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Maintaining momentum in forages

It takes a long time to develop a new variety from scratch. Dr. Bruce Coulman of the University of Sask­atchewan recently recalled the start of his forage breeding career at Â鶹AV. Â鶹AV had allowed its forage breeding program to collapse, and had no breeding lines under development when Coulman started. Starting from scratch in 1976, Coulman registered his first forage variety in 1993.

[Bruce Coulman is a former professor from the Department of Plant Science and served as Departmental Chair]

Classified as: forage crops, forage breeding
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Published on: 3 Jan 2018

Keep the animal agriculture industry out of the new food guide

Researchers from Â鶹AV (Paul Thomassin) found that if Canadians ate less meat, and more fruits and vegetables, Canada's GDP would benefit. The authors recommended the government subsidize fruits and vegetables, and tax meat, in an effort to reduce chronic disease.

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Classified as: Paul Thomassin, Canada Food Guide, meat consumption
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Published on: 3 Jan 2018

RĂ©flexion sur l'agriculture avec la doyenne de la FacultĂ© de l'agriculture de l'UniversitĂ© Â鶹AV

En cette fin d'annĂ©e, nous vous proposons une rĂ©flexion sur l'agriculture avec une femme qui a consacrĂ© sa vie aux enjeux agricoles. Anja Geitmann est doyenne de la facultĂ© des sciences de l'agriculture et de l'environnement Ă  l'UniversitĂ© Â鶹AV.

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Classified as: agriculture, Anja Geitmann
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Published on: 18 Dec 2017

Alum recipient of Canada’s Volunteer Awards’ Emerging Leader Award (Quebec Region)

Congratulations to alum Valérie Toupin-Dubé, BSc (AgEnvSci)’16, recipient of the Canada’s Volunteer Awards’ Emerging Leader Award for the Quebec region!

“My village, Oka, has left a deep agricultural imprint on me. It formed my desire to bridge the gap between consumers and the hard-working farmers who provide us with three meals a day. As an agronomist, my commitment to children and families is to teach them where their food comes from so that they can consume better and live in a community that is more tightly knit and respectful of the environment.”

Classified as: Valérie Toupin-Dubé
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Published on: 14 Dec 2017

Professor Jeff Xia named CRC Chair (Tier 2)

Congratulations to Professor Jianguo (Jeff) Xia, Department of Animal Science and Institute of Parasitology, who has been named a Canada Research Chair (Tier 2)Ěý in Bioinformatics and Big Data Analytics.

Classified as: CRC Chair, Jianguo Xia
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Published on: 12 Dec 2017

Professors inducted into Royal Society of Canada

Congratulations to Jan Adamowski (Bioresource Engineering) and Elena Bennett (Natural Resource Sciences) on their induction into the Royal Society of Canada. The announcement was made in September, and the induction ceremony was held in late November.

CITATIONS:

Classified as: elena bennett, royal society of canada, Jan Adamowski
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Published on: 11 Dec 2017

Mercury decline in seabirds due to diet, not emission controls

For 47 years, biologists have plucked eggs from seabird nests along the British Columbia coast. Many of the eggs were collected from remote rocky islands surrounded by some of the world’s roughest seas.

In all, they collected 537 eggs from six species, including ancient murrelets, rhinoceros auklets and double-crested cormorants. Now these eggs are revealing new information about the way mercury finds its way into the ecosystem.

Classified as: Kyle Elliott, mercury, seabirds, emission controls
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Published on: 24 Nov 2017

Master blender behind world famous Northern Harvest rye

Some might see it as a quirky career path, to be sure, that leads one to an occupation in which their job — essentially — is to sip on whisky.

Joanna Zanin Scandella’s job title is an enviable one.

The Â鶹AV-educated Zanin Scandella is, officially, a master blender, an elite standing in the nomenclature of the alcohol industry. One does not just seek the wanted ads for a job as a master blender — they aspire to it.

Classified as: alumni, master brewer, whiskey
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Published on: 20 Nov 2017

Health experts raise concerns over cannabis drinks and lack of details from Ottawa

Unlike alcohol, which kills bacteria and toxins, Lawrence Goodridge argues, integrating cannabis in the place of alcohol may require a very different production process. “Because cannabis is a plant, there are certain concerns -- like the possibility of pesticides used in production, or the type of fertilizer used, or the potential presence of heavy metals that could be toxic to humans,” the Â鶹AV food safety expert explained to BNN in a telephone interview.

Classified as: cannabis, food safety, Lawrence Goodridge, safety
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Published on: 7 Nov 2017

La pollution est une tueuse en série

Un dĂ©cès sur six lui est attribuable chaque annĂ©e […] « C’est la première fois que l’on conclut que la pollution environnementale est une cause si importante de dĂ©cès », souligne le professeur Niladri Basu, chercheur Ă  l’UniversitĂ© Â鶹AV, qui a participĂ© Ă  l’étude publiĂ©e hier par la revue Lancet en partenariat avec l’Organisation des Nations Unies (ONU).

Classified as: environment, pollution, Niladri Basu, death
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Published on: 23 Oct 2017

The taste of the wines of California will be affected by the fire

Although it does not destroy the vineyards, the smoke may well make the grapes unusable, warns David Wees, professor at the faculty of Agriculture of Â鶹AV. “The biggest problem, it is the fine particles that settle on the fruits and stick on the skin,” he says.

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Classified as: david wees, fires, wine industry
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Published on: 18 Oct 2017

Le goût des vins de Californie sera affecté par les incendies

Après plus d’une semaine de brasiers, les flammes continuent de dĂ©vorer les vallĂ©es de Napa et Sonoma, sur la cĂ´te nord de la Californie, d’oĂą sont issus les meilleurs crus amĂ©ricains. Plusieurs exploitations, parfois centenaires, ont Ă©tĂ© totalement ou partiellement dĂ©truites. D’autres sont toujours couvertes d’un Ă©pais nuage de fumĂ©e. Bien qu’elle ne dĂ©truise pas les vignes, cette fumĂ©e pourrait bien rendre les raisins inutilisables, prĂ©vient David Wees, professeur Ă  la facultĂ© d’Agriculture de l’UniversitĂ© Â鶹AV.

Classified as: david wees, fires, wine industry
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Published on: 17 Oct 2017

Why are the leaves on Montreal's trees so green in October?

Unseasonably warm September could be cause of slight delay in leaves changing colour, Â鶹AV professor says. According to Jim Fyles, a forest ecology professor and director of the Morgan Arboretum, our city's trees have remained green a bit longer due to higher-than-average temperatures.

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Classified as: climate, Jim Fyles, autumn, leaves
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Published on: 4 Oct 2017

Mac Community comes together to bake pies

by Kathy MacLean

Over the summer a group of Mac staff members got together to kick around ideas for an activity that would bring the Macdonald community together at the start of the school year and would tie to Macdonald’s motto “Mastery for Service.” Once the seed was planted, it didn’t take long for the theme to emerge - #MacShares. The first #MacShares event – Apple Pies – was held on Monday, September 25th. The 80 available spots for the event were filled in a matter of days.

Classified as: #MacShares
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Published on: 27 Sep 2017

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 Â鶹AV in Canada studied the effects of protein consumption on muscle strength in seniors.

Older adults tend to get most of their protein from just one of their daily meals -- dinner -- whereas to help preserve their physical strength, protein consumption should be spread out throughout the day, the researchers conclude.

Classified as: senior health, nutrition
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Published on: 6 Sep 2017

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