Gamma irradiation, an industry-standard sterilization method for medicinal and recreational cannabis, does not fully eliminate toxic fungi or their chemical residues, a McGill University study has found. Current testing practices may also miss contamination, raising concerns about health risks for vulnerable users, particularly those with weakened immune systems. 

Dear Macdonald Campus Community,

It is with great excitement and gratitude that I begin my journey as the new Dean of the Faculty of Agricultural and Environmental Sciences and Associate Vice-President of the Macdonald Campus at McGill University. As I begin my term, I’m excited to connect with each of you - professors, lecturers, staff, learners, students, alumni, donors, and allies. Thank you for the trust you have placed in me.

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.

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.

In the Hill Times, Saji George, Associate Professor in McGill University's Department of Food Science and Agricultural Chemistry, argues that with the right investments in research, innovation, and farmer education, Canada can lead the global transition toward a more sustainable and resilient agricultural future.  

McGill alumna Marie-Line Beauchamp, BSc(FSc)’82, has worked her entire life in the food industry, where she has held various management positions, including as Executive Vice President of Sodexo Canada and President of Rôtisseries St-Hubert. Since 2018, she has been the Chief Operating Officer of MTY Canada, where she oversees, among other things, the 1,106 restaurants that the group operates in Quebec.

La Presse interviewed Beauchamp about her current role at MTY, her illustrious career, and the CHUM Foundation, where she serves as President.

Researchers at McGill University have developed an eco-efficient, user-friendly technology that quickly measures the antioxidant content of maple syrup. The innovative method contributes to increasing transparency about a health-related aspect of the syrup's nutritional value and allows for on-site quality testing without the need for costly lab assessments.