Engineering sciences - Agronomy & Food Science
Yogurt waste inspires researcher to innovate - with sourdough bread
If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you'll know how complex a single loaf can be.
UCalgary nutritionist co-pilots launch of online resource touting health benefits of fermented foods
Faculty of Kinesiology's Dr. Raylene Reimer advocates for addition of fermented foods to Canada's Food Guide Not long ago the public appetite for fermented foods was largely niche, the domain of specialty health food stores and trendy boutique grocers.
Nutritional information on alcoholic beverages: a misleading health halo
This type of information leads more people to believe that an alcoholic product is not harmful to their health.
Pumpkins to the rescue of the environment
A biofilter made from pumpkin peels could capture almost 100% of the lead present in water contaminated by this heavy metal.
Opinion: Canada needs more research on aging, nutrition and well-being in LTC
discusses the need to transform mealtimes in Canada's long-term care homes from a service to a meaningful form of care.
Microencapsulated B-vitamins help dairy cows produce more milk with fewer emissions
McGill-led study finds that by making production more efficient, the feed additive also reduced, on average, the amount of land and water needed for dairy herds . 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 greenhouse gas emissions while increasing milk yield and quality.
$7.5 million seed funding helps Upside Robotics plant the seeds for success
Upside Robotics secures new funding to accelerate the future of sustainable farming .
Selected Jobs
Growth Facilities and Research (Forages and Service Crops) Technician University of Guelph
