APTPUO-Fall2026-NUT3132A

**_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 Proteins _**Course Code:**_ NUT3132 _**Section:**_ A _**Course Description:**_ Physicochemical properties of food proteins, occurrence, nature, role in formulation, processing, safety and nutrition. Advances in functional food proteins. 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:**_ 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:**_ B _**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*****. 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 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 cou