鶹ýվ

The most recent Macdonald Scholarship Reception was held with a shared sense of honour and pride on Tuesday, April 14, 2026. The occasion brought together members of the Macdonald community to celebrate both the excellence of its student awardees and the generosity of its donors, whose commitment continues to shape meaningful academic pathways.

Published on: 5 May 2026

Researchers at 鶹ýվ have discovered that moderate ultraviolet (UV) light exposure is best when the technique is used toenhance vitamin D₂ in edible mushrooms. Excessive exposureleads to nutrient degradation or a plateau effect, they found. The paper alsoprovidesquantitative guidance.

Theresearchers’worksupportsefforts to address vitamin D deficiency, which affects between 30and50 per cent of the world’s population, as well as enhance the nutritional value of mushrooms more broadly.

Classified as: Valerie Orsat, Augustine Edet Ben, Mushrooms, vitamin D, ultraviolet light
Published on: 4 May 2026

The Macdonald Campus community gathered on Friday, April 10, to celebrate the life and legacy of the late Professor Varoujan Yaylayan, PhD., who was a cherished faculty member of the Faulty of Agriculture and Environmental Sciences’ Department of Food Science and Agricultural Chemistry.

Published on: 27 Apr 2026

Researchers at 鶹ýվhavefound thatbrieflytreating peanuts with cold plasma, an ionically charged gas that triggers chemical changes,reducestheir potentialto cause allergic reactions.The researchers say this isprobably because the processcauseschanges to the protein structure,the part of the peanut thatcantrigger an immune response.The technologywas also shown toimprovefunctional properties important for food manufacturing.

Classified as: Vijaya Raghavan, peanuts, Food allergies, cold plasma
Published on: 22 Apr 2026

鶹ýվ has officially opened a new teaching greenhouse and advanced plant phenotyping facilities at its Macdonald Campus, marking a major investment in climate-focused agricultural education and research. Designed for hands-on undergraduate and graduate training, the sustainable greenhouse features controlled growing bays, teaching labs, tissue culture facilities and classrooms, giving students direct experience with modern, climate-smart production systems.

Classified as: ecp3
Published on: 13 Apr 2026

鶹ýվ’s annual Three Minute Thesis (3MT) and Ma thèse en 180 secondes (MT180) competitions showcased the diversity of graduate research, with finalists presenting complex topics in just three minutes to a general audience. Held on April 1 at the Faculty Club, the event highlighted research ranging from neuroscience and mental health to musicology and ecology.

Classified as: 3MT Competition
Published on: 13 Apr 2026

鶹ýվ 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 in teaching and research focused on food security, crop resilience and sustainable agriculture.

Classified as: Macdonald Campus, 鶹ýվ
Published on: 9 Apr 2026

鶹ýվ’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three 鶹ýվ teams entered into this year’s Institute of Food Technologists Student Association (IFTSA) competitions have been selected as finalists. The teams will represent 鶹ýվ at the IFT Annual Meeting & Food Expo in Chicago in July 2026—one of the largest and most influential gatherings in the global food science community.

Classified as: IFT
Published on: 31 Mar 2026

A new NSERC CREATE initiative, MIXCHEM, is reshaping how Canada prepares researchers to confront the growing challenge of complex chemical mixtures in the environment., a leading voice in Food Science and Agricultural Chemistry, is helping drive this interdisciplinary program, which blends cutting‑edge analytical training with hands‑on experience across industry, government, and academia.

Classified as: Stephane Bayen
Published on: 12 Mar 2026

Researchers at 鶹ýվ have improved the efficiency of a method for converting human urine into clean energy.

The method employs microbial fuel cells (MFCs), which use bacteria to turn organic waste into electricity, providing a sustainable and low-cost means of treating wastewater while generating energy from an abundant source. The 鶹ýվ research provides insights into which urine concentrations are optimal for this process.

Classified as: Vijaya Raghavan, microbial fuel cells, development of sustainable technology, wastewater treatment, renewable energy
Published on: 16 Feb 2026

Microbes across Earth’s coldest regions are becoming more active as glaciers,permafrostand sea ice thaw, accelerating carbon release and potentially amplifying climate change, according to a new international reviewfrom鶹ýվ.

Classified as: Lyle White, Scott Sugden, Christina Davis, Arctic climate, microbes, climate & global modelling, climate change
Published on: 26 Jan 2026

鶹ýվ 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 more adaptable robots that could be used in medical tools that gently move inside the body, wearable devices that change shape on the skin or smart packaging that reacts to its environment.

Classified as: Hamid Akbarzadeh, Marta Cerruti
Published on: 23 Jan 2026

An interdisciplinary team including researchers at 鶹ýվ has found a range of unexpected chemical contaminants in human milk samples from Canada and South Africa. The chemicals include traces of pesticides, antimicrobials and additives used in plastics and personal-care products. The findings were published across five papers.

Classified as: Stephane Bayen, Jonathan Chevrier, breast milk, human milk, chemical exposure, breastfeeding
Published on: 20 Jan 2026
Ebenezer Miezah Kwofie, based at Macdonald Campus,will worktoadvance food sustainability in Africa

Ebenezer Miezah Kwofie, Assistant Professor intheBioresource Engineering Department,has been awardedone ofeightsciencediplomacy chairs newly created bytheFonds de recherche du Québec (FRQ).

Classified as: Department of Bioresource engineering
Published on: 16 Dec 2025

A new international study led by 鶹ýվ in collaboration with shows that supplementing dairy cow diets withmicroencapsulated B-vitaminscan significantly reduce greenhouse gas emissions while increasing milk yield and quality. The useof thefeed additivecutglobal warming potential, an internationally standardized measure of climate impact,by up to 18 per cent across seven countries.

Classified as: Ebenezer Miezah Kwofie, Prince Agyemang, greenhouse gas emissions, agricultural pollution, food & sustainability, cows, dairy cow management, vitamin B
Published on: 11 Dec 2025

Pages

Back to top