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Showing 25 course outlines from 4499 matches
1651
EXERSCI 778
: Clinical Exercise Practicum 32022 Semester One (1223)
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 771, 772, 776, 777
Corequisite: EXERSCI 775
Restriction: EXERSCI 773, SPORTSCI 773, 782
Restriction: EXERSCI 773, SPORTSCI 773, 782
1652
EXERSCI 779
: Clinical Exercise Practicum 42024 Semester Two (1245)
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 771 or 776, and EXERSCI 772 or 777, and EXERSCI 773 or 778
Restriction: EXERSCI 774, SPORTSCI 774, 782
Restriction: EXERSCI 774, SPORTSCI 774, 782
1653
EXERSCI 779
: Clinical Exercise Practicum 42023 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.
Prerequisite: EXERSCI 773, 778
Restriction: EXERSCI 774, SPORTSCI 774, 782
Restriction: EXERSCI 774, SPORTSCI 774, 782
1654
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
1655
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
1656
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
1657
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
1658
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
1659
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
1660
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
1661
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
1662
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
1663
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
1664
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
1665
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
1666
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
1667
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
1668
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
1669
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
1670
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
1671
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
1672
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
1673
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
1674
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
1675
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
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