The Department of Biology, in collaboration with the Continuing Education Unit at the College of Science, University of Baghdad, organized a lecture titled \u201cFood Colorings\u201d. The lecture presented by Dr. Nasreen Hadi aimed to familiarize the audience with the process of producing colored foods using natural pigments extracted from plants. The lecture focused on natural substances extracted from plants, animals, or minerals that, when incorporated into food and pharmaceuticals, give them unique colors, as well as the issue that these synthetic colorants are not confined to sweets or canned goods but also affect everyday food items. The lecture emphasized the importance of promoting the consumption of natural, chemical-free foods to protect overall health.<\/h3>\n","protected":false},"excerpt":{"rendered":"The Department of Biology, in collaboration with the Continuing Education Unit at the College of Science, University of Baghdad, organized","protected":false},"author":82,"featured_media":5103,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[39,48],"tags":[],"class_list":["post-5101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biology-news","category-college-news"],"yoast_head":"\nFood Colorings - 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=5101\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Colorings - 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