research topics for msc food technology

Aarhus University logo

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

Google Custom Search

We use Google for our search. By clicking on „enable search“ you enable the search box and accept our terms of use.

Information on the use of Google Search

TUM School of Life Sciences

• Technical University of Munich

Food Technology

Master of science (m.sc.).

Were you inspired by food technology and nutrition in your bachelor's degree and would like to expand this knowledge with competences from the fields of innovation, process automation, and food process engineering? In the Master’s in Food Technology at the TU Munich, you can specialize in all these areas individually. Learn everything about modern, industrial food production and deal with ecological, social and economic sustainability. Develop innovative products, research strategies for preserving food, plan and develop production plants, and check their economic efficiency. With our many years of experience in the field of fo<od technology, Weihenstephan is the right place for your future master's degree.

Why study this particular degree program?

In the Master's program in Food Technology, you will deepen the analytical and methodological skills from your bachelor's program, based on your scientific and engineering foundation. You will deal with process engineering, product-specific and technological processes of food production as well as with the requirements and quality criteria of food. You will learn to design modern, environmentally friendly, and industrial manufacturing processes, design production plants, control product properties from analytical and sensory points of view, develop innovative products and find new strategies for preserving food. In addition to the focal points of process engineering, process automation and food technology, you will find a wide range of elective modules. This allows you to specialize in a particular field and to learn and consolidate your independent scientific work in research-oriented topics. You will apply this knowledge to your Master's thesis at the end of your studies.

What are your career opportunities?

After completing your Master’s program, a job market with excellent career prospects is open to you. You will find interesting jobs primarily in the food industry, but also in the beverage, chemical and pharmaceutical industries as well as plant engineering. Thanks to their broad-based education, graduates can be employed in a wide variety of fields. The following fields of activity are possible for you:

• Development of new, innovative, sustainable products and processes
• Planning and development of new production facilities and manufacturing processes
• The organization, monitoring, and optimization of production processes
• Quality assurance during ongoing production operations
• Monitoring of food production processes
• Operational control, production management or technical management in food processing plants
• University or industrial research and development
• Purchase and evaluation of raw materials
• Logistics and warehouse management

At the end of your studies, you also have the option of continuing your academic career with a doctorate.

What is this study program about?

The master's degree program in food technology combines engineering and natural sciences - so you are prepared for the modern production of innovative foods. Compulsory modules in the field of engineering sciences include automation and control technology, process engineering and scientific computing. In the subject-specific, scientific specialization, the focus is on food process engineering and in-depth chapters in food technology, for example. Here, the combination of process engineering and food technology content crystallizes.

You can take 50 of your 120 credits through elective modules and thus develop your individual interests. You can collect these credits not only through lectures, but also by choosing from a wide range of laboratory practicals and industrial and research internships, thus gaining a practical connection to the theory.

We are also happy to support you in the selection and supervision of research topics for a research internship that contributes to your individual profile. You can also organize your studies flexibly and, for example, gain additional experience and skills by spending a semester abroad. At the end of your studies, you will write your Master's thesis on a topic of your own choice. You show that you can scientifically work on complex food technology issues, evaluate and present the results. Here, too, you will be supervised by our internationally recognized lecturers and professors. You can also work on and write your thesis in English.

Interested? Just take a look at an exemplary curriculum !

What competences and skills will you acquire?

As a graduate in the field of food technology, you will have acquired broad knowledge in the areas of process engineering and food technology in addition to a sound education in the natural sciences and engineering. You will be able to combine your acquired specialist knowledge from all areas and apply it in a solution-focused manner. After completing your studies, you will be familiar with the biological-chemical properties of foods, their ingredients, and the process and process engineering requirements of production.

You will be able to plan the production of food, develop new production processes and plants, optimize existing production methods, produce food by fermentation, design food packaging, develop innovative products, ensure the quality of food and assess it microbially, chemically-technically and through sensory analysis.

How do you apply for a place of study?

All students have to pay a 

semester fee

++ NEW ++ International students   from third countries, i.e. countries that do not belong to the European Economic Area , will be charged tuition fees as of winter semester 2024/25. All information on fee levels, waivers and scholarship programs can be found on the website on  tuition fees for international students .

During the application period , you can easily apply for a place in the winter semester via the application portal TUMonline. You simply upload your documents for admission to the degree program in Food Technology directly to the portal.

To apply, you need a qualified bachelor's degree of at least six semesters or an at least equivalent degree in the fields of food technology, brewing and beverage technology, pharmaceutical bioprocess engineering, life sciences nutrition science, or a comparable course of study at a German or foreign university.

In a subsequent aptitude assessment , we will check whether you have the necessary prerequisites and motivation for the program.

The admissions process is described in the appendix to the Academic and Examination Regulations of the program.

Other degree programs that might also interest you:

• Brewing and Beverage Technology M.Sc.
• Nutrition and Biomedicine M.Sc.
• Pharmaceutical Bioprocess Engineering M.Sc.

TUM's food technology in rankings:

#1 in germany (shanghai global ranking of academic subjects 2023), study organization – with a plan through the master's program, degree program documentation, module catalog.

• Degree program documentation  
• Module Catalog 20221 (from start of degree program WS 22/23)
• Module Catalog 20191 (from start of degree program WS 19/20)
• Module Catalog 20111 (until start of degree program WS 18/19)
• Curriculum 20221
• Curriculum 20191 – (expiring) The degree chart gives you an overview and recommendation, which modules you should take in which semester according to academic and examination regulations (FPSO) .  
• Timetable   (TUM ID required for login): This timetable is intended to give you an overview of the planned compulsory and elective modules of a semester. It is for orientation purposes only and will not be updated during the semester!  Via  TUMonline  you can have a timetable created for each semester according to FSPO. You can also create your own individual timetable, which can contain not only the dates of the selected courses, but also your personal appointments. First steps with TUMonline

Examination matters

• General Academic and Examination Regulations at TUM (APSO)
• Academic and Examination Regulations 20221 (from start of degree program WS 22/23)
• Academic and Examination Regulations 20191 (from start of degree program WS 19/20)

Important: You can only take most of the exams if you have actively registered yourself via TUMonline within the registration period. The registration and deregistration period will be displayed at the exam date.

• Academic progress check
• Examinations
• Recognitions
• Board of Examination

The board of examination is a committee consisting of university professors and lecturers of the degree program. The chairperson of the board of examination of your degree program is Prof. Dr. Ing. Heiko Briesen. Applications to the board of examination are received by the secretary and submitted to the board of examination for decision. You can reach the secretary by sending an email to examination.co(at)ls.tum.de .

