Latest Final Year Project Topics for Food Science and Technology Students in 2026
Estimated Reading Time: 5 minutes
Key Takeaways
- 2026 offers unprecedented opportunities for food science research with 30 contemporary project topics
- Topics cover food fortification, preservation technology, food safety, functional foods, nutritional analysis, and sustainability
- Selecting the right topic requires aligning with your interests, assessing available resources, and checking industry relevance
- Modern food science addresses global concerns about food security, sustainability, and consumer health
- Each topic is achievable within academic constraints while offering scope for original research contributions
📚 How to Get Complete Project Materials
Getting your complete project material (Chapter 1-5, References, and all documentation) is simple and fast:
Option 1: Browse & Select
Review the topics from the list here, choose one that interests you, then contact us with your selected topic.
Option 2: Get Personalized Recommendations
Not sure which topic to choose? Message us with your area of interest and we'll recommend customized topics that match your goals and academic level.
 Pro Tip: We can also help you refine or customize any topic to perfectly align with your research interests!
📱 WhatsApp Us Now
Or call: +234 813 254 6417
Table of Contents
- Introduction
- How to Choose the Right Final Year Project Topic
- Food Fortification & Nutritional Enhancement Topics
- Food Preservation & Processing Technology Topics
- Food Safety Systems & Microbiology Topics
- Functional Foods & Health-Promoting Properties Topics
- Nutritional Analysis & Consumer Behavior Topics
- Sustainability & Food Waste Management Topics
- Conclusion
- Frequently Asked Questions
Introduction
Selecting the right final year project topic for Food Science and Technology students is one of the most crucial decisions you’ll make during your academic journey. The topic you choose will determine the direction of your research, the skills you develop, and ultimately, the quality of your final project submission. Many food science students struggle with this decision because they’re unsure whether to focus on traditional food preservation, emerging nutrition science, or cutting-edge food safety innovations.
The good news is that 2026 presents unprecedented opportunities for food science research. With growing global concerns about food security, sustainability, and consumer health, the field has expanded dramatically. Modern food science encompasses everything from functional foods fortification to advanced preservation techniques, nutritional analysis using contemporary methodologies, and comprehensive food safety systems that meet international standards. Choosing a topic that aligns with current industry demands and academic trends can significantly enhance your employability and research impact.
This comprehensive guide provides 30 well-researched, contemporary final year project topics specifically designed for food science and technology students. Each topic has been carefully selected to reflect 2026 industry trends, regulatory changes, and emerging consumer demands. Whether you’re interested in food fortification, preservation techniques, nutritional analysis, food safety systems, functional foods, or sustainability in food production, you’ll find relevant topics here that will challenge you intellectually while remaining achievable within your academic timeframe.
How to Choose the Right Final Year Project Topic
Selecting an ideal topic requires strategic thinking and careful consideration of multiple factors. Your final year project represents a significant investment of time, resources, and intellectual effort. To maximize your success and ensure a fulfilling research experience, consider these practical guidelines:
- Align with Your Interests: Choose a topic that genuinely excites you—you’ll spend months researching it, so passion matters significantly for producing quality work. Your enthusiasm will sustain you through challenging phases of research and data analysis.
- Assess Available Resources: Ensure you have access to necessary laboratory facilities, equipment, raw materials, and supervisory expertise for your chosen topic. Consider your institution’s capabilities and limitations before committing to a research direction.
- Check Industry Relevance: Select topics addressing current food industry challenges, emerging technologies, or regulatory requirements to enhance your career prospects. Topics aligned with industry needs are more likely to lead to employment opportunities or further research funding.
- Evaluate Feasibility: Ensure your topic is researchable within your institution’s constraints and can be completed within your project timeline. Consider seasonal variations, material availability, and ethical approval requirements that might affect your research schedule.
- Consider Originality: Choose topics offering sufficient scope for novel contributions while building on existing food science knowledge and established methodologies. Original research contributes meaningfully to the field while demonstrating your analytical capabilities.
