A simultaneous translation for the talks will be available during the event (French to English, and vice versa).

PRELIMINARY program 

Green Food Tech - Tuesday, April 27th 2021

(UTC-4)
 
9:00 a.m.Welcome Remarks 
 Keynote session 
 

Mega trends driving food innovation and sustainable nutrition​

Christoph Hartmann

Nestlé Research, Société des produits Nestlé SA, Switzerland

 2-minute Flash Presentations - SESSION AAccess the schedule
 COFFEE BREAK 
10:15 a.m.

Session 1 - Circular economy and multicriteria evaluation in food processing

 Co-chairman : Christoph Hartmann, Nestlé Research, Société des produits Nestlé SA, Switzerland   
                          Rémy Lambert, INAF, Université Laval, Canada    
 
 Environmental design of food processes: approaches & examples in the dairy sectorGeneviève Gésan-Guiziou, UMR 1253 STLO INRAE, France
 A circular bioeconomy based on fungal biotechnologyCatherine Bélanger, Biopterre, Canada
 

Separation technologies for the dairy industry: A game-changer for waste management in a circular economy

Marie-Ève Langevin, Ameridia Innovative Solutions Inc, USA
 Multicriteria evaluation of new brewer's spent grain valuation pathways in human nutritionGaëlle Petit, ONIRIS-GEPEA, Nantes, France
 Responsible entrepreneurialshipMatthias Pepin and Luc Audebrand, Université Laval, Canada
  2-minute Flash Presentations - SESSION BAccess the schedule
 COFFEE BREAK  
12:25 p.m.

Session 2 - Waste reduction and valorization of by-products

 Co-chairman : Geneviève Gésan-Guiziou, UMR 1253 STLO INRAE, France     
                           Alain Doyen INAF, Université Laval, Canada      
 
 

Towards a more efficient valorization of cell wall-rich agricultural by-products using enzymes

Estelle Bonin, INRAE, France
 Development of an integrated green process to obtain a high value, stable and bioavailable lycopene product from tomato processing wasteOzan Ciftci, University of Nebraska, USA
 Effects of technological treatments on dietary fiber structure, digestion of plant proteins and bioaccessibility of amino acids: cooking extrusion of brewer’s spent grainsÉmilie Korbel, ONIRIS, Nantes, France
 

Development of an integrated green process to obtain a high value, stable and bioavailable lycopene product from tomato processing waste

Gabriella Vollet Marson, IEM-UNICAMP, France-Brazil
 Semi-industrial scale-up of EDUF technology for the electroseparation of bioactive cationic peptides from wheyThibaud Geoffroy, Université Laval, Canada
 2-minute Flash Presentations - SESSION CAccess the schedule
 Closing remarks 

 

PRELIMINARY program

Green Food Tech - Wednesday, April 28th 2021

(UTC-4)
 
9:00 a.m.Welcome remarks 
 Keynote session 
 

Innovations in the food sector in the post-COVID-19 pandemic era

Charis Galanakis,
ISEKI Food Association, Austria

 2-minute Flash Presentations -  SESSION DAccess the schedule
 BREAK 
10:05 a.m.

Session 3 - Processing of alternative and emerging food resources

 Co-chairman : Charis Galanakis, ISEKI Food Association, Austria   
                          Grant Vanderberg, Université Laval, Canada    
 
 Utilization of agroindustrial byproducts as a new source of plant proteinsEfren Delgado, New Mexico SU, USA
 Improvements in biomass processing with pulsed electric fieldsSergiy Smetana, German Institute of Food Technologies, Germany
 High pressure-based and pressure-driven technologies applied to emerging and alternative food resourcesAlain Doyen, INAF, Université Laval, Canada
 Optimized process of production of sunflower albumins and high quality residual mealSara Albe Slabi, LRGP CNRS UMR7274, France
 Nutritional properties of extruded seeds of mesquite legume three (Prosopis laevigata)Luis Diaz-Batalla, Polytechnic University of Francisco I Madero, Mexico
 2-minute Flash Presentations - SESSION EAccess the schedule
 COFFEE BREAK 
12:15 p.m.

Session 4 - Advances in green food technologies

Co-chairman : Florence Lutin, Eurodia, France    
                         Jen-Yi Huang, Perdue University, USA    
 
 Industrial applications of pulsed electric field as a green food technologyOleksii Parniakov,Elea Vertriebs- und Vermarktungsgesellschaft mbH, Germany
 Selective fractionation of nisin supernatants by ultrafiltrationLoubna Firdaous, Université de Lille, France
 Multi-criteria optimization of ultrasound-assisted extraction of antioxidants considering environmental impacts of the processKrasimir Dimitrov, UMR-T 1158 BioEcoAgro, Institut Charles Viollette, Université de Lille, France
 Post-supercritical CO2 extraction recovery of sunflower oil using high-pressure membrane separation.Dihia Chabni, Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, France
 Energy-efficient superconcentration-granulation based process to manufacture dairy powders: limiting factorsMaheshchandra Patil, STLO, INRAE, Institut Agro, 35042, France
 2-minute Flash Presentations - SESSION FAccess the schedule
 Closing remarks 

 

PRELIMINARY program

Green Food Tech - Thursday, April 29th 2021

(UTC-4)
 
9:00 a.m.Workshop 
 

“Responsible Business Model Canvas” for a Circular Economy

**Number of participants is limited. Register now on the Conferium platform**

Matthias Pepin et Luc Audebrand, Université Laval, Canada
10:00 a.m.

Welcome remarks

 
 COFFEE BREAK 
 

Session 5 - Issues associated with sustainable value chains

 Co-chairman : Marie-Claude Gentes, Agriculture and Agri-food Canada, Canada    
                          Sylvie Turgeon, INAF, Université Laval, Canada     
 TBDSamuel Godefroy, INAF, Université Laval, Canada
 Formulating nutritionally adequate and environmentally sustainable dietary patternsJen-Yi Huang, Perdue University, USA
 Food Futures :  a reporting tool to enhance the sustainability of livestock production systems in Northern IrelandRyan Mcguire, Queen's University Belfast, UK
 Tackling the Food Authenticity Issue through LC/Q-TOF Approach. Modeling and Classification of Mango Puree Samples Case StudyKaren Yanell, Agilent, USA
 2-minute Flash Presentations - SESSION G Access the schedule
 COFFEE BREAK 
12:00 p.m.

Session 6 - Waste reduction and valorization of by-products

 Co-chairman : Lucie Beaulieu, INAF, Université Laval, Canada  
                          Sergiy Smetana, German Institute of Food Technologies, Germany    
 Valorization of mustard bran by eco-friendly extraction of sinapineValentin Reungoat, URD Agro-Biotechnologies Industrielles - AgroParisTec, France
  Management of ship-generated food waste and sewage on the Baltic sea: a comprehensive reviewCéline Vaneeckhaute, Université Laval, Canada
 High added-value co-product: fishery by-products is an attractive source of biomolecules for food and nutraceutical useNaïma Nedjar, Unité Mixte Transfrontalière IUMR 1158 Institut Charles Viollette- Laboratoire associé international LIAAN, France
 Feasibility of incorporation of electro- activated whey into fermented dairy products.Sabina Aidarbekova, INAF, Université Laval, Canada
 Production of a demineralized bovine hemoglobin hydrolysates by performing a three-step process simultaneously using a unique bipolar membrane electrodialysis systemMira Abou Diab, Université Laval - Université de Lille, Canada-France
 Closing ceremony and awards