Research
Creating a mini‑Madagascar: Researchers finally get the elusive lace plant to seed
By better mimicking native conditions on campus, a multidisciplinary team unlocked seed production in an endangered aquatic plant, strengthening long‑term research, student training, and future discoveries. Read more.
Featured News
Tuesday, April 28, 2026
Dalhousie researchers are tackling a critical climate question—whether the ocean can safely remove carbon dioxide at scale—while positioning Nova Scotia as a global leader in carbon removal innovation.
Thursday, April 9, 2026
Known for rethinking materials production and championing inclusive science, Dr. Blaine Fiss is gaining global recognition and momentum as he moves toward the next stage of his academic career.
Wednesday, February 25, 2026
pilipiliÂţ» is helping to prepare Canada’s defence community for AI-supported command and control, including fast developing Arctic surveillance scenarios, by simulating how humans and intelligent systems make decisions together under pressure.
Archives - Research
Friday, July 6, 2018
Meet the three Dal faculty members awarded the prestigious title of University Research Professor this year: Susan Kirkland (Medicine), David Burton (Agriculture) and Janice Graham (Medicine).
Thursday, July 5, 2018
Ingrid Sketris (College of Pharmacy) and Matthew Herder (director, Health Law Institute) have been appointed to Canada’s Patented Medicine Prices Review Board, which regulates the price of patented medicines out of the factory.
Wednesday, July 4, 2018
We're drowning in plastics, writes Dal prof Tony Walker. With governments setting un-ambitious targets, corporations are now listening to consumers who are demanding less plastic packaging and food containers.
Tuesday, July 3, 2018
Biomedical Engineering doctoral student Kerry Costello does more than just study osteoarthritis — she shares that research with the world as a podcast host.
Wednesday, June 27, 2018
Every now and then, Canadians will take a stand against the U.S. by choosing Canadian items over American ones at the grocery store, writes food researcher Sylvain Charlebois. Unless they cost more — and most often, they do.