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FOOD CHEMISTRY AND ANALYSES I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY201E FOOD CHEMISTRY AND ANALYSES I 3 5 4 5

RECOMMENDED READING

Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer.
Büyük Uslu, N. (2024). Besin kimyası temel laboratuvar uygulamaları. Nobel Tıp Kitabevleri.
Coultate, T. P. (2016). Food: The chemistry of its components (6th ed.). Royal Society of Chemistry.
Miller, D. D., & Yeung, C. K. (2022). Food chemistry: A laboratory manual (2nd ed.). Wiley.
Wang, D. (2012). Food chemistry. Nova Science Publishers.
Watson, R. R., & Preedy, V. R. (2015). Genetically modified organisms in food: Production, safety, regulation and public health. Academic Press.
Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons.
Demirci, M. (2008). Gıda kimyası (4. baskı). Onur Grafik.
Kontogiorgos, V. (2021). Introduction to food chemistry (pp. 19–53). Springer.
Uylaşer, V., & Başoğlu, F. (2016). Temel gıda analizleri. Dora Yayıncılık.