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Dr. John Dutcher and his team developed a gentle isolation method, now protected under the PhytoSpherix patent, to preserve the natural structure of plant-based glycogen extracted from Ontario sweet corn.

This innovation—developed with support from the Ontario Agri-Food Innovation Alliance—has turned a renewable ingredient into a powerful skincare active that helps skin stay hydrated and resilient through changing climates.

Dr. Michael von Massow explains the cost will be similar to last year. Read the story: Your Thanksgiving turkey is cheaper this year. Dinner sides? Not so much

The University of Guelph will lead the construction and revitalization of critical agri-food research capacity, powered by a $41-million investment in Agricultural Research and Innovation Ontario (ARIO) research infrastructure from the Government of Ontario. 

This funding commitment reinforces U of G’s role as a cornerstone of Ontario’s agri-food innovation ecosystem and ensures that high-impact research can continue to deliver real-world solutions for Ontario’s producers, agribusinesses and researchers.

The University of Guelph food economist and Alliance research program director explained the economics of rising coffee bean price to Global News.

“We’ve seen some increases in disease and some decreases in yield that have lowered supply, and basic economics 101 — when supply goes down, prices go up,” he said in an interview on Monday.

Sometimes innovation isn’t fast and flashy: sometimes it’s slow and dirty.

It's Ontario Agriculture Week, and at the University of Guelph—Canada's Food University—we're celebrating fresh, homegrown food and the farmers, food industry workers and agri-businesses who bring it to our plates.

The fundamental starting point for growing healthy food is healthy soil. With long-term investment and expertise, soil grows productive plants, protects the environment and builds economic sustainability for producers.

Dr. Keith Warriner is the co-author of the new report released by the Food and Agricultural Organization (FAO), a United Nations agency that establishes global standards and guidelines in the field of food safety and indoor farming. 

Learn more: Are Indoor Farms Safe? New FAO Report Shares Risks

OAC’s Dr. Mohsen Yoosefzadeh Najafabadi, who heads the Dry Bean Breeding & Computational Biology Lab, is using AI in a new and innovative approach. His platform, BeanGPT, combines advanced logic and autonomous capabilities with generative AI to help breeders ask more insightful questions, predict outcomes, and find patterns that are difficult to identify without AI assistance.

The University of Guelph professor emeritus in the Department of Animal Biosciences has concentrated his research on nutritional management strategies that enhance early heifer growth, and the delivery of extra nutrients using drinking water, and water and feed combinations during times of physiological needs of the dairy cow and horse.

Read the story in Dairy Herd Management: Water: The Overlooked Nutrient in Dairy Farming

Dr. Milad Eskandari is using artificial intelligence (AI) and hyperspectral imaging to transform soybean breeding, enabling faster, smarter and more precise crop selection. The study, funded in part by the Ontario Agri-Food Innovation Alliance, demonstrated that hyperspectral vegetation indices combined with hybrid AI models – including deep neural networks – can accurately predict soybean yield and biomass.

Could a simple, nutrient-rich feed ingredient hold the key to managing one of the most elusive conditions in equine health? A new research U of G research initiative, led by Dr. Wendy Pearson and funded in part by the Ontario Agri-Food Innovation Alliance, aims to shed light on a little-understood and potentially widespread condition in horses: leaky gut syndrome.