Latest List of Food Engineering Project Topics for 2025

Hello there!
Are you a food engineering student looking for well-organized food engineering project topics? Whether you are about to start your final year project or you are gathering early ideas, you are in the right place.

Today, I will share updated project topics for food engineering students that you can use for your undergraduate, HND, or postgraduate research in 2025.

Why Choosing a Good Food Engineering Project Topic Is Very Important

Picking the right topic matters a lot because:

It helps you stay motivated throughout the research
It improves your problem-solving and technical skills
It gives you real-world industry experience
It makes your project defense much easier

Many supervisors also prefer project topics that are practical and related to today’s challenges in food production, preservation, packaging, and processing.

Business Administration Project Topics for Undergraduate and Final-Year Students in Nigeria

How to Choose the Best Food Engineering Project Topic

From my experience, here’s what you should do:

Pick a topic related to current food industry needs (like sustainability, preservation, or processing)
Make sure you can access the necessary materials and equipment
Discuss your idea early with your supervisor
Focus on practical problems you can test or solve

List of Best Food Engineering Project Topics for 2025

Here is a fresh and highly relevant list you can pick from:

A. Food Processing and Preservation Topics

Design and fabrication of a solar-powered food dryer
Development of an improved cassava processing machine
Effect of modified atmosphere packaging on the shelf-life of tomatoes
Optimization of frying techniques to reduce oil absorption in snacks
Production and quality evaluation of dried mango slices using different drying methods

B. Food Quality and Safety Topics

Design of a real-time microbial detection system for packaged foods
Effect of various packaging materials on the quality of stored grains
Evaluation of heavy metal contamination in processed foods
Development of a low-cost cold storage system for fruits and vegetables
Impact of different preservatives on microbial growth in yoghurt

C. Food Product Development Topics

Formulation and evaluation of gluten-free bread using local grains
Development of a high-protein snack using soybeans and groundnuts
Production of low-sugar beverages using natural sweeteners
Fortification of local snacks with vitamins and minerals to improve nutrition
Creation of new plant-based milk alternatives from indigenous crops

D. Engineering Systems and Design Topics

Design and construction of a peanut oil expeller machine
Development of an automatic fruit sorting and grading system
Fabrication of a multi-purpose food processing machine for small industries
Design and performance evaluation of a maize thresher
Energy-saving improvements for industrial baking ovens

Simple Project Topics for Food Engineering Students

If you prefer lighter, simpler research topics:

Effect of boiling time on the nutritional quality of leafy vegetables
Evaluation of traditional vs. modern methods of palm oil extraction
Analysis of consumer preferences for different types of packaged milk
Comparative study of local rice and imported rice qualities
Study of spoilage patterns in locally made fruit juices

Research Project Topics in Food Technology and Engineering

For those who want more technical projects:

Optimization of extrusion cooking parameters for snack foods
Design of an automatic temperature-controlled milk pasteurizer
Evaluation of bio-based packaging materials for dairy products
Fluid flow analysis in a tomato juice processing line
Heat transfer modeling in industrial drying of food products

Undergraduate Project Topics for Food Engineering (Final Year Level)

Here are some final year project topics:

Development of an improved cassava peeler machine
Effect of fermentation time on the nutritional quality of maize ogi
Engineering analysis and design of a portable meat smoker
Design of a hydraulic pressing machine for palm kernel oil extraction
Development of a smart sensor for detecting food spoilage

Final Year Project Topics in Food Engineering (With Case Studies)

If you like practical projects based on real-world issues:

Design and testing of a simple solar cooker for rural communities
Evaluation of postharvest losses of tomatoes in open markets
Impact of cold chain logistics on frozen fish quality in Lagos markets
A case study on small-scale yoghurt production and its market acceptability
Analysis of traditional food preservation methods among local farmers

