Food Science and Nutrition Project Topics
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We provide high-quality academic project reports, dissertations, internship projects, and research papers specifically focused on the Food Science and Nutrition specialization.
Our Food Science and Nutrition projects are suitable for students pursuing B.Sc, M.Sc, or other management-related degrees. Each report is well-researched, formatted as per university guidelines, and designed to provide clear insights into FSN practices across industries.
Students can choose from a wide list of ready-made Food Science and Nutrition project topics or request a fully customized report prepared according to their specific research area. Every project is developed purely for learning and reference purposes, helping you understand report structure, research methodology, and analysis so that you can confidently prepare your own FSN academic work.
Food Science and Nutrition 500 Topics For Project Report
Food Science and Nutrition Project Topics List (1–100)
1. Determination of moisture content in cereals using oven drying
2. Ash content analysis in flour samples by muffle furnace
3. Crude protein estimation by Kjeldahl method in milk
4. Fat extraction using Soxhlet apparatus in nuts
5. Carbohydrate quantification by difference method in fruits
6. Total dietary fiber analysis using enzymatic-gravimetric method
7. Reducing sugar determination by Lane-Eynon titration
8. Non-reducing sugar calculation in honey samples
9. Starch content estimation using acid hydrolysis
10. Pectin extraction and quantification from citrus peels
11. Vitamin C (ascorbic acid) analysis by iodometric titration
12. Vitamin C stability in fruit juices under different storage
13. Beta-carotene extraction and spectrophotometric analysis in carrots
14. Lycopene quantification in tomatoes using hexane extraction
15. Anthocyanin pigment analysis in red cabbage by pH differential
16. Chlorophyll content determination in spinach leaves
17. Polyphenol oxidase enzyme activity in apples (browning)
18. Peroxidase activity assay in vegetables
19. Lipoxygenase enzyme kinetics in soybeans
20. Amylase activity measurement in germinated grains
21. Protease activity in meat tenderization
22. Lipase activity in dairy products
23. Catalase activity in potato tubers
24. Pectin methylesterase activity in fruit processing
25. Invertase activity in sucrose hydrolysis
26. Glucose oxidase assay in honey authenticity
27. Transglutaminase activity in surimi products
28. Tyrosinase inhibition by natural extracts
29. Lactase activity in lactose-free milk
30. Phytase activity in animal feed
31. Cellulase activity in fruit juice clarification
32. Xylanase application in bread dough
33. Tannin content analysis in tea by Folin-Ciocalteu
34. Caffeine extraction and HPLC analysis in coffee
35. Theobromine quantification in chocolate
36. Capsaicin content in chili peppers by HPLC
37. Piperine isolation from black pepper
38. Curcumin quantification in turmeric by spectrophotometry
39. Allicin stability in garlic extracts
40. Gingerol analysis in ginger by HPLC
41. Eugenol content in cloves
42. Vanillin determination in vanilla beans
43. Menthol quantification in mint leaves
44. Citral analysis in lemongrass oil
45. Limonene content in citrus essential oils
46. Linalool in lavender oil by GC-MS
47. Carvone in spearmint vs. peppermint
48. Cinnamaldehyde in cinnamon bark
49. Saffron crocin analysis by UV-Vis
50. Astaxanthin in salmon flesh
51. Omega-3 fatty acid profile by GC in fish oil
52. Trans fat analysis in margarine by GC
53. Cholesterol content in egg yolk by GC
54. Squalene in olive oil
55. Phytosterol analysis in vegetable oils
56. Free fatty acid titration in cooking oils
57. Peroxide value determination in fats
58. Anisidine value for secondary oxidation
59. TBARS assay for lipid rancidity in meats
60. Iodine value of unsaturated oils
61. Saponification value of fats
62. Acid value in biodiesel
