| FNT0001 | EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION | ₦3000 ($20) |
| FNT0002 | EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES | ₦3000 ($20) |
| FNT0003 | ISOLATION OF YEAST SACCHAROMYCES CEREVISIAE FROM PALM WINE FOR THE PRODUCTION OF BAKERS YEAST | ₦3000 ($20) |
| FNT0004 | PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT. | ₦3000 ($20) |
| FNT0005 | PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES | ₦3000 ($20) |
| FNT0006 | THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR | ₦3000 ($20) |
| FNT0007 | USE OF COMPOSITE BLENDS FOR BISCUIT MAKING | ₦3000 ($20) |
| FNT0008 | AN OVERVIEW OF IMPORTANCE OF ENRICHMENT IN FOOD PROCESSING | ₦3000 ($20) |
| FNT0009 | IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY | ₦3000 ($20) |
| FNT0010 | NUTRIENT COMPOSITION, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM, ROASTED AFRICAN YAM BEAN AND CRAYFISH | ₦3000 ($20) |
| FNT0011 | PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR | ₦3000 ($20) |
| FNT0012 | CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA | ₦3000 ($20) |
| FNT0013 | EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA | ₦3000 ($20) |
| FNT0014 | INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT SOLD IN LAGOS MARKETS | ₦3000 ($20) |
| FNT0015 | IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY | ₦3000 ($20) |
| FNT0016 | NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA | ₦3000 ($20) |
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