Under the patronage of Prof. Dr. Sameera Naji Khdim, Dean of the College of Science for Women, the Continuing Education Unit, in collaboration with the Department of Chemistry, organized a scientific workshop entitled “Food Chemical Additives and Their Impact on Health.” The workshop was presented by Dr. Sahar Sabih Hassan, Dr. Shaimaa Rajab Baqir, and Dr. Suad Abd Musa. The workshop addressed the concept of chemical additives used in the food industry and their various types, including preservatives, food colorants, and artificial sweeteners, as well as the purposes for which they are used, such as enhancing flavor and appearance and extending shelf life.
The workshop also examined the health effects of these substances on the human body, with particular emphasis on internationally accepted permissible limits and the potential risks associated with excessive consumption. In addition, the lecturers introduced the standards and regulations adopted by health organizations to ensure food safety. They highlighted the importance of nutritional awareness among individuals and the necessity of reading the ingredients listed on food products, while also encouraging the consumption of natural foods as a healthier alternative.
The workshop concluded by emphasizing the importance of developing the skills of students and researchers in the field of food chemistry and highlighting its role in promoting health awareness, supporting scientific research, and enhancing the quality of scientific studies.