Detailed, degree program - specific information about graduation can be found in the Wiki Life Sciences – Study and Teaching - Graduation (TUM ID required for login)

Personal student advising

Franziska Albrecht, M.Sc.

Campus Office ground floor, room 08 Tel. +49 8161 71 6515 brew-food-bpt.co(at)ls.tum.de Consultation hours: Presence: Tuesdays, 1:30 - 2:30 p.m. Telephone: Thursdays, 1:30 - 2:30 p.m. and by appointment

Everything you need to know!

Many general questions can already be answered by the FAQs.

FAQs about studying

Current and course-specific information for students of the TUM School of Life Sciences

Wiki Study and Teaching (with TUM login only)

Follow us on social media.

Fachschaft für Brauwesen, Lebensmitteltechnologie & Bioprozesstechnik e.V.

• MSc & PhD in Food Science (Thesis/Research)
• U of G Homepage

Combine the pure sciences to develop innovative and healthy food.

This program is offered through the Department of Food Science which focuses its research on enhancing the quality, safety, functionality and nutrition of foods. Research beside world-renowned professors who focus on food safety, food preservation, dairy science, food analysis, sensory science, nutraceuticals and functional foods.

  #1 in Canada for food science

Study with the best. The University of Guelph is ranked #1 in Canada for Food Science and Technology by U.S. News and World Report .

  Elevate your impact

Broaden your high-paying and leadership career options by achieving a graduate degree. MSc and PhD graduates are highly sought after by Canadian and international food science employers.

  Research-based studies

Alongside a faculty member and other students, you will develop, conduct and publish impactful research that focuses on a topic/issue/opportunity in food science.

  Excellent food science facilities

Access excellent research facilities and equipment. To learn more about the facilities, check out this Virtual Tour of Food Science Labs and Pilot Plant Facilities .

  Leading research centres

Work alongside and in the Canadian Research Institute for Food Safety and the Guelph Food Innovation Centre . 

  Add unique skills to your resume

Benefit from convenient access to short courses, classes and certificates on beer brewing , ice cream and cheese making . 

• SAMPLE COURSES
• CAREER OPPORTUNITIES

Both programs are offered in-person at the Guelph campus. The MSc typically takes two (2) years, while the PhD takes three to four (3-4) years to complete.

• Dairy Chemistry and Microbiology
• Advances in Food Science
• Food Science Communication
• Special Topics in Food Physics
• Special Topics in Food Processing
• Special Topics in Food for Health

This is just a sample of the course options.  View all Food Science graduate courses here.

A food scientist applies knowledge of microbiology, sensory analysis, biochemistry, chemistry, physics and engineering. Opportunities include 

• Food production manager  
• Processing manager  
• Research and development scientist (in product, process or packaging)
• Food science professor 
• Consultant 

Graduates from the Department of Food Science have careers in diverse fields. We recently conducted a career destination survey of 663 master’s graduates and 149 PhD graduates of the department. View the results here: View the results here:

• Master’s Destinations: Food Science Fact Sheet (PDF)
• Doctoral Destinations: Food Science Fact Sheet (PDF)

More details on funding your graduate studies are available on the Graduate & Postdoctoral Studies website . Note, many food science graduate students compete successfully for University of Guelph scholarships and awards . 

More information on courses and admission requirements can be found here.

Meet Your Profs

My research focuses on trying to understand the implications of what we eat on health. The area I'm most interested in is looking at lipid replacers for hard stock trans and saturated fats, which are the fats that have negative implications in cardiovascular disease.

Dr. Michael Rogers , Faculty Professor, Department of Food Science Hear more from Dr. Rogers

Our relationship with food is such a vital component of our health and microbes play a big role in how to diversify our food and also how they interact with our gut microbiota.

Dr. Gisèle LaPointe , Faculty Professor, Department of Food Science Hear more from Dr. LaPointe

Many consumers are after products that are fresh, minimally processed, and this is really a challenge for the food industry simply because that the products are no longer as stable, so by using antimicrobial active packaging system we should be able to achieve the required shelf-life as well as meeting the consumer demand on the fresh product.

Dr. Loong-Tak Lim , Faculty Professor, Department of Food Science Hear more from Dr. Lim

My research focuses on gluten proteins. The functionality of that protein, it's actually a very intriguing protein, it has an unequalled functionality because it builds structures.

Dr. Iris Joye , Faculty Professor, Department of Food Science Hear more from Dr. Joye

Nutraceutical compounds are very popular. They are food derived bioactive molecules meaning that they are isolated from food and concentrated in pill format. Three out of every four Canadians consume these compounds so they're very popular. And so it becomes very important for us to understand how these compounds affect disease pathophysiology as well as disease treatments.

Dr. Paul Spagnuolo , Faculty Professor, Department of Food Science Hear more from Dr. Spagnuolo

Our research is about is food safety, food microbiology specifically. And really what we're trying to do is either prevent or remove pathogens when they're getting to the food to make it safer.

Dr. Keith Warriner , Faculty Professor, Department of Food Science Hear more from Dr. Warriner

Because I do sensory evaluation, somebody once told me to trust my senses and I think in the research that I do, that's very important because when you eat a food you immediately need to respond to the sensory properties of that food. 

Dr. Lisa Duizer , Faculty Professor, Department of Food Science Hear more from Dr. Duizer

How to Apply

As part of the application requirements, you are required to secure a faculty advisor to supervise your program . Faculty profiles describe research programs in more detail and can be found on the Department of Food Science  website. Contact the faculty member you are interested in working with to discuss potential research opportunities. We recommend connecting via email.  

More details on the U of G graduate program application process here .

Admission Requirements

Applications to the M.Sc. and Ph.D. are evaluated on academic performance in a relevant field of study, referee assessments, statement of interest and experience in appropriate and related fields.  View the full Food Science graduate admission requirements here.

Application Deadlines

• Winter semester (January entry): Applications due by November 1st
• Summer semester (May entry): Applications due by March 1st
• Fall semester (September entry): Application by July 1st

More details on the U of G graduate program application process here.

