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Dept. of Food Science and Agricultural Chemistry

CFI grants to boost research projects

The Honourable Kirsty Duncan, Minister of Science, announced a total investment of $52 million from the Canada Foundation for Innovation (CFI) John R. Evans Leaders Fund for 220 new infrastructure projects nationally. Among the 51 universities across the country with funded projects, McGill leads the pack with an impressive number — 23 projects totaling $4.2 million — in this latest round of the funding competition.

Congratulations to Faculty members Valérie Gravel (Plant Science) and Salwa Karboune (Food Science) who were among the recipients.

Classified as: CFI grants
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Published on: 17 Aug 2017

Canning at Home? Brush up on your science to avoid dangerous pathogens

The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that is harmful, not the bacteria itself, says Brigitte Cadieux, a postdoctoral fellow in McGill University’s Department of Food Science and Agricultural Chemistry.

Read more in the Globe and Mail

Classified as: pathogens, food safety, bacteria, food toxins
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Published on: 20 Jun 2017

Food Science researcher named a Fellow of the Royal Society of Canada

Congratulations to Hoshahalli S. Ramaswamy of the Department of Food Science and Agricultural Chemistry who will be inducted into the Royal Society of Canada on November 18, in Kingston, Ontario.  The Royal Society of Canada announced the 2016 Fellows on September 7; Professor Ramaswamy is one of ten McGill researchers this year to receive this honour.

Classified as: royal society of canada, Hosahalli Ramaswamy
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Published on: 8 Sep 2016

Students develop a vegan burger that tastes like meat but contains your daily vegetable requirement

 

Classified as: food science, Rephyll, novel food products
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Published on: 10 Aug 2016

Mac Food Science students on a winning streak

For the second consecutive year, Macdonald Food Science teams have won big, Two teams — Rephyll and Fitamin Multimeal — took first place in their categories at the annual New Product Development Competitions, held as part of the 2016 Institute of Food Technologists (IFT) Conference.

Classified as: food science, IFT, new products, novel products, Rephyll, Fitamin Multimeal
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Published on: 25 Jul 2016

Eurofins Food Safety Systems Partners with McGill University for Public Food Safety Training for Canadian Food Manufacturers

 

Eurofins Food Safety Systems (EFSS) and the Food Safety and Quality Program (FSQP) at McGill University are excited to announce a signed agreement to provide co-branded public training for the Canadian food manufacturing industry. The courses include the highly sought-after FSMA Preventive Controls Qualified Individual Training as well as GFSI benchmarked standard training to SQF and BRC. The partnership is an exceptional pairing as Eurofins and McGill University share a common interest in the success of the Canadian food manufacturing industry.

Classified as: training, food industry, Food Safety and Quality Program, FSQP, Eurofins
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Published on: 10 Jun 2016

Lawrence Goodridge interviewed on Hepatitis A outbreak linked to berries

 

LAWRENCE GOODRIDGE, DEPT. OF FOOD SCIENCE AND AGRICULTURAL CHEMISTRY, WAS INTERVIEWED ON CBC RADIO’S HOMERUN AT 5:40 PM ABOUT AN OUTBREAK OF HEPATITIS A LINKED TO BERRIES SOLD AT COSTCO.

LISTEN: CBC Homerun

 

Classified as: food safety, Lawrence Goodridge, hepatitis A outbreak
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Published on: 25 Apr 2016

Province to boost agrifood competitiveness and industrial innovation

|KATHY MACLEAN, COMMUNICATIONS, FACULTY OF AGRICULTURAL AND ENVIRONMENTAL SCIENCES

 

There was good news all around for the Quebec agri-food sector in the recent provincial budget.

Classified as: Faculty of Agricultural and Environmental Sciences, innovation, natural ingredients, McGill Agri-Food Innovation Network, Agrifood innovation, food and innovation
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Published on: 23 Mar 2016

Droughts hit cereal crops harder since 1980s

Drought and extreme heat events slashed cereal harvests in recent decades by 9% to 10% on average in affected countries – and the impact of these weather disasters was greatest in the developed nations of North America, Europe and Australasia, according to a new study led by researchers from McGill University and the University of British Columbia.

Classified as: Sustainability, nature, farming, food and sustainability, drought, cereal, weather disaster, Navin Ramankutty, Pedram Rowhani
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Published on: 6 Jan 2016

Cooking up the Future

Maple syrup that’s good for you? A frozen dessert that you can store at room temperature? A falafel-type mix made with insects? Salwa Karboune and her students are dreaming up tomorrow’s foods today.

Classified as: Salwa Karboune, foods of the future, food science research
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Published on: 16 Dec 2015

Interview with Lawrence Goodridge, Professor and Salmonella Researcher

Professor Lawrence Goodridge, Ian and Jayne Munro Chair in Food Safety and Food Science professor, was interviewed by Food Safety News about his $9.8 M  Salmonella research project while attending recent International Association for Food Protection meetings in Portland, Oregon.

 

Classified as: Research, Macdonald, food safety, Lawrence Goodridge, salmonella
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Published on: 13 Aug 2015

The Big Guide to Living and Working Overseas

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Published on: 16 Oct 2009
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