What do beans, grape skins, chia seeds and activated charcoal have in common? For Giovanni Angelucci, HBA‘11, founder and CEO of Queen Street Bakery, these items are ingredients in his unique recipes for gluten-free bread products.
Western is clearing a pathway for people who have historically faced social and economic barriers, with a new scholarship program for graduate students who are Indigenous or living with disabilities.
Less than a year after opening, Western’s ImPaKT lab is helping industry partners test the anti-viral properties of their products to protect consumers from COVID-19.
An alumna’s book detailing one of Canada’s great, previously untold business philanthropy stories has won a major award book.
Western astronomy student Cole Gregg spotted a previously undiscovered asteroid flashing through the night sky.