FINISHED: 
Results to be announced shortly.

Fostering interdisciplinary collaboration for sustainable food systems

This call for projects aims to support research and action communities in accelerating the transition toward more sustainable, equitable, and resilient food systems. It encourages the creation of new interdisciplinary research teams, composed of researchers from various disciplines, in partnership with user communities.

In the context of ecological transition and growing complexity in the food sector, this program supports the development of innovative, concrete, and collaborative projects aligned with one or more of the seven priority areas of the Pôle Bioalimentaire:

1. Quality and accessibility of the food supply
2. Food transition
3. Territorialized food systems
4. Decarbonization and adaptation to climate change
5. Circular economy and food waste reduction
6. Support for supply chain competitiveness
7. Inclusion, social acceptability, and misinformation in food systems

Download the application form here:
Form_proposition_project_NewTeams2 EN

Download here the guide : Appel à Projets new teams 2nd edition – EN

OBJECTIVES

• Launch new interdisciplinary research collaborations
• Generate evidence-based knowledge for food system stakeholders
• Test concrete solutions to address key challenges in Québec’s food sector
• Strengthen the synergy between academic research and field needs

ELIGIBILITY CRITERIA

• Project led by a researcher affiliated with a Québec postsecondary institution recognized by the FRQ
• The team must include at least two researchers from different departments and FRQ strategic clusters (in the Nature and Technologies and/or Society and Culture sectors)
• All team members must be members of the Pôle Bioalimentaire (support is available for registration if needed)
• A partnership with a user community is required
• A researcher can be officially part of only one application
• Researchers who have already received funding from a previous Pôle Bioalimentaire call may join a team but are not eligible to receive funding under this call

APPLICATION REQUIREMENTS

Applications must include:

• Project information (title EN/FR, summary EN/FR, description, timeline – max. 3 pages)
• Team composition, institutions, FRQ clusters, and scientific complementarity • Expected results and short- and medium-term outcomes (max. 1 page)
• Knowledge mobilization and dissemination plan (max. 1 page)
• Detailed budget and justification of funds (max. 1 page)
• CVs of all team members (submitted separately)

Submission deadline: August 4, 2025

Format: PDF, to be sent to pole@inaf.ulaval.ca with the subject line: “Submission – Call for Projects: New Teams, 2nd Edition”

PROJECT EVALUATION

Projects will be evaluated by a scientific committee, with an observer from the FRQ present.

Evaluation criteria:

• Project quality (25 pts): scientific rigor, clarity of objectives, sound methodology, realistic timeline
• Team quality (25 pts): complementary expertise, interdisciplinarity, resource sharing
• Impact on Québec’s biofood sector (30 pts): knowledge advancement, leverage potential, student training
• Knowledge mobilization (20 pts): dissemination strategy, involvement of user communities

📣 Results will be announced by September 2025, with project start dates no later than October 1, 2025.

FINANCIAL SUPPORT

• Funding amount: Up to $50,000 per project (excluding indirect research costs)
• Project duration: Until March 31, 2027 (no extension possible)
• Eligible expenses: Materials, salaries, student scholarships, professional fees, travel, dissemination, and knowledge transfer

Full list of eligible expenses: https://www.inaf.ulaval.ca/wp-content/uploads/2025/04/Liste_depenses_admissibles_POLV2-2.pdf

📬 For any questions or to request support in team-building or team matchmaking: pole@inaf.ulaval.ca

FINISHED: 
Results to be announced shortly.

This call for projects aims to equip research and action communities to address issues related to inclusion, responsible communication, and misinformation in the field of sustainable food systems.

In a context of ecological transition and the growing diversity of information sources, this program supports projects that promote the emergence of more just, transparent, and resilient food systems.

Download the application form here:
Form_proposition_project_communication EN

Download here the guide : 2025-04-29 Appel à Projets Communication – EN

OBJECTIVES

• Better understand the issues of disinformation, misinformation, and malinformation in food-related communication;
• Promote inclusive practices in knowledge dissemination and mobilization;
• Highlight the diversity of food knowledge (including Indigenous, immigrant, and gendered perspectives);
• Strengthen food, digital, and media literacy among the public;
• Support responsible communication in the biofood sector.

ELIGIBILITY CRITERIA

• Projects must be led by a researcher affiliated with a Québec postsecondary institution recognized by the FRQ;
• The team must include at least two researchers from different departments and different FRQ strategic clusters(Nature and Technology and/or Social Sciences and Culture);
• All team members must be members of the Biofood Hub (support is available to facilitate membership);
• Participation of user communities (companies, NPOs, associations, municipalities,etc) is required ;
• Projects must demonstrate their relevance to the advancement of Québec’s biofood sector.

APPLICATION PROCESS

Applications must include the following elements:

• Project details (max. 3 pages)
• Team members
• Expected results and projected outcomes (max. 1 page)
• Knowledge dissemination and mobilization plan (max. 1 page)
• Detailed budget and justification of funds (max. 1 page)
• CVs of team members

Submission deadline: June 9, 2025

Format: PDF, to be sent to pole@inaf.ulaval.ca with the subject line “Submission for Communication Call for Projects”

EVALUATION PROCESS

Applications will be reviewed by a scientific evaluation committee, composed of domain experts, in collaboration with the call for projects’ partner organizations.

