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Is animal protein the climate villain it’s made out to be? And can we continue to eat meat in a way that’s sustainable?
A summer research position introduced Grand Bay-Westfield New Brunswick native Louise Sennett to the study of soil science and changed her path from human health to soil health.
Imagine a product that can lower methane emissions, help clean polluted waters, and revitalize economies in Indigenous communities.
The Farm complex serves the needs of the Faculty of Agriculture and includes active animal production systems in dairy, poultry (broiler, layer, and turkey), sheep, mink and aquaculture.
In mid-January, Dalhousie University President Deep Saini, Dean of Agriculture David Gray, and Nova Scotia Federation of Agriculture Executive Director Carolyn van den Heuvel met in a boardroom at the Faculty of Agriculture to discuss feeding the world, environmental stewardship, and food security.
A summer research position introduced Grand Bay-Westfield New Brunswick native Louise Sennet to the study of soil science and changed her path from human health to soil health.
The Food lab opened for use in Spetember 2021.
Led by founding director Dr. David Burton, the Centre builds on the extensive experience of a team of faculty members experienced in research and teaching on soils in agricultural, forestry and urban environments.
Dalhousie University Faculty of Agriculture and Clever Fruit Products, a Nova Scotia-based food company, are partnering to conduct research on converting locally grown wild blueberries to high-value food ingredients.
Sarah Stewart-Clark is filling in more gaps in our knowledge about shellfish and identifying new genes that play a prominent role in how they respond to stress.