food technology thesis topics

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Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

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160 Excellent Food Research Paper Topics for Students

Table of Contents

Are you a food science or food technology student searching for unique topics for your research paper? If yes, then this blog post is for you. Here, for your convenience, we have shared a list of the best 160 food research paper topics and ideas on various themes related to the subject.

Basically, food is essential for all living things because of the nutritional support it provides. Hence, it is impossible to imagine life without food. Moreover, in the fast-moving digital era, along with the development of technology, food has also taken different forms. In specific, processed food, packaged food, fast food and ready-made food with added preservatives are dominating human life. Due to these advancements in the food industry and the changes in the food style, certain health diseases also affect humans.

As food is one of the basic needs, a lot of research activities are being conducted in the field of food processing, food technology, food science, dairy technology, food safety, nutrition, and dietetics. So, for preparing your food research paper, you can also choose any intriguing topic from any of these domains.

List of Food Research Paper Topics

Whenever you get stuck with what topic to choose for your food research paper or essay, the list of ideas presented below will be more helpful to you. Explore the entire list and pick any food research topic that you feel is appropriate for you.

Food Research Paper Topics on Nutrition

• What are the most important types of nutrition to help body development?
• Bone density and poor nutrition: the correlation
• How affordable are nutritional supplements for poor people?
• The worldwide status of vitamin D nutrition
• Is it safe to use nutritional supplements to help bone density?
• Why is food science important in human nutrition?
• Why are amino acids important to the growth of muscles?
• How do the dietary habits of females affect their overall nutrition?
• An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
• Nutrition-related health effects of organic foods
• Do dry beans serve proper nutrition and health benefits?
• Is organic milk a significant source of nutrition?
• Increased nutrition regulations on fast food restaurants
• Food preferences and nutrition culture
• Qualitative analysis of natural nutritional supplements.
• Should children be fed more dietary products like milk or less?
• Women and diet around the world.
• What are Clinical Nutrition and Dietetics?
• Discuss the sugar reduction strategies in foods
• Microbial safety evaluation of sugar-reduced foods and beverages
• Discuss the health effects of fermented foods containing added sugars
• Discuss some novel and emerging techniques for the detection of mycotoxins  in foods
• How to remove mycotoxins from foods?
• Psychological issues connected to food

Research Paper Topics on Food Safety

• Food and antimicrobial resistance
• How to eliminate the risk of botulism?
• How to effectively reduce the risk of food allergies?
• Meat and resistance to antimicrobials
• Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes
• Food safety and inspection service in your country
• Food safety risk assessment
• The role of government in food safety
• Food safety and health violations at the workplace.
• What consumers must know about Avian Influenza
•  Food and antimicrobial resistance
•  How to reduce the risk of botulism?
•  Health concerns for the use of coffee and caffeine
• Are color additives safe?
• How a community can contribute to ensuring food safety?
• Discuss the phenomena of negative-calorie foods
• Why it is important to ensure food safety for all?

Research Topics on Food Science

• What happens to stored foods?
• Factors that influence the taste of wine
• How to effectively prevent food poisoning?
• The influence of ethanol and pH balance on taste.
• How to influence the psychology of eating?
• What’s wrong with food addiction?
• Production and uses of protein hydrolysates and removal of bittering principles
• A comparative study on the physio-chemical properties of vegetable oils
• The innovative ways to help to fight against Food Waste.
• Toxicity of the aqueous environment
• Why food science is important in human nutrition
• How dietary habits of females affect their overall nutrition
• Influence of Food Science on the Diet of Persons
• Promoting Food Safety

Food Essay Topics

• The effects of fast food on society
• Should fast foods be sold in hospitals?
• An analysis of the socio-economic benefits of the fast-food industry.
• Do we need more fast-food restaurants in society?
• Certain food groups should not be mixed – true or false?
• What are the chronic diseases of lifestyle?
• What are immune-boosting foods?
• Protective fats are found in seeds and nuts.
• Food presentation is a form of art.
• The risks of eating junk food
• The influence of food on America
• Food culture and obesity
• The future of food
• How has technology changed the way we eat?
• How do biofuels impact the food industry?
• Nutrition: Food Containing Calories
• Negative Influence of Fast Foods
• Food Science and Technology of Genetic Modification.
• Fast Food and Obesity Link

Argumentative Food Research Topics

• What is the most salubrious way to cook eggs?
• Are burgers sandwiches?
• The pros and cons of grass-fed beef vs. grain-fed beef.
• Is it possible to make good pizza at home?
• Is a low glycemic index meal for a Neapolitan pizza a suitable choice for diabetes patients?
• The health impacts of vegetarian and vegan diets.
• Oxidative DNA damage in prostate: Can cancer patients consume tomato sauce?
• What is the best way to boil rice?
• Is it easy to become addicted to food quickly?
• Overeating suppresses the immune system.
• Do you think that abortion should be made illegal?
• Do you think that animal testing should be banned?
• Do you think that manufacturers are responsible for the effects of the chemicals used in creating their products?
• Should Hospitals Ban Fast Food Outlets?
• Where should food sauce be stored?

Read here:   Argumentative Essay Topics That You Must Consider

Interesting Food Research Topics

• Are emotions related to consuming chocolates?
• What causes raised acid levels in the body?
• Should a vegetarian take vitamin and mineral supplements?
• The role of tartrazine in foods such as butter and margarine
• Do trans fats, found in many kinds of margarine, lead to cancer?
• The Role of super-food in our health
• Does green tea help burn kilojoules?
• Does an apple a day keep the doctor away?
• Why the humble lentil is considered a superfood?
• The role of sodium in sports drinks
• Coconut oil and Alzheimer’s disease
• The role of honey in healing wounds.
• Food additives: Artificial Sweeteners
• Freshly extracted juices are the ultimate source of live enzymes.
• How does the consumption of sugared soda drinks cause cell aging?
• Is raw juice fasting effective for detoxifying?
• Does poor detoxification lead to inflammation?
• Does garlic help regulate insulin metabolism?
• Is there a link between tartrazine and hyperactivity in children?
• Organic food and healthy eating.
• Our health and fast food from McDonald’s.
• Fast food is a social problem of our time.
•  National cuisine is like healthy competition for fast food.

Amazing Food Research Ideas

• Is Genetically Modified Food Safe for Human Bodies and the Environment?
• The role of plant sterols in treating high cholesterol.
• Is there one optimal diet to suit everyone’s sporting needs?
• Flavonoids – powerful antioxidants that prevent the formation of free radicals.
• Explain the impact of caffeine on health.
• Compare and contrast home-cooked meals and fast food.
• The role of biotechnology and research in fulfilling the nutritional needs of people at a low price.
• The winemaking process.
• Myths of good and bad cholesterol.
• Calcium deficiency and milk
• The effects of sweeteners and sugar on health.
• Is it healthy to skip breakfast?
• Should plastic food packaging be banned?
• Are beans a good substitute for meat proteins?
• Food sensitivities in children.
• Calcium sources for dairy-allergic people.
• What are the advantages of the macrobiotic diet?
• The impacts of a long-term ketogenic diet on health
• What are the healthiest sugar substitutes?
• Low Carb Diet Craze

Trending Food Research Paper Topics

• Millenials: Food Trendmakers
• Write about the production of Organic Food
• Describe the connections between stress, junk foods, and obesity
• Critical analysis of the issues related to fast safety in modern agriculture
• Pizza and London Cheese Cake are the two most favorite foods among Americans: Explain
• Discuss the food items consumed by the people belonging to America’s working class
• Critical analysis of the results and implications of the slow food movement in America
• Explain the importance of meeting Sustainable Development Goal 2: Zero Hunger for ensuring food safety globally
• Describe the benefits and limitations of using 3D food printers and robotics in the food industry
•  Describe the significance of the digital food management system
• Describe the three most popular food technologies and their use
• Discuss the top ten food technology trends in 2023
• Discuss the benefits and limitations of alternative protein sources and personalized nutrition
• Analyze the use and effectiveness of ‘Restaurant Voice Bots’ in the US-based startup named Orderscape
•  Describe the importance of using eco-friendly materials for the packaging of baby foods
• Discuss the prospects for the development of food industry enterprises using molecular cuisine technology
• Analyze the pros and cons of food tourism in the context of developing nations.

Captivating Food Research Topics

• Evaluate the properties of Oil obtained from Carica Papaya Seeds.
• Discuss the effects of blending cow milk with soy milk and analyze the quality of yogurt.
• Evaluate the vegetable oil refining process and its food value.
• Explain the functional properties of plantain flour.
• Evaluate the nutrient constituents of fresh forages and formulated diets.
• Analyze the impact of nutrition education on the dietary habits of females.
• Analyze the use of composite blends for biscuit making.
• Discuss the storage time effects on the functional properties of Bambara groundnut.
• Write about the additives and preservatives used in food processing and preservation.
• Analyze the physical and chemical properties of soya beans.

Out of the top 150+ food research paper topics suggested in this blog post, pick an ideal topic of your choice. In order to make your work successful, when writing your food research paper, first, prepare an outline and then compose the content by providing the relevant facts and evidence supporting the main points of your topic.

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Department of Food Science

Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

Crystallization and morphology of vegetable oils

Crystallization and morphology of vegetable oils and factors affecting these phenomena to develop green and sustainable fractionation processes for the food industry

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Diglyceride removal in vegetable oil

Investigation of process conditions and efficiencies for adsorption and enzymatic hydrolysis of diglycerides in vegetable oils

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

Extraction and Purification of RuBisCO for Future Food Applications

Interested in sustainable protein, processing, and functional properties? This is the project for you

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Exploring the future of hemp protein-structure and functionality

Shaping future food ingredients for a more sustainable food industry

Extraction and characterization of pea protein

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

Cultivated meat in bioreactors

Take cultivated meat from lab scale to bioreactors

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Food technology neophobia as a psychological barrier to clean meat acceptance

Exploring the design space for human-food-technology interaction: an approach from the lens of eating experiences.

Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

Errors in Making Indirect Questions in the Interlanguage of Students at the Faculty of Food Technology

In this paper, the author attempts to identify the most common errors that occur in the interlanguage of students at the Faculty of Food Technology when formulating indirect questions in English language. According to Processability theory (PT), language is acquired in a predictable way, in six stages, the last stage being acquiring word order in subordinate clauses, i.e. cancelling inversion. Since interlanguage presents a dynamic language system that retains some features of the first language or generalizes the second language rules in speech or writing, the origin of errors can be found in mother tongue or in the misapplication of the rules when adopting a second language. Although PT is not concerned with the errors made by the second language learners, this paper will try to identify the origin of errors that appear in the students' interlanguage and the acquisition of the last stage, i.e. the word order in subordinate clauses. In that way, it will be determined whether the errors (inter- or intralingual) made by the students prevent them from acquiring the last stage of PT.

Substitusi Tepung Ubi Jalar Ungu dan Tepung Tempe pada Bolu Cukke Merupakan Alternatif PMT untuk Ibu Hamil dan Balita

Supplementary food, especially for vulnerable groups such as pregnant women and toddlers, is one strategy in dealing with nutritional problems, especially during the COVID-19 pandemic. The aim of the study was to determine the acceptability of Bolu Cukke with purple sweet potato flour and tempeh flour substitutes. Experimental research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health Makassar with a total of 50 panelists in 2019. The nutritional content was analyzed using the Kjhedal method for protein, gravimetry for fat, and titrimetry for carbohydrates. Acceptance test was analyzed using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the color and aroma of the four sample groups were different (p=0.000 and p=0.028), while there was no difference in texture and taste. Based on the nutritional content, group C had the highest protein content, group A had the highest fat content while group D had the highest carbohydrate content.

Mutu Gizi Aneka Kudapan Cokibus

Snacks are small meals usually served with drinks, both for daily use and for special occasions. Cokibus snack is a snack that is made to complement the intake of nutrients, especially for children who experience stunting. Makassar City has more malnourished children than other cities/districts, namely 22.1% underweight, 25.2% stunting, and 9.4% wasting. This study aims to determine changes in nutritional quality, namely the levels of macronutrients, iron, and calcium in various Cokibus snacks. This type of research is laboratory research. The sample consisted of 4 kinds of snacks, 1 type of Cokibus consisting of standard, and one substitution treatment of 10% snakehead fish meal. Each sample was repeated twice, so there were 16 samples in total. The research was conducted at the Food Technology Laboratory, Department of Nutrition, Poltekkes, Ministry of Health, Makassar, and the sample was examined at the Quality Control Laboratory of SMTI Makassar. The results showed that per 100 grams of various Cokibuses, the average carbohydrate content decreased -0.1%, protein content increased between 0.21% to 0.72%, fat increased 0.02% to 0.12%, iron increased between 0.43% to 0.63%. Calcium also increased between 0.29% to 0.85%. The snack with the highest increase in nutritional content was Charrot muffins, and the lowest increase in nutritional value was Chobus cupcakes.

Sentul Fruit (Sandoricum koetjape) Peel as Anti-Inflammation for Gingivitis after Scaling

Various herbs are used as analgesic, anti-inflammatory, anti-bacterial, anti-fungal, expectorant, anti-plaque and odorant. Sentul is an edible fruit and is also used in traditional medicinal herbs which can treat diarrhea, relieve fever, and as an anthelmintic. Sentul bark methanol extract can inhibit the growth of fungus Candida albican by 39.65%. In addition, the ethyl acetate extract of the sentul leaves also has anti-bacterial activity. The aim of this study is to determine the effect of fractionation with different types of solvents on the phytochemical compounds of Sentul fruit peel in Bali province. This research is an experimental study in a laboratory with qualitative and quantitative analysis models of chemical compounds. This research was carried out from March to August 2021. The research location was carried out in the laboratory of the Faculty of Food Technology, Udayana University. Sample criteria was old Sentul peel, about 30 kilograms. Data was collected based on the results of examinations from the Laboratory of the Faculty of Food Technology, Udayana University which subsequently analyzed qualitatively and descriptively. From several phytochemical compounds, flavonoids, saponins and tannins are aromatic hydroxyl groups that act as antibacterial. Therefore, seen from the highest levels of flavonoids, saponins and tannins, aqua fraction of Sentul ethanol extract is the best treatment with flavanoid levels of 11476.16 mg/100g QE, tannins 88.605 mg/g and saponins 6.862 mg/g.

Venture capital accelerates food technology innovation

Research of the influence of the components of chocolate glazes on their rheological characteristics.

Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

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Home » Blog » Dissertation » Topics » Science » Food Science » 80 Food Science Research Topics

80 Food Science Research Topics

FacebookXEmailWhatsAppRedditPinterestLinkedInTo all the aspiring food scientists out there, hungry for knowledge and eager to make a mark in the delectable world of culinary exploration, your quest for compelling research topics in food science ends right here. Welcome to our blog post, where we proudly present a comprehensive list of captivating research topics in food science […]

To all the aspiring food scientists out there, hungry for knowledge and eager to make a mark in the delectable world of culinary exploration, your quest for compelling research topics in food science ends right here. Welcome to our blog post, where we proudly present a comprehensive list of captivating research topics in food science tailored for students pursuing undergraduate, master’s, or doctoral degrees.

Food science, an artful blend of science and gastronomy, offers an array of opportunities for students at the undergraduate, master’s, and doctoral levels to dive into intriguing research avenues. From savouring the chemistry behind delectable flavours to delving into sustainable food production and innovative culinary technologies, each research topic promises to ignite your passion and curiosity.

While related, Food Science and Nutrition are distinct fields with different focus areas. Food science is the scientific study of food, including its composition, processing, preservation, and safety. Nutrition is the study of how nutrients in food impact human health and well-being.

Let this guide be your compass as you embark on an exciting journey of discovery fueled by the joy of unearthing knowledge that will shape the future of our food systems. So, fasten your apron and prepare to savour the feast of food science research possibilities that await you! Let’s dive in!

A List Of Potential Research Topics In Food Science:

• Assessing the nutritional profile and health benefits of ancient grains.
• Evaluate the healthy and functional properties of alternative protein sources.
• The impact of food processing techniques on nutritional quality and safety.
• Impact of Brexit on food supply chains in the UK: analyzing challenges and opportunities in a post-EU market.
• Investigating the use of edible films in minimizing food waste.
• Exploring the potential of plant-based meat alternatives in the market.
• Assessing the safety and quality of genetically modified foods.
• Evaluating the safety and quality of novel food ingredients.
• Investigating food fraud and adulteration in global food supply chains.
• Investigating the impact of dietary fibre on gut microbiota and health.
• Exploring the use of edible coatings to preserve fresh fruits and vegetables.
• Assessing the potential of cultured meat in reducing environmental footprint.
• Remote sensing and digital technologies in agriculture and food production post-COVID-19: enhancing efficiency and resilience.
• The role of food fortification and enrichment programs in addressing nutritional deficiencies in the UK.
• Evaluating the impact of food storage conditions on shelf life and quality.
• Investigating the use of novel ingredients in gluten-free food products.
• Analyzing the impact of food additives on human health and safety.
• Analyzing the effect of food processing on phytochemical content in fruits and vegetables.
• Understanding the role of plant-based diets in chronic disease prevention.
• Analyzing the potential of cellular agriculture in food production.
• Assessing the impact of food processing on amino acid and protein profiles.
• The impact of COVID-19 on food allergen management and labelling regulations: implications for allergic consumers.
• The role of plant-based proteins in sustainable food systems.
• Assessing the impact of food processing on foodborne toxin formation.
• Impact of COVID-19 on food retail and consumer behaviour in the UK: lessons learned and future preparedness.
• Food waste management in the UK: assessing strategies for reducing food losses and environmental impact.
• Understanding the impact of high-pressure processing on food safety and quality.
• Evaluating the impact of climate change on crop yields and food security.
• Food tourism and gastronomy: adapting to the new regular post-COVID-19 and opportunities for economic recovery.
• Assessing the potential of algae as a sustainable food source.
• Food safety regulations and compliance in the UK: a case study of implementation and enforcement.
• Analyzing the effect of food structure on digestive enzyme activity.
• Analyzing consumer perception and acceptance of novel food products.
• Analyzing the impact of food processing on food allergens.
• Understanding the impact of food processing on lipid oxidation and rancidity.
• Evaluating the health benefits of fermented dairy products.
• Evaluating the health implications of ultra-processed foods consumption.
• Understanding the microbial ecology of fermented foods and beverages.
• The potential of plant-based proteins as sustainable alternatives to animal-based proteins: a comparative review of nutritional profiles and functional properties.
• Examining the potential of insects as a sustainable protein source in human diets.
• The role of dietary fibre in promoting gut health and microbiota diversity.
• Analyzing the potential of seaweed as a sustainable food source.
• Evaluating the health benefits and safety of edible insects as novel food sources: a systematic review of human consumption studies.
• Food safety and hygiene practices in the food service industry: a critical review of compliance and risk factors.
• Sustainable food production and consumption in the UK: assessing progress and identifying pathways for improvement.
• Investigating the antimicrobial properties of plant-derived food compounds.
• Investigating the impact of food processing on nutritional losses in frozen foods.
• Assessing the health benefits of bioactive compounds in functional foods.
• Analyzing the use of edible films and coatings in extending the shelf life of fresh produce in the UK.
• Analyzing the potential of aquaculture in sustainable seafood production.
• Dietary patterns and eating habits change post COVID-19: assessing the impact on public health and Nutrition.
• Evaluating the potential of food waste valorization for sustainable food production.
• The impact of food packaging materials on food quality and shelf life: a comprehensive review of packaging innovations and performance.
• Understanding the impact of food processing on foodborne pathogens.
• Evaluating the nutritional content and health benefits of alternative grain varieties.
• The role of natural food preservatives in ensuring food safety: a comprehensive review of efficacy and mechanisms.
• Understanding the role of food microbiota in human health.
• Food waste management and sustainability post-COVID-19: strategies for reducing food losses and environmental impact.
• Investigating the impact of food processing on nutrient retention in canned foods.
• Understanding the role of the gut-brain axis in food preference and behaviour.
• The role of dietary patterns in promoting heart health and cardiovascular disease prevention.
• Analyzing the role of prebiotics and probiotics in gut health and immune function: a meta-analysis of clinical studies.
• Exploring sustainable food packaging materials from agro-waste.
• The role of food labelling and packaging regulations in consumer choices: a UK perspective.
• The impact of food processing on allergenicity and food allergen management: a critical review of analytical methods and risk assessment.
• Food fraud and authenticity: a systematic review of analytical techniques for detecting adulteration and mislabeling in food products.
• Exploring novel food packaging technologies for extended shelf life and sustainability.
• Investigating the impact of irradiation on food safety and nutritional quality.
• Consumer perception and behaviour towards food purchasing and consumption post-COVID-19: implications for food industry marketing and product development.
• Evaluating the potential of plant-based diets and meat alternatives in the UK market: consumer trends and challenges.
• Novel food technologies in the UK: adoption, challenges, and implications for food industry innovation.
• The impact of food processing on foodborne pathogen inactivation.
• Assessing the impact of food processing methods on nutrient retention and bioavailability: a systematic review of current literature.
• The use of nanotechnology in enhancing food quality and safety.
• Analyzing the role of edible insects in sustainable food systems post COVID-19.
• Evaluating the efficacy of food safety training and education programs for food handlers: a systematic review of knowledge transfer and behaviour change.
• The role of fermentation in enhancing the nutritional value of foods.
• Assessing the role of probiotics in gut health and immune function.
• Food supply chain resilience and security post-COVID-19: analyzing vulnerabilities and strategies for future pandemic preparedness.
• The impact of food preservation techniques on sensory characteristics.

