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Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 [email protected]

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Page 1: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

Food Systems Research

at the

UVM Proctor Maple Research Center

Abby van den Berg,

Research Associate

899-9926

[email protected]

Page 2: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

Proctor Maple Research Center

UVM Department of Plant Biology

Basic and applied research:

Maple syrup production

and

Maple tree physiology

Page 3: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

1. Maple syrup chemistry and quality

Integrity of maple syrup

characteristic attributes is

essential!

Effects of new technologies

often untested

Impacts of processing technologies on

syrup chemistry and flavor

Page 4: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

1. Maple syrup chemistry and quality

Controlled experiments to

test impacts of

technologies on syrup

quality:

Chemical composition

Flavor

Impacts of processing technologies on

syrup chemistry and flavor

Maple Production Research Facility

Food Science: Chemistry, Engineering, Sensory analysis

Page 5: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

2. Increasing productivity of maple syrup

production

Innovations to maximize sap yields

Typical yields much lower

than maximum attainable:

0.25 vs. 0.75+ gal/tap

Influences on yields: Vacuum and sap transfer restrictions in

tubing collection system

Microbial contamination

Page 6: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

2. Increasing productivity of maple syrup

production

Research:Novel equipment and collection

systems to minimize sap yield loss

from these factors

Innovations to maximize sap yields

Engineering

Microbiology

Page 7: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

3. Environmental and management

impacts on the maple resource

Sustainability of maple syrup

production depends on healthy

trees!

Impacts of increased carbohydrate

extraction on tree health

Understand and mitigate effects of

climate change on maple syrup

production

Plant sciences, Forestry and Natural Resources, Geography

Page 8: Food Systems Research at the UVM Proctor Maple Research Center · Food Systems Research at the UVM Proctor Maple Research Center Abby van den Berg, Research Associate 899-9926 avan@uvm.edu

Other research emphases:

• Increasing energy efficiency of maple

syrup production

• Food safety and contamination (allergens,

adulteration)

• Bioactive compounds in maple syrup

Engineering, Food chemistry and technology, Microbiology


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