Helpful Tips for Your Application

• Review the  uploading documents  information for instructions on providing required supporting documents to complete your application.   
• Application to the M.Sc. and Ph.D. require a department supplemental document called the “ Application Fact Sheet ”. Include a completed Application Fact Sheet in your application package via WebAdvisor. 
• Offer letters indicate the requirement for official transcripts by the first class day of the semester in which you start your program.
• International applicants should apply with consideration given to time needed for immigration procedures if you receive an offer. International students are required to submit a valid study permit and passport when they arrive on campus. 
• Not sure what your “admission average” is? Here’s more details on how to calculate it: Calculating Your Admission Average | Graduate & Postdoctoral Studies . International applicants: please  use this guide  to compare your academic credentials and determine the grade equivalency needed. Additional information available on the  International Applicants  page.
• More resources for international applicants are available on the U of G Graduate & Postdoctoral website.

Additional Options

You may also be interested in MSc in Food Safety and Quality Assurance (Course-based) or the Master in Dairy Technology Management (Course-based) .

For questions on applying and admissions, contact: 

Aimee Caldwell Department of Food Science  [email protected] 519-824-4120, Ext. 52705 

For questions on graduate program options, contact:

Leigh West Ontario Agricultural College (OAC) [email protected] 519-824-4120 Ext. 52101  

Hear from Food Science Graduate Students

I specifically pursued research at the University of Guelph because the program has more to offer than any other food science program. Moreover, I deeply admire the research conducted by my supervisor, Dr. Loong-Tak Lim.

Brock Levac , Graduate Student MSc in Food Science Hear more from Brock

Food science is a very important field within our industry and in our everyday lives. There was definitely no shortage of finding jobs within the field. There are lots of opportunities for students to get involved and jumpstart their career.

Brenda Zai , Graduate Student MSc in Food Science Hear more from Brenda

The Department of Food Science is a great community and I’ve found it easy to get involved and make friends. I’ve been a member of the Food Science Graduate Club for the past few years and help to plan events for faculty, staff, and graduate students. I’ve also been a Food Chemistry teaching assistant (TA) throughout my grad studies which has been a lot of fun and has given me the opportunity to get to know and learn alongside the Food Science undergrads each year.

Katherine Petker PhD in Food Science

Discover CALS

See how our current work and research is bringing new thinking and new solutions to some of today's biggest challenges.

• Agriculture
• Applied Economics
• Climate Change
• Communication
• Environment
• Global Development
• Health + Nutrition

Master of Food Science (MFS)

Discover a one-year, career-focused master’s degree in food science.

The Master of Food Science (MFS) program is a one-year, STEM-designated, course-based master's degree. Designed for working professionals aiming to enhance their skills, this professional master's degree is ideal for people already established in their careers. Additionally, it accommodates individuals without a food science bachelor’s degree who intend to enter the field. 

Prospective students holding non-science bachelor’s degrees (e.g., history, English, business) and considering graduate-level food science studies can prepare for the MFS program by completing roughly 15 credit hours of science-based coursework before applying. Recommended courses encompass General Biology, Calculus, Chemistry, Organic Chemistry, Physics, and Microbiology, with preference given to courses with lab components.

MFS Focus Areas

The Field of Food Science and Technology offers seven areas of focus for MFS degree candidates. Each focus area cultivates the skillset and develops the theoretical problem-solving capacity required for careers in these fields within food science. Capstone projects and career outcomes from recent graduates are included in the concentration information below.

Food Science

Offers a broader, more generalized approach to food science and technology education. Courses cover a large swath of topics within food science, including food chemistry, food engineering, nutrition, and food marketing. 

Food Chemistry / Product Development

Focuses on the analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. Students in this focus area learn about a wide range of topics. 

Food Microbiology / Food Safety 

Concerned with safety in a wide range of areas of the food industry, including storage, processing, and agriculture. Students gain experience in Cornell University's food processing and development laboratory and state-of-the-art dairy processing plant. 

Food Engineering

Covers topics such as thermodynamics, reaction kinetics, and transport phenomena applied to food processes. Students focus on engineering as it relates to the development of food products, processes, and equipment. 

Food Toxicology

Food toxicology focuses on adverse effects of compounds found in food, and on living organisms. Students focus on endocrine disruptors, natural bioactive compounds, effects of naturally occurring feed toxicants on animal metabolism, neurobehavioral teratology and toxicology, and protein modification and encapsulation platforms.

Dairy Processing

Focused on improving the quality and safety of milk and processed dairy products and developing improved methods for the manufacture of cheese and other dairy products. Prior training in dairy or food science and technology is desirable but not essential. 

Designed for students who want to enter the wine industry or allied fields, the Enology focus area emphasizes the scientific theory and practical knowledge necessary for understanding both day-to-day aspects of wine production and the greater global wine industry. 

Sensory Evaluation

Uses test methods that provide information on how products are perceived through the senses. The importance of the sensory perception of food quality is widely appreciated in the food industry, providing a demand for such specialists.

CALS MFS program details

Cornell’s College of Agriculture and Life Sciences (CALS) Master of Food Science (MFS) program is an accredited, course-based, one-year master’s degree program that emphasizes professional development and intellectual investigation in the areas of agriculture, life sciences and global development.

Though similar to a Master of Science (M.S.) degree in its academic rigor, the MFS degree differs from a traditional M.S. degree in its structure and focus. An M.S. is research based, with students building a thesis over the course of two or three years.

In contrast, the MFS degree is a one-year, course-based program where students study the intricacies and in-depth questions of their field of study. Instead of a thesis or research project, MFS students complete a capstone project during their final semester. To understand this difference in greater detail,  please visit the CALS MPS FAQ page .

The Master of Food Science program has two main components:

• Coursework: Students work with a faculty advisor to map out their individualized course of study based on their areas of interest. The majority of courses (20 credits) will be within CALS; however, students have the opportunity to take courses across Cornell.
• Capstone project : With the guidance of a faculty advisor, students work on solving a real-world problem.

Students work with top-ranked faculty who are leaders in their field on an experiential project that fosters professional skill development through the creation of solutions to real-world problems.

• Browse recent projects.

Compare a CALS Professional Master's (MPS, MFS) to an M.S. degree

MPS, MFS and M.S. programs lead to graduate-level master’s degrees. Which is right for you? Here's how they compare: 

Alumni Spotlights

Sophia elie.

"Personally, I thought I knew my limits, but this experience, in addition to working, has smashed those limits to pieces."

• Learn more about Sophia

Vipul Saran

"The MPS program allowed me to explore all the resources Cornell has to offer, even beyond my field area." 

• Learn more about Vipul

Katrina Cariño

"All the experiences and the encounters I’ve had with people from different backgrounds and races really honed me as a person. I’ve become a better person because of them."

