It has been said we first taste food with our eyes. If a food looks colourful and attractive, it whets our appetite.

Kognitiv Spark developoed a mixed reality technology to enhance remote operations. The technology - RemoteSpark - was developed with UNB.

From the Springboard Content Lab   A chemistry professor at  Cape Breton University has been working on a sustainable alternative to...

From the Springboard Content Lab  For St. Thomas University (STU) researcher Michelle Lafrance, developing the guide for aging in New...

The Lobster Quality Centre (LQC) was created at Université Sainte-Anne with Springboard to maintain high lobster quality.

St. F.X. researcher Dr. David Risk is on the frontlines of greenhouse gases with the work emerging from his FluxLab and companies that have

Université de Moncton researchers contributed to the discovery of plant-based dietary supplements which offer Omega 3.

Researchers from a pan-Atlantic partnership, led by Acadia University, have developed alternative products for detecting and managing pests.