The Department of Home Economics at the College of Education for Women held an interactive workshop entitled “Color Spectrum in Food” presented by Assist. Prof. Iman Ali Hadi with the aim to study the importance of colors in food since it offers many indications about the quality, taste, flavor, validity or food corruption, as well as the role of color in giving a beautiful appearance that arouses appetite.

The workshop concluded with several recommendations, insisting on the fact that colors are of great importance in the selection of food and they indicate the quality, validity of food, suggesting the expected flavors when eating or drinking, for example a bright orange drink is expected to give a refreshing orange flavor, another red drink is expected to be flavored with strawberries or cherries and so on. In contrast, the faint colors of drinks may indicate low quality and loss of attractiveness in the psychological condition of human beings.

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