• Learn more about Katrina

Career Development and Outlook

The Master of Food Science (MFS) program contains a significant career development component focused on developing the necessary interpersonal and communication skills required to advance in any professional field. Offering a range of workshops including resume building, personal narrative development, and mock interviews, to effectively prepare students to transition into their careers after graduation.

The MFS is a versatile degree that can open doors onto a range of professional opportunities. Past graduates from the Food Science and Technology program have found employment in positions such as:

• Food Scientist
• R&D Specialist
• Food and Flavor Technologist
• Product Development Specialist
• Assistant Winemaker
• How to Apply
• Request more information
• Other MPS Fields of Study
• CALS MPS information sessions
• Graduate Field Faculty

We openly share valuable knowledge.

Sign up for more insights, discoveries and solutions.

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.

The Bottom Line

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.

If you struggle to find a good food topic for your research or if you are confused about how to write a persuasive food research paper, then reach out to us for assignment help . As per your requirements, our team of professional writers will assist you in writing an essay or research paper on any topic related to food science or food technology.

Related Post

220 Amazing Religious Research Paper Topics and Ideas

Read and Understand How to Write a Research Proposal

100+ Controversial Research Topics and Ideas to Focus On

About author.

Jacob Smith

I am an Academic Writer and have affection to share my knowledge through posts’. I do not feel tiredness while research and analyzing the things. Sometime, I write down hundred of research topics as per the students requirements. I want to share solution oriented content to the students.

Leave a Reply Cancel reply

You must be logged in to post a comment.

• Featured Posts

140 Unique Geology Research Topics to Focus On

200+ outstanding world history topics and ideas 2023, 190 excellent ap research topics and ideas, 150+ trending group discussion topics and ideas, 170 funny speech topics to blow the minds of audience, who invented exams learn the history of examination, how to focus on reading 15 effective tips for better concentration, what is a rhetorical analysis essay and how to write it, primary school teacher in australia- eligibility, job role, career options, and salary, 4 steps to build a flawless business letter format, get help instantly.

Raise Your Grades with Assignment Help Pro

Jump to content

• Membership |
• Media kit |
• Editorial Submissions |
• Food Safety Manuals for GFSI-recognized Certification Programmes |

• Create Account

• Member List
• Membership FAQ's
• Premium Membership
• MOTM Archive
• Member News Feed
• What is GFSI?
• What is GFSI Certification?
• What is BRCGS Certification?
• What is SQF Certification?
• What is FSSC 22000 Certification?
• What is IFS Certification?
• What is the difference between GFSI and BRCGS?
• Is HACCP GFSI Approved?
• Is ISO 22000 GFSI Approved?
• Upcoming Food Safety Fridays
• Recorded Food Safety Fridays
• Upcoming Hot Topics from Sponsors
• Recorded Hot Topics from Sponsors
• Food Safety Live 2013
• Food Safety Live 2014
• Food Safety Live 2015
• Food Safety Live 2016
• Food Safety Live 2017
• Food Safety Live 2018
• Food Safety Live 2019
• Food Safety Live 2020
• Food Safety Live 2021
• Upcoming Training Courses
• On-Demand Training Courses
• Food Safety Manuals for GFSI-recognized Certification Programmes
• Other Specialized Food Safety Manuals
• Food Safety e-Consultancy
• Online Food Safety Training
• Packaging GMP Training
• Membership Upgrades
• Advertising Packages
• More ˅ -->
• View New Content
• View Unreplied Topics
• Quick Navigation
• International Food Safety and Quality Network
• → Community General Discussion
• → Student Talk

You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality.

Ideas for Research Topic Msc in Food Technology

• You cannot start a new topic
• Please log in to reply

Grade - AIFSQN

• IFSQN Associate

Posted 03 August 2010 - 02:13 PM

Good afternoon All, Currently i am doing Msc in Food Technology.. IS any one help me on choosing Reserach Topic?? Please list me couple of topic so i can choose one. Your input are highly appreciated. thanks for help regards Min

Edited by min, 03 August 2010 - 02:14 PM.

• Back to top

IFSQN...it's My Life

• IFSQN Admin

• 12,835 posts
• 1363 thanks

• Gender: Male
• Location: Manchester
• Interests: Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 05 August 2010 - 08:48 AM

From your knowledge and learning is there any subject that has got you excited or made you raise your eyebrow. I think if you have a passion for a subject it will help you to motivate yourself as your workload grows. I think you can answer this question yourself, post your ideas and we will help you to refine them.

Posted 06 August 2010 - 05:46 AM

Grade - Active

• Gender: Female

Posted 06 August 2010 - 06:38 AM

Thanks Simon, Appreciate your response.. I am looking into somthing lab based project e.g. PRo biotic Cheese etc. I have got the topic from college ( Impact of claimte change on microorganism ) but in this topic it is hard work to find information and complete reserach. Or if you have any thing ini mind i will think about that. thanks for your help and time Regards Min

Edited by rosem, 06 August 2010 - 06:38 AM.

Grade - FIFSQN

• IFSQN Fellow

• 2,849 posts

Posted 06 August 2010 - 03:37 PM

On lab based, what about something along the lines of contamination levels in foods? A juicy one could be Listeria in ready to eat foods! Something close to my heart recently after having a baby is the advice different bodies give pregnant women on foods and from experience I've never had cured meats give a Listeria positive (recommended by some sources to avoid) whereas I've seen positives in sandwiches (not currently recommended to avoid by any literature I read). There you go though, Simon's right, I went straight for a topic which meant something to me! What excites you about probiotics (no, really...) If you wanted a more legislative less practical side, it might be worth looking into the FSA's role in the UK related to issues which are non food safety related? This cow cloning issue could be an interesting one to watch.

• 4,224 posts
• 1292 thanks
• Location: World
• Interests: My main interests are sports particularly football, pool, scuba diving, skiing and ten pin bowling.

Posted 08 August 2010 - 02:14 AM

FSSC 22000 Food Safety Management System for Food Manufacturers Version 6  Implementation Package Out Now !

SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers   -  2023 Update

BRCGS (& FSMA) Food Safety & Quality Management System for Food Manufacturers - Issue 9 Implementation Package

BRCGS Food Safety & Quality Management System for Food Manufacturers - Issue 9 Implementation Package

SQF Implementation Package for Food Manufacturers Edition 9

Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. On Demand.  

Practical Internal Auditor Training for Food Operations - On Demand.  

