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Quebec City, QC — Mitacs, a national not-for-profit research and training organization, Université Laval, Altrove Innovation, and global food and beverage manufacturer Nestlé, have partnered on a new initiative to fund a business development position based in Quebec City.
The business development specialist will work to identify and develop R&D opportunities in Canada for joint projects between Mitacs, Institute of Nutrition and Functional Foods (INAF) at Université Laval, Altrove, and Nestlé. She will also have a mandate to advance industry-academic collaborations in all sectors across Quebec through Mitacs’ research and training programs.
This collaborative effort was announced at the global nutrition and health ingredients conference BENEFIQ2016. The agreement shows Nestlé’s interest in collaborative research with Canadian research’s ecosystem.
Renée Michaud, Executive Director of Development, INAF
“INAF is proud to be part of this new partnership to improve connection between research and business. It will contribute to the emergence and development of the next generation of foods for tomorrow. Nestlé’s interest is not only in the expertise we have, but also in our national and international network’s strength.”
Eric Bosco, Chief Business Development Officer, Mitacs
“Mitacs is pleased to partner on this initiative to support university researchers and companies in connecting them to global R&D networks through our programs. This partnership is a testament to the growing potential of Quebec and Canada’s research expertise in nutrition, nutraceuticals, and functional foods, which Mitacs is eager to support.”
Carl Viel, President and CEO, Québec International
“Working to make the region a hub of innovation around its regional expertise in health food and nutrition, Québec International is proud to support Nestlé and Mitacs on these projects.”
Photo from left to right: Kurt Johnson, R-Biopharm Inc.; Samuel Godefroy, INAF; Jesse Vincent-Herscovici, Mitacs; Renée Michaud, INAF; Carl Viel, Québec International; Yannick Riou, Diana Food; and Yves Desjardins, INAF.