Projects awarded by the Consortium RITA
Fermentation of a mixture of cranberries and blueberries for the production of a synbiotic juice by beneficial lactic acid bacteria
The market for fermented beverages is booming due to consumers' desire to eat products that are beneficial to their health. We are developing a fermented juice using lactic acid bacteria, composed of cranberry and blueberry purees diluted in maple water with added probiotic bacteria. These berries are known for their benefits on human health and for the prevention of certain pathologies. Fermentation will increase the antioxidant potential of the fruits and increase the quantity of polyphenols with prebiotic action, thus better taking advantage of their beneficial properties.
Researchers & Institutions
Denis Roy - INAF, Laval University
Yves Desjardins - INAF, Laval University
Industrial Partners
Fruit D'Or
Bleuets Sauvages du Québec
Development of new antibacterial packaging based on chitosan/polyethylene to extend the life of the milk
Currently, several technologies are used in the food industry to extend the shelf life of food and beverages, such as high-pressure processing (HPP), ultra-high temperature sterilization (UHT), pasteurization, ultrafiltration, vacuum, or modified atmosphere packaging (MAP). However, these treatments can be either expensive or not applicable to a wide variety of foods. Besides, none of these approaches provide continuous, active protection of the product throughout its life. The addition of preservatives or antimicrobial agents to processed foods and/or the packaging can protect products from microbial spoilage and, therefore, extend the shelf-life. These kinds of protections can reduce economic losses and health risks due to microbial deterioration and foodborne pathogens. This project aimed at modifying plastic packaging to extend the shelf-life of milk. More specifically, this research has designed a film casting process for the fabrication of chitosan (CS)-based films, and also produced CS coated/polyethylene (PE) films to extend the shelf life of milk. It has examined the antibacterial properties of the designed films and coatings with a special emphasis on the understanding of the effect of the physicochemistry of chitosan on the antibacterial activity.
Researchers & Institutions
Marie-Claude Heuzey - Polytechnique Montréal
Mounia Arkoun - Polytechnique Montréal
Nury Ardila - Polytechnique Montréal
Abdellah Ajji - Polytechnique Montréal
Industrial Partners
Agropur
Hood Packaging
Development of biocides based on plant extracts for disease control during potato storage
In keeping with their sustainable development perspective, the Consortium de recherche sur la pomme de terre du Québec has invested, in partnership with the CLD Domaine du Roy in Lac St-Jean, in the development of a biocide ingredient based on forest extracts to limit sprouting and disease development during potato storage. The work made it possible to identify extracts of bark residues from the forest industry that have antigerminative and antimicrobial properties. Real-world storage tests are currently under way and will make it possible to target the concentrations to be used for the pilot test planned for the fall of 2020.
Researchers & Institutions
Nathalie Bourdeau - Innofibre, Cégep de Trois-Rivières
Isabel Desgagné-Penix - Université du Québec à Trois-Rivères
Yacine Boumghar - Centre d'étude des procédés chimiques du Québec, Collège de Maisonneuve
André Gagnon - Agrinova, Collège d'Alma
Simon Barnabé - Université du Québec à Trois-Rivères
Industrial Partners
Consortium de recherche sur la pomme de terre du Québec
CLD Domaine du Roy
Greenleaf power
Development of LED illumination systems for controlling spoilage flora on surfaces coming into contact with meat
This research project is testing an LED lighting system to reduce the microbial load on surfaces that come into contact with fresh meat. The principle of the technology is to excite, with specific wavelengths, photosensitizing molecules naturally present in microorganisms to generate free radicals and cause cell death. Laboratory, pilot and industrial-scale work is planned to validate the application of the technology to the meat sector. The benefits of the project could translate into gains for the safety of the cutting environment and the shelf life of trimmed meat cuts.
Researchers & Institutions
Philippe Robichaud-Rincon - Cintech agroalimentaire
Jean-Yves Lecompte - Cintech agroalimentaire
Michaela Skulinova - Cintech agroalimentaire
Myriam Baril - Cintech agroalimentaire
Ariane Lemyre-Nepton - Cintech agroalimentaire
Luisa Pensato - Cintech agroalimentaire
Industrial Partners
Solutions Avancées ADSOL
Agromex Inc.
Development of new delivery system for active molecules in chocolate matrices and chewing gum
This project will include a literature review of plant extracts with high anti-stress potential. They will be classified according to their ability to pass through the mouth wall in order to be able to combine them with FastActiv crystal technology that promotes absorption in the mouth.
