{"id":1285,"date":"2024-11-08T17:27:04","date_gmt":"2024-11-08T22:27:04","guid":{"rendered":"https:\/\/observatoire.inaf.ulaval.ca\/programmation-scientifique\/"},"modified":"2026-01-26T14:21:00","modified_gmt":"2026-01-26T19:21:00","slug":"programmation-scientifique","status":"publish","type":"page","link":"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/","title":{"rendered":"Ongoing research"},"content":{"rendered":"<div class=\"colonnes__container-6a4054e168954 pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n                          <h3 class=\"mb-4 text-gray-900\">Scientific program of the Observatory <\/h3>\n            \n            \n                          <div class=\"user-content text-gray-800\"><p>The Food Quality Observatory brings together renowned researchers and research professionals. Its work is based on the highest scientific standards and rigorous, internationally proven methodologies. While its studies focus on two main areas, namely Food Categories and Food in Institutional Settings, a third area, Knowledge Mobilization, supports their outreach.<\/p>\n<p>&nbsp;<\/p>\n<p>Find out more about the <a href=\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/11\/Observatoire_ProgSci_2022_FINAL4-1-1.pdf\">2021-2025 scientific program.<\/a><\/p>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e168954 {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div id=\"image-gauche-droite-6a4054e16bd69\" class=\"acf-image-gauche-droite alignwide     \">\n\n  <div class=\"container flex flex-col w-full\n\n\">\n\n    \n    <div class=\"flex flex-col lg:flex-row items-center gap-y-10\">\n                    <img decoding=\"async\" src=\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/11\/Design-sans-titre-3-e1731079065268.png\" alt=\"\" class=\" lg:order-2  object-cover w-full lg:w-1\/2 aspect-4\/3 rounded-[32px]\">\n      \n      <div class=\"w-full lg:w-1\/2  lg:order-1 lg:pr-16\">\n\n        \n                  <h3 class=\"mb-6\">Overview of Food Categories<\/h3>\n        \n                  <p class=\"user-content lead text-gray-800 !mb-8\">\n            The work area of Food Categories observes the quality of the food supply and monitors its evolution over time.\n          <\/p>\n        \n                          <a href=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/publications-and-reports\/overview-of-food-categories\/\" class=\"btn btn__filled  mt-10\" target=\"_blank\">Publications and reports<\/a>\n              <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n\n\n<div class=\"colonnes__container-6a4054e16c8d6 pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n            \n            \n                          <div class=\"user-content text-gray-800\"><p>The teams&#8217; work contributes to the development and validation of innovative methods for observing and monitoring changes in all aspects of food quality.<\/p>\n<p>&nbsp;<\/p>\n<p>Fifteen food categories are being studied. These were selected based on four criteria:<br \/>\n&#8211; Their penetration rate in households;<br \/>\n&#8211; The variability of nutritional composition within the category;<br \/>\n&#8211; Their potential for improvement;<br \/>\n&#8211; Their impact on health.<\/p>\n<p>&nbsp;<\/p>\n<p>The data generated by these studies make it possible to identify and monitor the quality of these foods and consumer purchases over time.<\/p>\n<p>&nbsp;<\/p>\n<p>The initial profile of the 15 categories was compiled between 2016 and 2022. The team is currently conducting follow-up studies, which are expected to be completed in 2026.<\/p>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e16c8d6 {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div class=\"colonnes__container-6a4054e16d198 pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n            \n                          <h4 class=\"mb-4 text-gray-900\">Team<\/h4>\n            \n                          <div class=\"user-content text-gray-800\"><p>The team working on Food Categories is led by V\u00e9ronique Provencher, Dt.P., Ph.D., Scientific Director of the Observatory, and Marie-\u00c8ve Labont\u00e9, Dt.P., Ph.D., co-lead researcher for this area of focus.<\/p>\n<p>&nbsp;<\/p>\n<p>Their team of research professionals includes:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Dylan Guillemette, M.Sc., Research Professional<\/li>\n<li>Julie Perron, Dt.P., M.Sc., research professional \u2013 nutritionist<\/li>\n<li>Sonia Pomerleau, Dt.P., M.Sc., research professional \u2013 nutritionist<\/li>\n<li>Clara-Jane Rh\u00e9aume, B.Sc., research professional \u2013 statistician<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Several students also contribute to the projects through research internships, master&#8217;s or doctoral work:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Camille Bernard, M. Sc. candidate &#8211; Changes in the overall nutritional value of ready-to-eat foods based on price, organic status, and naturalness<\/li>\n<li>Virginie Drolet-Labelle, Ph. D. candidate &#8211; Healthy and sustainable consumption of non-alcoholic beverages in Canada<\/li>\n<li>Jol\u00e8ne Fournier, M. Sc. candidate &#8211; Assessment and monitoring the local aspects of commonly purchased foods in Quebec and associations with overall nutritional quality and price<\/li>\n<li>Isabelle Petitclerc, Ph. D. candidate &#8211; Analysis of the association between price and nutritional quality of foods in Canada: changes in food supply in response to marketing strategies and the new front-of-package nutrition symbol<\/li>\n<li>Kim Terrault, M. Sc. candidate &#8211; Changes in the overall nutritional quality of prepackaged foods and associations with the presence of sweeteners and sugar claims.