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Growing up, my primary school would have a special day every year where students got to dress up as their future career choice. My peers would always show up to Career Day in polished outfits, with jovial expressions, ready and eager to answer the question, “What are you dressed as?” or “What do you want to be when you’re older?” In first through third grade, I remember not being too pressed to dress as anything serious because I had no idea what I wanted to do in the future. I was just enjoying the fun of it!

As an economics student, I never would have imagined getting experience in a field like communications. Upon starting my studies in the food, agricultural and resource economics (FARE) program, I couldn’t describe what the communications career choice even entailed. But one thing I knew for sure was that becoming an economist was out of the question for my future. 

Tom Smith, a technician in the Department of Plant Agriculture, received the Hidden Hero Recognition Award at the U of G Community Breakfast. Smith has worked for 37 years in peanut, canola and dry bean breeding. Working with Dr. Peter Pauls, he designs and executes field trials for variety development and for graduate student experimental projects.

Two University of Guelph professors have been named to the Royal Society of Canada (RSC) College of New Scholars, Artists and Scientists .

Dr. Melissa Perreault, Department of Biomedical Sciences, and Dr. Asim Biswas, School of Environmental Sciences, will join eight other U of G faculty members named to the prestigious group since its establishment in 2014.

Continue reading "Two U of G Researchers Named to Royal Society College" here.

Tyler Black, a PhD candidate in the School of Environmental Sciences, is studying the impacts of marine diesel oil spills on marine bivalves. 

He was recently awarded a prestigious Vanier Canada Graduate Scholarship through the Natural Sciences and Engineering Research Council for his PhD research.

Austin hails from the small town of Carlisle, Ontario just 30 minutes south of Guelph. During his undergraduate studies in international development at the University of Guelph (U of G) he completed a specialization in agricultural development and began to see himself pursuing a lifelong career in the field. The master's in capacity development and extension program allowed him to target his research skills in an area of rural development he was most interested in. Austin is currently researching new strategies for capacity development of agriculture in rural Ghana and hopes to see his findings put into practice in the future.

A group of landscape architecture graduate students are improving life by offering front-line workers the gift of rest.

While reflecting over the winter break in early 2021, Everett Dejong, founder of the One Bench One Tree project, decided something must be done to thank front-line workers for everything they have given during the COVID-19 pandemic.

The University of Guelph is quickly becoming a national and international leader in the early detection of the COVID-19-causing SARS-COV-2 virus in wastewater systems and the method’s success is helping make the University campus a safer one, says food science professor Dr. Lawrence Goodridge. 

Goodridge and his research team are using genomic science and engineering to pinpoint the virus in wastewater systems, including the U of G’s residence wastewater system. Their techniques have proven to be an effective tool in preventing the spread of COVID-19 on campus.

Dr. Rene Van Acker has been reappointed dean of the Ontario Agricultural College (OAC) for a five-year term.

The decision follows a review by a committee of faculty, students and staff led by Dr. Gwen Chapman, provost and vice-president (academic). The effective renewal date is Sept. 1, 2021.

“Under Dr. Van Acker’s leadership and guidance, OAC has experienced incredible growth and attained new levels of excellence, allowing us to remain at the forefront of agriculture and food, nationally and globally,” Chapman said.

The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to create that perfect chocolate that simplifies the traditional “tempering” process of repeatedly heating and cooling chocolate.

In a world first, a team led by food scientist Dr. Alejandro Marangoni discovered that adding a key component in cocoa butter fat to melted chocolate helps to hold it together and give it an ideal structure, simply and inexpensively.