CourseLecturerFDSC540Fall2026

**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 540 Sensory Evaluation of Foods (CRN 456) 3 credits **Session:** Fall 2026: August 31 to December 31, 2026 (note the exam period December 7-22, 2026) _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._ **Location and schedule:** Lecture – Raymond R1-042 Monday 12:35 a.m.-2:25 p.m. and Lab – Centennial Centre CC-215 Friday 2:35-6:25 p.m. **Remuneration:** $11,824 **Education:** Ph.D. degree in Food Science and Agricultural Chemistry. **Experience:** At least two years of experience. **Demonstrated experience / in-depth knowledge of course content:** Must have taught the course before. **Other qualification requirement(s) :** This course is taught in-person. Virtual learning platforms (e.g., Zoom, WebEx) and the McGill MyCourses learning management system. Training and assistance in remote teaching is available through Teaching and Learning Services (TLS). _For general expectations, please refer to Articles 12.01 and 12.03 of the MCLIU Collective Agreement._ **Hiring Unit:** Food Science & Agricultural Chemistry **Course Title:** Sensory Evaluation of Foods **Subject Code:** FDSC 540 001 **Location:** Lec R1-042 & Lab CC-215 **Schedule:** Lec M 12:35-2:25 & Lab F 2:35-6:25 **Deadline to Apply