63. Rancimat oxidative stability test
64. OSI (Oxidative Stability Index) in oils
65. Antioxidant activity by DPPH assay
66. FRAP assay for total antioxidant capacity
67. ORAC method in berries
68. ABTS radical scavenging in green tea
69. Total phenolic content by Folin-Ciocalteu
70. Flavonoid quantification by aluminum chloride
71. Proanthocyanidin analysis in grapes
72. Resveratrol in red wine by HPLC
73. Quercetin in onions
74. Kaempferol in kale
75. Isoflavones in soy products
76. Glucosinolates in cruciferous vegetables
77. Saponins in quinoa
78. Lectins in beans
79. Phytic acid in grains by colorimetric method
80. Oxalate content in spinach
81. Nitrate analysis in leafy greens
82. Acrylamide in fried potatoes by GC-MS
83. Furan in canned foods
84. 3-MCPD in soy sauce
85. Benzopyrene in smoked meats
86. Histamine in fish by ELISA
87. Biogenic amines in cheese by HPLC
88. Melamine detection in milk by HPLC
89. Sudan dye in spices
90. Aflatoxin B1 in peanuts by TLC
91. Ochratoxin A in coffee
92. Patulin in apple juice
93. Deoxynivalenol (DON) in wheat
94. Zearalenone in corn
95. Fumonisins in maize
96. Heavy metal (Pb, Cd) analysis by AAS in rice
97. Mercury in fish by cold vapor AAS
98. Arsenic speciation in seafood
99. Pesticide residues by QuEChERS-GC-MS
100. Antibiotic residues in milk by LC-MS
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Food Science and Nutrition Project Topics List (101-200)
101. Artificial sweetener analysis by HPLC
102. Food colorant identification by TLC
103. Preservative (benzoate, sorbate) by HPLC
104. Monosodium glutamate (MSG) quantification
105. Sodium content by flame photometry
106. Potassium in fruits by flame photometry
107. Calcium in milk by EDTA titration
108. Iron in fortified cereals by spectrophotometry
109. Zinc in oysters
110. Iodine in iodized salt by titration
111. Fluoride in water by ion-selective electrode
112. Chloride in snacks by Mohr titration
113. Sulfite in dried fruits by Monier-Williams
114. Nitrite in cured meats by Griess reaction
115. Nitrate reduction test in vegetables
116. Phospholipid analysis in lecithin
117. Glycoalkaloids in potatoes
118. Cyanogenic glycosides in cassava
119. Furosine as heat damage marker in milk
120. Hydroxymethylfurfural (HMF) in honey
121. Lactulose in heated milk
122. Casein vs. whey protein separation
123. Gluten quantification by ELISA
124. Gliadin detection in gluten-free foods
125. Milk protein allergy markers
126. Egg albumin denaturation study
127. Gelatin bloom strength testing
128. Meat protein solubility
129. Fish gelatin vs. bovine gelatin
130. Soy protein isolate functionality
131. Pea protein texturization
132. Mycoprotein analysis in Quorn
133. Amino acid profile by HPLC
134. Essential amino acid index
135. Protein digestibility-corrected amino acid score (PDCAAS)
136. Peptide mapping by SDS-PAGE
137. Maillard reaction products in baked goods
138. Acrylamide mitigation strategies
139. Glycation end products in diabetes foods
140. Sugar alcohol analysis in sugar-free gum
141. Polydextrose as fiber source
142. Inulin quantification in chicory
143. Resistant starch in cooled potatoes
144. Glycemic index estimation
145. Starch gelatinization by DSC
146. Retrogradation of starch by X-ray diffraction
147. Amylose/amylopectin ratio by iodine binding
148. Dextrin analysis in beer
149. Maltose in brewing
150. Lactose intolerance test in milk
151. Galactose in dairy
152. Fructose in high-fructose corn syrup
153. Sucrose inversion kinetics
154. Glucose syrup DE value
155. Honey adulteration with invert sugar
156. C4 sugar detection by carbon isotope ratio
157. Organic acid profile by HPLC in wine
158. Acetic acid in vinegar
159. Citric acid cycle intermediates in fruits
160. Malic acid in apples
161. Tartaric acid in grapes
162. Lactic acid in yogurt by titration
163. Sorbic acid preservation efficacy
164. Benzoic acid in soft drinks
165. pH measurement in beverages
166. Titratable acidity in juices
167. Brix degree in fruits