Evaluation Criteria (Minimum required score: 80%)

• Project quality and scientific rigour (25 points): Relevance of objectives, robustness of methodology, and project feasibility.
• Team quality (25 points): Complementarity of expertise, intersectoral and interdisciplinary collaborations.
• Expected impact on the agri-food sector (30 points): Knowledge advancement, innovation, potential economic and societal benefits.
• Knowledge dissemination and mobilization plan (20 points): Strategy for transferring results, engagement of user communities.

📢 Results will be announced in June 2025.

FINANCIAL SUPPORT DETAILS

• Funding amount: $25,000 per project (excluding indirect research costs).
• Project duration: Up to 18 months.
• Eligible expenses: Equipment, materials, salaries and scholarships (students, research professionals), travel expenses, dissemination, and knowledge transfer costs (see the full list of eligible expenses).

For any questions or support requests, contact us at pole@inaf.ulaval.ca.

Help build a more inclusive, fair, and well-understood food system for all.

FINISHED: 
Results to be announced shortly.

This call for projects, led by the Pôle bioalimentaire, powered by the Institute of Nutrition and Functional Foods (INAF), and supported by the Fonds de recherche du Québec— secteur Nature et technologies (FRQ), aims to promote the responsible and sustainable integration of artificial intelligence (AI) in the food processing sector.

The objective of this call is to stimulate the development and integration of responsible and sustainable solutions to help the food processing sector adapt to climate challenges while ensuring food safety and security.

Download the application form here:
Form_proposition_project_Innocuity EN

Download here the guide :2025-02-11 Call for projects innocuity

OBJECTIVES

• Study the implementation of processes that mitigate the impacts of climate change on the safety and quality of processed foods.
• Promote the development of new approaches for contaminant control, efficient resource management, and optimization of processing methods.
• Foster increased cooperation among stakeholders to accelerate the transition towards a sustainable, safe, and equitable agri-food sector.

ELIGIBILITY CRITERIA

• The project must be led by a researcher affiliated with aQuebec-based postsecondary institution recognized by the FRQ and must be a member of a strategic cluster (RS) from either FRQ— secteur Society and Culture.
• The team must include at leasttwo researchers affiliated with two different institutions.
• All researchers involved must be members of the Pôle bioalimentaire(support is available for membership).
• External collaborators and industry stakeholdersare encouraged to participate.
• Projects must align with the themes ofclimate change adaptation and food safety in food processing and demonstrate their relevance to the agri-food sector.

APPLICATION PROCESS

Applications must include the following elements:

• Project details (max. 3 pages)
• Team members
• Expected results and projected outcomes (max. 1 page)
• Knowledge dissemination and mobilization plan (max. 1 page)
• Detailed budget and justification of funds (max. 1 page)
• CVs of team members

📅 Submission deadline: March 31, 2025

📄 Format: PDF, to be sent to pole@inaf.ulaval.ca with the subject line “Submission for AI call for projects”

EVALUATION PROCESS

Applications will be reviewed by a scientific evaluation committee, composed of domain experts, in collaboration with the call for projects’ partner organizations.

Evaluation Criteria (Minimum required score: 80%)

Applications will be evaluated by a scientific review committee composed of experts in the field, in collaboration with partner organizations of the call for projects.

• Project quality and scientific rigor (25 pts): Relevance of objectives, methodological robustness, and project feasibility.
• Team quality (25 pts): Complementary expertise, interdisciplinary and intersectoral collaborations.
• Expected impact on the agri-food sector (30 pts): Advancement of knowledge, innovation, potential economic and societal benefits.
• Knowledge dissemination and mobilization plan (20 pts): Strategy for knowledge transfer, involvement of stakeholders.

📢 Results will be announced in May 2025, with project start dates no later than June 1, 2025.

FINANCIAL SUPPORT DETAILS

• Funding amount: $50,000 per project (excluding indirect research costs).
• Project duration: Up to 18 months (extension to 24 months possible with MITACS co-funding).
• Eligible expenses: Equipment, materials, salaries and scholarships (students, research professionals), travel expenses, dissemination, and knowledge transfer costs.

For any questions or support requests, contact us at pole@inaf.ulaval.ca.

FINISHED: 
Results to be announced shortly.

This call for projects, launched by the Pôle Bioalimentaire, powered by the Institute of Nutrition and Functional Foods (INAF) and supported by the Fonds de recherche du Québec — secteur Nature et technologies (FRQ), aims to foster the responsible and sustainable integration of artificial intelligence (AI) in the food processing sector.

Its objective is to stimulate intersectoral collaboration between researchers, industry partners, and digital technology stakeholders to enhance the competitiveness of the agri-food sector and support the transition toward a more sustainable and equitable model.

This initiative is made possible through the collaboration of several dissemination partners, including IVADO (Institute for Data Valorization), OBVIA (International Observatory on the Societal Impacts of AI and Digital Technology), IID (Institute Intelligence and Data), and ReSMiQ (Québec Strategic Group in Microsystems).

