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Savard, Tony, Ph.D.

Food Microbiologist

Contact Information:

3600 Casavant Blvd W
Saint-Hyacinthe, Quebec J2S 8E3
Telephone: 450-768-7978
Fax: 450-768-7851
Email: tony.savard@agr.gc.ca

Areas of Expertise:

  • killer yeasts
  • fermentation
  • sauerkraut
  • lactic acid bacteria
  • fermented vegetables
  • starter
  • spoilage yeasts
  • probiotics
  • lactobacillus reuterii
  • kefir
  • chitosan
  • kim chi

Current Projects:

  • Enhancement/preservation of the quality of fruits and vegetables by lactic fermentation and other biological tools
  • Conservation of garlic by lactic fermentation and increase in quality attributes
  • Control of food-borne pathogens in fruits and vegetables by bacterial competition and biological tools

Research publications

2015

2010

2009

Other science related publications

2016

  • Lapointe, C., Deschênes, L., Ells, T.C., Bisaillon, Y., and Savard, T. (2016). "Complex microbial ecology in the food processing industry: a competitive multiculture biofilm for meat processors.", Biofilms 7, Porto, Portugal, 26-28 June, 2016, pp. 230. (Abstract)

2015

  • Ells, T.C., Bezanson, G.S., Deschênes, L., and Savard, T. (2015). "Surface type and inoculum level impacts the integration of Escherichia coli strain 0811 into complex biofilm communities formed under simulated meat processing conditions.", IAFP Conference 2015, Portland, Oregon, USA.

2014

  • Deschênes, L., Savard, T., Lapointe, C., Chabot, D., Zareifard, M.R., Saint-Germain, F., and Barrette, J. (2014). "Challenges in investigating nanoparticles as antimicrobial in Food Packaging. ZnO case study.", Eco-sustainable Food Packaging Based on Polymer Nanomaterials International Conference, Roma, Italy, February 26-28, 2014.
  • Deschênes, L., Savard, T., Lapointe, C., Chabot, D., Zareifard, M.R., St-Germain, F., and Barrette, J. (2014). "Challenges in investigating nanoparticles as antimicrobial in Food Packaging. ZnO case study.", Eco-sustainable Food Packaging Based on Polymer Nanomaterials International Conference, Roma, Italy, February 26-28, 2014.
  • Gagné, M.-J., Brassard, J., Barrette, J., and Savard, T. (2014). "Risk Mitigation in Vegetables Fermentation with Sodium Reduction; A Viral Perspective.", Food Micro 2014, Nantes, France, September 1-4, 2014, Presentation. (Poster)
  • Savard, T., Lapointe, C., Barrette, J., Deschênes, L., Chabot, D., and St-Germain, F. (2014). "A competitive advantage in microbial consortia and biofilm; lactic acid bacteria resistant to nanoparticles.", Food Micro 2014, Nantes, France, September 1-4, 2014. (Abstract)
  • Savard, T., Lapointe, C., Barrette, J., Deschênes, L., Chabot, D., and St-Germain, F. (2014). "A competitive advantage in microbial consortia and biofilm; lactic acid bacteria resistant to nanoparticles.", Foodmicro 2014, Nantes, France, Sept 1-4, 2014. (Abstract)

2013

  • Savard, T., Barrette, J., Brassard, J., and Gagné, M.-J. (2013). "Lactic Starter Ensure Safety in Low Sodium Fermented Vegetables.", Microbial Diversity 2013: Microbial Interactions in Complex Ecosystems, Turin, Italy, October 23-25, 2013, Oral Presentation, pp. 124-127.

2010

  • Savard, T. (2010). "Fermented Food and Beverages: Vegetables applications.", in Heldman, D.R. (ed.) - Encyclopedia of Biotechnology in Agriculture and Food, CRC Press Taylor & Francis.
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