Pilot plants: Industrial Program of the Saint-Hyacinthe Research and Development Centre

Microwave oven
Ohmic heating
Pulsed electric field
Process monitoring laboratory
Mini plant (80 m2)

The Industrial Program has multifunctional pilot plants which contain equipment designed to carry out the processes used in almost every sector of the food industry.

Between 2016 and 2018, an investment exceeding $20 million was used to upgrade the plant equipment. The upgrade modernized and improved plant scientific and technology capacity, allowing federal researchers to better support innovation, adoption and sustainability in the sector.

The pilot plants provide facilities that foster innovation and direct support to the food processing industry. This includes the development of new or improved products, adopting technologies that boost productivity and support for new companies.

Our plant staff members form a dynamic, multidisciplinary team.

Access the complete list of equipment.

Overview of available processes

Program clients can process a variety of products. The following is a non-exhaustive list of processes available through the Program.

  • Biomass and metabolite production
  • Cheesemaking and cheese aging
  • Coagulation
  • Cooking
  • Drying
  • Evaporation
  • Fermentation
  • Filtration
  • Freeze drying
    • Freezing
    • Grinding
    • High-pressure processing
    • Homogenization
    • Irradiation
    • Mixing, emulsification
    • Packaging and processing
    • Pasteurization (thermal, filtration, Ultra High Pressure)
    • Pressing
    • Smoking
    • Sterilization (canning, UHT, aseptic processes)
    • Texturization, extrusion
    • Three-phase centrifugation (liquid-liquid-solid)
    • Two-phase centrifugation (liquid-liquid, solid-liquid)

Access the complete list of equipment and their characteristics.

Products produced in the pilot plants

The following is a list of some of the products produced in the pilot plants.

  • Bacterial cultures
  • Breads
  • Breakfast cereals
  • Butter
  • Cakes
  • Canned fruits, vegetables and meat
  • Cheese
  • Condiments (sauces, ketchup, mustard)
  • Cookies
  • Hams, sausages, pâtés
  • Ice cream
  • Jams
  • Juices
  • Margarine
  • Milk (powdered, cold pasteurized, condensed)
  • Mousses
  • Pasteurized prepared meals
  • Powdered and liquid ingredients
  • Prepared fresh vegetables
  • Pudding
  • Sauces
  • Snacks
  • Yogurt

Various fees apply, as well as AAFC’s Remission Policy for fees under the Service Fees Act. If your project can be conducted in the facilities, a cost estimate will be sent to you before the project begins.

Contact Information

Contact the service manager to find out if your food processing, process modification, and/or R&D project can be carried out in the pilot plants.

Equipment purchases and used equipment

Contact the service manager if the equipment you are looking for is not on the list above. Your suggestions will help the program prioritize equipment purchases for the needs of Canadian industries.

Also, the program sometimes disposes of equipment which is then sold online. GCSurplus sells a wide selection of Government of Canada surplus assets to the general public.

As well, if you are an equipment supplier, please visit Buyandsell.gc.ca to bid on equipment tenders.