The research efforts will focus on the incorporation of molecules that will promote oral absorption during the manufacture of FastActiv crystals. In order to do so, we have set up a chamber that will allow us to study the manufacturing parameters of these crystals (choice of gas, use of a variety of carbohydrates, variation in system pressure, variation in temperature, and stability of bioactive molecules), the quality and integrity of the crystals produced, and their functional activity in chocolate food applications.
Researchers & Institutions
Valérie Orsat - McGill University
Industrial Partners
Chewpod
Chocolats Lamontagne
Development of individual edible portions
Researchers & Institutions
Jean-Yves Lecompte – Cintech agroalimentaire
Ali Bazmi – Cintech agroalimentaire
Daniel Tremblay-Marchand – Cintech agroalimentaire
Yixiang Wang - McGill University
Industrial Partners
Lassonde
Phoodstation
Development and application of a portable Raman device for in situ non-destructive detection of pork spoilage
Meat quality control including the detection of microbial spoilage relies on labor intensive, expensive and time-consuming laboratory testing that requires highly trained personnel. Because sampling and testing are the only option for the industry, the number of meat products that can be handled and controlled is limited. Non-destructive optical techniques such as Raman spectroscopy is a promising alternative to overcome the existing technical limitations. The collected Raman spectrum can be regarded as a "molecular fingerprint" suitable for sample identification as well as detection of molecular changes in meat due to spoilage.
Researchers & Institutions
Xiaonan Lu – McGill University
Keng Chou - University of British Columbia
Yixiang Wang - McGill University
Industrial Partners
Olymel
Metaspectral
Formation, innovation et competitivity
This project focuses on the development of synergies between actors in the food ecosystem to facilitate access to, and updating of, training programs, coaching, mentoring and digital tools to complement the digital platform FCI-QC and FCI-Canada (FCI for Food Convergence Innovation) to support the evolution of business models towards more agile models, better adapted to the requirements of the business context and to support innovation within companies. In addition to business-to-business collaborations, content and ways of disseminating training activities, up-to-date coaching and mentoring on current issues and more flexible and accessible to businesses is aimed at accelerating the upgrading of knowledge required to enable businesses to position themselves and remain competitive in local markets and the international.
Researchers & Institutions
JoAnne Labrecque – HEC Montréal
Dimitri Fraeys – CTAQ
Alain Cadoret – AG Bio Centre
Renée Michaud – INAF, Laval University
Ronan Corcuff – INAF, Laval University
Dominic Schoffield – MCCHE, McGill University
Laurette Dubé – McGill University
Sandra Schillo – University of Ottawa
Francine Rodier – UQÀM
Industrial Partners
La Transformerie
57 Végane
Transformerie alimentaire Pro-Jam
Croque Lupin
Juliette et Chocolat
Demonstration of the effectiveness of a UV-C decontamination system on industrial-scale frozen french fries and vegetables
The objective of this project is to demonstrate the effectiveness of a UV-C decontamination system to remove L. monocytogenes that may be found on frozen french fries and vegetables in an industry-type operating environment.
Researchers & Institutions
Philippe Robichaud-Rincon - Cintech agroalimentaire
Jean-Yves Lecompte – Cintech agroalimentaire
Michaela Skulinova – Cintech agroalimentaire
Marilou Drolet – Cintech agroalimentaire
Steve Vo – Cintech agroalimentaire
Réjean Drouin – Cintech agroalimentaire
Industrial Partners
Bonduelle
Michel St-Arneault
Synergistic upcycling of agri-food alcohol co-products, an eco-efficient circular economy process
The CDBQ initiated a collaboration between a generator of unvalued berry co-products, a cheese company generating an unvalued co-product and a distillery that aspires to use locally generated co-products to produce its alcohol. The objective of this project is to develop an economical and sustainable process that combines the use of dairy by-products and berry syrup to produce ethanol for distillation. The project also includes a technical and economic assessment and life cycle study of alcohol produced under the new process. The development of these complementary co-products is part of the circular economy movement and aims to reduce food waste, mitigate environmental impacts and serve as a regional economic lever.
Researchers & Institutions
Vincent Banville - CDBQ
David Claveau - CDBQ
Rémy Lambert – Laval University
Industrial Partners
Citadelle
Distillerie Euclide
Fromagerie du Presbytère