| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY248E | FOOD MICROBIOLOGY AND FOOD SAFETY | 4 | 4 | 3 | 4 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Schmidt, R. H., & Rodrick, G. E. (2003). Food safety handbook. John Wiley & Sons. |
| Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 413). New York: Springer. |
| B. Ray (2003). Fundamental Food Microbiology. 3th Edition, CRC Press. |
| Hayes, P. R., & Forsythe, S. J. (Edition 3, Illustrated, Reprint). (2013). Food Hygiene, Microbiology and HACCP. Springer. |