(re)FORMULATION - How can we expand the range of available protein ingredients?

Thursday, May 2, 2024 10:00to12:00

Conference and webinar organized by McGill University's Consortium for Research, Innovation, and Transformation of Agri-Food (RITA)...

Artificial intelligence in the barn

Published: 2 April 2024

Imagine cows roaming freely in a barn equipped with cameras and sensors linked to artificial intelligence in a system that predicts their mood and lifespan. Implementing such a system is the...

From chocolate to home insurance, climate change is making life more expensive

Published: 2 April 2024

Rising costs of cocoa due to drought and disease affecting crop yields is proof of how global warming is hitting our pocketbooks, agronomist and economist Pascal Thériault, McGill Farm Management...

Lecture: James McGill Society

Monday, April 15, 2024 17:00to19:00

Dear Members and Friends of the James McGill Society: We look forward to seeing you at our next meeting on April 15th....

Shrinkflation in house brands

Published: 21 March 2024

Large retailers are reducing their formats to cut production costs in a period of high food inflation....

Eclipse events abound at McGill

Published: 21 March 2024

McGill will be hosting three solar eclipse events on April 8, one downtown, one at Macdonald campus, and another at the Gault Nature Reserve....

Undergraduate Students: Pre-Arrival Orientation: Immigration Essentials

Tuesday, April 23, 2024 10:00to11:30

/involvementCategory: International Student Services Remote Student services

Less polluting burps

Published: 15 March 2024

With its burps and farts, a dairy cow emits as much methane every year as a car driven 20,000 kilometers. Ottawa has just authorized the marketing of a feed additive that could transform the fight...

McGill ranked highest among Canadian university in the “Food Science & Technology” subject—Shanghai Global Ranking 2023

Published: 15 March 2024

According to the Shanghai Global Ranking 2023, McGill now ranks number one among Canadian universities by the “Food Science & Technology” academic subject. This trend is remarkable, as McGill...

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