School of Human Nutrition - NOUVELLES

91ɬ��’s Bravo Gala shines a spotlight on research excellence

91ɬ�� — Thu, 14 May 2026 16:18:30 +0000

At event honouring 116 winners of major awards, keynote speaker and SSHRC Gold Medal recipient Myriam Denov emphasized the importance of listening.

91ɬ�� celebrated more than 100 researchers at the 21^st edition of Bravo, a gala event May 7 honouring the winners of major provincial, national and international research prizes and awards in 2025.

91ɬ�� awarded 16 new or renewed Canada Research Chairs

91ɬ�� — Wed, 13 May 2026 17:51:34 +0000

From fundamental physics to child well-being, 91ɬ�� researchers advance discovery across disciplines

91ɬ�� has been awarded $18.1 million in federal funding to support 16 Canada Research Chairs – six new and 10 renewed.

$1.25 million for 91ɬ�� research from the New Frontiers in Research Fund

91ɬ�� — Wed, 13 May 2026 17:34:01 +0000

Federal fund will support transformative high risk, high reward research across engineering, science, and medicine at 91ɬ��.

Macdonald Scholarship Reception

91ɬ�� — Tue, 05 May 2026 14:12:10 +0000

The most recent Macdonald Scholarship Reception was held with a shared sense of honour and pride on Tuesday, April 14, 2026. The occasion brought together members of the Macdonald community to celebrate both the excellence of its student awardees and the generosity of its donors, whose commitment continues to shape meaningful academic pathways.

Moderate UV light is best when it comes to boosting the vitamin D content of edible mushrooms, 91ɬ�� study finds

91ɬ�� — Mon, 04 May 2026 14:00:59 +0000

Researchers at 91ɬ�� have discovered that moderate ultraviolet (UV) light exposure is best when the technique is used to enhance vitamin D₂ in edible mushrooms. Excessive exposure leads to nutrient degradation or a plateau effect, they found. The paper also provides quantitative guidance.

The researchers’ work supports efforts to address vitamin D deficiency, which affects between 30 and 50 per cent of the world’s population, as well as enhance the nutritional value of mushrooms more broadly.

The Macdonald Campus Community Pays Tribute to Professor Varoujan Yaylayan

91ɬ�� — Mon, 27 Apr 2026 14:59:41 +0000

The Macdonald Campus community gathered on Friday, April 10, to celebrate the life and legacy of the late Professor Varoujan Yaylayan, PhD., who was a cherished faculty member of the Faulty of Agriculture and Environmental Sciences’ Department of Food Science and Agricultural Chemistry.

Study finds treating peanuts with cold plasma could make them less allergenic

91ɬ�� — Wed, 22 Apr 2026 14:16:33 +0000

Researchers at 91ɬ�� have found that briefly treating peanuts with cold plasma, an ionically charged gas that triggers chemical changes, reduces their potential to cause allergic reactions. The researchers say this is probably because the process causes changes to the protein structure, the part of the peanut that can trigger an immune response. The technology was also shown to improve functional properties important for food manufacturing.

91ɬ�� opens state-of-the-art greenhouse and research platform

91ɬ�� — Mon, 13 Apr 2026 19:42:42 +0000

91ɬ�� 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 91ɬ��’s English 3MT Competition

91ɬ�� — Mon, 13 Apr 2026 19:36:14 +0000

91ɬ��’s annual Three Minute Thesis (3MT) and Ma thèse 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.

91ɬ�� inaugurates new facilities at Macdonald Campus to advance teaching and research on climate‑resilient agriculture

91ɬ�� — Thu, 09 Apr 2026 10:32:51 +0000

91ɬ�� today inaugurated state‑of‑the‑art 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

91ɬ�� — Tue, 31 Mar 2026 17:23:50 +0000

91ɬ��’s Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three 91ɬ�� teams entered into this year’s Institute of Food Technologists Student Association (IFTSA) competitions have been selected as finalists. The teams will represent 91ɬ�� at the IFT Annual Meeting & Food Expo in Chicago in July 2026—one of the largest and most influential gatherings in the global food science community.

Building Canada’s Future Environmental Leaders

91ɬ�� — Thu, 12 Mar 2026 13:40:22 +0000

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. Stéphane Bayen, a leading voice in Food Science and Agricultural Chemistry, is helping drive this interdisciplinary program, which blends cutting‑edge analytical training with hands‑on experience across industry, government, and academia.

