Program
DISCOVER THE FUTURE OF THE FOOD INDUSTRY!
This year’s theme is ‘Sustainability in Food and Innovation‘ a topic that perfectly aligns with current global challenges and concerns. We have prepared an exceptional program, building on the success of our previous editions, but with a fresh touch that you will definitely enjoy.
Expect innovative solutions, insightful reflections, and promising approaches to reimagine how we feed ourselves. By bringing together key players from the bio-food sector, BÉNÉFIQ highlights the pivotal role of R&D as a catalyst for positive change, benefiting each and every one of us.
October 4, 2023
Hall 2
October 4, 2023 | 7:30 AM - 8:30 AM
Registration and welcome
Room 206
October 4, 2023 | 8:00 AM - 8:10 AM
Speech - in French
Opening remarks by the co-chairs of BÉNÉFIQ2023
Room 206
October 4, 2023 | 8:10 AM - 9:00 AM
Opening lecture
Between the Pandemic and the Climatic Crisis: Our Consumption Patterns Will Have to Change Thus Creating New Opportunities
Sponsor : Farm Credit Canada
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Mr Nantel will be introduced by Véronic Laliberté, Senior director for Corporate & commercial financing, Farm Credit Canada.
Since March 2020, the world’s economies have encountered more crises and changes than what they had suffered between 1920 and 2020. Recession, product shortages, inflation, rising interest rates, and labor shortages have been prevalent. While some analysts predict that we will return to ‘normal’ by 2024, Jacques Nantel, based on several indicators, thinks differently. He believes that the pandemic crisis was a rehearsal for the next one: the climate crisis. The combination of the two forces us to rethink the way we consume, especially the way we eat.
Room 204
October 4, 2023 | 9:00 AM - 12:00 PM
Session
Artificial Intelligence for Personalized Nutrition
Chair : Olivier Barbier – Université Laval
Co-Chair : Antonin Lamazière – Sorbonne Université
Sponsor : Institute Intelligence and Data (IID)
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Drawing upon tangible examples from research projects in nutrition, health, and artificial intelligence (AI), our panel of expert speakers will demonstrate how AI is poised to transform the field of nutrition. This transformation extends to both nutritional research and the implementation of personalized dietary plans. Throughout the session, we will delve into the advantages and complexities associated with integrating intelligence into the realm of nutrition.
Room 206
October 4, 2023 | 9:00 AM - 12:00 PM
Session
Sustainable Food Trends
Chair : Dana McCauley – Canadian Food Innovation Network
Co-Chair : Julie Daigle – Canadian Food Innovation Network
Sponsor : Canadian Food Innovation Network
Room 200
October 4, 2023 | 12:00 PM - 1:30 PM
Lunch
Lunch : 12:00 PM – 1:30 PM
Poster Session : 12:30 PM – 1:30 PM
Room 200 - Innovation Expo scene
October 4, 2023 | 12:50PM-1:00PM
Speech - in French
Introduction by Université Laval's rector
Room 200 - Innovation Expo scene
October 4, 2023 | 1:00 PM - 1:30 PM
Lecture - in French
Understanding the challenges and benefits of tomorrow's food market
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Enjoy a dynamic bonus lecture as part of the Innovation Expo! On the menu: market trends in healthy and sustainable food.
Room 202
October 4, 2023 | 1:30 PM - 4:30 PM
Session
The Gut Microbiota and Personalized Nutrition
Chair : Vincenzo Di Marzo – Université Laval
Co-Chair : Charlène Roussel – Université Laval
Sponsors : UMI-MicroMeNu and BioK+ Kerry
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Join us in this session dedicated to microbiota and personalized nutrition, where renowned professors and students will show you the importance of specific strategies such as targeted diets and supplements adapted to different stages of life, whether in childhood or in an inflammatory context. To round things off, we’ll have a discussion with experts from the food and health industry to explore all these strategies, including the regulatory aspects, marketing, interest and concrete impact on consumers.
Room 204
October 4, 2023 | 1:30 PM - 4:30 PM
Session
Food Waste and By-Products Valorization
Chair : Ismail Fliss – Université Laval
Co-Chair : Iness Jabri Karoui – Université de Carthage
Sponsors : Premier Tech and Virentia
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Fighting climate change and protecting the environment are two of the greatest challenges of our time, and food waste is a major factor in both. Therefore, it is important to give priority to food losses and waste, which are observed at all stages of the food chain and concern all actors. Their reduction responds to a triple challenge: economic, social and environmental, and it is essential to ensure global food security, to mitigate climate change, to reduce greenhouse gas emissions and to use our natural resources more efficiently. Food waste valorization into value-added products, based on their bioactive compounds, represents an innovative approach to reduce food waste, to create new sources of income and to support the creation of a circular economy.
In this context, this session aims to strengthen the mobilization of all actors: scientists, professionals and also consumers, in the fight against food waste, to present recent advances and innovative results, and to propose revolutionary solutions, to support the transition towards more resilient, ecologically, socially and economically sustainable food systems. Finally, this symposium aims to present orientations and recommendations for future researches that aim to improve food waste management and to stimulate interest in their bioconversion into high added-value products, in a context of circular economy.
