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The symposium aimed to introduce the types of food additives and the purpose of their use as additives, with details … <\/i>\u0627\u0644\u0645\u0632\u064a\u062f<\/span><\/a><\/p>\n","protected":false},"author":82,"featured_media":2079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[40,48],"tags":[],"class_list":["post-2078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biotechnology-news","category-college-news"],"yoast_head":"\nThe role of artificial colors in food quality in a scientific symposium held by the Faculty of Science - College of Science<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/en.sc.uobaghdad.edu.iq\/?p=2078\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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