WINESCI 702 : The Science Behind Grape Production
2023 Semester One (1233) (15 POINTS)
Capabilities Developed in this Course
|Capability 1:||Disciplinary Knowledge and Practice|
|Capability 2:||Critical Thinking|
|Capability 3:||Solution Seeking|
|Capability 4:||Communication and Engagement|
|Capability 5:||Independence and Integrity|
- Evaluate Evaluate different criteria to asses grape ripening to determine harvest date and yield. (Capability 1, 2, 3 and 5)
- Describe Describe the principles and practices of grapevine canopy management. (Capability 1, 2, 3 and 5)
- Evaluate Critically evaluate a research article in grapevine management and apply to the NZ wine industry. (Capability 2, 4 and 5)
- Evaluate Evaluate different clones and root stocks and apply to real life viticulture. (Capability 1, 2 and 3)
- Describe Describe the principles and practices involved in vineyard establishment, including the concept of terrior. (Capability 1, 2, 3 and 4)
- Describe Describe the molecular methods in plant science used for grapevine improvement. (Capability 1 and 2)
- Understand Understand the vineyard pathogens and diseases that affect NZ vineyards. Detail the management techniques to control these pests and diseases. (Capability 1, 2 and 3)
|Final Exam||35%||Individual Coursework|
|Assessment Type||Learning Outcome Addressed|
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As part of the University-wide Tuākana community, The School of chemical sciences aims to provide a welcoming learning environment for and enhance the success of, all of our Māori and Pacific students. We are led by the principles of tautoko (support) and whanaungatanga (connection) and hope you find a home here at the School. Students who have identified as Māori and/or Pacific will receive an invitation to our online portal introducing the Programme, the resources we have available, and how you can get involved.
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This course is a standard 15-point course and students are expected to spend 10 hours per week involved in each 15-point course that they are enrolled in.
For this course, you can expect 16 hours of lectures, a 3-hour lab and a 1-hour tutorial, 28 hours of reading and thinking about content, and 50 hours of work on assignments/projects.
Attendance is required at scheduled activities including labs to receive credit for components of the course.
Attendance on campus is required for tests and exams.
The activities for the course are scheduled as a standard weekly timetable delivery.
Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).
Please remember that the recording of any class on a personal device requires the permission of the instructor.
To be determined by the individual lecturers depending upon the topic. Primary textbook: Wine Science: Principles, Practice, Perception. Ronald S. Jackson. Third Edition (2008). Available at the university library and electronically.
During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.
At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.
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If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page https://www.auckland.ac.nz/en/students/academic-information/exams-and-final-results/during-exams/aegrotat-and-compassionate-consideration.html.
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In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.
The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.
Student Charter and Responsibilities
The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter https://www.auckland.ac.nz/en/students/forms-policies-and-guidelines/student-policies-and-guidelines/student-charter.html.
Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.
In this course students may be asked to submit coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.