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Showing 25 course outlines from 747 matches

276

EXERSCI 741

: Advanced Physiotherapy Practice
2023 Semester One (1233)
Students will apply advanced knowledge and skills in specialised and emerging areas of physiotherapy practice, including advanced practitioner roles. Applying critical thinking and evidence-based practices, students will independently develop and evaluate management plans for complex cases. Case scenarios include integration of Hauora Māori, paediatric/neonatal ICU, burns/plastics, spinal cord injury, gender health, hand therapy, palliative care and emergency department physiotherapy.
Subject: Exercise Sciences
Prerequisite: EXERSCI 735-737
277

EXERSCI 775

: Seminar in Clinical Exercise Physiology
2023 Semester One (1233)
A body of advanced theoretical and administrative work related to exercise prescription and service delivery. The principles of exercise physiology related to clinical populations, especially individuals who have cardiac, musculoskeletal, neurological, pulmonary, immunological, neoplastic, mood, and metabolic disorders, post-surgical cases, the elderly, and for individuals at risk of developing diseases as a consequence of inactivity. Professional and inter-professional relations will be addressed.
Subject: Exercise Sciences
Restriction: SPORTSCI 775, 783
278

EXERSCI 776

: Clinical Exercise Practicum 1
2023 Semester One (1233)
Individual interdisciplinary practice in exercise screening, exercise and physical activity assessment, exercise prescription and supervision, exercise and physical activity counselling and health education and promotion in clinical populations. The course integrates ethical, safe, reflective and culturally responsive practice through supervised clinical work of not less than 200 hours.
Subject: Exercise Sciences
Restriction: EXERSCI 771, SPORTSCI 771, 781
279

EXERSCI 777

: Clinical Exercise Practicum 2
2023 Semester Two (1235)
Individual and interdisciplinary practice in exercise screening, exercise and physical activity assessment, exercise prescription and supervision, exercise and physical activity counselling and health education and promotion in clinical populations. The course integrates ethical, safe, reflective and culturally responsive practice through supervised clinical work of not less than 200 hours.
Subject: Exercise Sciences
Prerequisite: EXERSCI 776
Restriction: EXERSCI 772, SPORTSCI 772, 781
280

EXERSCI 778

: Clinical Exercise Practicum 3
2023 Semester One (1233)
Individual and interdisciplinary practice in exercise screening, exercise and physical activity assessment, exercise prescription and supervision, exercise and physical activity counselling and health education and promotion in clinical populations. The course integrates ethical, safe, reflective and culturally responsive practice through supervised clinical work of not less than 200 hours.
Subject: Exercise Sciences
Prerequisite: EXERSCI 771, 772, 776, 777 Corequisite: EXERSCI 775
Restriction: EXERSCI 773, SPORTSCI 773, 782
281

EXERSCI 779

: Clinical Exercise Practicum 4
2023 Semester Two (1235)
Individual and interdisciplinary practice in exercise screening, exercise and physical activity assessment, exercise prescription and supervision, exercise and physical activity counselling and health education and promotion in clinical populations. The course integrates ethical, safe, reflective and culturally responsive practice through supervised clinical work of not less than 200 hours.
Subject: Exercise Sciences
Prerequisite: EXERSCI 773, 778
Restriction: EXERSCI 774, SPORTSCI 774, 782
282

FOODSCI 100

: Foundations of Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of Food Science and Nutrition with a focus on the interplay between food, nutrition and health. Introduce the chemical, biological, sensory, and processing aspects of foods. Societal, economic, legislative and regulatory aspects will also be introduced. Concepts will be illustrated using real food systems with a focus on lipids, water and vitamin C.
Subject: Food Science
Restriction: FOODSCI 201
283

FOODSCI 110

: Concepts in Food and Nutrition
2023 Semester Two (1235)
Introduces students to the multifaceted nature of food science and nutrition with a focus on the interplay between food, nutrition and health. Provides general insights relating food molecules to food function and health. Societal, economic, legislative and regulatory aspects will also be explored. No background in science is assumed.
Subject: Food Science
Restriction: FOODSCI 100
284

FOODSCI 200

: Food Composition and Nutrition
2023 Semester One (1233)
Covers the composition and structure of food. The approach will extend the FOODSCI 100 content from lipids to proteins, carbohydrates and key minor food components. There will be a focus on the molecular structure of the major food components and how they relate to the physical, sensory and nutritional properties of foods.
Subject: Food Science
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
285

FOODSCI 202

: Food Preservation
2023 Semester Two (1235)
Food is spoilt by microbiological, chemical, biochemical and physical processes. It is important to understand the mechanism of spoilage caused by each of these processes in order to prevent or minimise such degradation. This course includes fundamental principles covering the preservation and processing of different food products. The principles involved in the development of food safety and HACCP programmes, as well as New Zealand food laws are also covered.
Subject: Food Science
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
286

FOODSCI 301

: Food Quality Attributes
2023 Semester One (1233)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201
287

