Preliminary Program THE INTERNATIONAL RENDEZVOUS WHERE RESEARCH AND INDUSTRY COME TOGETHER FOR HEALTH OCTOBER 2-4, 2018 Quebec City Convention Center PRESENTED BY THE INSTITUTE OF NUTRITION AND FUNCTIONAL FOODS OF UNIVERSITÉ LAVAL
PROMINENT SPEAKERS EMERAN MAYER Author and professor at the departments of medicine, physiology and psychiatry, UCLA, USA / @emeranamayer "Sustainable diet and the Mind-Gut Connection" How the silent conversation within our body influences our moods, our choices and our general happiness. FELICE JACKA Professor and director of the Food & Mood Center, Deakin University, Australia/ @foodmoodcentre "Diet and Mental Health in Children and Adolescents" On how a diet poor in nutrients and high in sugar affects the mental health of children and adolescents. SYLVAIN MOINEAU 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. JERROD GOLDIN President of Entomo Farms / @EntomoFarms "The Insect Revolution" The recent launches of many insect based products for human consumption could be just the tip of the iceberg...
PROMINENT SPEAKERS STÉPHANE MAILHIOT Columnist and VP Strategy, Havas Montreal/ @SMailhiot "Consumer trends, food production and the future of food" Digital technologies, artificial intelligence, Big Data, automation... Is it too late to turn back? TONY SAVARD 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. SOPHIE DE REYNAL Marketing director, NutriMarketing, France/@NutriMarketing "Innovative sodium and sugar substitutes" What are the most promissing substitutes that will meet consumers' expectations. and many more speakers that will be disclosed every week. Follow us : PRELIMINARY PROGRAM
TRACK TRACK TRACK ACTIVITIES GREEN FOOD TECH 2018 : INGREDIENTS, FOODS AND TRENDS : HEALTH TARGETS : BUSINESS ENVIRONMENT : ALL BÉNÉFIQ & GREEN FOOD TECH ATTENDEES : TECHNOLOGIES AND SUSTAINABLE PROCESSING PRELIMINARY PROGRAM TUESDAY OCTOBER 2, DAY 1 JOINT EVENT IN COLLABORATION WITH CONFERENCES AVAILABLE TO BÉNÉFIQ ATTENDEES PLENARY EXPO B2B OPENING PRESENTATION Session 1 TOP BÉNÉFIQ HEALTH FOOD AND INGREDIENTS Session 2 HEALTH TARGET NUTRITION AND WOMEN S HEALTH Session 3 BUSINESS DEVELOPMENT FROM IDEA TO IMPLEMENTATION GFT Session 1 EXTENDING FOOD SHELFLIFE Markets and Forecasts Top Foods and Ingredients Lactose Free, Gluten Free and Peanut Free Alternatives to Allergens Sugar and Sodium Substitutes Cannabis Demystification and Valorization of the Plant Nutritional Properties Texture Modified Foods Dysphagia Natural Antimicrobials and Clean Label Markets and Forecast Women s Health Nutrition and the Pregnant Woman Dairy Products and Osteoporosis Urinary Infections Cranberries and Probiotics Menopause, Phytoestrogens and Breast Cancer The Mediterranean Diet and Women s Health Weight Management Adding Value to Research Intellectual Property Evaluating the Potential for Commercialization Developing your Business Plan Making your Research your Business Transferring your Expertise Investors and Start-Up Pitches Intelligent Packaging Pulsed Light Technology Antimicrobials as an Alternative Solution to Chemical Preservatives High Pressure Processing Technology GFT - Session 2 ADDING VALUE TO FOOD BY-PRODUCTS Adding Value to By-Products through a Combination of Treatments Adding Value to Food Industry By-Products/Residues Aiming for the «Zero Waste»Strategy COCKTAIL AND NETWORKING
WEDNESDAY OCTOBER 3, DAY 2 CONJONTJOINT EVENT IN COLLABORATION WITH Session 4 TOP BÉNÉFIQ HEALTH FOOD AND INGREDIENTS Session 5 HEALTH TARGET - NUTRITION AND MENTAL HEALTH Session 6 BUSINESS DEVELOPMENT ACCORD AND CINTECH AGROALIMENTAIRE - CO-CREATION SPACE EXPO B2B GFT - SESSION 3 IMPROVING ENERGY EFFICIENCY Markets and Forecasts Top Foods and Ingredients Functional Drinks Prebiotics Probiotics: IPA Guidelines Fermented Foods Markets and Forecasts Mental Health Gut Brain Axis and Psychiatry Polyunsaturated Fats Impact of Nutrition on the Mental Health of Children and Adolescents More to come SUSTAINABLE DIET AND MIND-GUT CONNECTION Session 7 TOP BÉNÉFIQ HEALTH FOOD AND INGREDIENTS Markets and Forecasts Top Foods and Ingredients Seafood and Marine Ingredients Plant Proteins Polyphenolic compounds and Health Insect Proteins Use of Bacteriophages in the Agri-Food Industry Session 8 HEALTH TARGET : NUTRITION AND METABOLIC Markets and Forecasts Metabolic Health Metabolic Health and Obesity Metabolic Health and Diabetes Lactobacillus in Health and Disease The Mediterranean Diet THE CONSUMER S VOICE Activities to be determined Session 9 BUSINESS DEVELOPMENT ACCORD AND CINTECH AGROALIMENTAIRE - CO-CREATION SPACE CO-CREATION WORKSHOPS What is the 4.0 plant promise Achieving Eco-efficiency with Electrochemical Technologies New Drying Technique Eco-efficient Technologies in the Beverage and Wine Sectors GFT - Session 4 PRODUCING BIOACTIVE MOLECULES Obtaining Bioactive Molecules by Electrodialysis with Filtration Membrane (EDMF) Microwave Extraction Bioprocess Modeling GFT - Session 5 TACKLING TECHNOLOGICAL, ECONOMIC and REGULATORY CHALLENGES Homologation of an Antimicrobial Product Financing Green Technology Development Projects Risk Analysis and Regulatory Requirements B2B R2B GREEN FOOD TECH Exclusive BANQUET AT THE «CAPITOLE DE QUÉBEC» FINE CUISINE, FRIENDLY ATMOSPHERE AND LIVE ENTERTAINMENT
THURSDAY OCTOBER 4, DAY 3 BÉNÉFIQ 2018 FUN RUN ON THE PLAINS OF ABRAHAM EXPO B2B PLENARY CONFERENCE Emerging agricultural productions Transparency Naturality New Business Models DISCUSSION PANEL WITH OUR «GRANDES QUÉBÉCOISES» PLENARY CONFERENCE Digital Technologies Artificial Intelligence Big Data - Automation DISCUSSION PANEL WITH MAJOR STAKEHOLDERS GUIDED TOURS OF BUSINESSES AND RESEARCH CENTERS +