91ɬ�� researchers optimize process for converting human urine into clean energy

91ɬ�� — Mon, 16 Feb 2026 15:07:32 +0000

Researchers at 91ɬ�� 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 91ɬ�� research provides insights into which urine concentrations are optimal for this process.

In polar regions, microbes are influencing climate change as frozen ecosystems thaw, 91ɬ�� review finds

91ɬ�� — Mon, 26 Jan 2026 16:35:08 +0000

Microbes across Earth’s coldest regions are becoming more active as glaciers, permafrost and sea ice thaw, accelerating carbon release and potentially amplifying climate change, according to a new international review from 91ɬ��.

91ɬ�� researchers create shapeshifting materials that could power the next generation of soft robots

91ɬ�� — Fri, 23 Jan 2026 15:59:18 +0000

91ɬ�� engineers have developed new ultra-thin materials that can be programmed to move, fold and reshape themselves, much like animated origami. They open the door to softer, safer and more adaptable robots that could be used in medical tools that gently move inside the body, wearable devices that change shape on the skin or smart packaging that reacts to its environment.

91ɬ�� researchers identify a range of unexpected chemical contaminants in human milk

91ɬ�� — Tue, 20 Jan 2026 15:45:07 +0000

An interdisciplinary team including researchers at 91ɬ�� has found a range of unexpected chemical contaminants in human milk samples from Canada and South Africa. The chemicals include traces of pesticides, antimicrobials and additives used in plastics and personal-care products. The findings were published across five papers.

91ɬ�� professor awarded one of the eight science diplomacy chairs newly created by the Fonds de recherche du Québec

91ɬ�� — Tue, 16 Dec 2025 18:31:34 +0000

Ebenezer Miezah Kwofie, based at Macdonald Campus, will work to advance food sustainability in Africa

Ebenezer Miezah Kwofie, Assistant Professor in the Bioresource Engineering Department, has been awarded one of eight science diplomacy chairs newly created by the Fonds de recherche du Québec (FRQ).

Microencapsulated B-vitamins help dairy cows produce more milk with fewer emissions

91ɬ�� — Thu, 11 Dec 2025 16:38:40 +0000

A new international study led by 91ɬ�� in collaboration with Jefo Nutrition shows that supplementing dairy cow diets with microencapsulated B-vitamins can significantly reduce greenhouse gas emissions while increasing milk yield and quality. The use of the feed additive cut global warming potential, an internationally standardized measure of climate impact, by up to 18 per cent across seven countries.

Scientists decode the full range of oat genomes, opening the door to more nutritious, climate-smart crops

91ɬ�� — Fri, 28 Nov 2025 14:16:51 +0000

Researchers have cracked one of agriculture’s most complicated genomes, revealing long-hidden DNA rearrangements that could help scientists breed oats that are more resilient, nutritious and sustainable.

The study, by an international consortium that included researchers from 91ɬ�� and published in Nature, presents the first-ever “pangenome” and “pantranscriptome” of oats. These map all known oat genes and track how they behave across 33 varieties that grow around the world.

Harriet Kuhnlein awarded the Living Legend award

91ɬ�� — Mon, 31 Jul 2023 18:11:41 +0000

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

91ɬ�� — Fri, 15 Jun 2018 18:08:48 +0000

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’s annual conference – Nutrition 2018 – in Boston on June 10, 2018.

An elevator pitch for Keenoa

91ɬ�� — Fri, 15 Jun 2018 18:08:28 +0000

Professor Emerita recognized for work in traditional food systems

91ɬ�� — Tue, 24 Apr 2018 19:45:55 +0000

Harriet Kuhnlein, PhD, RD, FASN, FIUNS, LLD (honoris causa), Professor Emerita (91ɬ��) 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

91ɬ�� — Wed, 04 Apr 2018 19:49:22 +0000

If you participated in the MEDLIFE 91ɬ�� 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

91ɬ�� — Wed, 06 Sep 2017 18:29:08 +0000

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 91ɬ�� 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.

Eating protein three times a day could make our seniors stronger

91ɬ�� — Wed, 06 Sep 2017 18:26:05 +0000

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.