Associate Instructor – Introduction to Basic Food Chemistry

Employment Type: Part-Time / Associate Faculty

Overview

The instructor will deliver the Introduction to Basic Food Chemistry module to adult learners in a Specialist Diploma programme. The role focuses on explaining the scientific principles of food composition, chemical changes during cooking, and their impact on flavour, texture, and nutrition.

All teaching materials, lesson plans, and assessment guidelines will be provided. The instructor is responsible for effective delivery, facilitating discussions, and supporting student learning.

Key Responsibilities

• Deliver lectures and interactive sessions using provided materials.
• Explain food composition, including carbohydrates, proteins, fats, water, vitamins, and minerals.
• Demonstrate how chemical reactions influence flavour, texture, colour, and nutritional value.
• Meet teaching schedules and administrative requirements professionally.

• Conduct 3-hour online sessions, typically scheduled weekly (Thursdays).

• Encourage discussion and participation.
• Facilitate short exercises or case discussions.
• Support adult learners from diverse professional backgrounds.

• Administer assessments according to programme guidelines.
• Evaluate assignments, quizzes, or presentations.
• Provide constructive feedback.

• Water in food
• Food acids and bases
• Food acids and bases
• Food flavour and aroma
• Food additives and preservatives
• Maillard reaction and Food texture and rheology, browning, flavour enhancers
• Food preservation and safety
• Food chemistry and nutritional wellness
• Culinary chemistry in practice

• Delivery Mode: Online lectures with discussion
• Total Contact Hours: 21hours (7 sessions × 3 hours)
• Class Size: 8–16 adult learners
• Schedule: Morning or afternoon sessions, depending on programme timetable

• Master’s degree in:
• - Food Science
• Food Chemistry
• Nutrition Science
• Culinary Science
• Or a related discipline

• Bachelor’s degree in a relevant field with significant professional experience in food science, gastronomy, or culinary research.

• Teaching experience in higher education or adult learning.
• Adult education certification, such as:
• Advanced Certificate in Learning and Performance (ACLP)

Advanced Certificate in Training and Assessment (ACTA)

Teaching Materials and Intellectual Property

All curriculum materials, slides, and assessments are provided by the programme and remain its intellectual property. They may not be reproduced or used outside the programme without written permission.