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.

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:

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3
Canada
(450) 768-7999

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Careers

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
Commercialization Officer
Agriculture and Agri-Food Canada

 

Research Scientist
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 Lamia L'Hocine
Research Scientist
Agriculture and Agri-Food Canada

 

Image Louis Sasseville
Research Scientist
Agriculture and Agri-Food Canada

 

Image Marie-Claude Gentès
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

 

Image Pierre Ward
Research professional
Agriculture and Agri-Food Canada

 

Image Tony Savard
Research Scientist
Agriculture and Agri-Food Canada

 

Publications

  1. 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

  2. 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

  3. 2020 ASAS-CSAS-WSASAS Virtual Annual Meeting & Trade Show, Webinar Series, July 28-30.

    2020 - View publication details

  4. 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

  5. 2019 Ontario Ministry of Agriculture, Food and Rural Affairs - FOOD SAFETY RESEARCH FORUM; October 9, Guelph, Ontario, Canada

    2019 - View publication details

  6. 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

  7. N/A

    2019 - View publication details

  8. 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.
    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

    2019 - View publication details

  9. 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

  10. Gulati, T., Datta, A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166, 119-138.

    2019 - View publication details