The department of home economics at the college of education for women, in cooperation with the continuing education unit, held the lecture entitled “The importance of food additives and their relationship to human health”, which was provided by the Assist. Lecturer Ibtihal Ismail Mohammed via the Google Meet platform.
The lecture aimed to introduce food additives as natural substances extracted from animals, plants or minerals or may be industrial. It should be noted that there are some types of food additives that have been used for centuries to preserve foods, such as salt used to preserve bacon or dried fish and sugar used to preserve jam. The lecturer also added that there are thousands of additives each with a specific role in making food safer or more desirable, according to the classification of the Food and Agriculture Organization (FAO) that has divided food additives into three main groups (flavored additives, enzyme preparations and other additives).