Download the application form here:
Form_proposition_project_IA EN

Download here the guide : 2025-02-26 Appel à Projets IA – EN

OBJECTIVES

• Support innovation through the development and application of AI-driven solutions to enhance the competitiveness of Québec’s agri-food sector.
• Encourage responsible data management, ensuring effective governance and better valorization of digital resources.
• Promote new collaborations between researchers and partners from different scientific and technological fields.
• Develop pilot projects with the potential to evolve into large-scale initiatives that address real industry needs.

ELIGIBILITY CRITERIA

• The project must be led by a researcher affiliated with a post-secondary institution recognized by FRQ and be a member of a strategic cluster of FRQ – secteur Nature et technologies or FRQ — Society and Culture.
• The team must include at least two researchers from two different institutions.
• All participating researchers must be members of the Pôle Bioalimentaire (support is available for membership).
• External collaborators and industry stakeholders are encouraged to participate.
• Projects must align with the AI theme in food processing and demonstrate their relevance to the agri-food sector.

APPLICATION PROCESS

Applications must include the following elements:

• Project details (max. 3 pages)
• Team members
• Expected results and projected outcomes (max. 1 page)
• Knowledge dissemination and mobilization plan (max. 1 page)
• Detailed budget and justification of funds (max. 1 page)
• CVs of team members

📅 Submission deadline: March 31, 2025
📄 Format: PDF, to be sent to pole@inaf.ulaval.ca with the subject line “Submission for AI Call for Projects”

EVALUATION PROCESS

Applications will be reviewed by a scientific evaluation committee, composed of domain experts, in collaboration with the call for projects’ partner organizations.

Evaluation Criteria (Minimum required score: 80%)

• Project quality and scientific rigour (25 points): Relevance of objectives, robustness of methodology, and project feasibility.
• Team quality (25 points): Complementarity of expertise, intersectoral and interdisciplinary collaborations.
• Expected impact on the agri-food sector (30 points): Knowledge advancement, innovation, potential economic and societal benefits.
• Knowledge dissemination and mobilization plan (20 points): Strategy for transferring results, engagement of user communities.

📢 Results will be announced in May 2025, with project start dates no later than June 1, 2025.

FINANCIAL SUPPORT DETAILS

• Funding amount: $30,000 per project (excluding indirect research costs).
• Project duration: Up to 18 months (extension to 24 months possible with MITACS co-funding).
• Eligible expenses: Equipment, materials, salaries and scholarships (students, research professionals), travel expenses, dissemination, and knowledge transfer costs.

For any questions or support requests, contact us at pole@inaf.ulaval.ca.

💡 Join us in shaping the future of the agri-food sector through artificial intelligence!

FINISHED: Discover the selected teams:

Team 1: A Care-Based Approach: A Response to Retention Challenges in the Agri-Food Processing Sector – Laurence Guillaumie, Olivier Boiral & Alexander Yuriev
This project explores the integration of a care-based approach in human resources management within Quebec’s agri-food processing sector. By supporting employee well-being and addressing employer needs, this approach aims to strengthen the sector’s attractiveness and workforce retention. The project will document concrete implementation methods, identify stakeholder needs, and co-develop practical tools such as training and a guide, paving the way for grants and broader deployment.

Team 2: Co-constructing a Tool to Improve Working Conditions – Marie-Eve Major, Nektaria Nicolakakis, Isabelle Feillou & Justine Arnoud
Food processing companies face major challenges related to attracting and retaining workers, challenges that could partly be addressed by improving working conditions and preventing health risks, particularly musculoskeletal disorders. This project aims to co-construct with these companies a tool supporting the development and implementation of organizational practices and interventions to improve working conditions and prevent musculoskeletal disorders, as well as to document user feedback on the tool.

Team 3: Addressing Employment and Workforce Management Challenges in Quebec’s Biofood Industry – Patrice Jalette, Dalia Gesualdi-Fecteau & Blandine Emilien
With a focus on two sub-sectors of the food processing industry, this research project seeks to thoroughly examine the challenges employers face regarding labour attraction and retention. It also aims to better understand how emerging practices, such as recruiting temporary migrant workers, have developed over time to address these challenges, and to propose improvements for these strategies.

Team 4: A Model for Managing Occupational Health and Safety in Very Small Businesses – Jessica Dubé, Caroline Jolly, Mélanie Lefrançois, Nancy Beauregard & Bénédicte Calvet
Very small businesses (VSBs) play an important role in Quebec’s economy and face several challenges related to OHS management and workforce sustainability. The main objective of this project is to study how OHS is handled within VSBs in the agri-food sector, with particular attention to succession and workforce continuity. A qualitative design will be used, including data collection through multiple case studies. The resulting action pathways will aim to improve interventions targeting VSBs in the agri-food sector, as well as in other sectors.

Team 5: Optimizing the Attractiveness of Quebec’s Food Processing Sector: Retention at the Core of the Strategy – Marie-Ève Dufour, Gaëlle Cachat-Rosset, Julie Dextras-Gauthier, Marie-Hélène Gilbert & Felix Ballesteros Leiva
Within the biofood industry, the food processing sector is proactive in seeking solutions to labour challenges. Combining scientific knowledge with qualitative methods, this research project aims to better understand the factors influencing retention in this sector, including EDI considerations, in order to better inform organizations about strategic levers they can use. This perspective encourages more profitable investments for organizations, not only in terms of retention but also attraction.

