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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).
Latest publications
Journal articles
2024
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- Florence Akinmeye, Sghaier Chriki, Changqi Liu, Jing Zhao, Sami Ghnimi. What factors influence consumer attitudes towards alternative proteins?. Food and Humanity, 2024, 3, pp.100349. ⟨10.1016/j.foohum.2024.100349⟩. ⟨hal-04749499⟩
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- Sghaier Chriki, Asmaa Alhujaili, William Hallman, Vincent Payet, Marie-Pierre Ellies-Oury, et al.. Attitudes toward artificial meat in Arab countries. Journal of Food Science, In press, ⟨10.1111/1750-3841.17559⟩. ⟨hal-04830145⟩
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- Nathalia da Silva Rodrigues Mendes, Renato Rodrigues Silva, Tatianne Ferreira de Oliveira, Marie-Pierre Ellies-Oury, Jean-François Hocquette, et al.. Does transport stress have any effect on carcass quality of Nellore cattle ( Bos taurus indicus ) in Brazil? - A case study. Translational Animal Science , 2024, 8, pp.txad134. ⟨10.1093/tas/txad134⟩. ⟨hal-04526420⟩
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- Sami Ghnimi, Marie-Pierre Ellies-Oury, Sghaier Chriki. Insectes dans l’alimentation humaine - Transformation et qualité. Techniques de l'Ingénieur Agroalimentaire, 2024, pp.F9502v1. ⟨10.51257/a-v1-f9502⟩. ⟨hal-04600764⟩
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- Jean-François Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury, Fang Fang, Antti Knaapila. Editorial: Food of the future: meat and dairy alternatives. Frontiers in Nutrition, 2024, 11, pp.1382337. ⟨10.3389/fnut.2024.1382337⟩. ⟨hal-04526386⟩
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- Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, Marie-Pierre Ellies-Oury. Review: Will “cultured meat” transform our food system towards more sustainability?. Animal, In press, pp.101145. ⟨10.1016/j.animal.2024.101145⟩. ⟨hal-04530893⟩
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- Jean-François Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury. La « viande de culture » : ce que nous savons et ce qu’il faudrait savoir. Volet B : qualités extrinsèques de la « viande de culture ». Cahiers de Nutrition et de Diététique, 2024, 59 (1), pp.47-56. ⟨10.1016/j.cnd.2023.11.003⟩. ⟨hal-04391519⟩
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- Anne-Katrin Jacobs, Hans-Wilhelm Windhorst, Julia Gickel, Sghaier Chriki, Jean-François Hocquette, et al.. German consumers’ attitudes toward artificial meat. Frontiers in Nutrition, 2024, 11, pp.1401715. ⟨10.3389/fnut.2024.1401715⟩. ⟨hal-04609420⟩
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- Sishir Kamalapuram, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette, Andrew Wan, et al.. Editorial: Novel trends in cultured meat research. Frontiers in Nutrition, 2024, 11, pp.1452643. ⟨10.3389/fnut.2024.1452643⟩. ⟨hal-04650008⟩
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- Minsu Kim, Hyun Young Jung, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François Hocquette, et al.. Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat. Meat and Muscle Biology, 2024, 8 (1), pp.17645. ⟨10.22175/mmb.17645⟩. ⟨hal-04646311⟩
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