Tony Savard, Ph.D.

Image Tony Savard
Research Scientist

Create, manage and realise research projects responding to priorities of the sector, the industry and the department that help to maintain a competitive, resilient adn innovative sector.

Current research and/or projects

Fermentation and food preservation is a key factor in the Canadian economy and plays a major role in the health of Canadians. Tony Savard has developed a unique expertise in Canada in the fermentation of fruits, vegetables and beverages as well as in the preservation of food and protection against pathogenic microorganisms. Specialized in Microbiology, he has developed in the last 25 years, in close collaboration with the industry, processes and Starters which avoid the use of pasteurization or chemical preservatives, thus adding value to food and a functional components to respond to the growing consumer demand. In parallel, he worked to develop processes allowing to preserve the organoleptic qualities of the food and to ensure its safety

Research and/or project statements

• Transformation of vegetables by fermentation, microbial ecology and validation of their wholesomeness and functional attributes

• Formulation of a new mixed starter for the fermentation of vegetables (sauerkraut, Kimchi and pickles)

• Anti-microbial protection of frozen and partly dried vegetables and fruit before freezing by coating and spraying

• Microbiological Validation of Hurdles Technologies for Non-Regulated pH Zones in the Canned Vegetables Industry

• Evaluation and implementation of bioprotection and competition biofilm in the food industry

• Processes and Stabilities of Kombucha Fermented Tea

Professional activities / interests

• Design, direct and carry out research and collaboration projects

• Reviews of scientific journals and books

• Direction and co-direction of graduate students, Teaching in University (INAF, University of Sherbrooke, Laval, Montreal)

• Members and President of the Transfo: Inno Scholarships, Ethics Committee in Science, etc.

Education and awards

Grants and Honorific Distinctions

- AAFC Science Achievement Awards 2014 Savard, T., Barrette, J. Multipurpose Technology Platform for the Lactic Fermentation of Fresh Produce.

- Prix Reconnaissance 125 ans d’AAC 2011

- Prix des Partenaires fédéraux en transfert de technologie PFTT 2007

- Prix d’Excellence Partenariat-Recherche 2002 d’Agriculture et Agro-Alimentaire

- Bourse Doctorale du Conseil de Recherche en Sciences Naturelles et Génie  (CRSNG) 1995-1997 (17,500$)

- Bourse du Fonds pour la Formation de Chercheurs et d'Aide à la Recherche (FCAR) 1994-1997 (13,000$), niveau doctoral

- Bourse du Fonds pour la Formation de Chercheurs et d'Aide à la Recherche (FCAR) 1994 (11,000$), niveau maîtrise

 

Academic Qualitfications

 

Bachelor Microbiology, 1993. University of Sherbrooke

Master NeuroPhysiology, 1995 (with Mention). University of Sherbrooke

Doctorate Microbiology, 2001. University of Sherbrooke

International experience and/or work

Responsible for several technology transfers in Canada and International:

Technology transfer combination of organic acids. EFI 2014, Technology transfer of a fermentation process using CBFC sauerkraut juice, 2014, Technology transfer of a freeze-drying process on CBFC plant medium, 2014,. Technological transfer of the BLAC starter in Luzhou in China 2016-2017. Mission Head and Representative at the Ministry of Science. Technology transfer of starters at Yamatoyo Co., Japan, Leuchtenberg Sauerkraut Fabrik, Germany and Hungary with Team Canada

Management Experience

• Acting RDT Director

• Acting associate RDT Director

• President and member of several ministerial committees (Ethics, Inclusiveness, Policy of scientific publications, etc.)

Key publications

  1. Lapointe, C., Deschênes, L., Ells, T.C., Bisaillon, Y., and Savard, T. (2016). "Complex microbial ecology in the food processing industry: a competitive multiculture biofilm for meat processors.", Biofilms 7, Porto, Portugal, 26-28 June, 2016, pp. 230. (Abstract)

    2016 - View publication details

  2. Ells, T.C., Bezanson, G.S., Deschênes, L., and Savard, T. (2015). "Surface type and inoculum level impacts the integration of Escherichia coli strain 0811 into complex biofilm communities formed under simulated meat processing conditions.", IAFP Conference 2015, Portland, Oregon, USA.

    2015 - View publication details

  3. Gagné, M.J., Barrette, J., Savard, T., Brassard, J. (2015). Evaluation of survival of murine norovirus-1 during sauerkraut fermentation and storage under standard and low-sodium conditions, 52 119-123. http://dx.doi.org/10.1016/j.fm.2015.07.009

    2015 - View publication details

  4. Zareifard, M.R., Savard, T., Marcotte, M., Lecompte, J.Y., Grabowski, S. (2015). Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans, 18(8), 1847-1862. http://dx.doi.org/10.1080/10942912.2014.941476

    2015 - View publication details

  5. Gagné, M.-J., Brassard, J., Barrette, J., and Savard, T. (2014). "Risk Mitigation in Vegetables Fermentation with Sodium Reduction; A Viral Perspective.", Food Micro 2014, Nantes, France, September 1-4, 2014, Presentation. (Poster)

    2014 - View publication details

  6. Deschênes, L., Savard, T., Lapointe, C., Chabot, D., Zareifard, M.R., St-Germain, F., and Barrette, J. (2014). "Challenges in investigating nanoparticles as antimicrobial in Food Packaging. ZnO case study.", Eco-sustainable Food Packaging Based on Polymer Nanomaterials International Conference, Roma, Italy, February 26-28, 2014.