Team 6: Strengthening Sustainability and Attractiveness in the Agri-Food Processing Sector – Pierre Paul Audate, Laurence Guillaumie, Thierno Diallo, Yan Kestens, Coralie Gaudreau, Claudia Pelletier & Patrick Matos
This project explores the challenges related to workforce attractiveness and sustainability in the Mauricie food processing sector, with the goal of identifying barriers and potential solutions. A mixed-methods approach will be used, combining semi-structured interviews and participatory workshops. The results will include the creation of an online platform listing challenges faced by Mauricie biofood companies and providing solutions adapted to local realities. Partnerships with regional and provincial networks will support the dissemination and replication of innovative solutions identified through the project.

Team 7: How (and Where) to Use Collaborative Robots to Support Workforce Renewal and Sustainability – François Bernard Malo, Philippe Cardou, Linda Saucier & Clément Gosselin
This research project aims to help stakeholders in Quebec’s biofood industry, particularly those in pork processing, better understand how they might benefit from collaborative robots to improve productivity and enhance employees’ quality of work life. Developed in partnership with stakeholders from one of the sector’s largest companies, this project seeks to advance and transfer knowledge in human resources management, mechanical engineering, and agri-food processing.

Team 8: Aligning and Developing the Skills of New Generations to Meet Quebec’s Food Processing Needs – Guylaine Sauvé, Colombe St-Pierre, Mélanie Girard, Philippe Ste-Marie, Martine Pelletier & Patrick Leduc
This project involves developing secondary-level teaching materials on food processing, integrating scientific concepts and multidisciplinary and transversal skills. Based on young people’s perceptions, the study aims to spark their interest in the sector and encourage them to explore related career paths.

Find out more about the initial call for projects

Objectives

The aim of the call for projects “Relève et pérennisation de la main-d’œuvre du secteur bioalimentaire québécois” is to use innovative approaches to help meet the challenges of attractiveness and retention. It is part of a structuring partnership and funding initiative by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ), based on the Ça Relève! initiative of Université Laval’s Institut sur la nutrition et les aliments fonctionnels (INAF). The Pôle bioalimentaire, funded by the Fonds de recherche du Québec (FRQ) Nature and technologies sector, is supporting this call for projects by increasing the total budget and mobilizing all Quebec researchers who are members of the FRQ Nature and Technologies sector and Society and Culture sector strategic clusters.

More specifically, this call for projects aims to :

• Clarify and analyze the challenges facing the Quebec bio-food sector in terms of human resources, to provide the various stakeholders (food processing companies and educational institutions) with objective analyses and concrete solutions;
• Help companies to implement appropriate practices for sustainable management of their human resources and support for their development;
• Align in real time the skills development of new generations with the needs of food processing;
• Attract scientists from outside the bio-food sector to the issue, particularly in the fields of human resources management and, more broadly, the social sciences.

Application deadline: Monday, December 16, 2024

Call for projects documents

• Watch the information session
• Download the full PDF of the call for projects

Eligibility criteria and terms and conditions

• Researcher affiliated with a Quebec post-secondary institution recognized by the FRQ and a member of an FRQ Nature and Technology or Society and Culture group at the time the project is carried out. If the applicant is not a member of a group at the time of application, he or she will be assisted in the membership process to confirm eligibility;
• Be a member of the Pôle bioalimentaire. If membership in the Pôle bioalimentaire is not yet effective when the application is submitted, support will be provided to facilitate registration and ensure eligibility;
• Maximum duration: two (2) years. Projects must be completed by March 31, 2027;
• Completion of applied projects in partnership with the community (an asset);
• Eligible projects from $30,000 to $100,000.

Submitting applications

Applications must include all of the following information:

1. Project information
2. A short summary of the project
3. A description of the project
4. Expected results and prospects
5. Dissemination and knowledge mobilization plan
6. Detailed budget and justification of funding
7. Abbreviated CV

Evaluation of applications

Eligible applications will be forwarded to a scientific evaluation committee composed of researchers with expertise aligned with the nature of the projects submitted, and who have no conflict of interest with the applicants. The recommendations of the scientific evaluation committee will be submitted to a committee made up of three members of the Pôle bioalimentaire steering committees and three members of the partner committee Ça Relève! – Main d’œuvre partner committee for funding decisions.

FINISHED: Discover the selected teams:

Team 1: Development of a Reserved Designation “Circular Food” – Marie-Claude Desjardins, Jérôme Perron & Jonathan Rodrigue
The project aims to develop a reserved designation, Circular Food, to recognize and promote circular economy practices in Quebec’s food sector. Reserved designations are governed by the framework established under the Act Respecting Reserved Designations and Added-Value Claims. The project focuses on developing the initial phase of the designation application, which precedes the official submission to the Conseil des appellations réservées et des termes valorisants (CARTV). It will identify the elements that will form the basis of the product specifications, control plan and opportunity study, required components for any reserved designation application. The development of a Circular Food reserved designation will help promote sustainable food practices and strengthen Quebec’s position as a leader in the circular economy.

Team 2: Reduction and Circularization of Plastic Film in Tertiary Packaging – Valérie Jodoin & Saïd Elkoun
Tertiary packaging, particularly stretch film, is a major source of plastic waste, including in food logistics systems. Large quantities are used for handling and transporting pallets of food products. This material is targeted under the modernization of selective collection, and its production must be accompanied by an environmental declaration starting in 2025. This represents a key moment to shift industry practices. The project therefore aims, on one hand, to evaluate the environmental and economic impact of eco-designed films (from production to end-of-life circularization) and, on the other, to identify and test reduction strategies to move toward source reduction of these impacts.

Team 3: Overview and Assessment of Resource-Sharing Platforms and Unsold Food Management in Quebec’s Food Systems – Mathilde Vincent, Élisabeth Viry, Melody Tim Yen & Vincent Lusignan
This project aims to analyze and optimize the use of digital resource-sharing platforms in Quebec’s biofood sector by developing a decision-making guide to help organizations choose the platform best suited to their situation and needs. The research question focuses on determining how digital platforms can support the biofood sector in resource-sharing initiatives. This project is essential in a context where numerous digital platforms are being developed in silo across the province, creating a growing need to align and harmonize these efforts.

Team 4: Technical Tools for the Sharing of Food Processing Equipment and Infrastructure – Catherine Cyr, Christine Vigneault-Gingras, Julie Courchesne & Myriam Poirier
The goal is to develop technical tools enabling community organizations and enterprises (private or social economy) to safely and formally share food processing equipment and infrastructure, establishing business relationships beneficial to both parties. First, contract templates will be developed by legal experts to ensure legal compliance and protection in cases of equipment damage, disputes, or failure to meet hygiene and sanitation standards. Next, an evaluation tool for determining cost recovery will be developed by economic development advisors to help parties set fair pricing for the shared use of food processing equipment or infrastructure.

Team 5: Building the Future of Circular Economy in Food Systems: A College-Level Course Model Applied to the Fisheries Sector – Éric Tamigneaux, Ronaldo Tavares de Souza, Félix Fortin Mongeau, Pierre-Olivier Fontaine & Éloïse St-Pierre
The core principles of the circular economy can be applied and taught across various fields. To support understanding and encourage application, it is essential to introduce students to these concepts early through engaging contexts. This project explores and defines the fundamentals of circular food systems to create a coherent, innovative, and versatile learning process. It will take shape as an online complementary CEGEP course. As a pilot, the course will focus on the fisheries sector and will initially be delivered by specialized instructors from Quebec’s National School of Fisheries and Aquaculture. The course structure and materials will later be made open-access to inspire other specialized programs to adapt and localize them according to their needs.

Team 6: Circular Economy in Quebec’s Fisheries and Aquaculture Sectors: Current Status and Opportunities – Esteban Figueroa, Mylène Arbour, Estelle Pedneault & Eloïse Lemaire
This project explores the development of the circular economy (CE) in Quebec’s fisheries and aquaculture sectors. The first step is a literature review to identify existing CE practices in the sector. Afterwards, a tailored conceptual framework will be developed to account for the specificities of this field. Interviews with key stakeholders will assess their understanding of CE, identify existing initiatives, and evaluate the potential for new circular practices. This phase also includes an analysis of barriers and enablers. The collected data will be used to propose an enhanced conceptual framework adapted to sector needs. Finally, technical briefs will be written to disseminate the results to the scientific community and industry professionals, supporting the adoption of CE practices.

Team 7: Deploying and Sustaining Solidarity Food Production within Regional Circular Economy Strategies: A Case Study of the Saguenay–Lac-Saint-Jean Region – Pierre-Paul Audate, Juste Rajaonson & Sophie Lapointe
This project aims to deepen understanding of the governance of solidarity food production (SFP). SFP is a production model that strengthens food security by allocating part of the harvest to nonprofit organizations and engaging socioeconomically disadvantaged individuals in productive activities. Within the context of Quebec’s regional circular economy strategies, this project seeks to support the deployment and long-term sustainability of these initiatives. SFPs face two major challenges: (1) dependence on startup-phase subsidies and (2) difficulty competing with traditional production models. Using the Saguenay–Lac-Saint-Jean region as a case study, the project aims to better understand the diversity of SFPs and their governance models to identify needs, innovations, and improvements that could enhance their autonomy and sustainability. The analytical approach is inductive, combining document analysis with participatory engagement involving local stakeholders.

Team 8: Democratizing More Direct Purchasing Models from Local Producers – Catherine Vachon, Amélie Parenteau, Hugo Melgar-Quiñonez & Renata Pozelli Sabio
Achieving the Sustainable Development Goals (SDGs), particularly SDG 2, Zero Hunger, requires a profound transformation of the current food system. Short food supply chains must be part of this transition, as they are better able to integrate economic, environmental, and social responsibility dimensions. Democratizing these more direct marketing models is crucial to sustaining the transitions toward more sustainable, circular, and responsible food systems. However, responsibility cannot fall solely on consumers’ choices.
The project, Democratizing More Direct Purchasing Models from Local Producers, aims to better understand the mechanisms that can support the democratization and long-term viability of short food supply chains in Quebec. To do so, we will identify, analyze, and compare different direct-to-producer purchasing models, highlighting issues of competition, cannibalization, and identifying possibilities for complementarity and synergy during the experimentation phase.

