Ça Relève!

To enrich your academic journey!

Ça relève!
A BRAND NEW INITIATIVE

Ça relève! is an initiative that enables students from INAF to work in multidisciplinary teams on real cases in the biofood sector. Guided by professional members of INAF, each team addresses a specific issue submitted by a company, aiming to propose concrete and feasible solutions in the context of sustainable food. 🌿

Recruitment Campaign
Next cohort : May 2024

Gain hands-on professional experience directly connected to the company and/or partner in the field.
Enhance your resume significantly.
Earn additional recognition, including a letter of attestation and appreciation.
Receive financial support—yes, you’ll be compensated for your work.

5th cohort – May 2024 projects and companies : projects to be released soon.

4th cohort – winter 2024 projects and companies :

Development of high protein smoothies recipes using downgraded freeze-dried Nordic berries / Process optimization

(Formulation – Nutrition – Process – Physicochemistry)

Adaptation of a fresh mayonnaise with a long shelf life while retaining the natural character of its composition

(Formulation – Process– Physicochemistry – Microbiology)

Charcuterie: Implementation of a Leading Quality Assurance System for Both the Company and the Entire Sector

(Industrial Scale-up – Quality Assurance – Microbiology – Nutrition)

School Food Sustainable Project with Students students: Cafeteria menu development/ Food product development / Branding creation aroung the whole project.

(Cocreation – Project Management– Nutrition – Collective Entrepreneurship – Management – Communication)

Interested ?

Submit your application before April the 30th

I participate! !

Previous cohorts

Alongside their academic research pursuits, student members have applied their scientific expertise and innovative thinking to assist sustainable food SMEs in developing sustainable food products.

These food companies have welcomed the opportunity to share their development and innovation challenges with INAF’s student community, providing students with insights into various food sectors and the entrepreneurial journey from farm to factory. This collaboration emphasizes the value of teamwork and practical professional experience.

3rd cohort - Fall 2023:

Optimizing the Use of Unsold Fruits and Vegetables: From Feasibility to Implementation Recommendations

(Process Engineering – Freeze-Drying – Physicochemistry – Microbiology)

Process Optimization and Industrial Scaling of Insect Production / Establishment of a Quality Assurance System / Formulation Optimization

(Process Engineering – Physicochemistry – Quality Assurance – Product Formulation)

Implementation of Production Management System / Product Reformulation / Product Positioning and Communication

(Production Management – Operationalization – Product Formulation – Communication – Marketing)

Cultivating Distinctive School Initiatives in Sustainable Food: Crafting a Cafeteria Menu and Food Product / Forging the Brand Identity of the Distinctive Sustainable Food School

(Culinary Co-Création – Project Management – Nutrition – Collective Entrepreneurship – Mentoring)

Startup Venture: Plant and Insect Protein-Based Snack: Concept Development and Validation / Feasibility Study: Manufacturing Process Development

(Co-Creation – Market Validation – Product Formulation – Nutrition – Process Engineering – Finances)

Amélie Loiselle and Guillaume Morin in the haskap fields of the Camerise Milou company.

HOW CAN "ÇA RELÈVE!" ENHANCE YOUR ACADEMIC JOURNEY ?

Gain hands-on professional experience directly connected to the company and/or partner in the field.
Enhance your resume significantly.
Earn additional recognition, including a letter of attestation and appreciation.
Receive financial support—yes, you’ll be compensated for your work.

If you have any questions about Ça relève!, contact us at careleve@inaf.ulaval.ca.