Ça Relève!

Yes, absolutely!

The initiative is open to graduate students from all faculties and academic programs

Yes, in certain situations. Undergraduate students may participate:

Yes, absolutely!

We welcome participants from a wide range of disciplines, including:

• Animal Science
• Plant Science
• Consumer Sciences
• Agricultural Economics
• Agroecology
• Pharmacy
• Chemical Engineering
• Chemistry
• Biology
• Wood Science

And many more!

The diversity of expertise helps enrich both the projects and the collaboration within student teams.

Yes, absolutely!

Most project meetings can take place remotely or in a hybrid format.

The only activities that generally require in-person attendance are:

• The kick-off meeting;
• The visit to the partner company (when applicable).

If needed, some travel expenses may be reimbursed.

It depends on when you complete your studies.

If you maintain your student status until the end, or nearly the end, of the semester, your participation should generally not be an issue.

However, if you lose your student status too early during the semester, this may affect your eligibility to receive the scholarship associated with your participation.

If you are unsure, please contact the coordination team to discuss your situation.

Projects are generally designed to represent approximately 180 hours of work per team of 2 to 3 students over the course of a semester.

This typically corresponds to an average commitment of approximately 5 hours per week per participant, although the workload may vary depending on the different stages of the project.

If you expect to be away during the semester, it is important to inform the following parties as early as possible:

• The coordination team;
• The members of your student team.

Good planning will help adapt the project timeline and ensure that your absence does not have a significant impact on the project’s progress.

Yes.

If you are enrolled in a master’s program with a thesis or in a doctoral program, you must inform your research supervisor of your participation in Ça Relève! and ensure that they have no objection.

This requirement helps promote good coordination between your research activities and your participation in the project, while also preventing potential conflicts related to your time commitments, responsibilities, or research work.

During registration, you will be asked to confirm that you have informed your research supervisor and obtained their approval.

In addition, the Ça Relève! coordination team will send an email to your research supervisor at the beginning of the cohort to inform them of your participation.

🥃 Express Monde inc.: Development of a whisky-style infused alcoholic beverage

(Scientific and regulatory review – Project planning – Process development)

🌿 La Ferme des Ambassadeurs: Developement three molokhia-based soup formulations and facilitated a co-creation workshop with consumers

(Project planning – Participant recruitment – Recipe development – Workshop facilitation)

🐔 (Re)thinking Residues: Exploring New Valorization Pathways for Poultry Industry By-Products

🍫 Optimization of the Chocolate bar Coating rocess

🌺 Optimization of the Preservation and Labeling of a Beverage Inspired by African Traditions and Boreal Riches

🫘 Support for the Development of an Innovative Plant-Based Ready-to-Eat Product

📊 Development of an Agile Costing Tool for an Artisan Bakery

🍦 Assessment of Innovation Potential in the Ice Cream Sector for a Major Dairy Company

🌾 Characterization of Ancient Grains: Historical and Scientific Study of Heritage Varieties

👩‍🔬 Mentoring and Introduction to Research in Food Science and Technology for College Students

Pre-conception and optimization of a line of seafood products for the grocery retail market

(Project planning– Process development – Quality control and assurance)

Identification of best practices for the production of raw milk and raw milk cheeses in Europe (France) and Quebec

(Scientific and regulatory review – Analysis of dairy and cheesemaking processes – Best production practices)

Improvement of the nutritional quality of deli meats

(Literature Review – Formulation – Improvement of Nutritional Quality)

Addressing Food Waste: An International Comparative Study of Tax Incentives, Legislation, and Regulatory Frameworks

(Literature Review – Rules and Regulation – Public Communication)

• Aliments Krispy Kernels : Development of a quality control system for peanut roasting.
• AYKE : Study of the nutritional and functional potential of a maple syrup infusion.
• Chocolat Lamontagne : Evaluation of eco-friendly or recycled-material alternatives for chocolate product packaging.
• La Ferme des Ambassadeurs : Development of molokhia-based recipes adapted to Quebecois and Canadian culinary preferences
• Lactalis North America

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• Exceldor: Two projects in the poultry sector focusing on food safety and preservation
• Agropur: Evaluation of innovation potential in the cheese sector

Projects and organisation :

KANYA DISTRIBUTION

Development of a sugarcane-based juice: recommendations for product and production development

(Literature Review – Food Science – Process Engineering – Regulatory Affairs)

 INCEKT PROTEINES Inc.

Development of insect-based products: recommendations for product and production development

(Literature Review – Nutrition – Food Science – Consumer Science)

KLKT Inc.

Optimization of the production process for chips made from marine by-products

(Food science – Process Engineering)

Development of a mini-kiwi-based product: validation of potential health benefits and recommendations for ensuring them in the product

(Literature Review – Nutrition – Food Science – Process Engineering – Regulatory Affairs)

Projects and organisation :

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)

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)