The Rosalind and Morris Goodman Cancer Institute (GCI) and Department of Biochemistry are mourning the loss of Philip E. Branton, PhD, a dear colleague, friend, and brilliant scientist whose career...
Dr. Sheryl Smith-Gilman, Faculty Lecturer in the Department of Integrated Studies in Education (DISE), will be presenting an online workshop for McGill faculty and staff, offering practical advice...
McGill’s Emergency Notification System allows you to opt in your mobile device to receive alerts during time-sensitive situations and disruptions in the use of various buildings on campus....
Twenty McGill researchers have received infrastructure awards from the Canada Foundation for Innovation (CFI) to support their innovative projects, for a total federal investment of $5.5 million. ...
McGill Engine is pleased to announce that the workshop entitled Fostering Industry-University Partnerships will be offered this Fall!QC, CA/engineCategory: Faculty of Engineering
As consumers increasingly opt for ready-to-eat meals rather than going to restaurants, restaurants like Au pied de cochon are responding by expanding their grocery offerings.
Professor Gordon Price from Dalhousie University and Professor Grant Clark from McGill University's Department of Bioresource Engineering study the hidden climate change costs of food loss and...
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