Food Attitudes towards Food Safety Concept among Turkish University Students

This study investigated university  students' food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods to university students. Meanwhile, faculty differences, sex (male, female) and age differences, living area, family features (parent living style, education, brother and sister number etc.) of students were determined. In addition, consuming frequency of extensively consumed beverages (soft drinks, cola, tea, coffee, alcoholic drinks) and bread as main consuming food were investigated based on sex and faculty criteria as daily, weekly, monthly.