In conclusion, this diverse list of food science research topics offers exciting opportunities for students pursuing dissertations at different degree levels. Whether you are an undergraduate, master’s, or doctoral candidate, the field of food science presents a rich landscape of possibilities to explore. From delving into the safety and sustainability of food production to unravelling the mysteries of Nutrition and consumer behaviour , each research topic offers the potential for groundbreaking discoveries and meaningful contributions to the world of food science. So, seize this chance to embark on a journey of academic excellence and innovation as you choose a research topic that ignites your passion and curiosity. Let these topics be the stepping stones to a future where your work shapes how we produce, consume, and enjoy the foods that nourish us. Happy researching!

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Agriculture and Food Technology Research Paper Topics

See our collection of agriculture and food technology research paper topics . This page lists 19 topics and provides an overview of agriculture and food technology development.

1. Activated Carbon

Activated carbon is made from any substance with a high carbon content, and activation refers to the development of the property of adsorption. Activated carbon is important in purification processes, in which molecules of various contaminants are concentrated on and adhere to the solid surface of the carbon. Through physical adsorption, activated carbon removes taste and odor-causing organic compounds, volatile organic compounds, and many organic compounds that do not undergo biological degradation from the atmosphere and from water, including potable supplies, process streams, and waste streams. The action can be compared to precipitation. Activated carbon is generally nonpolar, and because of this it adsorbs other nonpolar, mainly organic, substances. Extensive porosity (pore volume) and large available internal surface area of the pores are responsible for adsorption. Activated carbon also found wide application in the pharmaceutical, alcoholic beverage, and electroplating industries; in the removal of pesticides and waste of pesticide manufacture; for treatment of wastewater from petroleum refineries and textile factories; and for remediation of polluted groundwater. Although activated carbons are manufactured for specific uses, it is difficult to characterize them quantitatively. As a result, laboratory trials and pilot plant experiments on a specific waste type normally precede installation of activated carbon facilities.

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Get 10% off with 24start discount code, 2. biological pest control.

Insect outbreaks have plagued crop production throughout human history, but the growth of commercial agriculture since the middle of the nineteenth century has increased their acuteness and brought forth the need to devise efficient methods of insect control. Methods such as the spraying of insecticides, the application of cultural methods, the breeding of insect-resistant plants, and the use of biological control have increasingly been used in the twentieth century. Traditionally limited to checking the populations of insect pests through the release of predatory or parasitic insects, biological control now refers to the regulation of agricultural or forest pests (especially insects, weeds and mammals) using living organisms. It also includes other methods such as the spraying of microbial insecticides, the release of pathogenic microorganisms (fungi, bacteria or viruses), the release of male insects sterilized by radiation, the combination of control methods in integrated pest management programs, and the insertion of toxic genes into plants through genetic engineering techniques. Biological control is also directed against invasive foreign species that threaten ecological biodiversity and landscape esthetics in nonagricultural environments.

3. Crop Protection and Spraying

Humans have controlled agricultural pests, both plants and insects, that infest crops with a variety of biological and technological methods. Modern humans developed spraying pest management techniques that were based on practical solutions to combat fungi, weeds, and insects. Ancient peoples introduced ants to orchards and fields so they could consume caterpillars preying on plants. Chinese, Sumerian, and other early farmers used chemicals such as sulfur, arsenic, and mercury as rudimentary herbicides and insecticides. These chemicals were usually applied to or dusted over roots, stems, or leaves. Seeds were often treated before being sowed. As early as 200 BC, Cato the Censor promoted application of antipest oil sprays to protect plants in the Roman Republic. The nineteenth century potato famine and other catastrophic destruction of economically significant crops including vineyard grapes emphasized the need to improve crop protection measures. People gradually combined technological advances with biological control methods to initiate modern agricultural spraying in the late nineteenth century. Such crop protection technology was crucial in the twentieth century when large-scale commercial agriculture dominated farming to meet global demands for food. Individual farms consisted of hundreds to thousands of acres cultivated in only one or two crop types. As a result, spraying was considered essential to prevent devastating economic losses from pest damage associated with specific crops or locales.

4. Dairy Farming

Throughout the world, especially in the Northern Hemisphere, milk, cheese, butter, ice cream, and other dairy products, have been central elements of food production. Over the centuries improvements in cattle breeding and nutrition, as well as new dairy techniques, led to the increased production of dairy goods. Hand-operated churns and separators were used to make butter and cream, and those close to a barnyard had access to fresh milk. By the late nineteenth century, new science and technology had begun to transform dairy production, particularly in the U.S. and Europe. Rail transportation and iced and refrigerated boxcars made it easier to transport milk to more distant markets. Successful machinery for separating milk from cream came from the DeLaval Corporation in 1879, and the Babcock butterfat tester appeared in 1890. The first practical automated milking machines and commercial pasteurization machines were in use in the decades before 1900. Louis Pasteur’s contribution to the dairy industry— discovering the sterilization process for milk— was substantial. By heating milk, pasteurization destroys bacteria that may be harmful to humans. The pasteurization process also increases the shelf life of the product by eliminating enzymes and bacteria that cause milk to spoil. Milk is pasteurized via the ‘‘batch’’ method, in which a jacketed vat is surrounded by heated coils. The vat is agitated while heated, which adds qualities to the product that also make it useful for making ice cream. With the ‘‘continuous’’ method of pasteurization, time and energy are conserved by continuously processing milk as a high temperature using a steel-plated heat exchanger, heated by steam or hot water. Ultra-high temperature pasteurization was first used in 1948.

5. Farming and Agricultural Methods

Agriculture experienced a transformation in the twentieth century that was vital in increasing food and fiber production for a rising global population. This expansion of production was due to mechanization, the application of science and technology, and the expansion of irrigation. Yet these changes also resulted in the decimation of traditional agricultural systems and an increased reliance on capital, chemicals, water, exploitative labor conditions, and the tides of global marketing. A sign of the transformation of agriculture in the twentieth century was the shift from China and India as countries often devastated by famine to societies that became exporters of food toward the end of the century. As the world’s technological leader, the U.S. was at the vanguard of agricultural change, and Americans in the twentieth century experienced the cheapest food in the history of modern civilization, as witnessed by the epidemic of obesity that emerged in the 1990s. Unfortunately, this abundance sometimes led to overproduction, surplus, and economic crisis on the American farm, which one historian has labeled ‘‘the dread of plenty.’’

6. Farming and Growth Promotion

Early in the twentieth century, most farmers fed livestock simple mixtures of grains, perhaps supplemented with various plant or animal byproducts and salt. A smaller group of scientific agriculturalists fed relatively balanced rations that included proteins, carbohydrates, minerals, and fats. Questions remained, however, concerning the ideal ratio of these components, the digestibility of various feeds, the relationship between protein and energy, and more. The discoveries of various vitamins in the early twentieth century offered clear evidence that proteins, carbohydrates, and fats did not supply all the needs of a growing animal. Additional research demonstrated that trace minerals like iron, copper, calcium, zinc, and manganese are essential tools that build hemoglobin, limit disease, and speed animal growth. Industrially produced nonprotein nitrogenous compounds, especially urea, have also become important feed additives. The rapid expansion of soybean production, especially after 1930, brought additional sources of proteins and amino acids within the reach of many farmers. Meanwhile, wartime and postwar food demands, as well as a substantial interest in the finding industrial uses for farm byproducts, led to the use of wide variety of supplements—oyster shells, molasses, fish parts, alfalfa, cod liver oil, ground phosphates, and more.

