CourseLecturerFDSC442Fall2026

**Please refer to the[How to Apply for a Job (for External Candidates)](https://www.mcgill.ca/hr/files/hr/apply_at_mcgill_university_-_guide_for_external_candidates_en.pdf) job aid for instructions on how to apply.** **If you are an active McGill employee (ie: currently in an active contract or position at McGill University), do not apply through this Career Site. Login to your McGill Workday account and apply to this posting using the Find Jobs report (type Find Jobs in the search bar).** **Hiring unit:** Department of Food Science and Agricultural Chemistry **Course subject code and title:** FDSC 442 Food Microbiology (CRN 338) 3 credits **Course descriptor:** Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones. **Session:** Fall 2026: August 31 to December 31, 2026 (note exam period December 7-22, 2026) **Location and schedule:** Lecture – Centennial Centre CC1-150 Monday/Wednesday 8:35 a.m.-9:55 a.m. and Lab – Macdonald-Stewart MSB-020 Tuesday/Wednesday 2:35-5:25 p.m. _Note: The McGill final exam session takes place over two weeks after the end of classes. Course Lecturers are expected to be available on the day of their scheduled final exam and are required to grade final exams and post final course grades on Minerva, as part of their contractual obligation._ **Remuneration:** $11,824 ** _Teaching Qualification Requirements_****:** **Education:** Ph.D. degree in Food Science or Food Microbiology **Experience:** Minimum of three years teaching experience. **Demonstrated experience / in-depth knowledge of course content:** Topics in food microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use o