Evaluation of food engineers' attitudes towards the safe use of herbal products

The aim of this thesis is to evaluate the knowledge level, attitudes, and awareness of food engineers regarding the safe use of herbal products (food supplements, traditional herbal, medicinal products, etc.). This is a cross-sectional descriptive study collected with surveys among food engineers working in various sectors in Turkey. 231 food engineers participated in the study. Most of the participants are women (65,9%). The median [IQR] of the attitude scale of food engineers towards the safe use of herbal products for the frequently used situations factor was 60,0 [52,0-65,0], the median [IQR] for the reliability and control of herbal products factor was 60,0 [57,0-63,0], the median [IQR] value for the collection, purchase, and use of herbs factor was 56,0 [52,0-60,0], and the median [IQR] for the risks of herbal products and the approach of healthcare personnel factor was 35,0 [32,0-37,0]. The median [IQR] total score for the attitude scale toward the safe use of herbal products was calculated as 209,0 [197,0-219,0]. The research findings indicated that food engineers are generally aware of the potential risks of herbal products, but in some cases, this awareness is not adequately reflected in practice due to a lack of knowledge or regulatory gaps. The research results revealed that the vast majority of food engineers have limited knowledge of the potential risks of herbal products and that greater awareness of the need to monitor these products is needed. Consequently, the safe use of herbal products requires a multifaceted approach.