Saint-Hyacinthe Research and Development Centre

  • Processed Food
  • Cheeses
  • Vegetables and meat
  • Breads and pastries

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.

Sector Needs

The Saint-Hyacinthe RDC supports innovative research, development, technology and knowledge transfer activities related to the following AAFC Science Sector Strategies:

Scientists and researchers

Image Alain Clément
Research scientist
Agriculture and Agri-Food Canada

 

Image Ali R. Taherian
Research Professional
Agriculture and Agri-Food Canada

 

Image Carole Brodeur
Senior Science communication advisor
Agriculture and Agri-Food Canada

 

Image Claude P. Champagne
Research Scientist
Agriculture and Agri-Food Canada

 

Research Scientist (Meat and Consumer Sciences)
Agriculture and Agri-Food Canada

 

Image Louise Deschênes
Research Scientist
Agriculture and Agri-Food Canada

 

Scientist in Food Process Engineering
Agriculture and Agri-Food Canada

 

Research Scientist
Agriculture and Agri-Food Canada

 

Image Isabelle Germain
Research Scientist
Agriculture and Agri-Food Canada

 

Image Julie Brassard
Research scientist
Agriculture and Agri-Food Canada

 

Image Marie-Josée Gagné
Research Assistante in Food Virology
Agriculture and Agri-Food Canada

 

Image Martin Mondor
Research Scientist
Agriculture and Agri-Food Canada

 

Image Michel Britten
Scientist, Dairy chemistry and technology
Agriculture and Agri-Food Canada

 

Image Nancy Graveline
Sensory Evaluation Services Manager
Agriculture and Agri-Food Canada

 

Research assistant
Agriculture and Agri-Food Canada

 

Image Patrick Denoncourt
Technologist - Pilot Plant - Biotechnology
Agriculture and Agri-Food Canada

 

Research Scientist
Agriculture and Agri-Food Canada

 

Research professional
Agriculture and Agri-Food Canada

 

Image Tony Savard
Research Scientist
Agriculture and Agri-Food Canada

 

Publications

  1. 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 Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion
  2. Felix da Silva, D., Matumoto-Pintro, P.T., Bazinet, L., Couillard, C., Britten, M. (2015). Effect of commercial grape extracts on the cheese-making properties of milk, 98(3), 1552-1562. http://dx.doi.org/10.3168/jds.2014-8796

    2015 Effect of commercial grape extracts on the cheese-making properties of milk
  3. Fustier, P., Achouri, A., Taherian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., Mondor, M. (2015). Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration, 63(42), 9239-9250. http://dx.doi.org/10.1021/acs.jafc.5b00858

    2015 Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration
  4. Gaudreau, H., Champagne, C.P., Remondetto, G.E., Bazinet, L., Subirade, M. (2013). Effect of catechins on the growth of oxygen-sensitive probiotic bacteria, 53(2), 751-757. http://dx.doi.org/10.1016/j.foodres.2012.10.014

    2013 Effect of catechins on the growth of oxygen-sensitive probiotic bacteria
  5. Perreault, V., Turcotte, O., Morin, P., Pouliot, Y., Britten, M. (2016). Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties, 55 1-9. http://dx.doi.org/10.1016/j.idairyj.2015.11.008

    2016 Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties
  6. Carnovale, V., Britten, M., Couillard, C., Bazinet, L. (2015). Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin, 77 565-571. http://dx.doi.org/10.1016/j.foodres.2015.08.010

    2015 Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin
  7. Eissa, S., L'Hocine, L., Siaj, M., Zourob, M. (2013). A graphene-based label-free voltammetric immunosensor for sensitive detection of the egg allergen ovalbumin, 138(15), 4378-4384. http://dx.doi.org/10.1039/c3an36883a

    2013 A graphene-based label-free voltammetric immunosensor for sensitive detection of the egg allergen ovalbumin
  8. Leblanc, D., Houde, A., Gagné, M.J., Plante, D., Bellon-Gagnon, P., Jones, T.H., Muehlhauser, V., Wilhelm, B., Avery, B., Janecko, N., Brassard, J. (2014). Presence, viral load and characterization of Torque teno sus viruses in liver and pork chop samples at retail, 178 60-64. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.03.005

    2014 Presence, viral load and characterization of Torque teno sus viruses in liver and pork chop samples at retail