Posted 08 August 2010 - 05:59 AM

Posted 08 August 2010 - 11:03 AM

I would also think if I were your examiner, I would want to see a project which had as many aspects to food technology as a career as possible. IMO it's easy to be in a lab and you could focus a considerable part of your project on that but I would include some (paper / computer based) background research, and, this is key for me, I would definitely include some contact with production staff in some environment (wherever you can get access to) and also try and make some changes with those production staff based upon your findings in the lab. This is because food technology used to be men in white coats far removed from the factory and IMO completely useless because they weren't influencing the people who matter! What about a personal hygiene project then based on hands? You could do research then on the effects of handwashing, e.g. not handwashing, ineffective handwashing, good handwashing. You could research key hand contact points in a factory or catering establishment, do swabs of hands, hand contact points, observe technique (do so discretely or else they will change it ) then based upon your findings you could do an education campaign, e.g. retraining, posters, greater supervision. You may also find that cleaning schedules aren't up to scratch so you may need to make suggestions there or you may find the soap they're using for handcleaning is ineffective so change to an antibacterial soap with an alcohol rub final step? Obviously it doesn't have to be on hand hygiene but all of Tony's suggestions are good ones but in each case adopting this approach: research background to why xxx is a good or bad thing (where xxx is your topic, e.g. supplier accreditation) find out what the status quo is - using lab methods or other methods research what the issues you find could cause and what could resolve them put in place some changes check the results, make further changes if needed check the changes are still in place after a specified time period conclusion

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

IFSQN Mission

Helpful links.

• Privacy & Cookies
• Terms & Conditions
• Write for Us
• Shop with Us

Receive IFSQN Updates

Important information.

Community Forum Software by IP.Board Licensed to: Saferpak Limited

All content © Copyright 2023 IFSQN

Connect With Us

• Forum Password I've forgotten my password -->
• Forgot Password? Reset your forgotten password
• Remember me This is not recommended for shared computers
• Sign in anonymously Don't add me to the active users list

• BSc/HND Project Topics
• MSc/PhD Project Topics
• Source Codes
• Project Ideas

Food Science & Technology Final Year Project Research Topics

Food Science & Technology Project Topic:

Download Food Science & Technology Final Year Research Project Topics - Free Project Topics | Codemint and Research Materials. Get Complete Chapter 1-5 Project Materials and Research Topics for HND, BSc, MSc in Doc & PDF. Final Year Projects and Research Materials on CodeMint

Filters: Undergraduate (HND,BSc,BTech) Masters (MSc,MTech) PhD Thesis

Food Science & Technology Research Project Topics with a index have Instant Download

Quick project topic search, cannot find your topic.. search for the project topic now. it saves time and it is easy, find your department here.

• Skip to navigation
• Skip to main content
• Skip to footer

MSc Agri-food Technology

Key Information

September 2024

Typical Offer

Brayford Pool

Academic Year

Course overview.

The globally important agri-food sector is intrinsically linked to challenges around land and water use, climate change, sustainability, health, and wellbeing. This industry-guided programme aims to equip students with the advanced skills, knowledge, and expertise needed to undertake technical and production management roles within this growing industry.

Students at Lincoln have the opportunity to study a variety of forward thinking topics such as principles of crop science, advanced food manufacturing, new product and process development, food safety and technical management, agri-robotics, as well as supply chain management.



Following the taught element of the programme, the course offers students a choice between a research project in industry or academia, where they will have the opportunity to make contacts and apply their knowledge in a real-life setting. During the programme, students have the chance to visit agri-food industries to see the practical applications of their knowledge and hear from a number of guest speakers.

Why Choose Lincoln

Informed and guided by industry

Accredited by the Institute of Food Science and Technology (IFST)

Undertake a research project in industry or academia

Visit agri-food industries and hear from guest speakers

A holistic, all encompassing, farm-to-fork approach

How You Study

This MSc is intentionally wide-ranging and is designed to prepare students for opportunities across the broad and fast-moving agri-food sector. The programme takes a holistic, all encompassing, farm-to-fork approach, acknowledging the need to optimise performance and quality in the agriculture and food supply chain.

Following the taught element of the programme, students will undertake a Research Project, where they will have the opportunity to make contacts and apply their knowledge in a real-life setting.

Weekly contact hours on this programme may vary depending on the individual modules and the stage of study. Postgraduate level study involves a significant proportion of independent study, exploring the material covered in lectures and seminars. As a general guide, for every hour spent in class, students are expected to spend at least two to three hours in independent study.

• Foundation Year
• Second Year
• Master's Level
• Doctoral Level

† Some courses may offer optional modules. The availability of optional modules may vary from year to year and will be subject to minimum student numbers being achieved. This means that the availability of specific optional modules cannot be guaranteed. Optional module selection may also be affected by staff availability.

We want you to have all the information you need to make an informed decision on where and what you want to study. In addition to the information provided on this course page, our What You Need to Know page offers explanations on key topics including programme validation/revalidation, additional costs, contact hours, and our return to face-to-face teaching.

Accreditation

This course is accredited by the Institute of Food Science and Technology (IFST). IFST is the UK’s leading professional body for food science and technology.

How you are assessed

A variety of assessment methods are used during this course, including essays, examinations, oral presentations, and practicals. These assessments are designed to develop the skills that will be needed for a career in the sector.

As well as studying at the University’s Brayford Campus, students will also visit our Riseholme campus, situated just 5km north of Lincoln on a beautiful parkland campus and The National Centre for Food Manufacturing, located in Holbeach Lincolnshire. Students may also have the chance to visit agri-food companies, helping them to understand the practical applications of their knowledge, and hear from a series of guest speakers on sustainability in the food industry and agri-robotics.

A Rural Setting

Situated just 5km north of Lincoln in a beautiful semi-rural setting, the University's Riseholme Park Campus is home to the Lincoln Institute for Agri-Food Technology, offering short courses in agriculture and agronomy alongside postgraduate and research programmes. It has specialist agri-tech research facilities and a friendly academic and research community. The campus spans more than 200 hectares, incorporating woodlands, parkland, watercourses, and grasslands. It features a working farm and a variety of heritage features, centred around the historic Grade II listed Riseholme Hall. The University's National Centre for Food Manufacturing (NCFM) is based in Holbeach, in south Lincolnshire. This food manufacturing technology hub provides specialist facilities and industry-standard equipment, including analytical laboratories with a test kitchen and sensory testing suite, a technician training centre and processing facilities. It supports industry innovation, productivity and growth within the sector working closely with industry partners.

The University of Lincoln has launched the world's first Centre for Doctoral Training in Agri-Food Robotics in collaboration with the University of Cambridge and the University of East Anglia. This new advanced training centre in agri-food robotics is creating the largest ever cohort of Robotics and Autonomous Systems (RAS) specialists for the global food and farming sectors, thanks to a multi-million pound funding award the Engineering and Physical Sciences Research Council (EPSRC).

