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Meshing Indigenous and Western ways of knowing and amplifying often unheard voices are the goals for two University of Guelph researchers who will receive a total of $1.9 million in new federal funding under the prestigious Canada Research Chairs (CRC) program.

The funding is part of a $151-million investment announced Jan. 12 by François-Philippe Champagne, federal minister of innovation, science and industry, for 188 new and renewed CRCs at 43 research institutions across Canada.

Free farm business management skills ranging from farm business planning to maintaining mental health will be offered through a new self-paced, virtual course being launched this month by the University of Guelph and partner organizations.

Believed to be the first of its kind in Canada, U of G’s new “Foundations in Agricultural Management” online certificate course will enable farmers, and especially younger producers, to brush up on their farm business management skills.

Evan was drawn to the University of Guelph (U of G) from the history and reputation of The Department of Food Science. When he is not camping, Evan keeps busy on campus through his involvement in the Food Science Club and Games Club. He plans to pursue a career in food product development in the future.

Acquiring knowledge is a lifelong process. Some may find that daunting, but others find it empowering. Brad Howie, an Anishinaabe master of environmental sciences student, falls into the latter category. He is a student at his core and his approach to learning is inspired by the Indigenous value of interconnectedness.

Brad believes the approach to sharing knowledge should be connected as well. Through research and interpretive signs, he has brought Anishinaabe teachings to the University of Guelph’s Arboretum.

Most, if not all, aspects of regional economies hinge on digital telecommunications infrastructure, yet rural and remote communities still face a pressing demand for better-quality internet connectivity.

Rural residents can pay up to three and a half times more to receive a slower download speed than urban residents – if internet is available at all.

The “digital divide” describes the phenomenon of a growing gap between members of society with and without sufficient access to technology, digital telecommunications and broadband services. 

Featuring Erik Lo, Food Science Certificate 1997, and Francis Lo, B.Comm. Agricultural Business 1997

What are the ingredients of true food innovation? As the founders of plant-based yogurt company Yoso, brothers Erik and Francis Lo know the recipe all too well.

Originally from Hong Kong, the Lo brothers belong to a long line of dairy-free food innovators. Their father majored in dairy science at Gatton Agricultural College in Australia before joining his own father in the family business of soy milk manufacturing in the 1940s.

Featuring Jackie Fisher, ADA 1982

“You’ve got to try the duck!” That’s the tagline for King Cole Ducks, printed on every product they make.

As one of Canada’s largest producers of ducks in North America, King Cole Ducks offers a wide range of products including smoked duck breast, wings, eggs and confit. The company started after Jim Murby, OAC ’32 and ’35, and his son, Bob, purchased a farm on the outskirts of Aurora, Ont., in 1951.

The Guelph Turfgrass Institute (GTI) has been a resource for the Canadian turfgrass industry for more than three decades. Founded in 1987, the GTI began as a partnership among the University of Guelph, the Ontario government and the turfgrass industry. Today the institute operates as a centre of research, education and service.

The institute previously occupied land that was slated for community development. In summer 2021, the GTI officially moved to its new location at 364 College Ave E. 

The OAC Class of 1951 celebrated its 70th anniversary in 2021. OAC ’51s have always had a close bond and reputation that other classes have aspired for. To honour this impressive milestone, we spoke with OAC alumnus Dr. Clay Switzer, to learn more about his student experience from 1947 to 1951. Clay is a well-known alumnus and former OAC dean and faculty member. 

Featuring Dr. Vivian Adams, PhD in Food Science 2015

Creating the next big food product requires attention to detail, the ability to think outside the box and an inquisitive mind.

Who is going to like this product? What is involved in the process? Why does it work like that? How can it be better?

These are just a few of the questions Vivian Adams must ask herself every day in solving challenging and unique problems in the food sector.