Jobs Aplenty for Agri-Food Grads

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

Prof Discovers Ways to Help Heart Failure Patients


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. “We have known for decades that heart patients suffer from shortness of breath, but we never really knew why,” says Jeremy Simpson, a professor in

Fear May Drive Species to Extinction


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. Even the predator’s smell alone can cause population decline. The smaller the prey population

There is a Cost to ‘Bee-ing’ Too Smart


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. As well, “smart” bees did not collect food any faster and completed no more foraging bouts each day.

What’s in Your Sausage?

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.

Is Eating ‘Ethically’ Only for the Wealthy?

“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