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Development of LED illumination systems for controlling spoilage flora on surfaces coming into contact with meat

This research project is testing an LED lighting system to reduce the microbial load on surfaces that come into contact with fresh meat. The principle of the technology is to excite, with specific wavelengths, photosensitizing molecules naturally present in microorganisms to generate free radicals and cause cell death. Laboratory, pilot and industrial-scale work is planned to validate the application of the technology to the meat sector. The benefits of the project could translate into gains for the safety of the cutting environment and the shelf life of trimmed meat cuts.

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Development of new delivery system for active molecules in chocolate matrices and chewing gum

This project will include a literature review of plant extracts with high anti-stress potential. They will be classified according to their ability to pass through the mouth wall in order to be able to combine them with FastActiv crystal technology that promotes absorption in the mouth.

The research efforts will focus on the incorporation of molecules that will promote oral absorption during the manufacture of FastActiv crystals. In order to do so, we have set up a chamber that will allow us to study the manufacturing parameters of these crystals (choice of gas, use of a variety of carbohydrates, variation in system pressure, variation in temperature, and stability of bioactive molecules), the quality and integrity of the crystals produced, and their functional activity in chocolate food applications.

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Development of individual edible portions

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Development and application of a portable Raman device for in situ non-destructive detection of pork spoilage

Meat quality control including the detection of microbial spoilage relies on labor intensive, expensive and time-consuming laboratory testing that requires highly trained personnel. Because sampling and testing are the only option for the industry, the number of meat products that can be handled and controlled is limited. Non-destructive optical techniques such as Raman spectroscopy is a promising alternative to overcome the existing technical limitations. The collected Raman spectrum can be regarded as a "molecular fingerprint" suitable for sample identification as well as detection of molecular changes in meat due to spoilage.

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Formation, innovation et competitivity

This project focuses on the development of synergies between actors in the food ecosystem to facilitate access to, and updating of, training programs, coaching, mentoring and digital tools to complement the digital platform FCI-QC and FCI-Canada (FCI for Food Convergence Innovation) to support the evolution of business models towards more agile models, better adapted to the requirements of the business context and to support innovation within companies. In addition to business-to-business collaborations, content and ways of disseminating training activities, up-to-date coaching and mentoring on current issues and more flexible and accessible to businesses is aimed at accelerating the upgrading of knowledge required to enable businesses to position themselves and remain competitive in local markets and the international.

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Demonstration of the effectiveness of a UV-C decontamination system on industrial-scale frozen french fries and vegetables

The objective of this project is to demonstrate the effectiveness of a UV-C decontamination system to remove L. monocytogenes that may be found on frozen french fries and vegetables in an industry-type operating environment.

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Synergistic upcycling of agri-food alcohol co-products, an eco-efficient circular economy process

The CDBQ initiated a collaboration between a generator of unvalued berry co-products, a cheese company generating an unvalued co-product and a distillery that aspires to use locally generated co-products to produce its alcohol. The objective of this project is to develop an economical and sustainable process that combines the use of dairy by-products and berry syrup to produce ethanol for distillation. The project also includes a technical and economic assessment and life cycle study of alcohol produced under the new process. The development of these complementary co-products is part of the circular economy movement and aims to reduce food waste, mitigate environmental impacts and serve as a regional economic lever.

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