Overview

Food additives are substances that are safe for consumption which are intentionally added into food in small amounts to impart specific characteristics to enhance the quality. Some consumers believe that food additives are chemicals and they assume that usage of food additives should be prohibited in food.

In food science, the word ‘chemicals’ in food processing covers a wider context including aspects of safe application. Consumers who are allergic to certain food or food additives should pay attention to the information on labels to identify the foods and additives which they are allergic to and avoid them.

Speaker

Kar Lin Nyam, Professor, UCSI University, Malaysia

Kar Lin was awarded a Doctor of Philosophy of Food Technology from University Putra Malaysia (UPM) in 2010. She has published over 120 papers in international refereed journals in various high impact journals and presented 51 papers in international and domestic conferences.

Her research specialisations are fats and oils chemistry and technology, nanotechnology, microencapsulation technology, cosmetic technology and the extraction of bioactive compounds from various agricultural by-products.

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Time

17:00–18:00 MYT.

Software

The presentation will be delivered via GoToWebinar®. Check system requirements.

You are advised to join the webinar at least ten minutes before the scheduled start time, to allow for your computer to connect.

Webinar archive

This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you will need to be a member of the Food and Drink Special Interest Group.