7. Farming Mechanization

Mechanization of agriculture in the twentieth century helped to dramatically increase global production of food and fiber to feed and clothe a burgeoning world population. Among the significant developments in agricultural mechanization in the twentieth century were the introduction of the tractor, various mechanical harvesters and pickers, and labor-saving technologies associated with internal combustion engines, electric motors, and hydraulics. While mechanization increased output and relieved some of the drudgery and hard work of rural life, it also created unintended consequences for rural societies and the natural environment. By decreasing the need for labor, mechanization helped accelerate the population migration from rural to urban areas. For example, in 1790, 90 percent of Americans worked in agriculture, yet by 2000 only about 3 percent of the American workforce was rural. Blessed with great expanses of land and limited labor, technologically inclined Americans dominated the mechanization of agriculture during the twentieth century. Due to mechanization, irrigation, and science, the average American farmer in 1940 fed an estimated ten people, and by 2000 the number was over 100 people. Yet even as mechanization increased the speed of planting and harvesting, reduced labor costs, and increased profits, mechanization also created widespread technological unemployment in the countryside and resulted in huge losses in the rural population.

8. Fertilizers

As the twentieth century opened, fertilizers were a prominent concern for farmers, industrialists, scientists, and political leaders. In 1898, British scientist William Crookes delivered a powerful and widely reported speech that warned of a looming ‘‘famine’’ of nitrogenous fertilizers. According to Crookes, rising populations, increased demand for soil-depleting grain products, and the looming exhaustion of sodium nitrate beds in Chile threatened Britain and ‘‘all civilized nations’’ with imminent mass starvation and collapse. Yet Crookes also predicted that chemists would manage to discover new artificial fertilizers to replace natural and organic supplies, a prophecy that turned out to encapsulate the actual history of fertilizers in the twentieth century. In addition to obvious links to increased agricultural production, the modern fertilizer industry has been linked with a number of concerns beyond the farm. For example, the short-lived phosphate boom on the Pacific island of Nauru offers a telling case study of the social consequences and environmental devastation than can accompany extractive industries. Further, much of the nitrogen applied to soils does not reach farm plants; nitrates can infiltrate water supplies in ways that directly threaten human health, or indirectly do so by fostering the growth of bacteria that can choke off natural nutrient cycles. To combat such threats, the European Union Common Agricultural Policy includes restrictions on nitrogen applications, and several nations now offer tax incentives to farmers who employ alternative agricultural schemes. Nevertheless, the rapidly growing global population and its demand for inexpensive food means that artificial fertilizer inputs are likely to continue to increase.

9. Fish Farming

Controlled production, management, and harvesting of herbivorous and carnivorous fish has benefited from technology designed specifically for aquaculture. For centuries, humans have cultivated fish for dietary and economic benefits. Captive fish farming initially sustained local populations by supplementing wild fish harvests. Since the 1970s, aquaculture became a significant form of commercialized farming because wild fish populations declined due to overfishing and habitat deterioration. Growing human populations increased demand for reliable, consistent sources of fish suitable for consumption available throughout the year. Fish farming technology can be problematic. If genetically engineered fish escape and mate with wild fish, the offspring might be unable to survive. Cultivated fish live in crowded tanks that sometimes cause suffocation, diseases, and immense amounts of waste and pollutants. Antibiotic use can sometimes result in resistant microorganisms. Coastal fish farms, especially those for shrimp, can be environmentally damaging if adjacent forests are razed.

10. Foods Additives and Substitutes

Advances in food and agricultural technology have improved food safety and availability. Food technology includes techniques to preserve food and develop new products. Substances to preserve and enhance the appeal of foods are called food additives, and colorings fit into this category of additives that are intentionally included in a processed food. All coloring agents must be proven to be safe and their use in terms of permitted quantity, type of food that can have enhanced coloring, and final level is carefully controlled. Fat substitutes on the other hand are technically known as replacers in that they replace the saturated and/or unsaturated fats that would normally be found in processed food as an ingredient or that would be added in formulation of a processed food. Usually the purpose is to improve the perceived health benefit of the particular food substance. Technically speaking, substitutes are not additives but their efficacy and safety must be demonstrated.

11. Food Preparation and Cooking

Twentieth century technological developments for preparing and cooking food consisted of both objects and techniques. Food engineers’ primary objectives were to make kitchens more convenient and to reduce time and labor needed to produce meals. A variety of electric appliances were invented or their designs improved to supplement hand tools such as peelers, egg beaters, and grinders. By the close of the twentieth century, technological advancements transformed kitchens, the nucleus of many homes, into sophisticated centers of microchip-controlled devices. Cooking underwent a transition from being performed mainly for subsistence to often being an enjoyable hobby for many people. Kitchen technology altered people’s lives. The nineteenth-century Industrial Revolution had initiated the mechanization of homes. Cooks began to use precise measurements and temperatures to cook. Many people eagerly added gadgets to their kitchens, ranging from warming plates and toasters to tabletop cookers. Some architects designed kitchens with built-in cabinets, shelves, and convenient outlets to encourage appliance use. Because they usually cooked, women were the most directly affected by mechanical kitchen innovations. Their domestic roles were redefined as cooking required less time and was often accommodated by such amenities as built-in sinks and dishwashers. Ironically, machines often resulted in women receiving more demands to cook for events and activities because people no longer considered cooking to be an overwhelming chore.

12. Food Preservation by Cooling and Freezing

People have long recognized the benefits of cooling and freezing perishable foods to preserve them and prevent spoilage and deterioration. These cold storage techniques, which impede bacterial activity, are popular means to protect food and enhance food safety and hygiene. The food industry has benefited from chilled food technology advancements during the twentieth century based on earlier observations. For several centuries, humans realized that evaporating salt water removed heat from substances. As a result, food was cooled by placing it in brine. Cold storage in ice- or snow-packed spaces such as cellars and ice houses foreshadowed the invention of refrigerators and freezers. Before mechanical refrigeration became consistent, freezing was the preferred food preservation technique because ice inhibited microorganisms. Freezing technology advanced to preserve food more efficiently with several processes. Blast freezing uses high-velocity air to freeze food for several hours in a tunnel. Refrigerated plates press and freeze food for thirty to ninety minutes in plate freezing. Belt freezing quickly freezes food in five minutes with air forced through a mesh belt. Cryogenic freezing involves liquid nitrogen or Freon absorbing food heat during several seconds of immersion.

13. Food Preservation by Freeze Drying, Irradiation, and Vacuum Packing

Humans have used processes associated with freeze-drying for centuries by placing foods at cooler high altitudes with low atmospheric pressure where water content is naturally vaporized. Also called lyophilization, freeze-drying involves moisture being removed from objects through sublimation. Modern freeze-drying techniques dehydrate frozen foods in vacuum chambers, which apply low pressure and cause vaporization. Irradiation is less successful than freeze-drying. Prior to irradiation, millions of people worldwide became ill annually due to contaminated foods with several thousand being hospitalized or dying due to food-borne pathogens. By exposing food to an electron beam, irradiation enhances food safety. Irradiated human and animal feed, especially grain, can be transported over distances and stored for a long duration without spoiling or posing contamination hazards. The radura is the international food packaging symbol for irradiation. Vacuum-packing food technologies involve a process that removes empty spaces around foods being packaged. Vacuum technology uses environments artificially modified to have atmospheric pressures that are lower than natural conditions. Vacuum packing extends the shelf life of food. The U.K. Advisory Committee on the Microbiological Safety of Foods warned that anaerobic pathogens such as C. botulinum can grow in vacuum-packed foods. Because vacuum packing often results in rubbery sliced cheese, some manufacturers use the modified atmosphere packaging (MAP) system, which utilizes gases to fill spaces so that cheese can mature to become tastier inside packaging.

14. Irrigation Systems

Since the onset of human civilization, the manipulation of water through irrigation systems has allowed for the creation of agricultural bounty and the presence of ornamental landscaping, often in the most arid regions of the planet. These systems have undergone a widespread transformation during the twentieth century with the introduction of massive dams, canals, aqueducts, and new water delivery technology. In 1900 there were approximately 480,000 square kilometers of land under irrigation; by 2000 that total had surged to 2,710,000 square kilometers, with India and China as the world leaders in irrigated acreage. Globally, the agriculture industry uses about 69 percent of the available fresh water supplies, producing 40 percent of the world’s food on just about 18 percent of the world’s cropland. (It takes 1000 tons of water to produce 1 ton of grain.) New technologies to monitor evaporation, plant transpiration, and soil moisture levels have helped increase the efficiency of irrigation systems. The US is the world leader in irrigation technology, exporting upward of $800 million of irrigation equipment to the rest of the world each year, with the sales of drip irrigation equipment increasing 15 to 20 percent per annum in the 1990s. Golf course and landscape irrigation are also an increasing part of the irrigation technology market. Intense competition for water from cities and for environmental restoration projects might mean a reduction in irrigated agriculture in future years. At the same time, salinization of fields, infiltration of aquifers by sea water, and depleted water availability could lead to a reduction in land under irrigation worldwide.

15. Nitrogen Fixation

In 1898, the British scientist William Crookes in his presidential address to the British Association for the Advancement of Science warned of an impending fertilizer crisis. The answer lay in the fixation of atmospheric nitrogen. Around 1900, industrial fixation with calcium carbide to produce cyanamide, the process of the German chemists Nikodemus Caro and Adolf Frank, was introduced. This process relied on inexpensive hydroelectricity, which is why the American Cyanamid Company was set up at Ontario, Canada, in 1907 to exploit the power of Niagara Falls. Electrochemical fixing of nitrogen as its monoxide was first realized in Norway, with the electric arc process of Kristian Birkeland and Samuel Eyde in 1903. The nitrogen monoxide formed nitrogen dioxide, which reacted with water to give nitric acid, which was then converted into the fertilizer calcium nitrate. The yield was low, and as with the Caro–Frank process, the method could be worked commercially only because of the availability of hydroelectricity.