The Queen's Anniversary Prize

In November 2023, the University was one of just 22 institutions to be awarded the Queen's Anniversary Prize. This award recognises the excellent work of the University's Lincoln Institute for Agri-food Technology in supporting the success and sustainability of the UK's food and farming industries.

How to Apply

Postgraduate Application Support

Applying for a postgraduate programme at Lincoln is easy. Find out more about the application process and what you'll need to complete on our How to Apply page. Here, you'll also be able to find out more about the entry requirements we accept and how to contact us for dedicated support during the process.

All applicants meeting the initial academic requirements for this course are required to undertake an interview with academic staff before a decision concerning the offer of a place can be made. It is expected that applicants will be able to demonstrate a keen interest in agriculture and all aspects of the farm-to-fork process. In order to make this process available to all applicants, we utilise Skype as the preferred medium for those applicants who are not able to travel to Lincoln prior to the start of the programme.

Entry Requirements 2024-25

Entry requirements.

First or second class honours degree or equivalent overseas qualification. We will consider applicants from non-related degrees, with relevant experience.

If you have studied outside of the UK, and are unsure whether your qualification meets the above requirements, please visit our country pages for information on equivalent qualifications.

https://www.lincoln.ac.uk/home/studywithus/internationalstudents/entryrequirementsandyourcountry/

Overseas students will be required to demonstrate English language proficiency equivalent to IELTS 6.0 overall, with a minimum of 5.5 in each element. For information regarding other English language qualifications we accept, please visit the English Requirements page.

https://www.lincoln.ac.uk/home/studywithus/internationalstudents/englishlanguagerequirementsandsupport/englishlanguagerequirements/

If you do not meet the above IELTS requirements, you may be able to take part in one of our Pre-session English and Academic Study Skills courses.

https://www.lincoln.ac.uk/home/studywithus/internationalstudents/englishlanguagerequirementsandsupport/pre-sessionalenglishandacademicstudyskills/

These specialist courses are designed to help students meet the English language requirements for their intended programme of study.

Course Fees

You will need to have funding in place for your studies before you arrive at the University. Our fees vary depending on the course, mode of study, and whether you are a UK or international student. You can view the breakdown of fees for this programme below.

The University offers a range of merit-based, subject-specific, and country-focused scholarships for UK and international students. To help support students from outside of the UK, we offer a number of international scholarships which range from £1,000 up to the value of 50 per cent of tuition fees. For full details and information about eligibility, visit our scholarships and bursaries pages .

Funding Your Study

Postgraduate Funding Options

Find out more about the optional available to support your postgraduate study, from Master's Loans to scholarship opportunities. You can also find out more about how to pay your fees and access support from our helpful advisors.

Career Development

This programme is designed to prepare students for a career in one of the world’s largest industries, agri-food. Agriculture companies, food manufacturers, producers, and retailers are large employers, as are government departments that develop food policy. Graduates may pursue careers in technical roles, marketing, distribution, plant supervision, and product development. They may also choose to form their own company, with the help of the University’s award-winning business support centre, Sparkhouse. Some may choose to pursue research and PhD pathways (particularly in the field of agri-robotics).

Postgraduate Events

To get a real feel for what it is like to study at the University of Lincoln, we hold a number of dedicated postgraduate events and activities throughout the year for you to take part in.

Prioritising Face-to-Face Teaching

At the University of Lincoln, we strive to ensure our students’ experience is engaging, supportive, and academically challenging. Throughout the Coronavirus pandemic, we have adapted to Government guidance to keep our students, staff, and community safe. All remaining Covid-19 legal restrictions in England were lifted in February 2022 under the Government’s Plan for Living with Covid-19, and we have embraced a safe return to in-person teaching on campus. Where appropriate, face-to-face teaching is enhanced by the use of digital tools and technology and may be complemented by online opportunities where these support learning outcomes.

We are fully prepared to adapt our plans if changes in Government guidance make this necessary, and we will endeavour to keep current and prospective students informed. For more information about how we are working to keep our community safe, please visit our coronavirus web pages .

• Project Topics
• Project Topics Materials
• Project topics in education
• Accounting project topics
• Computer science project topics
• Project topics for mass communication
• Project topics for Marketing
• Project topics for business administration
• Project topics in economics

• REQUEST PROJECT
• HIRE A WRITER
• SCHOLARSHIPS

Project By Departments

• Agric Engineering
• Agriculture
• Architecture
• Banking And Finance
• BioChemistry
• Building Technology
• Business Administration
• Chemical Engineering
• Civil Engineering
• Computer Engineering
• Computer Science
• Cooperative And Rural Development
• Cooperative Economics
• Design And Technology
• Electrical Electronic Engineering
• Entrepreneurial And Business Management
• Estate Management
• Fine And Applied Arts
• Food Technology
• Health Science And Technology
• Home And Rural Economics
• Hospitality Management And Technology
• Industrial Chemistry
• Industrial Relation and Personnel Management
• International And Diplomatic Studies
• Library And Information Science
• Mass Communication
• Mechanical Engineering
• Medical And Health Science
• Microbiology
• Nursing Science
• Office Technology and Management
• Political Science
• Printing Technology
• Public Administration
• Public Relations And Communication
• Purchasing And Supply
• Quantity Surveyor
• Science Lab Technology
• Secretarial Administration
• Staff Development And Distance Education
• Urban And Regional Planning
• Thesis and Dissertation

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.

Page 1 of 2

Be the First to Share On Social

LATEST PROJECT TOPICS

• Scholarships
• Download Projects
• Bank Details
• Free Data/Airtime
• Terms and Condition
• Sim hosting
• Back to Top
• Privacy Policy      RSS Feeds

• Browse Works
• Natural & Applied Sciences

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...

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 ...

Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients

Abstract: Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum.This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimacu latus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migra...

Assessment of Rodents’ Postharvest Losses in On-Farm Maize Storage in Kenya

Abstract: Rodents are one of the major postharvest pests that affect food security by impacting on both food availability and safety. However, knowledge of the impact of rodents in on-farm maize storage systems in Kenya is limited. A survey was conducted in 2014 with a total of 630 farmers spread across the six maize growing agro-ecological zones (AEZs) to assess postharvest losses magnitudes in on-farm maize storage systems in Kenya, and the contribution of rodents to the losses. Experiment...

