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FOOD CHEMISTRY AND ANALYSIS II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY242E FOOD CHEMISTRY AND ANALYSIS II 4 5 4 5

SOURCE MATERIALS & RECOMMENDED READING

Belitz H. D., Grosch, P. W.(2009). Schieberle, Food Chemistry, 4th revised and extended Edition, Springer.
Weaver C. M, Daniel J. R. (2003).Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics and Food Scientists, Second Edition, CRC.
Velisek J. (2013). Chemistry of Food. First Edition,John Wiley & Sons.
Dongfeng W., ( 2012)Food Chemistry, Nova Science Publishers, Incorporated.
Watson, R. R., & Preedy, V. R. (2015). Genetically Modified Organisms in Food: Production, Safety, Regulation and Public Health. Academic Press.
Venema, K., & do Carmo, A. P. (2015). Probiotics and prebiotics. Wageningen: Caister Academic Press.