Department of Food Science and Agricultural Chemistry

Food Authenticity Seminar Series: Fighting Food Fraud with Data

megan.liley@mcgill.ca — Mon, 04 Nov 2024 21:44:50 +0000

The adulteration of food for economic gain is a global phenomenon and rising in severity due to the globalization of the world’s supply chain and the economic crisis caused by the invasion of Ukraine.

Food Authenticity Seminar Series: A Look at Digital Traceability

megan.liley@mcgill.ca — Mon, 04 Nov 2024 21:44:50 +0000

Navigating the Supply Chain: Digital Traceability as a Pillar of Food Authenticity Management

Food Authenticity Seminar Series: Developing Advanced Analytical Techniques to Combat Food Fraud

megan.liley@mcgill.ca — Mon, 04 Nov 2024 21:44:50 +0000

Developing Advanced Analytical Techniques to Combat Food Fraud

Stéphane Bayen appointed Chair of the Department of Food Science and Agricultural Chemistry

megan.liley@mcgill.ca — Mon, 04 Nov 2024 20:53:52 +0000

Professor Stéphane Bayen has been appointed as the new Chair of the Department of Food Science and Agricultural Chemistry effective September 1, 2023 until June 30, 2028. Dr. Bayen received his Ph.D. in Analytical Chemistry from the National University of Singapore in 2005.

How can the use of plastics in agriculture become more sustainable?

megan.liley@mcgill.ca — Mon, 04 Nov 2024 20:53:52 +0000

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

Experts: WHO's cancer research agency to list aspartame sweetener a possible carcinogen

megan.liley@mcgill.ca — Mon, 04 Nov 2024 20:53:52 +0000

Aspartame, used in products such as diet sodas and chewing gum, will soon be listed as "possibly carcinogenic to humans" for the first time by the International Agency for Research on Cancer (IARC), the World Health Organization's (WHO) cancer research arm. (Reuters)

Take a look inside this Montreal restaurant's basement farm

megan.liley@mcgill.ca — Mon, 04 Nov 2024 20:53:52 +0000

A restaurant in Montreal's Southwest borough is taking a more direct interpretation of "farm to table," growing much of their produce in the basement, refurbished with cooling, lighting, and humidity systems.

Café Monk co-owners Peter Simard and Eric Pineault call the refurbished bunker Ferme Fortuna. Since building the farm during the pandemic, when produce prices were spiking and stock was unreliable, they've used the farm to supplement the menu and sell the surplus to nearby restaurants.