Jared Stoochnoff is a graduate student in the School of Environmental Sciences (SES). His research takes place in the Controlled Environment Systems Research Facility (CESRF) under the supervision of Dr. Mike Dixon and Dr. Thomas Graham, professors in SES.
More than 100 world leaders attending the COP26 climate summit have promised to end deforestation by 2030 — a goal that one University of Guelph ecologist says is promising but one that will be challenging to achieve.
Dr. Madhur Anand is an environmental science in the Ontario Agriculture College and the director of the Guelph Institute for Environmental Research (GIER). She says the goal of halting forest destruction will be difficult given that what drives it is a growing global population, agriculture and increasing per capita food consumption.
A new University of Guelph-designed material for surgical mask filters could offer a more breathable and sustainable alternative to traditional surgical masks.
Dr. Loong-Tak Lim , a food science professor in the Ontario Agricultural College, and graduate student Singam Suranjoy Singh have made a non-woven surgical mask filter from plant cellulose. The mask’s biodegradable filter was designed to mitigate the spread of COVID-19.
Originally hailing from New York, Louis Colaruotolo accepted a PhD opportunity in food science with Dr. Maria Corradini, associate professor in the Department of Food Science and Arrell Chair in Food Quality.
After working as a biologist on the west coast for 10 years, Janean Sharkey, a graduate student in the School of Environmental Sciences, decided to return to Ontario and pursue research of native bees in prairie grasslands.
“I’m looking at native bee communities in tallgrass prairie and oak savanna, which is a rare habitat type in Southern Ontario and how habitat management influences bee communities there,” says Janean, who is a member of Dr. Nigel Raine’s lab.
Victoria Awad is a recent food science graduate. She landed her dream job right out of university and now works as a meat inspector for the Canadian Food Inspection Agency (CFIA). We recently chatted with her to learn more about her role and experience at the University of Guelph.
Wearing gloves while shopping and wiping down food packaging at home may be unnecessary, as new University of Guelph research suggests the chances of getting infected with COVID-19 from grocery store surfaces are very low.
A team of U of G scientists, who swabbed hundreds of high-contact surfaces in grocery stores, found that none tested positive for SARS-CoV-2, the virus that causes COVID-19.
No surface location harboured SARS-CoV-2, from a payment station and a deli counter to the refrigerated food section or the carts and baskets.
A guided “sound-walk” recording that can accompany you in the woods, the country or the city wherever you are in the world, Inose/Field Trip produced at the University of Guelph invites listeners to reflect deeply on the land we walk upon and the diverse living things we encounter.
Continue reading "U of G Supports Unique Sound Project With Indigenous Perspective" here.
About 20 University of Guelph students, many in the University’s new bachelor of Indigenous environmental science and practice program (BIESP), waded into the Eramosa River this week for a hands-on experience of the life of water.
Sue Chiblow, who will become a professor in the School of Environmental Sciences (SES) as of Nov.1, co-led the “Water Is Life” excursion. An Anishinaabe woman and raised in Garden River First Nation, Chiblow said the students are learning to think about the environment through land-based learning that combines Indigenous and Western science.
Plans are underway to build on the grounds of the University of Guelph’s Arboretum a unique Indigenous research facility that is expected to be one of the first of its kind in Canada.
The new facility will be called Nokom’s House, from the Ojibway word for grandmother, “nokomis.” It will be a land-based learning space to be used by three Indigenous researchers, their students and collaborating Indigenous community members for research, engagement and ceremony.