Consortium RITA - Research. Innovation. Transformation. Agrifood.

Promoting the popularization of food science: Discover the winners and jury members of the Science on my Plate competition

Priscilla Leftakis — Wed, 09 Jul 2025 19:20:08 +0000

Launched in March 2025, the Science on my plate infographic competition attracted the interest of several candidates from different academic institutions, each bringing a relevant perspective on themes linked to quality, sustainability and the consumer's perspective on local foods. After rigorous evaluation by a panel of experts, the recipients awarded were:

Vanessa Maakaroun of �鶹��ý��վ for her infographic on the valorization of blueberry pomace and its derived functional ingredients.
Julia Wright and Maya Farres of �鶹��ý��վ and Julian Pantoja of Concordia University for their poster on mushroom substrate applications for environmental and economic benefits.
Delasa Rahimi Galougahi of Laval University for her research on innovative natural preservatives from a co-product of the poultry industry.

These students had the opportunity to showcase their work in popularizing food science, thereby contributing to the advancement of the industry through technology transfer - a theme at the heart of the Consortium RITA's priorities. Prizes worth a total of $1500 were awarded to the winners. Additionally, at the CIFST Suppliers' Night on May 8, visitors voted for their favorite infographic at the Consortium RITA booth. The People's Choice Award went to Cole Arnold of �鶹��ý��վ for his poster on the integration of recycled textile fibers into biodegradable packaging. He received a gift basket of products generously donated by Lassonde, Bulk by CHO, Butter Buds, Malabar Ingredients and Fruits d'Or.

View all infographics

Congratulations to all candidates!

Vanessa Maakaroun

Équipe Wright-Farres-Pantoja

Delasa Rahimi Galougahi

Cole Arnold

Mariana Moncada de la Fuente

Farida Khedr

SIAL Paris: 6 food trends leading the way

Carolyne Dubreuil — Tue, 24 Dec 2024 15:12:54 +0000

SIAL Paris is the world’s largest food exhibition, showcasing the latest trends, products, and solutions from across the global food industry.

1. The importance of innovating today

During times of financial hardship, it's typical for companies to cut back on innovation-related expenses, but this reaction may be misguided. Food businesses typically innovate for one of three reasons, or a combination thereof:

Launch of the Fifth RITA - CTAQ Precompetitive Research Network

carolyne.dubreuil@mcgill.ca — Fri, 04 Oct 2024 17:59:58 +0000

The day got off to a flying start with a welcome address by Dimitri Fraeys, Vice-President of Innovation and Economic Affairs at the Conseil de la transformation alimentaire du Québec (CTAQ). The day, chaired by Dr. Salwa Karboune, Scientific Director of the Consortium RITA and Associate Dean of Research at �鶹��ý��վ's Faculty of Agricultural and Environmental Sciences, continued with the presentation of updates on each of the eleven research activities.

Recap of the Future of Food Symposium: Innovations, Challenges, and Perspectives

carolyne.dubreuil@mcgill.ca — Tue, 01 Oct 2024 17:53:08 +0000

The Future of Food Symposium showcased a broad range of emerging solutions to tackle challenges in the food sector and considerations for their success. It offered an inspiring preview of what can be achieved when innovators come together to explore and address pressing issues. We look forward to continuing these conversations as we strive towards a sustainable future for food and hope to see you at our future events!

Promoting Innovation in Food Science: RITA x CIFST Popular Science Storyboard Competition

Carolyne Dubreuil — Tue, 04 Jun 2024 20:16:52 +0000

The competition drew submissions from across academic institutions, each offering a unique perspective on food science research topics. After rigorous evaluation by a distinguished panel of experts, three outstanding entries emerged victorious:

Romain Canuel from Université Laval for his infographic on cranberry juice’s organic acids
Ririka Saito & Omid Sadeghpour Marvi from �鶹��ý��վ for their schematic representation of whey’s transformation into lactobionic acid
Jinha Suh from �鶹��ý��վ for her visual demonstration of the value of sugarcane by-products as flocculants in a circular economy perspective

These talented individuals captured the essence of their research topics through visually engaging infographics, making novel and complex concepts accessible to a broader audience. We extend our heartfelt gratitude to the members of the jury. Their expertise ensured a fair evaluation process, contributing to the success of the competition. Read on to learn more about their career paths.

The culmination of the students’ efforts was presented at the CIFST's Supplier's Night on May 2nd, an esteemed annual event for industry professionals. Among the many visitors, one infographic stood out. The People's Choice was awarded to Omid and Ririka thanks to their ability to resonate with audiences on a profound level.

In recognition of their exceptional contributions, the top three winners were rewarded with cash prizes totaling $1500. Additionally, Omid and Ririka, as recipients of the People's Choice Award, received a special gift basket and the opportunity for an exclusive company visit, allowing further relationships between students and potential employers.

View the storyboards

Ernesto Alonso Lagarda Clark

Ririka Saito & Omid Sadeghpour Marvi

Limonades OFLORE: Pioneering Fermented Lemonade with the Consortium RITA's FPDL

Carolyne Dubreuil — Wed, 29 May 2024 14:14:14 +0000

The story of OFLORE’s fermented lemonade begins with restaurateurs Oumou Keïta and Hugo Ferran’s search for a signature beverage for their café MAISON OFLORE, back in 2019. The pair developed a recipe, and the delicately effervescent beverage has been flying off the shelves of the Plateau Mont-Royal bistro since its launch in November 2023. Fermented lemonades are a homemade delicacy in several countries, including Finland and France. In the latter, “citronnade” refers to still lemonade while lemonade refers to sparkling lemonade.

Developing a healthier, more profitable food industry in Quebec

�鶹��ý��վ Staff — Tue, 21 May 2024 15:24:55 +0000

As the cost of living continues to rise, our need for affordable, local, and nutritious foods has never been greater. Quebec’s food producers want to meet that demand — but how can they innovate and stay competitive in a challenging economy?

Finding answers is the mission of the Consortium for Research, Innovation and the Transformation of Agri-food (Consortium RITA) at �鶹��ý��վ.

Turning Cooking Waters into Flavor: Consortium RITA’s Innovative Research Featured on "L'épicerie"

Carolyne Dubreuil — Wed, 01 May 2024 22:14:35 +0000

During the segment, Dr. Beaulieu emphasizes the importance of wastewater reduction and management. As she puts it, “for crab and lobster production, it’s around 800,000 litres [of wastewater] that is generated per day, for around 20,000 kilograms of cooked product. That’s a lot, considering there are many days in the season.”

MAPAQ: "Programme transformation alimentaire 2024-2026"

MAPAQ — Wed, 20 Mar 2024 16:30:50 +0000

QUÉBEC, March 19th, 2024 /CNW/ - André Lamontagne, Minister of Agriculture, Fisheries and Food and Minister responsible for the Centre-du-Québec region, has announced a new version of the "Programme Transformation Alimentaire" (PTA), with a budget of $40 million. The PTA aims to improve productivity, competitiveness and environmental performance in the food processing sector.

Winners of the RITA x AAQ video competition

Carolyne Dubreuil — Thu, 07 Mar 2024 20:50:19 +0000

The curtains have closed on the Consortium RITA x Amélioration Alimentaire Québec "Healthy Food Products: Strategies and Innovation" competition, and the results are in!

From �鶹��ý��վ, Omid Sadeghpour Marvi and Ririka Saito receive the coveted first place with their news segment-inspired video on the topic of enzymatic conversion of lactose to lactobionic acid, an added-value product sourced from whey. Their victory is a testament to their creativity and commitment to promoting healthier and more sustainable choices in the food sector.