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  1. Origins of Color Theory
  2. What is Color?
    - Color Matches
    - Additive and Subtractive Color Mixtures
  3. Perception of Color
    - Color Vision Defficiencies
    - Color Vision Tests
  4. - Color Specification
    - The Munsell Color System
    - CIE Chromaticity System
  5. Influence of Color
    - What are Correct Colors?
    - Food Color
  6. Coloring Compounds
    - Anthocyanins
    - Betalains
    - Caramel Color
    - Carotenoids
    - Chlorophylls
    - Flavonoids
    - Coloring Pigments Found in Meat
  7. Color Measurement in Foods
    - Available Instruments

Semih OTLES MSc, PhD- Professor of Food Chemistry