APEUO-ATPUO - Fall 2026 - NUT4185 A

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 Toxicology

Course Code:

NUT4185

Section:

A

Course Description:

Potential toxicity of substances present in traditional and novel foods. Recent scientific developments in the field of natural toxins, genetically modified food, food supplements, food sensitivity and allergy, drinking water, products derived from food processing, agricultural chemicals, persistent organic pollutants, engineered nanomaterials, food additives and veterinary drugs.

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:

25

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 14:30-17:30 - -

Requirements:

Requirements: Master degree in Food Sciences or its equivalent*. Experience in the field of the course. Recent 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 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 vra.affairesprofessorales@uottawa.ca 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.