The University of Guelph’s School of Hospitality, Food and Tourism Management (HFTM) recently marked its 50th anniversary by celebrating a $1-million donation to transform the program’s food lab into a state-of-the-art facility. The gift comes from Michel Eric Fournelle, who graduated from the former hotel and food administration program in 1992. “My experience as a
1.5-million gift will promote food literacy and help raise a healthier generation less prone to chronic disease.
A University of Guelph innovation may hold the secret to cleaning up harmful highway smog and industrial pollutants. Engineering professor Bill Van Heyst and his research team worked with the company EnvisionSQ on a series of patented SmogStop barriers that were installed along a stretch of Highway 401 in Toronto. Monitoring the barriers for eight
A new study by University of Guelph researchers explains why heart failure patients often have trouble with thinking and depression. “Neurosurgeons always look in the brain; cardiologists always look in the heart. This new study looked at both,” says Tami Martino, a professor in U of G’s Department of Biomedical Sciences and director of the Centre for
If you only knew what lurked under the grill of your prized barbecue, you would make much more of an effort to keep it clean – or hire someone to clean it for you. Enter the Canadian BBQ Boys, a business started by U of G students Matt McCoy and Michael Sutton. After their first
One of the University of Guelph’s founding presidents, William “Bill” Winegard died Jan. 31 at the age of 94. Hundreds of people attended a celebration of life service held on campus April 6 in War Memorial Hall. “Bill Winegard played a pivotal role in helping U of G become the institution that it is today,”
A University of Guelph engineering professor is on a quest to give meat-lovers the textures they savour in beef, chicken or fish while retaining the human and environmental health benefits associated with eating plants. Mario Martinez’s research project was one of eight international plant-based meat initiatives chosen to receive funding by the Good Food Institute,