168. Alcohol content by distillation
169. Volatile acidity in wine
170. Sulfur dioxide in wine by Ripper method
171. Tannin in wine by precipitation
172. Color measurement by spectrophotometer
173. Turbidity in beer
174. Foam stability in beer
175. Bitterness units (IBU) in beer
176. Diacetyl in beer by GC
177. Ethyl carbamate in spirits
178. Methanol in alcoholic beverages
179. Congener analysis in whiskey
180. Phenolic compounds in wine by HPLC
181. Resveratrol stability in wine
182. Anthocyanin degradation kinetics
183. Yeast viability in fermentation
184. Lactic acid bacteria in probiotics
185. Microbial spoilage in canned foods
186. Water activity (aw) measurement
187. Shelf-life prediction modeling
188. Hurdle technology in preservation
189. Thermal death time (D-value)
190. Z-value determination
191. F0 value in sterilization
192. Canning process validation
193. Aseptic processing parameters
194. Pasteurization efficiency (PU)
195. High-pressure processing (HPP) effects
196. Pulsed electric field (PEF) on juices
197. Ohmic heating in food processing
198. Microwave sterilization kinetics
199. Infrared heating for drying
200. Freeze-drying sublimation curve
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Food Science and Nutrition Project Topics List (201-300)
201. Spray drying of milk powder
202. Fluidized bed drying of grains
203. Osmotic dehydration of fruits
204. Edible coatings on fresh produce
205. Modified atmosphere packaging (MAP)
206. Active packaging with oxygen scavengers
207. Antimicrobial packaging films
208. Intelligent packaging indicators
209. Time-temperature indicators (TTI)
210. Freshness indicators for meat
211. Ripeness sensors for fruits
212. Ethylene absorbers in packaging
213. Biodegradable packaging from starch
214. PLA (polylactic acid) in food contact
215. Sensory evaluation training panel
216. Triangle test for difference
217. Duo-trio test method
218. Paired comparison test
219. Hedonic scale for acceptability
220. Texture profile analysis (TPA)
221. Warner-Bratzler shear force in meat
222. Kramer shear cell for vegetables
223. Back extrusion test
224. Puncture test for fruits
225. Viscosity measurement in sauces
226. Bostwick consistometer for ketchup
227. Rheology of dough
228. Farinograph for flour quality
229. Mixograph analysis
230. Alveograph for baking strength
231. Extensograph for dough elasticity
232. Amylograph for starch pasting
233. Rapid Visco Analyzer (RVA)
234. Gluten index test
235. Falling number for sprout damage
236. Zeleny sedimentation test
237. SRC (solvent retention capacity)
238. Dough inflation system
239. Bread volume by rapeseed displacement
240. Crumb structure by image analysis
241. Staling kinetics by firmness
242. Water migration in bread by NMR
243. Starch recrystallization by DSC
244. Cookie spread factor
245. Cake volume and symmetry
246. Pasta cooking quality
247. Rice chalkiness evaluation
248. Popcorn expansion volume
249. Extrusion cooking parameters
250. Breakfast cereal puffing
251. Snack pellet frying
252. Potato chip oil uptake
253. French fry texture
254. Emulsion stability in mayonnaise
255. Whipping properties of cream
256. Foaming capacity of egg white
257. Gel strength of gelatin
258. Syneresis in yogurt
259. Curd tension in cheese
260. Meltability of cheese
261. Stretchability of mozzarella
262. Oil separation in peanut butter
263. Spreadability of margarine
264. Hardness of chocolate
265. Bloom in chocolate
266. Polymorphism in cocoa butter by DSC
267. Sugar crystallization in fondant
268. Invert sugar in candy
269. Water activity in confectionery
270. Gelatin gummy texture
271. Panning in dragees
272. Caramelization temperature
273. Maillard browning kinetics
274. Non-enzymatic browning index
275. Color changes in frying
276. Fluorescence of advanced Maillard products
277. Acrylamide in roasted coffee
278. Polycyclic aromatic hydrocarbons (PAHs) in grilled meat
279. Heterocyclic amines in cooked meat
