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MEDICAL BIOLOGY AND GENETICS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY142E MEDICAL BIOLOGY AND GENETICS 2 2 2 3

SOURCE MATERIALS & RECOMMENDED READING

Clark, D. P., & Pazdernik, N. J. (2012). Molecular biology (2nd ed.). Academic Cell.
Coultate, T. P. (2016). Food: The chemistry of its components (6th ed.). Cambridge, UK: Royal Society of Chemistry.
Karp, G., Iwasa, J., & Marshall, W. (2016). Karp’s cell and molecular biology: Concepts and experiments (8th ed.). John Wiley & Sons.
Kontogiorgos, V. (2021). Introduction to food chemistry (pp. 19–53). Springer.
Miller, D. D., & Yeung, C. K. (2022). Food chemistry: A laboratory manual (2nd ed.). Wiley.
Rajuva, T. R., & Joy, P. (2014). Food technology lab manual.
Vaclavik, V. A., & Christian, E. W. (2021). Essentials of food science (6th ed.). Cham, Switzerland: Springer.