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
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.
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
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
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 products
McGill University
C4 : Developing innovative approaches to decontaminate dry ingredients
Cintech agroalimentaire
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
D2 : Development of analytical approaches for the determination of quality and the detection of microbial contamination of food (maple syrup, flours, cheeses, spices)
McGill University
D3 : New approaches to high-value carbohydrate by-products (lactose, ...) and contribute to the sustainability of the industry
McGill University
D4 : Valorization of industrial co-products with high commercial value
Centre de Développement Bioalimentaire du Québec, Université Laval
Researcher Profiles
Coming soon!