Find out more about the initial call for projects

This call for projects is the result of a collaboration between the Food Systems Lab (LSA) and the Biofood Hub. Launched in May 2023, the LSA is an initiative of CERIEC and La Transformerie that aims to increase the sustainability of Quebec’s food systems by focusing on circular economy strategies. Through co-creation workshops, the LSA identified barriers to food circularity and proposed potential structuring project avenues.

The Biofood Hub supports the objectives of this acceleration lab by encouraging the participation of intersectoral researchers in working groups formed in collaboration with stakeholders from the field.

FINISHED

Result of the joint Ouranos and Pôle Bioalimentaire call for projects

Following the joint call for projects launched in March 2024 by Ouranos and the Pôle Bioalimentaire powered by the Institute on Nutrition and Functional Foods (INAF), the “Lait-é: Vers un secteur laitier résilient aux changements climatiques” project was selected for its innovative approach and significant potential to strengthen the resilience of the dairy industry in Quebec.

The observed and expected intensification of climate change is likely to accentuate certain challenges for food systems, in terms of production, processing, distribution and consumption. As little is known about adaptation solutions in Quebec, it is vital to develop scientific knowledge aimed at protecting the food security of the Quebec population. In this sense, Lait-é will provide a solid scientific basis to guide the decisions of Quebec dairy production and processing companies. This project will be developed in four phases:

• Animal phase: Characterize the impact of heat on milk properties and measure the effect of on-farm heat stress mitigation strategies on milk quality and animal welfare.
  Experimental phase: Propose adjustments to milk processing to counter the effects of heat stress in the barn.
• AI modeling: To develop a method for predicting the technological properties of milk on the farm by combining different milk samples collected from past and ongoing trials with those from the project. Routine Fourier-transformed mid-infrared (MIR) spectroscopy based on artificial intelligence (AI) models will be used.
• Climate modeling: Simulate and/or predict the evolution of milk technological properties under future climatic conditions using climate scenarios generated by Ouranos.

The program will be directed by Véronique Ouellet, professor-researcher in the Department of Animal Sciences at Université Laval and member of the FRQ  Op+Lait strategic group. Her expertise in dairy herd resilience and animal physiology in the face of heat stress will greatly enhance the ability to meet the complex challenges facing the dairy sector in the context of climate change. His expertise will perfectly complement that of professors Rachel Gervais, Éric Paquet, Julien Chamberland and Guillaume Brisson, co-investigators affiliated with the project, also from Université Laval’s Faculté des sciences de l’agriculture et de l’alimentation, who have already established a history of fruitful collaboration in conducting research covering dairy production and processing aspects.

The selected project will benefit from a funding envelope of over $330,000, and will start in the fall of 2024.

FINISHED: Discover the selected teams:

