APTPUO-Fall2026-NUT3107A01(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:**_ Food Microbiology _**Course Code:**_ NUT3107 _**Section:**_ A01 _**Course 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: Laboratory _**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:**_ 24 _**Approval date:**_ 2026/06/02 _**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:**_ Mardi | Tuesday 12:00-15:00 - - **_Requirements:_** **Requirements** : Master degree in Microbiology or its equivalent*****. Knowledge of various standard laboratory procedures and techniques. Experience with laboratory techniques in microbiology. Valid WHMIS and Biosafety laboratory certifications