Low-intensity green lighting in refrigerated storage can slow spoilage in leafy greens, helping maintain their appearance and nutritional value, according to a new study from McGill University....
At event honouring 116 winners of major awards, keynote speaker and SSHRC Gold Medal recipient Myriam Denov emphasized the importance of listening. ...
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...
Professor Salwa Karboune, a faculty member in the Department of Food Science and Agricultural Chemistry within McGill's Faculty of Agricultural and Environmental Sciences (AES), has been named...
Researchers at McGill University have confirmed that aspen play a key role in forest fire prevention and mitigation across Canada. Planting these trees near communities can reduce both the...
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...
Funding supports bold ideas across natural sciences and engineering disciplines at McGill, in fields ranging from ophthalmology and physics to music research and electrical engineering....
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