Select Page

OCTOBER 2-4, 2018

Quebec City Convention Centre, Canada

Keynote Speakers

Expert Futurist / @jimcarroll
“Faster, Focused and Personalized”
Food Trends in the Era of Acceleration

Future Food Institute Director in the United States and Researcher at UC Davis, USA / @ClaireCecchini

“Food Innovation is a Global Mission”
Conclusions of a 2-month mission with companies, research centers, technological clusters and media influencers in 10 major cities

Author and professor at the departments of medicine, physiology and psychiatry,
UCLA, USA / @emeranamayer

“The emerging role of polyphenols – from antioxidants to prebiotics”

Columnist and VP Principal, Havas Montreal / @SMailhiot

“The Food Industry in the Era of Artificial Intelligence”

Artificial intelligence is now everywhere. What are the direct impacts on the industry to this day and those to come? How are local and international companies adjusting to these technological developments, to hyperpersonnalization and to data management?

Conference Speakers

International Market Research Analyst, International Affairs Branch, Agriculture and Agri-Food Canada

“Global Market Analyses”

Full Professor of Nutrition, Director of INSERM/Sorbonne University Unit, Paris

«Acting on gut microbiota in metabolic diseases ; for who, what and when ? »

Marketing director, NutriMarketing, France / @NutriMarketing

“New Food Alternatives, Solutions to Improve the Nutritional Profile of your Products”
Comprehensive list of the most innovative alternatives to decrease the “undesirables” in food products

Associate Professor and Deputy director at Microbiome Research Hub, University of Parma, Italy / @phisquarelab

“Polyphenols and health: the good (science), the bad (science) and the ugly (truth)”
Understanding the real health benefits of phenolic compounds

Professor of Psychiatry and a Principal Investigator in the APC Microbiome Institute, University College Cork, Ireland / @TedDinan

“Gut microbes and brain function”

Gynecologist and Full Professor, Department of Obstetrics and Gynaecology, Hôpital Saint-François d’Assise, CHU de Québec, Canada.

“Impact of phytoestrogens on breast cancer”

Professor Faculty of Health Sciences, University of Ottawa, Canada

“Menopause, energy intake and weight management”

Managing Director and founder of Nutrikéo, France / @Nutrikeo

“Markets, trends and predictions, Sessions 1, 5 and 8”
Analyses of the markets and predictions associated with the topics addressed in each sessions

Associate Professor at the Food Science department, Guelph University, Canada/ @Lisa_Duizer

“Foods for older adults – Nutrition and acceptance”
What are the most promising foods to fulfill nutritional requirements of seniors

Full Professor in the Department of Food Science at Université Laval, Canada

“Les cultures bioprotectrices: nouvelle approche naturelle pour la bioconservation du saumon fumé.”

Research Associate in the Farncombe Family Digestive Health Research Institute, McMaster University, Canada

“Gluten-related disorders: a woman’s health perspective”

Director at the French National Institute for Agricultural Research (INRA), France/@Inra_France

“Intestinal microbiota in obesity and metabolic syndrome. How to prove causality?”

President and Co-founder of Entomo Farms / @EntomoFarms

“The First 5 Years Developing an Edible Insect Category”
The recent launches of many insect based products for human consumption could be just the tip of the iceberg…

Associate Professor and Director of Enterprise and Engagement, Department of Psychology, Northumbria University, Newcastle upon Tyne, England

“Acute Post-Prandial Cognitive Effects of Brown Seaweed Extract in Humans”

Regulatory Affairs D, Lallemand Health Solutions, Canada / @IP_Association

“International Probiotics Association’s position and recommended guidelines “
IPA is a non government organization that represents the global probiotics industry

Professor and Research Dean at the Department of Food Science and Agriculture, McGill University, Canada

“Innovative approaches in the development of functional ingredients with potential probiotics effects”
Multidisciplinary and sustainable approache for production of biomolecules as functional ingredients

Senior Innovation Advisor, Bioenterprise Corporation Canada

“Alternative Protein Choices : where could we be going with proteins?”

Specialist, Microbiology (R&D) at Groupe EnvironeX Inc. in Longueuil, Quebec

“GMOs in the 21st century industry: Where we stand and where we are going”

Director of the NutriNeuro integrated nutrition and neurobiology unit at the Inra centre in Bordeaux-Aquitaine, France/@Inra_France

“Dietary n-3 polyunsaturated fatty acid role in mood and cognitive disorders”

Professor in the Department of Food Science and Technology at the University of California, Davis, USA

“Opportunities and challenges for probiotics in foods and supplements”

Professor and curator of the Félix d’Hérelle Reference Center for bacterial viruses, Université Laval, Canada / @smoineau

“Phages as friends and enemies in food processing”
Use of bacteriophages in the Agri-Food industry.

MD, CEO Gynov / Indigo therapeutics – France

“PCOS management in 2018: inositol in the spotlight”

Senior Postdoctoral Fellow, Brain-Body Institute, St Joseph’s Healthcare, McMaster University, Canada

«The Microbiota-gut-brain Axis and Neurodevelopment »

Assistant Professor in Biochemistryat the University of Lille, at the Charles VIOLLETTE Regional Institute for Food Research

“Functional ingredients: from nutrients to biological activities at the gut level”

Scientific Advisor, Fruit d’Or, Canada

“New Trends and Functional Drinks”

Researcher, Food microbiologist and Fermentation specialist, Agriculture and Agri-Food Canada, Canada

“Fermented foods: the Phoenix rising from the ashes”
The popularity of fermented food is increasing and constitutes a strong market trend. What developments may be brought to a sector that takes roots so far back in history.

Research Associate at INSERM UMR1220-IRSD (Digestive Health Research Institute), Team 2

“Microbial Control of PathoPhysiology”

Principal Scientist and Government Advisor Agriculture and Agri-Food Canada, Canada

“Nutritional and medicinal components of Cannabis sativa (hemp, marijuana”
On the value of various compounds derived from this remarkable plant.

Co-founder and CEO of Youmeal, Belgium

“How to use Artificial Intelligence to Meet Consumers’ expectations”

Professor in the Faculty of Applied Health Sciences at Brock University, Canada

“Foods and Food Components for a Healthy Strong Skeleton in Women”


Le rendez-vous international sur les ingrédients et aliments santé qui se tiendra du 6 au 8 octobre 2020 au Centre des congrès de Québec au Canada. Propulsé par l’expertise du Québec en matière d’alimentation santé, BÉNÉFIQ est un lieu de synergie incontournable pour tous les scientifiques et industriels de ce secteur en constante effervescence.
Une initiative de l’Institut sur la nutrition et les aliments fonctionnels (INAF)


Share This