McGill University
Education
CourseLecturerFDSC537Fall2026
Neural analysis suggests this role is
optimal for Mid+ candidates.
“Course Lecturer FDSC 537 Fall 2026 at McGill University. Skills: Nutraceutical Chemistry, Functional Foods, Food Science. Teach FDSC 537 Nutraceutical Chemistry. Understand origin of nutraceutical compounds”
Industry & Context.
Course taught in-person
What They're Looking For.
Must Have
Doctoral degree in Food Chemistry, Doctoral degree in Food Science, Doctoral degree in related area, Master's in Food Science, Bachelor's in Food Science, Minimum three years teaching experience, Familiarity with classroom lecturing, Familiarity with administering assignments, Familiarity with assessing assignments, Familiarity with administering exams, Familiarity with assessing exams, Demonstrated experience in food science, Demonstrated experience in quality control, Demonstrated experience in nutraceuticals, Demonstrated experience in functional foods, Extensive knowledge in food science, Extensive knowledge in quality control, Extensive knowledge in nutraceuticals, Extensive knowledge in functional foods, Teaching topics relating to health outcomes, Explain molecular basis of nutraceuticals, Explain mechanism of action of nutraceuticals, Explain theoretical basis of measuring functional properties, Explain bioavailability of nutraceuticals, Explain bio-accessibility of nutraceuticals, Available on day of scheduled final exam, Required to grade final exams
Nice to Have
Virtual learning platforms proficiency, McGill MyCourses learning system proficiency
What You'll Do.
Teach FDSC 537 Nutraceutical Chemistry
Understand origin of nutraceutical compounds
Understand classification of nutraceutical compounds
Understand mechanism of action of nutraceutical compounds
Understand chemical properties of nutraceutical compounds
Understand applications of nutraceutical compounds
Understand health outcomes of consuming foods
Explain molecular basis of nutraceuticals
Explain mechanism of action of nutraceuticals
Explain theoretical basis of measuring functional properties
Explain bioavailability of nutraceuticals
Explain bio-accessibility of nutraceuticals
Administer assignments
Full Job Description
**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 537 Nutraceutical Chemistry (CRN 455) 3 credits **Course descriptor:** This course enables students to understand the origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods. The instructor should be able to teach, topics relating to the health outcomes of consuming different types of foods, explain molecular basis and mechanism of action of various nutraceuticals and theoretical basis of measuring functional properties, bioavailability and bio-accessibility of nutraceuticals. **Session:** Fall 2026: August 31-December 31, 2026 (note exam period December 7-22, 2026) **Location and schedule:** Raymond R1-042 Monday/Wednesday/Friday 8:35-9:55 a.m. _Note: The McGill exam sessions take place over two weeks after the end of classes, and Course Lecturers are expected to be available on the day of a scheduled final exam and are required to grade final exams as part of their contract._ **Remuneration:** $11,824 ** _Teaching Qualification Requirements_** **Education:** Doctoral degree in Food Chemistry, Food Science or related area. Master’s and bachelor’s in Food Science. **Experience:** Minimum three years previous teaching experience in a similar course content. Familiarity with classroom lecturing, administering and assessing assignments and exams. **Demonstrated experie
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