Program
Lunch, breaks and poster sessions take place in room SH-4800.
Presentations take place in room SH-2800.
THURSDAY - May 18, 2023 | |
| 8:00 - Registration | Come early to register! |
| 8:30 - Welcome remarks | Valérie Orsat, Co-chair of Green Food Tech, McGill University, INAF, Canada Sergey Mikhaylin, Co-chair of Green Food Tech, Université Laval, INAF, Canada |
| 8:40 - KEYNOTE SESSION Co-chairs : Valérie Orsat and Sergey Mikhaylin | |
| How to encourage putting technological innovations for food producers and food SMEs into practice: The experience of the EU-FAIRCHAIN project | Geneviève Gésan-Guiziou, INRAE-Institut Agro, Rennes, France |
| 9:20 FLASH PRESENTATIONS 1 | See the program of Flash presentations |
| 9:30 Coffee break and poster session | See the list of posters |
10:00 - SESSION 1 - Involvement of stakeholders to contribute to resilience of food systems | |
| Integrating principles of resilience into the regulation of food systems | Sarah Berger Richardson, University of Ottawa, Canada |
| Valorization of by-products from the marine biomass processing for the bio- and agri-food sectors | Lucie Beaulieu, Université Laval, INAF, Canada |
| Food loss and waste: a first portrait for Quebec | Laura Cicciarelli, Recyc-Québec, Canada |
International Standards and Food Waste | Anne A. MacKenzie, Codex Contact Point, International Food Policy Research Institute (IFPRI), Canada |
| Emergence of food health ingredients | Aisha Issa, Institut de technologie agroalimentaire du Québec, Canada |
| 11:40 FLASH PRESENTATIONS 2 | See the program of Flash presentations |
| 11:55 Lunch | |
13:00 - SESSION 2 - GastronomiQc Lab's International Rendez-vous - Sustainable food in gastronomy | |
| GastronomiQc Lab: joint research unit lifting the gastronomy on the next level of sustainability | Véronique Perreault, ITHQ, INAF, GastronomiQc Lab, Canada Sylvie Turgeon, Université Laval, INAF, GastronomiQc Lab, Canada |
| KEYNOTE | |
| Living-Lab Mycotour: towards a sustainable use of wild forest mushrooms and truffles as a driver for rural development and territorial attractiveness | Fernando Martínez-Peña, Center for Agro-Food Research and Technology of Aragon, Spain |
| Reterritorialization of food: socio-economic and environmental analysis for three categories of products from territorialized food chains in two regions in France. | Gaëlle Petit, Institution Agro Dijon, France |
| The process of creating and developing a digital tool identifying product sustainability for institutional foodservice: social innovation, participatory research and Living Lab | Alain Girard, ITHQ, GastronomiQcLab, Canada |
| Red lentil purees as fat replacers in mayonnaise sauces: characterization and application | Auriane Feroussier, Université Laval, INAF, GastronomiQc Lab, Canada |
| Macroalgae from Quebec: Effects of the growth environment and processing on nutritional, bioactive composition, aromas and consumer behavior | Bétina Lafeuille, Université Laval, INAF, GastronomiQc Lab, Canada |
| Identifying the factors affecting the implementation of food waste reduction strategies in independent restaurants: Moving towards eco-efficiency | Jade Lévesque, Université Laval, INAF, GastronomiQc Lab, Canada |
| 14:41 FLASH PRESENTATIONS 3 | See the program of Flash presentations |
| 14:55 Coffee break and poster session | See the list of posters |
15:30 - SESSION 3 - Food losses and waste reduction | |
| Towards integrated green supercritical fluid biorefineries: A case study on utilization of the tomato processing waste | Ozan Ciftci, University of Nebraska-Lincoln, USA |
| Valorization of brewer’s spent grain for the production of more sustainable materials | Sébastien Cardinal, Université du Québec à Rimouski, Centre de développement bioalimentaire du Québec, Canada |
| Fighting Shelflation: Reduction of Food Loss and Waste at Consumer Level by Chemometric Characterization, Predictive Modelling of Organoleptic Quality Loss Throughout the Food Value Chain. | Louis Sasseville, Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Canada |
