Food Science and Technology is a field of education that studies the physical, biological and chemical make-up of food and the concepts underlying food processing and preservation.

For students in Nigeria's tertiary institutions below are a list of some relevant project topics in Food Science and Technology

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

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

Promote Composition Of Pleurotus Tuberrcoginin From Enugu Area.

Production Of “Ogiri” From Soya Bean Using Micro Organism Responsible For Fermentation Of Castor Beans Seed “Ogiri” (Commercial “Ogiri”).

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

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum (Sorghum Bicolor, White Variety And Red Variety).

Consumers Acceptability And Physico Chemical Quality Of Breakfast From Malted Sorghum (Sorghum Vulgarc Var K.s.v.s) “Acha”(Digitaria Exilib) And Cassava (Manihot Esculante) Starch.

Chemical And Sensory Evaluation Of Peanut Butter.

Bacheriological Examination Of Idodo River.

Prevalence Study Of Hepatitis B (Australian Antigen) Among Patients In National Orthopaedic Hospital Enugu.

Microbial Examination Of Spoilt Avocado Fruit.

The Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies Pipe Guieense (Uziza) Xylpia Aethpica (Uda) Monodora Myristica (Ehuru) Tetrapelura Tetraptera (Oshosho).

Use Of Composite Flour Blends For Biscuit Making (Peanut/cassava Flour).

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From One Palm Wine.

These topics have relevant materials that can be found in the Projectstoc Academic Library.