300 Food Engineering Project Topics

APPLICATION OF STATISTICAL QUALITY CONTROL TECHNIQUE IN FOOD AND BEVERAGE INDUSTRY
EVALUATION OF THE PHYSICO CHEMICAL AN SENSORY PROPERTIES OF INFANT FOOD PRODUCED FROM MAIZE, SOYBEAN AND TIGER NUT
PHYSICAL AND CHEMICAL ANALYSIS OF SEVEN SAMPLE OF PALM OIL
SOLUBLE SOLID AND CYANIDE IN CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY IN THE AQUEOUS ENVIRONMENT
EFFECT OF FERMENTATION TIME ON THE QUALITY CHARACTERISTIC OF CASSAVA FLOUR
THE EFFECT OF CRYOGENIC GROUNDING ON LIQUID MILK PRODUCED FROM TIGERNUT AT DIFFERENT TEMPERATURES
TOXICITY OF AQUEOUS ENVIRONMENT
SOLUBLE SOLID AND CYANIDE CASSAVA PROCESSING WATER WASTE BOD AND BIOLOGICAL TOXICITY OF THE AQUEOUS ENVIRONMENT
PRODUCTION OF BANANA FLAVOURED SOY YOGURT
PRODUCTION OF SOYBEAN FORTIFIED POWDERED PAIP FROM MAIZE
QUALITY CHARACTERISTICS OF BISCUIT PRODUCED WITH WHEAT-SWEET POTATOES COMPOSITE FLOUR
EVALUATION OF PROXIMATE AND SENSORY PROPERTIES OF COCOYAM – WHEAT COMPOSITE BREAD
CHEMICAL CHARACTERISTICS OF WASTE WATER FROM NIGERIA BREWERIES
PRODUCTION AND CHARACTERIZATION OF COCONUT OIL
EXTRACTION OF OIL FROM GROUNDNUT SEEDS USING THREE DIFFERENT EXTRACTIVE SOLVENTS (METHANOL, ACETONE AND N-HEXANE)
PRODUCTION OF PALM OIL AND EFFECT OF HEAT ON IT
PRODUCTION OF TIGER NUT MILK USING TIGER NUTS
EFFECT OF AGRICULTURAL WASTE AND INORGANIC FERTILIZER ON BIODEGRADATION RATE OF SOIL POLLUTED WITH ENGINE OIL
EFFECT OF DIFFERENT OIL IN HIGH PROTEIN SALAD CREAM
A COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF VEGETABLE OILS
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS OF FEMALE
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA: A PROCESS FOR REFINING VEGETABLE OIL AND IT’S FOOD VALUE
EVALUATION AND OPTIMIZATION OF THE CASSAVA PRODUCTION PROCESSES
EVALUATION OF THE NUTRIENT CONSTITUENTS OF FRESH FORAGES AND FORMULATED DIETS
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR
ECONOMIC ASSESSMENT OF SOME MEHTODS ADOTPED IN YOGHURT PRODUCTION
THE EFFECTS OF BLENDING COW MILK WITH SOYMILK ON YOGHURT QUALITY
EVALUATION OF OIL OBTAINED FROM PAW PAW (CARICA PAPAYA) SEEDS
EFFECT OF PROCESSING ON THE STORAGE STABILITY AND FUNCTIONAL PROPERTIES OF COWPEA FLOUR IN THE PRODUCTION OF MOIN-MOIN AND AKARA
THE ROLE OF FOOD SCIENCE IN HUMAN NUTRITION
THE ISOLATION AND IDENTIFICATION OF NEMATODE AFFECTING TOMATOES GROWN IN SOME SELECTED AREA OF RIVER KADUNA
FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) & AFRICAN YAM BEAN FLOUR
PRODUCTION AND EVALUATION OF BAKED AND EXTRUDED SNACKS FROM BLENDS OF MILLET, PIGEON PEA AND CASSAVA CORTEX FLOUR
STRATEGY FOR GUARANTEE FOOD SECURITY
AWARENESS OF GOOD NUTRITION DURING PREGNANCY AMONG WOMEN OF CHILD BEARING AGE
THE IMPACT OF NUTRITION EDUCATION ON THE DIETARY HABITS
PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
THE STATUS OF PROCESSING AND PRESERVATION OF CEREALS IN NIGERIA
ECONOMIC ASSESSMENT OF SOME METHODS ADOTPED IN YOGHURT PRODUCTION
THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN & CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON
THE ROLE OF PACKAGING IN FOOD PROCESSING
FOOD SCIENCE & TECH. PROJECT TOPICS AND MATERIALS
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ
FOOD SECURITY & NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
THE PHYSICO-CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULINARY HERBS AND LOCAL SPIES
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANTAIN FLOUR
ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT AND BAMBKA GROUNDNUT BLEND
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS
THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER
MARGARINE PRODUCTION BY THE USE OF OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE ITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
THE EFFECT OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
EFFECTS OF DIFFERENT SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT BAMBKA GROUNDNUT BLEND
PRODUCTION AND ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
PRODUCTION OF MIXED FRUIT BY USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
