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”.
|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.
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Published on: 23 Mar 2016
Quebec’s recently unveiled provincial budget includes one new line-item that means a lot for McGill research.
Published on: 22 Mar 2016