OCTOBER 2-3-4, 2018

Quebec City Convention Centre, Canada

Keynote Speakers

Expert Futurist / @jimcarroll
“Faster, Focused and Personalized”
Food Trends in the Era of Acceleration

Head of the Future Food Institute, Bologna, Italy
and Climate Leader of The Al Gore’s Climate Reality Project / @Ffoodinstitute

“Food Innovation Global Mission 2018: The Report”
Conclusions of a 2-month mission with companies, research centers, technological clusters and media influencers in 10 major cities

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.

Columnist and Principal VP, Havas Montreal / @SMailhiot

“The Agri-Food Industry in the Era of Artificial Intelligence”

Conference Speakers

Marketing director, NutriMarketing, France / @NutriMarketing

“Innovative substitutes and the “FREE” foods”
What are the most promissing substitutes that will meet consumers’ expectations.

Associate Professor and Deputy director at Microbiome Research Hub, University of Parma, Italy / @phisquarelab

“Polyphenols and health: the good (science), the bad (science) and the ugly (truth)”
Understanding the real health benefits of phenolic compounds

Professor of Psychiatry and a Principal Investigator in the APC Microbiome Institute, University College Cork, Ireland / @TedDinan

“Gut microbes and brain function”

Gynecologist and Full Professor, Department of Obstetrics and Gynaecology, Hôpital Saint-François d’Assise, CHU de Québec, Canada.

“Impact of phytoestrogens on breast cancer”

Professor Faculty of Health Sciences, University of Ottawa, Canada

“Menopause, energy intake and weight management”

Managing Director and founder of Nutrikéo, France / @Nutrikeo

“Markets, trends and predictions, Sessions 1, 5 and 8”
Analyses of the markets and predictions associated with the topics addressed in each sessions

Associate Professor at the Food Science department, Guelph University, Canada/ @Lisa_Duizer

“Texture Modified Foods: nutrition and acceptance by seniors”
What are the most promissing texture modified foods to fulfill nutritional requirements of seniors

Full Professor in the Department of Food Science at Université Laval, Canada

“Use of Natural Antimicrobials and Clean Label”

Director at the French National Institute for Agricultural Research (INRA), France/@Inra_France

“Intestinal microbiota in obesity and metabolic syndrome. How to prove causality?”

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…

Scientific Director and cofounder ONDOTELLA, France / @Odontella33

“The Ocean leads us on the Road to Sustainability”
Microalgae could be the sustainable solution that meets consumers’ expectations

Associate Professor and Director of Enterprise and Engagement, Department of Psychology, Northumbria University, Newcastle upon Tyne, England

“Acute Post-Prandial Cognitive Effects of Brown Seaweed Extract in Humans”

Regulatory Affairs D, Lallemand Health Solutions, Canada / @IP_Association

“International Probiotics Association’s position and recommended guidelines “
IPA is a non government organization that represents the global probiotics industry

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.

Professor and Research Dean at the Department of Food Science and Agriculture, McGill University, Canada

“Innovative approaches in the development of functional ingredients with potential probiotics effects”
Multidisciplinary and sustainable approache for production of biomolecules as functional ingredients

Specialist, Microbiology (R&D) at Groupe EnvironeX Inc. in Longueuil, Quebec

“GMOs in the 21st century industry: Where we stand and where we are going”

Director of the NutriNeuro integrated nutrition and neurobiology unit at the Inra centre in Bordeaux-Aquitaine, France/@Inra_France

“Anti-Inflammatory Effects of Omega-3 Fatty Acids in the Brain”

Professor in the Department of Food Science and Technology at the University of California, Davis, USA

“Opportunities and challenges for probiotics in foods and supplements”

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.

Assistant Professor in Biochemistryat the University of Lille, at the Charles VIOLLETTE Regional Institute for Food Research

“Peptide specific bioactivities and their potential health benefits”

Researcher, 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.

Research Associate at INSERM UMR1220-IRSD (Digestive Health Research Institute), Team 2

“Microbial Control of PathoPhysiology”

Principal Scientist and Government Advisor Agriculture and Agri-Food Canada, Canada

“Demystification and valorization of the nutritional properties of Cannabis sativa
On the nutritional value of various compound derived from this remarkable plant

Professor in the Faculty of Applied Health Sciences at Brock University, Canada

“Foods and Food Components for a Healthy Strong Skeleton in Women”


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)

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