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Browsing Project Report of NFE by Issue Date

Browsing Project Report of NFE by Issue Date

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  • Promoting Social Health Awareness Through VSO-ICS Project 
    Islam, Md .Marzanul (Daffodil International University, 2018-12-23)
    The Internship program fulfills part of the requirements in pursuing the Bachelors degree of Nutrition and Food Engineering in the Institute of Daffodil International University. This report serves to summaries of the ...
  • Assessment of Nutritional knowledge, Personal Hygiene and Menstruation related Knowledge in High school going children of five selective school in Mongla 
    Islam, Md .Marzanul (Daffodil International University, 2018-12-23)
    The objective of the Assessment of Nutritional knowledge, Personal Hygiene and Menstruation related Knowledge in High school going children of five selective schools in Mongla is to improve health and nutritional status ...
  • Development of Lichee Lolly Ice Cream & Assessment It's Quality 
    Rahman, Mahabubur (Daffodil International University, 2018-12-23)
    In this study found that Lichi flavor in lolly ice carem , Brix-21 , acidity-0.19 – Density 1.072, microbiological tests—Total count ->330, coliform-o. After getting the test, I found the results of the results., and ...
  • Proximate Analysis of Rosella Leaf and Pectin Extraction from Rosella Leaf 
    Parvin, Mst Jami (Daffodil International University, 2018-12-23)
    Hibiscus sabdariffa L. (Roselle) is a medicinal substance. It became very popular all around the world because it’s like an acidic taste and nice flavor like as tea leaf. It has been applied as a primary as a food, herbal ...
  • Food Safety ,Quality Control and Hygiene At Biman Flight catering centre(BFCC) 
    zafrin, Sadia (Daffodil International University, 2018-12-23)
    Biman Flight Catering Centre (BFCC), a name of quality foods and services for airlines operating. It is equipped with most modern facilities to meet the International Standard. Highly sophisticated production machinery & ...
  • Quality Assurance Department at Dhaka Ice-cream Industry 
    Rahman, Mahabubur (Daffodil International University, 2018-12-23)
    This study shows how to maintain the hygiene production and quality control of food &Ice-cream. The industrial attachment program has covered both hygiene production and quality control of food products. To ensure hygiene ...
  • Development of Cream cheese cake 
    Rashel, Mr (Daffodil International University, 2018-12-23)
    Food Energy comes from three sources: fat, protein, and carbohydrates. A cream cheese cake intake are good for human body.It contain fat, protein, carbohydrates more energy. Also contain vitamin A,vitamin B12 and more. The ...
  • Production baked products of Well Food & Beverage Limited 
    ISLAM, MD RAFIQUL (Daffodil International University, 2018-12-23)
    Well Food is an elite name for its baked products manufacturing abilities. Established under the group named “Well Group”, the organization, popularly known as Well Food, makes necessary efforts to fulfill the demand for ...
  • Pomelo Juice processing 
    Islam, Md. Rafiqul (Daffodil International University, 2018-12-23)
    Pomelo peel is one of the most important cultivar of the citrus genus, which are containing of In this regard, two sample pomelo juice were prepared by taking 2200 gm weight. Quantitative determination of different ...
  • Quality Control Assurance & Production of Dairy Products 
    Rashel, Mr. (Daffodil International University, 2018-12-23)
    Dairy items are rich wellsprings of calcium. Epidemiologic proof from Western populaces proposes that admission of dairy items and calcium may lessen danger of hypertension. Be that as it may, there are few reports from ...
  • Prince Food Products Limited 
    Biswas, Sonjoy Kumar (Daffodil International University, 2019-01-01)
    Prince Group is one of the leading diversified business conglomerates of Bangladesh. Prince Food Products Limited unit of Prince Group Started its operation in the year 1985.Prince Food products Limited has been established ...
  • Study of the development of Oats cereal based noodles and compared with mostly available commercial wheat supplemented noodles 
    SUZAUDDULA, MD. (Daffodil International University, 2019-04-17)
    Now a days consumption of snacks is increasing with awearing their health benefits. Firstly the present study focused to introduce such a food which may not only catch attention of growing aged group but also support ...
  • Development of different tested functional tea using Rosella, Beet-root & Moringa leaves by using MCSTD technology. 
    Rezvi, MD. Rashadul Islam (Daffodil International University, 2019-05-03)
    The study, Development of different tested functional Tea using Rosella, Beet-Root & Moringa leaves by using MCSTD technology. Take different Percentage of Rosella, Beet-Root & Moringa leaves. Sample 1: M-90%, R-5%, ...
  • SS Food Limited (A Sister Concern Silvee Group) 
    Islam, Md. Jahirul (Daffodil International University, 2019-05-06)
    SS food limited (Silvee food & consumer products limited) is a big industry in our Bangladesh. There is a lot of product manufacture and marketing in different side in our country. In beverage sector there is a lots of ...
  • Assessment of chips developed from cassava (Manihot esculenta ) root with differentssss methods 
    Showrov, Md. Abdur Rahman (Daffodil International University, 2019-05-07)
    Manihot esculenta (cassava) root is starchy root vegetable or tuber which is mostly found in South America. It is a major source of calories and carbs for people in developing countries. Root part is the most common ...
  • Development and Quality evaluation of mushroom enriched biscuits 
    Nishat, Nusrat jahan (Daffodil International University, 2019-05-07)
    The investigation concentrated on the planning of scones dependent on mushrooms from locally accessible crude materials and on the assessment of the fixings on the quality and on the agreeableness of bread rolls dependent ...
  • Development of Therapeutic Energy Bar Using Mushroom 
    Dola, Anusree Mozumder (Daffodil International University, 2019-05-10)
    Use of edible mushroom with cereals bars are simply consumed in houses as dried form was based on different formulations. Different kind mushrooms are cultivating in our country now a days. These produced mushrooms were ...
  • Production & Quality Control of Dairy Product 
    Rezvi, MD. Rashadul Islam (Daffodil International University, 2019-05-13)
    Bangladesh Milk Producers Co-operative Union Limited (BMPCUL) which is known as Milkvita is a leading government organization for milk & milk products provider in Bangladesh. This report is prepared on my two-month practical ...
  • Determining proximate analysis from the “(MCSTD dehydrated and oil fried cassava chips) 
    Akter, Zerin (Daffodil International University, 2019-05-15)
    Cassava (Manihot esculenta) Hot-climate is a complex crop that also increases in the cooler regions of the Highland Tropics and Thriptics, where the yield decreases. In all cultures, compared to warm-climatic sites, ...
  • Phytochemicals Screening of the Pulp of Tamarindus Indica 
    Sarkar, Tisha (Daffodil International University, 2019-05-15)
    Phytochemical are bioactive compounds obtained from the plants are widely applied in the traditional herbal medicine. The local people are used their herbal medicine to cure the various diseases such as hypertension, ...

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