NUSC 201 - Nutritional Biochemistry and Food Chemistry

4 credits
3 lecture hours. 2 lab hours.

A study of the organic compounds and their classification and characteristics as well as biochemistry and metabolism of carbohydrates, lipids, amino acids, proteins, and nucleic acids. General characteristics of enzymes and the reasons enzymes are vital in body chemistry are described. Selected topics in food chemistry and their relationship to human health will be discussed.

Prerequisite(s) NUSC 160, NUSC 161, CHEM 105, CHEM 105L, CHEM 106, and CHEM 106L completed with grades of “C” or higher
Offered (FALL)