FOODSCI 306

: Principles of Food Processing
2023 Semester One (1233)
The fundamental principles of freezing and thawing, thermal processing and canning, fermentation and dehydration are studied. The fundamental areas of engineering relevant for food processing such as heat and mass transfer, are covered. Process impact on food safety, quality and preservation is also discussed.
Subject: Food Science
Prerequisite: FOODSCI 202
Restriction: CHEMMAT 756
288

FOODSCI 310

: Theory of Food Product Design
2023 Semester One (1233)
Examines the science underpinning human sensory perception and food preferences and how this science interfaces with the design and development of food products as well as the fundamental aspects of food product development.
Subject: Food Science
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108
Restriction: FOODSCI 303, 304
289

FOODSCI 399

: Capstone: Food and Nutrition
2023 Semester Two (1235)
Food and Nutrition pathway students will work together in groups to identify and develop a new food product or food system that addresses or responds to a nutritional issue. Students will focus on the interplay between the nutritional aspects of the product or system and the sensory, stability, convenience, cost, regulatory and processing aspects of the product.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
290

FOODSCI 399

: Capstone: Food and Nutrition
2023 Semester One (1233)
Food and Nutrition pathway students will work together in groups to identify and develop a new food product or food system that addresses or responds to a nutritional issue. Students will focus on the interplay between the nutritional aspects of the product or system and the sensory, stability, convenience, cost, regulatory and processing aspects of the product.
Subject: Food Science
Prerequisite: FOODSCI 303 or 310 and a further 30 points at Stage III in Food Science and Nutrition
291

FOODSCI 706

: Food Safety
2023 Semester One (1233)
An understanding of the changing regulations that apply to the New Zealand food industry is of paramount importance. Pathogen awareness and control from an industry perspective are examined. HACCP and risk management plans will be generated.
Subject: Food Science
Prerequisite: Permission of Programme Director
292

FOODSCI 707

: Food Science
2023 Semester One (1233)
Chemical, biological and physical aspects of foods. The decomposition of food due to lipid oxidation. Integrated study of selected basic foods.
Subject: Food Science
Prerequisite: Permission of Programme Director
293

FOODSCI 708

: Advanced Food Science
2023 Semester Two (1235)
The functions and properties of food additives. Food attributes including colour, flavour and texture. Enzymic and non-enzymic browning. Emulsions and foams. Introduction to the Food Regulations. Interaction of macromolecules.
Subject: Food Science
Prerequisite: Permission of Programme Director
294

FOODSCI 715

: Food Allergens and Intolerants
2023 Semester Two (1235)
An understanding of the epidemiology, management, regulation and classification of food allergens and intolerants in accordance with Food Standard 1.2.3 (Australia New Zealand Food Standards Code). This includes the study of foods or food groups with the major food allergens as identified in the Food Allergen Labeling and Consumer Protection Act (FALCPA), and application to new product development and labeling.
Subject: Food Science
No pre-requisites or restrictions
295

FOODSCI 740

: Food Analysis
2023 Semester One (1233)
Students are provided with an opportunity to experience a range of analytical techniques that are used in food industry laboratories and in food science research.
Subject: Food Science
Prerequisite: Programme Director approval
Restriction: FOODSCI 301, 610
296

FOODSCI 750

: Advanced Topics in Food Science 1
2023 Semester One (1233)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Subject: Food Science
Restriction: FOODSCI 709
297

FOODSCI 751

: Advanced Topics in Food Science 2
2023 Semester Two (1235)
A modular course consisting of topics chosen from the diverse research interests of the Food Science staff and academic visitors which may vary from year to year.
Subject: Food Science
Restriction: FOODSCI 709
298

FORENSIC 701

: Fundamental Concepts in Forensic Science
2023 Semester Two (1235)
Ethics and quality assurance in forensic science. Principles of criminal law, principles of evidence and procedure, expert evidence, interpretation of scientific evidence, probability and statistics. Forensic pathology, psychology and psychiatry.
Subject: Forensic Science
Prerequisite: Permission of Programme Director
299

FORENSIC 702

: Introduction to Forensic Science
2023 Semester One (1233)
Forensic biology, documents, fingerprints, physical evidence, toolmarks, fire examination, explosives, hairs and fibres, drugs, toxicology, alcohol (including blood and breath alcohol), crime scene examination, firearms identification.
Subject: Forensic Science
Prerequisite: Permission of Programme Director
300

FORENSIC 703

: Statistics and Molecular Biology for Forensic Science
2023 Semester One (1233)
Statistics: data summarisation and reduction, laws of probability, conditional probability, likelihood ratios and Bayes theorem. Interpretation of statistical results. Forensic biology: basic principles of population genetics, genomic structure, conventional blood grouping. DNA profiling: structure, enzymology and basic chemistry of nucleic acids, PCR and microsatellites, interpretation of DNA profiles, developing forensic DNA technologies.
Subject: Forensic Science
Prerequisite: Permission of Programme Director