Participants & companies


Organizations-international delegations- services



Canadian and international universities




Top trends affecting the food industry and health ingredients market

Elisabeth Sloan

Dr. Elisabeth Sloan
• President of Sloan trends inc., Food Technology Magazine, Nutraceuticals World, United States

Dr. Elizabeth Sloan holds a Ph.D. in Food Science/ Nutrition with a minor in Mass Communications /Journalism from the University of Minnesota and a B.S. degree in food technology from Rutgers University. She has more than 30 years’ experience in nutrition trend-tracking, market assessment, and creating business-building ideas. She is contributing editor and consumer trends columnist for Food Technology Magazine and marketing editor for Nutraceuticals World Magazine. Dr. Sloan served as Editor-in-Chief of McCall’s magazine and Asst and Good Housekeeping magazine, each with a readership of more than 30 million women per month. She was also the Director of the Good Housekeeping Institute, managing the laboratories that reviewed consumer products for the Good Housekeeping Seal as well as the editorial pages of the magazine. She was also Senior Vice President and International Director of Food and Nutrition for Hill and Knowlton Public Relations operating in 21 countries. She was the first Scientific Director of the Am. Assoc. of Cereal Chemists; Editor-in-Chief of Cereal Foods World and Cereal Chemistry and Manager of Nutrition Communications and Technical Services for General Mills, Inc. Dr. Sloan has written over 400 articles on consumer trends and food/nutrition marketing; co-authored two college textbooks on nutrition and served as trends/marketing columnist for Food Business, Food Engineering, Processed Prepared Foods and Food Product Development magazine. Dr. Sloan received two John W. Hill Awards for excellence in public relations.


SESSION 1 – Cardiometabolic Health

Vincenzo DiMarzo

Dr. Vincenzo Di Marzo
• ICB-CNR, Naples, Italy

Dietary fatty acids affect cardiometabolic health via the “endocannabinoidome”

Dr. Vincenzo Di Marzo is Research Director at the Institute of Biomolecular Chemistry at the National Research Council (ICB-CNR) in Pozzuoli, Naples, Italy; coordinator of the Endocannabinoid Research Group in the Naples region; and an Adjunct Associate Professor in the Department of Pharmacology and Toxicology at the Medical College of Virginia at Virginia Commonwealth University in Richmond. He completed postdoctoral studies in lipid biochemistry and natural product chemistry at ICB-CNR. Dr. Di Marzo is co-author of more than 450 articles published in peer-reviewed journals, including several reviews on endocannabinoids. He has also served as Editor or co-Editor of three books on endocannabinoids. He is Editor-in-Chief of Recent Patents on CNS Drug Discovery. In 2010, he was the most cited author in the field of Pharmacology and Toxicology.

Peter Jones

Dr. Peter Jones
• Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba

When Less (Double Bonds) is Better Than More:  Evidence for the Health Benefits of Monounsaturated Fats

Dr. Peter J. Jones, Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba in 2005, as Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones’ main appointment is in the Department of Food Science with a cross-appointment in Human Nutritional Sciences. Dr. Jones completed a PhD in Nutritional Biochemistry from the University of Toronto. He was Director of the School Dietetics and Human Nutrition at McGill University from 1994-1999 and held a cross-appointment in the Department of Medicine until 2005. Dr. Jones’ research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis absorption and turnover in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents. Other areas of research have included re-establishing energy needs in sub-groups of the Canadian population and exploring which fats confer optimal health during weight reducing diets. Peter Jones has published over 350 peer-reviewed research articles and reviews in international journals, as well as chapters in leading nutrition textbooks. Dr. Jones the McCollum Award from the Canadian Nutrition Society in 2013.

Marie-Caroline Michalski

Dr. Marie-Caroline Michalski
• Université Lyon 1, France

Metabolic Impact of fat Emulsified Structure – The Concept of Fast vs Slow Lipids

Dr. Marie-Caroline Michalski is the Research Director of INRA and leader of team 4 of the CarMeN laboratory in Lyon. Her research interests revolve around the impact of food lipid structure and organization on their health effects. After training in food industry engineering and earning her PhD degree (ENSAIA, Nancy, 1992-1998), she developed research programs on the structure and properties of milk fat and milk fat globules at the Milk and Egg Science and Technology Laboratory of INRA in Rennes (199-2005). Since 2004, she has developed in the CarMeN laboratory a new research theme on the impact of the structure of lipids on their intestinal absorption and metabolic effects, in close collaboration with CRNH Rhône-Alpes. Her work has brought to light that in humans, lipid digestion is accompanied by the absorption of endotoxins present in the gut microbiota, this phenomena being increased following a period of over-nourishment. The results on the use of different fatty acids by the body, depending on the ingestion of fat in a spreadable or emulsified form have led to the new concept of “rapid vs slow lipids” in the evaluation of metabolic risks linked to the development of obesity. She is the lead investigator on various projects supported by public agencies and by industrial partners such as the ANR VALOBAB project, aimed at promoting polar lipids from buttermilk with potential functional and metabolic benefits. MC Michalski was recently decorated Knight of the Order of Agricultural Merit, awarded by the French Agricultural Ministry for her 15 years contribution do scientific research in the fields of food sciences and nutrition.

 Dr. Sophie Vinoy
• Mondelez International

Digestibility of Starch and Postprandial Metabolism

Mondelez Int R&D based in France (Saclay) is part of Mondelez Company, leader in food products worldwide with its main portfolio in cereal products and chocolate. In R&D, Global Nutrition Research team, led by Sophie Vinoy, has the responsibility to anticipate scientific priorities and related public health issues to frame the nutrition research programs for Mondelez. Sophie Vinoy obtained her PhD from the French Paris University of life science and health on human physiology. She joined the nutrition research department of Danone and took the lead of metabolism team. She moved to global nutrition department of Kraft Foods/Mondelez as nutrition senior research group leader. She and her team launched several international research programs in collaboration with academic teams. She is strongly involved in the European International Life Science Institute through 3 taskforces on carbohydrates, eating behaviour, and diabetes & obesity prevention. Her primary interest is the impact of food on postprandial metabolism linked to disease prevention. Related to this research area, she also study low grade inflammation, microbiota modulation and satiety. Her main publications are on carbohydrate metabolism and investigated specifically health interest of starch digestibility, as well as satiety.

André Marette

 Dr. André Marette
• Professor, INAF, Université Laval, Canada

Sugars, all the same?

