This course is intended for Food and Nutrition students. This course deals with the structures, functions, chemistry and food applications of proteins, carbohydrates, lipids and nucleic acids. Also included is an introduction to enzymology (coenzymes, nomenclature and classifications of enzymes and enzymatic control of biochemical reactions). The laboratory provides introduction to basic techniques used in analytical biochemistry.
Weekly Contact: Lab:1.5 hrs. Lecture:3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1