Présentations FLASH
D'une durée de deux minutes chacune, les présentations FLASH seront données en anglais.
Thursday, May 18
| 1 | Food waste management with an automated, modular system based on Hermetia illucens larvae and heterotrophic alga Galdieria sulphuraria | Sergiy Smetana, German Institute of Food Technologies, Germany |
| 2 | Effect of short ultrasound treatment as a chitin pre-treatment: a strategical step to transform shell wastes in chitooligosaccharides | Gabriela Vollet Marson, Université Laval, INAF, Canada |
| 3 | Optimization of wiped-film short path molecular distillation for recovery of cannabinoids from cannabis oil using response surface methodology | Sai Uday Kumar Reddy Sagili, McGill University |
| 4 | Effects of pulsed electric fields and polarity reversal on the selectivity of peptides migration from porcine cruor hydrolysate, with electrodialysis with ultrafiltration membrane | Aurore Cournoyer, Université Laval, INAF, Canada |
| 5 | Evaluating price sensitivity for plant and animal protein foods by socioeconomic status: A study of grocer loyalty program data from Quebec and Finland | Cameron McRae, McGill University, Canada |
| 1 | Effect of ultrasound to assist the synthesis of galacto-oligosaccharides with native whey | Andres Cordova, Pontificia Universidad Católica de Valparaíso, Chile |
| 2 | Food’s Carbon Footprint Surveillance Dashboard for the City of Montreal | Ghina El Haffar, McGill University and Université Laval, Canada |
| 3 | Biocontrol of Listeria monocytogenes on ready-to-eat pork-cooked ham by treatment with porcine hemoglobin hydrolysates: A circular economy approach for the slaughterhouse blood valorization | Zain Sanchez-Reinoso, Université Laval, INAF, Canada |
| 4 | A high throughput approach to identify the role of microbial interactions in dairy spoilage | Amadou Ndiaye, Université Laval, INAF, IBIS Canada |
| 5 | Effect of the maturity stage on the physico-chemical composition of pulses | Yosra Ben Fadhel, Université Laval, INAF, Canada |
| GastronomiQc Lab session | ||
| 1 | Emulsion properties of novel ingredients : yellow pea and black Beluga lentil purees | Guillaume Morin, Université Laval, INAF, GastronomiQc Lab, Canada |
| 2 | Effects of Xanthan, Agar, Gelatin, and Pectin on physicochemical and rheological properties of canola protein microgel stabilized Pickering emulsions as a Potential Animal Fat Replacer | Mahsa Rezaee, Université Laval, Canada |
| 3 | Promoting the use of Quebec forest mushrooms in cooking through a better description of their sensory characteristics | Fanilo Tsiory Raharimanana, Université Laval, INAF, GastronomiQc Lab, Canada |
| 4 | Guide of eco-efficient practices in the foodservice sector | Mélanie Faucher, Université Laval, Canada |
| 5 | Revealing the potential of Brewer’s Spent Grains In Human Nutrition: Exploration of Protein Extraction Performance and Functional Properties | Jonathan Gagnon, Université Laval, INAF, Canada |
| 1 | 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 |
| 2 | Optimization of protein extraction from water lentils followed by a qualitative study of the extracted proteins and some of their functional properties | Tristan Muller, Université Laval, INAF, Canada |
| 3 | Effect of bacterial-derived antimicrobial solutions on the preservation of raw chicken legs under refrigerated condition | Liya Zhang, Université Laval, INAF, Canada |
| 4 | Development of ethyl cellulose shell-coated alginate droplets in w/o emulsions by electrospraying | Charles Ahenkhorah, University of Guelph, Canada |
| 5 | Production and characterization of proteins and peptides extracted from brewer's spent grain | Eya Rouissi, Université Laval, INAF, Canada |
| 6 | Antimicrobial and antioxidant activities of protein hydrolysates produced through enzymatic hydrolysis of chicken cruor | Delasa Rahimi Galougahi, Université Laval, INAF, Canada |
Friday, May 19
| 1 | Impact of pre-concentration on the extraction of protein from tofu whey by a combination of electrodialytic processes | Rosie Deschênes Gagnon, Université Laval, INAF, Canada |
| 2 | Synergystic approach of pulsed electric fields and immobilized biocatalysts to obtain biologically active peptides from agro-food proteins | Hélorie Clouzot, Université de Lille, France et Université Laval, Canada |
| 3 | Production of polyphenols-enriched cranberry juice through electrodialysis with filtration membrane: How physicochemical properties of filtration membranes impact anthocyanins migration and selectivity during electrodialysis. | Eva Revellat, Université Laval, INAF, Canada |
| 4 | Antimicrobial and antioxidant activities of turkey cruor after pepsic hydrolysis : slaughterhouse blood valorisation in a circular economy approach | Houssine Fliss, Université Laval, INAF, Canada |