CHEM 4565 - Food Biochemistry

3 credit hours

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.

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