The Myhal Centre for Engineering Innovation and Entrepreneurship. (Image courtesy Montgomery Sisam Architects & Feilden Clegg Bradley Studios) April 27, 2018 | By Engineering Strategic Communications

U of T Engineering opens the Myhal Centre for Engineering Innovation & Entrepreneurship

The Faculty’s newest building contains technology enhanced active learning spaces, fabrication facilities and dedicated space for student clubs and teams


An early sketch of the Myhal Centre for Engineering Innovation & Entrepreneurship. (Image: Montgomery Sisam Architects & Feilden Clegg Bradley Studios) April 26, 2018 | By Robert Davies (Montgomery Sisam Architects) and Peter Clegg (Feilden Clegg Bradley Studios)

Myhal Centre: In the words of the architects

The Myhal Centre is best understood by an analysis of the section which consists of three significant voids, say its designers


April 26, 2018 | By Engineering Strategic Communications

Myhal Centre: Enhancing experiential learning across the Faculty

U of T Engineering’s newest building catalyzes collaborations among students, faculty, alumni and industry


April 26, 2018 | By Engineering Strategic Communications

Myhal Centre: Collaborating across disciplines to advance engineering research and innovation

U of T Engineering’s newest building houses institutes that facilitate multidisciplinary research in areas including robotics, sustainable energy and water


April 25, 2018 | By Marit Mitchell

Lab-on-a-chip delivers critical immunity data for vulnerable populations

Research team validates first-of-its-kind portable diagnostic technology at refugee camp in remote northwestern Kenya


Professor Levente Diosady (ChemE) has led the development of techniques for fortifying salt with iron and iodine to prevent micronutrient deficiency diseases, which affect over two billion people worldwide. (Credit: Roberta Baker). April 25, 2018 | By Carolyn Farrell

Professor Levente Diosady receives Engineers Canada’s highest honour

A world-renowned food engineer, Diosady has spent much of his career developing techniques for fortifying staple foods with micronutrients to improve human health