• Team 1: Developing sheep to their full potential – Geneviève Brisson, Simon Dufour, Mary Richardson, Mario Handfield, Julie Arsenault, Sébastien Buczinski & Stéphane Godbout
  This project will explore ways of adding value to beef sheep beyond their current uses, which focus mainly on meat and – to a lesser extent – milk. However, fleece, skin, lanolin, giblets and hooves are useful parts used in other countries. Based on a pilot area and a participatory approach, the project aims to lay the foundations for a more substantial funding application in line with the current trajectory of use and the challenges of valorization.
• Team 2: Benefits of co-culture on small-scale Quebec aquaculture operations – Lucie Beaulieu, Fanny Noisette, Laure Saulais & Éric Tamigneaux
  The world’s growing population and demand for healthy food have spurred the development of sustainable aquaculture, a fast-growing agri-food sector worldwide. The co-culture of macroalgae and mollusks aims to optimize their simultaneous production by using the waste or co-products of one species to benefit the other. Aquaculture sites in Quebec will be studied in terms of yield and quality improvements in co-cultured production. The perception of co-culture by consumers and the ways in which it can be valorized will also be explored from a marketing perspective.
• Team 3: Transformative justice and inclusion: Towards equitable territorial food systems in Quebec – Laurence Guillaumie & Manon Niquette
  Territorialized food systems (TFS) face challenges of equity, diversity and inclusion, which particularly affect racialized, immigrant and aboriginal people, as well as temporary foreign workers. These issues can impede access to adequate food and services, threatening cultural identity. Theories of transformative justice (such as decolonial, anti-racist and feminist approaches) are little used by THS. This project aims to document them and explore inclusive initiatives to be implemented in THS.
• Team 4: Leaf biomass as an emerging source of bioactive peptides for food production, preservation and quality improvement – Tagnon Missihoun, Laurent Bazinet & Monique Lacroix
  The proposed research will involve the bioprospecting and isolation of bioactive peptide fractions from leaf plant protein hydrolysates. The peptide fractions will be tested for their antimicrobial, antioxidant, phytoprotective, growth-promoting and antigerminative activities, which are important in the sustainable production and processing of foods, fruits and vegetables. The project will also provide a proof of concept for the valorization of residual leaf biomass from vegetable crops and greenhouses in a circular economy context.
• Team 5: Pulsed light applications in the food industry – climacteric products – Julie Jean & Arturo Duarte Sierra
  Food waste and food-borne illness are major global problems, which are also evident in Quebec and Canada. Extending product shelf life and controlling pathogens are key strategies used in the food industry to reduce this burden. Unfortunately, not all traditional methods, such as heat treatment, can be applied to ready-to-eat foods, such as climacteric fruits, which continue to ripen after harvest. Our project will investigate the potential of pulsed light technology, consisting of high-intensity light flashes, to control microorganisms, ripening and extend the shelf life of climacteric fruit. Ultimately, we will propose a new tool for the food industry.
• Team 6: Robot manipulator and controlled-force gripper adapted to the pork value chain – Philippe Cardou, Linda Saucier & Clément Gosselin
  Labor shortages are making industrial robots increasingly relevant for automating certain operations, both in production and in agri-food processing. However, cleaning and disinfecting current robots with sleeves is difficult and hinders their adoption. To solve this problem, it is proposed to redesign these robots to sequester their electrical components and make their mechanical components easy to clean and disinfect. The example of a robotic cell handling pork parts is used to validate the proposed approach and demonstrate its effectiveness in sanitizing them.
• Team 7: Cultivating the future: Towards controlled, sustainable agriculture in greenhouses and buildings – A cross-sector, multidimensional study – Olivier Bahn, Martine Dorais, Laurence Guillaumie, Didier Haillot & Danielle Monfet
  In response to rising GHG emissions from agriculture, we propose an innovative approach to decarbonizing the agricultural sector, “through controlled and sustainable agriculture in greenhouses and buildings”. The initiative is based on a detailed energy analysis, a macro-economic study using the Energy-Technology-Environment Model (ETEM), and a sociological analysis to identify obstacles and levers. By combining these approaches, we aim to develop effective strategies for sustainable and resilient agriculture in Quebec.
• Team 8: Design and implementation of an electronic nose and artificial intelligence for monitoring the maturity and quality of yellow onions and market garden produce in Quebec – Christophe Cordella, Arturo Duarte Sierra, Martine Dorais & Rani Ramachandran
  This project aims to develop an electronic nose for monitoring the ripening of onions, and more broadly of fresh produce, representing a major advance in digital agriculture in Quebec. This innovative technology enables precise, non-invasive quality assessment, optimizing harvests, reducing waste and guaranteeing product freshness. The integration of artificial intelligence provides real-time analysis, transforming crop management.
• Team 9: Investigating the link between endocrine disruptors, endocannabinoid and microbiome profiles with the occurrence of metabolic disorders in breastfeeding mother-infant pairs – Lekha Sleno, Julie Robitaille, Vincenzo Di Marzo, Frédéric Raymond
  Endocrine disruptors can affect the gut microbiome and endocannabinoid profile, two systems whose signals control metabolism in the pregnant mother, fetus and infant. We will study the effect of exposure to environmental contaminants with endocrine-disrupting activity on breastfeeding mothers (+/- gestational diabetes), on their endocannabinoid and microbiota profiles, as well as those of their infants. For exclusively breast-fed infants, their diet is highly dependent on their mother’s exposome. By combining a wide variety of blood, fecal and dairy profiles, we will have a unique opportunity to study this phenomenon.

Find out more about the initial call for projects

This call for pilot projects by the Pôle Bioalimentaire is designed to initiate and stimulate new research partnerships between the Pôle Bioalimentaire’s co-researchers and members (COCC) on subjects that fit into the various axes and projects.

Objectives

• Generate preliminary data or convincing results based on innovative concepts, in line with the Biofood Cluster’s areas of focus and projects, with a view to the transition to sustainable food systems;
• Initiate and stimulate new collaborations between COCC members of the Biofood Cluster in the areas and projects covered by the Cluster;
• Foster collaborations between COCC members working in different disciplines/sectors and strategic clusters (RS) (members of universities and colleges);
• Have the potential to forge partnerships with local organizations to meet concrete needs.

Eligibility criteria

• The project must be led by a regular COCC member of the Pôle Bioalimentaire;
• Apart from the regular COCC member, the project must include at least one other COCC member from another RS. The project team must therefore include at least two Pôle COCC members from 2 RS. The team of 2 Pôle COCC members may also include research members from Québec SRs whose complementary expertise is needed to carry out the project. In order to comply with FRQ rules, these research members will become COCC members of the Pôle. Information sheets on the names, affiliations and keywords describing the research activities and expertise of the Pôle Bioalimentaire’s COCC members are available by clicking on the following link.
• The research carried out by the COCC members of the project team must fall within the scope of at least two of the cluster’s three axes. A project in which all three areas are represented is an asset;
• The proposed project must fit in with one of the cluster’s seven projects;
• The inclusion of one or more community partners is not mandatory, but is an asset;
• The inclusion of an international collaboration is permitted. The transfer of funds to the international establishment is not permitted.

