University of Vermont

UVM Course Directory

Term: All Terms

Subject: Nutrition and Food Sciences

Course Number: 187

NFS 187 - Intro to Biochemistry: Lab

Introduction to techniques used to explore fundamental biochemistry concepts including enzyme kinetics, lipids, carbohydrate chemistry, and gene expression. Includes spectrophotometry, gel electrophoresis, and mass spectrometry. Pre/Co-requisites: PBIO 185, BIOC 201, or NFS 183. Cross-listed with: ASCI 187, BIOC 187, PBIO 187.