As spooky decorations go up around Montreal this October, real spiders are also becoming more prevalent.
Entomologist Chris Buddle, Ď㽶ĘÓƵ's Associate Provost (Teaching and Academic Programs) and Professor in the Department of Natural Resource Sciences, that spiders become bigger than normal and are seen more often as winter approaches.
A recent study from Ď㽶ĘÓƵ proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart benefits and potential to lower diabetes.
The findings also suggest this modification could improve their oxidative stability, making oat-based products, such as oat milk, less likely to spoil.
New research from McGill graduate shows how toxic chemicals hitch a ride with seabirds flying from southern latitudes to the Arctic
Between March and May each year, 15 million  gather from across the North Atlantic and Pacific Oceans to nest and breed on rocky Arctic cliffs—some making the journey from as far as Florida or North Africa.
Congratulations to McGill Department of Bioresource Engineering Master's student Sadie MacDonald, who has been named the 2024 Detachable Container Association Scholar by the Environmental Research and Education Foundation! MacDonald is researching the carbon footprint and other environmental impacts of Montreal’s organic waste management systems. This research can help inform policy decisions with regards to environmental sustainability.
McGill earned its second consecutive victory in the Smart Snacks for Kids category
By Stephanie Wereley for
McGill Food Science students won first prize in the Smart Snacks for Kids category at the Institute of Food Technologists (IFT) annual expo in Chicago for their interactive pudding snack, Magic Mud Pots.
It was McGill’s second consecutive victory in that category.
Twenty McGill researchers have received infrastructure awards from the Canada Foundation for Innovation (CFI) to support their innovative projects, for a total federal investment of $5.5 million. Â
These grants will be matched by the Quebec government, doubling their value. Â
As consumers increasingly opt for ready-to-eat meals rather than going to restaurants, restaurants like Au pied de cochon are responding by expanding their grocery offerings.
Professor Gordon Price from Dalhousie University and Professor Grant Clark from Ď㽶ĘÓƵ's Department of Bioresource Engineering study the hidden climate change costs of food loss and waste in Canada. In a , they highlight the need for greater cooperation and data sharing.
AnaĂŻs Remili, PhD(AgEnvSc)'23, an ecotoxicologist and postdoctoral researcher, tracks contaminants that threaten the health of North Atlantic orcas. While Pacific orca populations are well studied, little is known about those that swim off the Canadian and European east coasts, and they are less protected.
A major issue associated with antimicrobial resistance is the overuse and potential misuse of antibiotics in agriculture.
Professor Christopher Buddle, an entomologist in McGill’s Department of Natural Resource Sciences whose research focuses on the biodiversity of insects and spiders, that the rain this summer has been particularly “good” for mosquitos.
Mosquito larvae are aquatic, relying on standing water to thrive.
Developing a smart insecticide, assessing protective coatings in marine environments and measuring space allocated to active transport are among the projects undertaken by the inaugural cohort of McGill Sustainability Systems Initiative (MSSI) Fellows.Â
Ferme Coopérative Tourne-Sol, founded by five McGill graduates, supplies fresh, organic produce to about 700 families, and, with its seed business and planning tools, is giving a boost to fellow farmers and gardeners
By François Shalom for the McGill Reporter
“We’re a Quebec business, we feed Quebecers. About 700 Quebec families eat well thanks to us. They eat organic, locally grown food—healthy food—and that’s important.” Â
The reports that a nesting pair of peregrine falcons, along with a juvenile born this year, have been landing on the upper decks and rooftop of the Promontory residential tower in Victoria, BC, where penthouse owner Fred Welter has set up a nesting box complete with cameras poised to stream any action.
Often considered a symbol of shrinkflation, orange juice is shrinking again, . A modified bottle of the Tropicana brand is making its way into grocery stores in a format reduced to 1.36 liters.
Will other brands follow in Tropicana's footsteps?