16. Pesticides

A pesticide is any chemical designed to kill pests and includes the categories of herbicide, insecticide, fungicide, avicide, and rodenticide. Individuals, governments, and private organizations used pesticides in the twentieth century, but chemical control has been especially widespread in agriculture as farmers around the world attempted to reduce crop and livestock losses due to pest infestations, thereby maximizing returns on their investment in seed, fuel, labor, machinery expenses, animals, and land. Until the twentieth century, cultural pest control practices were more popular than chemicals. Cultural methods meant that farmers killed pests by destroying infested plant material in the fields, trapping, practicing crop rotation, cultivating, drying harvested crops, planting different crop varieties, and numerous other techniques. In the twentieth century, new chemical formulations and application equipment were the products of the growth in large-scale agriculture that simultaneously enabled that growth. Large scale and specialized farming provided ideal feeding grounds for harmful insects. Notable early efforts in insect control began in the orchards and vineyards of California. Without annual crop rotations, growers needed additional insect control techniques to prevent build-ups of pest populations. As the scale of fruit and nut production increased in the early decades of the century, so too did the insect problem.

17. Processed and Fast Food

Convenience, uniformity, predictability, affordability, and accessibility characterized twentieth-century processed and fast foods. Technology made mass-produced fast food possible by automating agricultural production and food processing. Globally, fast food provided a service for busy people who lacked time to buy groceries and cook their meals or could not afford the costs and time associated with eating traditional restaurant fare. As early as the nineteenth century, some cafeterias and restaurants, foreshadowing fast-food franchises, offered patrons self-service opportunities to select cooked and raw foods, such as meats and salads, from displays. Many modern cafeterias are affiliated with schools, businesses, and clubs to provide quick, cheap meals, often using processed foods and condiments, for students, employees, and members. Food-processing technology is designed primarily to standardize the food industry and produce food that is more flavorful and palatable for consumers and manageable and inexpensive for restaurant personnel. Food technologists develop better devices to improve the processing of food from slaughter or harvesting to presentation to diners. They are concerned with making food edible while extending the time period it can be consumed. Flavor, texture, and temperature retention of these foods when they are prepared for consumers are also sought in these processes. Microwave and radio frequency ovens process food quickly, consistently, and affordably. Microwaves are used to precook meats before they are frozen for later frying in fast-food restaurants. Nitrogen-based freezing systems have proven useful to process seafood, particularly shrimp. Mechanical and cryogenic systems also are used. The dehydrating and sterilizing of foods remove contaminants and make them easier to package. Heating and thawing eliminate bacteria to meet health codes. These processes are limited by associated expenses and occasional damage to foods. Processing techniques have been adapted to produce a greater variety of products from basic foods and have been automated to make production and packaging, such as mixing and bottling, efficient enough to meet consumer demand.

18. Synthetic Foods, Mycoprotein and Hydrogenated Fats

Food technologists developed synthetic foods to meet specific nutritional and cultural demands. Also referred to as artificial foods, synthetic foods are meat-free and are designed to provide essential fiber and nutrients such as proteins found in meats while having low saturated fat and lacking animal fat and cholesterol. These foodstuffs are manufactured completely from organic material. They have been manipulated to be tasty, nutritionally sound with major vitamins and minerals, have appealing textures, and safe for consumption. Synthetic foods offer people healthy dietary choices, variety, and convenience. Mycoprotein is created from Fusarium venenatum (also known as Fusarium graminearum), a small edible fungi related to mushrooms and truffles that was initially found in the soil of a pasture outside Marlow in Buckinghamshire, England. Concerned about possible food shortages such as those experienced in World War II Europe; as global populations swelled postwar, scientists began investigating possible applications for this organism as a widely available, affordable protein source. Scientists at one of Britain’s leading food manufacturers, Rank Hovis McDougall, focused on mycoprotein from 1964. At first, they were unable to cultivate fungus to produce mycoprotein in sufficient quantities for the envisioned scale of food production. Food technologists devoted several years to establishing procedures for growing desired amounts of mycoprotein. They chose a fermentation process involving microorganisms, somewhat like those historically used to create yogurt, wine, and beer. Food technologists create hydrogenated fats by processing vegetable oils, consisting of glycerides and fatty acids, with chemicals to achieve certain degrees of hardening. Partial hydrogenation stiffens oils, while full hydrogenation converts liquid oils into solid fat. The hydrogenation process involves moving hydrogen gas through heated oils in vats containing metals, usually copper, nickel, or zinc. When the metal reacts to the gas, it acts as a catalyst to relocate hydrogen molecules in the oil to create different, stiffer molecular shapes. This chemical reaction creates trans fats. Saturation of fats in these synthetic molecules increases according to the degree of hydrogenation achieved.

19. Transportation of Foodstuffs

Twentieth century foodstuffs were transported by land on vehicles and trains, by air on cargo planes, and by water on ships or barges. Based on innovations used in previous centuries, engineers developed agricultural technology such as refrigerated containers to ship perishable goods to distant markets. Technological advancements enabled food transportation to occur between countries and continents. International agreements outlined acceptable transportation modes and methods for shipping perishables. Such long-distance food transportation allowed people in different regions of the world to gain access to foodstuffs previously unavailable and incorporate new products they liked into their diets. Refrigerated trailers dominate road food transportation methods. This transportation mode minimizes food vulnerability to shipment damage from being harvested to placement on grocery shelves. Refrigerated transport enables fresh produce from milder climates to be shipped out-of-season to colder locations. Refrigeration is achieved by mechanical or cryogenic refrigeration or by packing or covering foods in ice. Ventilation keeps produce cool by absorbing heat created by food respiration and transferred through the walls and floor from the external air beneath and around the shipping trailer. Food technologists design packaging materials for food transportation. Most produce is shipped in corrugated and fiberboard cardboard boxes that are sometimes coated with wax. Wooden and wire-bound crates are also used in addition to bushel hampers and bins. Mesh plastic, burlap, and paper bags hold produce. Meat is often vacuum packed on plastic trays that are placed in wooden lugs. Foods are occasionally wrapped in plastic liners or packed in ice to withstand damage in transit and limit evaporation.

Agriculture and Food Technology

In late-twentieth century Western societies, food was available in abundance. Shops and supermarkets offered a wide choice in products and brands. The fast-food industry had outlets in every neighborhood and village. For those in search of something more exclusive, there were smart restaurants and classy catering services. People chose what they ate and drank with little awareness of the sources or processes involved as long as the food was tasty, nutritious, safe, and sufficient for everyone. These conditions have not always been met over the last century when food shortages caused by economic crises, drought, or armed conflicts and war, occurred in various places. During the second half of the twentieth century, food deficiency was a feature of countries outside the Western world, especially in Africa. The twentieth century also witnessed a different sort of food crisis in the form of a widespread concern over the quality and safety of food that mainly resulted from major changes in production processes, products, composition, or preferences.

Technology plays a key role in both types of crises, as both cause and cure, and it is the character of technological development in food and agriculture that will be discussed. The first section examines the roots of technological developments of modern times. The second is an overview of three patterns of agricultural technology. The final two sections cover developments according to geographical differences.

Before we can assess technological developments in agriculture and food, we must define the terms and concepts. A very broad description of agriculture is the manipulation of plants and animals in a way that is functional to a wide range of societal needs. Manipulation hints at technology in a broad sense; covering knowledge, skills, and tools applied for production and consumption of (parts or extractions of) plants and animals. Societal needs include the basic human need for food. Many agricultural products are food products or end up as such. However, crops such as rubber or flax and animals raised for their skin are only a few examples of agricultural products that do not end up in the food chain. Conversely, not all food stems from agricultural production. Some food is collected directly from natural sources, like fish, and there are borderline cases such as beekeeping. Some food products and many food ingredients are artificially made through complicated biochemical processes. This relates to a narrow segment of technology, namely science-based food technology.

Both broad and narrow descriptions of agriculture are relevant to consider. In sugar production for example, from the cultivation of cane or beets to the extraction of sugar crystals, both traditional and science-based technologies are applied. Moreover, chemical research and development resulted in sugar replacements such as saccharin and aspartame. Consequently, a randomly chosen soft drink might consist of only water, artificial sweeteners, artificial colorings and flavorings, and although no agriculture is needed to produce such products, there is still a relationship to it. One can imagine that a structural replacement of sugar by artificial sweeteners will affect world sugar prices and therewith the income of cane and beet sugar producers. Such global food chains exemplify the complex nature of technological development in food and agriculture.

The Roots of Technological Development

Science-based technologies were exceptional in agriculture until the mid-nineteenth century. Innovations in agriculture were developed and applied by the people cultivating the land, and the innovations related to the interaction between crops, soils, and cattle. Such innovation is exemplified by farmers in Northern Europe who confronted particular difficulties caused by the climate. Low temperatures meant slow decomposition of organic material, and the short growing season meant a limited production of organic material to be decomposed. Both factors resulted in slow recuperation of the soil’s natural fertility after exploitation. The short growing season also meant that farmers had to produce enough for the entire year in less than a year. Farmers therefore developed systems in which cattle and other livestock played a pivotal role as manure producers for fertilizer. Changes in the feed crop could allow an increase in livestock, which produced more manure to be used for fertilizing the arable land, resulting in higher yields. Through the ages, farmers in Northern Europe intensified this cycle. From about the 1820s the purchase of external supplies increased the productivity of farming in the temperate zones. Technological improvements made increases in productivity not only possible but also attractive, as nearby markets grew and distant markets came within reach as a result of the nineteenth century transportation revolution.

