The event will take place on November 6, 2026, at the Jean-Paul-Tardif Auditorium, La Laurentienne Pavilion at Université Laval.

Theme of this edition: Proteins and Food Innovation

Throughout the day, four main themes will be explored through presentations and a panel discussion:

• Food processing
• Environment
• Nutrition and health
• Consumption and market trends

Exclusively, the SSI team will also present a brand-new decision-support tool designed to help identify the best protein sources in foods.

Register

Fees

Two formats are available: in-person (meals and snacks included) or online.
Please note that in-person spots are limited—register early.
The conference will be held in French only.

Professionals (researchers, research professionals, organization representatives, food processors, nutritionists, etc.):

• In person: $180 + taxes
• Online: $130 + taxes

Students:

• In person or online: $80 + taxes

Register

Preliminary Program

• 9:00 a.m.: Opening remarks
• 9:05 a.m.: “Physicochemical properties of proteins and technological implications”, presented by Alain Doyen (INAF – Université Laval)
• 9:35 a.m.: “Alternative proteins: characteristics and allergenicity”, presented by Samuel Godefroy (INAF – Université Laval)
• 10:05 a.m.: “Environmental benefits of plant proteins”, presented by Adeline Cohen
• 10:55 a.m.: “Proteins: between satiety, health, and food overvaluation”, presented by Vicky Drapeau (INAF – Université Laval)
• 11:25 a.m.: “Proteins in sports nutrition: between science, performance, and trends”, presented by Isabelle Morin (Sports nutritionist)
• 1:30 p.m.: Announcement and presentation of a new tool developed by SSI
• 1:50 p.m.: “Are the Canadian Food Guide’s recommendations on protein foods adequate for older adults?”, presented by Didier Brassard (UQTR)
• 2:20 p.m.: “Market trends, consumer demand, and the role of marketing”, presented by Guillaume Mathieu (ÎLOT)
• 3:10 p.m.: “Food misinformation and social media”, presented by Marie-Ève Carignan (Université de Sherbrooke)
• 3:40 p.m.: Panel: “Processing and public health: is protein enrichment relevant?”, moderated by Angelo Tremblay (INAF – Université Laval)
  • Guest panelists: Hélène Baribeau (Nutritionist) and Lamia L’Hocine (Agriculture and Agri-Food Canada)

Learn more about the speakers

Accredited training

Nutritionists: a benefit for you!
This conference, offered in partnership with the ODNQ, is eligible for six (6) hours of continuing education recognized by the Order.