APTPUO - Fall - NUT

Position: APTPUO - Fall 2026 - NUT3107 A

Description

:

Basic concepts of food microbiology, including food as a growth medium, natural microflora and food spoilage. Methods of detection and control of microorganisms responsible for food spoilage and foodborne illness. Microbiological processing and spoilage of the main types of foods. Use of fermentative microbial flora in food preservation and processing. Good practices in food processing, and food hygiene and safety. Current trends in the food industry.

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:

30

Approval date:

2026/06/02

Number of credits:

1.5

Work Hours:

19.5

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:

B

Posting type:

Régulier / Regular

Language of instruction:

Anglais | English

Competence in second language:

Passive

Course

Schedule:

Mardi | Tuesday 10:00-11:30 - -

Requirements:

Requirements: Master degree in Microbiology, Nutrition Sciences, Food Sciences or its equivalent*. Experience in the field of the course. University teaching experience is an asset.

* If the degree is in an equivalent field, the candidate must clearly explain in their résumé how their academic background connects to Microbiology, Nutrition or Food Sciences.

Instruction Mode
:
In person - Campus Lees /
Type "B" Course
: course with either written assignments or examinations which are not 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.