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Разработчик курса

Учебная литературa

1. Caballero, B., Finglas, P., Toldrá F. (2016) Encyclopaedia of food and health. Elsevier Academic Press.
2. Motarjemi, Y., Moy, G., Todd, E.C.D. (2014) Encyclopaedia of food safety. Elsevier Academic Press, vol.3, vol. 4.
3. Wallace, C.A. (2011) Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain. Wiley-Blackwell.

4. Quality management in food chains (2007) Edited by Ludwig Theuvsen.et al. Wageningen Academic Publishers.

Дополнительная литература

1. Ades, G., Leith, K., Leith, P. (2016) Food Safety: a roadmap to success. Elsevier Academic Press.
2. Food Hygiene and Toxicology in Ready-to-Eat Foods (2016) Edited by P.Kotzekidou. Academic Press.
3. Ioannis, S.A. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin. Wiley-Blackwell.
4. Theuvsen, L. (ed.) (2007) Quality Management in Food Chains. Wageningen Academic Publishers.
5. Luning, P.A., Devlieghere, F. and R. Verhé (eds.) (2007) Safety in the Agri-food Chain. Wageningen Academic Publishers.

6. Food safety risk analysis: a guide for national food safety authorities (2006). Food and Agriculture Organization of the United Nations, World Health Organization. FAO/WHO.

Периодика и другие источники информации

1. International Journal of Food Safety, Nutrition and Public Health.
2. Journal of Food Protection.
3. Journal of Food Quality.

4. International Journal of Food Contamination.