DNA Barcoding Featured in New York Times, Profs Make Headlines
November 05, 2013 - In the News
Research from the University of Guelph is featured in today's 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 today’s National Post. 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 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 Mail Tuesday. 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.
