OrderTitleAuthor and affiliation
1Microwave assisted extraction of antioxidant biomolecules for the valorization of agri-food by-productsPeggy Vauchel, UMRT BioEcoAgro, Université de Lille, France
2Deacidification of cranberry juice by electrodialysis with bipolar membrane impacts its antibacterial activity against cariogenic streptococci and preserves the integrity of the oral epithelial barrierGeneviève Pellerin, INAF, Université Laval, Canada
3University food services ecoefficiency analysis : environmental impacts and nutritional quality scoreStéphanie Vézina, INAF Université Laval, Canada
4In vitro antibacterial and antifungal bioactivities of a porcine cruor hydrolysateAurore Cournoyer, INAF, Université Laval, Canada
5Identification and characterization of yellow mealworm's main proteins in relation to their functional propertiesAlexia Gravel, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1The influence of information about nutritional quality and environmental impact of food on consumer perceptions and purchasing behaviorGabrielle Plamondon, Centre NUTRISS, INAF, Université Laval, Canada
2Deacidification of cranberry juice by electrodialysis with bipolar membrane: impacts on intestinal inflammation and gut microbiota in miceValentine Renaud, INAF, Université Laval, Canada
3Valorization of american lobster cooking effluents: preparation and characterization of food ingredientAriane Tremblay, INAF, Université Laval, Canada
4Improvements in biomass processing with pulsed electric fields (PEF)Sergiy Smetana, German Institute of Food Technologies, Germany
5Extraction, detection and identification of mycosporine-like amino acids from the macroalgae Palmaria palmataJulie Galarneau, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1Multiobjective optimization of skimmed milk microfiltration 0.1µmMaëllis Belna, Boccard; I2M, INRAE, Université de Bordeaux; STLO, INRAE, Agroc, France
2Impacts of solution flow rates and regimes of pulsed electric field on protein fouling formation during bipolar membrane electroacidification of model caseinate solutionVladlen Nichka, Kuban State university - Université Laval, Russia- Canada
3Do High Voltage Electrical Treatments improve the functional properties of beta-lactoglobulin?Rock-Seth Agoua, EcoFoodLab, INAF, Université Laval, Canada
4Impact of processing on sensorial properties of seaweed broth Palmaria palmata and Saccharina longicrurisBétina Lafeuille, INAF, Université Laval, Canada
5Phospholipid recovery from sweet whey and whey protein concentrate: use of electrodialysis with bipolar membrane combined with a dilution factorMélanie Faucher, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1White Wastewater Recovery From Dairy Industries: Evolution of Bacterial Ecosystem During Filtration by Reverse OsmosisSabine Alalam, INAF, Université Laval, Canada
2Environmental impacts of food waste : A case study of an independent restaurant using life cycle assessmentJade Lévesque, INAF, Université Laval, Canada
3Development of gluten-free muffins from elephant foot yam (Amorphophallus paeoniifolius) and traditional rice floursSamitha Kottage, University of Sri Jayewardenepura, Sri Lanka
4Structure-activity Relationships of Antimicrobial Peptides from Atlantic Mackerel Hydrolysate and Related Fish By-productsSamuel Cashman-Kadri, INAF, Université Laval, Canada
5Ultrasound and pulsed electric field techniques as eco-efficient approach for valorization of the brown algae Saccharina longicrurisNatela Gerliani, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1Ionomer-coated filtration membranes as an alternative to ion-exchange membranes for demineralization by electrodialysisSabita Kadel, INAF, Université Laval, Canada
2Defining use cases for artificial intelligence in sustainable food processing systemsVijaya Lakshmi, Université Laval, Canada
3Valorization of snow crabs' and American lobsters' shells for the sustainable production of chitooligosaccharides by enzymatic methodsPauline Potier, INAF, Université Laval, Canada
4Synthesize and characterization of layered double hydroxide based nano-biocomposite as food pigmentEstee Ngew, INAF, McGill University, Canada
5Destabilization of egg yolk granule by Ultra-high pressure homogenizationRomuald Gaillard, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1Production of Biodegradable Cellulose Microbeads from Brewer's Spent GrainAmy McMackin, INAF, Université du Québec à Rimouski, Canada
2Air-drying kinetics of potato skinThanh Tri Nguyen, INAF, Université Laval, Canada
3How demineralization duration by electrodialysis under high frequency pulsed electric field can be the same as in continuous current condition and that for better performances?Laurent Bazinet, INAF, Université Laval, Canada
4Valorization of slaughterhouse blood proteins: study of antibacterial, antifungal and anti-yeast activities of peptic hydrolysates produced from bovine, and porcine hemoglobinZain Sanchez Reinoso, INAF, Université Laval, Canada
5HPLC sugar profiles evolution in mango slices during osmotic dehydration in agave syrupsP. Assana Zongo, INAF, Université Laval, Canada
OrderTitleAuthor and affiliation
1Production of vanillin from lignin (wood)Maxime Parot, INAF, Université Laval, Canada
2Alginate from sri lankan Sargassum spp. and application in ice-creams as a stabilizerIndika Silva Makawita, University of Sri Jayewardenepura, Sri Lanka
3Functional properties of casein and caseinate produced by electrodialysis with bipolar membrane coupled with an ultrafiltration moduleRosie Deschênes Gagnon, INAF, Université Laval, Canada
4Where should water be reclaimed from dairy fluids in an industrial cheesemaking plant?Julien Chamberland, STELA, INAF, Université Laval, Canada
5Development of a new deodorization method of herring milt hydrolysate (HMH) as an avenue to increase its valorization: impacts of pH, stirring with nitrogen and deaerator treatment on the odorous contentSarah Todeschini, INAF, Université Laval, Canada

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