Schedule

Teacher: Marie-Josée Perron - On-site supplies: Mat and light healthy snack

Speaker: Sylvain Charlebois Powered by Fondaction By 2035, consumer movements will profoundly transform global food systems. In this powerful presentation, Dr. Sylvain Charlebois highlights 9 key trends - from climate resilience and personalized nutrition to the rise of alternative proteins and hyperlocalization - that will shape our food choices, supply chains and public policies. A must-read for anyone interested in the future of agriculture, food processing and consumption. Read more.

Conférence d’expert.e

This session will provide an opportunity to distinguish the various forms in which false or inaccurate content is transmitted, using examples specific to the field of food. The strategies employed by journalists to combat disinformation and misinformation will be presented. Particular attention will be given to the skills required to convey reliable information. Finally, we will bring together a bilingual panel of three experts, each representing a different professional practice in science communication, to discuss solutions aimed at curbing the spread of misleading ideas about food products and innovations. Co-chaired by Manon Niquette et Elyse Amend Sponsored by the centre Nutriss Keynote Speaker :- Marie-Eve Carignan Guest speakerr : - Amélie Daoust-Boisvert Panelists :- Erin MacGregor - Christopher Labos - Valérie Borde See the detailed program webpage

Consumer trends and behavior

Content in progress Co-chaired by Vincenzo Di Marzo et Mathieu Millette Sponsored by Bio-K PLUS, une compagnie de Kerry Speakers :- Charlène Roussel - Cristoforo Silvestri - Brunette Katsandegwaza, represented by Rozenn Ravallec - Ghizlane Gaougaou Market trends:- Sophie de Reynal Discover their profiles here.

Personalized nutrition

This session will focus on issues related to the nutritional quality of food. We will see how perception, price, and nutritional value intersect in consumer choices, from the impact of front-of-pack labeling in South America to the secrets of taste-price elasticity and the criteria for assessing the nutritional value of sliced bread. To conclude this inspiring reflection, a company case study, conducted in conjunction with research, will illustrate how innovation can transform nutrition without compromising the concept of pleasure. Co-chaired by Véronique Provencher and Annick Van Campenhout Sponsored by L'Observatoire de la qualité de l'offre alimentaire Keynote speaker :- Nathalie Rebolledo Speakers:- Fabien Durif - Laure Saulais - Eric Pouliot - Charles Emond - Pierre-Marc Denault Discover their profiles here. See the detailed program webpage This session will be recorded for training purposes by the Ordre des diététistes nutritionnistes du Québec (ODNQ).

Food quality

You will discover: - Exhibitors from the research and industry sectors, ranging from startups to large companies, including organizations;- Product tastings;- Friendly discussion areas; Also, don’t miss the Expert Briefs: - Grand Finale of the LaFib - L’Affluent alimentaire competition: November 6, from 11:45 a.m. to 12:15 p.m.- Fondaction: November 6, from 1:00 p.m. to 1:15 p.m.- Announcement of the INAF x Fondaction partnership from 1:15 p.m. to 1:20 p.m. Discover the summaries here.

This session brings together experts with complementary perspectives to promote optimal and healthy aging. The four presentations will explore the role of artificial intelligence, the use of nutritional strategies including probiotics, and adapted physical activity practices aimed at personalizing care to support cognitive and metabolic health and preserve the autonomy of older adults. The speakers will present interdisciplinary advances, innovative models, and tools that open new perspectives for maintaining quality of life at all stages of aging. Co-chaired by Xavier Fioramonti et Angelo Tremblay Sponsored by Lallemand Keynote speaker : - Isabelle Dionne Speakers: - Xavier Fresquet- Corinne Joffre- André Marette- Stéphane Bronner Market trends:- Sophie de Reynal Discover their profiles here. See the detailed program webpage This session will be recorded for training purposes by the Ordre des diététistes nutritionnistes du Québec (ODNQ).

Personalized nutrition

Summury : As global demand for protein continues to rise, how can we diversify our sources while balancing health, enjoyment, and sustainability? This session offers various perspectives on the scientific and industrial advances that are reshaping the protein landscape, particularly in the realm of so-called alternative proteins. Speakers will address the biological activity of plant proteins, the impact of processing methods on their quality, the challenges of developing new ingredients, and the trade-offs between nutritional benefits, environmental impacts, and consumer expectations. Market and investor insights will round out this exploration of innovations shaping the future of healthier and more sustainable food. Co-chaired by Jean-Yves Lecompte and Rozenn Ravallec Speakers : - Olivia Auclair - Alain Doyen Market trends :- Isabelle Marquis Discover their profiles here.

Food quality

Summary : Recent geopolitical and environmental upheavals have placed the agri-food sector in front of unexpected challenges. The industry is now facing unprecedented levels of uncertainty, driven by unpredictable global disruptions. When combined with the effects of the climate crisis, the repercussions can be significant—while also opening the door to new business models. This session dives into the heart of the matter by exploring the perspective of food processing, including climate-related issues and adaptation dynamics. The first results from the CIRANO Consumer Confidence Barometer will enrich the discussion, illustrating how public perception is becoming a key lever for strengthening the sector’s resilience. Regulation, emerging trends, and adaptability will be essential to maintaining a delicate balance—transforming threats into opportunities in this new normal. Co-chaired by Nathalie De Marcellis-Warin and Yan Cimon Sponsored by the CTAQ Speakers:- Elia Paumelle - Élisabeth Bélanger - Sébastien Villeneuve - Renée Lalancette - David Duchesneau Discover their profiles here.

Consumer trends and behavior

Presented jointly by the SSI and CERC-MEND For the past 15 years, the Innovation Support Service (SSI) at INAF has been supporting the food sector as well as the Canada Excellence Research Chair in Innovative Food (CERC-MEND) in their development and innovation projects. During this presentation, we will unveil exclusive data showcasing the tangible impact of two case studies. Featuring Frédéric Picard and Paul Paquin .

A Panel Discussion Featuring Researchers, Funding Agency Representatives, and Industry Stakeholders They will share their insights on the key success factors for maximizing the impact of research-industry collaboration. Panel moderated by Yan Cimon Panelists:- Laura Boivin, Fumoir Grizzly - Sylvain Fournaise, Olymel - Geneviève Mathieu, CRIBIQ - André Marette, INAF Discover their profiles here.

We will present the various prizes awarded as part of the student competitions for traditional posters, infographics, and oral presentations.