    2014 - View publication details

  7. Savard, T., Lapointe, C., Barrette, J., Deschênes, L., Chabot, D., and St-Germain, F. (2014). "A competitive advantage in microbial consortia and biofilm; lactic acid bacteria resistant to nanoparticles.", Foodmicro 2014, Nantes, France, Sept 1-4, 2014. (Abstract)

    2014 - View publication details

  8. Deschênes, L., Savard, T., Lapointe, C., Chabot, D., Zareifard, M.R., Saint-Germain, F., and Barrette, J. (2014). "Challenges in investigating nanoparticles as antimicrobial in Food Packaging. ZnO case study.", Eco-sustainable Food Packaging Based on Polymer Nanomaterials International Conference, Roma, Italy, February 26-28, 2014.

    2014 - View publication details

  9. Savard, T., Lapointe, C., Barrette, J., Deschênes, L., Chabot, D., and St-Germain, F. (2014). "A competitive advantage in microbial consortia and biofilm; lactic acid bacteria resistant to nanoparticles.", Food Micro 2014, Nantes, France, September 1-4, 2014. (Abstract)

    2014 - View publication details

  10. Savard, T., Barrette, J., Brassard, J., and Gagné, M.-J. (2013). "Lactic Starter Ensure Safety in Low Sodium Fermented Vegetables.", Microbial Diversity 2013: Microbial Interactions in Complex Ecosystems, Turin, Italy, October 23-25, 2013, Oral Presentation, pp. 124-127.

    2013 - View publication details

  11. Savard, T. (2010). "Fermented Food and Beverages: Vegetables applications.", in Heldman, D.R. (ed.) - Encyclopedia of Biotechnology in Agriculture and Food, CRC Press Taylor & Francis.

    2010 - View publication details

  12. Champagne, C.P., Gardner, N., Lafleur, S., Savard, T. (2010). Population yields and vegetable juice fermentation of leuconostoc mesenteroides cultures grown under free-cell or immobilized-cell technologies, 24(1), 1-18. http://dx.doi.org/10.1080/08905430903320701

    2010 - View publication details

  13. Champagne, C.P., Savard, T., and Barrette, J. (2009). "Production of lactic acid bacteria on spent cabbage juice.", Journal of Food, Agriculture & Environment (JFAE), 7(2), pp. 82-87.

    2009 - View publication details

  14. Savard, T. (2008). Boisson à base de Malt et procédés de Fermentation. Presented to Société des Alcools du Québec. (Report)

    2008 - View publication details

  15. Savard, T., Barrette, J., Champagne, C.P., and Mougenot, A. (2008). "Vegetable-based growth and freeze-drying media for the production of “Kosher” lactic starter cultures assigned to the fermentation of vegetables.", 8th Annual Meeting of the Institute of Food Technologists (IFT), New Orleans Morial Convention Center, New Orleans, LA, USA, June 28-July 1, 2008.

    2008 - View publication details

  16. Savard, T. (2007). "Korean kimchi made in Canada.", published by AAC Centre de recherche et de développement sur les aliments, Saint-Hyacinthe, QC, 1 page. (Factsheet)

    2007 - View publication details

  17. Barrette, J., Savard, T., and Champagne, C.P. (2006). "Production de biomasses de cultures lactiques sur jus de légumes. Caldwell Biofermentations." (Technology transfer)

    2006 - View publication details

  18. Savard, T., Gardner, N.J., and Champagne, C.P. (2003). "Growth of Lactobacillus and Bifidobacterium cultures in a vegetable juice medium, and their stability during storage in a fermented vegetable juice.", Sciences Des Aliments, 23(2), pp. 273-283.

    2003 - View publication details

  19. St-Onge, M.-P., Farnworth, E.R., Savard, T., Chabot, D., Mafu, A.A., and Jones, P.J.H. (2002). "Kefir consumption does not alter plasma lipid levels or cholesterol fractional synthesis rates relative to milk in hyperlipidemic men: a randomized controlled trial [ISRCTN10820810].", BMC Complimentary and Alternative Medicine Journal, 2:1.

    2002 - View publication details

  20. Savard, T., Beaulieu, C., Gardner, N.J., and Champagne, C.P. (2002). "Characterization of spoilage yeasts isolated from fermented vegetables and Inhibition by lactic, acetic and propionic acids.", Food Microbiology, 19(4), pp. 363-373.

    2002 - View publication details

Research facility

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3
Canada

Affiliations

• Associate Professor, Faculty of Science, Université de Sherbrooke

• Researcher Member of the Institute of Nutraceuticals and Functional Foods INAF

• Member of American Society of Microbiology, Pickles Pakers International, Association of Microbiologists of Quebec

• Collaborator to Initia Foundation and Quebec Food Processing Council (CTAQ)

Language

English
French

Other languages

Spanish