Dealing with mercury in food

Catherine Girard poses with line drawing illustrations around her.

Dealing with mercury in food

PhD student, Catherine Girard, studies the impact of mercury in country food in the North
October 2, 2017

At the Université de Montréal, Catherine Girard analyzes gut bacteria to understand the impacts of mercury in the human body. She is particularly interested in how mercury interacts with traditional foods in the North and the health impacts it has on those living there. Her PhD project has taken her to Resolute Bay, a remote hamlet in Nunavut, where she collects samples from the local Inuit population. In Montreal, she works in two CFI-funded biology labs and uses a gut simulator to conduct her experiments.

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