EFFECT OF PROCESSING ON AFZELIA AFRICANA AKPALATA AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKENER
THE PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
PRODUCTION OF “OGIRI” FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED “OGIRI
EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING PEANUT CASSAVA FLOUR
INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN SPHENOSTYLIS STENOCARPA
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON
PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGIN
ISOLATION/PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
CONSUMERS ACCEPTABILITY AND PHYSIO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM SORGHUM VULGARC VAR KSVS ACHA DIGITARIA EXILIB AND CASSAVA MANIHOT ESCULANTE STARCH
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES IN NIGERIA
THE CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
ANALYSIS OF THE HYGIENIC CONDITION OF CANTEEN FOOD SERVICES
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM
IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM
EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOUR AS A SOUP THICKENER
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOY MILK PROCESSING AND STORAGE
THE PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
ISOLATION / PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE
EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND
PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE
PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER
THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS
PRODUCTION AND ASSESSMENT OF ACCEPTABILITY OF CAKE FROM A BLEND OF CARROT AND WHEAT FLOUR ORIGINAL
ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN
NUTRIENT COMPOSITION FUNCTIONAL/ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR
FOOD SCIENCE & TECH. PROJECT TOPICS AND MATERIALS
IMPORTANCE OF UTAZI (GONGRONEMA LATIFOLIUM) AND NCHUANWU (OCIMUM GRATISSIUM) IN HUMAN BODY
THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
EFFECTS OF SOME SALTS (NACL AND NA2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR
PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
FOOD SECURITY AND NATIONAL DEVELOPMENT IMPLICATION FOR HOME ECONOMICS EDUCATION
ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHOURT PRODUCTION
PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI COMMERCIAL OGIRI
“MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
THE EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF BAMBARA GROUNDNUT AND WHEAT BLEND FOR CAKE PRIOR
USE OF COMPOSITE BLENDS FOR BISCUIT MAKING
NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FOODS FROM SORGHUM ROASTED AFRICAN YAM BEAN AND CRAYFISH
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
NUTRITIONAL DISORDER COMMONLY FOUND IN NIGERIA
THE ROLE OF NUTRITION IN THE WELL-BEING OF UNDERGRADUATES
THE PHYSICOCHEMICAL PROPERTIES OF HONEY
PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
PRODUCTION AND SENSORY EVALUATION OF COMPOSITE JAM PRODUCED FROM FOUR (4) DIFFERENT TROPICAL FRUITS APPLE, PINEAPPLE, ORANGE AND BANANA
PRODUCTION AND EVALUATION OF BREAD USING BLEND OF WHEAT FLOUR AND FERMENTED PLANTAIN FLOUR
NUTRITIONAL COMPOSITION AND CYANOGENIC CONTENT OF GARI SAMPLES IN OSUN STATE
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI
EFFECT OF SPICES EXTRACT GINGER, EXTRACT GARLIC AND SALT CONCENTRATION ON THE MICROBIAL LOAD OF LOCUST BEAN SEEDS (PARKIA BIGLOBOSA)
EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)
CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

Conclusion

Choosing a strong Food Engineering project topic makes your final year much smoother and more exciting.
Whether you want to focus on food processing, food preservation, food safety, or even equipment design, the options I shared today are perfect for Food Engineering final year projects in 2025.

Make sure you:

Pick a topic you are passionate about
Confirm material and equipment availability early
Plan ahead for practical experiments or case studies

Starting early is the best way to avoid last-minute stress and produce excellent work.

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