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 avoid post-harvest food losses would reduce global food insecurity.

In a recent video, Radio-Canada's L'épicerie investigates the nutritional, environmental, and economic reasons why orange juice might not be the best choice to accompany a healthy breakfast.

Nineteen members of the McGill community, including President Deep Saini, have been awarded the King Charles III Coronation Medal. The medal is conferred on individuals who have made significant contributions to Canada or to a particular province, territory, region or community, or have made an outstanding achievement abroad that brings credit to Canada.

A number of recent food recalls across Canada have raised concerns for some about food safety and health risks. Global News interviewed Professor Jennifer Ronholm, Canada Research Chair in Agricultural Microbiology at McGill, to explain what consumers need to know and how they can stay safe. 

In a recent article, La Presse addressed the question of whether ultra-processed foods increase cases of attention deficit hyperactivity disorder (ADHD) and allergies in children.

Studies exist, Michèle Iskandar, Research Associate at McGill's School of Human Nutrition told La Presse—but they are preliminary.

Collecting data on tufted puffins thanks to the Vivian Lewin and BELF Awards

In the eerie stillness of a misty Alaskan dawn, Cassandra Ciafro was already on the move by 3 a.m. Clad in camouflage, she melded seamlessly with the rugged cliffs, joining the seabirds in their lofty perches. Her mission? To deploy trackers and observe deitary patterns of the tufted puffin, a key indicator of the region’s fish stocks.

“I’ve always wanted to work with something related to marine science,” said Ciafro. “This experience has helped me grow so much as a person.”