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.
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 (麻豆社) 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 麻豆社 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 麻豆社 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.
