COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of ultra-processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport.
This course is designed to provide delegates with a detailed and up-to-date overview of the types of food additives and the hidden waylaid risks for the food additives; implementing the food inspection and identifying the effect between the advertisement and food notification; listing the various group of full foods, food pyramid and the cases for food corruption that cause to use the food additives including food conservation; the food E-numbers and the terms that should be in additives; the most dangerous additives that should be avoided including the additive chemicals that are responsible for many diseases; the functions and effects of food additives; and practice analyzing food additives.