Course Lecturer – Sensory Evaluation of Foods (Fall 2026)

About the role

We are seeking a qualified Course Lecturer to teach FDSC 540 – Sensory Evaluation of Foods during the Fall 2026 semester at McGill University. The role involves delivering lectures and supervising laboratory sessions, as well as preparing and grading final examinations.

Key responsibilities

• Deliver weekly lectures on Monday mornings in Raymond Building (R1‑042).
• Conduct hands‑on laboratory sessions on Fridays in the Centennial Centre (CC‑215).
• Prepare course materials, assignments, and assessments aligned with the curriculum.
• Be available for scheduled final exams (December 7‑22, 2026) and grade them promptly.
• Maintain accurate records in the MyCourses learning management system.

Required profile

• Ph.D. in Food Science and Agricultural Chemistry or a closely related field.
• Minimum two years of relevant professional experience.
• Prior experience teaching FDSC 540 or an equivalent sensory evaluation course.
• Ability to teach in‑person and adapt to virtual platforms when needed.

Required skills

• Proficiency with Zoom and WebEx for remote instruction.
• Experience using the MyCourses LMS.

What we offer

• Remuneration of $11,824 for the semester.
• Access to teaching support services through Teaching and Learning Services.
• Opportunity to engage with a diverse student body at a leading research university.