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Showing 25 course outlines from 4702 matches
1676
EXERSCI 777
: Clinical Exercise Practicum 22022 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 776
Restriction: EXERSCI 772, SPORTSCI 772, 781
Restriction: EXERSCI 772, SPORTSCI 772, 781
1677
EXERSCI 778
: Clinical Exercise Physiology Practicum III2025 Semester One (1253)
Individual and interdisciplinary practice in exercise screening, exercise and physical activity assessment, exercise prescription and supervision, exercise, physical activity and health education and promotion in clinical populations. The course integrates ethical, safe, reflective and culturally responsive practice through supervised clinical work placements of not less than 200 hours.
Prerequisite: EXERSCI 777
To complete this course students must enrol in EXERSCI 778 A and B, or EXERSCI 778
1678
EXERSCI 778
: Clinical Exercise Practicum 32024 Semester One (1243)
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 and 772, or EXERSCI 776 and 777
Corequisite: EXERSCI 775
Restriction: EXERSCI 773, SPORTSCI 773, 782
Restriction: EXERSCI 773, SPORTSCI 773, 782
1679
EXERSCI 778
: Clinical Exercise Practicum 32023 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.
Prerequisite: EXERSCI 771, 772, 776, 777
Corequisite: EXERSCI 775
Restriction: EXERSCI 773, SPORTSCI 773, 782
Restriction: EXERSCI 773, SPORTSCI 773, 782
1680
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
1681
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
1682
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
1683
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
1684
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
1685
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
1686
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
1687
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
1688
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
1689
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
1690
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
1691
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
1692
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
1693
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
1694
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
1695
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
1696
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
1697
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
1698
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
1699
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
1700
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
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