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 explores chemical recycling, a process that breaks mixed plastic waste into molecular components and converts them back into high-quality plastic. The method reduces energy use and emissions, enabling a circular plastic economy. The goal is a sustainable, economically viable system that shifts responsibility across communities rather than individuals.