Dr. André Marette is a full professeur at the Faculty of Medicine in Université Laval. He is a cardiology research scientist at the Quebec Heart and Lung Institute (IUCPQ) and the scientific director of the Institute of Nutrition and Functional Foods (INAF). He is the holder of a Research Chair on Pathogenesis of insulin resistance and cardiovascular diseases. His research on the causes of obesity, diabetes and cardiovascular diseases and their treatment were published in more than 170 articles and book chapters of which four articles were published in Nature Medicine. Dr. Marette received several prestigious prizes, namely the Charles Best Lectureship Award from the University of Toronto, an international prize recognizing the holder’s valuable contribution to research advancement on diabetes.

SESSION 2 – Healthy Aging and Inflammation Infamm’aging


Dr. Philip Calder
• University of Southampton, United Kingdom

Biomarkers of Inflammation

Dr. Philip Calder is Professor of Nutritional Immunology within the Human Development and Health Academic Unit of the Faculty of Medicine at the University of Southampton. He is interested in the interaction of nutrients, especially fatty acids, with immunity and inflammation. Dr. Calder has received several awards for his work, has over 400 research publications (excluding abstracts) and is listed on isiHighlyCited. Professor Calder has served on various committees and expert panels. He has recently retired as Editor-in-Chief of the British Journal of Nutrition and is an Associate Editor of Clinical Science and of Lipids. He is a member of the several other Editorial Boards.

Jan Kopecky

Dr. Jan Kopecký
• Institute of Physiology, Czech Republic

Controlling mitochondrial function

Jan Kopecký graduated with a MD degree at the Faculty of Pediatrics (in 1975) and earned his PhD degree in biochemistry (in 1978) at the Charles University in Prague. Since 1978, he has been a scientist at the Institute of Physiology of the Czech Academy of Sciences (CAS) in Prague. In 2001, he became the Research Professor (DSc) at the Academy. Since 1992, he has served as the Head of the Department of Adipose Tissue Biology at the Institute of Physiology. In July 2015, he was appointed as the Institute’s Director.

Early studies of Kopecký were focused on the mechanisms of mitochondrial energy conversion and brown adipose tissue thermogenesis. His recent research addresses mechanisms enabling the beneficial effects of omega-3 fatty acids of marine origin on obesity and associated disorders, in both mouse models of diseases and in human patients. Dr. Kopecky has published over 110 research articles.

Kopecký has worked for extended scientifically productive periods at several institutes abroad, of which the Department of Biochemistry of the University of Ottawa in Canada, Wenner-Gren Institute of the University of Stockholm in Sweden, Department of Biochemistry of the University of Bari in Italy, Roche Institute of Molecular Biology in Nutley, NJ, in USA, and Jackson Laboratory in Bar Harbor, ME, USA.

Suzan Wopereis

Dr. Suzan Wopereis
• TNO, The Netherlands

Phenotypic Flexibility in the Context of Metabolic and Inflammatory Responses

Dr Wopereis joined TNO in 2006 and works with a bioinformatics research group active in the field of nutrigenomics and nutritional systems biology, focused upon the biological effects of nutrition on health and disease. She has >30 peer-reviewed scientific publications on this topic. She has been involved in several national and international research programs as a principal investigator coordinating research on (individual) health diagnosis and substantiating effects of food and nutrition on health. She is member of International Life Sciences Institute’s functional foods task force within the EU expert group “marker initiative in nutrition research”. She has a PhD in medical sciences from Radboud University Nijmegen Medical Center.

Laurent Bazinet

Dr. Laurent Bazinet
• INAF, Université Laval

Deacidification of Cranberry Juice and Protection Against Intestinal Inflammation

Dr. Laurent BAZINET is professor at the department of Food Sciences at Université Laval since July 2002, Chair of the NSERC – Industrial Research Chair on Electro-Membrane Processes, Director of the International Associated Laboratory on Bio-production of Natural Antimicrobials, Head of the Laboratory of Food processing and Electro-membrane Processes and an active member of the Institute of Nutrition and Functional Foods (INAF) and the Dairy Research Center (STELA). He studied in agri-food sciences at the École Supérieure d’Agriculture of Angers (France) where he graduated in Food and Agriculture Engineering. He obtained his M.Sc. (1994) and Ph.D. (2000) in Food Science and Technologies at Université Laval (Quebec City, Québec).

The research interests of Dr. Bazinet focus on electro-dialytic phenomena and their impacts on bio-food compounds and health benefits in order to design, optimize and develop new less energy consuming eco-efficient techniques and electrochemical technologies. Amongst others, he recently developed and patented a new technology called electro-dialysis with filtration membrane (EDFM) that allows the separation of molecules according to their charges (electrical field) and their molecular weights (filtration membrane cut-off). This technology has already demonstrated a high selectivity for the separation of molecules of very different natures such as tobacco polyphenols, anthocyanins, chitosan oligomers and bioactive peptides from hydrolysates. Dr. Bazinet has published 151 peer-reviewed articles, 12 books and book chapters and patented four technologies.

Gerard Klein Essink

Gerard Klein Essink
• Managing Director and owner, Bridge2Food 

Healthy Ageing – Consumer insights and experiences: Quo vadis?

Gerard set up Bridge2Food in 2002. His team provides research & consultancy services in fast-moving business-to-consumer markets as well as business-to-business industries. “I have a passion for bringing people together, bridging cultures and combining views and experiences to innovate in business and research”, he explains. Previously, he worked internationally in the food industry for over 20 years after graduating in food chemistry from Wageningen University & Research Centre. He started his career at Wageningen University with a project on the EU wine policy regarding sugar addition to wine. He fulfilled roles as Vice-President Sales and Business Development Manager with a Pan-European Fast-Moving Consumer Goods (FMCG) company and General Manager, Global Business Manager, Asia Pacific Marketing Manager as well as Research and Application Manager with an international food ingredient company.

