This course is available to commence study in
Session 1; Session 2; Session 3
On campus
Laboratory based
On campus
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Call us on 1800 334 733,
(International +61 2 6338 6077)
On campus; Distance education
Multi campus
Session 1; Session 2; Session 3
Higher Degree by Research
1-2 years full-time, 2-4 years part-time
YES
N/A
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Call us on 1800 334 733
International (+61 2 6338 6077)
CSU PhD student Karolina Petrovic outlines her research into what the common Brushtail Possum eats along in the Australian bush.
Micro-oxygenation mimics one of the key aspects of oak maturation, and saves wine makers time and money.
Bottle colour and thickness can reduce white wine spoilage from light, increasing shelf life and maintaining quality
"At CSU it is all about ensuring you have access to state-of-the-art facilities to enable you to get hands on practical experience in a range of areas."