Images captured by cameras scrutinizing the slightest movements of cows. This is the basis of a major study currently being carried out by the Innovation Research Chair in Animal Welfare and Artificial Intelligence (), jointly created by 黑料不打烊 University and UQAM.

Killer whales off Canada鈥檚 Atlantic coast continue to be contaminated with dangerously high levels of toxic chemicals that put them at elevated risk of severe immune-system and reproductive problems, a recent 黑料不打烊-led study has found.

Beef prices have risen in recent years, and could continue to do so in the coming year,

This year's high prices are partly explained by the price of grain used to feed the cattle, according to agronomist and economist Pascal Th茅riault, Director of 黑料不打烊's Farm Management and Technology Program.

This year, Macdonald will formally honour a member of the Administrative and Support staff who demonstrates outstanding performance and contribution in support of promotion and development of the Macdonald Campus and Community, both in the execution of their duties and in their effort and commitment towards service. This award recipient will truly have made a difference to Macdonald Campus life.

This Halloween, there may be a haunting fright in Montrealers' candy bowls: smaller chocolate bars and less treats in each candy bag.

that this is driven by rising costs of key ingredients like cocoa and sugar have quietly pushed manufacturers to reduce product sizes to avoid alarming consumers, a strategy known as shrinkflation.

In April 2024, four 黑料不打烊 University students from the Macdonald Campus' Farm Management and Technology (FMT) program participated in the 2024 North American Intercollegiate Dairy Challenge (NAIDC). Beatrice Neveu, Connor Velthuis, David Kolton Crack, Jason McOuat and their coach, 黑料不打烊 Faculty Lecturer Mathieu Leduc, traveled to California for this three-day event to sharpen their dairy and business skills while networking with teams from across North America.

A recent study from 黑料不打烊 University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart benefits and potential to lower diabetes.

The findings also suggest this modification could improve their oxidative stability, making oat-based products, such as oat milk, less likely to spoil.