Under the patronage of the President of Al-Naji University, Prof. Dr. Munir Hameed Al-Saadi, Al-Naji University organized a scientific seminar in which Ms. Asmaa Safwan, an instructor at the Faculty of Pharmacy, lectured on two main topics: Food waste and food preservation methods.
In the first theme, the lecture explained that food waste can occur at various stages of the supply chain, from production and processing, through retail, to consumption. She pointed out that food waste constitutes a large percentage of the country’s total waste, which calls for raising awareness about ways to reduce it.
In the second theme, food preservation methods were reviewed, whether using natural substances such as salt, vinegar, and sugar, or artificial substances, with a focus on the health risks associated with chemical preservatives such as sodium nitrate and sodium benzoate. The negative effects of these substances were highlighted, including an increased risk of cancer, hyperactivity disorders in children, damage to heart health, and an increased risk of diabetes.
The seminar concluded with a panel discussion, which emphasized the importance of balancing between preserving food quality and protecting human health by choosing safe methods of food preservation.
