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