FOOD SCIENCE AND TECHNOLOGY PROJECT TOPICS AND MATERIALS

This study gives a clear insight into the prevalence of Schistosoma heamatobium among school children. The findings of this research will serve as a preliminary study to help the concerned authorities know which age group among the children is at higher risk of Schistosoma heamatobium.

Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria.

Ghana like many other developing countries is struggling with the means of providing a comprehensive solution to bad health as a result of bad eating conditions and habits. The current system of ensuring sanitation in the food served in the canteen, restaurant and chop bars has proven woefully inadequate for the objectives circumspect.

Moringa oleifera commonly called moringa, is regarded as one of the most popular and valuable trees in the world. It is known in India as drum stick, I'm Senegal as Nebedy, in Thailand as Morum, in Hiati as Benzolive tree and in Philippine as Malungay. It is also well known in all parts of Nigeria, in the North , the Hausa's refer to it as zogale or Bagaruwarmakka, in the South west; the Yoruba's call it Ewe igbale or idagbomonoye and in the South- east, the Igbo's call it Ikwaoyibo (Thilza et al., 2010). Virtually, all parts of Moringa tree are consumable (leaves, flower and pods). Studies from around the world revealed that Moringa leave have remarkable nutritional values such as vitamins, mineral and amino acids. The leaves have been used to fight malnutrition mostly among pregnant woman, nursing mothers and infants (Anwar et al., 2007). They are considerable variations among the nutritional values of Moringa which depends on factors such as genetic background, environment and cultivation method (Brisibe et al., 2009).

A street vendor us broadly defined as a person who offers goods for sale to the public without having a permanent built-up structure from which to sell. Street vendors may be stationary I.e occupying space, or they may be mobile. The street food industry plays an important role in cities and towns of many developing countries both economically and in meeting food demands of city in dwellers (Muinde and Kuria, 2005). Street food is a common occurrence in public places, particularly n cities where it often fulfills a bassey c need to the urban inhabitants (Rahman et al., 2016). An urban survey in Bangkok revealed 39.6% people eating at restaurants and /or street vended food at least once a day and 32.6% consuming it twice a day (Waltanasiriwit, 2007).

Assessing attitudes and practices of street food vendors. Street food is consumed by a significant member of people around the globe on a daily basis. In Malaysia alone, street food is reported to generate a business worth 2.2 billion annually (Wimarmo and Allain, 1991). Considering the importance of street food, a survey was conducted by WHO, findings of which reported street food to constitute a major source of food consumption for urban population in 74% countries.

Citrus fruits constitute vital fruit crop with highest value in terms of international trade. The markets for citrus fruit consist of the fresh fruit market and the processed citrus fruits market which involves mainly of orange juice. Oranges account for most of the citrus production but significant quantities of pomeloes, grapefruits, lemons and limes are also grown. According to (UNCTAD), the United Nations Conference on Trade and Development, the growth in the production of citrus is attributed predominantly to high consumer demand and preference for healthy foods, improvements in transportation and packaging, rising incomes and increase in cultivation areas. However the economic cost of implementing the new production method for citrus commercial quantities is high.

The research gives a clear into the nutritional composition and cyanogenic content of gari sold in Ibadan. The study will serve as preliminary study into the effect of consuming gari on human health. The findings of this research will show if the residual cyanogenic content level conform with the WHO recommended safe levels for cyanide.

The presence of pathogenic microorganisms in food stuffs, food contact surfaces, equipments and utensils has led to a high degree of chronic illness ( Enuogu and Alan, 2000). Enuogu and Alan, (2000) have identified cafeterian workers a.d other food service workers as likely sources of food contamination. Many organisms have been found to proliferate readily at wide temperature range (Enuogu and Alan, 2000). Biological contaminants such as bacteria, viruses, fungi, protozoa and helminthes constitute the major food borne diseases; such as amoebiasis, salmonellosis and giadiasis with varying degrees of severity ranging from mild indisposition to chronic or life threatening illness or both (Edema et al., 2005). In developing countries, such contaminations are responsible for food borne diseases such as cholera, campylobacteriosis, amoebiasis and poliomyelitis (Edema et al.,2005).

Nut crops such as walnut (juglas Nigra) and pecans (carya illinoenosis) have potential for small parts of Virginia. Growing and handling are specialized, and while marketing is hands oriented, demand can be good For fresh high quality nuts used both for eating out of hands and for cooking purposes (Carlson Jones 1940) there are many different edible net species found and gathered in the wild such as hickory (Shell Dark – Shag Dark, Carya sp) chest nut (Juglan Cineralal) is another once plentiful native nut but because of chest nut Blight Diseases, it is now a rare found in the woods (Cornel Disnmic Johnson 1970)