An important development at mid-nineteenth century was the growing interest in applying science to agricultural development. The two disciplines with the largest impact were chemistry and biology. The name attached to agricultural chemistry is Justus von Liebig, a German chemist who in the 1840s formulated a theory on the processes underlying soil fertility and plant growth. He propagated his organic chemistry as the key to the application of the right type and amount of fertilizer. Liebig launched his ideas at a time when farmers were organizing themselves based on a common interest in cheap supplies. The synergy of these developments resulted in the creation of many laboratories for experimentation with these products, primarily fertilizers. During the second half of the nineteenth century, agricultural experiment stations were opened all over Europe and North America.

Sometime later, experimental biology became entangled with agriculture. Inspired by the ideas of the British naturalist Charles Darwin, biologists became interested in the reproduction and growth of agricultural crops and animals. Botany and, to a lesser extent, zoology became important disciplines at the experimental stations or provided reasons to create new research laboratories. Research into the reproductive systems of different species, investigating patterns of inheritance and growth of plant and animal species, and experimentation in cross-breeding and selection by farmers and scientists together lay the foundations of genetic modification techniques in the twentieth century.

By the turn of the century, about 600 agricultural experiment stations were spread around the Western world, often operating in conjunction with universities or agricultural schools. Moreover, technologies that were not specifically developed for agriculture and food had a clear impact on the sector. Large ocean-going steamships, telegraphy, railways, and refrigeration, reduced time and increased loads between farms and markets. Key trade routes brought supplies of grain and other products to Europe from North America and the British dominions, resulting in a severe economic crisis in the 1880s for European agriculture. Heat and power from steam engines industrialized food production by taking over farm activities like cheese making or by expanding and intensifying existing industrial production such as sugar extraction. The development of synthetic dyes made crop-based colorants redundant, strongly reducing or even eliminating cultivation of the herb madder or indigo plants. These developments formed the basis of major technological changes in agriculture and food through the twentieth century.

Patterns of Technology Development

The twentieth century brought an enormous amount of technology developed for and applied to agriculture. These developments may be examined by highlighting the patterns of technology in three areas—infrastructure, public sector, and commercial factory—as if they were seen in cross section. The patterns are based on combined material and institutional forces that shaped technology.

A major development related to infrastructure concerns mechanization and transport. The combustion engine had a significant effect on agriculture and food. Not only did tractors replace animal and manual labor, but trucks and buses also connected farmers, traders, and markets. The development of cooling technology increased storage life and the distribution range for fresh products. Developments in packaging in general were very important. It was said that World War I would have been impossible without canned food. Storage and packaging is closely related to hygiene. Knowledge about sources and causes of decay and contamination initiated new methods of safe handling of food, affecting products and trade as well as initiating other innovations. In the dairy sector, for example, expanding markets led to the growth and mergers of dairy factories. That changed the logistics of milk collection, resulting in the development of on-farm storage tanks. These were mostly introduced together with compression and tube systems for machine milking, which increased milking capacity and improved hygiene conditions. A different area of infrastructure development is related to water management. Over the twentieth century, technologies for irrigation and drainage had implications for improved ‘‘carrying capacity’’ of the land, allowing the use of heavy machinery. Improved drainage also meant greater water discharge, which in turn required wider ditches and canals. Water control also had implications for shipping and for supplies of drinking water that required contractual arrangements between farmers, governing bodies, and other agencies.

During the twentieth century, most governments supported their agricultural and food sectors. The overall interest in food security and food safety moved governments to invest in technologies that increased productivity and maintained or improved quality. Public education and extension services informed farmers about the latest methods and techniques. Governments also became directly involved in technological development, most notably crop improvement. Seed is a difficult product to exploit commercially. Farmers can easily put aside part of the harvest as seed for the next season. Public institutes for plant breeding were set up to improve food crops—primarily wheat, rice, and maize—and governments looked for ways to attract private investment in this area. Regulatory and control mechanisms were introduced to protect commercial seed production, multiplication, and trade. Private companies in turn looked for methods to make seed reproduction less attractive to farmers, and they were successful in the case of so-called hybrid maize. The genetic make-up of hybrid maize is such that seeds give very high yields in the first year but much less in the following years. To maintain productivity levels, farmers have to purchase new seed every season. Developments in genetic engineering increased the options for companies to commercially exploit seed production.

Most private companies that became involved in genetic engineering and plant breeding over the last three decades of the twentieth century started as chemical companies. Genetic engineering allowed for commercially attractive combinations of crops and chemicals. A classic example is the herbicide Roundup, developed by the chemical company Monsanto. Several crops, most prominently soy, are made resistant to the powerful chemical. Buying the resistant seed in combination with the chemical makes weed control an easy job for farmers. This type of commercial development of chemical technologies and products dominated the agricultural and food sector over the twentieth century. Artificially made nitrogen fertilizers are one such development that had a worldwide impact. In 1908, Fritz Haber, chemist at the Technische Hochschule in Karlsruhe, fixed nitrogen to hydrogen under high pressure in a laboratory setting. To exploit the process, Haber needed equipment and knowledge to deal with high pressures in a factory setting, and he approached the chemical company BASF. Haber and BASF engineer Carl Bosch built a crude version of a reactor, further developed by a range of specialists BASF assigned to the project. The result was a range of nitrogen fertilizer products made in a capital and knowledge-intensive factory environment. This type of development was also applied to creating chemicals such as DDT for control of various pests (dichloro-diphenyltrichloroethane), developed in 1939 by Geigy researcher Paul Mu¨ ller and his team. DDT may exemplify the reverse side of the generally positive large-scale application of chemicals in agricultural production—the unpredictable and detrimental effects on the environment and human health.

The commercial factory setting for technology development was omnipresent in the food sector. The combination of knowledge of chemical processes and mechanical engineering determined the introduction of entirely new products: artificial flavorings, products, and brands of products based on particular food combinations, or new processes such as drying and freezing, and storing and packaging methods.

Patterns of Technology Development in the Western World

Technological developments in agriculture and food differ with regard to geography and diverging social and economic factors. In regions with large stretches of relatively flat lands, where soil conditions are rather similar and population is low, a rise in productivity is best realized by technologies that work on the economies of scale. The introduction of mechanical technologies was most intensive in regions with these characteristics. Beginning early in the twentieth century, widespread mechanization was a common feature of Western agriculture, but it took different forms. In the Netherlands, for example, average farm size was relatively small and labor was not particularly scarce. Consequently, the use of tractors was limited for the first half of the twentieth century as emphasis was placed on improved cultivation methods. Tractors became widely used only after the 1950s when equipment became lighter and more cost-effective and labor costs rose sharply. The result was an overall increase of farm size in these regions as well. The Dutch government changed the countryside with a land policy of connecting and merging individual parcels as much as possible. This huge operation created favorable conditions for expansion; but where the land was already under cultivation, the only way to expand was to buy up neighboring farms. The effect was a considerable reduction in the number of farm units. An exception to this process was the Dutch greenhouse sector, in which improvements in construction, climate regulation, and introduction of hydroponic cultivation, increased production without considerable growth of land per farm unit.

The Dutch greenhouse sector is also an exemplary case of technological support in decision making and farm management. In Western countries a vast service sector emerged around agriculture and food. This process in fact started early in the twentieth century with the rise of extension services, set up as government agencies or private companies. Experimental methods based on multivariate statistics, developed by the British mathematician Karl Fisher, are the major tool in turning results of field experiments into general advisories. In keeping with the development of modern computers, digital models of crop growth and farming systems became more effective. Computer programs help farmers perform certain actions and monitor other equipment and machinery; yet even in the most technologically advanced greenhouses, the skilled eye of the farmer is a factor that makes a considerable difference in the quality and quantity of the final product.

The means by which agriculture in the West raised productivity have been questioned. Doubts about the safety of food products and worries over the restoration of nature’s capacity became recurrent issues in public debate. Moreover, technological advances in tandem with subsidies resulted in overproduction, confronting national and international governing bodies with problems in trade and distribution, and a public resistance against intensive agriculture, sometimes called agribusiness. Technology is neither good nor bad; much of the knowledge underlying technologies with a detrimental effect also helps detect polluting factors and health hazards. Although a substantial part of research and technological efforts are aimed at replacing and avoiding harmful factors, many such ‘‘clean’’ technologies are commercially less interesting to farmers and companies. Subsidies and other financial arrangements are again being used to steer technology development, this time in the direction of environmentally friendly and safe forms of production.

Patterns of Technology Development in Less Developed Countries

From the beginning of the twentieth century, scientific and technological developments in the agricultural and food sector were introduced to less developed countries either by Western colonizing powers or by other forms of global interaction. The search for improved farming methods and new technology were mostly institutionalized at existing botanical gardens and established in previous centuries. Plant transfer and economic botany were a major modality of twentieth century technological improvement in less developed countries.

The early decades of the century featured an emphasis on technological improvement for plantation agriculture. Plantation owners invested in scientific research for agriculture, often supported by colonial administrations. The gradual abolition of slavery during the nineteenth century, increasing labor costs, was a reason to invest in technology. Other factors were more specific to particular sectors; for example, the rise of European beet sugar production encouraging cane sugar manufacturers to invest in technological improvement. Another example was the emergence of the automobile industry, which initiated a boom in rubber production.

