OCTOBER 2-3-4, 2018
Quebec City Convention Centre, Canada
Full Professor in the Department of Food Science at Université Laval, Canada
“Les cultures bioprotectrices: nouvelle approche naturelle pour la bioconservation du saumon fumé.”
Full Professor in the Department of Food Science at Université Laval, Ismail Fliss is a member of the Board of Directors of the Institute of Nutrition and Functional Foods (INAF) and current director of the STELA Research Centre. He is also Vice-President of the Quebec Association for Food Safety (AQIA), an association affiliated with the prestigious International Association for Food Protection (IAFP) and Scientific Director of the Affiliated International Laboratory for Natural Antimicrobials. As a veterinarian, he developed expertise in the production of antibacterial and antifungal compounds by lactic bacteria, including bacteriocins, and their use as bioprotective cultures in the food and veterinary sectors. He currently holds several research grants and contracts, including an NSERC Industrial Research Chair of the metabolic and functional activities of bioprotective lactic cultures (METABIOLAC).
As part of this research, we isolated from smoked fish products a strain of Carnobacterium divergens producing a new bacteriocin called divergicin M35 very active against several food isolates of L. monocytogenes. A food grade bio-ingredient was then produced and characterized on a pilot scale and successfully used on an industrial scale under actual production conditions for the bioconservation of fresh or frozen smoked salmon and trout. An industrial prototype has also been developed and at Grizzly, allowing the direct application of the bio-ingredient on smoked salmon and trout slices. The developed bio-ingredient has been patented in the US and has recently been approved by Health Canada as a new food additive. This strategy is an insurance policy for the Canadian consumer and enhances the image of Canadian products nationally and internationally. Grizzly obtained an exclusive license from Laval University. The exploitation of this technology represents a very competitive advantage for the company and will generate additional profits by increasing its sales and expanding its market over the coming years, particularly in the United States, where Grizzly has already signed new distribution agreements with American partners.
BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)