The jury is made up of some 30 personalities who hold various expertise in the health promotion and agribusiness sectors (a jury composed of a minimum of 8 people per category). The chairman of each jury has the right to seek the opinion of experts to clarify or specify technical concepts essential and critical for the proper understanding of the project presented to the jury.


Jean Claude Dufour Ph.D

Dean of the Faculty of Agricultural and Food Sciences, Laval University

Background: Dean of the Faculty of Agriculture and Food Sciences, Jean-Claude Dufour began his professional career at the Quebec Ministry of Agriculture, Fisheries and Food before becoming a professor at the Faculty of Agricultural and Food Sciences, Université Laval in 1977. He is currently the Dean since 2011.

Expertise: His research and teaching focuses on the management of food distribution and agri-food marketing. In 2001, he was honored with interprofessional merit awarded by the Office des professions du Québec and the Ordre des agronomes du Québec (OAQ). In June 2011, he was appointed Commander of the Order of Agronomic Merit by the OAQ.

Dr Christiane Laberge

General practitioner, CLSC and radio / television health columnist, Cogeco and Radio-Canada

Dr. Christiane Laberge is a specialist in family medicine and practices in his office with families and youth mental health in CLSCs.

Great Communicator, Dr. Laberge gives corporate lectures via Capsana. She also works with groups such as AFEAS, PANDA and the Institute on Learning Disabilities (formerly AQETA) and other community organizations.

She regularly appears on Marina Orsini’s TV show on ICI Radio Canada and on COGECO Radio, with host Paul Arcand (98.5 FM and its affiliated networks). She is also a volunteer with the Canadian Cancer Society.

Geneviève Nadeau Dt.P.

Dt. P. Dietitian and Director of Food, Pacini Restaurants

Ms. Nadeau has been a consultant for many companies in the food industry and the media sectors to provide nutrition information. Her role as Food and Nutrition director for Pacini restaurants is to develop recipes and maintain the products quality, while respecting the values of the brand: trans fat free, freshness, taste, pleasure.

Yoann Duroy

President of the Society of Chefs, Cooks and Pastry Cooks of Quebec (SCCPQ) Director of Programming and Communication of La Tournée des Chefs “Goûtez le Québec”

Mr. Duroy is President of the Quebec Society of Chefs, Cooks and Pastry Cooks (SCCPQ) and a member of the Executive Committee of the Quebec Agri-Food Promotion Council (CPAQ).

In charge of “La Foret Gourmande” in 2011, he promotes the richness of the products of our forests and becomes a life member of the Forest Association of Lanaudière. He then developed in 2012, a pilot project promoting regional grocery products in collaboration with the Lanaudière Bio-Food Development Council (CDBL) and IGA Crevier.

Combining his marketing and communication experience with that of cooking, he joined forces in 2013 to create the first innovative gourmet circuit, unique and of quality in Quebec: La Tournée des Chefs “Goûtez le Québec”).

The aim is to unite under a single projector the artisans of the taste that are the producers / processors and the chefs, the cooks, the pastry chefs, the sommeliers, etc. of Quebec and of course, showcase their expertise.

His hard work in promoting the culinary transformation trades was recognized by the SCCPQ, which voted him Personality of the Year 2013.

Sylvie Turgeon

Professor at the Department of Food Science and Nutrition, Laval University and Acting Director of the Institute of Nutrition and Functional Foods (INAF)

Sylvie Turgeon is a professor at Laval University in the Department of Food Science and Nutrition. As a food chemist, her research has led her to study polysaccharides and proteins as techno-functional ingredients.

The formulation and impact of the processes used are aspects studied in her team to better understand the nutritional properties of foods and support the development of healthy foods.

Sylvie Turgeon is a researcher at the STELA Center of INAF. In addition to teaching food formulation and the use of food additives at the undergraduate level, she has trained many graduate students over the past two decades.


Marketing consultant for catering and hospitality, MAPAQ

Holder of a diploma in Dietetics and a diploma in science and technology food, Ms. Nadon held various positions within the Department of Agriculture, fisheries and food of Quebec (MAPAQ).

She acted as a resource when creating a method of inspection applicable in food service. She was also consultant transformation biofood companies manufacturing here.

As provincial Coordinator of promoting the products of Quebec and Quebec culinary culture, she assured the positioning of Québec products in commercial activities. Currently she is marketing consultant for catering and hospitality (HR), in order to help the bio companies to sell their products in this market.


