I would also think if I were your examiner, I would want to see a project which had as many aspects to food technology as a career as possible. IMO it's easy to be in a lab and you could focus a considerable part of your project on that but I would include some (paper / computer based) background research, and, this is key for me, I would definitely include some contact with production staff in some environment (wherever you can get access to) and also try and make some changes with those production staff based upon your findings in the lab. This is because food technology used to be men in white coats far removed from the factory and IMO completely useless because they weren't influencing the people who matter!
What about a personal hygiene project then based on hands? You could do research then on the effects of handwashing, e.g. not handwashing, ineffective handwashing, good handwashing. You could research key hand contact points in a factory or catering establishment, do swabs of hands, hand contact points, observe technique (do so discretely or else they will change it ) then based upon your findings you could do an education campaign, e.g. retraining, posters, greater supervision. You may also find that cleaning schedules aren't up to scratch so you may need to make suggestions there or you may find the soap they're using for handcleaning is ineffective so change to an antibacterial soap with an alcohol rub final step?
Obviously it doesn't have to be on hand hygiene but all of Tony's suggestions are good ones but in each case adopting this approach:
research background to why xxx is a good or bad thing (where xxx is your topic, e.g. supplier accreditation)
find out what the status quo is - using lab methods or other methods
research what the issues you find could cause and what could resolve them
put in place some changes
check the results, make further changes if needed
check the changes are still in place after a specified time period
thanks for all your suggestions...
currently i am working on topic impact of climate change on microorganism but also suggested to look into what impact in traditional fermentation???
any idea on this.....
i really like this forum... people are really spnding theire time and adivse based on their experience....
i am also in food technology sector since 2002....
thanks foe help once again