Course Lecturer FDSC 442 Fall 2026

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Hiring unit: Department of Food Science and Agricultural Chemistry

Course subject code and title: FDSC 442 Food Microbiology (CRN 338) 3 credits

Course descriptor: Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.

Session: Fall 2026: August 31 to December 31, 2026 (note exam period December 7-22, 2026)

Location and schedule: Lecture – Centennial Centre CC1-150 Monday/Wednesday 8:35 a.m.-9:55 a.m. and Lab – Macdonald-Stewart MSB-020 Tuesday/Wednesday 2:35-5:25 p.m.

Note: The McGill final exam session takes place over two weeks after the end of classes. Course Lecturers are expected to be available on the day of their scheduled final exam and are required to grade final exams and post final course grades on Minerva, as part of their contractual obligation.

Remuneration: $11,824

Teaching Qualification Requirements:

Education: Ph.D. degree in Food Science or Food Microbiology

Experience: Minimum of three years teaching experience.

Demonstrated experience / in-depth knowledge of course content: Topics in food microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable micro-organisms in the production of a variety of food products.

Other qualification requirement(s) : Doctoral students in the final term may also be considered. This course is taught in-person.

Virtual learning platforms (e.g., Zoom, WebEx) and the McGill MyCourses learning management system. Training and assistance on 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:

Food Microbiology

Subject Code:

FDSC 442 001

Location:

Lec CC1-150 & Lab MSB-020

Schedule:

Lec M/W 8:35-9:55 & Lab T/W 2:35-5:25

Deadline to Apply:

2026-06-12

McGill University hires on the basis of merit and is strongly committed to equity and diversity within its community. We welcome applications from racialized persons/visible minorities, women, Indigenous persons, persons with disabilities, ethnic minorities, and persons of minority sexual orientations and gender identities, as well as from all qualified candidates with the skills and knowledge to productively engage with diverse communities. McGill implements an employment equity program and encourages members of designated groups to self-identify. Persons with disabilities who anticipate needing accommodations for any part of the application process may contact, in confidence, [email protected].