Search Course Outline
Showing 25 course outlines from 6713 matches
5301
WINESCI 704
: Sensory Evaluation and Statistical Methods2022 Semester One (1223)
The principles of sensory science, sensory analysis of wine, differences among wine types, regional styles and grape types will be covered. Emphasis will be placed on those components which influence sensory appeal. The application of statistical methods to wine sampling and to the design of sensory panels will be overviewed.
No pre-requisites or restrictions
5302
WINESCI 704
: Sensory Evaluation and Statistical Methods2020 Semester One (1203)
The principles of sensory science, sensory analysis of wine, differences among wine types, regional styles and grape types will be covered. Emphasis will be placed on those components which influence sensory appeal. The application of statistical methods to wine sampling and to the design of sensory panels will be overviewed.
No pre-requisites or restrictions
5303
WINESCI 705
: Project in Wine Science2025 Semester One (1253)
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
To complete this course students must enrol in WINESCI 705 A and B, or WINESCI 705
5304
WINESCI 705
: Project in Wine Science2024 Semester One (1243)
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
To complete this course students must enrol in WINESCI 705 A and B, or WINESCI 705
5305
WINESCI 705
: Project in Wine Science2023 Semester One (1233)
Students will gain a thorough understanding of the current knowledge on a selected topic associated with wine science and have experience in writing a research proposal and in giving a presentation to the peer group.
To complete this course students must enrol in WINESCI 705 A and B, or WINESCI 705
5306
WINESCI 706
: The Business of Wine Production2025 Semester Two (1255)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5307
WINESCI 706
: The Business of Wine Production2024 Semester Two (1245)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5308
WINESCI 706
: The Business of Wine Production2023 Semester Two (1235)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5309
WINESCI 706
: The Business of Wine Production2022 Semester Two (1225)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5310
WINESCI 706
: The Business of Wine Production2021 Semester Two (1215)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5311
WINESCI 706
: The Business of Wine Production2020 Semester Two (1205)
Students will be introduced to the economics of grape growing, winemaking, winery design and management. Distribution and marketing will be introduced. Special topics including wine law, use and negotiation of contracts small business development, stock valuation, issues of appellations, labelling and brand development will be taught. Environmental and resource management issues and health and safety regulations will be covered.
No pre-requisites or restrictions
5312
WINESCI 707
: Topics in Wine Science2025 Semester Two (1255)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
5313
WINESCI 707
: Topics in Wine Science2024 Semester Two (1245)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
5314
WINESCI 707
: Topics in Wine Science2024 Semester One (1243)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
5315
WINESCI 707
: Topics in Wine Science2023 Semester Two (1235)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
5316
WINESCI 707
: Topics in Wine Science2022 Semester Two (1225)
A number of advanced or special topics in wine science. This course may not be offered every year; further information may be obtained from the School of Chemical Sciences.
To complete this course students must enrol in WINESCI 707 A and B, or WINESCI 707
5317
WINESCI 708
: Post-fermentation Processes in Winemaking2025 Semester Two (1255)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
5318
WINESCI 708
: Post-fermentation Processes in Winemaking2024 Semester Two (1245)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
5319
WINESCI 708
: Post-fermentation Processes in Winemaking2023 Semester Two (1235)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
5320
WINESCI 708
: Post-fermentation Processes in Winemaking2022 Semester Two (1225)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
5321
WINESCI 708
: Post-fermentation Processes in Winemaking2021 Semester Two (1215)
Covers the theory and practice of fining, filtration and other methods of wine clarification. Chemical and sensory effects of barrel and tank aging of red and white wine will be covered as well as blending decisions and stabilisation. Quality control methods used during processing, aging and packaging will also be addressed.
No pre-requisites or restrictions
5322
WTRSCI 100
: Waipapa Taumata Rau: Contemporary Science in Aotearoa, New Zealand2025 Semester Two (1255)
Ko Waipapa Taumata Rau tātou. Welcome to your study in Te Whare Pūtaiao, the Faculty of Science. This core course considers how knowledge of place enhances your learning, the significance of Te Tiriti o Waitangi, and how knowledge systems frame understanding. It provides foundational essential skills to support you in your first year and future studies. Sustainability is used as a lens to to explore what it means to practise contemporary science in Aotearoa New Zealand.
Restriction: SCIGEN 102, 102G, WTR 100, 101, WTRBUS 100, WTRENG 100, WTRMHS 100
5323
WTRSCI 100
: Waipapa Taumata Rau: Contemporary Science in Aotearoa, New Zealand2025 Semester One (1253)
Ko Waipapa Taumata Rau tātou. Welcome to your study in Te Whare Pūtaiao, the Faculty of Science. This core course considers how knowledge of place enhances your learning, the significance of Te Tiriti o Waitangi, and how knowledge systems frame understanding. It provides foundational essential skills to support you in your first year and future studies. Sustainability is used as a lens to to explore what it means to practise contemporary science in Aotearoa New Zealand.
Restriction: SCIGEN 102, 102G, WTR 100, 101, WTRBUS 100, WTRENG 100, WTRMHS 100
5324
ACCTG 151G
: Financial Literacy2021 Semester One (1213)
People who understand the basic principles of finance are likely to get much more mileage out of their money – whether spending, borrowing, saving or investing – than those who do not. Develop an understanding of how to be in control of spending and saving; understand borrowing; make informed investment decisions; know broadly what to insure and what not to; recognise scams and consider whether money is the key to happiness.
Restriction: May not be taken by students with a concurrent or prior enrolment in Accounting or Finance courses
Outline is not available yet
5325
ACCTG 211
: Financial Accounting2021 Semester Two (1215)
The study of financial accounting principles within New Zealand, to enable students to: (i) understand how they are developed and influenced; (ii) understand and apply New Zealand Financial Reporting Standards; (iii) report the results of complex business structures involving multiple entities and segments. Completing students will understand the role financial statements play in investment, analysis and contracting decisions, providing a base for advanced study and supporting other areas, particularly finance.
Prerequisite: ACCTG 102
Outline is not available yet
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269