Saint-Hyacinthe Research and Development Centre
The Saint-Hyacinthe Research and Development Centre in Saint-Hyacinthe, Quebec is one of Agriculture and Agri-Food Canada's network of 20 research centres. The Centre focuses on conducting research and developing methods to preserve food and maintain its quality, and to process food safely and efficiently. Research is also conducted on food ingredients having health and other benefits beyond basic nutritional values.
Food safety is also a major area of research, and in doing this work, the Centre collaborates with the University of Montreal's Faculty of Veterinary Medicine and the Canadian Food Inspection Agency.
Through the Centre's Industrial Program, pilot plants are leased to agri-food companies in support of their small-scale food processing and testing needs. In addition, the Centre also provides extensive information retrieval and analysis services (in French only) through Initia Foundation (formerly known as the Governors' Foundation).
Areas of Research
The Saint-Hyacinthe Research and Development Centre helps Canada's food industry to become more competitive by conducting extensive research in the area of food processing and safety. The Centre also promotes technology development and transfer by making scientific and technical staff available to Canadian industry on various research and development projects.
The Centre's areas of core research are aligned with national priorities to help the sector adapt and remain competitive in domestic and global markets. Greater participation in research networks and industry-led partnerships expands the Centre's innovation capacity.
Research and Innovation for Safe Food
- Developing new processing techniques and new products
- Developing and highlighting processed functional products that improve the health of consumers
- Mastering the risks associated with pathogens in food processing
- Conducting research to identify, characterize and control food allergens, ensure operational traceability and the safety of fresh products
From Farm to Fork - Supporting the Agri-Food Industry
- Designing projects to improve the energy efficiency of food production processes, and that preserve and improve the quality of food
- Conducting research on foods for taste, smell and texture as well as their health properties
- Studying the expectations of consumers regarding food quality and convenience, including storage
- Other areas of study: bioactive molecules, dairy ingredients, biopolymers, spectral analysis and the structure-property relationship of biomolecules
Facts, Figures and Facilities
- 8,030 square metre building
- Industrial Program
- 3,200 square metres of pilot plants for food processing
- 94-seat multimedia auditorium
- Crossroads for Food Innovation Technology facility comprising four laboratories, four pilot plants and associated offices
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Please attach your cover letter and your resume.
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3600 Casavant Boulevard West
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