| Vision and approach on application of advanced technologies in circular economy and reduction of food waste and loss: interest and limitations | Fadi Ali, Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Canada |
| 16:50 FLASH PRESENTATIONS 4 | See the program of Flash presentations |
| 17:10 Poster session | See the list of posters |
| Hôtel ITHQ (3535, St-Denis Street) | |
FRIDAY - May 19, 2023 | |
| 8:30 - KEYNOTE SESSION Co-chairs : Valérie Orsat and Sergey Mikhaylin | |
| Food System Challenges - Solutions for a sustainable future | Rob Vos, International Food Policy Research Institute (IFPRI) - USA |
| 9:10 FLASH PRESENTATIONS 5 | See the program of Flash presentations |
| 9:25 Coffee break and poster session | See the list of posters |
10:00 - SESSION 4 - Advancements in green food technologies | |
| Industrial applications of pulsed electric field in extraction process | Oleksii Parniakov, Elea Technology GmbH, Germany |
| Ion exchange membrane processes for food processing: recent studies on detoxification, desalination, and colloid adjustment | Yang Zhang, Qingdao University of Science and Technology, China |
| Hybrid catalysis concept for the valorization of bio-based molecules to value-added chemicals for potential food-grade applications | Renato Froidevaux, Université de Lille, France |
| Novel synbiotics from lactic acid bacteria and natural exopolysaccharides are effective in inhibiting gastrointestinal E. coli | Yao Louis-Espérance Bene, Université de Moncton, New Brunswick, Canada |
| Identification of microbial strains with potential biopreservation activity in cheeses against contaminating microbiota | Françoise Coucheney, Polytech Lille, Université de Lille, France |
| Exploring emerging technology at pilot plant scale – from a food safety point of view | Marie-Claude Gentès, Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Canada |
| 12:00 Lunch | |
13:00 - SESSION 5 - Multicriteria sustainability assessment | |
| Economic-environmental tradeoffs of energy efficiency improvement in craft brewery | Jen-Yi Huang, Purdue University, USA |
| Reduction of environmental impacts of caffeine extraction from guarana by using ultrasound assistance | Krasimir Dimitrov, Université de Lille, France |
| Exploring the beliefs of Quebec consumers about environmental impacts of food | Laure Saulais Bertrand Espougne Université Laval, INAF, Canada |
| Milk alternatives from an environmental and nutritional point of view – Life Cycle Assessment of plant-based beverage: Hemp milk and derived products | Beatriz Silva, German Institute of Food Technologies, Germany |
| Assessing the potential environmental impacts of microplastic emissions | Anne-Marie Boulay, CIRAIG - Polytechnique Montréal, Canada |
| 14:40 Coffee break and poster session | See the list of posters |
| 15:10 - KEYNOTE SESSION | |
| Urban farms: between an ecological transition of the city and development of an urban food system | Éric Duchemin, Urban Agriculture Lab, Canada |
15:50 - SESSION 6 - Processing of emerging foods and food ingredients | |
| Alternative sources of proteins as sustainable matrices for animal-based products substitution | Sergiy Smetana, German Institute of Food Technologies, Germany |
| Advanced technologies for the preparation of innovative and value added protein ingredients | Lamia L'Hocine, Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Canada |
| Impact of industrial process on gastrointestinal digestion of milk micellar caseins and development of low bitterness casein hydrolysates | Christophe Flahaut, UMRt BioEcoAgro-INRAe 1158, Université d’Artois, France |
| Green Processing and Related Technologies in Creating Functional Vegetables via Sustainable Agricultural Practices and Smart Vertical Farming | Ruchira Nandasiri, University of Manitoba, Canada |
Closing ceremony and awards | Renée Michaud, Directrice exécutive, INAF, Canada |
| 17:30 End of conference | |