The Office of Experiential Learning and Community Outreach in collaboration with the Sonia Bujold Initiative and Let’s Talk Science at McGill University, has put together a lovely free onlin...
The Office of Experiential Learning and Community Outreach in collaboration with the Sonia Bujold Initiative and Let’s Talk Science at McGill University, has put together a lovely free onlin...
In a recent article, La Presse investigates whether boycotting American products could improve our health. Experts interviewed for the article said it's possible—but only if we change other eating...
For the first time, scientists have successfully edited oat DNA, a breakthrough that could accelerate the development of oats with more fibre, higher yields, and greater resilience to climate...
A new method of tracking the dietary habits and contaminant exposure of animals in Arctic marine ecosystems is providing critical insights as climate change reshapes the region's food web.
In the Hill Times, Saji George, Associate Professor in McGill University's Department of Food Science and Agricultural Chemistry, argues that with the right investments in research, innovation, and...
Congratulations to Xin Zhao, Distinguished James McGill Professor in the Department of Animal Science at McGill University, on being named Fellow of the American Dairy Science Association (ADSA)....
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