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.

Classified as: e-newsletter
Published on: 14 Sep 2020

Plus de 450 personnes ont officiellement contracté la bactérie salmonelle de souche Newport au Canada cet été, dont 23 au Québec. Selon l’Agence canadienne d’inspection des aliments (ACIA), une personne en est possiblement morte, tandis que 66 personnes ont dû être hospitalisées.

...Qu’est-ce que la salmonellose ?

Classified as: salmonella, onions, ognions
Published on: 9 Sep 2020
| Caitlin MacDougall

During the 2020 edition of the Institute of Food Technologists (IFT) annual conference, held virtually on July 13-15, two Macdonald Campus Food Science teams representing McGill competed as finalists in the prestigious 2020 Smart Snacks for Kids Product Development Competition and the 2020 Developing Solutions for Developing Countries Competition.

Classified as: food innovation, IFSTA competition, novel food products
Published on: 22 Jul 2020

Jennifer Ronholm, professeure adjointe au Département des sciences animales et au Département des sciences de l’alimentation et de la chimie agricole, nous parle de sécurité au super marché et offre quelques conseils pratiques afin de se protéger du SARS-CoV-2 lorsque vous faites vos courses. Dans le cadre de ses recherches, elle utilise des techniques de séquençage de prochaine génération pour étudier l’effet du microbiome des animaux destinés à la consommation sur la qualité des aliments ainsi que l’effet du microbiome des aliments sur la santé humaine.

Classified as: covid-19, sécurité alimentaire
Published on: 18 Jun 2020

With this current pandemic, questions around manufacturing and food safety are becoming a bigger concern for those in the production and distribution chain, as well as consumers. Here are five of the biggest questions pertaining to food safety, and answers that may help. Food Science and Agricultural Chemistry Course Coordinator Eby Noroozi tackles some of the issues.


Classified as: food safety, covid-19, pandemic, food production
Published on: 12 Jun 2020

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


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