Description

:Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions.

Course Component: Lecture

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/06/12

Applications must be received BEFORE (YYYY/MM/DD):

2026/07/13

Expected Enrolment:

180

Approval date:

2026/06/12

Number of credits:

3

Work Hours:

39

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 statuto...