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Alumni Notes

Four Macdonald Alumni were recently honoured by the McGill Alumni Association at its May 8th Honours and Awards Banquet

Gretta Chambers Student Leadership Award

Bernice Ting, BSc(FSc)’14

Bernice is an exceptional student volunteer on the Macdonald Campus and has been active in a variety of student groups and campus projects since she began her studies.  She was an organizer of the hugely successful Food Science 25th Anniversary Symposium.  She has been a committee member for the Food Science Association, a waste auditor with McGill Gorilla composting, and the head coordinator of the Global Food Box, which offers fresh fruit and vegetables to McGill students.  She is the Accounts Manager and HACCP (Hazard Analysis & Critical Control Points) Coordinator of the Out-of-the-Garden Project at Macdonald, which recently won a Catalyst Award from the McGill Office of Sustainability.

The faculty of Agricultural and Environmental Sciences has recognized Bernice’s commitment to he studies by awarding her two scholarships and naming her a recipient of a Macdonald Medal in 2011 and 2012.  The Macdonald division of the MAA recently presented her with the Gold Key Award in recognition of her outstanding contribution to extra-curricular activities on the Mac Campus.

“Becoming a student leader has been about getting involved in projects that I’m passionate about,” says Bernice.

 

Distinguished Service Award

Marc Bieler, DipAgr’58, BA’64, and Marie Bieler, BSc(Agr)’80

Marc and Marie Bieler are exemplary members of the McGill community.  Marc Bieler, president of Atoka Cranberries and Canada’s “Cranberry King”, has supported McGill since 1964.  In 2007 he joined the Faculty of Agricultural and Environmental Sciences Advisory Board, where he has been a vigorous supporter of Faculty initiatives such as the McGill Conferences on Global Food Security, the McGill Institute for Global Food Security, and the McGill Food Safety and Quality Program.

In 2009, the Bielers donated $1 million to the Faculty to create the Bieler Family Internship Program, which supports internships for Macdonald students.  This gift has not only increased opportunities for students but has also allowed the faculty to strengthen ties with major industry partners locally, nationally and internationally.  Their objectives, says Marie, are to “build and share fundamental knowledge, to encourage youth to be better equipped for their work, and to connect knowledge and research through internships with industry.”

Says Marc, “My McGill education solidified my passion for agriculture, for food, and for entrepreneurship.”  The Bielers share this passion by speaking to students frequently on issues related to agricultural research and enterprise, and they have also made their cranberry farms and research labs available to McGill staff and students for teaching and research.

 

David Johnston Award for Leadership in Philanthropy

Chandra Madramootoo, BSc (AgrEng)’77, MSc’81, PhD’85

Chandra Madramootoo is Dean of the Faculty of Agricultural and Environmental Sciences and Associate vice-Principal of McGill.  His long tenure – serving since 2005 – is a testament to the respect he carries among faculty, staff, students and alumni.

As a young academic, he served as a volunteer on the local McGill Alumni Association board, bringing that all-important Macdonald Campus perspective to the table.  Under his leadership, the Faculty has thrived, and the bond with Mac donors, alumni and volunteers has grown even stronger. He has led alumni, faculty and staff in supporting important initiatives such as the $7.5-million Macdonald Library and Learning Centre, and the $4.25-million state-of-the-art Mary Catherine Freeman Food Laboratories and Frederick N. Southam Food Preparation Laboratory.

Chandra credits his success in bringing graduates and friends together to support the University to his love of Mac and McGill.  “I see what great work is being done by the institution – the great research and teaching, the superb students.  I find it so satisfying to share my passion for Mac with donors and alumni, and to see how this translates into their support for the institution.”

His vision during two terms as Dean has made an impact on the Macdonald Campus that will leave the Faculty well positioned to meet the challenges ahead.


ALUMNUS CERTIFIED AS FOOD SCIENTIST ON INTERNATIONAL LEVEL

From Eby Noroozi, MSc'78
In my career having being certified first at provincial level as a (Professional Chemist) with Ordre des Chimistes du Quebec (1989) and later at national level as safety professional as a (CRSP) with Board of Canadian Registered Safety Professionals (1995) becoming certified at as a food scientist (CFS) an international level with Institute of Food Technologists (2013) have now complemented my accreditations to a new level professionally following completing the requirements mentioned below.
The Institute of Food Technologists (IFT) with more than 18,000 worldwide members from academic, government and industry announced the launch of the new Certified Food Scientist (CFS) program on August 14, 2012, a first – of – its – kind certification developed by IFT for food scientists worldwide since its foundation in 1943.
The program provides food scientists an opportunity to obtain a specific credential that recognizes the applied scientific knowledge and skills these professionals have achieved.
Food scientists are critical to the creation of safe, nutritious and scientifically – based products and are now recognized for their experience and expertise so they can distinguish themselves throughout their professional careers. The program will also assist employers to identify hire and retain the best talent, and to continue to meet the ongoing demand for knowledgeable food scientists throughout the food system.

