Further to a joint call for projects on climate adaptation and food quality launched by Ouranos and the Pôle Bioalimentaire initiative of the Institute of Nutrition and Functional Foods (INAF), the project “Lait-é: Toward a climate-resilient dairy sector” was selected for its innovative approach and significant potential to strengthen the resilience of Quebec’s dairy industry.
The observed and expected intensification of climate change will likely exacerbate some challenges for food systems in terms of production, processing, distribution and consumption. As adaptation solutions remain little known in Quebec, it is vital to develop scientific knowledge to help protect the food security of the Quebec population. The Lait-é project will provide a solid scientific basis to guide decision-making by Quebec dairy production and processing companies. The project will have four phases:
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Animal phase: Characterize the impacts of heat on the properties of milk and measure the effect of on-farm heat stress mitigation strategies on milk quality and animal welfare.
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Experimental phase: Propose adjustments to milk processing processes to counter the effects of the heat stress experienced in dairy barns.
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AI modelling: Develop a method for predicting the technological properties of milk at the dairy farm based on milk samples collected during previous and ongoing experiments and during the project. Routine Fourier transform infrared spectroscopy based on models drawing on artificial intelligence (AI) will be used.
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Climate modelling: Simulate and/or predict changes in the technological properties of milk in future climatic conditions, based on climate scenarios generated by Ouranos.
This program will be led by Véronique Ouellet, a research professor with the Department of Animal Sciences at Université Laval and a member of the FRQNT Op+Lait network. Her expertise in dairy herd resilience and animal physiology under heat stress will greatly enhance the ability to address the complex challenges facing the dairy sector in the context of climate change. These skills will perfectly complement those of professors Rachel Gervais, Éric Paquet, Julien Chamberland and Guillaume Brisson of the Faculty of Agriculture and Food Sciences at Université Laval, the co-investigators affiliated with the project. They have already established a history of fruitful collaboration in conducting research on dairy production and processing.
The selected project will receive over $330,000 in funding and will begin in Fall 2024.
