The day got off to a flying start with a welcome address by Dimitri Fraeys, Vice-President of Innovation and Economic Affairs at the Conseil de la transformation alimentaire du Québec (CTAQ). The...
The Future of Food Symposium showcased a broad range of emerging solutions to tackle challenges in the food sector and considerations for their success. It offered an inspiring preview of what can...
The competition drew submissions from across academic institutions, each offering a unique perspective on food science research topics. After rigorous evaluation by a distinguished panel of experts...
The story of OFLORE’s fermented lemonade begins with restaurateurs Oumou Keïta and Hugo Ferran’s search for a signature beverage for their café MAISON OFLORE, back in 2019. The pair developed a...
As the cost of living continues to rise, our need for affordable, local, and nutritious foods has never been greater. Quebec’s food producers want to meet that demand — but how can they innovate...
During the segment, Dr. Beaulieu emphasizes the importance of wastewater reduction and management. As she puts it, “for crab and lobster production, it’s around 800,000 litres [of wastewater] that...