Food Fortification & Nutritional Enhancement Topics
1. Development and Evaluation of Micronutrient-Fortified Cassava Flour for Addressing Malnutrition in Nigerian Rural Communities
This research investigates the formulation of cassava flour enriched with iron, zinc, and vitamin B12, examining bioavailability, shelf stability, and acceptance among target populations. The study combines food science principles with public health objectives, addressing malnutrition in vulnerable communities through practical fortification strategies. Your project would involve developing fortification protocols, conducting stability studies across different storage conditions, and evaluating sensory acceptance through community trials.
2. Assessment of Nutritional Quality and Sensory Acceptability of Wheat Flour Fortified with Spirulina Protein Powder
This study evaluates how spirulina protein incorporation affects wheat flour nutritional composition, bakery product quality, consumer preferences, and fortified product shelf life during storage conditions. Spirulina represents an innovative protein source for developing countries, offering sustainable nutritional enhancement. Your research would analyze protein quality, conduct sensory evaluation panels, measure shelf-life under various humidity levels, and assess production feasibility.
3. Optimization of Biofortified Maize Varieties Using Advanced Breeding Techniques for Enhanced Provitamin A Content and Yield
This project examines the development and agronomic performance of provitamin A-enriched maize varieties, analyzing crop yield, nutritional retention, and farmer adoption feasibility in Sub-Saharan Africa. Biofortification through crop breeding offers sustainable solutions to micronutrient deficiencies. Your work would involve evaluating existing biofortified varieties, conducting agronomic trials, measuring nutritional stability, and assessing farmer acceptance and economic viability.
4. Formulation and Evaluation of Functional Breakfast Cereal Fortified with Plant-Based Iron and Calcium from Moringa oleifera Leaves
This research develops fortified breakfast cereals using moringa leaf extracts, assessing iron and calcium bioavailability, sensory properties, microbiological safety, and consumer market acceptance. Moringa represents a locally available, sustainable fortification source in many African countries. Your project would involve optimizing extraction protocols, formulating stable cereal products, conducting in vitro bioavailability studies, performing microbiological testing, and evaluating market viability through consumer studies.
5. Development of Iodine-Fortified Salt Products with Enhanced Stability and Consumer Acceptability in Tropical Climates
This study investigates salt formulations incorporating stabilized iodine compounds, evaluating shelf stability under high humidity, sensory characteristics, and bioavailability across diverse consumer demographics. Salt fortification remains the most cost-effective iodine deficiency intervention globally, but stability challenges persist in tropical environments. Your research would develop improved formulations, conduct accelerated stability testing, measure iodine retention under realistic storage conditions, and evaluate consumer preferences across demographic groups.
Food Preservation & Processing Technology Topics
6. Comparative Efficacy of Traditional and Modern Preservation Methods on Microbiological and Nutritional Quality of Fresh Catfish Products
This research compares smoking, salting, drying, vacuum packaging, and modified atmosphere packaging effects on spoilage microorganisms, nutrient retention, and shelf life extension of catfish. Fish proteins are highly perishable, making this comparative analysis valuable for developing countries where modern cold chain infrastructure may be limited. Your study would evaluate each preservation method’s effectiveness against specific spoilage organisms, measure nutritional retention through analytical chemistry, determine shelf life extension, and assess practical applicability in resource-limited settings.
7. Evaluation of Ultrasound-Assisted Extraction and Nano-Encapsulation Technologies for Preserving Bioactive Compounds in Bitter Leaf Extracts
This project examines ultrasound extraction optimization, nano-capsule formulation for bioactive preservation, stability testing, and applications in functional food development for extended shelf life. Emerging technologies like ultrasonication and nanotechnology offer innovative approaches to extract and protect bioactive compounds from traditional medicinal foods. Your research would optimize ultrasound parameters, develop nano-formulations, conduct comprehensive stability studies, and evaluate functional benefits through in vitro assays.
8. Assessment of High-Pressure Processing and Thermal Treatment Combination Effects on Pathogenic Bacteria Reduction and Sensory Quality in Fresh Juice Products
This study compares high-pressure processing alone versus combined thermal-HPP treatments for microbial inactivation, evaluating impacts on flavor, nutritional content, and consumer acceptance. Combined processing technologies may offer superior microbial control while minimizing heat-related quality degradation. Your work would establish HPP processing parameters, test thermal-HPP combinations, conduct comprehensive microbiological validation, analyze sensory and nutritional quality changes, and compare treatment effectiveness.
9. Development and Optimization of Edible Packaging Films Using Cassava Starch and Plant-Based Antimicrobial Compounds for Fresh Produce Preservation
This research formulates biodegradable edible films incorporating antimicrobial agents, testing effectiveness against postharvest pathogens, mechanical properties, and biodegradability within compost environments. Edible packaging represents an innovative sustainability solution combining preservation functionality with waste reduction. Your project would formulate starch-based films, incorporate antimicrobial compounds, conduct extensive antimicrobial efficacy testing, evaluate mechanical properties, assess biodegradability through composting trials, and test effectiveness on actual fresh produce.
10. Evaluation of Enzymatic Browning Control Mechanisms in Cut Fruits Using Natural Polyphenol-Based Treatments and Modified Atmosphere Packaging
This project investigates enzymatic browning prevention in cut fruits through polyphenol treatments combined with MAP, assessing color retention, microbial control, and consumer appeal maintenance. Enzymatic browning significantly reduces the marketability of fresh-cut fruits; this research addresses a practical post-harvest challenge. Your work would screen natural polyphenol sources, optimize application concentrations, determine MAP conditions, conduct visual quality monitoring through shelf life studies, evaluate sensory appeal, and assess antimicrobial effects.
📚 How to Get Complete Project Materials
Getting your complete project material (Chapter 1-5, References, and all documentation) is simple and fast:
Option 1: Browse & Select
Review the topics from the list here, choose one that interests you, then contact us with your selected topic.
Option 2: Get Personalized Recommendations
Not sure which topic to choose? Message us with your area of interest and we'll recommend customized topics that match your goals and academic level.
 Pro Tip: We can also help you refine or customize any topic to perfectly align with your research interests!
📱 WhatsApp Us Now
Or call: +234 813 254 6417
Food Safety Systems & Microbiology Topics
11. Assessment of Hazard Analysis Critical Control Point Implementation Effectiveness in Nigerian Small-Scale Food Processing Enterprises
This research evaluates HACCP system adoption, identifies implementation barriers, analyzes critical control point monitoring effectiveness, and proposes customized safety protocols for small food processors. Small-scale enterprises often struggle with HACCP implementation despite its critical importance for food safety. Your study would survey food processors, identify implementation barriers, analyze existing HACCP systems’ effectiveness, identify critical gaps, and develop practical, cost-effective HACCP modifications suitable for small enterprises.
12. Evaluation of Rapid Microbial Detection Methods and Their Integration into Food Safety Management Systems for Real-Time Contamination Identification
This study compares traditional culture methods with rapid molecular techniques (ATP, PCR, immunoassays), assessing detection accuracy, time efficiency, and practical integration into food processing facilities. Rapid detection methods enable faster response to contamination events, reducing food safety risks. Your research would validate various rapid detection methods against gold standard culture techniques, test suitability for different food matrices, evaluate cost-effectiveness, determine practical integration feasibility, and develop implementation guidelines for food processors.
13. Prevalence and Antibiotic Resistance Patterns of Pathogenic Bacteria Isolated from Ready-to-Eat Food Samples in Urban Lagos Markets
This research surveys ready-to-eat foods for pathogenic bacteria, determines antibiotic resistance profiles, identifies contamination sources, and recommends improved food handling practices for risk reduction. Antibiotic resistance in food-associated pathogens represents a critical public health concern. Your study would collect samples from diverse ready-to-eat food vendors, isolate and identify pathogenic bacteria, conduct antibiotic susceptibility testing, analyze resistance patterns, trace contamination sources, and develop evidence-based intervention recommendations.
14. Development of Predictive Microbial Growth Models for Salmonella in Pastry Products Under Variable Temperature and Humidity Storage Conditions
This project creates mathematical models predicting Salmonella growth kinetics, validates predictions through experimental studies, and develops storage guidelines for food safety assurance. Predictive models enable food companies to make science-based storage and shelf-life decisions. Your research would conduct growth studies across temperature and humidity combinations, generate experimental data, develop mathematical models, validate predictions through independent experiments, and translate findings into practical storage guidelines.
15. Investigation of Biofilm Formation by Listeria monocytogenes on Food Processing Equipment Surfaces and Evaluation of Sanitization Protocols Efficacy
This study examines biofilm development mechanisms, tests conventional and novel sanitizers, evaluates cleaning procedure effectiveness, and recommends improved sanitation strategies for industrial food facilities. Biofilms enable pathogens to persist on equipment surfaces, compromising food safety despite cleaning efforts. Your project would study biofilm formation kinetics on relevant surfaces, test various sanitizing agents and cleaning protocols, evaluate sanitizer efficacy against biofilms versus planktonic cells, and recommend improved sanitation procedures.
Functional Foods & Health-Promoting Properties Topics
16. Characterization of Bioactive Compounds and Evaluation of Antioxidant and Anti-inflammatory Properties of Locally Cultivated Medicinal Herbs Used in Traditional Foods
This research identifies bioactive phytochemicals in traditional herbs through chromatography, evaluates antioxidant capacity using multiple assays, and investigates anti-inflammatory mechanisms through cellular models. Traditional medicinal herbs contain valuable bioactive compounds deserving scientific validation. Your study would extract herb samples, perform phytochemical profiling through HPLC and GC-MS, conduct antioxidant assays (DPPH, FRAP, ORAC), perform anti-inflammatory testing using cell culture models, and document bioactive compound-activity relationships.
17. Development and Sensory Evaluation of Probiotic-Enriched Yogurt Variants Using Indigenous Lactobacillus Strains with Enhanced Shelf Stability
This project isolates local Lactobacillus strains, develops probiotic yogurts, evaluates viability maintenance, sensory acceptance, and determines optimal storage conditions for commercial viability. Indigenous probiotic strains offer advantages over commercial cultures while contributing to local food innovation. Your research would screen local fermented foods for Lactobacillus strains, characterize probiotic properties, optimize yogurt formulations, conduct viability studies, perform sensory evaluation panels, and develop storage protocols maintaining probiotic viability throughout shelf life.
18. Investigation of Hypoglycemic Effects and Glycemic Index of Traditional Grain-Based Composite Flours in Healthy and Diabetic Volunteers
This study formulates grain composites, determines glycemic indices through clinical trials, evaluates postprandial glucose responses, and develops nutritional guidelines for diabetic populations. Traditional grain composites may offer improved glycemic control compared to refined grains. Your project would formulate grain blends based on traditional recipes, conduct in vitro digestion studies predicting glycemic response, perform clinical trials measuring blood glucose responses, analyze results using established glycemic index methodologies, and develop dietary recommendations.
19. Evaluation of Phytochemical Composition and Immunomodulatory Properties of Fermented Beverages Developed from Nigerian Indigenous Plant Sources
This research ferments indigenous plants, characterizes phytochemical profiles, evaluates immune cell activation through laboratory assays, and assesses potential health-promoting applications. Fermentation enhances bioavailability and generates novel bioactive compounds with potential health benefits. Your study would select indigenous plants traditionally used for health promotion, develop fermentation protocols, characterize phytochemicals before and after fermentation, conduct in vitro immune cell assays, and evaluate probiotic development during fermentation.
