₦airaland Forum

Perfect Practical Reports for Food Science and Technology department are fully situated in this website( www.fstpracticals..com ).This includes the Title,Aim,Introduction/Principle/Theory,Procedure/Method,Result/Observation,Disccusion,Conclusion,References and other important write up.Some of the practicals under food processing are :
1. Identification of food materials
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Sundrying of pumpkin leaf
3. Production of yam flour
4. Production of soybean flour
5. Production of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Identification of food from plant and animal origin in Nigeria.
7. Production and packaging of spices (pepper)
8. Preparation and packaging of melon meal (Egusi)
9. Production of bread
10. Production and packaging of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Preparation and packaging of chips from sweet potatoe.
12. Production and packaging of Jams from orange fruits.
13. Production of detoxify cassava four
14. Production of soy cheese.
15. Identification and classification of Nigeria's food items into roots and tubers, cereals, legumes, fruits and vegetable and food of animal origin.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Production and packaging of cheese from raw milk.
17. Production and packaging of chicken.
18. Production of dried milk.
19. Production and packaging of dried meat.
20.Production and packaging of sausage.
21. Identification of diary products
22. Identification of milk products.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )

FOOD CHEM/ANALYSIS/QUALITY CONTROL:

1. Qualitative test for carbohydrate using iodine solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Qualitative test for carbohydrate using fehling solution.
3. Quality test for carbohydrate using Benedict solution
4. Quality test for carbohydrate using molish raegent.
5. Quality test for protein using copper sulphate and sodium hydroxide solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Quality test for protein using Ninhydrin test.
7. Qualitative test for protein using Xanthoprotic test.
8. Water solubility of protein.
9. Denaturation of protein.
10. Demonstration of colour reactions of protein
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Amphoteric nature of protein.
12. Classification of vitamins based on their solubilities.
13. Demonstration of Riboflavin.
14. Hydrolysis of sucrose: reparation.
15. Reaction of glucose.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Test for cholesterol.
17. Determination of solubility of liquid.
18. Emulsification of oil.
19. Test for unsaturation.
20. Saponification test.
21. Test for fats and oil
22. Identifying natural and artificial emulsifying agent.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
23. Determination of moisture content in a food sample using oven method.
24. Determination of moisture content in food in a food sample using calcium carbide.
25. Determination of fat using gravimetric acid wet extraction method.
26. Determination of fat in food sample using volumetric and wet extraction method.
27. Determination of fat in food sample using soxhlet extraction method.
28. Protein determination by formol titration.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
29. Determination of protein content in food sample using kjehdal method.
30. Determination of vitamin c (Ascorbic acid)
31. Determination of carbohydrate using lane and Eynon method.
32. Determination of ash content in food sample.
33. Determination of acidity in fruit juice.
34.determination of sugar as a dissolved soild in fruit juice.
35. Determination of alcoholic content of fruit juice.
36. Determination of specific gravity of fruit juice.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
37. Determination of total soild in fruit juice.
38. Determination of pH in fruit juice
39. Determination of chloride in water.
40. Determination of alkalinity of water.
41. Determination of total hardness of water.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
42. Determination of soild of water sample.
43. Determination of fruit and fruit juice content.
44. Determination of ion concentration in water using beer. Lambert's law and spectrophotometre.
45. Triangle test.
46. Multiple comparison test.
47. Ranking test.

FOOD MICROBIOLOGY:

1. Microbiological test on fruits and vegetables (determination of bacteria and fungi responsible for spoilage in fruit and vegetable)
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Test for meat and meat product (to determine the pathogenic and non pathogenic spoilage on meat and meat products.
3. Culturing contaminated milk for coliforms test using Maconkay agar.(To detect the presence of coliform in contaminated milk and complex with whole milk)
4. Bacteriological test on milk(To evaluate quality and wholesomeness of CAN MILK)
5. Examination of bread for microbial contamination (To evaluate the rate of spoilage on bread)
6. Bacteriological test on beverages (To ascertain the level of microbial load in beverages) in a laboratory.
7. Bacteriological test on fish(To determine the presence of staphylococcus aureus )
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
8. Microscopic examination of canned and bottled food(To determine the wholesomeness of canned and bottle food products)
9. Investigation of food poisoning and infection.
10. Sampling of food for culturing on growth media and selection on incubation temperature.
11. Testing water for bacterial contamination.
12. Choosing medium for culturing.

