Food Science Research Project Topics

The field of food science applies a wide array of scientific disciplines to the study of food. From production to consumption, food science investigates the chemical, biological, and physical properties of food, as well as how processing and preparation techniques affect nutritional value, safety, and sensory appeal.

In a world facing challenges like food insecurity, rising food-related illnesses, and the demand for sustainable food systems, food science research project topics play a pivotal role. These projects delve into areas such as food microbiology, food preservation, the development of novel food products, and the impact of food choices on health and the environment.

Food science research project topics can range from examining ways to reduce food waste to exploring the use of new ingredients or food processing methods. By investigating these topics, researchers work towards ensuring a safe, nutritious, and accessible food supply for all populations.

Best food science research project topics

1. Crisps processing using arrow root (colocasia esculenta)
2. Extraction of apple juice in juja farm kiambu county
3. Crisps processing using arrow root (colocasia esculenta)
4. Effect of vinegar as a food grade sanitizer on microbial load of selected ready-to-eat vegetables
5. Evaluate the antimicrobial activity of carica papaya l. Seeds
6. The effects of competitive strategies on performance of dairy firms in kenya
7. Production of precooked complementary baby food based on orange fleshed sweet potato, finger millet,
8. Soyabean and peantflour development of composite porridge flour from unpeeled plantain and sorghum
9. Use of orange- fleshed sweetpotato in making puree bread
10. Evaluation and prevention of food poisoning in a catering establishment

11. Production and sensory evaluation of composite jam produced from four (4) different tropical fruits apple, pineapple, orange and banana

12. Socio-economic characteristics of watermelon marketers in ibadan metropolis, oyo state, nigeria
13. Economic analysis of cabbage production in plateau state,nigeria
14. Economic analysis of vegetable production by rural women in iwo zone of osun state, nigeria
15. Analysis of profitability and operational efficiency of shea butter marketing: empirical evidence from ibadan, oyo state
16. Socio-economic characteristics of charcoal marketers in bodija market, ibadan, oyo state, nigeria
17. Marketing structure and performance of ocimum gratissimum in selected markets in ibadan metropolis
18. Structure and performance of fresh fish marketing in yenagoa local government area of bayelsa state, nigeria
19. Economic analysis of sweet potato marketing in benue state, nigeria
20. Effects of credit accessibility on performance of tomato market in osun state, nigeria
21. Marketing analysis and consumption pattern of tomato in oyo state,nigeria
22. Profitability and efficiency analysis of okra marketing in iwo agricultural zone of osun state, nigeria
23. Market structure, conduct and performance of gari processing industry in south western nigeria
24. Economic analysis of market performance of fresh fish in lagos state, nigeria
25. Analysis of marketing channel and market structure of dried fish in maiduguri metropolis of borno state, nigeria
26. Economics of small-scale sheep marketing in gombe metropolitan livestock markets gombe state, nigeria
27. Vegetable production, livelihood diversification and employment generation in oyo state, nigeria
28. Economic analysis of risks in fruit and vegetable farming in osun state, nigeria
29. Socio- economic analysis of fadama farmers in akure south local government area of ondo state, nigeria
30. Efficiency measurement of modern groundnut oil processing of rmp-12 and ex-dakar varieties in gombe metropolis gombe state, nigeria
31. Value chain in artisanal fish production and marketing in nigeria . Ondo state coastal areas as case study
32. The physicochemical properties of honey

33. Effect of modification on the physical properties of tiger nut starch (imumu)

34. Proximate and physicochemical analysis of fish flour obtained from three fish species

35. Nutritional composition and cyanogenic content of gari samples in osun state

36. Effect of spices extract ginger, extract garlic and salt concentration on the microbial load of locust bean seeds (parkiabiglobosa)

