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 supports innovative research, development, technology and knowledge transfer activities related to the following AAFC Science Sector Strategies:
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.
Careers
See www.jobs.gc.ca
Scientists and researchers
Publications
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Huang, J., Liu, Z., Rui, X., L'Hocine, L., Zhang, Q., Li, W., Dong, M. (2020). Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin e binding capacity of soy proteins: Via an in vitro dynamic gastrointestinal digestion model, 11(12), 10467-10479. http://dx.doi.org/10.1039/d0fo02023k
2020 - View publication details
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Arcand, Y., Bittman, S., Britten, M., Champagne, C., Daneshfar, B., David, S., Davidson, A., Derdall, E. Drury, C., Eden, J., Handyside, P., Hung, Y., Javorek, S., Jiang, Y., Jingui, Y., Jordan, C., Joosse, P., Li, S., McAuley, E., McNairn, H., MacDonald, D., Pacheco, A., Powers, J., Reid, K., Smith, E. L., Topp, E., Vanrobaeys, J., Villeneuve, S., Wilson, H., Yang, J. Agricultural Land Use. Synthesis of Science. Canada Water Agency Report. Freshwater Science Assessment-Line of Inquiry. Nov. 20, 2020.
2020 - View publication details
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Haddad, S., Elliot, M., Savard, T., Deschênes, L., Smith, T., Ells, T. Variations in biofilms harbouring Listeria monocytogenes in dual and triplex cultures with Pseudomonas fluorescens and Lactobacillus plantarum produced under a model system of simulated meat processing conditions, and their resistance to benzalkonium chloride, 123 http://dx.doi.org/10.1016/j.foodcont.2020.107720
2020 - View publication details
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2020 ASAS-CSAS-WSASAS Virtual Annual Meeting & Trade Show, Webinar Series, July 28-30.
2020 - View publication details
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L’Hocine L., Martineau-Côté D., Achouri A., Wanasundara J.P.D., Loku Hetti Arachchige G.W. (2020) Broad Bean (Faba Bean). In: Manickavasagan A., Thirunathan P. (eds) Pulses. Springer, Cham. https://doi.org/10.1007/978-3-030-41376-7_3
2020 - View publication details
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2019 Ontario Ministry of Agriculture, Food and Rural Affairs - FOOD SAFETY RESEARCH FORUM; October 9, Guelph, Ontario, Canada
2019 - View publication details
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Lamothe, S., Desroches, V., Britten, M. (2019). Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion, 294 130-137. http://dx.doi.org/10.1016/j.foodchem.2019.04.107
2019 - View publication details
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2019 - View publication details
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Taherian, A., Mondor, M., Labranche, J., Drolet, H., Ippersiel, D., and Lamarche, F. (2011). Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Research International.
2019 - View publication details
Boye, J.I., S. Aksay, S. Roufik., S. Ribéreau, S., Mondor, M., Farnworth, E., and Rajamohamed, S.H. (2009). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International.
AACC International Method 10-10.03 (November 3, 1999). Optimized Straight-Dough Bread-Making Method. Baking Quality, pp. 1-8. Accessed at http://dx.doi.org//10.1094/AACCIntMethod-10-10.03
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Palin, M.F., Gariépy, C., Beaudry, D., Lapointe, J. and Kalbe, C. (2019) Protective effects of carnosine on hydrogen peroxide–induced oxidative stress in myoblast cells derived from porcine skeletal muscle. 65th International Congress of Meat Science and Technology 2019 in Potsdam/Berlin, Germany 04– 09 August 2019. (Abstract and Poster)
2019 - View publication details
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