Here are several potential topics for a final project in Food Engineering. These topics are written to appear as if created by a student and are tailored to be unique, detailed, and engaging:
Final Project Topics in Food Engineering
- Development of Plant-Based Meat Alternatives Using Novel Ingredients
This project explores the use of unconventional plant proteins (e.g., duckweed, lentil proteins) to create sustainable, nutrient-rich meat alternatives. It includes formulating recipes, optimizing texturization processes, and conducting sensory evaluations. - Optimization of Freeze-Drying Techniques for Probiotic Preservation
Investigate how freeze-drying parameters (temperature, vacuum pressure, and cryoprotectants) impact the viability and stability of probiotics in functional foods. The study could also explore encapsulation as an enhancement technique. - Smart Packaging for Food Shelf-Life Extension
Develop or evaluate a biodegradable, intelligent packaging system incorporating sensors or color indicators that detect spoilage or contamination in perishable foods like dairy or seafood. - Valorization of Food Waste for Nutraceutical Applications
This project focuses on extracting bioactive compounds (e.g., antioxidants, polyphenols) from fruit or vegetable waste and formulating these extracts into functional food products or dietary supplements. - High-Pressure Processing for Allergen Reduction in Food Products
Investigate the potential of high-pressure processing (HPP) as a method to reduce allergenic proteins in foods such as peanuts, dairy, or seafood without compromising sensory qualities. - Application of Artificial Intelligence in Food Quality Control
Utilize machine learning algorithms to analyze data from sensors or imaging technologies for defect detection, grading, or predicting shelf-life in processed foods. - 3D Printing of Personalized Nutritional Foods
Explore the potential of 3D food printing to create customized, nutrient-dense meals tailored to individual dietary needs or preferences, such as low-sodium diets or high-protein meals for athletes. - Edible Coatings for Fresh Produce Preservation
Develop and test edible coatings made from natural polymers like chitosan or alginate to extend the shelf life and maintain the quality of fresh fruits or vegetables. - Enzymatic Treatment for Reducing Acrylamide in Processed Foods
Investigate how enzymatic treatments, such as asparaginase applications, can lower acrylamide levels in fried or baked foods while preserving texture and flavor. - Sustainable Alternatives to Palm Oil in Processed Foods
Examine potential substitutes for palm oil (e.g., algae oil, shea butter) and assess their functionality, nutritional profile, and sensory characteristics in various food products.