Effects of Hermetic Bag Storage on Insect Pest Damage, Mould Infection and a Flatoxin Contamination on Maize Grain in Makueni County, Kenya

Abstract: For centuries, maize producers in sub-Saharan Africa have been plagued by post-harvest losses from insect infestation and mould infections, with small-scale producers representing the most vulnerable populations. Participatory on-farm trials were conducted to assess the effectiveness of triple layer hermetic (PICS™) bags for storage of maize in small-scale farmers’ stores in rural villages in Makueni County,Kenya. PICS bags are three-layer hermetic bag-system that forms a barri...

Assesment of the Nutritional Value, Microbial Quality and Sensory Acceptance of Cookies Enriched With Edible Longhorn Grasshoper (ruspolia differens serville) Flours from Different Processing

Abstract: Long-horned grasshopper (Ruspolia differens), an edible insect native to sub-Saharan Africa, is considered a delicacy by some communities in the region and contributes 5-10% of the protein intake. However, its full utilization as food across the different cultural constructs has been hampered by neophobia and disgust occasioned by uncommon food cultural practices, thereby limiting its potential to combat malnutrition in the region. Therefore, there is need to process and hide the i...

Effect of Fermentation on the Physicochemical and Sensory Properties of Fibre Enriched ‘Ede India’ (Colocasia Esculenta) Instant Poundo

TABLE OF CONTENTS TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENTS TABLE OF CONTENTS LIST OF TABLES LIST OF FIGURES ABSTRACT CHAPTER ONE: INTRODUCTION 1.1 BACKGROUND OF THE STUDY 1.2 STATEMENT OF PROBLEM 1.3 OBJECTIVE OF THE STUDY 1.3.1 MAIN OBJECTIVE 1.3.2 SPECIFIC OBJECTIVES 1.4 JUSTIFICATION 1.5 SCOPE OF STUDY CHAPTER TWO: LITERATURE REVIEW 9 2.1 COCOYAM 2.1.1 History and Origin of Cocoyam 2.1.2 Scientific Classification of Cocoyam 2.1.3 Composition of Cocoyam 2.1.3.1 Nutritional Compo...

Effect of Drying and Storage on the Physico-Chemical Characteristics and Protein Quality of Smoked Horse Mackerel (Trachurus Trachurus) Fillets

ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and 8 hours, spread on perforated trays and stored at room temperature of 24.5 – 34oC and relative humidity range of 59 – 87% for a period of 30 da...

Effect of Processing Methods on the Quality of Ugba (Pentaclethra Macrophylla Benth)

ABSTRACT African oil bean seed slices (Pentaclethra macrophylla Benth) were prepared by two traditional methods, packaged in sterilized plastic containers and fermented at two different temperatures (ambient (28 ± 2 oC) and 37.5 oC temperature) for 96 hours to produce Ugba (a Nigerian indigenous protein rich food). Proximate analysis (moisture, ash, protein, fat, carbohydrate and fibre content), physicochemical analysis (peroxide, saponification, iodine, pH value), protein solubility and mi...

PRODUCTION, PROPERTIES AND SHELF - LIFE OF INTERMEDIATE MOISTURE SNAIL MEAT

ABSTRACT This research was carried out to study the influence of three cooking methods (frying, smoking and roasting) on the physicho-chemical properties and the shelf – life of snail meat (Achachatina marginata). The snail meat was first washed using different washing agents (lime, alum, salt and ash) and through sensory evaluation, the best washing agent was selected and used to prepare snail meat samples for subsequent processing. The snail from the best washing agents was divided into ...

Production and Quality Evaluation of Spoonable and Drinkable Yoghurt with Watermelon (Citrullus Lanatus) Juice and Pulp

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice and pulp. The fiber content increased with the watermelon pu...

Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)

ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the...

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.

Privacy Policy | Refund Policy | Terms | Copyright | © 2024, Afribary Limited. All rights reserved.

Study programme - MSc Food Technology

The MSc Food Technology a full-time two year programme, fully taught in English, the only programme of its kind at university level in the Netherlands. In 2024 for the 19th time in a row, Wageningen was ranked by students to be the best university in the Netherlands. Wageningen University provides excellent education to students from around the world. Representing more than 100 nationalities, Wageningen University offers a unique international character. Students not only contribute to the sustainable development goals, but also to an active, dynamic student life.

Wageningen University has an academic year which is divided into 6 periods . Throughout the first year students take 60 ECTS of courses, a description of these courses can be found in the course catalogue . Core courses that deal with the fundamentals of Food Technology, domain courses that provide a wide variety of topics in the field. On top of those, students are free to add (cross-disciplinary) elective courses. All students follow the integrative course Product and Process Design. This way students are provided the opportunity to develop their own profile. Whether you are interested in Food Fermentation, Microbiology, Food Process Engineering, Data science, Food Chemistry, Dairy Technology, Biotechnology, Nutrition, or something else, the programme allows students to become the Food Technologist they wish to become.

The second year is divided into a thesis (36 ECTS) and an internship (24 ECTS), building upon the courses from the first year. The thesis will take place at Wageningen University, and takes approximately 6 months to complete.

Students typically perform their thesis at one the following chair groups: Food Chemistry , Food Physics , Food Process Engineering , Food Quality and Design or Food Microbiology . You will receive individual supervision from a chair group staff member and you can choose from a range of subjects offered by your chosen department.

After completing the thesis, students will do an internship of approximately 4 months at a food company, research institute or organisation anywhere around the world. Bringing along the knowledge of the courses and their thesis, the internship for students is a unique learning opportunity, where they can apply their academic skills in a professional environment.

Academic year

Wageningen University has an academic year which is divided into 6 periods, in one academic year you are assumed to take 60 credits (ECTS). In period 1,2 and 5 two subjects are taught, generally one in the morning and one in the afternoon. These periods consist of 6 weeks of teaching, followed by one week of self study and one week of exams.  The third and fourth period are shorter, 3 weeks, and in these weeks one course is taught block-wise and fulltime. After each period you will have the exam of that course. The sixth period consists of 8 weeks, all students follow the integrated course Product and Process Design.

After graduation

Food technologists from Wageningen University have very good job perspectives. Alumni generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree.

Suggestions or feedback?

