In the Hill Times, Saji George, Associate Professor in McGill University's Department of Food Science and Agricultural Chemistry, argues that with the right investments in research, innovation, and...
Last year, a McGill-led study found that replacing half their red and processed meat would increase people's life expectancy an average of nine months, while cutting their diet-related carbon...
The 4th Cannabis Scientific Symposium: From Plants to People, to be held May 5–6 at the RI-MUHC, brings together top researchers as well as investigators, policymakers and industrial stakeholders...
Although Andrea Amado doesn’t come from an agricultural background, she was drawn to farms from a young age. Originally from Argentina, she moved to Sherbrooke, Quebec with her family when she was...
The Department of Bioresource Engineering (BREE) enjoyed a visit last month from David Saint-Jacques, astronaut and Deputy Director, Lunar Exploration at the Canadian Space Agency, and BREE...
Please join us in congratulating the 2025 winners of the Macdonald Campus Gold Key Awards, selected for their outstanding contributions, passion, and commitment to enriching student life on our...
Coffee is suffering the consequences of global warming, condemning consumers of the popular drink to rising prices and shrinking formats, reports Radio-Canada.
McGill Bioresource Engineering Professors Valérie Orsat and Vijaya Raghavan spoke to Le Devoir about their recent study, which found that better educating farmers and food processors about how to...
In a recent article, La Presse investigates whether boycotting American products could improve our health. Experts interviewed for the article said it's possible—but only if we change other eating...
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