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2024 Future of Food Symposium : Innovations, Challenges and Perspectives

From 16th May to 17th May, 2024
Omni Mont-Royal Hotel, Montreal

The 2024 Future of Food Symposium : Innovations, Challenges and Perspectives aims to highlight innovative discoveries, challenges and perspectives pertaining to the future of the food industry!

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

Program

Abstracts

Speakers' list

Controlled Environment Agriculture for Space and Earth Based Applications

Controlled Environment Agriculture for Space and Earth Based Applications

Mark Lefsrud, Associate Professor / Director
McGill University / Biomass Production Lab

Global Update: Single Cell Protein for Food and Feed

Global Update: Single Cell Protein for Food and Feed

Eric Peterson, Director, R&D
DeNova

Bioengineering Yeast for Production of Natural Carotenoids

Bioengineering Yeast for Production of Natural Carotenoids

Codruta Ignea, Assistant Professor, Bioengineering Department
McGill University

Cellulose Nanocrystals for Antibacterial Packaging

Cellulose Nanocrystals for Antibacterial Packaging

Yixiang Wang, Assistant Professor, Department of Food Science and Agricultural Chemistry
McGill University

Developing Automated Machine Learning Pipelines to Authenticate Food Using Non-targeted LC-HRMS Analysis: Honey as a Case Study

Developing Automated Machine Learning Pipelines to Authenticate Food Using Non-targeted LC-HRMS Analysis: Honey as a Case Study

Stéphane Bayen, Associate Professor / Chair, Department of Food Science and Agricultural Chemistry
McGill University

Fermentation Technologies and How They Scale

Fermentation Technologies and How They Scale

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

Sustainable Production of Mycoproteins by Fermentation of By-products from Bioindustrial Plants

Sustainable Production of Mycoproteins by Fermentation of By-products from Bioindustrial Plants

Catherine Bélanger, Researcher
Biopterre

Design of Future Food Ingredients: From Insects to Cells

Design of Future Food Ingredients: From Insects to Cells

Maryia Mishyna, Assistant Professor, Food Quality and Design Group
Wageningen University and Research (WUR)

Engineering the Future of Food: Designing Future-forward Food Structures with Supercritical Fluid Technology for Health and Quality

Engineering the Future of Food: Designing Future-forward Food Structures with Supercritical Fluid Technology for Health and Quality

Ozan Ciftci, Associate Professor, Food Science and Technology Department
Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln (UNL)

Development of Formulations for Active Polymer Flexible Packaging

Development of Formulations for Active Polymer Flexible Packaging

Abdellah Ajji, Professor / Director, Chemical Engineering Department
Polytechnique Montreal

Advances in the Detection and Control of Foodborne Viruses

Advances in the Detection and Control of Foodborne Viruses

Matthew D. Moore, Assistant Professor, Department of Food Science
University of Massachusetts, Amherst

Regulating and Labeling Cellular Agriculture: The Case of in vitro Milk in Canada

Regulating and Labeling Cellular Agriculture: The Case of in vitro Milk in Canada

Sarah Berger Richardson, Associate Professor, Faculty of Law (Civil Section)
University of Ottawa

Towards the Use of Plant Proteins for Microencapsulation and Applications in Functional Foods

Towards the Use of Plant Proteins for Microencapsulation and Applications in Functional Foods

Cordelia Selomulya, Professor / Associate Dean, Faculty of Engineering / Research & Commercialization Director, Future Food Systems CRC
University of New South Wales (UNSW)

Biopreserved Foods: A New Range of Tomorrow's Foodstuffs

Biopreserved Foods: A New Range of Tomorrow's Foodstuffs

Ismail Fliss, Associate Professor / Director, Department of Food Science
Université Laval

Sustainability Metrics to Help Decision-makers Accelerate the Transition of Food Systems

Sustainability Metrics to Help Decision-makers Accelerate the Transition of Food Systems

Catherine Houssard, Research Officer / Co-founder
International Reference Center on Life Cycle Assessment and Sustainable Transition (CIRAIG) / PolyCarbone

Real Cow-free Milk Through Cellular Agriculture

Real Cow-free Milk Through Cellular Agriculture

Jennifer Côté, Co-founder / Chief Executive Officer
Opalia

Integrating Multiple Dimensions to Advance Next-generation Food Design

Integrating Multiple Dimensions to Advance Next-generation Food Design

Salwa Karboune, Professor, Food Science and Agricultural Chemistry Department
McGill University

From Field to Fork: The Plate of the Future in Canada

From Field to Fork: The Plate of the Future in Canada

Sylvain Charlebois, Professor, Faculty of Management / Senior Director, Agri-Food Analytics Lab
Dalhousie University

Processing of Meat and Dairy Substitutes of Plant Origin

Processing of Meat and Dairy Substitutes of Plant Origin

Filiz Koksel, Associate Professor, Faculty of Agricultural & Food Sciences
University of Manitoba

Future Proofing the Food Industry from Ignorance and Misinformation

Future Proofing the Food Industry from Ignorance and Misinformation

Kantha Shelke, Founder / Principal / Senior Lecturer, Corvus Blue
Johns Hopkins University

Architecting the Future: Building Resilient Industrial Food Supply Chains

Architecting the Future: Building Resilient Industrial Food Supply Chains

Scot Bryson, Sustainable Infrastructure Architect / Founder
Orbital Farm

The Current Technological Landscape for Plant-based Alternatives to Fish

The Current Technological Landscape for Plant-based Alternatives to Fish

Plamen Nikolov, Director Flavor & Sensory
New School Foods

Adam Maxwell, Founder / Chief Executive Officer
Voyage Foods

Partners

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

Organizing Committee:

In collaboration with:

Silver partners:

Friend & Associate partner: