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...
Farm consolidation, lack of financial supports, and agriculture-inclusive education streams are some of the most important issues for students attending the recent Future of Food conference in...
In a recent article for their What's In My Cart? series, the Globe and Mail profiles 72-year-old Julia Common, a beekeeper based in Delta, B.C. She says she was hooked on bees the first time her...
Last year, a McGill-led study found that replacing half their red and processed meat would increase people's life expectancy an average of nine months, while cutting their diet-related carbon...
Two new McGill University graduates have won Pathy Fellowships, including one graduate from McGill's Macdonald Campus. The $50,000 award recognizes young leaders who have innovative approaches to...
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...
A company founded by Department of Bioresource Engineering James McGill Professor Michael Ngadi has succeeded in developing HyperEye, a new technology that uses hyperspectral imaging and AI to...
Recently, the Canadian Nutrition Society held its annual conference, where awards were distributed to winners of the society's poster presentations. Among them, two McGill University grad students...