Room 206
October 4, 2023 | 1:30 PM - 4:30 PM
Session
Sustainable Food Consumption: Challenges and Solutions
Chair : Benoît Lamarche – Université Laval
Co-Chair : Véronique Provencher – Université Laval
Sponsor : NUTRISS
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With the increasing concern of food insecurity in Quebec and the growing impact of climate change, the need for establishing food systems that promote sustainable and environmentally respectful nutrition while supporting the well-being of all has become urgent. However, achieving this objective is not without its challenges. Enhancing sustainable nutrition on a population scale involves improving the availability and accessibility of sustainable foods, implementing policies and governance structures that encourage the production and consumption of such foods, and addressing the issue of food waste more effectively. This requires seamless collaboration and coordination among governmental bodies, food producers, retailers, consumers, and civil society organizations.
Additionally, it’s crucial to avoid widening the gap of social inequalities in health linked to nutrition. The session aims to provide a comprehensive understanding of the interconnected concerns related to sustainable nutrition, food security, and health. Furthermore, it seeks to identify potential strategies to address some of these complex challenges.
Innovation Expo (Room 200)
October 4, 2023 | 4:30 PM - 6:00 PM
Networking Cocktail
Séminaire de Québec
October 4, 2023 | 7:00 PM - 11:30 PM
Banquet * FULL *
Room 200
October 4, 2023 | 1:30 PM - 4:30 PM
Experience
Improvement of the Food Supply
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Your Passport to Sustainable Nutrition
Be informed and work together with industry experts to enhance the nutritional quality of your products (by reducing sodium, sugar, saturated fats, or increasing fiber content)!
Food industry decision-makers, join us to meet experts and explore a variety of interactive and dynamic projects tailored to meet your distinct needs. Discover decision-making tools, attend informative sessions, and explore projects that will lead you to success.
This offers a valuable chance to engage in discussions about your specific requirements and business realities, actively participating in a dialogue that will empower you to elevate the quality of your products.
October 5, 2023
Old Quebec
October 5, 2023 | 7:15 AM - 8:00 AM
Social
Fun Run - 5 km friendly race *FULL*
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Departure point: in front of the Congress Centre’s entrance.
Itinerary: we’ll be touring the historic town, taking in some magnificent views. You’ll have the chance to discover some of the hidden gems of our beautiful region while getting some exercise. The route is just under 5km long.
Surprise and snacks: thanks to INAF and our partners, we’ll be offering snacks and a surprise at the end of the route.
You can bring your own water bottle for the way back.
We look forward to seeing you there and getting the day off to a great start!
Hall 2
October 5, 2023 | 8:00 AM - 8:30 AM
Registration and Welcome
Room 206
October 5, 2023 | 8:30 AM - 9:00 AM
Speech - in French
Day kick off
André Lamontage
Ministre de l’Agriculture, des Pêcheries et de l’Alimentation et Ministre responsable de la région du Centre-du-Québec
Pascale Déry
Ministre de l'Enseignement supérieur
Sophie D’Amours
Université Laval's Rector
Room 202
October 5, 2023 | 9:00 AM - 5:00 PM
AQIA Annual Meeting (and Session)
Perspectives on Food Safety and Sustainability
Chair : Julie Jean – Université Laval
Co-Chair : Anne-Marie Masella – Olymel
Sponsors : EnvironeX, Exceldor, BioMérieux, Sani Marc, Neogen, MAPAQ and CRIBIQ
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Healthy eating involves providing quality food, free from pathogens, toxins, contaminants and allergens. Hence the importance of food safety in sustainable nutrition. There are many challenges and stakes in this respect in the midst of today’s climatic and ecological upheavals. The program for this session includes scientific lectures, a panel discussion and 300-second presentations of research projects.
Room 204
October 5, 2023 | 9:00 AM - 12:00 PM
Session
Nutrition and Brain Health
Chair : Frédéric Calon – Université Laval
Co-Chair : Sophie Layé – Bordeaux Neurocampus
Sponsor : Neuro Québec
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A balanced diet, along with active components sourced from foods, plants, and algae, can have favorable effects on brain health across all age groups. How can specific diets and biomolecules contribute to maintaining brain health during the aging process and in the context of neurodegenerative diseases ?
Our speakers will discuss the underlying mechanisms that elucidate the impact of dietary lipids, polyphenols, and other essential nutrients on enhancing resilience to psychological stress and promoting neuroprotection. A panel featuring both industry leaders and academic experts will discuss the current challenges and opportunities associated with harnessing food-derived molecules to facilitate healthy aging.
Room 206
October 5, 2023 | 9:00 AM - 12:00 PM
Session
Future Food Proteins
Chair : Lamia L’Hocine – Agriculture and Agri-Food Canada
Co-Chairs : Lucie Beaulieu, Guillaume Brisson and Alain Doyen – Université Laval
Sponsor : Ministry of Agriculture, Fisheries and Food (MAPAQ)
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More than ever, food proteins are at the heart of tomorrow’s food debate in connection with population growth and rapid climate change. Currently, plants, edible insects, algae, and cellular agriculture are mainly targeted due to their potential as innovative, nutritious, sustainable and health-promoting protein sources for the food industry and consumers. Thus, this session is intended to be an open discussion on the latest advancements, opportunities and challenges in the development and adoption of alternative proteins.
