Sessional Lecturer in Human Nutrition
Posted May 5 2021
Job Summary
A Sessional Lecturer position is available with UBC’s Faculty of Land & Food Systems from September 1 to December 31, 2021. The candidate will be expected to teach FNH 330 Introduction to Wine Science I (3 credits). This course involves classroom instruction and a lab. To view a recent syllabus for the course, please see Course syllabus:
https://prod-lc01-pub.landfood.ubc.ca/lfssyllabi/syllabi/2019W2/FNH%20330%20002/source/UBCFNH330syllabusSept2019.pdf
The Sessional Lecturer is responsible for delivery of course material, arranging office hours to meet with students, consultation with teaching assistants and/or markers, design and/or adaptation of questions for assignments and exams, and assignment of grades.
Qualifications
The successful candidate for this position will hold a MSc or PhD (preferred) in Food Science or related areas, and have demonstrated ability to teach and manage a large class at the university level, manage graduate student teaching assistants, and have previous experience using a learning management system such as Canvas. A background in wine and fermentations is required.
Application
Applications are to be submitted online at the following link:
https://ubc.wd10.myworkdayjobs.com/ubcfacultyjobs.
Applicants should upload CV and cover letter by July 31, 2021.
Equity and diversity are essential to academic excellence. An open and diverse community fosters the inclusion of voices that have been underrepresented or discouraged. We encourage applications from members of groups that have been marginalized on any grounds enumerated under the B.C. Human Rights Code, including sex, sexual orientation, gender identity or expression, racialization, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person. All qualified candidates are encouraged to apply; however, Canadians and permanent residents of Canada will be given priority.
Tagged with: 2021, Faculty, Human Nutrition