Joint pilots projects NUTRISS-INAF
This joint call for pilot projects of INAF and the Centre NUTRISS aims to initiate and stimulate new research collaborations between researchers from different sectors and disciplines.
Joint pilot projects funded
2022-2023
Geneviève Parent
Faculté de droit, Université Laval
Louis Sasseville
Agriculture et Agroalimentaire Canada
Benoît Lamarche
École de nutrition, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Stéphane Bayen
Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Université McGill
Arturo Duarte-Sierra
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Laurence Guillaumie
Faculté des sciences infirmières, Université Laval
Véronique Provencher
École de nutrition, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Abstract
Food supply is the direct result of the food system. The food system is made up of several interrelated networks (local to global), encompassing all stages of the value chain from farm to fork. However, the structure and dynamics of this complex system remain poorly understood. We propose to use a multidisciplinary approach to 1) map the food system of the Quebec City metropolitan community, 2) model the relationships between its various components, and 3) generate a decision-making tool for stakeholders.
Ariane Bélanger-Gravel
Département d'information et de communication, Faculté des lettres et des sciences humaines, Université Laval
Sophie Desroches
École de nutrition, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Laurent Bazinet
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Alain Doyen
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Guillaume Brisson
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Lamia L'Hocine
Agriculture et Agroalimentaire Canada
Yixiang Wang
Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Université McGill
Abstract
The aim of this research project is to explore the needs, knowledge and perceptions associated with plant protein processing and consumption. The data generated will help guide future projects that will ultimately improve the quality and attractiveness of the plant protein products on offer, support the deployment of local processors, promote the sector's competitiveness and support increased consumption of plant proteins among the population. All with a view to fostering the transition to a sustainable food supply.
Salwa Karboune
Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, Université McGill
Jacinthe Cloutier
Département d'économie agroalimentaire et sciences de la consommation, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Julien Chamberland
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Jean-Yves Lecompte
Cintech Agroalimentaire
Abstract
The main objective of this proposal is to develop a hybrid food product that will reduce food waste by using unsold dairy proteins and plant protein by-products (e.g. algae, potato or pea sources).
2021-2022
Laurence Guillaumie
Faculté des sciences infirmières, Université Laval
Sophie Dupéré
Faculté des sciences infirmières, Université Laval
Olivier Boiral
Faculté des sciences de l’administration, Université Laval
David Talbot
École nationale d’administration publique
Marie-Ève Gaboury-Bonhomme
Département d'économie agroalimentaire et des sciences de la consommation, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Laure Saulais
Département d'économie agroalimentaire et des sciences de la consommation, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Sergey Mikaylin
Département des sciences des aliments, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval
Abstract
Summary In February 2021, the virtual event "Healthy Food for All and Food Security in the Mauricie" was held to establish priorities for the implementation of a food system governance mechanism in the Mauricie. Before setting up such a system and with a view to applying for grants from major funding agencies, the stakeholders expressed the need to learn more about the success and fragility factors of these systems. Furthermore, considering the presence of two Atikamekw communities in the Mauricie region (Wemotaci and Opitciwan), it is also important for regional partners to document practices that promote the vitality of Aboriginal food systems and the participation of Aboriginal populations in regional governance mechanisms. Numerous data from intervention and research projects are currently available but are scattered and difficult to use by regional partners and the research community. In this context, a synthesis of the literature of the "scoping review" type, which includes both grey literature and scientific literature, will make it possible to draw up a state of knowledge, to respond to the needs of the project partners and to identify avenues for research.