PhD Oral Defense of Crystal Ernst, Natural Resource Sciences
PhD Oral Defense: Low Carbon Biomass Fuel Combustion and Ash Recycling for Sustainable Cement Production
PhD Oral Defense of Yu Wang, Natural Resource Sciences.
PhD Oral Defense of Pablo Godoy Rosas, Institute of Parasitology.
PhD Oral Defense: Tubulin and Ivermectin Pharmacology in the Parasitic Nematode Haemonchus contortus
PhD Oral Defense of Shoaib Ashraf, Institute of Parasitology
PhD Oral Defense of Ramesh Murugesan, Bioresource Engineering
PhD Oral Defense: Development of a Novel Drying Process for Whole Cranberries Employing Microwave-Osmotic Dehydration Under Continuous Flow Medium Spray (Mwods) Conditions and Microwave-Vacuum (Mwv) Finish-Drying
PhD Oral Defense of Derek Wray, Food Science and Agricultural Chemistry
Twenty teams of Lumberjacks and Jills from eight universities in Eastern Canada and the United States will test their mettle at the 55th annual Intercollegiate Woodsmen Competition, Saturday January 24 at McGill’s Macdonald Campus in Ste-Anne-de-Bellevue.
Wood chips will fly as over 100 competitors vie for individual, doubles and team honours in traditional woodsmen events that include axe throwing, log rolling, pole climbing, water boil, snowshoe race and more. The events are a showcase of Canada’s rich history in forestry as celebrated by a whole new generation of lumberjacks.
Research led by Prof François Barthelat in the Department of Mechanical Engineering earned a spot on Quebec's list of top 10 scientific discoveries in 2014. Inspired by natural structures like seashells, Barthelat and his team developed a technique to strengthen glass. They were able to make glass 200 times more resistant to breakage by engraving micro-cracks in wavy configurations on its surface. The pattern of micro-cracks guided larger cracks and absorbed impact energy.
Take a look in your pantry: the miracle ingredient for fighting obesity may already be there. A simple potato extract may limit weight gain from a diet that is high in fat and refined carbohydrates, according to scientists at McGill University.
PhD Oral Defense of Marya Aziz, Department of Food Science and Agricultural Chemistry