<\/li>\n<\/ul>\n<p><!--EndFragment --><\/p>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e16d198 {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div id=\"image-gauche-droite-6a4054e16e096\" class=\"acf-image-gauche-droite alignwide     \">\n\n  <div class=\"container flex flex-col w-full\n\n\">\n\n    \n    <div class=\"flex flex-col lg:flex-row items-center gap-y-10\">\n                    <img decoding=\"async\" src=\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/11\/Design-sans-titre-4.png\" alt=\"\" class=\" lg:order-1  object-cover w-full lg:w-1\/2 aspect-4\/3 rounded-[32px]\">\n      \n      <div class=\"w-full lg:w-1\/2  lg:order-2 lg:pl-16\">\n\n        \n                  <h3 class=\"mb-6\">Food in Institutional Settings<\/h3>\n        \n                  <p class=\"user-content lead text-gray-800 !mb-8\">\n            Food in institutional settings is the second focus of the Observatory&#039;s work. Its studies aim to measure and\/or monitor the quality of food in various settings. These settings may be institutional (hospitals, care centers, etc.), municipal, or educational. According to the Observatory&#039;s definition, the assessment of the quality of food provision in institutions must take into account issues of availability, accessibility, affordability, and acceptability to the population.\n          <\/p>\n        \n                          <a href=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/publications-and-reports\/alimentation-en-milieu-institutionnel\/\" class=\"btn btn__filled  mt-10\" target=\"_blank\">Publications and reports<\/a>\n              <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n\n\n<div class=\"colonnes__container-6a4054e16ebbb pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/2\">\n\n            \n                          <h4 class=\"mb-4 text-gray-900\">Characterization of institutional food offer (ALINS)<\/h4>\n            \n                          <div class=\"user-content text-gray-800\"><p>As part of the Government Health Prevention Policy (PGPS), the Observatory has been identified as contributing to the achievement of Measure 3.2, which aims to improve the nutritional quality of food in Quebec.<\/p>\n<p>&nbsp;<\/p>\n<p>The ALINS project is divided into two phases. First, the Quebec government mandated the Observatory to conduct, in parallel with sectoral studies, a study of existing tools for measuring the quality of food supply for evaluation in health care facilities. The objective of phase 1 of this research project was to identify measurement tools for evaluating and monitoring the quality of food supply in all healthcare facilities, with the support of the Capitale-Nationale and Chaudi\u00e8re-Appalaches regions. Since none of the tools identified during phase 1 were suitable for use in Quebec healthcare facilities, the Quebec government commissioned the Observatory to conduct a second phase of the project. The objective of this phase is to develop and validate a tool for evaluating and monitoring the quality of food offerings specific to the needs of healthcare facilities in the province.<\/p>\n<p>&nbsp;<\/p>\n<p>Work on the ALINS project is led by Anne-Sophie Morisset, Dt.P., Ph.D., in collaboration with Marie-\u00c8ve Labont\u00e9, Dt.P, Ph.D., and Laure Saulais, Ph.D.<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n            \n          <\/div>\n                  <div class=\"w-full md:w-1\/2\">\n\n            \n                          <h4 class=\"mb-4 text-gray-900\">Nutritious and local food (ANEL)<\/h4>\n            \n                          <div class=\"user-content text-gray-800\"><p>Healthcare institutions in Quebec have a duty to be exemplary in terms of the nutritional quality of the food they offer, the standards for which are set out in the healthy eating reference framework established by the Ministry of Health and Social Services. More recently, the MAPAQ&#8217;s National Strategy for the Purchase of Quebec Food Products (SNAAQ) has extended this duty to set an example to procurement practices, encouraging institutions to increase the proportion of local products in their purchases. The challenge facing institutions is therefore to offer food that is both healthy and local. However, institutional purchasing is governed by very specific and sometimes complex rules that can make this reconciliation difficult.<\/p>\n<p>&nbsp;<\/p>\n<p>What are the best ways to integrate these objectives of provenance and nutritional quality into the decision-making processes of healthcare institutions? This is the question addressed by the ANEL project.<\/p>\n<p>&nbsp;<\/p>\n<p>More specifically, the Observatory&#8217;s mandate from the government for this project is to design a decision-making tool to help healthcare institutions implement a food offering that is both healthy and local. This project contributes to objective 3.2.3 of the government&#8217;s health prevention policy (PGPS).<\/p>\n<p>&nbsp;<\/p>\n<p>The ANEL project is led by Laure Saulais, Ph.D., in collaboration with Anne-Sophie Morisset, Dt.P., Ph.D., and Marie-\u00c8ve Labont\u00e9, Dt.P, Ph.D.<\/p>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e16ebbb {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div class=\"colonnes__container-6a4054e16f54f pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n            \n                          <h4 class=\"mb-4 text-gray-900\">Team<\/h4>\n            \n                          <div class=\"user-content text-gray-800\"><p>The team working on Food in Institutional Settings is led by Anne-Sophie Morisset, Dt.P., Ph.D., Laure Saulais, Ph.D., and Marie-\u00c8ve Labont\u00e9, Dt.P., Ph.D.