Why did those advertising flyers end up in your mailbox? And how can your car know where you are even when you don’t? Ask a geographer — and not just any geographer but an expert in geomatics, which involves the collection and analysis of spatial data.
There are currently four jobs for every graduate of U of G’s Ontario Agricultural College (OAC), according to a new report. Based on a survey of Ontario employers, the report provides a snapshot of hiring trends and demands. Employers are predicting even more jobs during the next five years. As a national and international leader
“Ethically” produced food is not equally accessible to all, according to a new study by researchers Kelly Hodgins, MA ’15, and Prof. Evan Fraser of the Arrell Food Institute at the University of Guelph. Social barriers prevent lower-income households from obtaining local, organic, sustainable or other ethically responsible food, according to the study in the
Shortness of breath is the No. 1 complaint of people suffering from heart failure. Now a University of Guelph researcher has discovered its surprising cause – and an effective treatment.
Fear alone may be enough to cause vulnerable species to go extinct. University of Guelph integrative biology professor Ryan Norris has discovered that fruit flies spend less time eating, mate less often and produce fewer offspring when exposed to a predator.
Do avocados pack a cancer-fighting punch? University of Guelph food science professor Paul Spagnuolo hopes to find out, backed by a $200,000 grant from the Ontario Institute for Cancer Research.
Two new state-of-the art laboratories at the University of Guelph allow researchers to explore consumers’ relationship with food using technology.
It doesn’t pay to be smart, at least for bumblebees. That is the finding of a new study by Prof. Nigel Raine, School of Environmental Sciences. He discovered that fast-learning bumblebees die sooner than their slower-learning co-workers.
There is a 1 in 5 chance that your favourite sausage contains meat other than that listed on the label. A first-ever Canadian study headed by University of Guelph professor Robert Hanner found that 20 per cent of sausages contain unlabelled meats.
It’s long been known that fish can change the size of their hearts depending on water temperature. Now a University of Guelph professor has discovered the protein that makes this happen – a finding that may help treat or prevent heart damage in humans.