APEUO-ATPUO - Automne 2026 - NUT4507 A

University of Ottawa

2d•Onsite

About The Position

This is a Regular Part-Time Professor position for the Fall 2026 semester, teaching NUT4507 A (Aliments, santé et nutraceutiques). The course focuses on the fundamental sciences of nutraceuticals and functional foods, the relationship between health and nutrition, the origin and chemical composition of nutraceuticals, their physiological activity, genetically modified foods, organic foods, toxicological aspects, and regulatory requirements. The course is a lecture-based course (Type B) with assignments or exams that cannot be computer-graded. The expected enrollment is 50 students, and the course is worth 3 credits. The academic year runs from September 1 to August 31. The hourly rate for teaching is $239.47 (2024-2025), which does not include vacation or statutory pay. These rates are subject to change upon ratification of a new collective agreement, with retroactivity applied after ratification. The language of instruction is French, with passive competence in a second language required. The course schedule is Tuesdays from 11:30 to 14:30.

Requirements

Master's degree in Nutrition Sciences, Food Sciences, or an equivalent field.
Relevant experience in professional practice and university teaching related to the course.
If the degree is in an equivalent field, the candidate must specify in their CV how their academic background relates to nutrition or food sciences.
Ability to teach in French.
Passive competence in a second language.

Nice To Haves

An acceptable level of education and/or experience could be viewed as being equivalent to the educational requirements and/or demonstrated experience.

Responsibilities

Teach NUT4507 A (Aliments, santé et nutraceutiques) during the Fall 2026 semester.
Deliver lectures and conduct assignments or exams that require manual grading.
Engage with an expected enrollment of 50 students.
Adhere to the course description which includes studying fundamental sciences of nutraceuticals and functional foods, the relationship between health and nutrition, origin and chemical composition of nutraceuticals, physiological activity, genetically modified foods, organic foods, toxicological aspects, and regulatory requirements.