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The Health Effects of the Mysterious E-numbers: Myths and Realities

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Official data in SubjectManager for the following academic year: 2020-2021

Course director

Dr. Tímea VARJAS (vtimi_68@yahoo.com), assistant professor

Department of Public Health Medicine

Subject data

Code of subject: OBF-ETV-T  |  2 credit  |  Biotechnology |  Optional module  |  autumn

Prerequisites: -

Number of hours/semester

24 lectures + 0 practices + 0 seminars = total of 24 hours

Course headcount limitations

min. 3 – max. 35 person

Available as Campus course for 10 student(s). Campus-faculties: ETK GYTK TTK


The food industries have been using food additives for decades, which aims to improve the shelf life, texture, nutritional value, appearance and digestibility of the products.
During the course lectures, the students will become more familiar with the groups of food additives, application areas, health effects of natural and artificial food additives. Our goal, to confirm or disprove the fear of using E-numbers on a scientific basis


  • 1. Introduction, characterization of food additives and their groups - Dr. Zand Afshin
  • 2. Technological excipients and differences between food additives - Dr. Zand Afshin
  • 3. Hungarian, EU, USA food additives regulations - Dr. Zand Afshin
  • 4. The E-number system - Dr. Zand Afshin
  • 5. The new additive authorization procedure - Dr. Zand Afshin
  • 6. Safety investigation, review, controlling, forbidden food additives - Dr. Zand Afshin
  • 7. Food dyes (E100-E199) - Dr. Zand Afshin
  • 8. Health risks of Mono-azo food dyes - Dr. Zand Afshin
  • 9. Preservatives (E200-E260) and their applications - Dr. Zand Afshin
  • 10. Risks related to the consumption of preservatives - Dr. Zand Afshin
  • 11. natural and artificial sweeteners Characteristics - Dr. Zand Afshin
  • 12. Safe consumption of sweeteners - Dr. Zand Afshin
  • 13. Usage and regulations of pH control agents (acidifiers) - Dr. Zand Afshin
  • 14. Hazards of acidity regulators - Dr. Zand Afshin
  • 15. Antioxidants (E300-E399), advantages and disadvantages - Dr. Zand Afshin
  • 16. Bulking and gelling agents or (gelatin substitute) - Dr. Zand Afshin
  • 17. Stabilizers and thickeners - Dr. Zand Afshin
  • 18. Guar gum (guarana) panic hisotry - Dr. Zand Afshin
  • 19. Taste enhancer chemical structure - Dr. Zand Afshin
  • 20. Chinese resturant syndrome - Dr. Zand Afshin
  • 21. Health concerns of polishers - Dr. Zand Afshin
  • 22. Health effects of clumping inhibitors - Dr. Zand Afshin
  • 23. Summary - Dr. Zand Afshin
  • 24. test - Dr. Zand Afshin



Reading material

Obligatory literature

Literature developed by the Department

PPT-presentations (Neptun)


Recommended literature

Conditions for acceptance of the semester

Absences should not exceed 15% of lectures and practicals (2x45 min). Otherwise signature of grade book is denied.

Mid-term exams

Examination: written test

Making up for missed classes

Based on individual consideration

Exam topics/questions



Instructor / tutor of practices and seminars