EXAMINING THE KNOWLEDGE AND PERCEPTION OF THE EFFECTS OF THE USE OF FOOD ADDITIVES IN FOOD PREPARATION AMONGST THE STUDENTS OF KOFORIDUA TECHNICAL UNIVERSITY

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.