Matthieu est chef cuisinier dans un restaurant montréalais, et sa famille en est la preuve vivante. Dans ce foyer où il y a 5 bouches à nourrir, voilà près de 4 ans que la viande ne s’invite plus...
It takes a long time to develop a new variety from scratch. Dr. Bruce Coulman of the University of Saskatchewan recently recalled the start of his forage breeding career at McGill University....
Participants, including scientists from McGill University, Canada, Tamil Nadu Agricultural University, NGOs, representatives from processing machineries industry, small and micro level food...
Alice Cherestes, interim Director of the Freshman Program in the Faculty of Agricultural and Environmental Sciences; and Teresa Zatylny, Administrative Student Affairs Coordinator in the Faculty of...
NutriPulse has captured 3rd place in the 2018 World Vision Food Security Social Innovation challenge! Co-Founders and PhD candidates Josephine Ampofo (FdSci), Adeyemi Adegbenjo (BRE) and Zeyan...
The list of “bad things” could range from gross but harmless spoilage to dangerous pathogens such as Clostridium botulinum. In the case of botulism, it’s the toxin produced from the bacteria that...
Congratulations to Jan Adamowski (Bioresource Engineering) and Elena Bennett (Natural Resource Sciences) on their induction into the Royal Society of Canada. The announcement was made in September,...
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