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. Prerequisite: CHEM 042; or CHEM 141 and CHEM 142; or other acceptable coursework in organic chemistry. Cross-listed with: NFS 183.