APEUO-ATPUO - Fall 2026 -NUT 5105 A

University of Ottawa

2d•Remote

About The Position

The Faculty of Health Sciences, School of Nutrition Sciences is seeking a Regular Part-Time Professor to teach NUT5105 A: Current Challenges in Food Safety and Nutrition for the Fall 2026 semester. This course focuses on developing critical analysis and strategic thinking skills by examining current literature and resources related to challenges in the food industry. Topics include scientific evidence and regulatory questions surrounding genetically modified foods, food allergens, nutritional quality (trans fat, sodium, sugars), antimicrobial resistance, microbiome research, climate change impacts on the food supply chain, and nanotechnology safety. The course also incorporates concepts of emotional intelligence, stress management, and interpersonal relationships to foster a food safety culture within the workplace. The course will be delivered online, with lectures on Fridays and Saturdays from September 11 to October 17, 2026, from 2:30 p.m. to 5:30 p.m. This is a Type "C" course, involving written assignments and examinations that are not computer-marked. This course is being offered for the first time.

Requirements

Master degree in Nutrition Sciences, Food Sciences, or an equivalent field.
Relevant experience in both professional practice and university teaching related to the course.
Strong communication skills.
Ability to teach effectively in an online environment.
If the degree is in an equivalent field, the candidate must clearly explain in their résumé how their academic background connects to Nutrition or Food Sciences.

Nice To Haves

Competence in a second language (passive).

Responsibilities

Develop critical analysis and strategic thinking skills by analyzing current literature and other resources to explore a variety of challenges encountered in the food industry.
Explore scientific evidence and regulatory questions surrounding topics such as genetically modified foods, food allergens, nutritional quality of the food supply (e.g., trans fat, sodium, sugars).
Address emerging issues including minimization of antimicrobial resistance, implications of microbiome research on food regulation, climate change and other global impacts on the food supply chain and safety of nanotechnology.
Teach concepts of emotional intelligence, stress management and interpersonal relationships to build food safety culture within the workplace.
Deliver course content effectively in an online environment.
Develop and administer written assignments and examinations.