{"id":8430,"date":"2022-04-15T10:44:46","date_gmt":"2022-04-15T14:44:46","guid":{"rendered":"https:\/\/www.inaf.ulaval.ca\/?p=8430"},"modified":"2022-04-18T12:15:08","modified_gmt":"2022-04-18T16:15:08","slug":"hakuna-matat-algues","status":"publish","type":"post","link":"https:\/\/www.inaf.ulaval.ca\/en\/actualites\/hakuna-matat-algues\/","title":{"rendered":"Hakuna matat-algues"},"content":{"rendered":"

Actuellement \u00e9tudiante au doctorat, B\u00e9tina Lafeuille a choisi de tester sa capacit\u00e9 \u00e0 simplifier son sujet d\u2019\u00e9tude et \u00e9crire un article de vulgarisation destin\u00e9 aux pr\u00e9ados et ados dans le cadre d\u2019un cours \u00e0 l\u2019Universit\u00e9 Laval.<\/p>\n

Son projet de doctorat s\u2019inscrit dans le grand projet \u00ab Les algues alimentaires et la sant\u00e9 : des biomarqueurs de qualit\u00e9 pour soutenir l\u2019acceptabilit\u00e9 des consommateurs \u00bb financ\u00e9 par le programme Odyss\u00e9e Saint-Laurent du R\u00e9seau Qu\u00e9bec maritime (RQM), et a pour vocation d\u2019aider \u00e0 la d\u00e9mocratisation d\u2019un l\u00e9gume marin m\u00e9connu : les macroalgues du Qu\u00e9bec. Le financement est d\u00e9tenu par les professeurs Lucie Beaulieu<\/a> (UL), V\u00e9ronique Provencher<\/a> (UL) et \u00c9ric Tamigneaux<\/a> (Merinov) et est en partenariat avec Oc\u00e9an de Saveur \u00ae, Salaweg \u00ae et Seabiosis \u00ae,\u00a0des acteurs de l\u2019exploitation des algues au Qu\u00e9bec, auquel s\u2019ajoute une collaboration avec et le chef de renom Jean Soulard et l\u2019unit\u00e9 mixte de recherche le GastronomiQc Lab. Ce projet a pour ambition de remonter toute la cha\u00eene en partant des macroalgues fra\u00eeches, transform\u00e9es, test\u00e9es par des chefs professionnels pour finalement arriver dans les mains des consommateurs.<\/p>\n

Cet article de vulgarisation est le fruit des connaissances acquises lors de sa ma\u00eetrise et son doctorat sur l’\u00e9tude des macroalgues, le tout s\u2019appuyant sur son parcours acad\u00e9mique qui concilie la nutrition humaine et la science des aliments.<\/p>\n

\"\"<\/p>\n

\u00ab Je suis tr\u00e8s heureuse aujourd\u2019hui de pr\u00e9senter cet article en esp\u00e9rant qu\u2019il\u00a0saura int\u00e9resser petits et grands et mettre sous les projecteurs cette ressource d\u2019avenir que sont les algues du Qu\u00e9bec. J\u2019ai toujours aim\u00e9 rendre les donn\u00e9es scientifiques accessibles, et finalement quoi de plus challengeant que d\u2019arriver \u00e0 transmettre ces connaissances \u00e0 des jeunes ? \u00bb – B\u00e9tina Lafeuille<\/strong><\/p><\/blockquote>\n

D\u00e9couvrez le contenu sous forme de magazine vulgaris\u00e9 en cliquant sur l’image ci-dessous.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2b07\u2b07\u2b07<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Version imprimable \u00e9galement disponible ici<\/a> (impression magazine).<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Les algues : un peu gluantes, mais app\u00e9tissantes ! Plongez dans le monde color\u00e9 et savoureux des algues qui peuplent nos rivages et bient\u00f4t nos assiettes.<\/p>\n","protected":false},"author":131,"featured_media":8468,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-8430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blogue"],"acf":[],"yoast_head":"\nHakuna matat-algues - Actualit\u00e9s \u00e0 l'INAF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.inaf.ulaval.ca\/actualites\/hakuna-matat-algues\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hakuna matat-algues - Actualit\u00e9s \u00e0 l'INAF\" \/>\n<meta property=\"og:description\" content=\"Les algues : un peu gluantes, mais app\u00e9tissantes ! 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