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|CHEM 903 - Nutritional Biochemistry|
A progressive study into biochemistry and chemical properties of foods with reference to their
assimilation and metabolism in the human body during states of illness and normal health.
Emphasis will be directed toward major food constituents such as lipids, vitamins, minerals,
proteins and other minor food constituents that abet nitrification, enrichment and palatability
of food substances. Prerequisites: 33.301 Biochemistry, or 33.302 Biochemistry I - Structures, Mechanisms and Analysis and 34.874 Human Nutrition Science, and permission of the instructor.
1.000 Credit hours
4.000 Lecture hours
Levels: Graduate, Non-Matriculated
Schedule Types: Independent/Directed Study, Lecture
Chemistry & Food Science Department