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Claire Mindus, a native of France, is passionate about animal production and animal welfare. She has developed practical and theoretical skills over the years by channeling this passion into research throughout her graduate studies. She completed a M.Sc. in agricultural sciences with a major in animal production in France, before following an intriguing PhD offer all the way in Canada at the University of Guelph. Here, she focused her research on understanding the phenomenon of severe feather pecking behaviour in laying hens. 

Five University of Guelph research projects will receive a federal investment worth almost $1 million for studies ranging from Indigenization strategies to nutrition and health to biomass fuels.

Today, François-Philippe Champagne, federal Minister of Innovation, Science and Industry, announced more than $77 million to support 332 research infrastructure projects at 50 universities across the country.

Gordon Bell, a graduate student in the School of Environmental Sciences (SES), is researching soil health and the effects of climate change.

Bell began working with Dr. Claudia Wagner-Riddle, a professor in SES, as a field technician while completing his undergraduate degree. This collaborative work in the Wagner-Riddle lab inspired him to pursue his master’s degree.

Whenever the first food plants are grown on the moon or during the inaugural voyage to Mars, a University of Guelph researcher may be able to claim some credit for helping to get them there.

This year, Dr. Tom Graham, a professor in the School of Environmental Sciences (SES), was named co-chair of a newly assembled national jury, vetting ideas for growing crops in space – a key requirement for long-duration space flight or NASA’s moon base, planned beyond 2024.

A study of microbes beneath the world’s seabed hints at the diversity and ecological importance of bacteria living in a little-known habitat that makes up one of the largest biospheres on Earth, according to a new study led by a University of Guelph researcher.

David Gabric (Associate Diploma in Turfgrass Management, 2006) started working at golf courses while studying history at U of G. After completing his undergraduate degree, he returned to U of G as a turfgrass management student to pursue his passion. After working in the golf course industry for several years, he now works as a horticulturalist. We recently chatted with him to learn more about his role and experience working at the Wascana Centre in Saskatchewan.

Livia Sente, a graduate student in the Department of Food, Agriculture and Resource Economics (FARE), brings a unique perspective to her academic life, which stems from her interdisciplinary approach to looking at the ‘big picture’.

“I enjoy seeing the whole picture, asking the bigger questions, and getting involved with multiple areas instead of specialization,” she shares. “Specialization is undeniably valuable, but so is a better understanding of the bigger puzzle that we are looking at and how everything is interconnected.”

Bradley Howie completed an undergraduate degree in biochemistry at the University of Waterloo. U of G’s Master of Environmental Science (MES) course-based degree program was the perfect fit for Brad because it allows for independent research without being entirely thesis-based. Deciding to pursue environmental studies was an easy decision for Brad, who always enjoyed learning about nature in his free time. His current research revolves around exploring and incorporating Indigenous science philosophies. As a member of Nipissing First Nation, Brad’s ultimate end goal is to continue working in the field of Canadian Indigenous education.

To celebrate Food Day Canada, we're shining a light on Canadian cuisine. We asked experts in the Ontario Agricultural College, "What does food mean to you?" and to share some of their favourite recipes that highlight local ingredients that can be grown in Canada or found at a farmers' market.

Food Day Canada is a great opportunity to enjoy food, make food, and learn about food. Check out our featured experts and ingredients below.

Two new asparagus varieties developed at the University of Guelph and now available to growers are expected to further improve the asparagus industry in Ontario, building on a transformational variety introduced by U of G two decades ago.

When the Guelph Millennium asparagus variety was introduced to Ontario growers more than 20 years ago, it quickly became a game-changer.