Faculty of Science news
During this graduate interest group, various selected topics will be offered to students to discover many engaging working opportunities after graduation. Listen to various speakers and explore the world beyond the Roddick gates.
Diana Sharpe, a PhD student at McGill University in Montreal, received a Young Explorers Grant from National Geographic to investigate a tiny fish in Africa’s Lake Victoria that’s under tremendous pressure from humans. Here she describes her challenging work on the lake...
If there is human empathy, and no one really doubts that, there should be animal precursors. Charles Darwin predicted this in 1872, in his book The Expression of the Emotions in Man and Animals, but few scientists have pursued the idea.
This graduate interest group will offer the opportunity to learn about entrepreneurship and the process behind turning science-based ideas into successful products.
The dust jacket may suggest a straightforward health guide, but break the binding on this book by Joe Schwarcz, a McGill University professor and Discovery Channel Canada regular, and you’ll find a livelier take on wellness.
"It's a bit like finding Justin Bieber when you thought you were at a Stones concert," - McGill astrophysicist Vicky Kaspi on a newly discovered bright young "ultra-luminous millisecond pulsar."
The federal government is considering new restrictions that may prevent food manufacturers from labelling processed meat products as “natural” if they contain cultured celery extract, a preserving agent that is a source of potentially unhealthy nitrates and nitrites.
(Joe Schwarcz) The "beep - beep - beep" sounded innocent enough, but it shook America to its very core. Why? Because it was coming from outer space!
Le réchauffement climatique fait «fondre» le pergélisol. En Arctique, les effets des changements de température soudains sur la vie microbienne, ainsi que sur les échanges biologiques et chimiques des nutriments, sont encore peu étudiés.
Talk about a viral idea. Vibrant reds, blues, greens and yellows have been made without any dye or paint. Instead the colours arise from an intricate pattern of virus particles that reflects only certain wavelengths of light.
Bacon, hot dogs, deli meats and other processed meats have long been considered guilty-pleasure foods that contain unhealthy preservatives, additives and any number of chemical ingredients. Now, food companies are trying to change that image by creating “natural” lines of processed meat products from real ingredients with no added preservatives.
A five-point plan to double our food supply faces serious obstacles, often because people don't want to give up what they have. When you take a satellite's-eye view, the world's food problem comes into clear focus: The planet's best agricultural land is not necessarily where the most people live.