School of Human Nutrition - NOUVELLES

ɬ�﷬ opens state-of-the-art greenhouse and research platform

ɬ�﷬ — Mon, 13 Apr 2026 19:42:42 +0000

ɬ�﷬ 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.

NRS M.Sc. Linda Nong Wins ɬ�﷬’s English 3MT Competition

ɬ�﷬ — Mon, 13 Apr 2026 19:36:14 +0000

ɬ�﷬’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.

ɬ�﷬ inaugurates new facilities at Macdonald Campus to advance teaching and research on climate‑resilient agriculture

ɬ�﷬ — Thu, 09 Apr 2026 10:32:51 +0000

ɬ�﷬ 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.

Food Science Students Selected as Finalists in IFTSA Student Competitions

ɬ�﷬ — Tue, 31 Mar 2026 17:23:50 +0000

ɬ�﷬’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three ɬ�﷬ teams entered into this year’s Institute of Food Technologists Student Association (IFTSA) competitions have been selected as finalists. The teams will represent ɬ�﷬ 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.

Building Canada’s Future Environmental Leaders

ɬ�﷬ — Thu, 12 Mar 2026 13:40:22 +0000

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 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.

ɬ�﷬ researchers optimize process for converting human urine into clean energy

ɬ�﷬ — Mon, 16 Feb 2026 15:07:32 +0000

Researchers at ɬ�﷬ 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 ɬ�﷬ research provides insights into which urine concentrations are optimal for this process.

In polar regions, microbes are influencing climate change as frozen ecosystems thaw, ɬ�﷬ review finds

ɬ�﷬ — Mon, 26 Jan 2026 16:35:08 +0000

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 international review from ɬ�﷬.

ɬ�﷬ researchers create shapeshifting materials that could power the next generation of soft robots

ɬ�﷬ — Fri, 23 Jan 2026 15:59:18 +0000

ɬ�﷬ 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.

ɬ�﷬ researchers identify a range of unexpected chemical contaminants in human milk

ɬ�﷬ — Tue, 20 Jan 2026 15:45:07 +0000

An interdisciplinary team including researchers at ɬ�﷬ 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.

ɬ�﷬ professor awarded one of the eight science diplomacy chairs newly created by the Fonds de recherche du Québec

ɬ�﷬ — Tue, 16 Dec 2025 18:31:34 +0000

Ebenezer Miezah Kwofie, based at Macdonald Campus, will work to advance food sustainability in Africa

Ebenezer Miezah Kwofie, Assistant Professor in the Bioresource Engineering Department, has been awarded one of eight science diplomacy chairs newly created by the Fonds de recherche du Québec (FRQ).

Microencapsulated B-vitamins help dairy cows produce more milk with fewer emissions

ɬ�﷬ — Thu, 11 Dec 2025 16:38:40 +0000

A new international study led by ɬ�﷬ 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. The use of the feed additive cut global warming potential, an internationally standardized measure of climate impact, by up to 18 per cent across seven countries.

Scientists decode the full range of oat genomes, opening the door to more nutritious, climate-smart crops

ɬ�﷬ — Fri, 28 Nov 2025 14:16:51 +0000

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 sustainable.

The study, by an international consortium that included researchers from ɬ�﷬ and published in Nature, presents the first-ever “pangenome” and “pantranscriptome” of oats. These map all known oat genes and track how they behave across 33 varieties that grow around the world.

Remembrance ceremony brings generations together to honour Canadian veterans

ɬ�﷬ — Mon, 10 Nov 2025 15:57:15 +0000

On November 6, the John Abbott–Macdonald Remembrance Day Ceremony united students, veterans, and community members in tribute to Canada’s armed forces. Held on the John Abbott College football field, the event featured moving speeches and a solemn wreath-laying at Macdonald Campus’s War Memorial.

Patrick Cortbaoui Appointed UNAI Vice Chair

ɬ�﷬ — Wed, 05 Nov 2025 20:23:23 +0000

Patrick Cortbaoui, Senior Managing Director of ɬ�﷬’s Margaret A. Gilliam Institute for Global Food Security, has been appointed Vice Chair for Outreach and Partnership for the United Nations Academic Impact (UNAI) SDG 2 Hub for the 2025–2027 term. This appointment recognizes Patrick’s ongoing leadership in advancing SDG 2 (Zero Hunger) through global academic collaboration.

Experts: Food insecurity in Quebec

ɬ�﷬ — Thu, 30 Oct 2025 14:59:18 +0000

Food bank use in Quebec in 2025 has hit record numbers, surpassing 3 million assistance requests, according to Food Banks Canada's HungerCount 2025 recent report. Employed people and students are among the fastest growing user groups, with food banks struggling to keep up with demand.

ɬ�﷬ experts are available to comment on this topic:

WELL-E: Rethinking Cow Care with AI

ɬ�﷬ — Wed, 22 Oct 2025 16:25:23 +0000

In Canada, researchers from ɬ�﷬’s WELL-E Chair are using artificial intelligence to improve the welfare of dairy cows. At a farm in Montreal, high-definition cameras track cows’ movements, ear positions, and walking patterns to gather behavioral data. These subtle signals help assess the animals’ physical and mental health.

Harriet Kuhnlein awarded the Living Legend award

ɬ�﷬ — Mon, 31 Jul 2023 18:11:41 +0000

Congratulations to Dr. Harriet Kuhnlein, Professor Emerita of Human Nutrition who was recently awarded the LIVING LEGEND award from the International Union of Nutritional Sciences in Tokyo!

An elevator pitch for Keenoa

ɬ�﷬ — Fri, 15 Jun 2018 18:08:48 +0000

Kudos to Anne-Julie Tessier, RD, PhD candidate in the School of Human Nutrition, who won the Elevator Pitch Contest organized by the Sight and Life Foundation at the last American Society of Nutrition’s annual conference – Nutrition 2018 – in Boston on June 10, 2018.

An elevator pitch for Keenoa

ɬ�﷬ — Fri, 15 Jun 2018 18:08:28 +0000

Professor Emerita recognized for work in traditional food systems

ɬ�﷬ — Tue, 24 Apr 2018 19:45:55 +0000

Harriet Kuhnlein, PhD, RD, FASN, FIUNS, LLD (honoris causa), Professor Emerita (ɬ�﷬) was recently recognized with a 2018 Alumni Recognition Award from the Health and Human Development Alumni Society of the Pennsylvania State University.

A Scarlet Key for Christine Ha

ɬ�﷬ — Wed, 04 Apr 2018 19:49:22 +0000

If you participated in the MEDLIFE ɬ�﷬ Macdonald Branch/Global Food Security Club Krispy Kreme fundraiser, the We Are Aware: Montreal Campaign, or the Mac Basket Food Drive, you likely crossed paths with the ever-cheery Christine Ha, U3, BScNutrSc (Global Nutrition).

Eating protein at all three meals could help seniors stave off muscle decline

ɬ�﷬ — Wed, 06 Sep 2017 18:29:08 +0000

New research from Canada suggests that over-60s should eat protein at all three daily meals to help stave off age-related muscle decline, which can contribute to loss of independence and falls.

Researchers at ɬ�﷬ in Canada studied the effects of protein consumption on muscle strength in seniors.

Older adults tend to get most of their protein from just one of their daily meals -- dinner -- whereas to help preserve their physical strength, protein consumption should be spread out throughout the day, the researchers conclude.

Eating protein three times a day could make our seniors stronger

ɬ�﷬ — Wed, 06 Sep 2017 18:26:05 +0000

Quebec researchers link protein distribution to greater mass and muscle strength in the elderly.

Loss of muscle is an inevitable consequence of aging that can lead to frailty, falls or mobility problems. Eating enough protein is one way to remedy it, but it would seem that spreading protein equally among the three daily meals could be linked to greater mass and muscle strength in the elderly.