News

After completing the marine and freshwater biology program here at the University of Guelph (U of G), Melissa was exposed to working on land development projects through post grad job experience. She decided to pursue a career in planning after being inspired by the sight of development projects coming to life in rural and small-town areas. The M.Sc. Rural Planning and Development program at U of G is where she is conducting research on infrastructure innovations in rural communities, and gaining the tools and skills needed for her future as an accredited planner.

Rav Singh (B.Sc. in Natural Resource Management, 2016) is an advocate for food, climate, and environmental justice. She is the founder of Shade of Miti, a food and climate justice organization in Mississauga. We recently chatted with her about her role and the importance of creating sustainable and accessible food systems in the community. 

A newly discovered species of Listeria has been named to honour a University of Guelph food scientist and food safety expert who has made significant contributions to understanding these bacteria.

The name of the new species, Listeria farberi, recognizes the work of Dr. Jeffrey Farber, an adjunct professor of food microbiology in U of G’s Department of Food Science.

Continue reading "New Listeria Species Named for U of G Food Scientist" here.

Kelly Evans is a fourth-year environmental sciences student majoring in environmental biology. She was drawn to the University of Guelph by her passion for marine protection. Her primary study focus includes courses that highlight interactons between human activity and the environment. She hopes to pursue a career as a climate change specialist.

A research project aimed at the early detection and prevention of enteric and food-borne illnesses has received $1.15 million from the Ontario Research Fund (ORF).

The funding is the province’s contribution to a project valued at nearly $6.5 million.

Led by Dr. Lawrence Goodridge, a professor in the Department of Food Science, the three-year project is focused on using genomic science in the rapid detection of food-borne illness outbreaks – through a combination of wastewater monitoring and the monitoring of social media for keywords associated with specific illnesses.

A spicy hot sauce grown, brewed and bottled by University of Guelph food science students will be back again this year and this time it will be accompanied by a bold new sister sauce.

CannonFire – named in honour of Old Jeremiah, the naval gun that’s become a landmark on the U of G campus – will be back on sale again this winter, with students planning to bottle and sell more bottles than ever.

Dr. Alan Ker, a professor in the University of Guelph’s Department of Food, Agricultural and Resource Economics, has been named a Fellow of the Canadian Agricultural Economics Society (CAES).

The award is the highest honour given by CAES to its members.

Continue reading "U of G Prof Named Fellow of Canadian Agricultural Economics Society" here.

Crystal Mackay, B.Sc. (Agr.) ’93 is a well-known advocate for Canadian food and farming. She was recently named the Food Day Canada Coordinator. We chatted with her to learn more about Food Day Canada and her University of Guelph experience.

The School of Environmental Design and Rural Development (SEDRD) is pleased to welcome Afshin Ashari and Zannah Matson as new assistant professors in landscape architecture.

Afshin Ashari, comes to SEDRD from professional practice, most recently working with Brooks McIlroy Inc. in Toronto; an interdisciplinary firm of architects, landscape architects, planners, and urban designers.

That silky, gold-coloured tuft you normally discard along with your corncob husks is worth more than you think.

For the first time, a team of University of Guelph researchers has shown corn silks naturally contain diverse microbes, a finding that may point to a new strategy to protect the cob from fungal infections.

Their discovery of this corn silk microbiome may help improve breeding and farming practices to avert costly and harmful fungal outbreaks, protect one of the world’s three most important food crops and increase food security globally.