Study On Consumers Acceptability On Fresh And Smoked Catfish.
Microorganisms Associated With The Spoilage Of Watermelon And Pawpaw. Case Study Of Bwari Area Council
Knowledge And Practice Of Food Hygiene Among Food Vendors. A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State
Functional, Anti Nutritional, Pasting And Mineral Properties Of Composite Meals From Potatoes And Plantain Peel.
Effects Of Hygiene Practices In The Operation Of Restaurants And Hotels.
Chemical And Sensory Evaluation Of Peanut Butter.
Awareness Of Good Nutrition During Pregnancy Among Women Of Child Bearing Age.
Assessment Of Nutritional Knowledge And Practices Among Expectant Mothers. In Oviri-Okpe Delta State
Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication.
Determination Of Proximate Composition Of Plantain.
Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets.
Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips.
Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea.
Quality Assessment And Sensory Evaluation Of Syrup Produced From Date Fruit.
Quality Assessment Of Various Milk Samples Available In Nigeria.
Application Of Nanotechnology In Food Science.
Nutritional Disorder Commonly Found In Nigeria.
Effect Of Human Activities On Surface Water Quality Of Ekulu River.
Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties.
Role Of Food Science In Human Nutrition.
Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange.
Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality.
Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures.
Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets.
Production Of Mixed Fruit Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine (Citrus Reticulate) Lemon C Groups (Citrus Paradox).
Hygienic Practices Among Food Vendors In Selected Secondary School.
Pyrolysis Studies Of Groundnut Shell.
Quality Assessment Of Palm Oil Available In Major Markets In Nigeria.
Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut.
Boom In Fast Food Industry And Its Effect On Health Especially Obesity.
Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior.
Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria.
Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat).
Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara.
Physical And Chemical Analysis Of Seven Sample Of Palm Oil.
Production Of Tiger Nut Milk Using Tiger Nuts.
Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria.
Nutrient Composition, Functional And Organoleptic Properties Of Complementary Foods From Sorghum, Roasted African Yam Bean And Crayfish.
Evaluation And Optimization Of The Cassava Production Processes.
Process For Refining Vegetable Oil And It’s Food Value.
Effect Of Different Concentrations Of Citric Acid On The Physicochemical Properties Of Orange Juice (Citrus Sinensis).
Effect Of Maternal Literacy On Nutritional Status 0-5 Years.
Food Poisoning, It’s Causes, Effect And Control.
Assessment Of Nutritional Composition And Cyanogenic Content Of Gari Sold. In Ibadan, Oyo State
Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish.
Synthesis Of Bioplastic Of Cassava Starch.
Chemical Composition Of Raw And Cooked Walnut.
Impact Of Nutrition Education On The Dietary Habits Of Female Secondary School Students.
Economic Analysis Of Turkey Production. A Case Study Of Enugu State
Effects Of Nutrition Education On The Performance Of Athletes.
