Faculty of Agricultural and Environmental Sciences

New labs and equipment through the CFI’s Innovation Fund will help six transformative McGill research projects to collaborate, innovate and train the next generation of scientists for the jobs of tomorrow.

...Professors Timothy Geary (Institute of Parasitology) and Anja Geitmann (Faculty of Agricultural and Environmental Sciences) were each awarded funding in this round.

Classified as: CFI grants, plant science, parasitology
Published on: 19 Jan 2018

Congratulations to the winners of the Lister Family Engaged Science 3-Minute Thesis® Competition - Véronique Boyer, Marcus Kaji, and Karolin Dietrich - pictured here with Dean Anja Geitmann and Geoffrey Kelley, MNA for Jacques-Cartier and Minister responsible for Native Affairs.

First place winner, Mark Kaji is a PhD candidate at the Institute of Parasitology. His presentation was entitled "Real life vampires and how to kill them"

Classified as: 3-Minute Thesis, Lister Family Engaged Science Initiative
Published on: 15 Jan 2018

However, Lawrence Goodridge, the director of McGill University's food safety and quality program, said the practice of thoroughly washing infected lettuce won't make it safe for consumption.

"That is actually untrue, that is not the case," he said. "Washing lettuce or any fresh produce that may be contaminated with bacteria is a not a way to ensure its safety."​

"The number of bacteria that one must consume to become sick is so low — and when you wash a lettuce or any fresh produce, you cannot wash away 100 per cent of the bacteria."

Classified as: Lawrence Goodridge, E. coli, romaine lettuce, food safety
Published on: 8 Jan 2018

Jaswinder Singh can hardly contain his excitement when talking about TLP8, a useful protein he discovered in barley. “It could revolutionize the brewing industry,” said the associate professor at McGill University’s plant science department.

...Singh and his research team identified 22 genes in barley that were related to the germination process.

Classified as: Jaswinder Singh, beer industry, brewing, TLP8 protein
Published on: 3 Jan 2018

It takes a long time to develop a new variety from scratch. Dr. Bruce Coulman of the University of Sask­atchewan recently recalled the start of his forage breeding career at McGill University. McGill had allowed its forage breeding program to collapse, and had no breeding lines under development when Coulman started. Starting from scratch in 1976, Coulman registered his first forage variety in 1993.

[Bruce Coulman is a former professor from the Department of Plant Science and served as Departmental Chair]

Classified as: forage crops, forage breeding
Published on: 3 Jan 2018

Researchers from McGill University (Paul Thomassin) found that if Canadians ate less meat, and more fruits and vegetables, Canada's GDP would benefit. The authors recommended the government subsidize fruits and vegetables, and tax meat, in an effort to reduce chronic disease.

Huffington Post

Read research article

 

Classified as: Paul Thomassin, Canada Food Guide, meat consumption
Published on: 3 Jan 2018

En cette fin d'année, nous vous proposons une réflexion sur l'agriculture avec une femme qui a consacré sa vie aux enjeux agricoles. Anja Geitmann est doyenne de la faculté des sciences de l'agriculture et de l'environnement à l'Université McGill.

Radio-Canada

 

Classified as: agriculture, Anja Geitmann
Published on: 18 Dec 2017

Congratulations to alum Valérie Toupin-Dubé, BSc (AgEnvSci)’16, recipient of the Canada’s Volunteer Awards’ Emerging Leader Award for the Quebec region!

“My village, Oka, has left a deep agricultural imprint on me. It formed my desire to bridge the gap between consumers and the hard-working farmers who provide us with three meals a day. As an agronomist, my commitment to children and families is to teach them where their food comes from so that they can consume better and live in a community that is more tightly knit and respectful of the environment.”

Classified as: Valérie Toupin-Dubé
Published on: 14 Dec 2017

Congratulations to Professor Jianguo (Jeff) Xia, Department of Animal Science and Institute of Parasitology, who has been named a Canada Research Chair (Tier 2)  in Bioinformatics and Big Data Analytics.

Watch video

Classified as: CRC Chair, Jianguo Xia
Published on: 12 Dec 2017

Congratulations to Jan Adamowski (Bioresource Engineering) and Elena Bennett (Natural Resource Sciences) on their induction into the Royal Society of Canada. The announcement was made in September, and the induction ceremony was held in late November.

CITATIONS:

Classified as: royal society of canada, Jan Adamowski, elena bennett
Published on: 11 Dec 2017

For 47 years, biologists have plucked eggs from seabird nests along the British Columbia coast. Many of the eggs were collected from remote rocky islands surrounded by some of the world’s roughest seas.

In all, they collected 537 eggs from six species, including ancient murrelets, rhinoceros auklets and double-crested cormorants. Now these eggs are revealing new information about the way mercury finds its way into the ecosystem.

Classified as: Kyle Elliott, seabirds, mercury, emission controls
Published on: 24 Nov 2017

Some might see it as a quirky career path, to be sure, that leads one to an occupation in which their job — essentially — is to sip on whisky.

Joanna Zanin Scandella’s job title is an enviable one.

The McGill University-educated Zanin Scandella is, officially, a master blender, an elite standing in the nomenclature of the alcohol industry. One does not just seek the wanted ads for a job as a master blender — they aspire to it.

Classified as: alumni, master brewer, whiskey
Published on: 20 Nov 2017

Unlike alcohol, which kills bacteria and toxins, Lawrence Goodridge argues, integrating cannabis in the place of alcohol may require a very different production process. “Because cannabis is a plant, there are certain concerns -- like the possibility of pesticides used in production, or the type of fertilizer used, or the potential presence of heavy metals that could be toxic to humans,” the McGill University food safety expert explained to BNN in a telephone interview.

Classified as: Lawrence Goodridge, safety, food safety, cannabis
Published on: 7 Nov 2017

Un décès sur six lui est attribuable chaque année […] « C’est la première fois que l’on conclut que la pollution environnementale est une cause si importante de décès », souligne le professeur Niladri Basu, chercheur à l’Université McGill, qui a participé à l’étude publiée hier par la revue Lancet en partenariat avec l’Organisation des Nations Unies (ONU).

Journal de Québec

Classified as: Niladri Basu, pollution, environment, death
Published on: 23 Oct 2017

Although it does not destroy the vineyards, the smoke may well make the grapes unusable, warns David Wees, professor at the faculty of Agriculture of McGill University. “The biggest problem, it is the fine particles that settle on the fruits and stick on the skin,” he says.

Siver Times

 

 

Classified as: david wees, fires, wine industry
Published on: 18 Oct 2017

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