A recent study from McGill University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart...
Progress in Understanding the Molecular Oxygen Paradox: Defining how mitochondria generate hydrogen peroxide for cell signaling and the redox regulatory mechanisms used to control its production...
The Canadian Food Inspection Agency recently approved gene editing for use in breeding new crop varieties, meaning plant breeders can now apply the technology to their work. Gene editing has the...
Pictured (from left to right): McGill/Mac representatives Ingrid Chiraz and Andrew Churchill; grad students: Jasmine Muszik, Mehtab Singh, Aylish Marshall; JAC representatives Sean Hughes and Karim...
On May 18, 97 laureates were celebrated at the Bravo 2022 gala, an event honouring McGill researchers and scholars across disciplines who won special awards, memberships, and prizes during the...
In a study published recently in Proceedings of the National Academy of Sciences, McGill University researcher Jaswinder Singh and co-authors describe a new protein that could greatly improve brewing.
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