SESSION 3 – Digestive Health, the Role of Microbiota

Dr. Muriel Derrien
• Danone Nutricia Research

Ingested Bacteria such as Lactobacillus spp. and Bifidobacterium spp. and their Impact on the Composition and Metabolism of the Gut Microbiome

Dr. Muriel Derrien is senior scientist at Danone Research (Palaiseau, France).  She started working in the gut microbiota field in 2002 at Wageningen University (the Netherlands) for her PhD thesis under the supervision of Prof. Willem de Vos, where she studied specifically mucin-degrading bacteria and their association with host. She continued for her post doc on more inter-disciplinary projects within the Dutch consortium Top Institute in Food and Nutrition, where she was part of several projects and brought microbiota expertise to elucidate interaction between microbiota and host in studies mostly focused on nutrition. In 2010, she joined Danone Research in France, where she is currently leading national and international projects with top researchers. Her passion in gut microbiota led her now to elucidate how selected probiotics from Danone collection as well as nutrition impact gut microbiota members and therefore human health. Research is based on clinical trials by next-generation sequencing, as well as more targeted preclinical models (in vivo and in vitro).

Dr. Bruno Pot
Pharmabiotic Research Institute, France

Pharmaceutical Regulation for Medical Probiotics

Bruno Pot started an academic career in 1983 as a microbial taxonomist at the Laboratory of Microbiology in Ghent, where he obtained a PhD in Biology. During this period, he was involved in many EU research projects and developed a particular interest in bioinformatics. After 14 years in research, he became Science Manager Benelux and Science Manager Europe for the company Yakult, a Japanese food producer. In 2001, he joined Applied Maths as Director of Business Development. Bruno is also Research Director of the Bactéries Lactiques et Immunité des Muqueuses lab at the Institut Pasteur de Lille (France) and is a guest professor at the Vrije Universiteit Brussel (Belgium).

Dr. Elena Biagi
Dept. of Pharmacology and Biotechnology, University of Bologna, Italy

Mediterranean Diet Beneficially Impacts the Gut Microbiota and Associated Metabolome: Novel perspectives

Elena Biagi got her Master Degree in Molecular and Cellular Biotechnology in 2006 at the University of Bologna, and was a PhD student in Molecular Biology at the same institute during the following three years. She was awarded the Prize for Best PhD Thesis in Microbial Biotechnology from the Italian Society of General Microbiology and Molecular Biotechnology. Currently, she is a PostDoc researchers at the Pharmacy and Biotechnology School, University of Bologna.

Patrice Cani

Dr. Patrice Cani
• Université catholique de Louvain, Belgium

Next-generation probiotics : Akkermansia as a candidate ? 

Dr. Patrice D. Cani is a researcher at the Belgian Fund for Scientific Research and group leader in the Metabolism and Nutrition lab at the Louvain Drug Research Institute (UCL) in Brussels, Belgium. He is co-director of the European Associated Laboratory “NeuroMicrobiota” (INSERM, Toulouse, France/UCL, Brussels, Belgium). Dr. Cani’s main research interests are the investigation of interactions between the gut microbiota, host and specific biological systems such as the endocannabinoid system and the innate immune system in the context of obesity, type-2 diabetes and metabolic inflammation. He is author and co-author of more than 125 scientific research publications and a member of several international associations.

Dr. Pieter Van den Abbeele
• Prodigest, Belgique

Ingested Bacteria and their Impact on the Composition and Metabolism of the Gut Microbiome

Dr. ir. Pieter Van den Abbeele performed his PhD between 2007 and 2011 at the Laboratory of Microbial Ecology and Technology (LabMET, Ghent University), studying the effects of prebiotic compounds on the human gut microbiota with a focus on the investigation of mucosal gut microbes as potential guardians for human health. During this PhD research, unique in vitro models were developed and validated in order to allow the study of this largely unknown community of gut wall-associated microbes with high potential to affect health. This work was awarded with the “Science and health prize 2011” from the superior health council Belgium. After performing postdoctoral research at Ghent University between 2011 and 2013, dr. Van den Abbeele joined ProDigest bvba, which is a spin-off company that commercialized the various in vitro models developed at LabMET. After working as a senior scientist on a European project (CaroDel) of which ProDigest was the coordinator, dr. Van den Abbeele was appointed as ‘contract research and technology director’, thus being responsible for both the coordination of service projects together and the internal technology developments within ProDigest.

Session 4 – Brain Function and Cognitive Health

Lotte Lauritzen

Dr. Lotte Lauritzen
• Copenhagen University, Denmark

Polyunsaturated Fatty Acids and Brain Development

Dr. Lotte Lauritzen has a PhD in Molecular Physiology and now holds a tenure position as Associate Professor at Department of Nutrition, Exercise and Sports at University of Copenhagen, Denmark. The main research interest of Professor Lauritzen has for almost two decades been long-chain n-3 polyunsaturated fatty acids (n-3 LCPUFA), their biological functions and effects on health – in particular on growth and development, behaviour, cardiovascular risk markers, and immune function. Over the years she has conducted a number of n-3 LCPUFA intervention studies with lactating women, infants, and children as well as adult men and rodents. Her teaching responsibilities include the role of fat in human nutrition, and evidence evaluation. She has written a number of peer-reviewed scientific papers and since her large review on the essentiality of n-3 LCPUFA in 2001, she has been among the most cited authors researches within the field.


Dr. Karin Yurko-Mauro
• DSM Nutritional Products

Omega-3 Fatty Acid, DHA’s Effects on Adult Memory

Dr. Yurko-Mauro also completed a Master’s degree in Neuroscience at the University of Hartford, Hartford, CT and BA degree summa cum laude in Psychology at Roanoke College, Salem, VA. During her postdoctoral training, she obtained a fellowship research grant from the Cystic Fibrosis Foundation examining regulation of the CFTR signal transduction pathways and was awarded an IRTA fellowship at NIH. She has several publications, has given many scientific presentations and has co-authored a book chapter on clinical protocols in “Expediting Drug and Biologics Development: A Strategic Approach”, Linberg SE, ed. Dr. Yurko-Mauro was a recipient of the “Henry Pete Linsert Jr. Innovation Award” for her work on DHA and Cognition in 2009.

Lucile CapuronDr. Lucile CAPURON
 Research Director, INRA, Bordeaux, France

Depression and Obesity: the Role of Inflammatory Processes

Dr. Lucile Capuron is Research Director and head of the team Nutrition and Psychoneuroimmunology: Experimental and Clinical Approaches of the Integrated Nutrition and Neurobiology Laboratory (NutriNeuro) in Bordeaux, France. Dr. Capuron is also Adjunct Faculty in the Department of Psychiatry at the Emory University School of Medicine in Atlanta, USA. One of the main objectives of her research is to understand the relations between inflammation, nutrition and neuropsychiatric symptomatology in various clinical environments. Lucile Capuron has an internationally recognized experience in the investigation of relations between inflammation and human depressive symptoms and the physiopathological mecanisms underlying these relations. She published more than 70 papers, reviews and book chapters in the field of Psychoneuroimmunology, Psychiatry, Neurosciences and Medicine.

