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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
BEY201 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.
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.
Demirci, M. (2008). Gıda kimyası (4. baskı). Onur Grafik.
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.
Tayar, M., & Çıbık, R. (2011). Gıda kimyası. Dora Yayıncılık.
Uylaşer, V., & Başoğlu, F. (2016). Temel gıda analizleri. Dora Yayıncılık.
Vaclavik, V. A., & Christian, E. W. (2021). Essentials of food science (6th ed.). Springer.