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Framingham State University

 

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Fall 2009
Apr 25, 2014
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course.

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


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