Food Science and Technology: Project Topics, Ideas, and Materials
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Food Science and Technology: Project Topics, Ideas, and Materials
FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS
A. Food Processing and Preservation
- Effect of drying methods on shelf life of fruits and vegetables
- Influence of pasteurization on quality of fruit juices
- Impact of fermentation on nutritional value of cereals
- Effect of freezing on the sensory properties of fish
- Optimization of jam and jelly production from local fruits
- Comparative study of traditional vs modern food preservation techniques
- Effect of smoking on fish quality
- Application of vacuum packaging in meat preservation
- Influence of temperature and pH on canning of vegetables
- Production and evaluation of instant plantain flour
B. Food Safety and Quality Control
- Microbial contamination in street-vended foods
- Assessment of heavy metals in processed foods
- Effectiveness of natural preservatives in food safety
- Quality evaluation of packaged snacks in local markets
- Microbial analysis of ready-to-eat foods
- Evaluation of hygiene practices in food processing industries
- Assessment of food adulteration in spices
- Detection of artificial colorants in beverages
- Shelf life determination of bakery products
- Quality control measures in dairy product processing
C. Food Biotechnology
- Production of probiotics from local dairy products
- Genetic modification of crops for enhanced nutrition
- Use of enzymes in food processing
- Application of microbial fermentation in food enhancement
- Production of bioactive peptides from plant sources
- Development of functional foods with medicinal plants
- Use of starter cultures in yogurt production
- Optimization of bio-preservatives from natural sources
- Application of biotechnology in snack fortification
- Use of microbial enzymes in starch processing
D. Food Chemistry and Nutritional Analysis
- Determination of protein content in legumes
- Assessment of fat content in vegetable oils
- Evaluation of antioxidant activity in fruits and vegetables
- Effect of processing on vitamin content in cereals
- Mineral content analysis in leafy vegetables
- Comparison of traditional vs fortified flour
- Nutritional evaluation of indigenous crops
- Analysis of carbohydrate composition in root crops
- Effect of cooking methods on nutrient retention
- Study of amino acid profile in processed foods
E. Meat, Fish, and Dairy Products
- Effect of marination on meat tenderness
- Comparative study of smoked and dried fish
- Production of cheese from goat milk
- Shelf life evaluation of fresh and frozen meat
- Effect of storage on quality of yogurt
- Production of fermented fish products
- Evaluation of protein content in fish meals
- Influence of pasteurization on milk shelf life
- Quality assessment of ice cream under different storage conditions
- Microbial safety of processed meat products
F. Grain, Cereal, and Legume Products
- Effect of fermentation on millet flour quality
- Production of gluten-free flour from cassava
- Optimization of bread production from wheat-cassava blends
- Nutritional evaluation of maize-based snacks
- Assessment of anti-nutrients in legumes
- Development of fortified flour for children
- Quality assessment of rice under different storage conditions
- Effect of extrusion on cereal-based products
- Development of instant porridge from local grains
- Study of enzyme activity in fermented cereal products
G. Beverages and Food Drinks
- Production and evaluation of fruit smoothies
- Optimization of herbal tea processing
- Fermentation of non-alcoholic drinks from local fruits
- Quality evaluation of packaged fruit juices
- Effect of storage on sugar content of soft drinks
- Assessment of probiotic beverages
- Extraction and preservation of natural fruit flavors
- Study of caffeine content in locally produced beverages
- Comparative study of carbonated vs non-carbonated drinks
- Evaluation of microbial load in fresh juice drinks
H. Oils, Fats, and Edible Products
- Extraction of oil from oilseeds using cold and hot methods
- Effect of storage on oil rancidity
- Production of margarine from local vegetable oils
- Comparative study of frying oils in food preparation
- Quality evaluation of palm oil in retail markets
- Optimization of oil extraction from seeds
- Nutritional assessment of blended cooking oils
- Analysis of fatty acid composition in edible oils
- Development of low-fat snack foods
- Effect of hydrogenation on oil quality
I. Food Packaging and Storage
- Effect of packaging materials on food shelf life
- Influence of refrigeration on food quality
- Evaluation of biodegradable packaging for snacks
- Impact of light and temperature on food degradation
- Use of edible coatings to extend shelf life
- Packaging innovation for fruit preservation
- Study of vacuum-sealed vs air-sealed packaging
- Effect of storage humidity on cereal products
- Assessment of packaging quality in bakery products
- Influence of modified atmosphere packaging on perishable foods
J. Food Innovation and Functional Foods
- Development of fortified biscuits for school children
- Production of high-protein snack from legumes
- Optimization of functional beverage from fruits and herbs
- Production of low-sugar dessert products
- Development of probiotic-enriched ice cream
- Fortification of staple foods with vitamins and minerals
- Production of snack foods from underutilized crops
- Development of gluten-free bakery products
- Use of natural sweeteners in beverage production
- Assessment of locally developed energy bars for nutrition