Julien BensalemDr. Julien Bensalem 
• Activ’Inside

Polyphenols from grape and blueberry to prevent the age-related cognitive decline

Dr. Bensalem is Innovation project manager at Activ’Inside. This French company develops and commercializes innovative botanical active ingredients and formulations (including MemophenolTM) for nutrition and well-being markets. Dr. Bensalem has realized his PhD on the effect of polyphenols on the age-related cognitive decline. His field of expertise range from in vitro/in vivo studies to clinical trials. He is also the manager of different projects aiming to assess the effectiveness of innovative actives on specific health targets.

Giulio Maria Pasinetti

Giulio Maria Pasinetti, M.D., Ph.D.
The Saunders Family Chair and Professor in Neurology-Director, Botanical Center for Promotion of Cognitive and Psychological Resilience; Chief, Center of Excellence for Novel Approaches to Neurotherapeutics

Research of Natural Compounds: The Crossroads between Promotion of Health and Prevention of Age-Related Neurodegeneration with Polyphenols to Avoid the Catastrophic Cliff of Neuronal Failure

Dr. Giulio Maria Pasinetti is The Saunders Family Chair and a Professor of Neurology, Psychiatry, Neuroscience, Geriatrics, and Adult Development and Director of the Neurodiagnostics and Neurotherapeutics Division of the Friedman Brian institute at the Icahn School of Medicine at Mount Sinai. Dr. Pasinetti is also the Program Director of the NIH funded P50 Center on Molecular Integrative Neuroresilience focused on understanding the molecular mechanisms and pathophysiology that may be at the basis of stress-induced mood disorders, including anxiety, depression, and other neuropsychiatric disorders, and their influence on cognitive dysfunction. Dr. Pasinetti is the recipient of several academic awards, including the prestigious Zenith and Temple awards from the Alzheimer’s Association, the Nathan W. and Margaret T. Shock Aging Research Foundation Award of the Gerontological Society of America, and the Foundation Queen Sofia of Spain Research Center Award on Alzheimer’s Disease. Most recently, Dr. Pasinetti received The Faculty Council Award for academic excellence at Mount Sinai School of Medicine and The Charles Dana Alliance for Brain Research Award from the Dana Foundation, recognizing productivity and worldwide leadership in his field of expertise. Dr. Pasinetti is the recipient of more than 30 NIH federal, industry and non-profit organization research grants and has published over 300 groundbreaking manuscripts.


SESSION 5 – Muscle and Bone Health

Connie Weaver

Dr. Connie Weaver
• Women’s Global Health Institute, Purdue University, IN, USA

Probiotics, Calcium Absorption and Bone Health

Connie M. Weaver, Ph.D., is Distinguished Professor and Head of the Department of Nutrition Science at Purdue University, West Lafayette, Indiana. Dr. Weaver received a Bachelor of Science and Master of Science in food science and human nutrition from Oregon State University. She received a Ph.D. in food science and human nutrition from Florida State University and holds minors in chemistry and plant physiology.

In 2015 she was appointed as a Member to the FDA Science Advisory Board and to the NIH Advisory Committee on Research on Women’s Health in 2014. As founder in 2010 of the Women’s Global Health Institute (WGHI) at Purdue University, and director, Dr. Weaver oversees the mission of improving the health of women globally through research and training by proactively identifying the causes and prevention of diseases related to women. Her research interests include mineral bioavailability, calcium metabolism, and bone health. Dr. Weaver is past-president of American Society for Nutritional Sciences.  She is on the Board of Trustees of the International Life Sciences Institute, National Osteoporosis Foundation and Science Advisory Board of Pharmavite. For her contributions in teaching, Dr. Weaver was awarded Purdue University’s Outstanding Teaching Award.  Dr. Weaver has published over 380 research articles.

Robin M. Daly

Dr. Robin M. Daly
• Deakin University, Australia

The facts and Truth about Protein for Bone and Muscle Health

Professor Robin Daly has over 20 years of experience in conducting human clinical, public health and translational intervention trials to evaluate the role of exercise and nutrition for preventing and managing common chronic diseases such as osteoporosis, sarcopenia, falls, type 2 diabetes and prostate cancer as well as cognitive related disorders. He is also interested in health issues related to vitamin D deficiency (and treatment), dietary protein and chronic low-grade systemic inflammation, and the translation of evidence-based research into practice. He has been an active contributor nationally and internationally to clinical guidelines in the area of exercise, calcium and vitamin D for osteoporosis and fracture prevention. He is a fellow of Sports Medicine Australia, a member of the Medical and Scientific Advisory Committee of Osteoporosis Australia and a council member of the Australian and New Zealand Bone and Mineral Society. He is also the founder of the ‘Osteo-cise: Strong Bones for Life’ community-based osteoporosis prevention exercise program.

Dr. Dennis T. Villareal
Baylor College of Medicine

The Role of Nutrients in Improving Sarcopenic Obesity

Dr. Dennis T. Villareal is a physician-scientist with board certification in geriatrics and endocrinology. He has extensive clinical and research experience in examining the impact of lifestyle interventions in reversing frailty in older adults with obesity. His clinical and translational laboratories involve hormonal, nutritional, and behavioral/lifestyle interventions to retard or reverse the metabolic and physical complications of aging, including sarcopenic obesity and type 2 diabetes. He is dedicated to research designed to inform practice guidelines with regard to optimal treatment strategies for obesity in older adults.

Grégory Dubourg

Ingredients, health food and nutritional supplements for muscles and bones: trends of a fortified market

Grégory Dubourg, Managing Director and founder of Nutrikéo, is an engineer-nutritionist specialised in the food industry and health and nutrition (having graduated from AgroParisTech / INAPG). After spending 10 years in marketing / innovation in SMEs and large food and pharmaceutical groups (Bongrain, SuperDiet, Juva Santé, Physcience, Pfizer, Johnson&Johnson), he founded Nutrikéo in 2009 to provide concrete and easy-to-apply solutions to actors of the nutrition sector.

Dr. Hope Weiler
• Université McGill

Musculoskeletal health benefits of vitamin D and fortified dairy products in early life.

