The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) announce the launch of the Research Partnership Program on the Food Science Behind Maple – The Physical Chemistry of Cooking with Maple. Conceived by the FPAQ, the program, with an overall budget of $1.4 million over five years, aims to promote development of knowledge on the physicochemical and sensory attributes of maple products, and to highlight the flavour chemistry of maple and how its taste harmonizes with ingredients from the world's cuisines.