Device and a method for characterising a chromatic property of foodstuff

A device for characterising a chromatic property of foodstuff, the device comprising:

• a light source arranged to emit light having at least two wavelengths or wavelength ranges, the light source further being arranged to direct the light to a surface of at least the foodstuff;
• a detector positioned to detect at least a portion of reflected light and arranged to generate an output that is indicative of an intensity of detected reflected light;
• wherein the device is arranged to generate respective outputs for the at least two wavelengths or wavelength ranges, and to determine a relation between the output for one of the at least two wavelengths or wavelength ranges and the output for the other or another one of the at least two wavelengths or wavelength ranges as a function of a temperature to correct an influence of the temperature on the detected reflected light, wherein the relation is indicative of the chromatic property of the surface of the foodstuff.