Researchers at McGill University have discovered that moderate ultraviolet (UV) light exposure is best when the technique is used to enhance vitamin D₂ in edible mushrooms. Excessive exposure leads...
Imagining, designing, and developing a food product just as it would be done in industry within the framework of a prestigious international competition, was the challenge taken on by Cole, Jackie,...
Researchers at McGill University have found that briefly treating peanuts with cold plasma, an ionically charged gas that triggers chemical changes, reduces their potential to cause allergic...
McGill University engineers have developed new ultra-thin materials that can be programmed to move, fold and reshape themselves, much like animated origami. They open the door to softer, safer and...
A new international study led by McGill University in collaboration with Jefo Nutrition shows that supplementing dairy cow diets with microencapsulated B-vitamins can significantly reduce...
Please find this recently published article written by an IWRM alumni during her internship in Israel. http://www.tandfonline.com/doi/abs/10.1080/1573062X.2014.900090#.U2FLHK1dWKw
Final post of one of IWRM alumni as part of the National Geographic Young Explorer series: "Fieldwork - Or How To Still Explore The World a La Indiana Jones" http://newswatch.nationalgeographic...
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