Launched in March 2025, the Science on my plate infographic competition attracted the interest of several candidates from different academic institutions, each bringing a relevant perspective on themes linked to quality, sustainability and the consumer's perspective on local foods. After rigorous evaluation by a panel of experts, the recipients awarded were:
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Vanessa Maakaroun of McGill University for her infographic on the valorization of blueberry pomace and its derived functional ingredients.
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Julia Wright and Maya Farres of McGill University and Julian Pantoja of Concordia University for their poster on mushroom substrate applications for environmental and economic benefits.
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Delasa Rahimi Galougahi of Laval University for her research on innovative natural preservatives from a co-product of the poultry industry.
These students had the opportunity to showcase their work in popularizing food science, thereby contributing to the advancement of the industry through technology transfer - a theme at the heart of the Consortium RITA's priorities. Prizes worth a total of $1500 were awarded to the winners. Additionally, at the CIFST Suppliers' Night on May 8, visitors voted for their favorite infographic at the Consortium RITA booth. The People's Choice Award went to Cole Arnold of McGill University for his poster on the integration of recycled textile fibers into biodegradable packaging. He received a gift basket of products generously donated by Lassonde, Bulk by CHO, Butter Buds, Malabar Ingredients and Fruits d'Or.
View all infographics
Congratulations to all candidates!
Meet the jury
We would like to thank the members of the jury, whose expertise ensured a fair evaluation process and contributed to the success of the competition. We asked each of them to tell us, in a few words, what one of the competition's themes evoked, and how it fits into their company's innovation strategy. Read on to find out more about their career paths.
Derek Wray
R&D Director, Nortera
Derek obtained his B.Sc. and Ph.D. at McGill University in the Food Science department with a focus on processing. Since 2015, he has worked at Nortera where he manages the R&D and Technical Development Services department.
At Nortera, we aim to have a positive and sustainable impact on communities, consumers and the planet, including optimizing the use of resources in plants. In this context, the valorization of co-products generated in our factory plants is always an important research topic and focus.
Julie Bullard
Innovation and Sustainable Development Manager, Lassonde
My name is Julie Bullard, Innovation and Sustainable Development Manager at Lassonde. I hold a bachelor's degree in Biological Sciences, majoring in microbiology and immunology, from the University of Montreal, as well as a master's degree in food science and technology from the Laval University. Since completing my studies, I have held R&D positions with various agri-food companies, first in the dairy sector with Liberté and then with VegPro. I joined Lassonde in 2015.
Lassonde's mission is to create quality food and beverages that consumers love and appreciate, that employees are proud of, and that respect our planet. It has at the heart of its sustainability vision to be environmentally friendly, influential and engaged, positioning itself as a leader in the transition to a more sustainable society. This translates into commitments that promote health, nutrition and make caring for the planet a top priority. We are making concerted efforts to reduce the environmental footprint of our packaging, cut our greenhouse gas emissions, conserve water, and reduce our residual materials.
It is with great enthusiasm that I joined the jury for the popular science competition, whose themes are closely aligned with the priorities of our industry.
Aline Sagoua
Corporate Director of Quality Assurance - Processed Pork, Olymel
I have over 22 years of experience in the agri-food sector, including 16 years in the food industry and 6 years in research, where I completed a PhD in food engineering and processing science.
Adding value to co-products to make food more sustainable
Olymel is an active industrial partner working with various university research groups, including the RITA Consortium, to identify ways of adding value to its slaughterhouse by-products with the aim of extracting, among other things, antimicrobial compounds that can be used in food formulations to improve safety and quality.
Stéphanie Bernier
Innovation and Sustainable Development Manager, Lassonde
My name is Stéphanie Bernier and I am the Innovation and Sustainable Development Manager at Lassonde. I've been with the company since 2002. After completing a master's degree in chemistry, I focused my academic career on food science and quality at Laval University. My various experiences and interests in the food industry have led me to develop innovative products, test new technologies, and implement them with the Lassonde team.
As one of North America's leading food and beverage companies, Lassonde is an environmentally responsible company. Reducing the environmental footprint of our packaging, cutting our greenhouse gas emissions, conserving water, and reducing our residual materials are our priorities. This creative contest is an excellent initiative to promote these crucial issues in our current context.
We would like to thank our valued partner, CIFST, for its commitment to the next generation of food scientists and its ongoing support for innovation in the agri-food sector. This project was also funded by the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ).