Macdonald Campus news
On estime que la moitié de ce que l'on produit comme aliments dans les pays industrialisés serait gaspillée. Au Canada, on jetterait, selon Statistique Canada, 183 kilogrammes de nourriture par an, par personne. À qui la faute? À l'industrie alimentaire, ou au consommateur? Pour en discuter, nous recevons Pascal Thériault, agroéconomiste et professeur à l'Université McGill. Il enseigne aussi le marketing alimentaire.
"The discussion started at my book club, but it might as well have started with Adam and Eve. We read The Awakening, a 1899 novel by Kate Chopin that describes the fight by a young woman, Edna Pontellier, for independence against the conventions of the time. We are all married working mothers. No matter how far society has come from Edna’s, most of us find the bulk of child care and the more banal duties of running a household fall to us. We felt for Edna.
Professor Elena Bennett, of the Department of Natural Resource Sciences and the McGill School of Environment, is the recipient of a E.W.R. Steacie Memorial Fellowship! The Fellowships are awarded by NSERC to enhance the career development of outstanding and highly promising university faculty who are earning a strong international reputation for original research.
McGill Centre for Research in Reproduction and Development (CRRD) Associate Director Dr. Sarah Kimmins (Animal Science Department) is recipient of the 2016 SSR Young Investigator Award. This award recognizes an active Regular Member of the Society for outstanding research completed and published within 12 years after receiving the Ph.D. or other equivalent professional degree.
« Le système a permis d’assurer une stabilité dans les prix. Les producteurs savent combien ils vont recevoir pour leur sirop », estime Pascal Thériault, professeur à la faculté des sciences de l’agriculture et de l’environnement de l’Université McGill. Il y a actuellement 62 millions de livres de sirop dans le principal entrepôt, situé à Laurierville. « La réserve stratégique mondiale permettrait de couvrir une mauvaise saison », précise l’économiste Pascal Thériault.
Worried about Zika? CTV Montreal talked to the Morgan Arboretum's Christopher Cloutier, mosquito expert from McGill University. CTV News video
Businesses start in many ways, and Andrea Courey didn’t know that she was going to have a business of her own. In 1997, Andrea lost her job and was raising three children as a single mother. In the face of this adversity Andrea asked herself how she was going to provide for her family – what was she “good at and what did she know how to do?”
The sun was out, the saws were out and our Woodsmen teams performed fabulously over the weekend. Thanks to all on campus and the many alumni who helped make the 56th annual Woodsmen Competition a success.
"It doesn't mean there's no life on Mars, but what it does mean is it's going to be harder to find," said Jacqueline Goordial, the McGill University researcher who led the study, in an interview with Rachelle Solomon on CBC's Breakaway.
Failure to find active microbes in coldest Antarctic soils has implications for search for life on Mars Natural Resource Sciences professor Lyle Whyte and postdoctoral fellow Jackie Goordial talk about their research which suggests that it is unlikely that it is unlikely that there is any microbial life to be found on Mars.
Scientists say it's time to declare a new geological epoch, one defined by human activity and the permanent mark it has left on the earth. McGill Professor Peter Brown, director of Economics for the Anthropocene, is featured on CBC Radio News. LISTEN Related article
The results of a recent experiment at the Canadian Light Source (CLS) synchrotron in Saskatoon could be a key piece in the quest to discover if there was ever life on Mars. Lyle Whyte, an environmental microbiologist at McGill University who is originally from Saskatchewan, specializes in organisms that can survive in extreme cold. Read article in the Saskatoon StarPhoenix
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.
Before that beautiful salmon filet lands on your plate, a lot of less appetizing stuff gets stripped away: By one estimate, the global seafood industry produces 64 million metric tons of waste each year. A new study suggests a potentially sweeter fate for all those heads and guts: They can be turned into a coal-like substance called hydrochar, which could be used as fuel or added to soil to improve fertility and sequester carbon (Energy Fuels 2015, DOI: 10.1021/acs.energyfuels.5b01671).