The McGill Sustainability Systems Initiative (MSSI) has announced the results of its latest Ideas Fund competition. The Ideas Fund awards seed funding to projects led by McGill researchers, enabling them to pursue high-risk, high-reward projects in sustainability research. Congrats to AES Researchers who have received funding for the following projects:
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Published on: 3 Apr 2023
Steps were taken in Canada to reduce the use of Bisphenol A (BPA), a toxic chemical linked to prostate and breast cancer, commonly found in plastics, the lining of food cans, water bottles, and paper receipts. But in many cases, it has been replaced with similar hormone disrupting chemicals, like Bisphenol S (BPS).
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Published on: 23 Mar 2023
Steps were taken in Canada to reduce the use of Bisphenol A (BPA), a toxic chemical linked to prostate and breast cancer, commonly found in plastics, the lining of food cans, water bottles, and paper receipts. But in many cases, it has been replaced with similar hormone disrupting chemicals, like Bisphenol S (BPS). A new study from McGill University shows that every day Canadians are exposed to BPS in the fresh foods they eat, as chemicals migrate from labels on the packaging materials into the food.
Published on: 16 Mar 2023
Congrats to Taco Belles Veronica Jaramillo and Priscilla Leftakis for their second-place finish in the Maple Innovation Challenge. The competition was sponsored by Quebec maple syrup producers, the Maple Products Corporation and the Canadian Institute of Food Science & Technology (CIFST). Their product? A maple vegan hot chocolate mix.
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Published on: 16 Feb 2023
Golden Bar (Wayne Sawka, Sky Castaing and Anas AlHouran), Cold Noodle (Jinyu Zhou, Zijing Yu, Xinyi Liu, Xiyuan Shang and Simin Tan) and Taco Belles (Veronica, Jaramillo and Priscilla Leftakis) are three Macdonald Campus teams advancing to round two of the Maple Innovation Challenge competition.
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Published on: 30 Nov 2022
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.
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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.
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Published on: 27 Mar 2022
McGill University has joined Moderna’s mRNA Access program, which aims to accelerate innovation and enable new vaccines and medicines for emerging and neglected infectious diseases through collaborative research and preclinical development. McGill is the first university in Canada to join this program as it ramps up its international rollout.
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Published on: 25 Mar 2022
McGill University has joined Moderna’s mRNA Access program, which aims to accelerate innovation and enable new vaccines and medicines for emerging and neglected infectious diseases through collaborative research and preclinical development. McGill is the first university in Canada to join this program as it ramps up its international rollout.
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Published on: 25 Mar 2022
On December 13th at a ceremony hosted by the Canadian Governor General’s Office in Ottawa, Ebrahim (Eby) Noroozi, MSc'78 (Food Science and Agricultural Chemistry), was presented with The Sovereign’s Medal for Volunteers in the presence of Her Excellency the Right Honourable Mary Simon, Governor General of Canada.
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Published on: 17 Dec 2021
Rassembler des entreprises concurrentes autour d’une même table avec des chercheurs pour innover : c’est le défi sur lequel mise, depuis 2017, le Consortium de recherche et d’innovation sur la transformation alimentaire (RITA) à l’Université McGill. Et ça marche.
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Published on: 16 Nov 2021
During the last year and a half, the world’s attention has been focused squarely on SARS-CoV-2, the coronavirus that causes COVID-19. While deadly, this virus is only one of many pathogens that threaten our well-being. For many years, scientists have been warning about another microscopic menace: drug-resistant microbes.
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Published on: 4 Oct 2021
Setting the standard in the fight against food fraud
Published on: 15 Jun 2021
[Authors: Bridget O'Brien is a 4th year undergraduate student in the Faculty of Science (Microbiology & Immunology), and an Honours student with Dr Ronholm. This paper stems from her NSERC USRA research project with Dr Ronholm in the summer 2020; Dr Jennifer Ronholm is an Assistant Professor in both the Departments of Animal Science and Food Science, whose research focuses on the microbiome of food-producing animals]
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Published on: 10 Dec 2020
In an age of mass food production and distribution, McGill’s Food Safety and Quality Program has been working toward developing innovative ways to ensure safety in the Canadian and global food supply chain. And with forward-thinking researchers like Dr. Xiaonan Lu at its helm, the program is well on its way to fulfilling that mission.
Lu, the newly appointed Ian and Jayne Munro Chair in Food Safety and a leader in the field of food safety and food microbiology, is excited to shift the research he started seven years ago to McGill’s Macdonald Campus.
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Published on: 14 Sep 2020
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