| 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 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food chemistry (4th revised and extended ed.). Springer. |
| Weaver, C. M., & Daniel, J. R. (2003). Food chemistry laboratory: A manual for experimental foods, dietetics, and food scientists (2nd ed.). CRC Press. |
| Velisek, J. (2013). Chemistry of food (1st ed.). John Wiley & Sons. |
| Wang, D. (2012). Food chemistry. Nova Science Publishers. |