DESCRIPTION OF WORK
Each TA will be assigned 48-72 h to lead group discussions, mark student assignments, invigilate and mark final exams, and provide students with effective Q&A and feedback on their work.
MINIMUM QUALIFICATIONS & SKILLS
Education: Preference will be given to students who have obtained an undergraduate degree in food science / microbiology / chemistry. Applicants with an undergraduate degree in a related discipline may also be considered.
Experience: Preference will be given to students who have: (1) experience with facilitating small group discussions, and (2) the ability to correspond effectively with the Instructor, to ask questions when uncertain about their marking responsibilities, and to reliably check their work for accuracy (marking exams and entering data into spreadsheets).
Skills: Preference will be given to students who have taken the LFS TA orientation and other workshops (e.g. marking and assessment), and are able to use Excel for entering marks.
Please contact the course instructor Dr. Siyun Wang (Siyun.wang@ubc.ca) if you are interested.
Best,
Siyun
Siyun Wang, Ph.D.
Associate Professor of Food Safety Engineering
Graduate Advisor of Food Science
Food, Nutrition and Health, Faculty of Land & Food Systems
The University of British Columbia
241-2205 East Mall, Vancouver, BC Canada, V6T 1Z4
Email: siyun.wang@ubc.ca
Phone: (+1) 604.827.1734 | @UBCFoodSafety
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