To inform the students about the use of food additives in foods and the additives that are allowed to be used in foods. To raise awareness about the materials which are not allowed to use in the gardens and which are used for the purpose of cheating and adulteration. It is to gain a conscious approach to the relationship between public health and the use of food additives and food additives as well as additives

Definition and use of additives, Legal regulations on additive substances, Classification of additives, Evaluation of nutrient sensory properties and health of additives, Antioxidants: classification, chemical structure, properties, functions, Acidity regulators: classification, chemical structure, properties, functions, Emulsifiers: classification, chemical structure, properties, functions, Stabilizators: classification, chemical structure, properties, functions, Gums: classification, chemical structure, properties, functions, Protectors: classification, chemical structure, properties, functions, Renklendiriciler: sınıflandırılması, kimyasal yapısı, özellikleri, fonksiyonları, Flavors and sweeteners: classification, chemical structure, properties, functions, Agglomeration inhibitors: classification, chemical structure, properties, functions, Food additives and effects on human health,