APEUO-ATPUO-Fall2026-NUT5105A

**_Posting Reason:_** New Position ** _Location:_** 200 Lees - FHS ** _Academic Period:_** 2026 Fall Semester _**Faculty:**_ Faculté des sciences de la santé / Faculty of Health Sciences ** _Academic Unit:_** École des sciences de la nutrition \\\ School of Nutrition Sciences _**Course Title:**_ Current Challenges in Food Safety and Nutrition _**Course Code:**_ NUT5105 _**Section:**_ A _**Course 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:**_ 15 _**Approval date:**_ 2026/06/02 _**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:**_ C _**Posting type:**_ Régulier / Regular _**Language of instruction:**_ Anglais | English _**Competence in second language:**_ Passive _**Course Schedule:**_ 14:30-17:30 14: