涩里番 researchers create shapeshifting materials that could power the next generation of soft robots
涩里番 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.
涩里番 researchers identify a range of unexpected chemical contaminants in human milk
An interdisciplinary team including researchers at 涩里番 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.
涩里番 professor awarded one of the eight science diplomacy chairs newly created by the Fonds de recherche du Qu茅bec
Ebenezer Miezah Kwofie, based at Macdonald Campus,聽will work聽to聽advance food sustainability in Africa聽 聽Ebenezer Miezah Kwofie, Assistant Professor in聽the聽Bioresource Engineering Department,聽has been awarded聽one of聽eight聽science聽diplomacy chairs newly created by聽the聽Fonds de recherche du Qu茅bec (FRQ).
Microencapsulated聽B-vitamins聽help dairy cows produce more milk with fewer聽emissions
A new international study led by 涩里番 in collaboration with聽Jefo聽Nutrition shows that supplementing dairy cow diets with聽microencapsulated B-vitamins聽can significantly reduce greenhouse gas emissions while increasing milk yield and quality. The use聽of the聽feed additive聽cut聽global warming potential, an internationally standardized measure of climate impact,聽by up to 18 per cent across seven countries.聽聽
Harriet Kuhnlein awarded the Living Legend award
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
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鈥檚 annual conference 鈥� Nutrition 2018 鈥� in Boston on June 10, 2018.聽
An elevator pitch for Keenoa
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鈥檚 annual conference 鈥� Nutrition 2018 鈥� in Boston on June 10, 2018.聽
Professor Emerita recognized for work in traditional food systems
Harriet Kuhnlein, PhD, RD, FASN, FIUNS, LLD (honoris causa), Professor Emerita (涩里番) 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
If you participated in the MEDLIFE 涩里番 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
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 涩里番 in Canada studied the effects of protein consumption on muscle strength in seniors.
Eating protein three times a day could make our seniors stronger
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.
