Prof. Amar Mohanty, Department of Plant Agriculture, works to engineer biocomposite materials used for sustainable packaging, green auto parts and various other applications.
Prof. Paul Spagnuolo, Department of Food Science, has discovered that a lipid derived from avocados known as Avocatin B, can be used as a treatment for Acute Myeloid Leukemia.
Prof. Neil Rooney, School of Environmental Sciences, is striving to develop tools that can help us assess the environmental effects of multiple stressors on whole food webs.
Prof. Alfons Weersink, Department of Food, Agriculture and Resource Economics, is investigating the intersection of policy, people and the planet.
Just one example of how instructors are pivoting their course instruction for Fall 2020.
A unique course with online and classroom components, and a 40-hour experiential learning opportunity in the agri-food sector working with government, businesses or an organization.
University of Guelph has grown to become one of Canada’s top comprehensive, research-intensive universities and a global leader in research innovation.
Soils at Guelph is an outreach initiative working to increase awareness of soil research. It facilitates collaboration and knowledge exchange among stakeholders, including farmers, researchers, industry, government, and the general public.
Art is a professor in the Department of Food Science. His research relates to dairy science and technology, especially cheese science, including cheese safety.
Yu Na is an economics professor in the Department of Food, Agricultural and Resource Economics who studies how food price uncertainty affects food security, development and trade.