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 à temps-partiel régulier / 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 agree...