McGill’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three McGill teams entered into this year’s Institute of Food...
A new NSERC CREATE initiative, MIXCHEM, is reshaping how Canada prepares researchers to confront the growing challenge of complex chemical mixtures in the environment. Prof. Stéphane Bayen, a...
Quebec’s food companies are adjusting to today’s regulatory and socio‑economic landscape by setting bold new targets. Reformulating products to meet these nutritional, sustainable, and pleasure...
Quebec’s food companies are adjusting to today’s regulatory and socio‑economic landscape by setting bold new targets. Reformulating products to meet these nutritional, sustainable, and pleasure...
An interdisciplinary team including researchers at McGill University has found a range of unexpected chemical contaminants in human milk samples from Canada and South Africa. The chemicals include...
Gamma irradiation, an industry-standard sterilization method for medicinal and recreational cannabis, does not fully eliminate toxic fungi or their chemical residues, a McGill University study has...
In Canada, researchers from McGill University’s WELL-E Chair are using artificial intelligence to improve the welfare of dairy cows. At a farm in Montreal, high-definition cameras track cows’...
On November 6, the John Abbott–Macdonald Remembrance Day Ceremony united students, veterans, and community members in tribute to Canada’s armed forces. Held on the John Abbott College football...
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Faculty of Agricultural and Environmental Sciences
Dept. of Food Science and Agricultural Chemistry
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