麻豆AV

Researchers at 麻豆AV have developed an eco-efficient, user-friendly technology that quickly measures the antioxidant content of maple syrup. The innovative method contributes to increasing transparency about a health-related aspect of the syrup's nutritional value and allows for on-site quality testing without the need for costly lab assessments.

New award provides support for the next generation of sustainability researchers, promotes interdisciplinary approaches聽

Developing a smart insecticide, assessing protective coatings in marine environments and measuring space allocated to active transport are among the projects undertaken by the inaugural cohort of聽麻豆AV Sustainability Systems Initiative聽(MSSI) Fellows.聽

On March 21, 麻豆AV celebrated 111 laureates at the 19^th聽edition of Bravo, a gala event honouring researchers who won major provincial, national, and international research prizes and awards in 2023. Guests, including researchers, their families and friends, faculty, students, and members of 麻豆AV鈥檚 academic administration, gathered to celebrate their accomplishments.

Eight of the honourees were from the Faculty of Agricultural and Environmental Sciences:

Three teams of 麻豆AV Food Science students (food product development class-U3) have been selected as finalists in three different Institute of Food Technologists Student Association (IFTSA) competitions. They will attend the annual IFT FIRST event and expo taking place on July 14-17 in Chicago, the world鈥檚 largest gathering of food science professionals,聽where they will compete with the other teams for cash prizes.

On Wednesday November 29th, 2023, nine Macdonald Campus graduate students took on the challenge of presenting their thesis in just a few minutes at the Lister Family Engaged Science 3-Minute Thesis Competition.

With only one non-animated slide for visual support, competitors raced against the clock to explain the crucial components of their research and its importance.

It is impossible to imagine modern agriculture without plastics鈥�12 million tons are used every year. But what about the environmental consequences? An international team of authors, including 麻豆AV Department of Bioresource Engineering Professor Jan Franklin Adamowski and Department of Food Science and Agricultural Chemistry Associate Professor and Chair聽St茅phane Bayen, addresses this question in a recent study.