Most colonial administrations launched programs, based on the combination of botanical and chemical research, to improve food crop production in the first decades of the twentieth century. It was recognized that dispersion of new technologies to a small number of plantation owners was different from initiating change among a vast group of local food crop producers. The major differences concerned the ecology of farming (crop patterns and soil conditions) and the socioeconomic conditions (organization of labor or available capital). Agronomists had to be familiar with local farming systems, occasionally resulting in pleas for a technology transfer that would better meet the complexity of local production. The overall approach, however, was an emphasis on improvement of fertilization and crop varieties. Transfer of the Western model gained momentum in the decades after World War II. Food shortages in the immediate postwar years encouraged European colonial powers to open up large tropical areas for mechanized farming. Unfortunately, the result was largely either a short-lived disaster, as in the case of the British-run groundnut scheme in Tanzania, or a more enduring problem, as in case of the Dutch-run mechanized rice-farming schemes in Surinam. The 1940s also saw the beginnings of a movement that came to be known as the ‘‘green revolution.’’ Driven by the idea that hunger is a breeding ground for communism, American agencies initiated a research program for crop improvement, primarily by breeding fertilizer-responsive varieties of wheat and rice. Agencies were put together in a Consultative Group on International Agricultural Research (CGIAR). Technological progress was realized by bringing together experts and plant material from various parts of the world. Modified breeding techniques and a wide availability of parent material resulted in high-yielding varieties of wheat and rice. Encouraged by lucrative credit facilities, farmers, especially in Asia, quickly adopted the new varieties and the required chemicals for fertilization and pest control. Research on the adoption process of these varieties made clear that many farmers modified the seed technology based on specific conditions of the farming systems. In areas where such modifications could not be achieved—primarily rice growing regions in Africa—green revolution varieties were not very successful. Based on these findings, CGIAR researchers began to readdress issues of variation in ecology and farming systems. This type of research is very similar to that done by colonial experts several decades earlier. However, because of decolonization and antiimperialist sentiments among Western nations, much of this earlier expertise has been neglected. This is just one of the opportunities for further research in the domain of agriculture and food technology.

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Top 50 Food Research Paper Topics For Students

Choosing a suitable topic for a research paper is usually the hardest part of the research. The same is true in choosing food research paper topics. In reality, however, there are numerous food topics to choose from for research. Once you’re able to select food topics to write about, the going gets much easier! In choosing food research topics, it is vital that you select food topics that pique your interest. This way, you’ll be able to go the extra mile to write an excellent paper.

Without further ado, we would like to save you the stress of brainstorming too much for a topic. This is why we have written this article that contains 50 topics about food. These interesting food topics and other food related topics are all captivating and will get your audience hooked. Let’s get started!

Food Topics For Research Paper

Are you in need of some awesome research topics about food? Well, you’re in the right place!

• Fatty foods: Why do children need more fats than adults?
• Bone density and poor nutrition: the correlation
• Is it safe to use nutritional supplements to help bone density?
• Are organic foods better than inorganic foods in the body?
• Why are antioxidants important dietary substances to our bodies?
• How affordable are nutritional supplements for poor people?
• Can chocolates be addictive?

Controversial Food Topics

Some food controversy topics are so controversial that they end friendships. Ready to explore some controversial food topics? Here are some food controversies topics for you!

• What is the best way to cook eggs?
• Is corn-fed beef better than grass-fed beef?
• What is the best way to eat pizza?
• Where should food sauce be stored?
• Vegetarianism versus veganism.

Food Essay Topics

In this section, we shall consider some fast food topics. One can tweak these fast food research paper topics and make them fast food essay topics. Ready to explore some fast food research topics? Let’s delve right in!

• Do we need more fast food restaurants in society?
• The effects of fast food in society
• Can people maintain a balanced diet if they eat at quick-service restaurants?
• Should fast foods be sold in hospitals?
• An analysis of the socio-economic benefits of the fast-food industry.

Food Debate Topics

In a subject area as wide as food, it is impossible to avoid arguments and debates. People see foods from different angles and through different lenses. For this reason, we have crafted some food arguments topics, and food debates topics for you!

• Should chili have beans?
• Should you use ketchup on a hot dog?
• What’s the best way to boil rice?
• Are burgers sandwiches?
• Which part of chicken wings is better?

Food Safety Topics

Food safety is an important aspect of food research. It is the scientific aspect and discipline that describes the preparation, handling, and storage of food. These food handling processes are important to prevent food-borne illnesses. Do you have a meeting where you need to make a presentation on food safety? Well, you just hit the jackpot! Here are some food safety topics for meetings!

• Are color additives safe? How safe?
• How to effectively reduce the risk of food allergies
• What consumers must know about Avian Influenza
• Food and antimicrobial resistance
• How to reduce the risk of botulism?
• Health concerns for the use of coffee and caffeine

Food Science Research Topics

Food science is a combination of both basic and applied science of food. Food science is the complex enmeshment of agricultural science, nutrition, and the scientific aspects of food processing and safety. Findings from studies in food science dictate the development of various food technologies. If you need some food science research topics, then you’ve come to the right place. You can also check out our bioethics topics . Here are some food science topics for you!

• Why food science is important in human nutrition
• What happens to stored foods?
• How to effectively prevent food poisoning
• How dietary habits of females affect their overall nutrition
• Factors that influence the taste of wine
• How to influence the psychology of eating?

Food Justice Topics

Food justice when communities exercise their right to grow, eat, and sell healthy food. Food justice ensures access to food that is healthy, fresh, and locally grown. It also seeks to provide living-wage jobs for the farmers and helps to boost community control. Here are some food justice topics for you.

• Finding common ground through food justice
• How to increase government involvement in food justice?
• How to get more land and animals to facilitate food justice?
• Why is food justice important? Should their voice be heard?

Food And Nutrition Topics

Food and nutrition remain pivotal to the survival of all living species. This is because these are the channels and ways that we get fuel and energy for our bodies. There are many important nutrients in the body, such as fats, carbohydrates, proteins, and even water. These nutrients need to receive new supplies every day. If you’re interested in food and nutrition topics, then this is the place to be. Here are some food and nutrition topics for you!

• An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
• Why are amino acids important to the growth of muscles?
• Should children be fed more dietary products like milk or less?
• What are the most important types of nutrition to help body development?
• Women and diet around the world.

Food Related Research Topics

Food research also covers aspects that do not directly relate to the food substance itself. These areas of food research cover some aspects such as food arrangement, food preservation, food processing, etc. If you want to research some food-related aspects, here are some food-related research topics for you!

• The best way to organize a refrigerator
• The best spices and their corresponding health benefits
• Organizing a spice cabinet: Best practices
• How to effectively fight food-borne bacteria
• Is slow cooking safe?
• How important is it to take breakfast?
• Which foods should you not freeze?

So here we are! Fifty food research paper topics from our thesis writers for your research work! Don’t forget to show them what you’ve got. We wish you the best of luck in your topic selection and research writing.

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Food Science and Technology

Food science and technology research papers/topics, physicochemical characterization antioxidant and antimicrobial activities of pumpkin (cucurbita pepo sp.) seed and fruit pulp oils.

Abstract: The consumption of pumpkin seeds in oil form or roasted pumpkin seeds has been is proved to exhibit several positive health effects. The aim of the present study was to examine the physicochemical properties, antioxidant and antimicrobial activities of pumpkin (Cucurbit sp.) Seed and pulp oils. The oil extraction was done in Soxhlet apparatus using hexane as a solvent. Then, physicochemical properties of the oil extracts were determined based on determination of oil content, specif...

SHELF-LIFE AND RHEOLOGICAL PROPERTIES OF COTTAGE CHEESE MADE FROM CAMEL MILK

Abstract: This study was aimed to investigate the shelf-life and rheological properties of cottage cheese made from camel milk as physicochemical properties, microbial counts and texture. The experiment was laid out in completely randomized design (CRD) with eight treatments. The general chemical composition of milk including fat, solids-not-fat (SNF), protein, total solid, casein and lactose were determined using MilkoScan. Cheeses were made in the dairy technology laboratory of Haramaya Un...

BIOSYNTHESIS OF CITRIC ACID FROM AVOCADO (Persea americana) FRUIT PEELS USING Aspergillus niger

Abstract: Due to its extensive use in the food and pharmaceutical industries, citric acid is an essential organic acid that is in high demand around the world. To meet this increasing demand, an effort has been made to use inexpensive agro-industrial waste products as carbohydrate sources for the production of citric acid using Aspergillus niger. Therefore, the present study was performed to produce citric acid from avocado (Persea americana) peels as a novel substrate through solid state fe...

ASSESSING PARTICIPATION IN AND IMPACTS OF ADAPTATION PRACTICE TO CLIMATE CHANGE: IMPLICATION FOR FOOD SECURITY IN MISHA DISTRICT OF HADIYA ZONE, SOUTHERN ETHIOPIA

Abstract: Climate change has serious consequences for food production of smallholder farmers in poor countries including Ethiopia. Farmers exercise various adaptation strategies to counter the negative impacts of climate change, but the level of participation and impact of adoption of adaptation practices against climate change on food security has not been the focus of scientific studies. Therefore, the obj ective of this study was to assess farmers’ participation in climate change adapta...

COAGULATION AND PREPARATION OF SOFT UNRIPENED CHEESE FROM CAMEL MILK USING CAMEL CHYMOSIN (CHY-MAX® M)

Abstract: The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin and cooking on soft unripened cheese characteristics. Two experiments were conducted. The first experiment was on milk coagulation with completely randomized design (CRD) and different chymosin concentrations (40, 70 and 100 IMCU/L) were tested for gelation tim...

EFFECT OF HEAT TREATMENT ON PROPERTIES OF PROTEIN AND RENNETABILITY OF CAMEL MILK

Abstract: The current study was conducted at Haramaya University Dairy laboratory with the main objective of investigating how heat treatment affects whey proteins and rennetability property of camel milk for cheese making. Completely randomized design (CRD)was used by evaluating effect temperature (heated at 400C,650C/30min,720C/30 sec, 750C/5 min, 850C/5 min and 900C/5 min).Unheated milk used for alternative reference during chemical and whey protein denaturation evaluation. Similar experi...

