Color management perception

The LAB color is designed to approximate human vision. The RGB or CMYK spaces model the output of physical devices rather than human visual perception [7]. The transformations among the color modes may be done with the help of appropriate editing applications or color management software which convert color data to different color standards (RGB, CMYK, L a b etc.) [8]. 

In the supply risk realm, major disasters are likely to color managerial perceptions of the frequency of major dismptions. Combining a misconception of how widespread major disruptions are with a tendency to focus on avoiding negative events to the exclusion of more positive events may drive actions where supply management professionals spend more on preventing rare events than is warranted, while at the same time paying less attention to comparatively common sources of risk than is appropriate. 

Food quality management aims to realize food quality that complies with or even exceeds customer or consumer requirements. Food quality is not only affected by intrinsic properties and applied technological conditions, but is also influenced by the people who design, control, improve, and assure food quality. While the emphasis of previous chapters is on providing insights into the physics, chemistry, biochemistry, and perception of food colorants, this chapter illustrates the importance of this fundamental knowledge and information for food quality management. 

---