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...
McGill University engineers have developed new ultra-thin materials that can be programmed to move, fold and reshape themselves, much like animated origami. They open the door to softer, safer and...
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...
Microbes across Earth’s coldest regions are becoming more active as glaciers, permafrost and sea ice thaw, accelerating carbon release and potentially amplifying climate change, according to a new...
Researchers have cracked one of agriculture’s most complicated genomes, revealing long-hidden DNA rearrangements that could help scientists breed oats that are more resilient, nutritious and...
A new international study led by McGill University in collaboration with Jefo Nutrition shows that supplementing dairy cow diets with microencapsulated B-vitamins can significantly reduce...
Get to know the exciting research our graduate students are working on in this seminar series. Talks will be divided into sections (see below). Everyone is welcome to attend. /nrsCategory: Graduate...
Get to know the exciting research our graduate students are working on in this seminar series. Talks will be divided into sections (see below). Everyone is welcome to attend. /nrsCategory: Graduate...
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