20. Development of Functional Energy Bars Incorporating Indigenous Superfoods and Assessment of Their Performance in Athletic Endurance and Recovery Applications
This project formulates energy bars from locally sourced superfoods, evaluates performance during athletic activities, measures recovery markers, and conducts consumer preference studies among athletes. Functional sports nutrition represents a growing market where locally-sourced ingredients offer sustainability and economic advantages. Your research would formulate energy bars, conduct performance trials measuring athletic endurance and strength, evaluate recovery-related biomarkers, conduct sensory panels with athletes, and assess market acceptability.
Nutritional Analysis & Consumer Behavior Topics
21. Comprehensive Nutritional Composition Analysis and Bioavailability Assessment of Iron from Complementary Foods Commonly Consumed by Nigerian Infants
This research analyzes mineral content in complementary foods using ICP-MS, measures bioavailability through in vitro digestion models, and evaluates adequacy for infant nutrition requirements. Iron-deficiency anemia in infants remains a major public health concern; understanding iron bioavailability in traditional complementary foods is crucial. Your study would collect infant complementary foods from diverse regions, analyze iron content and forms, conduct in vitro bioavailability studies considering dietary inhibitors and enhancers, compare bioavailability across food types, and assess nutritional adequacy.
22. Investigation of Consumer Knowledge, Attitudes, and Purchasing Behaviors Regarding Fortified Foods in Urban and Rural Nigerian Communities
This study surveys consumer awareness about food fortification, analyzes purchasing determinants, examines perception gaps between urban and rural populations, and identifies education intervention needs. Understanding consumer behavior is essential for successful fortified food programs. Your research would design and conduct surveys across urban and rural populations, analyze knowledge and attitude differences, identify purchasing barriers, explore willingness to pay for fortified foods, and develop targeted education strategies.
23. Evaluation of Nutritional Quality and Food Safety Compliance of Meals Provided in Nigerian Secondary School Feeding Programs
This research analyzes nutritional adequacy of school meals, evaluates food safety practices, identifies compliance gaps with national standards, and recommends improvements for better student health outcomes. School feeding programs significantly impact student nutrition and health; systematic evaluation ensures programs meet standards. Your study would collect meal samples, analyze nutritional composition, assess food safety practices, compare with national standards, identify areas of non-compliance, and recommend program improvements.
24. Assessment of Nutrient Retention in Traditionally Processed Legume-Based Foods and Optimization of Processing Methods for Maximum Nutritional Preservation
This project measures nutrient losses during traditional preparation methods, identifies optimal processing techniques, develops improved preparation guidelines, and evaluates acceptability of modified methods. Traditional legume processing often reduces nutrient content; this research identifies preservation strategies. Your work would select traditional legume dishes, measure nutrient content at each processing stage, identify nutrient losses, test modified preparation methods, develop optimization protocols, and evaluate acceptability through sensory trials.
25. Analysis of Heavy Metal Accumulation in Vegetables Grown on Contaminated Soils and Development of Mitigation Strategies for Food Safety Assurance
This study quantifies heavy metal concentrations in vegetables using atomic absorption spectroscopy, identifies soil contamination sources, evaluates remediation approaches, and recommends safe cultivation practices. Urban and peri-urban agriculture may expose vegetables to heavy metal contamination; this research addresses food safety concerns. Your project would collect soil and vegetable samples from suspect areas, analyze metal concentrations using AAS or ICP-MS, identify contamination sources, test soil remediation approaches, and develop safe cultivation guidelines.
Sustainability & Food Waste Management Topics
26. Development and Evaluation of Value-Added Products from Agricultural Byproducts: A Case Study on Cassava Peels and Maize Cob Utilization
This research transforms agricultural waste into nutritious products, evaluates nutritional composition and safety, assesses market viability, and quantifies environmental benefits through lifecycle assessment. Agricultural byproducts represent valuable resources often wasted; this research creates sustainable value-added products. Your study would develop processing protocols for byproducts, create food products, analyze nutritional composition, conduct food safety testing, perform market surveys, and conduct lifecycle assessments quantifying environmental impacts.
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