Presentation of requests

Applications must include all the following information :

1. The title of the project, the team members, their institutional affiliation and their complementary expertise/research program;
2. A short summary of the project (to be published on the Pôle tab) (max. 6 lines);
3. A description of the project (context, issues, objective(s), methodology and timetable) (max. 2 pages);
4. Relevance of the project in relation to the Cluster’s axes and projects, and the expected spin-offs in terms of advancing knowledge and meeting a need expressed by the community (provide the name and contact details of one or more potential partners from the user community) (max. 1 page);
5. A detailed budget and breakdown of funds for each COCC member (max. 1 page);

Evaluation of requests

Evaluation procedure

Eligible applications will be forwarded to an evaluation committee made up of COCC members of the Cluster who have not submitted a project to this competition. The evaluation committee’s recommendations will be submitted to the cluster’s scientific committee, which will make the funding decisions. The four evaluation criteria listed below will be assessed. For a project to be accepted, a minimum score of 80% must be achieved.

Evaluation criteria

• Team quality (complementarity of research expertise) and pooling of resources (30 pts);
• Scientific relevance to the Cluster’s priorities and projects (20 pts);
• Societal relevance of proposed research (20 pts)
• Potential benefits for the advancement of knowledge and for the user community (20 pts);
• Project feasibility (objective(s), methodology, schedule and budget) (10 pts).

Type of financial support

• Maximum funding per project is $30,000.
• Eligible expenses include laboratory supplies, analytical costs, salaries and scholarships (students, research professionals, trainees), as well as inter-laboratory and partner travel expenses for team members.
• Funding is granted for a period of 12 months and is non-renewable.

Mission Objectives

This mission focuses on two priority areas of the Bio-food hub:

• Circular economy and food waste reduction

• Inclusion, social acceptability, and combating misinformation

Planned Activities

Meetings and visits:

• Meetings with established companies and startups to identify emerging best practices and innovations in circular economy models and food waste reduction

• Field visits and discussions with NGOs, community organizations, and government/public agencies

• Exploration of initiatives related to inclusion and equity in food access and employment

• Study of the social acceptability of new food technologies

• Analysis of strategies to combat misinformation related to food safety and nutrition

Practical Details

Dates: October 19–30

Participants:

• Sonja Rohmer, Assistant Professor, Department of Operations and Logistics Management, HEC Montréal
• Alexia Gravel, Research Professional, INAF

• 2 PhD students from Université Laval

• 1 Master’s student from Université Laval

• 1 Master’s student from Bishop’s University

Preliminary Itinerary

• Wageningen/Ede: 3 days (October 20–22)
  WUR, IMEC/One Planet, Revyve, Food X

• Bergen op Zoom: Delta Agrifood Business (October 23–24)

• Liège: University of Liège (FARAH) (October 27)

• Gembloux: Agro-Bio Tech (October 28)

• Charleroi: Wagralim (October 29)

Contact: alexia.gravel.1@ulaval.ca

Mission Objectives

This mission focuses on two priority areas of the Bio-food hub:

• Circular economy and combating food waste
• Inclusion, social acceptability, and combating misinformation

Planned Activities

• Meetings and visits:
  To be announced

Practical Details

Dates: October 20–31

Participants:

• Ronan Corcuff, Coordinator – Innovation Support Service, Université Laval

• 2 Master’s students from Université Laval

• 1 PhD student from Université Laval

• 1 Postdoctoral researcher from McGill University

Preliminary Itinerary

• 4 days in Sao Paulo (USP – Food Engineering Dept., Fazenda Urbana, FAPESP, etc.)
• 3 days in another region (to be determined, depending on interests and contacts obtained through the Quebec Office in Sao Paulo, e.g., JEFO, FoodMicro Latino 2025, EPAMIG, or others)

Contact: alexia.gravel.1@ulaval.ca

Mission Objectives

This mission focuses on three priority areas of the Bio-food hub:

• Decarbonization and climate change adaptation

• Territorially rooted food systems

• Quality and accessibility of the food supply (food policies, tackling inequalities)

Planned Activities

Visits and exchanges:

• Visits to universities, institutes, and laboratories to explore ongoing innovative projects

• Exchanges with established companies, startups, and incubators to identify emerging best practices

• Student-led interviews (45–60 minute discussions) to explore the mission’s central themes

Practical Details

Dates: September 23 – October 1, 2025 (exact dates to be confirmed)

Participants:

• Armelle Lorcy (Researcher, Centre for Social Innovation in Agriculture – CISA)

• Sébastien Fournel (Professor, Université Laval)

• Laurélie Trudel (Associate Director, INAF)

• 3 PhD students (Université Laval)

• 1 Postdoctoral researcher (Bishop’s University)

Preliminary Itinerary

Sweden: 4 days (Stockholm Resilience Center, Sweden Food Arena, Vinnova)
Denmark: 3 days (DTU, National Food Institute/Biosustain, AgriFoodTure)
Visit duration: 1 to 3 hours per site/company/initiative

Expected Outcomes

• Mission report and public webinar

• Presentation of findings at the 2026 Biofood Summit in Québec

• Opportunities for future collaborations with Québec-based partners

Contact: pole@inaf.ulaval.ca