MIT News | Massachusetts Institute of Technology

• Machine learning
• Social justice
• Black holes
• Classes and programs

Departments

• Aeronautics and Astronautics
• Brain and Cognitive Sciences
• Architecture
• Political Science
• Mechanical Engineering

Centers, Labs, & Programs

• Abdul Latif Jameel Poverty Action Lab (J-PAL)
• Picower Institute for Learning and Memory
• Lincoln Laboratory
• School of Architecture + Planning
• School of Engineering
• School of Humanities, Arts, and Social Sciences
• Sloan School of Management
• School of Science
• MIT Schwarzman College of Computing

Advancing technology for aquaculture

Press contact :.

Previous image Next image

According to the National Oceanic and Atmospheric Administration, aquaculture in the United States represents a $1.5 billion industry annually. Like land-based farming, shellfish aquaculture requires healthy seed production in order to maintain a sustainable industry. Aquaculture hatchery production of shellfish larvae — seeds — requires close monitoring to track mortality rates and assess health from the earliest stages of life. 

Careful observation is necessary to inform production scheduling, determine effects of naturally occurring harmful bacteria, and ensure sustainable seed production. This is an essential step for shellfish hatcheries but is currently a time-consuming manual process prone to human error. 

With funding from MIT’s Abdul Latif Jameel Water and Food Systems Lab (J-WAFS), MIT Sea Grant is working with Associate Professor Otto Cordero of the MIT Department of Civil and Environmental Engineering, Professor Taskin Padir and Research Scientist Mark Zolotas at the Northeastern University Institute for Experiential Robotics, and others at the Aquaculture Research Corporation (A.R.C.), and the Cape Cod Commercial Fishermen’s Alliance, to advance technology for the aquaculture industry. Located on Cape Cod, A.R.C. is a leading shellfish hatchery, farm, and wholesaler that plays a vital role in providing high-quality shellfish seed to local and regional growers.

Two MIT students have joined the effort this semester, working with Robert Vincent, MIT Sea Grant’s assistant director of advisory services, through the Undergraduate Research Opportunities Program (UROP). 

First-year student Unyime Usua and sophomore Santiago Borrego are using microscopy images of shellfish seed from A.R.C. to train machine learning algorithms that will help automate the identification and counting process. The resulting user-friendly image recognition tool aims to aid aquaculturists in differentiating and counting healthy, unhealthy, and dead shellfish larvae, improving accuracy and reducing time and effort.

Vincent explains that AI is a powerful tool for environmental science that enables researchers, industry, and resource managers to address challenges that have long been pinch points for accurate data collection, analysis, predictions, and streamlining processes. “Funding support from programs like J-WAFS enable us to tackle these problems head-on,” he says. 

ARC faces challenges with manually quantifying larvae classes, an important step in their seed production process. "When larvae are in their growing stages they are constantly being sized and counted,” explains Cheryl James, A.R.C. larval/juvenile production manager. “This process is critical to encourage optimal growth and strengthen the population." 

Developing an automated identification and counting system will help to improve this step in the production process with time and cost benefits. “This is not an easy task,” says Vincent, “but with the guidance of Dr. Zolotas at the Northeastern University Institute for Experiential Robotics and the work of the UROP students, we have made solid progress.” 

The UROP program benefits both researchers and students. Involving MIT UROP students in developing these types of systems provides insights into AI applications that they might not have considered, providing opportunities to explore, learn, and apply themselves while contributing to solving real challenges.

Borrego saw this project as an opportunity to apply what he’d learned in class 6.390 (Introduction to Machine Learning) to a real-world issue. “I was starting to form an idea of how computers can see images and extract information from them,” he says. “I wanted to keep exploring that.”

Usua decided to pursue the project because of the direct industry impacts it could have. “I’m pretty interested in seeing how we can utilize machine learning to make people’s lives easier. We are using AI to help biologists make this counting and identification process easier.” While Usua wasn’t familiar with aquaculture before starting this project, she explains, “Just hearing about the hatcheries that Dr. Vincent was telling us about, it was unfortunate that not a lot of people know what’s going on and the problems that they’re facing.”

On Cape Cod alone, aquaculture is an $18 million per year industry. But the Massachusetts Division of Marine Fisheries estimates that hatcheries are only able to meet 70–80 percent of seed demand annually, which impacts local growers and economies. Through this project, the partners aim to develop technology that will increase seed production, advance industry capabilities, and help understand and improve the hatchery microbiome.

Borrego explains the initial challenge of having limited data to work with. “Starting out, we had to go through and label all of the data, but going through that process helped me learn a lot.” In true MIT fashion, he shares his takeaway from the project: “Try to get the best out of what you’re given with the data you have to work with. You’re going to have to adapt and change your strategies depending on what you have.”

Usua describes her experience going through the research process, communicating in a team, and deciding what approaches to take. “Research is a difficult and long process, but there is a lot to gain from it because it teaches you to look for things on your own and find your own solutions to problems.”

In addition to increasing seed production and reducing the human labor required in the hatchery process, the collaborators expect this project to contribute to cost savings and technology integration to support one of the most underserved industries in the United States. 

Borrego and Usua both plan to continue their work for a second semester with MIT Sea Grant. Borrego is interested in learning more about how technology can be used to protect the environment and wildlife. Usua says she hopes to explore more projects related to aquaculture. “It seems like there’s an infinite amount of ways to tackle these issues.”

Share this news article on:

Related links.

• Research project webpage
• MIT Sea Grant
• Abdul Latif Jameel Water and Food Systems Lab (J-WAFS)
• Department of Civil and Environmental Engineering
• Aquacultural Research Corporation
• Cape Cod Commercial Fishermen's Alliance
• Northeastern University Institute for Experiential Robotics

Related Topics

• Civil and environmental engineering
• Mechanical engineering
• Undergraduate Research Opportunities Program (UROP)
• Agriculture
• Environment
• Sustainability
• Supply chains
• Artificial intelligence
• Computer vision
• Undergraduate
• Collaboration

Related Articles

J-WAFS announces 2023 seed grant recipients

Meet the Oystamaran

More than a meal

Previous item Next item

More MIT News

The many-body dynamics of cold atoms and cross-country running

Read full story →

Heather Paxson named associate dean for faculty of the School of Humanities, Arts, and Social Sciences

Preparing MIT’s campus for cardiac emergencies

Researching extreme environments

To build a better AI helper, start by modeling the irrational behavior of humans

Using deep learning to image the Earth’s planetary boundary layer

• More news on MIT News homepage →

Massachusetts Institute of Technology 77 Massachusetts Avenue, Cambridge, MA, USA

• Map (opens in new window)
• Events (opens in new window)
• People (opens in new window)
• Careers (opens in new window)
• Accessibility
• Social Media Hub
• MIT on Facebook
• MIT on YouTube
• MIT on Instagram