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 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.