Description

:Potential toxicity of substances present in traditional and novel foods. Recent scientific developments in the field of natural toxins, genetically modified food, food supplements, food sensitivity and allergy, drinking water, products derived from food processing, agricultural chemicals, persistent organic pollutants, engineered nanomaterials, food additives and veterinary drugs.

Course Component: Lecture

Posting limited to:

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

Date Posted (YYYY/MM/DD):

2026/06/02

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

2026/07/03

Expected Enrolment:

25

Approval date:

2026/06/02

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 ...