Explore Project Topics on: project topic on food preservation, storage and consumption

CHAPTER ONE 1.1 INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of... Continue Reading

ABSTRACT Preservation of food is a pre-requisite for food safety and security, bridging the gap between the site of production and site of consumption and the rising between demand and supply. There has been a problem of preserving seasonal food properly and disinfesting food without noticeable hazard to the consumer. There is also a noticeable... Continue Reading

ABSTRACT A solar dryer integrated with a simple bed rock was designed and constructed with locally available materials to dry tomatoes and pepper. The dryer was composed of solar collector, drying chamber, back up heater and airflow system all integrated together. The back-up heater provided alternative heating during cloudy weather conditions or... Continue Reading

 ABSTRACT A solar dryer integrated with a simple bed rock was designed and constructed with locally available materials to dry tomatoes and pepper. The dryer was composed of solar collector, drying chamber, back up heater and airflow system all integrated together. The back-up heater provided alternative heating during cloudy weather conditions... Continue Reading

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

TABLE OF CONTENT CHAPTER ONE 1.0 Introduction CHAPTER TWO: LITERATURE REVIEW 2.0 What are Food Additives and Preservatives 2.1 classifications of food additives and preservatives 2.2 important of food additives and preservatives 2.3 Additives,... Continue Reading

Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981). Additives is any substance not commonly regarded or used as a food, which is added to or used in or on... Continue Reading

CHAPTER ONE BACKGROUND TO THE STUDY 1.1    INTRODUCTION The roles of advertising on the consumption of fast food cannot be over emphasized. Advertising is an important part of the promotional mix which is one of the strategic importance’s. It can play a vital complementary role through working alongside of other promotional mix element. It... Continue Reading

CHAPTER ONE 1.0    INTRODUCTION Nutrition is the science of food, nutrients and other substances, their action, interaction and balance in relation to health and disease and the processes by which the organism ingests, digests, absorbs transports, utilizes and excretes food substances. The development of nutrition made food to be recognized as... Continue Reading

ABSTRACT This research work was carried out mainly to look with the ways of achieving sustainable food production in Enugu state through effective storage and marketing system. (a case study of Nkanu West Local Government Area Enugu state), the aim... Continue Reading

ABSTRACT This study was carried out to assess the food consumption pattern and micronutrient Intake of mothers in Ojo Local Government Area in Lagos State. One hundred and eighty respondents were selected randomly. Data was collected using food frequency and anthropometric... Continue Reading

ABSTRACT   This study is designed to evaluate quality management in mechanical construction projects in the oil and gas industry. This evaluation was done by assessing quality assurance, quality control and planning. Three hypotheses were postulated to answer research questions. The study adopted an audit method as an appraisal strategy. To this... Continue Reading

TABLE OF CONTENTS CHAPTERONE Introduction Background of the study Statement of the problem Objectives of the study Significance of the study CHAPTER TWO Literature review Unhealthy Fast Food Food and Cultural identity Meals as Occasions for Socialization Perception of Different Types of Food Processed Food (Fast Food) Appealing Nature of Fast... Continue Reading

TABLE OF CONTENTS CHAPTER ONE Introduction                                                                                                    Background of the study... Continue Reading

ABSTRACT This study was carried out to assess the food consumption pattern and micronutrient intake of mothers in Ojo Local Government Area in Lagos State. One hundred and eighty respondents were selected randomly. Data was collected using food frequency and anthropometric data such as height, weight and body mass index. Other date collected... Continue Reading

ABSTRACT This study was carried out to assess the food consumption pattern and micronutrient intake of  mothers in Ojo Local Government Area in Lagos State. One hundred and eighty respondents  were selected randomly. Data was collected using food frequency and anthropometric data  such as height, weight and body mass index. Other date collected... Continue Reading

CHAPTER ONE INTRODUCTION 1.0 INTRODUCTION Radioactivity can be defined as the spontaneous disintegration of nucleus of an atom with an emission of alpha, beta particles and gamma ray. The radiation burden of the... Continue Reading

THE CAUSES AND EFFECTS OF FOOD POISONING DUE TO THE CONSUMPTION OF IMPROPERLY PROCESSED GARRI IN EDO STATE: A CASE STUDY OF EGOR LOCAL GOVERNMENT AREA ABSTRACT In this project work the researcher examined and analyzed the causes and effects of food poison due to the consumption of improperly processed garri in five research questionnaires were... Continue Reading

ABSTRACT The study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state. One hundred and fifty respondents were selected from two markets using random sampling method. Data were collected using 24-hour dietary recall, diet history, anthropometric... Continue Reading

ABSTRACT The study was carried out to assess the food consumption pattern, lifestyle and body mass index of market women in Ikosi-isheri local government area of Lagos state. One hundred and fifty respondents were selected from two markets using random sampling method. Data were collected using 24-hour dietary recall, diet history, anthropometric... Continue Reading

ABSTRACT This study was carried out in Magu District in Mwanza Region (March 2012). The study aimed at assessing the contribution of district agricultural sector investment project on food security. The specific objectives were to identify the demographic characteristics of the respondents, to examine the pattern of district agricultural sector... Continue Reading

. ABSTRACT Food hygiene is a subject of great concern to anyone who cares about eating healthy and staying alive because the import of food borne illness can occasionally be grave. This research work was carried out among food handlers in Ahmadu Bello University... Continue Reading

ABSTRACT The foodborne disease remains a major Public Health problem across the globe. The high incidence of food borne illness has led to an increase in global concern about food safety. The purpose of this was to assess food safety, knowledge and practises among food handlers in restaurants in Nnewi Urban. The researcher utilized a cross... Continue Reading

ABSTRACT The adoption of impressive and positive attitude and practice towards food hygiene  and safety by street food vendors is crucial in enhancing healthy population in communities.  The study sought to examine food safety knowledge, attitude and practice of street food  vendors in Tamale Metropolis.  A sample size of 183 (128 [food... Continue Reading

INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work “logistic” has been a house hold name to a lot of people both undergraduates, graduates, researchers and mere especially... Continue Reading

ABSTRACT The study was carried out in Buhera District in 2013. The aim of the study was to assess the contribution of food aid on food security. The study sampled 30 households using simple random sampling who are the beneficiaries of food aid. Food aid programme is widely debated in the world and has made many people to believe that food aid has... Continue Reading

INTRODUCTION  From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector.  The work “logistic” has been a house hold name to a lot of people both undergraduates, graduates, researchers and mere... Continue Reading

THE PROBLEM OF LOGISTICS IN MARKETING FAST FOOD IN ENUGU STATE. (A CASE STUDY OF NOURISHA FOOD LIMITED). CHAPTER ONE INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work... Continue Reading

THE PROBLEM OF LOGISTICS IN MARKETING FAST FOOD IN ENUGU STATE. (A CASE STUDY OF NOURISHA FOOD LIMITED). CHAPTER ONE INTRODUCTION From many years now, there have been poor logistics management in all aspect of our economy especially in the area of marketing in such a way that its effect has been a set back in the marketing sector. The work... Continue Reading

Abstract  Food vendors are important in every socio-economic sector in developing countries, providing ready-to-eat food to the populace and in the process, they transmit pathogenic organisms to the food being sold. However, a very important but neglected source of these pathogenic bacteria is the phone handled by the food vendors. This study is... Continue Reading