Bev Betkowski

A pair of new University of Alberta studies show how to make firefighters’ clothing safer to wear, maintain and manufacture.

A new University of Alberta project is exploring how to turn hemp straw into economic gold.

By sifting through the genes of broccoli, cauliflower, cabbage and kale, U of A scientists will pinpoint the best ones for producing hybrid canola with higher seed yield.

A new resource has been developed to support Indigenous people, communities and organizations in regaining their languages.

Entrepreneur, community leader and U of A graduate Nizar J. Somji will begin a four-year term as the University of Alberta’s 23rd chancellor this June.

Using plasma—the stuff of outer space—University of Alberta researchers have found an effective way to decontaminate grain tainted by mold and also boost seed germination. Their study is published in the Journal of Food Engineering.

Using plasma — the stuff of outer space — U of A researchers have found an effective way to decontaminate grain commonly tainted by mould and also boost seed germination.

Fermentation isn’t just for beer or sourdough bread anymore, according to a U of A food microbiologist who is leading research on how to best choose new bacterial cultures to dish up to food manufacturers for fermenting new plant-based products.

Fermentation isn’t just for beer or sourdough bread anymore. University of Alberta research published in the Annual Review of Food Science and Technology is honing in on how to best choose new bacterial cultures to dish up to food manufacturers for fermenting new plant-based products.

Free, family-friendly resource on gluten and celiac disease grounded in extensive evidence yet easy to understand and use.