Search Course Outline
Showing 25 course outlines from 4473 matches
1626
EXERSCI 779
: Clinical Exercise Practicum 42022 Semester Two (1225)
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.
Prerequisite: EXERSCI 773, 778
Restriction: EXERSCI 774, SPORTSCI 774, 782
Restriction: EXERSCI 774, SPORTSCI 774, 782
1627
EXERSCI 792A
: MSc Dissertation in Clinical Exercise Physiology2024 Semester One (1243)
A scholarly discussion of a topic related to clinical exercise physiology.
Restriction: SPORTSCI 786, 787
To complete this course students must enrol in EXERSCI 792 A and B
1628
EXERSCI 792A
: MSc Dissertation in Clinical Exercise Physiology2022 Semester One (1223)
A scholarly discussion of a topic related to clinical exercise physiology.
Restriction: SPORTSCI 786, 787
To complete this course students must enrol in EXERSCI 792 A and B
1629
FOODSCI 100
: Foundations of Food and Nutrition2025 Semester Two (1255)
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.
Restriction: FOODSCI 201
1630
FOODSCI 100
: Foundations of Food and Nutrition2024 Semester Two (1245)
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.
Restriction: FOODSCI 201
1631
FOODSCI 100
: Foundations of Food and Nutrition2023 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.
Restriction: FOODSCI 201
1632
FOODSCI 100
: Foundations of Food and Nutrition2022 Semester Two (1225)
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.
Restriction: FOODSCI 201
1633
FOODSCI 100
: Foundations of Food and Nutrition2021 Semester Two (1215)
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.
Restriction: FOODSCI 201
1634
FOODSCI 100
: Foundations of Food and Nutrition2020 Semester Two (1205)
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.
Restriction: FOODSCI 201
1635
FOODSCI 110
: Concepts in Food and Nutrition2025 Semester Two (1255)
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.
Restriction: FOODSCI 100
1636
FOODSCI 110
: Concepts in Food and Nutrition2024 Semester Two (1245)
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.
Restriction: FOODSCI 100
1637
FOODSCI 110
: Concepts in Food and Nutrition2023 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.
Restriction: FOODSCI 100
1638
FOODSCI 110
: Concepts in Food and Nutrition2022 Semester Two (1225)
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.
Restriction: FOODSCI 100
1639
FOODSCI 200
: Food Composition and Nutrition2025 Semester One (1253)
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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
1640
FOODSCI 200
: Food Composition and Nutrition2024 Semester One (1243)
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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
1641
FOODSCI 200
: Food Composition and Nutrition2023 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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
1642
FOODSCI 200
: Food Composition and Nutrition2022 Semester One (1223)
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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
Restriction: FOODSCI 201
Restriction: FOODSCI 201
1643
FOODSCI 200
: Food Composition and Nutrition2020 Semester One (1203)
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.
Prerequisite: 15 points from BIOSCI 106, CHEM 110, FOODSCI 100
1644
FOODSCI 202
: Food Preservation2025 Semester Two (1255)
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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1645
FOODSCI 202
: Food Preservation2023 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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1646
FOODSCI 202
: Food Preservation2022 Semester Two (1225)
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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1647
FOODSCI 202
: Food Preservation2021 Semester Two (1215)
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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1648
FOODSCI 202
: Food Preservation2020 Semester Two (1205)
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.
Prerequisite: 15 points from FOODSCI 200, 201, 15 points from MATHS 108, 110
Restriction: FOODSCI 302
Restriction: FOODSCI 302
1649
FOODSCI 301
: Food Quality Attributes2025 Semester One (1253)
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
Prerequisite: FOODSCI 200 or 201
1650
FOODSCI 301
: Food Quality Attributes2023 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.
Prerequisite: FOODSCI 200 or 201
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