APTPUO - Fall 2026 - NUT1104 A

University of Ottawa

1d•Onsite

About The Position

The Faculty of Health Sciences, School of Nutrition Sciences is seeking a Regular Part-Time Professor to teach NUT1104 A - Food Sciences I during the Fall 2026 semester. This course focuses on the definition, composition, and variety of food groups, as well as methods of manufacture, preparation, cooking, preservation, and qualitative assessment of foods. It also delves into the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) and their interactions under various conditions. The course component is a lecture, with an expected enrollment of 180 students. The instruction mode is in-person on the Campus Lees. This is a Type "A" course, meaning it has no written assignments and no examinations that cannot be computer marked. The academic year runs from September 1 to August 31.

Requirements

Master degree in Food and Nutrition Sciences or its equivalence.
Experience in the field of the course.
If the degree is in an equivalent field, the candidate must clearly explain in their résumé how their academic background connects to Food Sciences.
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.

Nice To Haves

University teaching experience is an asset.

Responsibilities

Teach NUT1104 A - Food Sciences I during the Fall 2026 semester.
Ensure the course is aligned with NUT1124 and NUT1524.
Demonstrate expertise in food chemistry and food science, including knowledge of food group characteristics and composition.
Demonstrate knowledge of methods of food manufacture, preparation, cooking, preservation, and qualitative assessment.
Demonstrate knowledge of the physicochemical properties and interactions of major food constituents (carbohydrates, lipids, proteins, fibers, water, vitamins, and minerals).
Demonstrate knowledge of the application of food chemistry principles to food quality and sensory attributes.