FOOD SCIENCE AND TECHNOLOGY

FOOD SCIENCE AND TECHNOLOGY

THE IMPACT OF PRODUCT DIFFERENTIATION AND ORGANIZATIONAL PERFORMANCE (A CASE STUDY OF NESTLE NIGERIA PLC, ILUPEJU IN LAGOS)

Leave a Comment / FOOD SCIENCE AND TECHNOLOGY, MARKETING, PRODUCTION AND OPERATIONS MANAGEMENT /

CHAPTER ONE Introduction   1.1 Background of the study Product differentiation is a competitive business strategy whereby firms attempt to gain a competitive advantage by increasing the perceived value of their products and services relative to the perceived value of other firm’s products and services (Rahman, 2011).Product differentiation is prevalent throughout the financial world. Within most […]

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Effect Of Oil Types On The Physio-Chemical And Organoleptic Qualities Of Akara

Leave a Comment / PROJECTS, CHEMISTRY, FOOD AND NUTRITION, FOOD SCIENCE AND TECHNOLOGY /

Akara is a tasty snack enjoyed by different sections of the population. This project investigated the effect of oil type on the sensory and chemical properties of akara produced from three different oil samples. The cowpea samples were soaked washed dehulled grind mixed with ingredients and fried in the various oil samples. The results of

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