APTPUO-Fall2026-NUT2103A01(LAB)

**_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:**_ Laboratory Techniques in Food Sciences _**Course Code:**_ NUT2103 _**Section:**_ A01 _**Course Description:**_ Exposure to laboratory equipment and techniques common in the food industry. Basics of Good Laboratory Practices (GLP) as well as the principles behind various instruments that are commonly used in food industry and academic research in food sciences. Course Component: Laboratory _**Posting limited to:**_ Professeur à temps-partiel étudiant / Student Part-Time Professor _**Date Posted (YYYY/MM/DD):**_ 2026/05/29 _**Applications must be received******BEFORE******(YYYY/MM/DD):**_ 2026/06/29 _**Expected Enrolment:**_ 24 _**Approval date:**_ 2026/05/29 _**Number of credits:**_ 1.5 _**Work Hours:**_ 48 ** _Hourly Rate:_** Théorie appliquée / Applied Theory: $111.12 (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:**_ Jeudi | Thursday 8:30-11:30 - - **_Requirements:_** **Requirements** : Master degree in Food Sciences or its equivalent*****. Knowledge of various standard laboratory procedures and techniques. Valid WHMIS-laboratory and Laboratory Biosafety certifications. Candidates who do not have the certifications can do them online before the start of the course. Experience in the field of the course. University teaching experience is an asset. ***** If the degree is in an equivalent fiel