APEUO-ATPUO-Fall2026-NUT5106A

**_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:**_ Fundamentals of Food Risk Analysis _**Course Code:**_ NUT5106 _**Section:**_ A _**Course Description:**_ Regulatory and voluntary tools used to manage risk in the food industry. Conduct food risk assessment using case studies. Strategies to minimize risk of cases of microbial, chemical and allergen contamination including the application of a decision-making framework for identifying, assessing, and managing health risks. Best practices and novel risk communication tools in the development of a risk management and communication plan. Examination of international food risk analysis activities. 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 14:30-17:30 - **_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 req