Room 200
October 5, 2023 | 12:00 PM - 1:30 PM
Lunch
Lunch : 12:00 PM – 1:30 PM
Poster Session : 12:30 PM – 1:30 PM
Room 200 - Innovation Expo scene
October 5, 2023 | 1:00 PM - 1:30 PM
Lecture - in French
Health and sustainable development: the winning combination
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Take advantage of a dynamic bonus conference as part of the Innovation Expo! On the menu: consumer trends and their expectations in terms of healthy, sustainable food.
Room 202
October 5, 2023 | 1:30 PM - 4:30 PM
Session
The Cannabis Plant: A Sustainable Source of Bioactive Molecules of Nutritional and Medical Importance
Chair : Vincenzo Di Marzo – Université Laval
Co-Chair : Cristoforo Silvestri – Université Laval
Sponsor : Silicycle
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Prohibition and subsequent legalization of cannabis focused on its intoxicating properties, resulting from the presence of cannabinoid THC. However, hemp strains of cannabis, which have very low levels of THC and are of no value to the recreational market, have been used by various human civilizations for millennia. Hemp has a multitude of industrial and nutritional uses and has been legal to grow in Canada since 1998. It contains many non-intoxicating, biologically active compounds, and its seeds are rich in healthy fats, proteins, fiber, vitamins, and minerals. This session will focus on the potential health benefits of cannabis as a food source as well as the medicinal potential for non-euphoric cannabinoids.
Room 204
October 5, 2023 | 1:30 PM - 4:30 PM
Session
Overcoming the Challenge of Interindividual Variability of the Intestinal Microbiota: Perspectives for Research and Industry
Chair : Yves Desjardins – Université Laval
Sponsor : Symrise
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Our microbiota is unique and influences our ability to use the constituents of our diet. However, this variability poses a challenge when it comes to optimizing dietary supplements. In this session, we’ll look at how a large clinical study confirmed the benefits of flavanols (polyphenols) on cardiovascular disease and the variability of population’s response. Another talk will focus on the “Le French Gut” project, which aims to understand the diversity of the French gut microbiota, the factors that influence it and its role in chronic disease. We’ll also see how metabolomics helps to estimate diet composition and identify specific metabotypes. Finally, we’ll look at how the agri-food industry incorporates this microbiota diversity into its marketing tactics. A final discussion will formulate strategies for dietary recommendations.
Room 206
October 5, 2023 | 1:30 PM - 4:30 PM
Session
Impact of Sugars, Non-Nutritive and Natural Sweeteners on Cardiometabolic Health
Chair : André Marette – Université Laval
Co-Chair : Ellen Blaak – Maastricht University
Sponsor : Quebec Maple Syrup Producers
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It is well-documented that the overconsumption of refined sugars is implicated in the development of cardiometabolic diseases. The physio-pathological mechanisms underlying the deleterious effects of simple sugars are not yet fully understood. Moreover, we know little about the effects of natural sugars and non-caloric sweeteners on these diseases. Are non-caloric sweeteners the solution to preventing obesity and type 2 diabetes? Is the substitution of refined sugars with natural sugars, such as maple syrup, a valid alternative to prevent cardiometabolic diseases? This session will discuss the impact of different types of sugars and sweeteners (non-caloric and natural) on cardiometabolic health and the molecular mechanisms involved.
Room 206
October 5, 2023 | 4:30 PM - 5:00 PM
Award Presentation and Closing Ceremony
Room 200
October 5, 2023 | 9:00 AM - 4:30 PM
Experience
Reinventing our Food: Innovation, Collaboration and Businesses in Action
Detailed ProgramRead the summary
Discover inspiring success stories from leading companies, explore innovative artificial intelligence tools like ChatGPT, and connect with potential partners.
Whether you’re a start-up or a growing company, join us to explore strategic market data on the future of the food industry.
What if the solution is simpler than you think? Don’t miss this essential opportunity for all food industry professionals, where innovation, collaboration, and business converge to shape the food products of tomorrow.
Salle 200
October 5, 2023 | 1:30 PM - 4:30 PM
Parcours
Innovation in Food Safety and Sustainable Nutrition
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The Quebec Association for Food Protection (AQIA), affiliated to the International Association for Food Protection (IAFP) invites you to join them on an innovative path to explore the main challenges of food safety in a sustainable food context.
Are you interested in food quality and safety, allergens, microbiology and infectiology, detection methods and sustainability?
Meet highly qualified professionals, experts and companies in field !
In collaboration with the Consortium for Research and Innovation in Industrial Bioprocesses in Quebec (CRIBIQ), you can attend flash presentations featuring the expertise and work of internationally renowned researchers. Come and discuss current challenges and issues with them, and imagine collaborative projects that could meet your needs.