37. Chemical composition of raw and cooked walnutfood science

38. Effects of three selected spices: alligator pepper, cloves and ginger on the quality attributes of kunun-zaki

39. Production and evaluation of bread using blend of wheat flour and fermented plantain flour food science

40. An investigation into the health dangers of potassium bromate in bread

41. Analysis of the hygeinic condition of canteen food services in ho polytechnic

42. Soluble solid and cyanide in cassava processing water waste bod and biological toxicity in the aqueous environment

43. Physical and chemical analysis of seven sample of palm oil

44. Effect of agricultural waste and inorganic fertilizer on biodegradation rate of soil polluted with engine oil

45. The impact of inventory control and planning in stores administration. (a case study of fan milk industry in owerri)

46. Proximate and sensory characteristics of “akara” produced from different blends of african yam bean and cowpea

47. Proximate and sensory characteristics of “akara” produced from different blends of african yam bean (ayb) and cowpea

48. Effect of agricultural waste and inorganic fertilizer on biodegradation rate of soil polluted with engine oil

49. Chemical and microbial analysis of randomly selected water samples collected from various sources in umudibia nekede

50. Proximate and sensory characteristics of “akara” produced from different blends of african yam bean (ayb) and cowpea

51. Evaluation of the physico chemical and sensory properties of infant food produced from maize, soybean and tiger nut.

52. Physical and chemical analysis of seven sample of palm oil

53. Proximate and sensory characteristics of akara” produced from different blends of african yam bean and cowpea

54. Soluble solid and cyanide in cassava processing water waste bod and biological toxicity in the aqueous environment

55. Effect of fermentation time on the quality characteristic of cassava flour

56. Extraction of oil from groundnut seed using three different extractive solvents (methanol, acetone and n-hexane)

57. The impact of an efficient inventory control on the productivity of an organisation (a case study of rokana industry, owerri)

58. Production of palm oil and the effect of heat on it

59. The effect of cryogenic grounding on liquid milk produced from tigernut at different temperatures

60. Soluble solid and cyanide in cassava processing water waste bod and biological

61. Toxicity of this aqeous environment

62. Production and characterization of coconut oil

63. Production of palm oil and the effect of heat on it

64. Extraction of oil from groundnut seed using three different extractive solvents, acetone, methanol and n-he xane

65. Soluble solid and cyanide in cassava processing water waste bod and biological toxicity of the aqueous environment

66. Production of banana flavoured soy yogurt

67. Extraction of oil from groundnut seeds using three different extractive solvents- acetone, methanol and n- hexane

68. Production soybean fortified powdered paip from maize

69. Quality characteristics of biscuit produced with wheat-sweet potato composite flour.

70. Production of palm oil and the effect of heat on it

71. Evaluation of proximate and sensory properties of cocoyam – wheat composite bread

72. Chemical characteristics of waste water from nigeria breweries

73. Production and characterisation of coconut oil

74. Extraction of oil from groundnut seeds using three different extractive solvents (methanol, acetone and n-hexane)

75. Production of tiger nut milk using tiger nuts

76. Production and characteritzation of coconut oil

77. Effect of agricultural waste and inorganic fertilizer on biodegradation rate of soil polluted with engine oil

78. Nutrient quality of smoke – dried meat “kilishi” produced from beef, mutton and goat meat

79. Production and characterization of coconut oil

80. Production of palm oil and effect of heat on it

81. Effect of agricultural waste and inorganic fertilizer on biodegradation rate of soil polluted with engine oil

82. Proximate and sensory characteristics of “akara” produced from different blends of african yam bean and cowpea

83. Effect of differents oil in high protein salad cream

84. A comparative study on the physico-chemical properties of vegetable oils sold in nekede market

85. Production and evaluation of baked and extruded snacks from blends of millet, pigeon pea and cassava cortex flour

86. Strategy for guarantee food security in edo state: case study oredo local government area

87. Awareness of good nutrition during pregnancy among women of child bearing age in egor local government area

88. The impact of nutrition education on the dietary habits of female secondary school students in egor local government area of edo state

