Sabine Ribéreau
The Saint-Hyacinthe Research and Development Centre pilot plant's team works closely with scientific researchers and supports them with its expertise in the use of fermentation, processing, conservation and scaling processes of meat, dairy and plant products.
It also works to help agri-food companies in their daily challenges (product development, research and development, testing of new conservation technologies, etc.).
With more than 350 devices available for rental on site, the pilot plant has 5 expert technologists who offer a food processing assistance service from the beginning to the end of the production line.
Current research and/or projects
Expertise in the use of fermentation, centrifugation, fluidized bed and atomization drying processes, cell fractionation, membrane filtration, physico-chemical characterizations and R&D and scaling Saccharomyces and non-Saccharomyces types bakery, brewing and wine yeast production.
Expertise in cheese processing and other dairy products, in dairy ingredients and in formulation of dairy products. Expertise in the use of equipment intended for processing dairy products: UHT, HTST, membrane systems (OI, UF, MF), dryer, evaporator, cheese dairy equipment for the manufacture of all types of cheese: Cheddar type, pasta filata, fine cheeses, Swiss, etc.
Expertise in plant product food processing (fruits and vegetables), production of confectionery products. Extensive expertise in the user of food processing equipment such as atomizer dryer, pasteurizer, centrifuge, etc. In-depth expertise on the HACCP quality control and assurance system and the implications of its factory implementation.
Expertise in plant product food processing (fruits, vegetables, cereals and pulses), production of canned plant products, juice and tea, garlic drying and portioning in jars. Extensive expertise in food transformation processes and use of food processing equipment such as crushers, sieves, filler, centrifuge, centrifugal separator, freeze dryer, portioner, etc. In-depth expertise in sanitation of agro-food factories. Expertise in irradiation.
Expertise in the meat product processing and in the use of the equipment intended for this transformation such as the injector, the smokehouse, the pusher, the clipper, churns, the embosser, etc., but also in various other processing equipment : spray dryer, filler (Geninox, Unifiller), vacuum packer etc. Expertise, also, for the regulations in red meat slaughter plants (beef, veal, horse and sheep) ante and post mortem and expertise in level of regulation of dairy processing plants, dairy products and equipment found in this industry.
Professional activities / interests
Scientific and industrial customer service in safe and sanitary conditions
International experience and/or work
Apple juice production by the " Flash Détente " process with the CRNS of Narbonne (france)
Key publications
PRINCIPLES PUBLICATIONS :
Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates
O.A. Sanchez-Velazquez, E.O. Cuevas-Rodriguez, M. Mondor, S. Ribéreau, Y. Arcand, A. Mackie A.J. Hernandez-Alvarez. (2021) Current Research in Food Science, Vol. 4, pp. 93-104
Impact of processing on the in vitro quality, bioactive compounds, and antioxidant potential of 10 selected pulses
O.A. Sanchez-Velazquez, S. Ribéreau, M. Mondor, E.O. Cuevas-Rodriguez, Y. Arcand, A.J. Hernandez-Alvarez. (2021) Wiley Online Library
Composition, digestibility and functional properties of yellow pea as affected by processing
Sabine Ribéreau, Alberta, N.A., Aryee, Siriane Tanvier, Jay Han, Joyce, I. Boye. (2017) Journal of processing and preservation
Detection of Allergens in a Multiple Allergen Matrix and Study of the Impact of Thermal Processing
Ahmed Gomaa, Sabine Ribéreau and Joyce Boye, J Nutr Food Sci (2012), S9:001
Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties
Xin Rui, Joyce I. Boye, Sabine Ribéreau, Benjamin K. Simpson, Shiv O. Prasher
Food Research International 44 (2011) 2497–2504
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
J. I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth, S. H. Rajamohamed. (2010)
Food Research International vol. 43, no. 2, pp. 537-546,
Canadian Bag-in-box Wine under distribution channel abuse: Material fatigue, flexing simulation and total closure/spout leakage investigation
Gilles Doyon, Alain Clément, Sabine Ribéreau and Gérald Morin
Packaging Technology and Science, (2005) Vol 18 pp. 97-106
BOOK CHAPTER
Assessing Compositional Differences in Soy Products and Impacts on Health Claims
by Joyce Boye and Sabine Ribéreau in the book "Soybean and Nutrition" edited by Hany El-Shemy, ISBN 978-953-307-536-5, InTech, September 9, 2011
POSTERS
Effect of processing on anti-nutrients and in-vitro protein of red Kidney and Navy bean
Elham Azarpazhooh, Sabine Ribéreau and Joyce Boye,
AOCS Conference, April 28th –May 1st, 2013, Montréal, Qc, Canada
Comparative study of the protein profiles of lentil proteins fractionated using acid precipitation and membrane filtration techniques.
Boye JI and Ribéreau S
CIFST/AAFC Conference, May 30th –June 1st, 2010, Winnipeg, MB, Canada
Comparative study of the molecular structure and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legumes.
Rui, X., Boye, J. I., Ribéreau, S., Simpson, B. K., Prasher, S. O.
CIFST/AAFC Conference, May 30th –June 1st, 2010, Winnipeg, MB, Canada