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Hiring unit: Department of Food Science and Agricultural Chemistry
Course subject code and title: FDSC 405 Food Product Development (3 credits) CRN 439
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 – Barton B1-015 Tuesday/Thursday 11:35-12:55 a.m. & lab – Centennial Centre CC-215 Wednesday 10:05-1:55 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.
Teaching Qualification Requirements:
Education: Ph.D. degree in food science.
Experience: Minimum three years previous teaching experience in a similar course content.
Demonstrated experience / extensive knowledge of the course content: Modern food product development techniques.
Other qualification requirement(s): Experience in a laboratory setting. This course is taught in-person. Knowledge of the McGill MyCourses learning management system and virtual learning platforms (e.g., Zoom, WebEx).
Co-taught course: A team-teaching arrangement is needed to ensure both domains are adequately covered, thereby supporting students' academic progression and success in this advanced course. This course requires a multidisciplinary approach that integrates two distinct complementary areas:
Position A – Corresponds to strategies for food product development
Position B – Corresponds to the chemistry-driven techno functionality of ingredients.
Remuneration: The remuneration for each half-time position is $5,912.
For general expectations, please refer to Articles 12.01 and 12.03 of the MCLIU Collective Agreement.
Food Science & Agricultural Chemistry
Food Product Development
FDSC 405 001
Lec B1-015 . & lab CC-215
Lec T/R 11:35-12:55 a.m. & Lab W 10:05-1:55 p.m.
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].