89. Production and acceptability studies of malted sorghum (sorghum bicolor) biscuit

90. The status of processing and preservation of cereals in nigeria

91. Economic assessment of some mehtods adotped in yoghurt production

92. The effect of management on human development

93. The effects of different processign techniquies on the organoleptic quality of soymilk processing and storage

94. Production and uses of protein hydrolysates an removal of bittering principles in it

95. The influence of processing methods on the protein and cyanide content of african yam bean

96. The status of processing and preservation of cereals in nigeriaprocess for refining vegetable oil and its food value

97. The effect of food packaging material on the environment

98. Isolation and performance evaluation of saccharomyces cerevisiae from on palm wine (elaels guinneensis) at different temperature of proofing during bread

99. The effects of different processign techniquies on the organoleptic quality of soymilk processing and storage

100. Additives and preservatives used in food processing and preservation, and their health implication.

101. Production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)

102. “margarine” production using oil blends from palm kernel, coconut and melon

103. The role of packaging in food processing

104. An investigation on the effect of various packaging material on the quality attributes of suya (meat)

105. The effect of processing on afzelia africana (akpalata) and brachystegia spp flour as soup thickner

106. The effect of different concentrations of citric acid on the physicochemical properties of orange juice

107. Promote composition of pleurotus tuberrcoginin

108. Food security and national development implication for home economics education in oredo local government areas of edo state

109. The physico-chemical and antioxidant properties of culinary herbs and local spies

110. Use of composite flour blends for biscuit making (peanut/cassava flour)

111. Production and determination of functional properties of planatain flour

112. Isolation and performance evaluation of saccharomyces cerevisiae from on palm wine (elaels guinneensis) at different temperature of proofing during bread making

113. Effect of steeping period on yield and acceptability of starch extracted from sorghum (sorghum bicolor, white variety and red variety)

114. Isolation and characterization of microorganisms from stored pap (ogi)

115. Effect of storage time on the functional properties of wheat/bambka groundnut blend

116. Promote composition of pleurotus tuberrcoginin

117. The effect of different concentrations of citric acid on the physicochemical properties of orange juice (citrus sinensis)

118. The effect of processing on afzelia africana (akpalata) and brachystegia spp flour as soup thickner

119. Margarine” production using oil blends from palm kernel, coconut and melon

120. Production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)

121. The effects of different processign techniquies on the organoleptic quality of soymilk processing and storage

122. Production and uses of protein hydrolysates an removal of bittering principles in it

123. effects of some salts (nacl and na2 so4) on functional properties of pumpkin seed (telfaria occidentals) floor

124. the effects of different processign techniques on the organoleptic quality of soy milk processing and storage

125. Effect of storage time on the functional properties of wheat/bambka groundnut blend

126. Production and acceptability studies of malted sorghum (sorghum bicolor) biscuit

127. Production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)

128. The effect of processing on afzelia africana (akpalata) and brachystegia spp flour as soup thickner

129. Physico – chemical and organoleptic properties of flour and fufu processes from cassava varieties

130. Production of “ogiri” from soyabean using micro organism responsible for fermentation of castor beans seed “ogiri” (commercial “ogiri”)

131. Production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)

132. the effects of different processing techniques on the organoleptic quality of soymilk processing and storage

133. Use of composite flour blends for biscuit making (peanut/cassava flour) chemical and sensory evaluation of peanut butter

134. The influence of processing methods on the protein and cyanide content of african yam bean (sphenostylis stenocarpa)

135. “margarine” production using oil blends from palm kernel, coconut and melon

136. Promote composition of pleurotus tuberrcogin

137. Isolation and performance evaluation of saccharomyces cerevisiae from on palm wine (elaels guinneensis) at different temperature of proofing during bread making

138. Consumers acceptability and physio chemical quality of breakfast from malted sorghum (sorghum vulgarc var k.s.v.s) “acha” “(digitaria exilib) and cassava (manihot esculante) starch

139. Effect of steeping period on yield and acceptability of starch extracted from sorghum (sorghum bicolor, white variety and red variety)

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