The Environmental Research Center at the University of Mosul held a seminar entitled “Preservatives and Their Health Effects” on Tuesday, December 2, 2025. The lecture was presented by Dr. Zahraa Ezzeldin Younis. The lecture addressed food additives, which are substances added to food to reduce spoilage, preserve its nutritional value, and improve some of its sensory qualities, such as color, taste, aroma, appearance, and texture. They also prevent food spoilage during transport and storage, increase nutritional value by providing missing elements, facilitate and expedite food preparation and distribution, increase consumer demand, and boost marketing rates. These efforts align with the [Read More]