and other practical and project works

To help every food science and technology students, Perfect Practical Reports for Food Science and Technology department are fully situated in this website( www.fstpracticals..com ).This includes the Title,Aim,Introduction/Principle/Theory,Procedure/Method,Result/Observation,Disccusion,Conclusion,References and other important write up.Some of the practicals under food processing are :
1. Identification of food materials
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Sundrying of pumpkin leaf
3. Production of yam flour
4. Production of soybean flour
5. Production of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Identification of food from plant and animal origin in Nigeria.
7. Production and packaging of spices (pepper)
8. Preparation and packaging of melon meal (Egusi)
9. Production of bread
10. Production and packaging of smoked fish
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Preparation and packaging of chips from sweet potatoe.
12. Production and packaging of Jams from orange fruits.
13. Production of detoxify cassava four
14. Production of soy cheese.
15. Identification and classification of Nigeria's food items into roots and tubers, cereals, legumes, fruits and vegetable and food of animal origin.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Production and packaging of cheese from raw milk.
17. Production and packaging of chicken.
18. Production of dried milk.
19. Production and packaging of dried meat.
20.Production and packaging of sausage.
21. Identification of diary products
22. Identification of milk products.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )

FOOD CHEM/ANALYSIS/QUALITY CONTROL:

1. Qualitative test for carbohydrate using iodine solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Qualitative test for carbohydrate using fehling solution.
3. Quality test for carbohydrate using Benedict solution
4. Quality test for carbohydrate using molish raegent.
5. Quality test for protein using copper sulphate and sodium hydroxide solution.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
6. Quality test for protein using Ninhydrin test.
7. Qualitative test for protein using Xanthoprotic test.
8. Water solubility of protein.
9. Denaturation of protein.
10. Demonstration of colour reactions of protein
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
11. Amphoteric nature of protein.
12. Classification of vitamins based on their solubilities.
13. Demonstration of Riboflavin.
14. Hydrolysis of sucrose: reparation.
15. Reaction of glucose.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
16. Test for cholesterol.
17. Determination of solubility of liquid.
18. Emulsification of oil.
19. Test for unsaturation.
20. Saponification test.
21. Test for fats and oil
22. Identifying natural and artificial emulsifying agent.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
23. Determination of moisture content in a food sample using oven method.
24. Determination of moisture content in food in a food sample using calcium carbide.
25. Determination of fat using gravimetric acid wet extraction method.
26. Determination of fat in food sample using volumetric and wet extraction method.
27. Determination of fat in food sample using soxhlet extraction method.
28. Protein determination by formol titration.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
29. Determination of protein content in food sample using kjehdal method.
30. Determination of vitamin c (Ascorbic acid)
31. Determination of carbohydrate using lane and Eynon method.
32. Determination of ash content in food sample.
33. Determination of acidity in fruit juice.
34.determination of sugar as a dissolved soild in fruit juice.
35. Determination of alcoholic content of fruit juice.
36. Determination of specific gravity of fruit juice.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
37. Determination of total soild in fruit juice.
38. Determination of pH in fruit juice
39. Determination of chloride in water.
40. Determination of alkalinity of water.
41. Determination of total hardness of water.
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
42. Determination of soild of water sample.
43. Determination of fruit and fruit juice content.
44. Determination of ion concentration in water using beer. Lambert's law and spectrophotometre.
45. Triangle test.
46. Multiple comparison test.
47. Ranking test.

FOOD MICROBIOLOGY:

1. Microbiological test on fruits and vegetables (determination of bacteria and fungi responsible for spoilage in fruit and vegetable)
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
2. Test for meat and meat product (to determine the pathogenic and non pathogenic spoilage on meat and meat products.
3. Culturing contaminated milk for coliforms test using Maconkay agar.(To detect the presence of coliform in contaminated milk and complex with whole milk)
4. Bacteriological test on milk(To evaluate quality and wholesomeness of CAN MILK)
5. Examination of bread for microbial contamination (To evaluate the rate of spoilage on bread)
6. Bacteriological test on beverages (To ascertain the level of microbial load in beverages) in a laboratory.
7. Bacteriological test on fish(To determine the presence of staphylococcus aureus )
TO VIEW ANY OF THIS PRACTICAL REPORT, GO TO ( www.fstpracticals..com )
8. Microscopic examination of canned and bottled food(To determine the wholesomeness of canned and bottle food products)
9. Investigation of food poisoning and infection.
10. Sampling of food for culturing on growth media and selection on incubation temperature.
11. Testing water for bacterial contamination.
12. Choosing medium for culturing.

and other practical and project works on. www.fstpracticals..com

This is an interesting Organization. Any forum for production and preservation because am a food scientist and also technologist.

try and locate the manufacturers