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EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION

₦3000

EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES

₦3000

ISOLATION OF YEAST SACCHAROMYCES CEREVISIAE FROM PALM WINE FOR THE PRODUCTION OF BAKERS YEAST

₦3000

PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT

₦3000

PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES

₦3000

THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR

₦3000

AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING

₦3000

IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY

₦3000

PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR

₦3000

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

₦3000

EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA

₦3000

INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT SOLD IN LAGOS MARKETS

₦3000

IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY

₦3000

NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA

₦3000

IMPROVING THE DIETARY INTAKE OF DIABETIC PATIENTS

₦3000

HEALTH IMPLICATION OF STEROID FATTENED LIVESTOCK IN LAGOS MARKET AND THE IMPLICATION OF THEIR LIPID PROFILE FOR HUMAN NUTRITION.

₦3000

NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM, BEAN AND CRAYFISH

₦3000

CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA

₦3000