APTPUO - Spring-Summer 2026 - NUT1104 A

University of Ottawa

17h

About The Position

Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions. This course must be aligned with NUT1124, NUT1524, and NUT1544. Applicants must demonstrate, through their CV, expertise in food chemistry and food science, including knowledge of food group characteristics and composition; methods of food manufacture, preparation, cooking, preservation, and qualitative assessment; the physicochemical properties and interactions of major food constituents (carbohydrates, lipids, proteins, fibers, water, vitamins, and minerals); the application of food chemistry principles to food quality and sensory attributes. Courses May 4 to July 24. Exam period July 27 to August 2.

Requirements

• Master degree in Food and Nutrition Sciences or its equivalence.
• Experience in the field of the course.

Nice To Haves

• University teaching experience is an asset.

Benefits

• The University of Ottawa offers a generous pay and benefits package that includes a competitive salary, a defined benefit pension plan, group insurance coverage and an employee and family assistance program.

What This Job Offers

• Job Type: Part-time