280. Cholesterol oxidation products
281. Transglutaminase in restructured meat
282. Nitrosamine formation in bacon
283. Biogenic amines in fermented sausage
284. Proteolysis in dry-cured ham
285. Lipolysis in cheese ripening
286. Lactose crystallization in ice cream
287. Fat destabilization in whipped cream
288. Overrun in ice cream
289. Meltdown rate of ice cream
290. Heat shock protein in frozen dough
291. Glass transition in frozen foods
292. Ice recrystallization inhibition
293. Cryoprotectants in seafood
294. Drip loss in thawed meat
295. Superchilling of fish
296. Vacuum cooling of vegetables
297. Evaporative cooling in fruits
298. Controlled ripening with ethylene
299. 1-MCP treatment in apples
300. Wax coating on citrus
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Create a professional and academic-ready title page for your MBA or BBA thesis, internship project, or research report. This template includes customizable fields for student name, roll number, specialization (HR, Finance, Marketing, etc.), subject, college name, and submission date. Ideal for university and college students, this polished front page format ensures your academic submission meets institutional standards and makes a strong first impression. Suitable for final-year projects, summer
Food Science and Nutrition Project Topics List (301-400)
301. Calcium chloride dipping in strawberries
302. Ozone treatment for microbial control
303. UV-C light for surface decontamination
304. Cold plasma treatment
305. Electrolyzed water sanitation
306. Bacteriocin nisin in cheese
307. Essential oils as preservatives
308. Chitosan films antimicrobial activity
309. Silver nanoparticles in packaging
310. Probiotic viability in yogurt
311. Prebiotic oligosaccharides analysis
312. Synbiotic product development
313. Fortification of iron in flour
314. Folic acid stability in fortified foods
315. Vitamin D in mushrooms
316. Iodized salt uniformity
317. Calcium bioavailability from supplements
318. Phytate reduction by fermentation
319. Enzyme-assisted nutrient extraction
320. Bioaccessibility of carotenoids
321. Bioavailability of polyphenols
322. Gut microbiota modulation by diet
323. Metabolomics in food analysis
324. Proteomics of milk allergens
325. Lipidomics of oils
326. Glycomics in dairy
327. Volatilome of cheese by GC-MS
328. Electronic nose for spoilage
329. Electronic tongue for taste
330. Hyperspectral imaging for quality
331. NIR spectroscopy for moisture
332. FTIR for adulteration detection
333. Raman spectroscopy for carotenoids
334. Fluorescence spectroscopy for oxidation
335. Chemometrics in food data
336. PCA for batch variation
337. PLS regression for prediction
338. Machine learning for authenticity
339. DNA barcoding for species ID
340. PCR for GMO detection
341. Real-time PCR for pathogens
342. LAMP assay for rapid detection
343. ELISA for allergens
344. Lateral flow strips for mycotoxins
345. Biosensors for glucose
346. Aptamer-based sensors
347. Nanobiosensors for pesticides
348. SPR for protein interactions
349. Electrochemical sensors for antioxidants
350. Colorimetric sensors for freshness
351. Gas sensors for ripening
352. Smart labels for cold chain
353. RFID temperature logging
354. Blockchain for traceability
355. Farm-to-fork tracking system
356. Halal authentication by PCR
357. Kosher gelatin verification
358. Organic acid profile authenticity
359. Stable isotope ratio for origin
360. Elemental profiling by ICP-MS
361. Adulteration of olive oil with seed oils
362. Honey floral source by pollen
363. Milk species adulteration
364. Basmati rice authenticity
365. Saffron purity by ISO method
366. Vanilla flavor authenticity
367. Coffee bean variety by DNA
368. Wine grape variety by SSR markers
369. Fish species mislabeling
370. Meat speciation by ELISA
371. Gelatin source (bovine vs. porcine)
372. Egg in noodles detection
373. Soy in meat products
374. Gluten in beer
375. Lactose in lactose-free claims
376. Alcohol-free beer verification
