Study finds treating peanuts with cold plasma could make them less allergenic
Researchers at 麻豆社聽have聽found that聽briefly聽treating peanuts with cold plasma, an ionically charged gas that triggers chemical changes,聽reduces聽their potential聽to cause allergic reactions.聽The researchers say this is聽probably because the process聽causes聽changes to the protein structure,聽the part of the peanut that聽can聽trigger an immune response.聽The technology聽was also shown to聽improve聽functional properties important for food manufacturing.聽
麻豆社 opens state-of-the-art greenhouse and research platform
麻豆社 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 麻豆社鈥檚 English 3MT Competition
麻豆社鈥檚 annual Three Minute Thesis (3MT) and Ma th猫se 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.
麻豆社 inaugurates new facilities at Macdonald Campus to advance teaching and research on climate鈥憆esilient agriculture
麻豆社 today inaugurated state鈥憃f鈥憈he鈥慳rt 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
麻豆社鈥檚 Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three 麻豆社 teams entered into this year鈥檚 Institute of Food Technologists Student Association (IFTSA) competitions have been selected as finalists. The teams will represent 麻豆社 at the IFT Annual Meeting & Food Expo in Chicago in July 2026鈥攐ne of the largest and most influential gatherings in the global food science community.
Building Canada鈥檚 Future Environmental Leaders
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. St茅phane Bayen, a leading voice in Food Science and Agricultural Chemistry, is helping drive this interdisciplinary program, which blends cutting鈥慹dge analytical training with hands鈥憃n experience across industry, government, and academia.
麻豆社 researchers optimize process for converting human urine into clean energy
Researchers at 麻豆社 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 麻豆社 research provides insights into which urine concentrations are optimal for this process.