New University of Guelph research at the Vineland Research and Innovation Centre, funded in part by the Alliance, is proving the old adage “apples to apples” may need some rethinking after a new study found apples are worth comparing and that texture and flavour are what drive consumer preferences.
The University of Guelph’s investments in teaching and research, people and organizations generate $8.6 billion for the national economy, according to the latest U of G economic impact report. The Ontario Agri-Food Innovation Alliance, a collaboration between U of G and the Ontario Ministry of Agriculture, Food and Rural Affairs, contributes $1.44 billion to Ontario’s GDP. This partnership benefits provincial industries by supporting research, commercialization and innovation, creating products and jobs, and increasing business productivity.
Alliance-funded researcher Dr. Christine Baes took Grey Bruce Farmers’ Week Dairy Day attendees on a genomic tour in January highlighting that the main benefits of genomics are improved selection accuracy and decreased generation interval.
Data generated at Ontario’s agri-food research centres is getting a big boost with the Research Centre Data Access Portal. It’s an innovative data management platform that’s bringing new stewardship standards to agri-food research, ensuring safe and secure data storage and giving researchers easier access to their research data. The made-at-Guelph portal is being integrated at Ontario’s agri-food research centres to strengthen and support innovative research for the agri-food sector.
In a new commentary, Alliance researchers Drs. Alfons Weersink and Michael von Massow discuss how Russia's invasion of Ukraine has affected food prices.
Establishing a diverse crop rotation is thought to be a strategy that farmers can use to improve soil health. But what are the environmental and economic benefits of the ecosystem services provided by diverse systems? It’s a question University of Guelph researchers set out to answer in a comprehensive five-year study.
An Alliance-funded research project, led by University of Guelph crop science professor Dr. Francois Tardif, aims to investigate cover crop concerns in order to provide concrete guidelines that will help more farmers adopt this important practice with confidence.
Department of Food, Agricultural and Resource Economics food economist Dr. Mike von Massow from U of G discussed cellular agriculture with tvo.org.
Marketing professor Dr. Sunghwan Yi with the Gordon S. Lang School of Business and Economics and applied nutrition researcher Dr. Paula Brauer in the College of Social and Applied Human Sciences have been studying nudging with funding from the Ontario Agri-Food Innovation Alliance.
Plant-Based Proteins: Recipes Made Easy-Peasy is a new, free cookbook created by researchers from the University of Guelph’s Guelph Family Health Study that integrates plant proteins into both new and well-loved recipes. This project was funded in part by OMAFRA through the Ontario Agri-Food Innovation Alliance.