{"id":24093,"date":"2023-02-16T13:00:46","date_gmt":"2023-02-16T18:00:46","guid":{"rendered":"https:\/\/www.ithq.qc.ca\/?page_id=24093"},"modified":"2026-03-19T13:31:44","modified_gmt":"2026-03-19T17:31:44","slug":"research-projects","status":"publish","type":"page","link":"https:\/\/www.ithq.qc.ca\/en\/research\/research-projects\/","title":{"rendered":"Research projects"},"content":{"rendered":"
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\n ExperiSens<\/span>\n <\/h2>\n <\/div>\n
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Strategy to enhance visitor hospitality in the Laurentians <\/p>\n

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Impact of technology on the museum visitor experience <\/p>\n

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Welcoming dogs in hotels <\/p>\n

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Developing Smart Tourism Destinations in the Laurentians <\/p>\n

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Creating a signature scent for a hotel <\/p>\n

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Impact of rising homelessness on Qu\u00e9bec\u2019s hotel industry <\/p>\n

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Integration of service robots in the hotel industry <\/p>\n

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Key factors creating wonder in a hotel room <\/p>\n

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Sensory analysis of informational and communicational services in a hotel context <\/p>\n

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Technology, active living and social inclusion of seniors and people with mobility impairments <\/p>\n

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Digital training solution for the prevention of infectious risks in tourist accommodation<\/p>\n

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\n GastronomiQc Lab<\/span>\n <\/h2>\n <\/div>\n
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Characterization of maple syrups to facilitate their processing into maple products<\/p>\n

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Legume-based ingredients: composition, structure and use as a replacement for fat in culinary sauces <\/p>\n

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Collaborative innovation in restaurant services<\/p>\n

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Local and sustainable food products online tracking tool<\/p>\n

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Socio-economic portrait of Qu\u00e9bec\u2019s forest mushroom sector <\/p>\n

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Sensory characterization of Qu\u00e9bec\u2019s forest mushrooms from a culinary perspective<\/p>\n

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COVID-19 and the transformation of independent restaurant business models<\/p>\n

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Any questions?<\/h3>\n\n\n\n

514-282-5115
or toll-free at 1-800-361-5111, ext. 5115<\/p>\n\n\n\n

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