Posting Reason:

New Position

Location:

200 Lees - FHS

Academic Period:

2027 Winter 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 Product Development

Course Code:

NUT42442

Section:

M01

Course Description:

Participation in a hands-on, in-depth product development project. Creation of a new products and development of marketing strategies for specific markets or using underutilized ingredients. Opportunities to submit products to national and international student product development competitions.

Course Component: Laboratory

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/08/27

Applications must be received BEFORE (YYYY/MM/DD):

2026/09/27

Expected Enrolment:

20

Approval date:

2026/08/27

Number of credits:

1.5

Work Hours:

39

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:

Active

Course Schedule:

Lundi | Monday 14:30-17:30 - -

Requirements:

Requirements: Master degree in Food Sciences or its equivalent*.  Knowledge of various standard laboratory procedures and techniques. Valid WHMIS and Biosafety laboratory certifications. Experience in the field of the course. University teaching experience is an asset.

* The candidate must clearly demonstrate in their résumé how their academic background is relevant to the subject matter of the course.  

Nature of the work: Guide students in the laboratory, provide personalized mentoring, and support them in designing and developing their food products. Provide expertise and guidance in formulating new food products, conducting sensory evaluations, ensuring quality control, and developing effective marketing strategies. Preparing and restoring the laboratory.

Instruction Mode / Mode d’enseignement : Co-taught in person / Co-enseignement en personne – Lees Campus / Campus Lees (Combined with / Cours combiné avec NUT46442 M01) / Type "C" Course: course with written assignments and with examinations which are not computer marked.

Additional Information and/or Comments:

Cours combiné avec NUT46442 M01

An acceptable level of education and/or experience could be viewed as being equivalent to the educational required and/or demonstrated experience. If you are invited to continue the selection process, please notify us of any adaptive measures you might require. Information you send us will be handled respectfully and in complete confidence. Employees are required under provincial law to successfully complete all mandatory legislated training. The list of training may be modified by provincial law.

The hiring process will be governed by the current APTPUO collective agreements; you can click here for the main unit, here for the OLBI unit, or here for the Toronto/Windsor unit to find out more.

The University of Ottawa embraces diversity and inclusion in the workplace. We are passionate about our people and committed to employment equity. We foster a culture of respect, teamwork and inclusion, where collaboration, innovation, and creativity fuel our quest for research and teaching excellence. While all qualified persons are invited to apply, we welcome applications from qualified Indigenous persons, racialized persons, persons with disabilities, women and LGBTQIA2S+ persons. The University is committed to creating and maintaining an accessible, barrier-free work environment. The University is also committed to working with applicants with disabilities requesting accommodation during the recruitment, assessment and selection processes. Applicants with disabilities may contact [email protected] to communicate the accommodation need. All qualified candidates are encouraged to apply; however, Canadians and permanent residents will be given priority.

Prior to May 1, 2022, the University required all students, faculty, staff, and visitors (including contractors) to be fully vaccinated against Covid-19 as defined in Policy 129 – Covid-19 Vaccination. This policy was suspended effective May 1, 2022 but may be reinstated at any point in the future depending on public health guidelines and the recommendations of experts.