Dept. of Food Science and Agricultural Chemistry

The World Economic Forum created the Young Scientists Community in 2008, to engage leaders with science and the role it plays in society. The class of 2020 represents 25 researchers at the forefront of scientific discovery from 14 countries across the world.

Classified as: World Economic Forum, Research
Published on: 1 Jun 2020

While meat packing plants have become virus hot spots, there have been no reported cases from food or food packaging. Experts explain why.

The odds of contracting COVID-19 by eating food processed in a slaughterhouse impacted by outbreaks are “close to zero,” food safety experts say. Food processing plants have been particularly hard hit by outbreaks of COVID-19, with many forced to temporarily shut down as the fast-moving virus spreads among workers. The Cargill plant south of Calgary has taken the toughest blows, with 921 cases of the virus recorded among 2,000 employees.

Classified as: covid-19, Coronavirus worries, meat consumption
Published on: 11 May 2020

Can food transmit COVID-19? Should we wear masks and gloves while shopping? Should we wipe down groceries? Cash or credit? These questions and more are answered by McGill expert.

Jennifer Ronholm is an Assistant Professor cross-appointed to the Departments of Animal Science and Food Science and Agricultural Chemistry. Her research interests include using the latest next-generation sequencing techniques to study how the microbiome of food-producing animals affects food quality, as well as how the microbiome of the food we eat affects human health.

Classified as: covid-19, coronavirus, food safety
Published on: 6 May 2020

A routine trip to the grocery store can be complicated by a boatload of questions in the age of COVID-19.

The pandemic has left many shoppers wondering whether they need to sanitize their cardboard cereal boxes or plastic yogurt containers before unloading their grocery bags.

But several experts say washing your hands is more important than wiping down every item you put in the fridge.

Classified as: covid-19, food safety
Published on: 30 Mar 2020

Congratulations to Eby Noroozi, MSc'78 (Food Science and Agricultural Chemistry) for receiving the Sovereign's Medal for Volunteers. The Sovereign’s Medal for Volunteers recognizes living Canadians who have made a significant, sustained and unpaid contribution to their community, in Canada or abroad. Non-Canadians are also eligible if their contribution brings benefit or honour to Canadians or to Canada.

The citation reads:

Published on: 12 Feb 2020

Congrats to Ebrahim Noroozi, Lab Manager (Food Science and Agricultural Chemistry) who was recognized for his excellence recently by both the Canadian Registered Safety Professionals (Individual Award) and the Iranian Food Science and Technology Association (Food Scientist of the Year-Academic Category).

Classified as: safety
Published on: 16 Sep 2019

Concerns they might be contaminated with norovirus, a highly contagious virus that continues that causes gastroenteritis.

Quebec recalled frozen raspberries imported from Chile this week over concerns they might be contaminated with norovirus.

The norovirus is a highly contagious virus that continues to thrive when frozen and causes gastroenteritis, which manifests itself with diarrhea, vomiting and stomach pain. The symptoms develop between 12 and 24 hours after exposure.

Classified as: raspberries, norovirus, gastroenteritis
Published on: 17 Jun 2019
By Laura Webb and Mandy Jian

If you are interested in expanding your professional network and experience in the food industry, please read this post to get more insight in getting involved with the Food Science Association, and/or apply your food science trivia by joining next year’s College Bowl team!

Classified as: IFSTA College Bowl
Published on: 10 Apr 2019

La population est de plus en plus préoccupée par la présence de contaminants chimiques dans les aliments et l’eau potable. « Et pour cause, car l’humain est exposé à un cocktail de milliers de substances chimiques », affirme Stéphane Bayen, professeur adjoint au département des sciences de l’alimentation et de chimie agricole de l’Université McGill.

Classified as: contaminants chimiques, eau potable
Published on: 11 Feb 2019

Mais comment développe-t-on de nouveaux ingrédients fonctionnels? Avec énormément de rigueur scientifique et de patience, comme en font foi les travaux de recherche de Salwa Karboune, professeure adjointe et doyenne à la recherche au département des sciences des aliments et d’agriculture à l’Université McGill. « Nous savons aujourd’hui que le microbiote intestinal est, en quelque sorte, le cerveau de notre santé », affirme Mme Karboune. C’est pourquoi il est si important d’étudier les composés qui favorisent la santé intestinale.

Classified as: functional foods, aliments fonctionnels, Research, recherche
Published on: 17 Jan 2019

In a recent episode of  La Semaine Verte, Professor Salwa Karboune gaves viewers a birds-eye view of her work to define the antimicrobial activity of certain natural ingredients and better understand how they interact with each other. “The more we understand this, the more we will be able to modulate the ingredients in such a way that they function appropriately in our food products”. 

Classified as: food preservation, natural ingredients
Published on: 21 Sep 2018

NutriPulse has captured 3rd  place in the 2018 World Vision Food Security Social Innovation challenge!   Co-Founders and PhD candidates Josephine Ampofo (FdSci), Adeyemi Adegbenjo (BRE) and Zeyan Zhong  (FdSci) will spend the next year building their project.

Classified as: NutriPulse, Social Innovation
Published on: 13 Aug 2018

(Op-ed by Lawrence Goodridge, Associate Professor and Director of the Food Safety and Quality Program in the Food Science and Agricultural Chemistry Department at McGill University)

Classified as: food safety
Published on: 3 Jul 2018

Dozens of McGill researchers will participate in two of the five “superclusters” announced Thursday, Feb. 15, by the federal government and funded under its Innovation Superclusters Initiative.

Classified as: supercluster, Research, grains, protein
Published on: 19 Feb 2018

However, Lawrence Goodridge, the director of McGill University's food safety and quality program, said the practice of thoroughly washing infected lettuce won't make it safe for consumption.

"That is actually untrue, that is not the case," he said. "Washing lettuce or any fresh produce that may be contaminated with bacteria is a not a way to ensure its safety."​

"The number of bacteria that one must consume to become sick is so low — and when you wash a lettuce or any fresh produce, you cannot wash away 100 per cent of the bacteria."

Classified as: Lawrence Goodridge, E. coli, romaine lettuce, food safety
Published on: 8 Jan 2018


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