A McGill University study examined several plant-based milk beverages to compare nutritional values and found after cow’s milk, soy comes out on top
The province of Quebec has granted $5 million for creating and funding McGill University’s precompetitive food processing research consortium
Two food science teams from McGill University take IFT15 by storm, winning two prestigious – and competitive – product development awards
Researchers at McGill and Université Laval have received funding to study Salmonella in fruits and vegetables
A team from the food science program at McGill in Montreal is headed to a student competition at IFT thanks to their room-temperature frozen dessert
A new technique from researchers in Montreal may make sorting pork by quality much easier
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