Dr. Hope Weiler is an Associate Professor and Registered Dietitian in the School of Dietetics and Human Nutrition in the Faculty of Agricultural and Environmental Sciences at McGill University.  Her education includes a B.A.Sc. in Applied Human Nutrition, University of Guelph; and a Ph.D. in Medical Sciences, Cell Biology and Metabolism, McMaster University.  Dr. Weiler is currently in receipt of a Canada Research Chair at McGill University where her research focus is on mineral and lipid nutrients, including vitamin D, and the role in bone mineral acquisition in children and maintenance in adulthood in urban and Indigenous populations in Canada.  She is the co-chair for the National Inuit Health Surveys Working Group and administrative principal investigator managing the International Polar Year Inuit Health Survey of 2007-2008.  To date, Dr. Weiler has authored over 140 peer-reviewed publications and provided graduate training to over 50 graduate trainees and 40 undergraduate students. Dr. Weiler has been awarded prestigious awards from the Canada Research Chairs program, the New Investigator Award from the Canadian Nutrition Society and the Wiebe Visser International Nutrition Dairy Prize from the International Dairy Federation for her work in nutrition and bone health.  She has served numerous societies, organizations and areas of nutrition.  She is past Chair of Food, Nutrition and Health peer-review committee for the Canadian Institutes of Health Research.  Dr. Weiler is director of the Mary Emily Clinical Nutrition Unit of McGill and is a member of the editorial boards of Nutrition Research and The Journal of Nutrition.

Session 6 – Health Attributes of Nordic Natural Resources

Pierre Haddad

Dr. Pierre Haddad
• INAF, Université de Montréal 

Anti-Diabetic Medicinal Plants from the North of Quebec

Pierre Sélim Haddad is a tenured professor in the Department of Pharmacology at the Université de Montréal, where he obtained his PhD degree in 1986. He has authored over 125 peer-reviewed publications, notably on Natural Health Products (NHP). In 2003, he successfully built the Canadian Institutes of Health Research Team in Aboriginal Antidiabetic Medicines, a multidisciplinary group of researchers studying the antidiabetic potential of plants used in Aboriginal traditional medicine, which he still leads. Dr Haddad is recognized nationally and internationally for his work on NHPs and functional foods in the context of metabolic diseases such as obesity and diabetes.

Marit Jorgensen

Dr. Marit Eika Jorgensen
• Principal Investigator, Steno Diabetes Center, Denmark

Adaptation to the Arctic Diet and its Health Consequences among Greenland Inuit

Marit Eika Jørgensen, Professor. PhD. is an endocrinologist and Head of the Diabetes Epidemiology Group at the Steno Diabetes Centre in Denmark. Marit has conducted population studies of diabetes and cardiovascular disease among Greenland Inuit since 1998. The research activities include comparative studies of ethnic differences in obesity-associated risk and screening methods for diabetes in different ethnic groups. A further focus area is the demographic analysis of the burden of DM through linkage of the extensive collection of national registries. Both research lines are connected through use of the registries to follow participants of the cohorts. Marit is currently involved as PI or steering group member of studies focusing on DM, in close collaboration with national and international partners: ADDITION and ADDITION‐PRO, Health 2006&2008, The Inuit Health in Transition study, and the LuCAMP study. Marit Eika Jørgensen is engaged in National Quality Assurance of diabetes care in Denmark and Greenland. She received the ‘Burden of Diabetes Award’ under EASD in 2003 and is author of over 120 original research papers, reports and book chapters.


Dr. Lucie Beaulieu
• Professor, INAF, Université Laval, Canada

Health Benefits of Marine Resources from the North of Canada

Dr Lucie Beaulieu has received her PhD in food science from Université Laval and has a strong background in biochemistry, especially in protein production, purification and characterization. Her thesis work was mostly carried out at the Montreal Biotechnology Research Institute of the National Research Council of Canada (NRC-BRI) where she worked on the promising use of a bioactive peptide in food and health.

Since 2014, Dr Beaulieu is an associated professor in the Food Science department of Laval University where she was recruited to be part of a new research theme in the field of bioprocesses and food biomass valuation. She had first joined Merinov, the Aquaculture and Fisheries Innovation Centre of Québec, as an associate professor affiliated with the Université du Québec à Rimouski (UQUAR-2009-2014) where she continued her work in the valuation of marine biomass and actively participated in the creation of an undergraduate program in environmental and bioresources chemistry.

A past member of the ACCORD sector on Marine Sciences and Technologies and of the BioMAR Innovation Consortium (2010-2014), she currently leads the interest group on marine products of INAF and remains an associated professor at UQUAR.

Rachel Doll

• Tetra Pak Canada

Rachel Doll is Marketing Director for Tetra Pak Canada, the largest multinational food processing and packaging company in the world. Rachel joined Tetra Pak in 2011 as Marketing Manager, Beverage, US and Canada, and was appointed to her current role in 2015.  With a focus on monitoring and analysing category, consumer and packaging trends in the food and beverage industry, Rachel has a track record of synthesizing varied cultural cues and market data into valuable insights that drive innovative, market-driven solutions.

Rachel’s career spans more than 15 years in the retail and CPG industries. With her strong background in consumer research and trend analysis, she develops and implements strategic marketing plans in support of Tetra Pak’s Canadian customers.  Prior to joining Tetra Pak, she held positions in category strategy and client development with Canadian Tire and The Nielsen Company.

Ms Doll holds an MBA in marketing and strategy from the Rotman School of Management at the University of Toronto, and an undergraduate degree in Cultural Anthropology with a specialization in Modern Languages and Literature from the University of Ottawa.

Rachel is a Regional Officer of the Toronto chapter of the Network of Executive Women in CPG and Retail, and a mentor for MBA students at the University of Toronto and York University.  She has also served on committees for charitable organizations such as the United Way of Greater Toronto and the Canadian Tire Foundation for Families. 

Isabelle Tremblay-Rivard
• AgroBoréal, les ressources nordiques du Québec

La typicité boréale comme vecteur de valorisation et de développement économique (In French)

Isabelle T. Rivard completed a bachelor’s degree in biology and a MSc in Renewable Resources at the Université du Québec à Chicoutimi. She worked several years as project manager and coordinator in the scientific and communication fields and also teached. With a background in agriculture and a strong interest in regional development, Isabelle is head of the AgroBoréal bio-food niche of excellence since 2008. She contributed to the implementation of more than sixty collaborative projects in synergy with partners and agri-food companies.  







