Abstract:
This research aimed to examine the knowledge and perception of the effects of the use
of food additives in food production amongst the students of Koforidua Technical
University. The study employed a descriptive research design to address the research
questions. Descriptive statistics, including frequency counts and percentages, were
utilized to analyse the research inquiries. The target population for this study was the
Bachelor of Technology in Hospitality Management students in level 400 which
consists of 62 students. Both closed and open-ended questions and Likert scale
questions were used to collect data from the respondents. Data analysis was performed
using Statistical Package for Service Solution (SPSS version 25). The study concluded
that students possess a good understanding of the uses of food additive and recognize
that these additives enhance food colour, flavour, and nutritional value. Additionally,
students reported using additives such as Sankofa, Onga, Salt, and Sugar when cooking,
and they believed that Ginger, Onga cube, Remie spices, Sugar, Salt, Garlic, Onions,
and Honey are used to enhance food taste. The study also concluded by providing some
insights into students' attitudes and behaviours regarding food additives. Finally, the
results of the study revealed that students' apprehensions about the potential health
effects of food additives the need for safety considerations and regulatory measures in
the use of food additives, reflecting a need for increased awareness and education
regarding the health implications of these substances. It was recommended that though
respondents were knowledgeable about the use of additives in food preparation, they
need to be educated on the additives which are good to be used in cooking. This is
because, minority of the respondents indicated that they use industrial additives in
cooking which is harmful to their health. It was also recommended that the growing
consumer preference for additive-free and organic foods should encourage food
manufacturers to expand their product lines in this direction. Developing and marketing
healthier and more natural food options can meet the demands of this consumer
segment. Manufacturers should also clearly label and promote these products.