President and CEO Cintech agroalimentaire

President and CEO of Cintech Agroalimentaire, a center for the transfer of technologies specializing in agri-food processing, Mrs. Fadia Naim has a strong expertise in research and innovation. She holds a doctorate in microbiology and a master’s degree in veterinary sciences. Before joining the Cintech team in 2007 as Scientific Director, Mrs. Naim completed a postdoctoral fellowship specializing in food process validation at Agriculture Canada (Saint-Hyacinthe), where she later held a position as a specialist in food technology.

As Cintech’s CEO since 2011, Mrs. Naim has established and currently manages a multidisciplinary team of researchers and highly qualified professionals, who support companies in their innovation projects and day-to-day operations. She has developed the applied research strategy in partnership with companies to meet their current needs and anticipate their future needs in terms of technologies and products. Her team leads several mobilizing research projects aiming to accelerate innovation and its adoption to give partner companies a competitive advantage.

As a recognized expert in innovation, Mrs. Naim is very involved in her professional environment. She regularly participates in roundtables and consultations in the agri-food industry and sits on three boards of directors. She is a member of the INAF Strategic Research Cluster, a member of the DUX Jury and President of CRIBIQ’s COPR-bioalimentaire. In 2015, she founded Innovia, which has become the key biennial event for innovation in the food industry.

Martin Patenaude

Corporate Chef for Provigo and President’s Choice Cooking Schools

If we were to ask Chef Martin Patenaude to describe his cuisine, he would call it progressive, modern and creative. He is a nutrition enthusiast whose more than ten years’ experience in gastronomy have allowed him to establish sound expertise in research, development, management and communication. Martin has participated in numerous television interviews, given over 500 cooking classes and filmed various culinary Web clips.  His involvement with the public and media allowed him to discover a genuine passion for communications. He is proud of his journey and now wishes to share his experience and skill by giving his all as Corporate Chef for Provigo and President’s Choice Cooking Schools.

Nathalie Regimbal Dt.P.


Partner of families’ nutrition, Nathalie Regimbal is an author and a nutritionist. Along with writing articles for different magazines, she oversees Manger Futé’s team of nutritionists who have a positive influence on families’ eating habits through publications and training. To make family meals easier and to introduce children to cooking, Nathalie has been involved in producing inspiring books including the Mandoline series that has won the prestigious Best French Healthy Cookbook Award in Canada as part of the Gourmand World Cookbook Awards.

Alain Choinière

Alain Choiniere has been active in strategic and marketing consulting since 1974 for numerous large companies. His main fields of expertise are related to Strategic and marketing planning as well as marketing business intelligence and marketing research for manufacturers as well as service providers and retailers. He has experience in several industries to name a few : finance, food, consumer services and products, Governments and non-profit organizations. He has conducted a large number of research projects on the Web, both quantitative and qualitative. He has also moderated hundreds of focus groups for a very wide spectrum of clients and subjects.

Samar Gharib

Manager, Graphic and Multimedia Communications

Samar Gharib has more than 20 years’ experience in advertising. She has worked for a variety of advertising agencies, including Saatchi & Saatchi as Art Director, before joining La Coop fédérée in 2008. Ms. Gharib has successfully piloted several large-scale projects within La Coop fédérée. She has been very engaged in positioning the organization in recent years. Her participative management style stands out due to her leadership and ability to influence. Samar Gharib holds a degree in graphic art and advertising from USEK University in Lebanon, a certificate in web design from Concordia University, and a certificate in administration from HEC Montréal.

Charmaine Kuran, B.Sc., MBA

Section Head, Nutrition Regulations and Standards Division Bureau of Nutritional Sciences, Health Canada

Charmaine Kuran has a BSc in Food Science from McGill University and an MBA from Concordia University. Charmaine Kuran is a Section Head in the Nutrition Regulations and Standards Division in the Bureau of Nutritional Sciences in the Food Directorate at Health Canada.  Prior to starting at Health Canada in 2009, Charmaine was the National Manager for Nutrition and Health Claims in the Consumer Protection Division at the Canadian Food Inspection Agency. Charmaine’s current files include the recent updates to the nutrition labelling regulations, which include improving the legibility of the list of ingredients on food packages, work on front of pack nutrition labelling and sodium reduction in the Canadian food supply. Charmaine has participated in various working groups including as a member of the Sodium Working Group from 2007-2010, the Pan American Health Organization on Salt Smart Americas (Review of Methods to Determine the Main Sources of Sodium, A Guide for Setting Targets and Timelines to Reduce the Salt Content of Food).  She is currently a member of the Scientific Committee of Laval University’s  Observatoire québécois de la qualité nutritionnelle de l’offre alimentaire.

Maxime CantonProducts – Jury