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Features

Chris Kimmerer and Nicholas Bannon smiling for a photo together.

OAC Agri-Food Economics Grads Examine How Climate Change Impacts Farmland Values

Climate change is reshaping farmland - influencing crop yields, water availability, overall productivity and land values. Understanding these changes is crucial for farmers, policymakers, and economists alike. Two recent graduates of the Ontario Agricultural College (OAC) have published their research in the Journal of Land Economics, exploring the impact that climate change might have on farmland values – the results are surprising.

Kendra Gillett sitting in a chair and smiling.

The Value of a Master’s Degree: Kendra Gillett’s Path to a Career in Animal Health

Pursuing your master’s degree can be daunting. For MSc student Kendra Gillett, completing her graduate degree was a journey in professional and personal development. Kendra is about to launch her career as a Dairy Sales Technology Specialist and credits her growth to her thesis-based master’s degree. Read Kendra’s OAC graduate student story below:

A group of people on stage at the LABash event.

Student-Run Conference Explores the STEM Side in Landscape Architecture

Leveraging advanced technology and science in landscape architecture was the focus of a massive student-run event last week, held at U of G. Organized by students from U of G’s Landscape Architecture (BLA) program, the annual 4-day LABash conference attracted over 450 students, alumni and professionals from across North America.

aleana chao in a bakery

Guelph Grad Story: Food Product Innovator, Aleana Chao

Do you love food? Do you also love science? If you do, you might find yourself walking the same path as Aleana Chao, a proud 2022 graduate of the University of Guelph’s Food Science (co-op) program. Today, Aleana is a product developer at Chudleigh’s Bakery, a commercial bakery known for its delicious desserts and deep roots in Ontario’s agricultural community. But her story began much earlier—in high school, where her passion for food and curiosity about science first collided.

Food science students in a lab preparring their food innovation

From Idea to Table: Food Science Students Stir Up New Food Products

When the year-long course begins in September, food science students choose a challenge to tackle, like creating an alcohol-free beverage or a healthy frozen treat. Then, it’s up to them to take on market research and create a product that can fill the hole in their product category and get to work making their idea a reality.

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