This research investigates oleosomes, natural oil-protecting structures found in plants, as a way to preserve healthy lipids against oxidation. Using walnuts as a model system, the study showed that intact oleosomes dramatically extend lipid stability and shelf life, potentially enabling healthier, more sustainable food products rich in beneficial fats.

This research investigates taste alterations experienced by cancer patients during chemotherapy and radiotherapy. Using electrogustometry and flavour profile analysis, the study measures and categorizes changes in taste perception to guide the development of tailored food products that improve nutrition, comfort, and quality of life for people undergoing cancer treatment.

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 brain circuits that regulate sodium appetite and salt preference. By manipulating sodium-sensitive neurons and immune signaling pathways in mice, the study demonstrates how sodium craving can be altered without changing food composition, opening new possibilities for treating excessive sodium consumption and sodium-related cardiovascular and metabolic disorders.

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.