McGill’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three McGill teams entered into this year’s Institute of Food...
A new NSERC CREATE initiative, MIXCHEM, is reshaping how Canada prepares researchers to confront the growing challenge of complex chemical mixtures in the environment. Prof. Stéphane Bayen, a...
Quebec’s food companies are adjusting to today’s regulatory and socio‑economic landscape by setting bold new targets. Reformulating products to meet these nutritional, sustainable, and pleasure...
Quebec’s food companies are adjusting to today’s regulatory and socio‑economic landscape by setting bold new targets. Reformulating products to meet these nutritional, sustainable, and pleasure...
In Canada, researchers from McGill University’s WELL-E Chair are using artificial intelligence to improve the welfare of dairy cows. At a farm in Montreal, high-definition cameras track cows’...
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