Congrats to Taco Belles Veronica Jaramillo and Priscilla Leftakis for their second-place finish in the Maple Innovation Challenge. The competition was sponsored by Quebec maple syrup producers, the Maple Products Corporation and the Canadian Institute of Food Science & Technology (CIFST). Their product? A maple vegan hot chocolate mix.
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Published on: 16 Feb 2023
Golden Bar (Wayne Sawka, Sky Castaing and Anas AlHouran), Cold Noodle (Jinyu Zhou, Zijing Yu, Xinyi Liu, Xiyuan Shang and Simin Tan) and Taco Belles (Veronica, Jaramillo and Priscilla Leftakis) are three Macdonald Campus teams advancing to round two of the competition.
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Published on: 30 Nov 2022
Liquid chromatography coupled to quadrupole time-of-flight (LC-Q/TOF) is proving one of the most comprehensive methods for testing food authenticity, according to Dr StĂ©phane Bayen, an Associate Professor in the Department of Food Science and Agricultural Chemistry at ɬŔď·¬.
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Published on: 2 May 2022
On March 26th, Minister of Agriculture, Fisheries and Food, Mr. AndrĂ© Lamontagne, announced grants totaling $7.1M to three organizations engaged in the food processing sector, including $6M in funding to The Consortium for Research, Innovation and Transformation of Agrifood (RITA) at ɬŔď·¬ over the next 5 years.Â
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Published on: 27 Mar 2022
ɬŔď·¬ has joined Moderna’s program, which aims to accelerate innovation and enable new vaccines and medicines for emerging and neglected infectious diseases through collaborative research and preclinical development. ɬŔď·¬ is the first university in Canada to join this program as it ramps up its international rollout.
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Published on: 25 Mar 2022
ɬŔď·¬ has joined Moderna’s program, which aims to accelerate innovation and enable new vaccines and medicines for emerging and neglected infectious diseases through collaborative research and preclinical development. ɬŔď·¬ is the first university in Canada to join this program as it ramps up its international rollout.
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Published on: 25 Mar 2022
On December 13th at a ceremony hosted by the Canadian Governor General’s Office in Ottawa, Ebrahim (Eby) Noroozi, MSc'78 (Food Science and Agricultural Chemistry), was presented with The Sovereign’s Medal for Volunteers in the presence of Her Excellency the Right Honourable Mary Simon, Governor General of Canada.
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Published on: 17 Dec 2021
Rassembler des entreprises concurrentes autour d’une mĂŞme table avec des chercheurs pour innover : c’est le dĂ©fi sur lequel mise, depuis 2017, le Consortium de recherche et d’innovation sur la transformation alimentaire (RITA) Ă l’UniversitĂ© ɬŔď·¬. Et ça marche.
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Published on: 16 Nov 2021
During the last year and a half, the world’s attention has been focused squarely on SARS-CoV-2, the coronavirus that causes COVID-19. While deadly, this virus is only one of many pathogens that threaten our well-being. For many years, scientists have been warning about another microscopic menace: drug-resistant microbes.
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Published on: 4 Oct 2021
Setting the standard in the fight against food fraud
Published on: 15 Jun 2021
[Authors: Bridget O'Brien is a 4th year undergraduate student in the Faculty of Science (Microbiology & Immunology), and an Honours student with Dr Ronholm. This paper stems from her NSERC USRA research project with Dr Ronholm in the summer 2020; Dr Jennifer Ronholm is an Assistant Professor in both the Departments of Animal Science and Food Science, whose research focuses on the microbiome of food-producing animals]
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Published on: 10 Dec 2020
In an age of mass food production and distribution, ɬŔ﷬’s Food Safety and Quality Program has been working toward developing innovative ways to ensure safety in the Canadian and global food supply chain. And with forward-thinking researchers like Dr. Xiaonan Lu at its helm, the program is well on its way to fulfilling that mission.
Lu, the newly appointed Ian and Jayne Munro Chair in Food Safety and a leader in the field of food safety and food microbiology, is excited to shift the research he started seven years ago to ɬŔ﷬’s Macdonald Campus.
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Published on: 14 Sep 2020
Plus de 450 personnes ont officiellement contracté la bactérie salmonelle de souche Newport au Canada cet été, dont 23 au Québec. Selon l’Agence canadienne d’inspection des aliments (ACIA), une personne en est possiblement morte, tandis que 66 personnes ont dû être hospitalisées.
...Qu’est-ce que la salmonellose ?
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Published on: 9 Sep 2020
| Caitlin MacDougall
During the 2020 edition of the Institute of Food Technologists (IFT) annual conference, held virtually on July 13-15, two Macdonald Campus Food Science teams representing ɬŔď·¬ competed as finalists in the prestigious 2020 Smart Snacks for Kids Product Development Competition and the 2020 Developing Solutions for Developing Countries Competition.
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Published on: 22 Jul 2020
Jennifer Ronholm, professeure adjointe au Département des sciences animales et au Département des sciences de l’alimentation et de la chimie agricole, nous parle de sécurité au super marché et offre quelques conseils pratiques afin de se protéger du SARS-CoV-2 lorsque vous faites vos courses. Dans le cadre de ses recherches, elle utilise des techniques de séquençage de prochaine génération pour étudier l’effet du microbiome des animaux destinés à la consommation sur la qualité des aliments ainsi que l’effet du microbiome des aliments sur la santé humaine.
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Published on: 18 Jun 2020
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