How artificial food dyes are regulated in Canada

Recently, the U.S. Food and Drug Administration announced plans to phase out some food dyes, most of which remain allowed in Canada. CBC News spoke to experts about the safety of these dyes and how they are regulated in Canada.

Mastercard Foundation Scholars Program Alumni: Ibrahim Kasujja

Mastercard Foundation Scholars Program Alumni Ibrahim Kasujja has built on his success at McGill’s Dobson Cup startup competition to help improve the school diet in his native Uganda 

Ibrahim Kasujja’s journey began during the COVID-19 pandemic when he started his master's in human nutrition at McGill University remotely from Uganda.

Fighting honey fraud with AI technology

McGill University researchers have developed an AI-powered method to verify the origin of honey, ensuring that what’s on the label matches what’s in the jar. The breakthrough offers a potential solution to a long-standing problem.

Four exceptional Macdonald Campus student leaders selected for Gold Key Awards

Please join us in congratulating the 2025 winners of the Macdonald Campus Gold Key Awards, selected for their outstanding contributions, passion, and commitment to enriching student life on our campus. Read their stories below.

Evolution of Canadian agriculture and need for sustainable solutions

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 farmer education, Canada can lead the global transition toward a more sustainable and resilient agricultural fu

McGill alumna appointed Director of Agri-Food Innovation for Saint-Hyacinthe Technopole

This week, Saint-Hyacinthe Technopole announced the appointment of Jade Proulx, BSc(FSc)’12, as Director of Agri-Food Innovation and Project Manager for the Saint-Hyacinthe Agri-Food Innovation Zone. Congratulations to Proulx, who has over ten years of experience in agri-food innovation—and got her start on McGill's Macdonald Campus.

A passion for food: Interview with Marie-Line Beauchamp, COO of MTY Canada

McGill alumna Marie-Line Beauchamp, BSc(FSc)’82, has worked her entire life in the food industry, where she has held various management positions, including as Executive Vice President of Sodexo Canada and President of Rôtisseries St-Hubert. Since 2018, she has been the Chief Operating Officer of MTY Canada, where she oversees, among other things, the 1,106 restaurants that the group operates in Quebec.

What people need to know about food recalls—interview with Prof. Jennifer Ronholm

A number of recent food recalls across Canada have raised concerns for some about food safety and health risks. Global News interviewed Professor Jennifer Ronholm, Canada Research Chair in Agricultural Microbiology at McGill, to explain what consumers need to know and how they can stay safe.