University of Vermont

UVM Course Directory

Term: All Terms

Subject: Nutrition and Food Sciences

Course Number: 183

NFS 183 - Introduction to Biochemistry

Exploring biological processes at the molecular level and how they are controlled. Topics include enzymes, gene expression, and metabolism of carbohydrates and lipids. Restricted to Nutrition and Food Sciences and Dietetics, Nutrition and Food Sciences majors; others by Instructor permission. Prerequisites: CHEM 042; or CHEM 141 and CHEM 142; or other acceptable coursework in organic chemistry. Cross-listed with: PBIO 185.