roasted African Yam Bean And Crayfish

  • A Comparative Study On The Physio-Chemical Properties Of Vegetable Oils

  • The Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State

  • Production And Characterization Of Coconut Oil

  • The Effect Of Avocado Seed Extract O Samolina Species

  • Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

  • Chemical Composition Of Raw And Cooked Walnut

  • Irradiation As A Means Of Preservation In The Food Industry

  • The Status Of Processing And Preservation Of Cereals In Nigeria

  • The Effects Of Different Process In Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  • Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

  • Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

  • Knowledge And Practice Of Food Hygiene Among Food Vendors

  • Effects Of Nutrition Education On The Performance Of Athletes

  • An Examination Of Food Hygiene Practices In Lagos State

  • Exploration Of Antioxidant Properties Of Common Nigerian Fruits: A Case Study Of Banana And Orange Procured From A Local Market In Gadau, Bauchi State

  • Isolation And Identification Of Microorganism In Spoilt Meat (Cow)

  • Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

  • The Impact Of Inventory Control And Planning In Stores Administration

  • Physical And Chemical Analysis Of Seven Sample Of Palm Oil

  • Toxicity Of Aqueous Environment

  • The Effect Of Human Activities On Surface Water Quality Of Ekulu River

  • Preparation Of Poulet DG

  • Determination Of Heavy Metals In Fermented Cassava

  • Determination Of Some Physical Properties Of Fresh And Dried Tiger Nut (Cyperus Esculentus)

  • Additives And Preservatives Used In Food Processing And Preservation, And Their Health Implication

  • Use Of Composite Flour Blends For Biscuit Making (Peanut / Cassava Flour)

  • Effects Of Some Salts (Nacl And Na2 So4) On Functional Properties Of Pumpkin Seed (Telfaria Occidentals) Floor

  • Production And Determination Of Functional Properties Of Plantain Flour

  • Nutritional Disorder Commonly Found In Nigeria

  • Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara

  • Causes Of Food Poison Among Catering Establishment Their Effects And Control

  • Pyrolysis Studies Of Groundnut Shell

  • Assessment Of Agricultural Information On Citrus Improved Technologies Production And Marketing In Benue State

  • Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange

  • Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

  • Effects Of Cooking Time On Nutritional And Anti Nutritional Factors Of Pleurotus Tuber Regium

  • Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment

  • Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips

  • Production Of Bread Using Wheat And Cassava Blend Flavoured With Ginger

  • Effect Of Availability Of Equipment On Students’ Performance In Foods And Nutrition

  • Quality Assessment And Sensory Evaluation Of Jam From Tamarind And Pineapple

  • The Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

  • Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

  • The Role Of Food Science In Human Nutrition

  • Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold In Ibadan, Oyo State

  • Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets

  • Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)

  • Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife

  • Food Security And National Development Implication For Home Economics Education

  • Quality Assessment Of Soybean “Ogiri” Produced With Melon Seed “Ogiri” Inoculum

  • Quality Assessment Of Various Milk Samples Available In Nigeria

  • The Effect Of Processing On Afzelia Africana (Akpalata) And Brachystegia Spp Flour As Soup Thickener

  • Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria

  • Minerals And Fatty Acid Composite Of Finger Millets

  • Enriching Nigeria Menu With The Use Of Soya Beans

  • Prevalence Of Schistosoma Haematobium Among School Children

  • A Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat

  • The Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior

  • The Effect Of Hygienic Environment In Food And Beverages Industry

  • Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

  • Bacteriological Assessment Of Two Food Service Centers In Ladoke Akintola University Of Technology, Oyo State

  • The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies

  • Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea

  • Uses Of Coconut Palm Production

  • The Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures

  • An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

  • Antibacterial Properties Of Moringa Roots And Stem

  • Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)

  • Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body

  • Quality Characteristics Of Water From Oguta Lake In Oguta Local Government Area Of Imo State

  • Physico Chemical Assessment Of The Quality Sachet Water Marketed In Minna Metropolis