APEUO-ATPUO - Fall -NUT Job Ottawa area,Ontario Canada,Education / Teaching

Position: APEUO-ATPUO - Fall 2026 -NUT 5105 A

Description

:

Development of critical analysis and strategic thinking skills by analyzing current literature and other resources to explore a variety of challenges encountered in the food industry. 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). Emerging issues include 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.

Concepts of emotional intelligence, stress management and interpersonal relationships to build food safety culture within the workplace.

Course Component:
Lecture

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/06/02

Applications must be received
BEFORE (YYYY/MM/DD):

2026/07/03

Expected Enrolment:

Approval date:

2026/06/02

Number of credits:

Work Hours:

Hourly Rate:

Enseignement / Teaching: $239.47 )

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:

Posting type:

Régulier / Regular

Language of instruction:

Anglais | English

Competence in second language:

Passive

Course

Schedule:

14:30-17:30 14:30-17:30 -

Requirements:

Requirements
:
Master degree in Nutrition Sciences, Food Sciences, or an equivalent field*, as well as relevant experience in both professional practice and university teaching related to the course, is required. Strong communication skills and 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.
Instruction Mode: Online delivery,
Fridays and Saturdays from September 11 to October 17, 2026, 2:30 p.m. to 5:30 p.m. /
Type "C" Course
: course with written assignments and with examinations which are not computer marked.
Note
:
This course is being offered for the first time.

Additional Information and/or Comments:

Course schedule:
Friday and Saturday from September 11 to October 17, 2026, 2:30 pm to 5:30 pm

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