APTPUO - Spring-Summer 2026 - NUT1104 A at University of Ottawa

, , Canada -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

239.47

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Chemistry, Food Science, Food Group Characteristics, Food Composition, Food Manufacture, Food Preparation, Food Cooking, Food Preservation, Qualitative Assessment, Physicochemical Properties, Food Constituents, Teaching Experience, Curriculum Alignment

Industry

Human Resources Services

Description

Posting Reason: New Position Location: 200 Lees - FHS Session: 2026 Spring/Summer Semester | Trimestre printemps/été Faculty: Faculté des sciences de la santé / Faculty of Health Sciences Unit: School of Nutrition Sciences_PT Course Title: Food Sciences I Course Code: NUT1104 Section: X - Session A Course Description: 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. Course Component: Lecture Posting limited to: Professeur à temps-partiel régulier / Regular Part-Time Professor Date Posted (YYYY/MM/DD): 2026/02/14 Applications must be received BEFORE (YYYY/MM/DD): 2026/03/17 Expected Enrolment: 170 Approval date: 2026/02/14 Number of credits: 3 Work Hours: 39 Hourly Rate: Enseignement / Teaching: $239.47 (2024-2025) The academic year starts on September 1 and ends on August 31. These rates do not included vacation pay nor statutory pay. These rates will be applied until a new collective agreement is ratified. Retro will be paid after the ratification. Course type: A Posting type: Régulier / Regular Language of instruction: Anglais | English Competence in second language: Passive Course Schedule: Lundi | Monday 17:30-20:30 - - Requirements: Requirements: Master degree in Food and Nutrition Sciences or its equivalence. Experience in the field of the course. University teaching experience is an asset. Special Note: 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. Instruction Mode: Virtuel / Courses May 4 to July 24. Exam period July 27 to August 2. Type "A" Course: Course with no written assignments and without examinations that cannot be computer marked. Additional Information and/or Comments: An acceptable level of education and/or experience could be viewed as being equivalent to the educational required and/or demonstrated experience. If you are invited to continue the selection process, please notify us of any adaptive measures you might require. Information you send us will be handled respectfully and in complete confidence. Employees are required under provincial law to successfully complete all mandatory legislated training. The list of training may be modified by provincial law. The hiring process will be governed by the current APTPUO collective agreements; you can click here for the main unit, here for the OLBI unit, or here for the Toronto/Windsor unit to find out more. The University of Ottawa embraces diversity and inclusion in the workplace. We are passionate about our people and committed to employment equity. We foster a culture of respect, teamwork and inclusion, where collaboration, innovation, and creativity fuel our quest for research and teaching excellence. While all qualified persons are invited to apply, we welcome applications from qualified Indigenous persons, racialized persons, persons with disabilities, women and LGBTQIA2S+ persons. The University is committed to creating and maintaining an accessible, barrier-free work environment. The University is also committed to working with applicants with disabilities requesting accommodation during the recruitment, assessment and selection processes. Applicants with disabilities may contact vra.affairesprofessorales@uottawa.ca to communicate the accommodation need. All qualified candidates are encouraged to apply; however, Canadians and permanent residents will be given priority. Prior to May 1, 2022, the University required all students, faculty, staff, and visitors (including contractors) to be fully vaccinated against Covid-19 as defined in Policy 129 – Covid-19 Vaccination. This policy was suspended effective May 1, 2022 but may be reinstated at any point in the future depending on public health guidelines and the recommendations of experts. Start by filtering by Full/Part-time Then filter by Job Type: Academic Term for Part-Time Professor positions Academic Regular for Full-Time Professor positions For Canada Research Chair positions, filter the Academic Regular results by the Job Profile filter for “CRC” Admin Regular or Admin Term for all administrative and support positions, including management and senior leadership roles Student for TA/RA positions and other part-time positions available to students Then filter by Job Category or by Faculty/Service IF you are currently an active employee of the University of Ottawa, please apply using your worker profile in Workday and NOT through this external site. The University of Ottawa is the largest bilingual (English-French) university in the world. Located at the heart of Canada’s capital, we have ready access to the great institutions of our country. Our advances in social sciences, health, engineering, science and the humanities make uOttawa a unique place to learn, grow and excel. The University of Ottawa aspires to employing a staff that fully represents the diversity of Canada's population. As a result, it is committed to employment equity principles and aims to provide an inclusive and barrier-free workplace. 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. Explore Our Benefits

Responsibilities

The primary responsibility is to teach Food Sciences I (NUT1104), covering the definition, composition, and variety of food groups, along with methods of manufacture, preparation, cooking, preservation, and qualitative assessment of foods. This includes studying the physicochemical properties and interactions of major food constituents like carbohydrates, lipids, and proteins under different conditions.