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Nicole became interested in plant science while volunteering in a biology lab during her undergraduate degree. She was naturally interested in research and was drawn to the University of Guelph to pursue a PhD in Plant Agriculture. She spends her free time practicing yoga, reading, and baking and is the PhD representative on the Plant Agriculture Graduate Student Liaison Committee (GSLC). Nicole is considering a post-doctoral fellowship or career in industry after graduation.

The Student Federation of the Ontario Agriculture College (SFOAC), is the official student government of OAC. They organize student activities and events while promoting OAC and class spirit. The executive for the 2021-2022 academic year is:

Food science wasn’t initially the plan for Giulia Kobylnik, now a third year student at the University of Guelph. However, after touring the Guelph campus and learning about the food science program, her plans immediately changed. Outside of the classroom, Guilia enjoys hanging out with friends, cooking, and meditating.

With many provinces imposing restrictions on who can get testing for COVID-19 amid soaring case counts, a University of Guelph researcher says monitoring wastewater for the virus is proving a critically important tool.

Dr. Lawrence Goodridge, a professor in the Ontario Agricultural College, leads wastewater testing projects on the U of G campus as well as in communities across Ontario. He says his team’s work has become one of the few ways to get an accurate picture of the scope of this latest wave of the pandemic.

Meshing Indigenous and Western ways of knowing and amplifying often unheard voices are the goals for two University of Guelph researchers who will receive a total of $1.9 million in new federal funding under the prestigious Canada Research Chairs (CRC) program.

The funding is part of a $151-million investment announced Jan. 12 by François-Philippe Champagne, federal minister of innovation, science and industry, for 188 new and renewed CRCs at 43 research institutions across Canada.

Free farm business management skills ranging from farm business planning to maintaining mental health will be offered through a new self-paced, virtual course being launched this month by the University of Guelph and partner organizations.

Believed to be the first of its kind in Canada, U of G’s new “Foundations in Agricultural Management” online certificate course will enable farmers, and especially younger producers, to brush up on their farm business management skills.

Evan was drawn to the University of Guelph (U of G) from the history and reputation of The Department of Food Science. When he is not camping, Evan keeps busy on campus through his involvement in the Food Science Club and Games Club. He plans to pursue a career in food product development in the future.

Acquiring knowledge is a lifelong process. Some may find that daunting, but others find it empowering. Brad Howie, an Anishinaabe master of environmental sciences student, falls into the latter category. He is a student at his core and his approach to learning is inspired by the Indigenous value of interconnectedness.

Brad believes the approach to sharing knowledge should be connected as well. Through research and interpretive signs, he has brought Anishinaabe teachings to the University of Guelph’s Arboretum.

Most, if not all, aspects of regional economies hinge on digital telecommunications infrastructure, yet rural and remote communities still face a pressing demand for better-quality internet connectivity.

Rural residents can pay up to three and a half times more to receive a slower download speed than urban residents – if internet is available at all.

The “digital divide” describes the phenomenon of a growing gap between members of society with and without sufficient access to technology, digital telecommunications and broadband services. 

Featuring Erik Lo, Food Science Certificate 1997, and Francis Lo, B.Comm. Agricultural Business 1997

What are the ingredients of true food innovation? As the founders of plant-based yogurt company Yoso, brothers Erik and Francis Lo know the recipe all too well.

Originally from Hong Kong, the Lo brothers belong to a long line of dairy-free food innovators. Their father majored in dairy science at Gatton Agricultural College in Australia before joining his own father in the family business of soy milk manufacturing in the 1940s.