Computer simulations suggests that warming ocean temperatures could limit the ability of algae to produce a key nutrient

Senior researcher Peter Stogios and his team are using a grant from the Good Food Institute to research new production methods for cell-based meat

U of T’s highest academic rank is limited to 2% of the University’s tenured faculty

Professors Chelsea Rochman (left, Ecology and Evolutionary Biology) and Bob Andrews (right, CivMin) have joined forces to develop new techniques for analyzing microplastics and nanoplastics in drinking

Sandra Odendahl has worked in environmental consulting and finance, and is now advancing technologies for greenhouse gas mitigation as the CEO of CMC Research Institutes