This research examines how microorganisms in maple sap influence the quality of maple syrup. By studying bacteria such as Pseudomonas and Duganella, the project explores how environmental factors like temperature and iron availability shape microbial interactions during the tapping season, ultimately affecting syrup flavor, color, and overall production.

This research investigates unstable lipid oxidation products called epoxides, tracking how different fatty acids form them across various fats and oils. By improving detection and understanding of these pathways, the project supports better quality control in pet food and other lipid-based industries, helping reduce waste, extend shelf life, and promote sustainable practices.

Umami, the savory fifth taste, can significantly increase saliva production and stimulate the swallowing reflex, offering potential benefits for people with dysphagia. In a study of 70 participants, foods high in umami boosted salivation, swallowing ease, and enjoyment. This research highlights umami’s promise for improving safety and pleasure in eating.

This research uses directional freezing to create realistic plant-based meat textures by forming aligned protein fibres similar to muscle. By improving bite, structure, and consumer appeal, these meat alternatives can reduce environmental impact while offering a sustainable, delicious option. The method is low-cost, scalable, and even possible at home.