The Institute of Nutrition and Functional Foods (INAF) of Université Laval boasts Canada's largest team of researchers dedicated to the study of foods and their components and the role they play in nutrition, health, and the prevention of chronic diseases. Our multidisciplinary and intersectoral research program helps develop innovative nutritional approaches including foods and ingredients that are more effective in promoting health at every stage of life. The approximately 80 INAF researchers and their teams conduct fundamental, applied, and clinical research in more than 40 different scientific disciplines. Some seek to discover and identify new molecules in foods and food constituents, while others focus on processes and technologies for enhancing the nutritional value of foods. Some study in vitro and in vivo the metabolic, physiological, genetic, and epigenetic factors involved in the development or prevention of chronic diseases; others validate the health potential of diets, foods, or ingredients through clinical nutrition studies. Since its inception, INAF has built a strong culture of multidisciplinary collaboration and team projects regularly involve both biofood and health science specialists. RESEARCH | TRAINING | TRANSFER | INNOVATION
