Food for Thought

September - November
7:00 - 8:30 p.m.
Raymond Building R2-045

Macdonald Campus
21,111 Lakeshore Road
Ste-Anne-de-Bellevue, H9X 3V9
Free parking available
(Horticulture parking lot - directions)
For info: 514-398-7707


Our annual Food for Thought ended its 17th season of bringing timely science topics to the community: our neighbours, alumni, students, staff and faculty. 

Our 18th season will kick off on Wednesday, September 6th. Our theme this year is Nourishing the Body: the inside story on nutrition and health. Our exciting panel of speakers will cover topics ranging from the food we eat to the policies governing it.

Let us know if you would like to be added to our mailing list - fft.macdonald [at]


Wednesday, SEPTEMBER 6

Bringing food to the table

Frédéric Thériault, BSc(AgEnvSc)’04, MSc’08, MiTi (Macdonald Innovation for Teaching Improvement) support, Distinguished Young Alumni Award 2011, Ferme Tournesol
Richard Gilmer, BScAgr'75, Gilmer Farms, South Mountai
Luc Hobson, Inventor/Partner NewTree Fruit Company, LPn, ON

Tuesday, SEPTEMBER 19* in the Food Demonstration Lab, Centennial Centre

Vegetables - color is the key

Tizziana Cambiotti
Graduate student in the MScAppl Dietetics Credentialing program, School of Human Nutrition

Tizziana Cambiotti is a MScA student completing her final year in the Human Nutrition Dietetics Credentialing program. She has a bachelor's degree in Bioinformatics from University of Montreal. She has a special interest in diabetes and hopes to become a Certified Diabetes Educator. For her Food for Thought presentation, Tizziana will be presenting on vegetables and the importance of their color in nutrition.


Dr. Maureen Rose, School of Human Nutrition, Director, Food and Nutrition Labs

Space is limited; pre-registration is required for this session only.

* Exceptionally, this lecture will be held on a Tuesday. Free parking is available behind the Centennial Centre (see map).

Wednesday, OCTOBER 4

When aging becomes hard to swallow: Dysphagia 101

Isabelle Germain, MSc’01, PhD’17 DtP, Saint-Hyacinthe Research and Development Centre

Isabelle Germain currently works for Agriculture and agri-food Canada, where she focuses on rheology—the science of texture. She has 22 years of practice in nutrition for the elderly at Ste-Anne’s Hospital as an employee of Veterans Affairs Canada.  She is currently the President of the Association professionnelle des nutritionnsites experts en dysphagie for over 10 years (, and a member of the Ordre professionnel des diététistes du Québec. Isabelle has been an invited speaker at McGill University for the School of Human Nutrition, the School of Nursing and the School of Communication Sciences and Disorders.

Wednesday, OCTOBER 18

Food: greatest tool for social change

Jean-François Archambault, MSC. Executive Director, Les productions culinaires inc., and CEO and Founder, La Tablée des Chefs

Jean-François is the Executive Director of Les productions culinaires inc. and the Founder and CEO of La Tablée des Chefs. Soon after his studies in Hotel Management, Jean-François became a manager in the hospitality industry for Fairmont and Marriott. Most recently, he opened Patrice Pâtissier with Patrice Demers, one of the best pastry chefs in the country. He acts as a culinary advisor for many projects centred around creativity and innovation, and is the agent of some of the city's top chefs. With La Tablée des Chefs, Jean-François hopes to socially mobilize chefs and cooks because he believes in their incredible ability to intervene on the issue of hunger and to address its many challenges. He recently received the Meritorious Service Cross from the Governor General of Canada for his work with La Tablée des Chefs. Tablée des chefs now also has a presence in France and Mexico.

Wednesday, NOVEMBER 1

Gut microbiota: friends or foes?

Salam Habib, PhD Candidate, School of Human Nutrition

Salam Habib is a senior PhD candidate at McGill's Macdonald campus School of Human Nutrition. Supervised by Dr. Luis Agellon, her research aims to study the possibility of reshaping the gut microbiota to promote health, and reduce obesity and its related diseases. During her study, she built an artificial gut system, the first of its kind in north America, highly flexible and feasible, which can be used for extensive investigation of the gut microbiota from various angles.

Wednesday, NOVEMBER 15

Research and surveillance underpin Health Canada approaches to population health nutrition

Dr. Kevin Cockell, Division Chief, Nutrition Research Division, Bureau of Nutritional Sciences, Food Directorate, Health Protection Branch, Health Canada; and Adjunct Professor, School of Human Nutrition

Dr. Kevin Cockell earned his PhD in Nutritional Sciences from the University of Guelph. This was followed by postdoctoral fellowships at Vanderbilt University School of Medicine’s Centre in Molecular Toxicology and the Departments of Internal Medicine and Physiology at the University of Manitoba. Dr. Cockell is currently Division Chief in the Nutrition Research Division, Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch at Health Canada. He also holds Adjunct Professor appointments in McGill University’s School of Human Nutrition and the Department of Biochemistry, Microbiology and Immunology at the University of Ottawa. Dr. Cockell’s primary scientific and research interests include the roles of mineral nutrients in health and disease, metabolic interactions involving mineral nutrients, and nutrient risk assessment.