The world of tomorrow probably won’t look like a science-fiction utopia of personal jet-packs and silver jumpsuits. You’ll just have to settle for a future that’s healthier, safer and greener.
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The idea of “building a better world” lies behind the articles that follow, and through my daily walks I’ve gained a new understanding about why this theme is so appropriate. It recently hit me that my routine could undergo changes, both big and small, in the coming years as the result of research being conducted at McGill today.
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As a vibrant site of traditional artistic practice, you might think the Schulich School of Music is the odd man out in McGill’s research-intensive environment. The school’s composers want to change your tune.
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The field of bio-engineering replacement body parts has come a long way from the 400-kilogram iron lungs of yore. Still, because artificial cells don’t fare well deep within large tissues, we’re not yet at the point of engineering big-ticket organs. For five McGill research teams, however, the collective thinking is that the path to “going big” starts with going small. Very, very small. Their tiny creations stand to make a huge difference in many people’s lives.
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Founded in 1882, and now some 2,000 people strong, the Royal Society of Canada is the senior national body of distinguished Canadian scholars, artists and scientists. Each year, new Fellows are selected by their peers for outstanding contributions to the natural and social sciences, in the arts and in the humanities. On November 26, 2011, nine McGill researchers joined these prestigious ranks. Headway asked some of McGill’s new RSC Fellows to share the single most potent lesson from their own areas of expertise — in 50 words or less:
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We can’t keep eating like this. The United Nations’ Food and Agricultural Organization estimates that, by 2050, we will have to increase food production by 70 per cent in order to nourish the world’s population. Geography professor Navin Ramankutty and his team of international colleagues have a five-point plan that they think just might do the trick.
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They’ve studied some of the world’s most congested cities. Now researchers in McGill’s Faculty of Engineering are using that experience to make traffic of all kinds move more smoothly through Montreal’s streets.
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It’s no secret that eating well plays a big role in health. But the past 15 years has seen a dramatic increase in the research field of nutraceuticals, which looks at exactly what it is about certain foods that makes them able to stave off, or even reverse, disease. Here are four wonder foods that McGill nutraceutical researchers are currently exploring.
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As the Department of Food Science and Agricultural Chemistry celebrates 25 years of studying the good and the bad in food, one of its hallmark innovations — a specialized infrared technology that identifies food-borne pathogens — is getting ready to leave the nest.
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Converting waste matter into biofuel is one thing. Building machines that can efficiently use these new fuels is quite another. Researchers in McGill’s Alternative Fuels Lab are working on getting the next generation of engines off the ground.
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