The Dr. Sghaier Chriki

Dr Sghaier Chriki
Assistant Professor, Dr in Animal Sciences

Expertise
Animal science, meat quality, livestock farming systems, cultured meat (FAO-WHO Expert)

Research Unit

INRAE, UMR Herbivores, Team PERAQ

Keywords

Consumer perception, Beef quality, Meat alternatives, Cultured Meat

Ongoing research projects or lately completed

• OABov-AURA (2022-2024): Adequacy of local supply to consumer expectations in terms of beef quality in the Auvergne-Rhône-Alpes region – Place of meat from young animals). Partners: Institut de l’Elevage; INRAE; AURA Elevage; Interbev AURA.
• NEMOS (Erasmus+ project) (2022-2024): A new educational model for acquisition of sustainability competences through service-learning. Partners: University of Navarra – Spain; University of Pisa – Italy; Technical University of Graz – Austria; Technical University of Dublin – Ireland)

Teaching duties

• Livestock performance
• Quality of animal products

Professional experience and studies

• Since 2023: Researcher at INRAE – UMR Herbivores – Team PERAQ – Farming practices, Robustness, Adaptation and products Quality
• Since 2018: Associate Professor in Animale Sciences at ISARA
• 2017 – 2018: Associate Researcher at the University of Angers
• 2015 – 2016: Researcher Associate at the National Institute of Agronomy of Toulouse (ENSAT)
• 2013: PhD Food Sciences
  Blaise Pascal University in Clermont-Ferrand (France)
  Subject: Meta-analysis of muscle characteristics to predict the quality of beef.
  Partnership:
  • INRA [National Institute for Agricultural Research] (Theix-France)
  • UNCEIA [National Union of Cooperative Breading and Artificial Insemination] (Paris-France)

  Funding: CIFRE (UNCEIA).

• 2009: Master in Nutrition & Food Science
  Blaise Pascal University in Clermont-Ferrand [France]
  Second year of Master in which we treated various subjects such as Food processing, Food safety.
  Sensory and nutritional quality of food..
• 2008: License (L1, L2, L3) and Master1 in Nutraceutical (Functional Foods) University of Pharmacy Rennes [France]
  Three years (L1, L2, L3) in which I obtained a License in Nutraceutical and directly started my first year to gain a master degree (Master1) in the same specialty. In those years, we looked up on a diversity of subjects including Biochemistry, regulation and marketing of functional foods (Nutraceuticals).