The cost of filling Easter baskets with chocolate is set to soar in the coming years, economists say. But a University of Guelph food scientist says he and colleagues are […]
Read More… from Chocolate Prices Are Soaring. New Technology Could Help, Says U of G Food Scientist
A simpler, more sustainable way to make plant-based meats with the all-important “meaty” texture of steak or chicken has been developed by food scientists at the University of Guelph. Employing […]
Read More… from Plant-Based Meats Made at U of G Offer Green, Healthy Cost Benefits
Two University of Guelph professors were among prominent Hispanic Canadians who visited Parliament Hill in Ottawa last month. Dr. Rosario Gómez, a professor in the School of Languages and Literatures […]
Read More… from Two U of G Professors Join Hispanic Mission to Parliament Hill
Dr. Alejandro Marangoni, food scientist at the Ontario Agricultural College, offered insight to CBC Radio on the World Health Organization’s (WHO) call to eliminate trans fats in foods. Marangoni discussed […]
Read More… from Food Scientist Talks Trans Fats with CBC Radio
From November 4 to 13, the University of Guelph hosted its Future of Food exhibit at the 100th anniversary of the Royal Agricultural Winter Fair. The exhibit focused on four […]
Read More… from Round Up: U of G’s Royal Agricultural Winter Fair Exhibit
Dr. Alejandro Marangoni, food scientist at the Ontario Agricultural College, discussed how to sustainably consume palm oil, a product found in many foods including Halloween candies, with Global News. Marangoni […]
Read More… from Food Scientist Talks Halloween Candy with Global News
Your pizza cheese needs to stretch just so, and your grilled cheese sandwich needs just the right amount of gooeyness – qualities that come naturally with traditional animal-based dairy products […]
Read More… from Food Scientists Developing Plant-Based Cheeses that Melt, Stretch, Spread
A long-time food scientist at the University of Guelph whose discoveries in everything from trans fats to chocolate have helped improve human health and agri-food sustainability has been awarded one […]
Read More… from U of G Food Scientist Named Officer of Order of Canada
The best kind of chocolate is creamy, smooth and melts in your mouth, not in your hands. Now University of Guelph food scientists say they have found a way to […]
Read More… from U of G Food Scientists Find Key to Perfectly Smooth Chocolate
Two U of G experts spoke with the Toronto Star for an update on the so-called “buttergate” scandal. Dr. Alejandro Marangoni, a professor in the Department of Food Science, discussed […]
Read More… from Toronto Star Consults U of G Food Researchers on ‘Buttergate’
Dr. Alejandro Marangoni, a professor in the Department of Food Science, appeared in a CBC Marketplace news item examining the so-called “buttergate” controversy in which some have alleged that butter […]
Three University of Guelph spoke to several media outlets over the controversy dubbed “buttergate.” After Canadian bakers took to social media to report their butter seemed harder in recent months, […]
Read More… from Food Scientists Make Headlines Over ‘Buttergate’
Prof. Alejandro Marangoni, Department of Food Science, appeared on CBC Radio’s Quirks & Quarks on Nov. 21 to discuss his latest research that could lead to a healthier and more affordable […]
Read More… from U of G Food Scientist Appears on CBC’s Quirks & Quarks
University of Guelph food scientists have made a discovery that could lead to a healthier, more affordable and more sustainable substitute for palm oil. Published in Nature Food, this study is the first […]
Three University of Guelph professors have been named Fellows of the Royal Society of Canada (RSC) – Canada’s top academic honour — for outstanding individual achievement in the arts, social […]
Read More… from Profs Named Fellows of Royal Society of Canada
Why is the new crop of plant-based veggie burgers so popular with consumers? It all comes down to better meat-like texture, Prof. Alejandro Marangoni told the Toronto Star. Marangoni, with […]
Read More… from Food Scientist Explains Plant-Based ‘Meats’ to Toronto Star
Two U of G food science experts were in the news this week to discuss the challenges of plant-based proteins. Prof. Alejandro Marangoni, the Canada Research Chair in Food, Health […]
Read More… from U of G Plant-Based Meat Experts Make Headlines
Prof. Alejandro Marangoni is a professor in U of G’s Department of Food Science and also an avid mountaineer. He spoke to CBC Radio Kitchener on May 29 about the […]
Read More… from U of G Prof, Mountaineer Discusses Mt. Everest Deaths
A newly funded University of Guelph study of “plant-based meat” will aim to give meat lovers the textures they savour in beef, chicken or fish while retaining the human and environmental health benefits associated with eating plants. […]
Read More… from U of G Research Team Receives International Award to Develop Plant-Based Steak
Prof. Alejandro Marangoni, Department of Food Science and a Canada Research Chair in Food, Health and Aging, was featured on CBC Television’s The National and on CBC Radio’s The World At Six […]
Read More… from Prof Discusses Food Fats on CBC Radio and CBC TV