title: The Art of Coffee Roasting: Investigations into Sensor Development for the Application of Controlling Coffee Roasting

authors: Kelly, Cameron Brian Desmond

subjects: Coffee

abstract: In this thesis, I investigate novel methods of sensing change in roasting coffee. Coffee roasting is a vital step in coffee’s supply chain. It is the process that takes green coffee and transforms it via a series of many chemical and physical reactions to produce the flavours for which coffee is recognised. As of today, correctly roasted coffee has been an art. My work applies different methods of sensing to track various changes in coffee as it roasts with the end goal of automating the art.
The goal was to find an event or measurable phenomenon that could be used to detect when the roasting coffee has reached an ideal point, beyond which the beans would start to taste burnt. My investigations looked at various sensing methods. I expanded on three different areas of test: bean temperature, online moisture measurement using microwave resonance, and surface chemistry using Raman spectrometry. Using these different methods, I was able to produce novel and interesting measurements. 
Each of the measurement methods performed satisfactorily and produced novel results. These results however did not produce the desired measurable event or independent characteristics. This meant that they were not able to individually solve the problem. However, their uniqueness and application flexibility would allow them to be used as elements in future roasting sensor systems.

text: The Art of Coffee Roasting: Investigations into Sensor Development for the Application of Controlling Coffee Roasting In this thesis, I investigate novel methods of sensing change in roasting coffee. Coffee roasting is a vital step in coffee’s supply chain. It is the process that takes green coffee and transforms it via a series of many chemical and physical reactions to produce the flavours for which coffee is recognised. As of today, correctly roasted coffee has been an art. My work applies different methods of sensing to track various changes in coffee as it roasts with the end goal of automating the art.
The goal was to find an event or measurable phenomenon that could be used to detect when the roasting coffee has reached an ideal point, beyond which the beans would start to taste burnt. My investigations looked at various sensing methods. I expanded on three different areas of test: bean temperature, online moisture measurement using microwave resonance, and surface chemistry using Raman spectrometry. Using these different methods, I was able to produce novel and interesting measurements. 
Each of the measurement methods performed satisfactorily and produced novel results. These results however did not produce the desired measurable event or independent characteristics. This meant that they were not able to individually solve the problem. However, their uniqueness and application flexibility would allow them to be used as elements in future roasting sensor systems.

year: 2018

title: Improving the research skills of the first-year accounting class by incorporating corporate annual report analysis into the classroom

authors: Low, Mary

subjects: accounting

abstract: This paper evaluates changes made to a first year compulsory accounting paper to transform its focus from the traditional “preparer” perspective to one that focuses on broader learning objectives from the “user” perspective with a particular emphasis on students’ understanding the organisational and social context of accounting. Integrated into this revised first year accounting curriculum were activities that promoted the skills deemed necessary in graduates by employers and the accounting profession; these include corporate annual report analysis and group case presentation activities that promoted leadership, interpersonal, presentation and communication skills.

text: Improving the research skills of the first-year accounting class by incorporating corporate annual report analysis into the classroom This paper evaluates changes made to a first year compulsory accounting paper to transform its focus from the traditional “preparer” perspective to one that focuses on broader learning objectives from the “user” perspective with a particular emphasis on students’ understanding the organisational and social context of accounting. Integrated into this revised first year accounting curriculum were activities that promoted the skills deemed necessary in graduates by employers and the accounting profession; these include corporate annual report analysis and group case presentation activities that promoted leadership, interpersonal, presentation and communication skills.

year: 2004-11

title: Incentivising change in the Lake Rotorua catchment

authors: Grayling, Anna

abstract: Anna Grayling is the Rotorua Lakes Business Manager for Bay of Plenty Regional Council. After completing a Bachelor of Law and a Bachelor of Sciences at the University of Waikato, Anna’s career began as an ecological consultant. Following this role, Anna spent five years in planning and policy for both the district and regional councils. For the last five years Anna has been dedicated to the Rotorua Te Arawa Lakes Programme. She is now the project lead for the Incentive Fund Development for land-use change in the Lake Rotorua catchment.
Alastair MacCormick has worked as a Lakes Restoration Officer with the Bay of Plenty Regional Council since 2007. His primary function has been the implementation of nutrient discharge limits under Rule 11. An experienced user of the Overseer nutrient budgeting software, and with broad knowledge of farming systems in the catchment, he also provides information and advice on the issues and complications associated with nutrient accounting.

text: Incentivising change in the Lake Rotorua catchment Anna Grayling is the Rotorua Lakes Business Manager for Bay of Plenty Regional Council. After completing a Bachelor of Law and a Bachelor of Sciences at the University of Waikato, Anna’s career began as an ecological consultant. Following this role, Anna spent five years in planning and policy for both the district and regional councils. For the last five years Anna has been dedicated to the Rotorua Te Arawa Lakes Programme. She is now the project lead for the Incentive Fund Development for land-use change in the Lake Rotorua catchment.
Alastair MacCormick has worked as a Lakes Restoration Officer with the Bay of Plenty Regional Council since 2007. His primary function has been the implementation of nutrient discharge limits under Rule 11. An experienced user of the Overseer nutrient budgeting software, and with broad knowledge of farming systems in the catchment, he also provides information and advice on the issues and complications associated with nutrient accounting.

year: 2013