Tony Savard, Ph.D.

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.

Agriculture and Agri-Food Canada

Saint Hyacinthe

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

Fields of Science

Learn more about my research and how it impacts you by visiting Fields of Science, a campaign featuring 11 Agriculture and Agri-Food Canada scientists from coast to coast.

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

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
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
Savard, T., Beaulieu, C., Boucher, I., and Champagne, C.P. (2002). "Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic bacteria of fermented vegetables.", Journal of Food Protection, 65(5), pp. 828-833.
2002 - View publication details
Gardner, N.J., Savard, T., Obermeier, P., Caldwell, B.C., and Champagne, C.P. (2001). "Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures.", International Journal of Food Microbiology, 64(3), pp. 261-275.
2001 - View publication details
Savard, T., Champagne, C.P., and Beaulieu, C. (2000). "Influence of Leuconostoc mesenteroides proportions in the inoculum on the fermentation of carrot-based mixed vegetables.", Sciences Des Aliments, 20(6), pp. 603-610.
2000 - View publication details