Spring brings not only beautiful weather but also new, friendly faces: interns!

Research teams are accustomed to welcoming interns throughout the year, but did you know that the Institute itself serves as an internship environment for many of them, particularly in various fields? We are excited to welcome future professionals for their learning experiences to ensure a talented and versatile future workforce.

Communications Team

Jérémy Boudreault will join the Communications team in April, under the supervision of Catherine Fontaine-Lavallée, as part of the final stage of his continuing education program in event and conference management at Collège Mérici. He will support the team in coordinating and communicating ongoing events, including the STELA Symposium, the Grande Kermesse Aliment’terre, and the AQIA Symposium.

Innovation Support Service (SSI) Team

Éléonore Jacquart, studying at Institut Agro Dijon in France, is undertaking her second-year engineering internship in agri-food at SSI until August 23. She will work specifically on a project for producing protein ingredients from faba beans.

Adam Duquette-Ferland, a third-year student in Food Science and Technology at Université Laval, will join the SSI team from May 6 to August 23 for a credited internship. With a solid professional background, Adam will assist the team on various projects.

Welcome to all our interns!

Clinical Investigation Unit and Culinary Complex Team

Marie-Hélène Beaulieu, studying dietetic techniques, is undertaking a two-month internship under the supervision of Valérie Guay, until May 10, 2024. Her tasks include:

• Participating in the FH-Diet project according to established standards and deadlines.
• Enhancing the snack catering recipe bank.
• Contributing to the SAT project.

Émilie Lachance, also studying dietetic techniques, is completing a two-month internship under Valérie Guay’s supervision, until May 10, 2024. Her tasks include:

• Educating the public about the health benefits of changing eating habits to prevent cardiovascular diseases.
• Learning about the health benefits of cooking recipes that align with the Canadian Food Guide, achieving more favorable nutritional values while still enjoying the pleasure of eating