Research News
U of G Researchers Gathering Experiences of Grocery Store Workers for Future Pandemic Protocols
(Pexels/ Anna Shvets)
Access to grocery stores is key for food security, especially during a pandemic. Front line employees are able to see first-hand how effective public health guidelines are at mitigating the spread of the virus. SPARK writer Otaiba Ahsan spoke to Department of Geography Dr. Eric Nost and PhD candidate Emily Duncan on how they are working to provide suggestions for public policy makers on possible improvements for these guidelines...
Rapid U of G COVID-19 Test Promises Quicker Results, Better Care
The microfluidic device, with a dime for scale.
Rapid testing is an integral step in curbing the spread of the COVID-19 virus. To improve the current testing process, an innovative technology has been employed by University of Guelph researchers as an automated, on-site testing device that can provide an instant COVID-19 diagnosis. In her latest article, SPARK writer Caitlin Ford explores the impacts of this research, highlighting the work of Prof. Christopher Collier and his team from The School of Engineering...
U of G researcher measuring the negative impacts of pandemic on workforce
Prof. Leanne Son Hing
During the pandemic many have had to work remotely. However, it is often said that rather than working from home, people are “living at work” and this can have detrimental effects on their physical and mental health. SPARK writer Otaiba Ahsan interviewed Department of Psychology Prof. Leanne Son Hing and learned about the negative consequences on work-life balance because of COVID-19...
U of G Partners with SVG Ventures to accelerate innovation in Canada’s agri-food sector
We are thrilled to announce a new partnership with Silicon Valley powerhouse SVG Ventures| THRIVE. This memorandum of understanding will accelerate the development and adoption of innovative technological solutions in the agri-food sector. Read more: U of G Partners with SVG Ventures to accelerate innovation in Canada’s agri-food sector
U of G Researcher Investigating Chronic Effects of COVID-19 Virus
Melanie Wills, director of the G. Magnotta Lyme Disease Research Lab at U of G
The COVID-19 pandemic is a rapidly changing situation with new information coming out daily. One area of interest is the chronic effects of survivors who suffered from the virus. SPARK writer Otaiba Ahsan was able to see how Department of Molecular and Cellular Biology member and director of the G. Magnotta Foundation for Vector Borne Diseases, Melanie Wills, is working to discover the long-term consequences of the virus. Read more: U of G Researcher...
Full STEAM ahead
Diana Pfeffer (left), MLA student, stands beside a sculpture she created in the IDL. Also pictured is Michael Richardson, an MFA history student. The tool between them is a haptic carving device that enables the user to feel digital objects they are modifying.
Arts gives rebranded lab a clear focus in practice and theory
By Mya Kidson
When art meets science, the result is STEAM.
At the University of Guelph’s Interdisciplinary Design Lab (IDL), rebranded from the former Digital Haptic Lab, the acronym STEM (science, technology, engineering, math) has grown to include arts.
So now, when discussions centre on the disciplines served by the IDL, directors Professor Christian Giroux and Dr. John Phillips talk in terms of STEAM.
“Arts adds an additional creative expression element to...
New technology assessment targets improved efficiency
By Otaiba Ahsan
A complete genetic and economic assessment of the current breeding structure in Canadian dairy cattle is in the process of being completed by a team of U of G researchers from the Department of Animal Biosciences.
The team’s mission is to identify new technologies for improving efficiency in the dairy sector, while keeping costs in check for consumers and farmers.
This five-year research program is led by Prof. Christine Baes, Prof. Flavio Schenkel and Dr. Gerson Oliveira, along with Ph.D. candidates Lucas Alcantara and Kerry...
U of G research helping to ensure frothy lattes
Remember the saying "Don't bruise the wine" by pouring it improperly? Some experts question the validity of this advice, but it turns out that milk too gains certain unfavourable traits if it's channeled too turbulently out of a farmer's bulk tank — among them, it doesn't froth very well when it's used in a cafe latte. SPARK writer Mya Kidson discovered the situation when she was coordinating a special dairy research communications project with the Ontario Veterinary College, and...
Preventing problems caused by low blood calcium in dairy cows
Proactive approach improves herd health, say researchers
By Karli Longthorne
Low blood calcium levels after calving are an issue in dairy herds, especially in older cows, from their third lactation on.
Some producers take a reactive approach by giving cows calcium supplements after calving. But a study by University of Guelph researchers points to the benefits of a more proactive, preventative approach.
University of Guelph Prof. Stephen LeBlanc and DVSc student Rita Couto Serrenho, Department of Population Medicine, are the first to...