Saint-Hyacinthe Research and Development Centre

The Saint-Hyacinthe Research and Development Centre (Saint-Hyacinthe RDC) located in Saint-Hyacinthe, Québec was established in 1987. It is one of is one of Agriculture and Agri-Food Canada's (AAFC) network of 20 research and development centres. 

Areas of Research

The Saint-Hyacinthe RDC is the only AAFC research and development centre to focus exclusively on food processing research. Half of the centre is made up of pilot plants that manufacture processed foods in quasi-industrial conditions, enabling researchers and Canadian businesses to collaborate and research ways to improve manufacturing in the main industry sectors (meat products; dairy products; grains, oilseeds and pulses; processed fruits and vegetables).

Its spectrum of activities covers dairy and grain products, meats, fruits and vegetables. The Saint-Hyacinthe RDC uses pilot plants to scale up processes and sensory analysis facilities to determine the impact of innovations on food taste and texture.

Search Research projects from the Saint-Hyacinthe Research and Development Centre to learn more about what we do.

Sector Needs

The Saint-Hyacinthe RDC carries out innovative research, development, technology and knowledge transfer activities in support of the AAFC's Strategic Plan for Science, which includes:

• Agri-food

Improving attributes for food and non-food uses

Innovation in processes, production of food ingredients and food processing procedures:

This first area of research aims to improve the reaction times of food processors to respond effectively and quickly to market changes. Diversification and segmentation of food demand, coupled with the compressed life cycle of new products, put increasing pressure on businesses’ capacity to innovate. Research, development and transfer activities related to specialized ingredients, processing methods and food formulations are vital to helping businesses to react quickly and take advantage of new market trends. The impact of technological platforms on food attributes is monitored, as is the functionality of some components. The Saint-Hyacinthe RDC has developed a culture that promotes collaboration among businesses. Participation in science clusters, Agri-Innovation programs, and the presence of the Industrial Program at the Saint-Hyacinthe RDC foster sharing with businesses, enabling researchers to identify new trends and propose relevant research projects.

Increasing agricultural productivity

Characterizing the technological and nutritional properties of ingredients and foods developed through new technologies and new value-added food production processes:

Food processing plays a leading role in the enhancement of agricultural products. To ensure that the Canadian agri-food sector remains sustainable and competitive, our agricultural resources are used to develop foods with attributes that correspond to market needs. In cooperation with the production sector, Saint-Hyacinthe RDC researchers help to improve the processability of Canadian agricultural products. In addition, the Centre’s research activities aim to get the most from all of our resources by maximizing the use of processed food by-products.

Meet our Scientists

Find out more about the scientists at Saint-Hyacinthe Research and Development Centre through their profiles below.

You can also visit the Fields of Science campaign featuring 11 Agriculture and Agri-Food Canada scientists from coast to coast. Discover why they chose to pursue a career in agriculture and learn more about their research.