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From 16th May to 17th May, 2024
Omni Mont-Royal Hotel, Montreal
This event will address many topics including trends and innovations for alternatives to animal products, sustainable food systems and packaging, personalized nutrition, social acceptability and regulatory aspects, and the role of artificial intelligence in the agri-food industry.
Goals:
Primarily, inviting world renowned keynote speakers who will highlight past food science research followed by an overview of the current trends and developments in food science research.
Secondly, highlighting as well as discussing key topics to broaden the landscape of the potential avenues where food science research is heading. To this end, this event aims to expand the research interests within the field and increase innovation in avenues that have yet to be explored.
Then, inviting a broad spectrum of attendees to foster the collaboration between academic and industry-based researchers by sharing knowledge and enhance awareness of related research that is underway throughout the induystry and academic settings. Technology transfer will be further extended by a scientific poster competition for students. The guests will be able to examine these posters during coffee breaks, lunch, and at the networking cocktail.
The symposium will offer an environment conductive to professional exchanges with its B2B space, where participants will be able to establish partnerships, discuss collaborations and explore new business opportunities. Industry leaders will be hosting captivating presentations, sharing their expertise and vision for the future of the sector. In addition, startups will have the opportunity to shine in dynamic pitches, during which participants will be given a stimulating insight into the innovations to come.
Finally, facilitating communication between industrial professionals, research institutions, academic, and students, to foster mutually beneficial relationships for future projects or collaborations by incorporating a networking session into the event as well as attracting industrial attendees.
Key topics:
Trends and innovations for alternatives to animal-based products
Transition towards sustainable food systems (circular economy, space foods, 3D-printed foods, animal/plant/hybrid systems...)
Sustainable and edible packaging
Personalized food system and nutrition
Social acceptability and regulatory aspects
Artificial intelligence in the food industry
Enter the chance to win 1 event registration by answering the question "What do you think the food of the future resembles?": survey.
Deadline : 10 mai 2024
You are a student or a postdoctorant with creative and innovative ideas on the food of the future? Send a 1 min.30 sec. to 2 min. video expressing your vision of the food of the future to Laila Ben Said (laila.bensaid@cribiq.qc.ca), Innovation Director. The best video will be shown at the event.
Deadline: 10 mai 2024
Mark Lefsrud, Associate Professor / Director
McGill University / Biomass Production Lab
Eric Peterson, Director, R&D
DeNova
Codruta Ignea, Assistant Professor, Bioengineering Department
McGill University
Yixiang Wang, Assistant Professor, Department of Food Science and Agricultural Chemistry
McGill University
Stéphane Bayen, Associate Professor / Chair, Department of Food Science and Agricultural Chemistry
McGill University
Brian Jacobson, Associate Director of Strategic Operations
Integrated Bioprocessing Research Laboratory (IBRL), Food Science & Human Nutrition Pilot Processing Plant (FSHN-PPP), University of Illinois at Urbana-Champaign
Catherine Bélanger, Researcher
Biopterre
Maryia Mishyna, Assistant Professor, Food Quality and Design Group
Wageningen University and Research (WUR)
Ozan Ciftci, Associate Professor, Food Science and Technology Department
Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln (UNL)
Abdellah Ajji, Professor / Director, Chemical Engineering Department
Polytechnique Montreal
Matthew D. Moore, Assistant Professor, Department of Food Science
University of Massachusetts, Amherst
Sarah Berger Richardson, Associate Professor, Faculty of Law (Civil Section)
University of Ottawa
Cordelia Selomulya, Professor / Associate Dean, Faculty of Engineering / Research & Commercialization Director, Future Food Systems CRC
University of New South Wales (UNSW)
Ismail Fliss, Associate Professor / Director, Department of Food Science
Université Laval
Catherine Houssard, Research Officer / Co-founder
International Reference Center on Life Cycle Assessment and Sustainable Transition (CIRAIG) / PolyCarbone
Jennifer Côté, Co-founder / Chief Executive Officer
Opalia
Kantha Shelke, Founder / Principal, Sr. Lecturer
Corvus Blue, Johns Hopkins University
Sylvain Charlebois, Professor, Faculty of Management / Senior Director
Dalhousie University / Agri-Food Analytics Lab
Salwa Karboune, Professor, Food Science and Agricultural Chemistry Department
McGill University
Hurry! The block of rooms is limited.
| Rates | 1 day (May 16, 2024) | 2 days (May 16-17, 2024) | 1 day (May 17, 2024) |
|---|---|---|---|
| Non-member | $ 255.00 | $ 385.00 | $ 255.00 |
| CRIBIQ member / RITA member | $ 199.00 | $ 295.00 | $ 199.00 |
| Start-up | $ 199.00 | ||
| Student | $ 100.00 |
Organizing committee:
Laila Ben Said, Innovation Director, CRIBIQ
Daniela Bernic, Vice-president – Corporate Affairs, CRIBIQ
Amanda Waglay, Associate Researcher, McGill University
Najla Ben Akacha, Associate Researcher, McGill University
Scientific committee:
Salwa Karboune, Associate Dean, McGill University
Stéphane Bayen, Professeur titulaire, McGill University
Yixiang Wang, Professeur titulaire, McGill University
Alain Doyen, Full Professor, Université Laval
Lamia L'Hocine, Scientific Researcher, Agriculture and Agri-Food Canada
Jean-Yves Lecompte, Senior Scientific Advisor, Cintech
Laila Ben Said, Innovation Director, CRIBIQ
Daniela Bernic, Vice-president – Corporate Affairs, CRIBIQ
