Maria G. Corradini – The Conversation

Boiling hot maple syrup is tested for consistency and clarity at a maple syrup farm in the community of Janetville, Ont., in March 2021. THE CANADIAN PRESS/Fred Thornhill

April 7, 2025

U.S. tariff threats could fuel maple syrup fraud, but AI could help navigate this sticky situation

Maleeka Singh, University of Guelph; Maria G. Corradini, University of Guelph, and Robert Hanner, University of Guelph

Using AI and maple syrup fingerprints can detect maple syrup fraud, ensuring consumers receive safe, high-quality foods while protecting the identity of one of Canada’s most iconic products.

Ensuring that maple syrup products are not mixed or substituted with other sugar syrups protects the reputation of Canadian products. (Shutterstock)

April 11, 2023

Sweet little lies: Maple syrup fraud undermines the authenticity of Canada’s ‘liquid gold’

Maleeka Singh, University of Guelph; Maria G. Corradini, University of Guelph; Robert Hanner, University of Guelph, and Sujani Rathnayake, University of Guelph

Maple syrup can often be adulterated with other syrups. A technique that uses fluorescence to indicate the presence of other compounds is an easy and quick method to determine quality.

High-touch surfaces in grocery stores were tested as a potential transmission point for SARS-CoV-2. THE CANADIAN PRESS/Christopher Katsarov

October 4, 2021

Testing high‑touch surfaces in grocery stores for COVID‑19

Maleeka Singh, University of Guelph; Lawrence Goodridge, University of Guelph; Maria G. Corradini, University of Guelph; Robert Hanner, University of Guelph, and Steven Newmaster, University of Guelph

The risk of COVID-19 exposure from high-touch surfaces within grocery stores is low if physical distancing guidelines and recommended cleaning protocols are followed.

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