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
|KATHY MACLEAN, COMMUNICATIONS, FACULTY OF AGRICULTURAL AND ENVIRONMENTAL SCIENCES

 

There was good news all around for the Quebec agri-food sector in the recent provincial budget.

Classified as: Faculty of Agricultural and Environmental Sciences, innovation, natural ingredients, McGill Agri-Food Innovation Network, Agrifood innovation, food and innovation
Published on: 23 Mar 2016

McGill Newsroom

Quebec’s recently unveiled provincial budget includes one new line-item that means a lot for McGill research.

Classified as: innovation, food and sustainability, agrifood, shelf life, preservative, natural ingredients, plant extracts
Published on: 22 Mar 2016
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