Knowledge Level of University Students on Food Additives and their Perceptions Regarding Food Safety
Year: 2018
Type: article
Study design: Observational Study
Abstract: We aimed to assess the level of knowledge regarding food additives among medical and engineering students.This cross-sectional descriptive study included students from Inonu University Medicine and Engineering Faculty. The sample size was calculated considering the prevalence rate of food additive knowledge as 22.3%, with a 95% confidence interval, 80% power and 918 individuals.
Authors: Gokce A, Bozkir C, Seyitoglu CD, Pehlivan E, Ozer A
Institutions: Tekirdağ Namık Kemal University, Inonu University
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W2952201837