Congratulations to Xin Zhao, Distinguished James McGill Professor in the Department of Animal Science at McGill University, on being named Fellow of the American Dairy Science Association (ADSA). The ADSA will present Professor Zhao with this prestigious award on Tuesday, June 24, 2025, at their annual meeting in Louisville, Kentucky.
Published on: 20 May 2025
On May 2, 2025, over 60 people gathered in the John Abbott College Library for the Lister Science Chats, where four Macdonald Campus graduate students presented their research and shared how past events as well as the discoveries, sometimes unintentional, and techniques of previous scientists made their work possible.
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Published on: 20 May 2025
On April 11, 2025, over 60 people gathered at the annual John Abbott Sustainability Through Science Symposium to hear how the research of three Macdonald Campus graduate students contributes to a more sustainable future. Honours and science students from John Abbott College, as well as members of McGill University's Macdonald Campus community, were inspired by short talks followed by a panel discussion on the students' university experience and their chosen career paths.
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Published on: 7 May 2025
McGill announces 2025 cohort of Distinguished James McGill Professors, James McGill Professors and William Dawson Scholars
Provost and Vice-President (Academic) Christopher Manfredi has named 31 McGill professors as Distinguished James McGill Professors, James McGill Professors or William Dawson Scholars. The internal awards recognize exceptional research achievements.
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Published on: 1 May 2025
Recently, the U.S. Food and Drug Administration announced plans to phase out some food dyes, most of which remain allowed in Canada. CBC News spoke to experts about the safety of these dyes and how they are regulated in Canada.
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Published on: 30 Apr 2025
Food banks across Canada set a new record for demand in 2024, with more than two million monthly visits—nearly double the rate seen five years prior, reports CBC News.
One reason for the spike in demand is the rising cost of food.
"What we're encountering right now is a problem where food inflation is bigger than general inflation," economist and agronomist Pascal Thériault, Senior Faculty Lecturer at McGill University, told CBC.
Published on: 30 Apr 2025
Mastercard Foundation Scholars Program Alumni Ibrahim Kasujja has built on his success at McGill’s Dobson Cup startup competition to help improve the school diet in his native Uganda
A Vision Rooted in Service
Ibrahim Kasujja’s journey began during the COVID-19 pandemic when he started his master's in human nutrition at McGill University remotely from Uganda.
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Published on: 23 Apr 2025
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 from across Canada and around the globe. Among the speakers are Allyn Howlett and Bruce Bugbee, two of the most influential scientists in cannabinoid and cannabis research.
Published on: 22 Apr 2025
While there are plenty of examples to the contrary, the general academic consensus is that boycotts don’t work for a sustained period, as consumers eventually disengage and reprioritize brand loyalties or price. According to a recent poll, however, the Globe and Mail reports that the Buy Canadian movement shows no signs of slowing down.
Published on: 22 Apr 2025
Royal Brinkman Canada has appointed Mohammed Antar (PhD, P.Ag) as head of its agronomy department, noting in their announcement that he "will play a key role in helping growers enhance crop productivity and quality through innovative, science-based solutions."
Mohammed earned his Ph.D. in Plant Science (Agronomy) from McGill University in 2024. His expertise spans agronomy, microbe-coated fertilizers, nutrient management, sustainable agriculture, and biological products.
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Published on: 16 Apr 2025
The Canadian Council of Academics (CCA) has formed an expert panel to examine how Indigenous science can be supported to advance policy and governance in a way that achieves reciprocal benefits for all people in Canada. Using food sovereignty as a case study, the panel will develop a framework that can be applied across a range of policy issues.
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Published on: 16 Apr 2025
Some items from quintessentially Canadian brands have jumped in price at a Loblaws in Toronto, CBC News reports.
According to CBC's analysis of grocery products labelled as Canadian, while most products remained the same price and about two per cent decreased in price, the regular price of hundreds of products have increased since governments put out the call to buy food made in Canada. Some are from iconic Canadian brands, including Tim Hortons, St-Hubert, Swiss Chalet, and Chapman's.
Published on: 16 Apr 2025
McGill University researchers have developed an AI-powered method to verify the origin of honey, ensuring that what’s on the label matches what’s in the jar. The breakthrough offers a potential solution to a long-standing problem.
“Honey is one of the most fraud-prone commodities in global trade. It often involves mislabelling where it was produced or the types of flowers that bees collected nectar from,” said lead author Stéphane Bayen, Associate Professor and Chair of McGill’s Department of Food Science and Agricultural Chemistry.
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Published on: 14 Apr 2025
A small town in Quebec's Montérégie region is trying a novel approach to help mitigate the impacts of climate change and accelerate the greening of the community, reports CBC News.
As of 2025, homeowners in Saint-Amable, Que., roughly 40 kilometres east of Montreal, are being charged an annual surtax of $200 if they don't have at least one leafy, deciduous tree in their front yard.
Published on: 9 Apr 2025
For Assistant Professor Lucienne Tritten at McGill University, parasitic worms represent an urgent challenge and an opportunity to push the boundaries of modern science, DNA to RNA (D2R) McGill writes in a new article. With funding from D2R's Foundational Projects program, Prof. Tritten is developing an innovative approach to combating parasitic infections using the gut bacteria we already have inside us.
Published on: 9 Apr 2025
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