Niraj Dawar

Dr. Niraj Dawar
• Ivey Business School, London, Ontario

Your Competitive Advantage Now Resides in the Marketplace

Niraj Dawar is a Professor in marketing at the Ivey Business School in London, Ontario. He earned his PhD from Pennsylvania State University. Professor Dawar’s research currently focuses on brand equity and brand management issues. His published papers on brand extensions, consumers use of brand and other signals as well as international consumer behaviour have appeared in the Journal of Marketing, Journal of Marketing Research, Harvard Business Review, Journal of Consumer Psychology, Marketing Letters, Journal of Business Research, the Journal of International Business Studies, and other outlets. In 2013, he published the book “Tilt: Shifting Your Strategy from Products to Customers”. With vivid examples from around the world, ranging across industries and sectors, he shows how companies are reorienting their strategies around customer interactions to create and capture unique value. And he demonstrates how, unlike product-related advantage, this value is cumulative, continuously building over time.

Joyce Boye
• Food Reseearch and Development Centre, Agriculture Canada

Innovating with Pulses – Trends and Opportunities for the Development of Healthier Food Ingredients

Dr. Joyce Irene Boye is the Director, Research, Development and Technology Transfer (DRDT) of Agriculture and Agri-Food Canada’s (AAFC) Agassiz and Summerland Research and Development Centers.  She received her Ph. D from the Department of Food Science and Agricultural Chemistry, McGill University, Montreal, QC. She subsequently joined AAFC as Research Scientist at the Food Research and Development Centre in St. Hyacinthe (Quebec) where she led a variety of research projects in the areas of value-added food processing, food safety and food quality. She has worked extensively on pulses (peas, lentils, chickpeas, beans), soybeans, soy-based products, canola, canary and hemp in collaboration with industries from the private sector to develop new processing techniques and new food products. In addition to her research activities within AAFC she also served as a Senior Policy Analyst, Program Coordinator and Agri-Food Sector Strategy Coordinator, and as Acting Director of Research, Development and Technology Transfer of AAFC’s research and development centres at Fredericton, Kentville and St-John’s.  She has authored/co-authored over 85 peer-reviewed scientific papers and 29 book chapters and is editor/co-editor of 4 scientific books. Internationally, she served as a member of the World Bank Agricultural Pull Mechanism Initiative Working Group on Nutrition launched by G20 members and was a Visiting Expert for the Food and Agriculture Organization of the United Nations in Rome where she contributed to the International FAO Expert Consultation on Protein Quality in Human Nutrition. Dr Boye is the Food and Agriculture Organisation of the United Nations’ Special Ambassador for North America for the 2016 International Year of Pulses.


Freddy Thiburce
• Directeur Général du Centre Culinaire Contemporain, plateforme d’ingénierie culinaire et d’innovation alimentaire

Le parcours du Fondateur et Directeur Général du Centre Culinaire Contemporain – Freddy Thiburce – souligne son savoir-faire en matière de marketing-communication et de création de projets collaboratifs dans le secteur alimentaire: une longue expérience de Direction de projets et management marketing en agri/agro/food  et tout particulièrement pour le compte de l’interprofession laitière (il a notamment été Directeur du Pôle culinaire national des Produits Laitiers du CNIEL) ; création de la première école de cuisine pour particuliers en France, le Cercle Culinaire de Rennes (dès 1994 – preuve de sa sensibilité à l’approche « usages ») et du réseau national des Cercles Culinaires de France sur 50 villes ; une expérience en tant qu’élu (Adjoint au Maire en charge des finances, Vice-président au développement économique en EPCI,…) et administrateur de différentes organisations professionnelles ou associatives (Espace des Sciences-CCSTI, Office de Tourisme de Rennes Métropole,…) ; une sensibilité créative : de nombreuses initiatives et innovations concepts, produits ou services. Il est Ancien élève de l’Ecole Supérieure de Commerce des Arts et Métiers (ICSV) et promu Chevalier de l’Ordre National du Mérite depuis 2013. Il est co-fondateur avec Jean-Michel LEMETAYER du Centre Culinaire Contemporain dont il a eu l’idée. Ce projet est doublement labellisé par l’Etat comme Plateforme d’innovation mutualisée et comme Living Lab par le réseau international ENoLL (European Network of Living Labs).


Sophie de Reynal

Sophie de Reynal
• NutriMarketing, France

Tomorrow’s market : challenges and consumers’ expectations

Ms. Sophie de Reynal graduated from the Institut supérieur de Gestion in Paris. She is currently Marketing Director at NutriMarketing SA and lecturer at the École Nationale Supérieure de Chimie, de Biologie et de Physique in Bordeaux and at the Institut supérieur d’agriculture of Lille, in France.

Sophie de Reynal developed an expertise in innovation and acts as an expert consultant for several food groups and participates in many Food Shows as a guide, trend hunter and contest judge. She authored several Discovery Reports for International Shows and co-authored “De l’étiquette à l’assiette: vérités et mensonges sur les produits alimentaires” and the collective work “Additifs et auxiliaires de fabrication dans les industries alimentaires”. Ms. de Reynal is regularly asked to speak at events and is also chief editor for differents medias.

JoAnne Labrecque

JoAnne Labrecque
• Hautes Études Commerciales, Montréal

Marché de demain : enjeux et attentes des consommateurs
Le monde change de plus en plus vite. Dans un contexte où les variables clés de l’environnement stratégique changent rapidement et où les influences s’entrechoquent, les entreprises capables d’anticiper les changements prennent une longueur d’avance. Comment les grandes tendances qui émergent et qui influencent les comportements des consommateurs définissent-elles les potentiels du marché futur ? Au travers d’exemples concrets, une vision prospective sur les produits de demain sera présentée.

JoAnne Labrecque (Ph.D. Cornell), est professeure en marketing à HEC Montréal depuis 1991. Elle y enseigne les cours de Gestion du commerce de détail au programme de B.A.A., Marketing de l’alimentation et  Marketing et la distribution au programme de M.Sc. Ses recherches portent sur divers sujets reliés à l’innovation dans le secteur alimentaire, la gestion de la catégorie de produits, la satisfaction, la chaîne de valeur, le développement durable et principalement, à l’analyse des comportements des consommateurs face à diverses catégories d’aliments – fonctionnels, biologiques, équitables ou génétiquement modifiés – et sur les perceptions santé. Elle est auteure de plusieurs rapports d’expertise et membre de différents conseils d’administration d’entreprises oeuvrant notamment dans les secteurs alimentaire et du commerce de détail.


