OVC Prof to Be on Quirks and Quarks Saturday, Profs Make Headlines

November 08, 2013 - In the News

OVC Prof. Jeff Thomason will appear on CBC Radio's Quirks and Quarks Saturday at noon to answer a listener question about horses.

Thomason, Department of Biomedical Sciences, is known for his ability to "bring anatomy to life" and has earned international recognition for studying the form and function of the equine hoof and horse-hoof-track interactions.

For this episode, he will talk about horses' taste buds.

Hosted by Bob McDonald, Quirks and Quarks is an award-winning radio science program heard by a national audience of nearly 500,000 people in Canada and thousands more around the globe through a podcast.

Research from the University of Guelph was featured Tuesday in the New York Times . The story focuses on a study headed by Prof. Steve Newmaster. Using DNA barcoding, he found that the majority of herbal products on the market contain ingredients not listed on the label. The study was published earlier this month in the journal BMC Medicine. Newmaster is an integrative biology professor and botanical director of the Guelph-based Biodiversity Institute of Ontario, home of the Canadian Centre for DNA Barcoding.

Prof. Emma Allen-Vercoe was interviewed for a story in theNational Post this week. Allen-Vercoe, Department of Molecular and Cellular Biology, spoke on potential treatment options for patients struggling with the superbug. An expert in human gut microflora and its influence on health and disease, she has worked on developing synthetic feces to treat patients with C. difficile.

Guelph programs for helping new students adjust to university life were noted in a recent Maclean's magazine article. Barry Townshend, manager of the Centre for New Students, and Bruno Mancini, director of Counselling and Disability Services, discussed student support at U of G. Mancini also talked about a new credit course for students with diagnosed mental health issues, which will begin next fall.

Prof. Doug Goff, Department of Food Science, was interviewed for a Canadian Press article that was published in the Globe and Mailthis week. The story looks at safety issues and how to prevent food-borne bacterial illnesses. Goff discussed proper thawing of food removed from the freezer, including how to thaw meats, fish and cooked foods. He studies the physical chemistry, formation and structure of complex food systems, particularly dairy products and frozen foods.

Prof. Lynda Ashbourne is quoted in a Canadian Press story in the National Post. The article looks at how and why multi-generational family living is growing in Canada. Ashbourne, a professor in the Department of Family Relations and Applied Nutrition, discusses how it’s the norm in many cultures, and the challenges and benefits of such arrangements.

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Guelph, Ontario, N1G 2W1