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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
INRAE, UMR Herbivores, Team PERAQ
Keywords
Consumer perception, Beef quality, Meat alternatives
Ongoing projects
- 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 Appointments
- 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)
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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- Moïse Kombolo Ngah, Sghaier Chriki, Marie-Pierre Ellies-Oury, Jingjing Liu, Jean-François Hocquette. Consumer perception of “artificial meat” in the educated young and urban population of Africa. Frontiers in Nutrition, 2023, 10, pp.1-17. ⟨10.3389/fnut.2023.1127655⟩. ⟨hal-04073530⟩
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- Jingjing Liu, João M Almeida, Nicola Rampado, Begoña Panea, Élise Hocquette, et al.. Perception of cultured “meat” by Italian, Portuguese and Spanish consumers. Frontiers in Nutrition, 2023, 10, pp.1043618. ⟨10.3389/fnut.2023.1043618⟩. ⟨hal-04138697⟩
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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, pp.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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