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| CHEM 4565 - Food Biochemistry |
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Prerequisite: CHEM 4500, CHEM 4510, NFS 4270, or an equivalent course in biochemistry. Covers the chemistry of major food groups as well as the nutritional values of natural and functional foods in disease prevention and management of metabolic disorders. Structural, biochemical, and metabolic aspects of amino acids, carbohydrates, and lipids discussed in the context of food-related metabolic disorders.
3.000 Credit hours Levels: Undergraduate Schedule Types: Lecture Chemistry Department Course Attributes: College of Basic & Applied, Credit from 4-Year College, Upper-Division Work Prerequisites: for CHEM 4565 General Requirements: ( Course or Test: CHEM 4500 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: CHEM 4510 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: NFS 4270 Minimum Grade of D- May not be taken concurrently. ) |
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