Organising committee

Valérie Orsat, Ph. D.

Professor, Faculty of Agricultural and Environmental Sciences, McGill University 
Institute on Nutrition and Fonctional Foods (INAF)
Canada


Sergey Mikhaylin, Ph. D.

Associate professor, Faculty of agriculture and food sciences, Université Laval
Dairy Science and Technology Research Center (STELA), Institute on Nutrition and Fonctional Foods (INAF)
International Associated Laboratory on Bioproduction of Natural Antimicrobials (LIAAN)
Canada                                                                            

Cristina Marques

Director of innovation
Consortium for Research and Innovation in Industrial Bioprocesses in Quebec - CRIBIQ
Canada

Maria Guadalupe Macedo-Espinosa, Ph.D., MBA

Research and Planning Officer, Université du Québec à Montréal - UQAM
Canada

Véronique Perreault, Dt. P., Ph. D.

Professor, Institut de tourisme et d’hôtellerie du Québec (ITHQ)
Institute of Nutrition and Fonctional Foods (INAF)
Codirector of the GastronomiQc Lab
Canada

Hélène Marceau

Communications manager
Institute of Nutrition and Fonctional Foods (INAF)
Canada

Catherine Fontaine-Lavallée, M. Sc.

Communication officer
Institute of Nutrition and Fonctional Foods (INAF)
Canada

An initiative of:

The Institute on Nutrition and Functional Foods (INAF) is a research institute of Université Lavalrecognized as the most important group of researchers in Canada dedicated to the study of food and the interactions between its components, nutrition and health. With its multidisciplinary network, INAF stands out for its cross-sectoral research approach that aims to contribute to sustainable food. Its 124 researchers come from the three main sectors of Quebec research (nature and technology, health sciences, society and culture) and from 15 universities and affiliated research organizations.