<\/p>\n<p>&nbsp;<\/p>\n<p>Their team of research professionals includes:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Julie Fortier, M.Sc., research professional<\/li>\n<li>St\u00e9phanie Harrison, Dt.P, Ph.D, research professional \u2013 nutritionist<\/li>\n<li>Jeanne Loignon, M.Sc., research professional<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Several students also contribute to the projects through research internships, master&#8217;s or doctoral work:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Justine Chouinard Ph. D. candidate &#8211; Eco-efficiency as a lever for sustainability: in-depth analysis of the nutritional quality, environmental impact, and cost of meals served in hospitals<\/li>\n<li>Florence Lemire-Daigle, M. Sc. candidate &#8211; Nutritious and local institutional food offer: Towards a better understanding of the decision-making process in Quebec&#8217;s health and social services network institutions<\/li>\n<\/ul>\n<p><!--EndFragment --><\/p>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e16f54f {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div id=\"image-gauche-droite-6a4054e170328\" class=\"acf-image-gauche-droite alignwide     \">\n\n  <div class=\"container flex flex-col w-full\n\n\">\n\n    \n    <div class=\"flex flex-col lg:flex-row items-center gap-y-10\">\n                    <img decoding=\"async\" src=\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/11\/Design-sans-titre-18-e1731703369226.png\" alt=\"\" class=\" lg:order-2  object-cover w-full lg:w-1\/2 aspect-4\/3 rounded-[32px]\">\n      \n      <div class=\"w-full lg:w-1\/2  lg:order-1 lg:pr-16\">\n\n        \n                  <h3 class=\"mb-6\">Knowledge mobilization<\/h3>\n        \n                  <p class=\"user-content lead text-gray-800 !mb-8\">\n            To bring knowledge \u201cout of the walls,\u201d several initiatives have been implemented with the help of media partners: articles, conferences, webinars, interviews, etc.\n          <\/p>\n        \n                          <a href=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/news\/\" class=\"btn btn__filled  mt-10\" target=\"_blank\">News<\/a>\n              <\/div>\n    <\/div>\n  <\/div>\n<\/div>\n\n\n\n<div class=\"colonnes__container-6a4054e170c49 pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n            \n            \n                          <div class=\"user-content text-gray-800\"><p>The objective is to ensure effective knowledge transfer to priority target audiences and all stakeholders in the food supply chain in order to improve food quality and accessibility.<\/p>\n<p>&nbsp;<\/p>\n<p>The visibility activities in this area are aimed at:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Decision-makers and partnersA<\/li>\n<li>The bio-food industry<\/li>\n<li>The scientific community<\/li>\n<li>Consumers<\/li>\n<\/ul>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e170c49 {\n          background: #FFFFFF;\n    }\n<\/style>\n\n\n\n<div class=\"colonnes__container-6a4054e17130d pt-8 lg:pt-16 pb-8 lg:pb-16\">\n  <div class=\"container\">\n    <div class=\"flex flex-col md:flex-row gap-8\">\n                        <div class=\"w-full md:w-1\/1\">\n\n            \n                          <h4 class=\"mb-4 text-gray-900\">Team<\/h4>\n            \n                          <div class=\"user-content text-gray-800\"><p>The Knowledge Mobilization team is led by Laur\u00e9lie Trudel, Assistant Director of INAF. Her team of research and support professionals includes:<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\u00c9milie Chouinard-Cyr, MA, Media Relations Officer<\/li>\n<li>Julie Fortier, MSc, Research Professional<\/li>\n<li>Jeanne Loignon, MSc, Research Professional<\/li>\n<li>Julie Perron, Dt. P., MSc, Research Professional \u2013 Nutritionist<\/li>\n<\/ul>\n<\/div>\n            \n          <\/div>\n                  <\/div>\n  <\/div>\n<\/div>\n\n<style>\n  .colonnes__container-6a4054e17130d {\n          background: #FFFFFF;\n    }\n<\/style>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":761,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1285","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ongoing research | Food Quality Observatory<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ongoing research | Food Quality Observatory\" \/>\n<meta property=\"og:url\" content=\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/\" \/>\n<meta property=\"og:site_name\" content=\"Food Quality Observatory\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-26T19:21:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/10\/iStock-624695614-1-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1681\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/\",\"url\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/\",\"name\":\"Ongoing research | Food Quality Observatory\",\"isPartOf\":{\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/10\/iStock-624695614-1-scaled.jpg\",\"datePublished\":\"2024-11-08T22:27:04+00:00\",\"dateModified\":\"2026-01-26T19:21:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/observatoire.inaf.ulaval.ca\/en\/programmation-scientifique\/#primaryimage\",\"url\":\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/10\/iStock-624695614-1-scaled.jpg\",\"contentUrl\":\"https:\/\/observatoire.inaf.ulaval.ca\/app\/uploads\/2024\/10\/iStock-624695614-1-scaled.jpg\",\"width\":2560,\"height\":1681,\"caption\":\"Top view of group of students sitting together at table. 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