HYGIENIC PRODUCTION PRACTICES, MICROBIAL QUALITY AND MARKETING OF COW’S MILK IN CHEHA DISTRICT OF GURAGE ZONE, SOUTHERN ETHIOPIA

Abstract: The objective of the study was to assess hygienic production practices, microbial quality and marketing of raw cows’ milk and milk products. The study was conducted on survey work and laboratory analysis. The survey works involved interview of 180 smallholder milk producers from two agro ecologies in the district while 40 milk samples were collected in the morning from milk producers, small shops, cafes and consumers for laboratory analysis. Majority of the respondents (96.7%) di...

EFFECT OF DIFFERENT PROCESSING METHODS ON ANTI-NUTRITIONAL CONTENT OF FINGER MILLET (Eleusine coracana) GRAIN AND ITS REPLACEMENT VALUE FOR MAIZE IN BROILER AND LAYER DIETS

Abstract: This dissertation was composed of four experiments. In the first experiment, effects of different processing methods(roasting, boiling and germination) on proximate composition, some mineral and antinutrient contents of finger millet was evaluated. In the second and third experiments, the replacement effect of roasted finger millet grain for maize in starter and finisher broiler diets on feed intake, body weight, blood hematology, carcass parameters and meat chemical composition we...

DESCRIPTIVE SENSORY QUALITIES AND PHYSICOCHEMICAL PROPERTIES OF YOGHURT MADE USING DIFFERENT COMMERCIAL STARTER CULTURE FROM BOVINE MILK

Abstract: Sensory quality and physicochemical properties are very important to determine yoghurt quality. Sensory attributes of yoghurt can be affected by starter cultures and pasteurization temperature in yoghurt manufacturing process. This study was aimed to investigate effect of three commercial starter cultures namely YoFlex Mild 1.0 and YF-L904 (thermophilic yoghurt cultures containing strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles) and RST-743(Lac...

EFFECTS OF REPLACING DIFFERENT LEVELS OF SOYBEAN MEAL WITH SCREENED RED HARICOT BEAN (Phaseolus vulgaris. L) ON EGG PRODUCTION, QUALITY, FERTILITY AND HATCHABILITY OF WHITE LEGHORN HENS

Abstract: The study was conducted to evaluate effects of replacing different levels of sceerened red haricot bean (SRHB) for soybean meal on dry matter intake, body weight gain, egg production, egg quality, feed conversion ratio, fertility, hatchability, chick quality of white leghorn chicken, and economic profitability. A total of 225 (195 hens + 30 cocks) at age of 30 weeks with initial body weight of 1104.7± 16.35 gram were randomly distributed in to 15 pens each with 13 hens and 2 cocks...

EFFECT OF SEED SOURCES AND RATES ON PRODUCTIVITY OF BREAD WHEAT (Triticum aestivum L.) VARIETIES AT KERSA, EASTERN ETHIOPIA

Abstract: productivity is low due to use of poor quality seeds, inappropriate seed rate and unavailability of adaptable improved varieties to wide range of agro-ecologies. Therefore, this experiment was conducted at Kersa, eastern Ethiopia with the objectives of evaluating the effect of seeds sources, seed rates and varieties on yield and yield related traits and to determine seed quality of different sources of bread wheat varieties. The laboratory experiment was laid out as Completely Rand...

Botswana herbal tea quality assessmentt: antioxidant activity, proximate and metal content analysis of terminalia prunioides pods tea.

Abstract: Studies have linked herbal teas to the prevention of many diseases, leading to an increase in their use and demand which has endorsed an increase in their commercial activity and production. Consequently, performing a quality assessment of herbal teas in Botswana to determine their safety, medicinal and economical value has become of greater importance. The quality assessment tools used in this study entail: Antioxidant activity profiling using 2,2- diphenyl-1-picrylhydrazyl (D...

Cabbage or ‘pesticide’on the platter? Chemical analysis reveals multiple and excessive residues in African vegetable markets

Abstract: Overuse of pesticides in vegetables and related fresh products raises serious public health concerns. However, the recognition and assessment of the magnitude of public health risk remains a low priority in low income African communities. Brassicas are a cosmopolitan crop in African horticulture, and equally so, is the major economic pest, the diamondback moth, Plutella xylostella (L.). In consequence, insecticide use on P. xylostella in brassica production systems presents persist...

Implication of Livestock Rearing on Advancing Household Food Security and Nutrition: A Study of Push-Pull Technology and Livestock Production

Abstract: Livestock rearing link to food security and nutrition is an important aspect to farmers and research institutions. Push-pull technology,an innovation at nternational Centre for Insect Physiology and Ecology (ICIPE), has been distinguished as an advocate to livestock growth and production. This Push-pull novelty follows a chain to income boost and household food purchase power. This study sought to establish the perfect link of Push-pull livestock production to an enhanced household...

Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal

Abstract: This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p ...

Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology. Food Science and Technology deals with studying food compositions as well as looking for ways to refine them. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Find Food Science and Technology thesis, project topics, seminars, research papers, essays, study notes, exam questions and academic materials.

Popular Papers/Topics

Microbial examination of spoilt avocado fruit, additives and preservatives used in food processing and preservation and their health implication, food posioning, it’s causes, effect and control, the effect of food packaging material on the environment, margarine production using oil blends from palm kernel, coconut and melon, use of composite flour blends for biscuit making (peanut/cassava flour), chemical and sensory evaluation of peanut butter, the status of processing and preservation of cereals in nigeria, production and quality evaluation of cookies from cocoyam and plantain, production of vitamin a from carrot, production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, students’ industrial work experience scheme (siwes) fde 400 undertaken at nigerian bottling company (nbc), economic assessment of some methods adopted in yoghurt production, a thesis on chemical composition, functional properties, sensory evaluation and glycemic index of biscuits produced from flour blends of unripe plantain, soybeans and carrot, the role of packaging in food processing.

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Free Food Technology Project Topics

Discover a wide range of Free Food Technology Project topics for your final year research paper. Choose from our extensive list of Food Technology project topics and download the materials instantly.

We offer prompt delivery of reliable and comprehensive Food Technology research materials listed on our website. Find complete and ready-made Food Technology project work for your academic needs.

Explore fresh Food Technology Project ideas or conduct a search for related projects using our convenient search box. Our project materials collection caters to students pursuing ND, HND, BSc, MSc, PGD, and Phd degrees. Access our list of Food Technology Project topics in PDF and Word formats for easy reference.

1 .  Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

2 .  effect of oil types on the physio-chemical and organoleptic qualities of akara, 3 .  determination of some physical properties of fresh and dried tiger nut (cyperus esculentus), 4 .  producing and sensory examine the biscuit using wheat flour cassava flour abacha floor and african yam bean flour, 5 .  nutrient composition functional and organoleptic properties of complementary foods from sorghum, 6 .  importance of utazi gongronema latifolium and nchuanwu ocimum gratissium, 7 .  effects of different processing methods of afzelia africana (akpalata) seed flour as a soup thickener, 8 .  production of jam using banana its nutritive value, 9 .  the physico-chemical and antioxidant properties of culinary herbs and local spies, 10 .  the effects of different processign techniquies on the organoleptic quality of soymilk processing and storage, 11 .  production of mixed fruit using fuse locally soured citrus fruits orange (citrus silences) tangerine citrus reticulate) lemon c groups (citrus paradox)., 12 .  isolation and performance evaluation of saccharomyces cerevisiae from on palm wine, 13 .  effect of storage time on the functional properties of wheatbambka groundnut blend, 14 .  use of composite flour blends for biscuit making (peanut/cassava flour), 15 .  the status of processing and preservation of cereals in nigeria, 16 .  production of jam using banana/its nutritive value, 17 .  production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, 18 .  production of bread using wheat and cassava blend flavoured with ginger, 19 .  the extraction and production of essential oil from cashew nuts, 20 .  production and assessment of acceptability of cake from a blend of carrot and wheat flour original.

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Food Technology Thesis Topics

Experienced writers help in choosing food technology thesis topics.

Choosing Food Technology thesis topics is very useful for students pursuing a Ph.D. in this subject. They may start looking for a perfect thesis topic as soon as they get enrolled in the Ph.D. course. A student is well aware that this degree is not easy and to pass this with good marks is highly important for their career ahead, therefore, they can't ignore the thesis or take it lightly as it is the only basis that will help them pass a doctorate.

The thesis statement is the first step in the research writing journey. We offer supportive service along with writing a thesis paper on food technology. We also offer supportive service along with the main writing work. Our team of excellent writers will look after your thesis writing, and take care of punctuation, grammar, and language content. We also assist researchers who are doing their masters in food technology and offer academic article paper writing help.

What Are Some Best Thesis Topics on Food Technology?

Are you interested in getting a thesis topic on food technology and looking for an expert to handle it? We have a team of highly trained dedicated professional writers in food technology subject who can guide you on your project, seminar works, or proposal on any level. We offer consultation support in your food science and technology project topics and materials on this website.

Here are a few of the best topics on food technology:

• Evaluation of oil received from pawpaw seeds
• Impact of processing on the storage stability and functional effects of cowpea flour
• The role of food science in human nourishment
• The results of combining cow milk with soymilk on yogurt quality
• Economic review of some methods embraced in yogurt presentation
• Method for refining vegetable oil and its food value
• Display and determination of functional properties of plantain flour
• Evaluation of the nutrient components of fresh forages and prepared diets
• The status of processing and protection of grains 
• The impact of food education on the dietary practices of female
• A relative study on the physio-chemical properties of vegetable oil
• Effect of extra oil in high protein salad cream

Get Assistance from Experts and Get the Best Food Technology Thesis Examples

As a professional food technology thesis writing company , we ensure that you develop a paper as per your university format. In case you are facing rejection and worry about how to handle your writing, you can simply get food technology thesis examples from us that we have written in the past.

Our research team offers complete assistance in thesis writing and engages with the client for commitment and support. Also, at the same time, our research writers offer thesis statements help to clients so that they can clearly understand the food process of research papers .

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