To become a CFS, a food professional must: Complete required application forms; Application fee for evaluation and exams; Educational background in food science or general sciences (B.Sc, M.Sc and PH.d); Required yeas of professional experience based on the degree and type obtained;Recommendation letters; Exam to include various topics in food science including product development, quality assurance and quality control, food chemistry  and food analysis, regulatory, food microbiology, food safety, food engineering and sensory evaluation and consumer testing. The exam will be offered at more than 250 global testing centers. A one - time exemption of exam for those beyond 15 years of practice in food science profession was offered as an option and expired on Jan 2013.
Further information can be obtained from the following links for those interested:
http://www.ift.org/newsroom/news-releases/2012/august/14/cfs.aspx
http://www.ift.org/certification/forcandidates/~/media/Certification/CFS_Candidate%20Handbook081012.pdf


CLASS OF '54 REUNION, APRIL 2, 2013, OAKVILLE, ONTARIO

Class of '54: seated are  Phyllis Gillis , Eileen Vice; 2nd Row, Heather Driver, Claire Lough, Glenda Slater, Pat Turner, Barbara Jones;
Back Row, Galen Driver, David Turner, Helen Lambert, John Ogilvie, Barbara Wilding,  Jim Lough, Bruce Jones


RIDEAU HALL, OTTAWA

Emeritus Professor, Dr. John Moxley BScAg’47, MSc’52 at Rideau Hall receiving a poppy from Governor General David Johnston at the launch of this year’s poppy campaign.

John Moxley with the Governor General in front of the official portrait of the former Governor General Michaelle Jean.  The artist is John Moxley's niece, Karen Bailey.  Madame Jean had wanted to have a portrait that included representatives of the communities that were a particular part of her mandate and this included veterans.  Karen used John as her model as a WWI veteran.  The portrait hangs in the front lobby of Rideau Hall with the other Governors General portraits.  When John went to Rideau Hall for the poppy campaign, he had his picture taken with the Governor General in front of the portrait.

ORMSTOWN LUNCHEON - JANUARY 29, 2013

Willard Greig (DipAgr’48), June Orr (DipEd’47), Joyce McKell (DipEd’39), Roly Greenbank (BScAgr’47, DipEd’56), Donald McKell (DipAgr’48) , Wanda Trineer (BscAgr’76) and Robert Ness (DipAgr’48)

Organizing committee members -  Kelly McNamara, George Eades (BSc(AgrEng)’73) , Roly Greenbank (BSc Agr’47, DipEd’56), Eleanor Finlayson (DipEd’67) and Peter Finlayson 9BScAgr'63)

CLASS REUNIONS

AGR'56

This year's gathering was on Oct.13th & 14th held at The Abbey For The Arts at Glen Nevis, ON. 

Those in attendance with their wives/partners were:
George Duncan, MacDonald's Corners, ON; Don Tarte, Ottawa, ON; Hillis Connoly, Shawville, QC; Lowell Green, Ottawa, ON; Doug Page, Sherbrooke, QC; Grant Cameron, Green Valley, ON.


HEc'55

Victoria, B.C. Oct. 2 to Oct.5, 2012 . We had a privately guided bus tour of and city and surrounding areas. The following day we enjoyed a trip to Butchart  Gardens. The sun shone brightly each day ! There was lots of time for visiting ! Our class has always included our spouses. We meet every two or three years.

Front Row: Doris (Hayes) Falt, Beulah (Lee) Atkinson, Rae (Percy Miller) Scott
Back Row: Margaret (MacNain) Blair, Claire (Bruce) Anfossie, Ann (Playfair) Prasloski, Nina (Cupchik) Hardin


MacCorn 2012

The annual MacCorn Alumni event took place on August 16, at St. Mary’s Church in Dunrobin with about 40 people including the Dean in attendance.
To see photos, please visit the Mac Events Flickr page.

A bit of MacCorn History (courtesy of Joan Marshall)

We started getting together for an alumni event when I organized a Strawberry fest in June 2007. That was a great event with horse and wagon rides and a strawberry social with dainty tea sandwiches and strawberry shortcakes. From that I learned about the unpredictability of strawberries, weather-wise. That year the delayed strawberry season came dangerously close to when I was going to Maine for the month of July. So for 2008 we chose corn - longer season and more time for me to get back from Maine. We named it MacCorn and the rest is history.

This year we changed the venue, but will be going back to the Merivale Church Hall next year.

We buy the corn, sausages, pop, water, tea, coffee, and trimmings. Each person or couple is asked to bring along a salad or dessert to feed 8-10 people. Somehow it all works out. People bring what they are comfortable in making. We have had a variety of great salads and desserts over the time…and always just enough. Volunteers offer to set-up and dismantle the tables, shuck the corn, gather the money and give out name tags.  We collect the name tags to make next year easier by eliminating that step again. We start at 4:30 as many don’t want to drive at night and we eat, chat away, clean up, load the car and leave for another year.