Food Additives and their Impact

  • Skill Level
  • Lectures
    2 Videos
  • Enrolled
    56 students
  • Sample Certificate

What you'll learn

Food additives are understood as compounds that are used to improve food safety, freshness, taste, texture, and appearance. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluates the safety of food additives internationally. Salt, sugar, or sulfur dioxide have been used since centuries for food preservation.

With the advent of processed food, the variety of additives increased to ensure that the food remains safe and in good condition in its journey from production to the consumers. Food additives are strictly studied, regulated, and monitored. Low-calorie snack, ready-to-eat convenience food would not be possible without additives. Learn all the good and bad about food additives in the course designed by Medvarsity and Dosily.

Who should attend?

  • Nutritionists
  • General practitioners
  • Primary care physicians
  • Undergraduate medical students (Interns)
  • Postgraduate students in medicine
  • Nurses
  • Life science graduates
  • Physicians practicing Alternative Medicine (AYUSH)
  • Students interested in Biological sciences

Key concepts covered include:

An overview of

  • What are food additives
  • How do they impact us
  • Guidelines regarding their use


Ms. Haritha Shyam

Dietician and Nutritionist, APOLLO HOSPITALS HYDERABAD


Ms.M S Haritha Shyam is associated with Apollo Hospital for 20 years. Ms.M S Haritha Shyam has been Organising Secretary for the 6th Apollo International Clinical Nutrition Conference 2013 at Apollo Health City Hyderabad. Ms.M S Haritha Shyam conducted the International Nutrition survey 2013 at 5 Critical Care Units in Apollo Health City ( course director – Dr. Daren k. Heyland and Dr. Rupinder Dhaliwal, Queens University). Ms.M S Haritha Shyam received the participation Certificate in the World Nutrition Day survey conducted by the European Society of Parenteral And Enteral Nutrition. Ms.M S Haritha Shyam has been a Stroke Nutrition Coordinator for Apollo Hospitals, Hyderabad. Ms.M S Haritha Shyam guided 200 interns for 6 months Internship for their Master’s Degree In Clinical Nutrition.

For: intermediates

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