Research projects (Saint-Hyacinthe Research and Development Centre)
The Saint-Hyacinthe Research and Development Centre (Saint-Hyacinthe RDC) supports innovative research, development and technology transfer activities relevant to one of nine Agriculture and Agri-Food Canada Sector Science Strategies.
The Saint-Hyacinthe RDC 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 and 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.
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 processing by products.
|Project number||Lead researcher||Project title||Budget*||Duration: start||Duration: end|
|J-000508||Brassard, Julie||Identification and characterization of potentially zoonotic enteric viruses in piglets in breeding herds||$0.00||11/20/2013||12/31/2018|
|J-001276||Guévremont, Evelyne||Growth and death modelling of significant foodborne microbial threats under different processing conditions.||$350,700.00||4/1/2016||3/31/2019|
|J-001305||Brassard, Julie||Use of probiotics against rotavirus infections and evaluation of the immune response using an in vitro model||$99,225.00||4/1/2016||3/31/2019|
|J-001330||Britten, Michel||Alteration of the dispersion of fat to enhance the attributes of Canadian cheeses: Proof of concept||$79,800.00||4/1/2016||3/29/2019|
|J-001354||Clément, Alain||Optical fingerprinting as a generic tool for development of food attributes assessment methods||$145,433.00||4/1/2016||3/31/2019|
|J-001359||St-Gelais, Daniel||Characterization of the technological properties of Canadian goat's and sheep's milks and wheys||$176,400.00||4/1/2016||3/31/2019|
|J-001385||Arcand, Yves||Impact of varietal differences of oat on bioactive peptides generation by a dynamic in vitro protein digestion process||$158,748.00||4/1/2016||3/31/2019|
|J-001806||Germain, Isabelle||Valorisation of agricultural residues in the development of edible coatings as protective barriers and carrier for additional nutritional attributes for Canadian vegetables||$49,997.00||4/2/2018||3/31/2020|
|J-001815||Ngapo, Tania||A nutritious modern pemmican and a stepping stone to other traditional meat products. Phase I: Impact of cooking and drying on select nutritional analyses and the debut of data compilation of indigenous meat product information||$240,000.00||5/1/2018||3/31/2021|
|J-001979||L'Hocine, Lamia||Allergenicity considerations in glabrous canary seed||$48,505.01||4/9/2018||4/3/2019|
|*: The budget amount represents the forecast total project costs (not actual spending), including any offsets by revenues received from outside agencies/partners. It includes operations and maintenance funds used to purchase goods or services. It does not include salary dollars for staff working on the projects or any grant or contribution funds provided to outside partners for work on the projects.|
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