Food for Thought: Valorisation of biomass residues into chemicals


Online on Zoom

Our annual Food for Thought Public Lecture Series is entering its 22nd season of bringing timely science topics to the community: our neighbours, alumni, students, staff and faculty!

Until further notice, all lectures will be online (Zoom link below).

This year's theme: “Celebrating McGill's Bicentennial and the promise of a better tomorrow"

Dr. Marie-Josée Dumont, Associate Professor; William Dawson Scholar, McGill University

Dr. Marie-Josée Dumont obtained a PhD in Bioresource and Food Engineering from the University of Alberta, a Master's degree in Chemical Engineering and a Bachelor degree in Food Engineering from Université Laval. Her research targets the synthesis of high value specialty chemicals and responsive materials to accelerate the development of a strong bioeconomy. For example, her research group is currently focusing on the conversion of non-edible feedstocks into furanic compounds. These compounds have a broad spectrum of applications for the production of fuels, solvents, pharmaceuticals, and biobased polymers.

Zoom link | Meeting ID: 875 2596 7689

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