Study finds treating peanuts with cold plasma could make them less allergenic
Researchers at McGill University have found that briefly treating peanuts with cold plasma, an ionically charged gas that triggers chemical changes, reduces their potential to cause allergic reactions. The researchers say this is probably because the process causes changes to the protein structure, the part of the peanut that can trigger an immune response. The technology was also shown to improve functional properties important for food manufacturing.
McGill opens state-of-the-art greenhouse and research platform
McGill University has officially opened a new teaching greenhouse and advanced plant phenotyping facilities at its Macdonald Campus, marking a major investment in climate-focused agricultural education and research. Designed for hands-on undergraduate and graduate training, the sustainable greenhouse features controlled growing bays, teaching labs, tissue culture facilities and classrooms, giving students direct experience with modern, climate-smart production systems.
NRS M.Sc. Linda Nong Wins McGill’s English 3MT Competition
McGill University’s annual Three Minute Thesis (3MT) and Ma thèse en 180 secondes (MT180) competitions showcased the diversity of graduate research, with finalists presenting complex topics in just three minutes to a general audience. Held on April 1 at the Faculty Club, the event highlighted research ranging from neuroscience and mental health to musicology and ecology.
McGill inaugurates new facilities at Macdonald Campus to advance teaching and research on climate‑resilient agriculture
McGill University today inaugurated state‑of‑the‑art teaching greenhouse and plant phenotyping research facilities at its Macdonald Campus in Ste-Anne-de-Bellevue. These represent major investments in teaching and research focused on food security, crop resilience and sustainable agriculture.
Food Science Students Selected as Finalists in IFTSA Student Competitions
McGill’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three McGill teams entered into this year’s Institute of Food Technologists Student Association (IFTSA) competitions have been selected as finalists. The teams will represent McGill at the IFT Annual Meeting & Food Expo in Chicago in July 2026—one of the largest and most influential gatherings in the global food science community.
Building Canada’s Future Environmental Leaders
A new NSERC CREATE initiative, MIXCHEM, is reshaping how Canada prepares researchers to confront the growing challenge of complex chemical mixtures in the environment. Prof. Stéphane Bayen, a leading voice in Food Science and Agricultural Chemistry, is helping drive this interdisciplinary program, which blends cutting‑edge analytical training with hands‑on experience across industry, government, and academia.