The competition drew submissions from across academic institutions, each offering a unique perspective on food science research topics. After rigorous evaluation by a distinguished panel of experts...
The story of OFLORE’s fermented lemonade begins with restaurateurs Oumou Keïta and Hugo Ferran’s search for a signature beverage for their café MAISON OFLORE, back in 2019. The pair developed a...
During the segment, Dr. Beaulieu emphasizes the importance of wastewater reduction and management. As she puts it, “for crab and lobster production, it’s around 800,000 litres [of wastewater] that...
The curtains have closed on the Consortium RITA x Amélioration Alimentaire Québec "Healthy Food Products: Strategies and Innovation" competition, and the results are in!...
