News

The recent issues includes "Using yeast in sow diets to optimize piglet growth", a summary of U of G research recently published in the Journal of Animal Science. 

PhD student and HQP Scholar Hannah Christensen, Dr. Elijah Kiarie and Dr. Lee-Ann Huber, along with Hagen Schulze, the innovation and technical director at Livalta, write that their study has shown yeast additives are a promising alternative to in-feed antibiotics and zinc oxide (ZnO).

The food economy expert explains some of the complicated reasons food prices are staying up, from availability to foreign competition. Read the article in the Financial Post: High food prices here to stay even if inflation crisis may be over

Weese addressed the "particular concern" related to food animals in his conversation with CBC host Ismaila Alfa.

Weese is a professor in the Ontario Veterinary College and Director of U of G’s Centre for Public Health and Zoonoses (CPHAZ), which receives funding through the Ontario Agri-Food Innovation Alliance.

The results can help the poultry industry take rapid action.

Ontario Farmer spoke with Dr. Shayan Sharif and Dr. Rozita Dara, researchers in the Ontario Veterinary College's Department of Pathobiology and College of Engineering and Physical Sciences' School of Computer Science, respectively.

Helping to balance often-competing priorities in Canada’s rural communities is the goal for experts connected with the University of Guelph’s Ontario Agricultural College (OAC), including many researchers and graduates whose work reflects literal field experience.

Sharing research results on land use planning with practitioners is partly the focus for Dr. Sara Epp, who studies land use conflicts.

The U of G wheat breeding program is a feat of industry and government collaboration to supply the world with healthy grains. 

Together with private and public partners and a team of professional staff, graduate and undergraduate students, Dr. Helen Booker breeds varieties for disease resistance but also for traits economically critical to farmers: high yield, optimal maturity time, height and structural strength.

Since Booker took over leadership in 2020, the program has already brought five new varieties of wheat to market.

Is fresh Ontario-grown food on your plate this fall? Whether you’re celebrating the harvest or just enjoying seasonal produce, chances are you’re sampling the results of research and innovation coming from the Ontario Agri-Food Innovation Alliance.

For more than 150 years, the Government of Ontario and U of G have worked together for the benefit of the province’s food producers and processors. The collaboration, known as the Ontario Agri-Food Innovation Alliance, supports farmers so you can bring home healthy local food to your family.

When Clara Ziezold walked into a lecture hall one day during her undergrad at the University of Guelph, she couldn’t have known the guest speaker would set her on a course to research ways to improve reproductive efficiency for the Ontario turkey industry.

Now a PhD candidate in U of G’s Department of Animal Biosciences, Ziezold has completed several projects on the impact of lighting on turkey breeder hen performance, helping build a bigger body of work to support greater productivity for the turkey sector.

Visit us at the University of Guelph booth at the International Plowing Match in Lindsay, Ontario from October 1 to 5. See how U of G works with the Government of Ontario to support Ontario farmers and agri-businesses with research and innovation. We look forward to connecting and sharing the work we do to support the sector!

The booth is located in the Farming for the Future Building.

Huber was profiled on the Ontario Pork website and discusses some of her current projects at the Ontario Swine Research Centre.

“Farmers might not see it, but data that we generate at the University is then integrated into feeding programs on farms and is leading to improved growth,” she says in the article.

Read the profile: Leading Swine Research for Future Generations