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.
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
As the cost of living continues to rise, our need for affordable, local, and nutritious foods has never been greater. Quebec’s food producers want to meet that demand — but how can they innovate and stay competitive in a challenging economy?
Finding answers is the mission of the Consortium for Research, Innovation and the Transformation of Agri-food (Consortium RITA) at Ď㽶ĘÓƵ.
On March 21, McGill celebrated 111 laureates at the 19th edition of Bravo, a gala event honouring researchers who won major provincial, national, and international research prizes and awards in 2023. Guests, including researchers, their families and friends, faculty, students, and members of McGill’s academic administration, gathered to celebrate their accomplishments.
Eight of the honourees were from the Faculty of Agricultural and Environmental Sciences:
According to the , McGill now ranks number one among Canadian universities by the “Food Science & Technology” academic subject. This trend is remarkable, as Ď㽶ĘÓƵ has consistently risen in the global ranking year after year.
Food Science & Technology is also one the
Three teams of McGill Food Science students (food product development class-U3) have been selected as finalists in three different Institute of Food Technologists Student Association (IFTSA) competitions. They will attend the annual IFT FIRST event and expo taking place on July 14-17 in Chicago, the world’s largest gathering of food science professionals, where they will compete with the other teams for cash prizes.
On Wednesday November 29th, 2023, nine Macdonald Campus graduate students took on the challenge of presenting their thesis in just a few minutes at the Lister Family Engaged Science 3-Minute Thesis Competition.
With only one non-animated slide for visual support, competitors raced against the clock to explain the crucial components of their research and its importance.
An outbreak of extensively drug-resistant salmonella has been linked to raw pet food and contact with cattle, according to the Public Health Agency of Canada.
It is impossible to imagine modern agriculture without plastics—12 million tons are used every year. But what about the environmental consequences? An international team of authors, including McGill Department of Bioresource Engineering Professor Jan Franklin Adamowski and Department of Food Science and Agricultural Chemistry Associate Professor and Chair Stéphane Bayen, addresses this question in a recent study.
On September 7, thirty two AES undergraduate research awardees shared posters illustrating their summer research jobs.
Dean Anja Geitmann broke through the waves of animated conversation to congratulate the students for engaging in this inspiring science conversation and to award four researchers for their outstanding posters:
Today, the Honourable Randy Boissonnault, Minister of Employment, Workforce Development and Official Languages, on behalf of the Honourable François-Philippe Champagne, Minister of Innovation, Science, and Industry, and the Honourable Mark Holland, Minister of Health, announced an investment of more than $960 million in support of research and innovation through a suite of programs. These programs include the John R.
Professor Stéphane Bayen has been appointed as the new Chair of the Department of Food Science and Agricultural Chemistry effective September 1, 2023 until June 30, 2028. Dr. Bayen received his Ph.D. in Analytical Chemistry from the National University of Singapore in 2005.
A restaurant in Montreal's Southwest borough is taking a more direct interpretation of "farm to table," growing much of their produce in the basement, refurbished with cooling, lighting, and humidity systems.
Café Monk co-owners Peter Simard and Eric Pineault call the refurbished bunker Ferme Fortuna. Since building the farm during the pandemic, when produce prices were spiking and stock was unreliable, they've used the farm to supplement the menu and sell the surplus to nearby restaurants.
Aspartame, used in products such as diet sodas and chewing gum, will soon be listed as "possibly carcinogenic to humans" for the first time by the International Agency for Research on Cancer (IARC), the World Health Organization's (WHO) cancer research arm. ()