377. Sugar-free label compliance
378. Fat content labeling accuracy
379. Trans fat declaration
380. Allergen labeling validation
381. GMO labeling by PCR
382. Nutritional profiling system
383. Health claims substantiation
384. Functional food clinical trials
385. Superfood antioxidant claims
386. Probiotic CFU enumeration
387. Prebiotic fiber quantification
388. Phytochemical database
389. Food composition tables update
390. Dietary intake assessment
391. Food frequency questionnaire
392. 24-hour dietary recall
393. Biomarker of fruit intake
394. Sodium intake estimation
395. Sugar-sweetened beverage tracking
396. Ultra-processed food classification
397. NOVA food grouping
398. Clean label ingredients
399. Natural colorant stability
400. Plant-based meat analogs
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Food Science and Nutrition Project Topics List (401-500)
401. Cultured meat safety
402. Insect protein digestibility
403. Edible flowers composition
404. Seaweed nutrient profile
405. Microalgae omega-3
406. Mycoprotein cholesterol lowering
407. Fermented foods microbiome
408. Kombucha organic acids
409. Kimchi lactic acid bacteria
410. Sourdough volatile compounds
411. Yogurt postbiotics
412. Kefir grain composition
413. Tempeh isoflavone bioconversion
414. Miso peptide antihypertensives
415. Natto vitamin K2
416. Sauerkraut vitamin C
417. Traditional food preservation
418. Ethnic food chemical safety
419. Street food hygiene
420. Home-cooked meal nutrition
421. School lunch nutrient analysis
422. Hospital patient meal planning
423. Sports nutrition supplements
424. Elderly nutrition requirements
425. Infant formula composition
426. Toddler milk transitions
427. Pregnancy nutrient needs
428. Lactation energy calculation
429. Vegan diet planning
430. Ketogenic diet macronutrients
431. Mediterranean diet adherence
432. DASH diet sodium control
433. Gluten-free diet challenges
434. Low FODMAP for IBS
435. Food allergy management
436. Anaphylaxis emergency kits
437. Oral food challenge protocol
438. Skin prick test standardization
439. IgE vs. IgG testing
440. Component-resolved diagnostics
441. Cross-reactivity prediction
442. Allergenicity of novel proteins
443. Food processing effects on allergens
444. Thermal stability of peanut Ara h 2
445. Maillard reaction and allergenicity
446. Enzymatic hydrolysis for hypoallergenic
447. Lactose hydrolysis technology
448. Beta-lactoglobulin reduction
449. Casein micelle structure
450. Whey protein denaturation
451. Milk fat globule membrane
452. Exosome in human milk
453. Human milk oligosaccharides
454. Colostrum immunoglobulin
455. Fortified infant formula
456. Organic vs. conventional milk
457. A1 vs. A2 beta-casein
458. Raw milk safety
459. UHT milk shelf life
460. Evaporated vs. condensed milk
461. Cheese whey utilization
462. Butter oil fractionation
463. Anhydrous milk fat
464. Ghee adulteration detection
465. Ice cream mix calculation
466. Sherbet vs. sorbet
467. Gelato fat content
468. Frozen yogurt cultures
469. Plant-based milk alternatives
470. Almond milk precipitation
471. Oat milk enzyme treatment
472. Soy milk coagulation
473. Coconut milk emulsion
474. Rice milk arsenic concern
475. Pea milk protein content
476. Flax milk omega-3
477. Nut milk allergen labeling
478. Fermented plant milks
479. Coffee creamer chemistry
480. Whipping cream stabilizers
481. Sour cream acidity
482. Cottage cheese curd size
483. Cream cheese spreadability
484. Processed cheese melt
485. Natural cheese ripening
486. Blue cheese veining
487. Parmesan umami compounds
488. Cheddar crystallization
489. Gouda washing step
490. Feta brine composition
491. Ricotta whey utilization
492. Mascarpone fat content
493. Paneer coagulation
494. Queso fresco crumble
495. Halloumi grilling property
496. Mozzarella stretching
497. Burrata filling
498. Camembert white mold
499. Roquefort blue mold
500. Cheese authenticity by fatty acid profile
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