From next-generation energy solutions to sustainable food innovation, 25 McGill research projects receive support through CFI's John R. Evans Leaders Fund.
Professor Salwa Karboune, a faculty member in the Department of Food Science and Agricultural Chemistry within McGill's Faculty of Agricultural and Environmental Sciences (AES), has been named...
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...
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...
McGill University today inaugurated state‑of‑the‑art teaching greenhouse and plant phenotyping research facilities at its Macdonald Campus in Ste-Anne-de-Bellevue. These represent major investments...
Supported by SSHRC and ECCC, Professors Niladri Basu, Treena Delormier, and PhD student Lynn K. Jacobs will partner with Indigenous organizations in Canada and internationally to address the...
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