Posts Tagged: ChemE
Processed meat generally refers to meats preserved by smoking, curing, salting or otherwise adding chemicals, such as sodium nitrite. Many studies over the years have examined whether they increase risk of cancer and other diseases, and concluded that they have. In the…
The science fiction of melding man and machine has played out for decades onscreen, from The Six Million Dollar Man to The Terminator. But the bionic hybrid age may well be flickering to life – real life – in the Calgary lab where…
Professor Doug Reeve has been named the 2010 recipient of the R. S. Jane Memorial Award by the Canadian Society of Chemical Engineering (CSChE). This is the premier award presented by CSChE and recognizes an individual who has made an exceptional achievement in…
The prestigious life sciences magazine, The Scientist, recently named Assistant Professor Milica Radisic of the Institute of Biomaterials and Biomedical Engineering (IBBME) and the Department of Chemical Engineering & Applied Chemistry (ChemE) as the “Scientist to Watch” for her research involving engineered cardiac…
ChemE Professor Levente Diosady has received the Babcock-Hart Award from the Institute of Food Technologists (IFT). This honour is awarded annually to a member of the IFT whose contributions to food technology have resulted in improved public health through nutrition or more…
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