Description: Study of food microstructure in relation to texture, taste, mouthfeel, digestibility, nutrient bioavailability and stability.

Microstructural changes during processing of food materials.

Physics of microscopy, dynamic light scattering and rheology.

Principles of sensory evaluation.

Course Component: Lecture Posting limited to: Professeur temps-partiel rgulier / Regular Part-Time Professor Date Posted (YYYY/MM/DD): 2026/07/10 Applications must be received BEFORE (YYYY/MM/DD): 2026/08/10 Expected Enrolment: 15 Approval date: 2026/07/10 Number of credits: 1 Work Hours: 13 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: C Posting type: Rgulier / Regular Language of instruction: Anglais | English Competence in second language: Passive Course Schedule:



Jeudi | Thursday 8:30-11:30 - - Requirements: Requirements : PhD degree in Nutrition Sciences, Food Sciences, or an equivalent field * , as well as relevant experience in both skilled practice and university teaching related to the course, is required.

Strong communication skills and ability to teach effectively in a hybrid environment. * If the degree is in an equivalent field, the candidate must clearly explain in their rsum how their academic background connects to Nutrition or Food Sciences.

Instruction Mode: Hybrid - Campus Lees, Thursdays from October 8 to November 5, 2026, 8:30 a.m. to 11:30 a.m. / Type ''C'' Course: course with written assignments and with 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.

📌 APEUO-ATPUO - Fall 2026A (Ottawa)
🏢 University of Ottawa
📍 Ottawa