Ça Relève!
Ça relève!
Ça Relève!
A BRAND NEW INITIATIVE
Ça Relève! is an initiative that brings together students from INAF to collaborate in multidisciplinary teams on real-world challenges in the agri-food sector. Under the guidance of INAF professionals, each team addresses a problem posed by a company and develops practical, feasible solutions with a focus on sustainable food systems. 🌿
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.
Take a look at the "Ça relève !" commitment charter
Recruitment Campaign
Next cohort : January 2025
- Evaluation of eco-friendly or recycled material alternatives for chocolate product packaging
(Literature review – Packaging technology – Process engineering – Physical chemistry)
- Development of a plant-based drink alternative to cow’s milk
(Process engineering – Physical chemistry – Nutrition – Sensory evaluation – Formulation)
- Development of a quality control system for peanut roasting
(Process engineering – Physical chemistry – Quality assurance)
- Evaluation of a new anti-caking agent for cheese powder formulation
(Process engineering – Physical chemistry – Microbiology – Sensory evaluation – Formulation)
- Study of the nutritional and functional potential of a maple syrup infusion
(Literature Review – Nutraceuticals – Biochemistry – Functionality)
- Mentorship of students from the College program in Food Process and Quality Technology (TPQA) for their final year project (development of a food product)
(Mentorship – Support – Outreach – Product development – Project Management)
Watch on-demand the recorded information session for cohort #7 (secret code: Q!r*58n3)
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.
6th cohort - Fall 2024
- Talusier: Development of a honey-based product
- Exceldor: Two projects in the poultry sector focusing on food safety and preservation
- Agropur: Evaluation of innovation potential in the cheese sector
5th cohort - Summer 2024 :
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)
4th cohort - Winter 2024 :
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)
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.
Ça relève! is supported by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ).
Team

Paquin
Paul
Founding Member of INAF and Professor EmeritusUniversité Laval

Gravel
Alexia
Coordinator of the Ça Relève! InitiativeUniversité Laval

Diop
Kène
Research Professional - Research Component of the Ça Relève! x Workforce ProjectUniversité Laval