Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr Stéphane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at McGill University.

Classified as: Stephane Bayen
Published on: 2 May 2022

On March 26th, Minister of Agriculture, Fisheries and Food, Mr. André Lamontagne, announced grants totaling $7.1M to three organizations engaged in the food processing sector, including $6M in funding to The Consortium for Research, Innovation and Transformation of Agrifood (RITA) at McGill University over the next 5 years. 

Classified as: Salwa Karboune, Consortium-RITA, grant
Published on: 27 Mar 2022

Paul Meldrum is no doubt a busy man. From establishing a dairy farm from the ground up to working as an agricultural journalist with CBC and CTV, he has been involved in both telling the stories and improving the mechanics of our food systems.

Classified as: Paul Meldrum, Sustainability
Published on: 10 Mar 2022

Macdonald Campus students celebrate the women of the CIUSSS West Island on International Women’s Day

Classified as: CIUSS
Published on: 10 Mar 2022

In the midst of the pandemic, in 2020, the plant-based drink industry saw nearly 20% growth, and is estimated to be worth about $350 million, according to data provided by Plant-Based Foods of Canada. One of the latest plant-based drink source is potatoes, which, according to

Dr. Michèle Iskandar, Research Associate at McGill’s School of Human Nutrition, can be healthy alternatives.

Classified as: Michèle Iskandar, School of Human Nutrition
Published on: 2 Mar 2022

In 2020, Quebecers spent more than $1.78 billion on frozen and ready-to-eat meals in grocery stores, but how will the rising cost of inflation impact the price of these convenient ready-made meals?

Classified as: Pascal Thériault
Published on: 2 Mar 2022
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