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Study finds soy may be most nutritious milk replacement beverage
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
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Funding for McGill University will help boost the food economy
The province of Quebec has granted $5 million for creating and funding McGill University’s precompetitive food processing research consortium
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McGill students win food product development competitions
Two food science teams from McGill University take IFT15 by storm, winning two prestigious – and competitive – product development awards
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Salmonella research receives $10 million
Researchers at McGill and Université Laval have received funding to study Salmonella in fruits and vegetables
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A room-temperature frozen dessert is taking a Canadian food science team to IFT
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
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Technology will have pigs revealing their secrets
A new technique from researchers in Montreal may make sorting pork by quality much easier
