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Dr Sghaier Chriki
Dr Sghaier Chriki
Assistant Professor, PhD Animal Sciences
Expertise
Animal science, meat quality, livestock farming systems.
Research Unit
Keywords
Animal science, meat quality, livestock farming systems
Ongoing projects
- EcoMeat3G: The objective of this project (Global Guaranteed Grading (3G) of beef and lamb from autonomous, organic or ecological production systems) is to develop innovative livestock practices and a new grading scheme to predict meat eating quality
Teaching duties
- Animal science
- Meat quality
- Animal feeding
- Livestock farming systems
Professional Appointments
- 2018 : Assistant Professor in ISARA
Teaching “Animal Productions” and research in the department of Agroecology. - 2017: Researcher Associate in University of Angers
Teaching in the “Biological Engineering” department of Angers ‘university, and research in the Zootechnical team of ESA [High School of Agricultural of Angers] (31) - 2015: Researcher Associate in the National Institute of Agronomy of Toulouse (ENSAT)
Teaching in the “Animal Science” department of ENSAT, and research in the Nutrition and Digestive Ecosystems (NED) team of INRA (National Institute for Agricultural Research)
Education
- 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
2023
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- Sghaier Chriki, Marie-Pierre Ellies-Oury, Sami Ghnimi. Les insectes dans l’alimentation animale. Une voie prometteuse pour un élevage plus durable. Techniques de l'Ingénieur Agroalimentaire, 2023, Filière de production : produits d'origine animale, pp.F9500 V1. ⟨10.51257/a-v1-f9500⟩. ⟨hal-03986258⟩
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- Jingjing Liu, Sghaier Chriki, Moïse Kombolo, Matteo Santinello, Sérgio Bertelli Pflanzer, et al.. Consumer perception of the challenges facing livestock production and meat consumption. Meat Science, 2023, 200, pp.109144. ⟨10.1016/j.meatsci.2023.109144⟩. ⟨hal-04009486⟩
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- Georgia Forsyth Sijpestijn, Alexander Wezel, Sghaier Chriki. L'agroécologie peut-elle contribuer à satisfaire nos besoins en protéines d’ici 2050 ?. Viandes & Produits Carnés, 2023, VPC-2022-3845. ⟨hal-04000354⟩
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2022
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- Valentine Bourdrez, Sghaier Chriki. Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la "viande in vitro" et des insectes. INRAE Productions Animales, 2022, 35 (3), pp.217-236. ⟨10.20870/productions-animales.2022.35.3.7265⟩. ⟨hal-03920241⟩
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- Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François J.-F. Hocquette. Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?. Animal Frontiers, 2022, 12 (1), pp.35-42. ⟨10.1093/af/vfac002⟩. ⟨hal-03662584⟩
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- Nathalia da Silva Rodrigues Mendes, Eliane Teixeira Mársico, Tatianne Ferreira de Oliveira, Marie-Pierre Ellies-Oury, Jean-François J.-F. Hocquette, et al.. La production de viande bovine au Brésil et ses perspectives de développement. Viandes et Produits Carnés, 2022, pp.VPC-2022-3841. ⟨hal-03920206⟩
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- Cannelle Gousset, Emilie Gregorio, Bérangère Marais, Auriane Rusalen, Sghaier Chriki, et al.. Perception of cultured “meat” by French consumers according to their diet. Livestock Science, 2022, 260, pp.104909. ⟨10.1016/j.livsci.2022.104909⟩. ⟨hal-03695657⟩
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- Élise Hocquette, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Jean-François J.-F. Hocquette. Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments. Meat Science, 2022, 188, pp.108776. ⟨10.1016/j.meatsci.2022.108776⟩. ⟨hal-03658690⟩
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- Giuseppe Pulina, Mondina Francesca Lunesu, Giacomo Pirlo, Marie-Pierre Ellies-Oury, Sghaier Chriki, et al.. Sustainable production and consumption of animal products. Current Opinion in Environmental Science & Health, 2022, 30, pp.100404. ⟨10.1016/j.coesh.2022.100404⟩. ⟨hal-03877202⟩
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- Georgia Forsyth Sijpestijn, Alexander Wezel, Sghaier Chriki. Can agroecology help in meeting our 2050 protein requirements?. Livestock Science, 2022, 256, pp.104822. ⟨10.1016/j.livsci.2022.104822⟩. ⟨hal-03764732⟩
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