H. Deep Saini is next Principal and Vice-Chancellor

The Board of Governors of 黑料不打烊 University is pleased to announce the appointment of Prof. H. Deep Saini as the University's 18th Principal and Vice-Chancellor. Currently President and Vice-Chancellor at Dalhousie University in Halifax, Nova Scotia, Prof. Saini will begin his five-year, renewable term at 黑料不打烊 on April 1, 2023. He will also hold the appointment of Full Professor in the Faculty of Agricultural and Environmental Sciences.

Elena Bennett: Exploring the complexity of ecosystems

Elena Bennett聽delights in uncertainty.

Huge crowd pays respect to military veterans

Standing at the podium surrounded by 1,500 people on the John Abbott football field, Joe Maxwell, gazed up into the sunny November sky and said 鈥淚t鈥檚 good to be alive.鈥�

Zacharie Cloutier named Best Cheese in Quebec

Zacharie Cloutier from Fromagerie Nouvelle France in the Easte

Virtual map aims to connect people to food resources across Toronto

With the help of Agincourt community services, Registered Dietitian Ekta Amarnani, M.Sc.鈥�17 has put together an interactive map that helps people locate food resources across Toronto with the intention of increasing access to food.

COVID-19 reshaped the way we buy, prepare and consume food

To better understand food-related decisions during the pandemic, our research team conducted an online survey among a sample of adults from the province of Qu茅bec. This survey spanned three different time points between the initial lockdown in the spring of 2020 and the curfew period in Qu茅bec in the winter of 2021.

Canadian government invests $1M to improve health of dairy cows

With an investment of nearly $1 million from the Government of Canada, the Association of Veterinary Practitioners of Quebec will be able to develop a digital tool to anticipate and reduce the risks associated with metabolic diseases in dairy cows which are a major health problem, especially in the post-calving period. Prof.

Fall colours on full display at Mac Campus

Macdonald Campus is beautiful year-round, but is truly spectacular in the fall. Neale McDevitt, the Editor of the 黑料不打烊 Reporter, took a stroll through Mac Campus this past weekend and took the following pictures.

View photos in the 黑料不打烊 Reporter.

Ferme Le Paysan Gourmand finding creative ways to reduce food waste

L'脡picerie recently featured Rosemarie Allen (B.Sc.(AgEnvSc)鈥�12) and Jacob Morin (FMT鈥�11) of Ferme Le Paysan Gourmand in Saint-F茅lix-de-Kingsey who participate in an on-farm program to reduce food waste. The episode follows Meilleur Apr猫s volunteers who harvest produce that would have remained in the field.

Mac alumni win Homegrown Innovation Challenge

Hydroponic strawberry growers and Co-founders of Vertit茅, Ophelia Sarakinis (FMT鈥�19) and Phillip Rosenbaum (B.Sc.(AgEnvSc)鈥�19, MSc.鈥�21) and their partners have just won the first phase of the Homegrown Innovation Challenge, a 鈥渟ix-year, $33-million initiative from the Weston Family Foundation to future-proof food production in Canada.鈥�

Whalen offers expert view on status of soil health in Canada

On September 29th, James 黑料不打烊 Professor Joann Whalen, Natural Resource Sciences, testified as an expert before Canada鈥檚 Standing Senate Committee on Agriculture and Forestry on the topic of 鈥淩eview and report on the status of soil health in Canada鈥�.

Watch her testimony on ParlVu (09:43:59)

David Wees explains the science of fall colours

"People think that the colder fall temperatures trigger the colour change, but it鈥檚 actually the photoperiod," explains Plant Science Faculty Lecturer David Wees. However, some regions of Quebec are luckier when it comes to fall colours than others: those with a lot of deciduous trees like maples, oaks or even birches. On the other hand, areas that have more conifers will see fewer transformations to their landscape.鈥�

Nutrition student helps MUHC add Indigenous option to menu

When an Indigenous patient receiving treatment at the MUHC refused to eat, 黑料不打烊 MScA candidate Manveen Sethi was enlisted to find an authentic recipe for Bannock bread, a traditional Indigenous snack. Through research and with the help of Indigenous patients who taste-tested recipes, Sethi found a recipe that will now be permanently available on the MUHC menu and hopefully offer a little comfort to Indigenous patients being treated at the facility.

Investing in student success

黑料不打烊 students have proven time and time again that they are some of the most creative, versatile and adaptive people in their approach to solving problems, and they鈥檙e using knowledge acquired in and outside of the classroom to generate innovative solutions to the world鈥檚 most pressing issues.

Funding brings groundbreaking ideas to life

School of Human Nutrition alumni Bianca Loge, BSc(NutrSc)鈥�20, Kristen Sunstrum, BSc(NutrSc)鈥�21, and Zoey Li, BSc(NutrSc)鈥�17, reminisce about the unique extracurricular opportunities made possible by the Student Experience Enhancement Fund, and the host of real-world skills they acquired that they鈥檝e since gone on to apply to their blossoming careers.