Second Network RITA-CTAQ

 

Second Precompetitive Cocreation RITA-CTAQ Network

13 Activities

10 Research institutions

17 Industrial partners

The second RITA-CTAQ pre-competitive co-creation network, integrating research and transfer on "naturalness", "soft technologies" and "sustainability", is scheduled to begin in September 2019, after a major development period. This network is an inclusive Quebec platform for the collaboration between research institutions and the food processing industry, led by the Faculty of Agriculture and Environmental Sciences at McGill University. Quebec food processing companies and researchers have developed a portfolio of activities during the co-creation process. The projects defined and the solutions generated will be mutually beneficial to each of the participating industries. The projects will be carried out by teams of researchers from various Quebec research institutions, McGill, Université Laval, INRS, AAFC, etc. The projects will be jointly funded by the RITA consortium, industry and other government funding sources. 

The co-creation process

  • Industry-wide survey
  • Committee refinement of results
  • Co-creation workshops
  • Proposals and agreements
  • Submission of activities
  • Research agreements and financing 
  • Start of projects

Cocreation Process

Research agreement

A research agreement was accepted by all of the partners involved after many productive discussions between McGill's office of innovation and partnerships, the research institutions and the industrial partners. 

Partners

Proud partners of the second precompetitive RITA-CTAQ cocreation network

Partenaires industriels et de recherches

Current Activities

Activities A

The development of multidimensional platforms of multifunctional natural ingredients and technologies to accelerate innovation and increase the competitiveness of the food industries

A1: Development of multidimensional approaches (e.g. an intelligent platform) to identify and select multifunctional natural ingredients

McGill University, Centre de recherche et de développement de Saint-Hyacinthe - Agriculture and Agri-Food Canada

A2: Mapping of existing and emerging technologies to accelerate innovation and to increase the competitiveness of Québec's food industries

Cintech agroalimentaire, McGill University

Activities B

Better understanding of the consumers perception of naturalness; and the development of approaches and technological solutions (packaging, ...) allowing for a clean label and to increase the pro-health aspect of food

B1: The naturalness of food products: a multi-method approach to better understand consumer perceptions and their behavior

HEC Montréal, Université Laval

Une pomme avec des informations nutritionnelles

B2: Development of active packaging solutions for the prolonged storage of sensitive food products

Polytechnique Montréal, ITEGA, McGill University

B3: Support for the development of foods fortified with protein, vitamin D and iron

Université Laval, McGill University

Activities C

Investigation of targeted strategies to ensure food safety while maintaining a clean label

Des pains au four

C1 : Development of bioprotective cultures and natural ingredients with antifungal activity for the bioconservation of bakery and pastry products

Université Laval, McGill University

C2 : Development of antifungal and antibacterial ingredients from natural sources and the process of their encapsulation to maintain the quality of grated cheese

INRS, McGill University, Université Laval

C3 : Technologies allowing for minimal treatment while maintaining the integrity of nutrients. Piezo-steam (ultrasonic and steam treatment) and cold plasma, applied to vegetables and meat productsPoulet en usine

McGill University

C4 : Developing innovative approaches to decontaminate dry ingredients

Cintech agroalimentaire

Fruits secs

 

Activities D

The exploration of sustainable solutions to reduce the use of cleaning water and food waste, as well as the valorization of by-products and underutilized products 

D1 : Biofilm Control: Innovative solutions for the reduction of contamination and the optimization of cleaning

Université Laval, Centre de recherche et de développement de Saint-Hyacinthe - Agriculture and Agri-Food Canada

Phage

D2 : Development of analytical approaches for the determination of quality and the detection of microbial contamination of food (maple syrup, flours, cheeses, spices)FTIR Spectra

McGill University

 

D3 : New approaches to high-value carbohydrate by-products (lactose, ...) and contribute to the sustainability of the industry

McGill University

HMF production naturel

D4 : Valorization of industrial co-products with high commercial valueProduction avec coproduits

Centre de Développement Bioalimentaire du Québec, Université Laval

 

Researcher Profiles

Coming soon!

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