AQIA Symposium



Wednesday, October 5th 2016 – 4:15 pm          ROOM 205

Mobile Applications for Feed and Food Safety Management

Sigrid Haas-Lauterbach, Division, r-Biopharm GmbH, Darmstadt, Germany

Dr. Sigrid Haas-Lauterbach obtained a PhD degree at the Johann Wolfgang Goethe University in Frankfurt in Biochemistry and joined R-Biopharm, a manufacturer for food analytical test kits, in the same year. Dr. Haas-Lauterbach started her career at R-Biopharm as a product manager for food diagnostics. After having held various management positions in sales and marketing, she was working as the global head of marketing, also responsible for the corporate ID of the R-Biopharm Group companies and R-Biopharm’s contacts with institutions worldwide. Beside this she was responsible for the product groups of allergens and vitamins and represents R-Biopharm in various national and international organisations and committees dealing with validation and standardization like §64LFBG, DIN, CEN, ISO and AOAC. Since January 2010 she holds the position of the Division Manager Food & Feed at R-Biopharm.


Thursday, October 6th – 8:30 am                    ROOM 205


Innovation, a Challenge and an Opportunity for Food Safety Regulators

Martine DubucMartine Dubuc, Chief Food Safety Officer, Canada Food Inspection Agency (CFIA)

Dr. Martine Dubuc joined the Canadian Food Inspection Agency (CFIA) in 2008 in her current role as Vice President of Science Branch.  She was appointed Canada’s Chief Food Safety Officer (CFSO) in September 2012 and the Government of Canada Delegate to the World Health Organization (OIE) in April 2013. In May 2015, Dr. Dubuc was re-elected as Secretary General for the OIE Regional Commission for the Americas and is a member of the Animal Production Working Group.

Prior to joining the CFIA, Dr. Dubuc worked at senior levels in the Quebec government with responsibility for the animal health and food safety system at the provincial level where she was also actively engaged in national food safety efforts as part of the Federal/Provincial/Territorial Assistant Deputy Ministers group.

Dr. Dubuc holds a doctorate of veterinary medicine from the University of Montreal (April 1985).


Detecting Salmonella in Foods with Genomics-Based Techniques – 9:00 am

Lawrence Goodridge, Professor, Ian and Jane Munro Chair in Food Safety, McGill University

Dr. Goodridge holds the Ian and Jayne Munro Chair in Food Safety, and is the Director of the Food Safety & Quality Program.  Dr. Goodridge’s primary research interests include the use of bacteriophages to control the growth of foodborne pathogens, and the development of rapid tests to detect foodborne and waterborne pathogens with an emphasis on Escherichia coli O157:H7, Salmonella spp, and Listeria monocytogenes, foodborne viruses. He is also developing novel molecular methods to track the presence of fecal contamination in food and water. Dr. Goodridge also conducts research related to tracking the sources of foodborne bacterial pathogens in the environment and food processing plants, as a way to mitigate bacterial contamination. 

Dr. Goodridge holds a Ph.D. in Food Science from Guelph University and was a postdoctoral fellow at the Center for Food Safety of the University of Georgia.


The Use of Genomics-Based Techniques for Foodborne Illness Surveillance – 9:30 am

Sadjia Bekal, Microbiologist, National Institute of Public Health of Quebec

Sadjia Bekal est titulaire d’un diplôme d’Ingénieur en contrôle et analyse alimentaire, et d’un doctorat en microbiologie et biologie moléculaire de l’université de Bourgogne (France). Après son doctorat, elle a effectué un premier post-doc à l’université Laval sur la génétique des bactériocines, suivi d’un autre post-doc à l’université de Montréal sur la détection des pathotypes d’E. coli par puce à ADN. Elle a rejoint par la suite l’équipe du LSPQ en 2003. Depuis 2011, Sadjia est responsable des programmes de surveillance des pathogènes entériques bactériens, et est membre du comité directeur PulseNet Canada, ainsi que membre  d’autres groupes de travail du réseau des laboratoires canadiens sur les pathogènes entériques. Depuis 2008, elle est professeure associée au département de microbiologie et immunologie de l’université de Montréal. Son axe de recherche principal est la validation et l’exploitation de la génomique dans la surveillance des pathogène entériques.

The Use of Genomics-Based Techniques for Foodborne Illness Surveillance
Pour plusieurs décennies, la surveillance des pathogènes entériques était réalisée par la technique sur gel en champ pulsé. Bien que le principe soit fiable, certains pathogènes ont démontré une grande clonalité limitant à la fois le pouvoir de discrimination génétique et la capacité de résoudre une éclosion. L’apparition de la génomique a fourni à la surveillance des pathogènes de puissants outils pour le typage moléculaire. Cette présentation donnera un aperçu de l’application de la génomique dans la surveillance des pathogènes entériques,  les méthodes génomiques en essai, les avantages ainsi que les défis de cette approche.

BREAK – 10:00 am

Rapid Foodborne Pathogen Testing Methods: Some Great Innovations but Still Some Pending Limitations!! – 11:00 am

Patrice Arbault, BioAdvantage Consulting, France

Patrice Arbault got a Master of Science in Cellular and Molecular Biology (University of Clermont-Ferrand, France), an Engineer degree in Food Technology (PolyTech Engineer School, Clermont-Ferrand, France) and a PhD in Human Biology (University of Lyon, France). Patrice has been an international food safety consultant at BioAdvantage Consulting (Lyon, France) since 2005, working for the food industry and for the food diagnostic companies. In 2007, he founded a research microbiology lab, Nexidia (Dijon, France), specialized in the selection, adaptation of probiotic strains, and currently developing next probiotic generation for animal nutrition. He is serving in the technical committees of various food method certification bodies, Afnor (France), MicroVal (The Netherlands) and AOAC (USA). He is an Adjunct Faculty at Texas Tech University in the college of Food and Meat Sciences.

Au cours des 30 dernières années, les méthodes rapides d’analyses des pathogènes alimentaires (Salmonella, Listeria spp, Listeria monocytogenes, E. coli O157 :H7, Cronobacter sakazakii, etc…) se sont imposées dans les laboratoires de routine spécialisées en analyse agro-alimentaire et sont devenues un outil quotidien pour la surveillance des activités de production agro-alimentaire. Elles ont montré leurs performances en comparaison aux méthodes dites de référence (Méthodes ISO, BAM, etc…) à travers des systèmes internationaux de validation (Afnor Certification, MicroVal, AOAC, Santé Canada, etc…) et sont utilisées en routine par les industries agro-alimentaires, par les laboratoires prestataires de service, par les autorités réglementaires. Elles se revendiquent plus rapides que les méthodes de référence, plus sensibles, plus précises, et plus spécifiques, et sont utilisées pour analyser les matières premières, les environnements de production, les eaux de process, les produits transformés dans de nombreuses catégories alimentaires (viandes, produits laitiers, œufs, végétaux, épices, etc…). Au-delà de toutes ces revendications marketing, cette intervention abordera les éléments clés de ces méthodes de détection et soulignera les étapes critiques dans leur utilisation. Des exemples terrains serviront d’illustrations aux performances de ces méthodes, et à leurs étapes clés, tout en invitant les participants à comprendre les limites qui peuvent être observées, et les actions qui peuvent être mises en place pour les surmonter. Aucune méthode n’est parfaite, mais une bonne connaissance de leur fonctionnement et de leur utilisation permet d’en obtenir le meilleur, au regard de leurs applications en industrie.

LUNCH – 11:30 am

Novel Decontamination Approaches for Mold Toxine Management – 1:00 pm

Gerd Schatzmayr, Research Director, Biomin GmbH, Tulln, Austria

Gerd Schatzmayr studied Food Science and Biotechnology at the University of Natural Resources and Life Sciences in Vienna (BOKU). He obtained his Master’s Degree in the field of Environmental Biotechnology and continued his education with a PhD in the field of Industrial Biotechnology as a part of the development of a mycotoxin degrading bacterium at the Institute for Agrobiotechnology in Tulln (IFA-Tulln). In 1999, Dr. Schatzmayr joined the R&D team of BIOMIN as project leader, where he coordinated various projects in the field of mycotoxin detoxification. In 2003 he was appointed R&D director of BIOMIN Innovative Animal Nutrition GmbH. Since 2006, he has been Director of BIOMIN’s worldwide research activities and also heads the BIOMIN Research Center at the Campus Tulln.

Dr. Schatzmayr has given more than 50 lectures at international scientific congresses and conferences and is author and co-author of more than 100 articles, publications and patents.

Novel Decontamination Approach in Mold Mycotoxin Management
Fungi are known to produce secondary fungal metabolites. More than 400 of them have been identified to be toxic and those have been named “mycotoxins”. They are formed on the field and during storage by different fungal species and although many strategies for prevention have been developed, mycotoxins still occur frequently in agricultural commodities. In 2015 the BIOMIN Mycotoxin Survey revealed that in North America 67% of the feed and feed ingredient samples were positive for deoxynivalenol (DON) and 39% for fumonisins (FUM). Health and wellbeing of livestock animals is very often impacted by these mycotoxins. Therefore detoxification strategies are needed to reduce the risk to humans and animals without disposing contaminated agricultural commodities like corn which is very often contaminated. More than 30 years ago it was reported that certain clay minerals can bind aflatoxins (AFBs) in the gastrointestinal tract of animals when mixed into the feed. However, these clays do not efficiently bind other mycotoxins and therefore microorganisms were screened which detoxify mycotoxins by using them as carbon or energy sources. From a practical and regulatory perspective it’s quite complex to commercially use such microorganisms. Especially the investigations for their safety like the proof of the absence of antibiotic resistances and virulences is quite demanding and often the reason why live microbes cannot be used. For this reason we started to isolate the detoxification genes out of mycotoxin degrading microorganisms. Enzymes can then be produced recombinantly and used as feed- or food additive or as processing aid. One of the examples is a fumonisin carboxylesterase which we isolated out of a soil bacterium and proved to detoxify fumonisins in the gastrointestinal tract of livestock animals. This enzyme (FUMzyme®) was positively assessed by the European Food Safety Authority (EFSA) and authorized by the European Commission as technological feed additive. Currently this enzyme is evaluated as processing aid in the biofuel process.


Food Fraud – How can NMR (Nuclear Magnetic Resonance) be Part of the Solution? – 1:30 pm

Stephan Schwarzinger, ALNUMED GmbH, University of Bayreuth, Germany

Prof. Dr. Stephan Schwarzinger studied technical chemistry in combination with business administration at the Johannes Kepler University of Linz, Austria, completing his doctorate there in 1999. This was followed by a period of post-doc work at The Scripps Research Institute, La Jolla, CA, before joining the Department of Biopolymers at the University of Bayreuth in 2000, where completed his habilitation in 2006 in biophysical chemistry. In 2008 he served as interim head of the Department of Biochemistry at the University of Bayreuth. A member of the Research Center for Biomacromolecules (BIOmac) since 2010, he has been adjunct professor there since 2013. He is also co-founder of ALNuMed GmbH, which develops innovative multi-parameter screening methods for quality and authenticity testing of food and natural products. His research interests include NMR methods for the characterization of flexible proteins and protein misfolding/aggregation, spectroscopy-based food analytics, and the application of combined analysis methods.

Food Fraud – How Can NMR (Nuclear Magnetic Resonance) be part of the solution?
Due to an increasing number of economically motivated cases of food fraud, where revenue is generated by pretending an authentic product (given quality, species, and/or origin), consumers lose confidence in information provided on labels. Ensuring consumer confidence is essential for maintaining value of products. Authenticity of food is a complex combination of facts including known species, known geographic origin, known production method, and general quality. It cannot be tested by a single parameter. Hence, multi-parameter methods have to be develop to battle economically motivated food fraud. One such method is magnetic resonance spectroscopy, which allows quick determination of molecular fingerprints of food that can be analyzed in terms of authenticity as well as general quality of the food. Here, the principle of the methods are described as applications to honey, edible oils, and fish. An outlook will be presented how method combinations may help improve authenticity testing.

BREAK – 2:30 pm

Plenary Session With BÉNÉFIQ 2016 – 3:00 pm – Room 200A

The International Rendez-vous on Health Ingredients that was held from October 4 to 6, 2016, at the Quebec City Convention Centre. BÉNÉFIQ is a unique, world-class event combining science with business. With a large socioeconomic scope, the event is a motor for innovation in its areas of excellence.


Ville de Québec


Québec International Aliments Santé Accord Capitale-NationaleRSTMTransformActionAgroboreal


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