Sghaier CHRIKI

Professor and researcher in animal science

Expertise

Consumer perception, meat quality, alternatives to animal products, cultured meat (FAO-WHO expert)

Research unit

INRAE, Herbivores Joint Research Unit, PERAQ Team

Keywords

Consumer perception, Beef quality, Meat alternatives, Cultured meat

Ongoing or recently completed projects

OABov-AURA (2022-2024) : Matching local supply with consumer expectations in terms of beef quality in the Auvergne-Rhône-Alpes region – The place of meat from young animals (Partners: Institut de l’Elevage; INRAE; AURA Elevage; Interbev AURA)
NEMOS (2022-2024) : A new educational model for acquiring sustainability skills through service learning (Partners: University of Navarra – Spain; University of Pisa – Italy; Graz University of Technology – Austria; Dublin Institute of Technology – Ireland)

Teaching activities

Livestock performance
Quality of animal products

Professional experience and education

Since 2023 : Associate Researcher, INRAE – at the Joint Research Unit on Herbivores 1213 – Peraq Team (Livestock Farming Practices, Robustness, Adaptation, and Product Quality)
Since 2018 : Lecturer-researcher at ISARA
2017-2018 : Lecturer-researcher: University of Angers
2015-2016 : Lecturer-researcher: INP-ENSAT (National School of Agronomy of Toulouse)

Formation

2010–2013 : Blaise Pascal University, Clermont-Ferrand, PhD in Food Science.
Meta-analysis of muscle characteristics to predict beef quality.
Partnership: INRA (Theix) and Allice (Paris). CIFRE funding (ANR-Allice).
Subject: The aim of this thesis was to improve the prediction of beef tenderness through meta-analysis based on the biochemical characteristics of muscle.
2009 : Blaise Pascal University, Clermont-Ferrand
Master’s degree in Nutrition and Food Science
Microbiology, food knowledge, processing, sensory and nutritional qualities, etc.
2008 : Rennes Faculty of Pharmacy
Master’s 1 in Nutrition and Health
Biochemistry, microbiology, marketing, and regulation of functional foods (nutraceuticals).

Latest publications

Article in a journal

2025

Sghaier Chriki, William Hallman, Jean-François Hocquette, Marie-Pierre Ellies-Oury, Masami Takeuchi. Food culture and cell-culture: technical, ethical and social frontiers. npj Science of Food, 2025, 9 (1), pp.49.

Afifah Hamdan, Mohammad Naqib Hamdan, Sghaier Chriki, Anis Syahirah Mokhtar, Radhiahtul Raehan Mustafa. Insect-based food as alternative protein source: an analysis from the islamic perspective. Journal of Insects as Food and Feed, 2025, pp.1-13.

Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, Marie-Pierre Ellies-Oury. Review: Will “cultured meat” transform our food system towards more sustainability?. Animal, 2025, 19 (Supplement 1), pp.101145.

Jean-François Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury. The differences between cellular foods and animal products derived from livestock farming. Science… and pseudoscience. 2025, 351, pp.16-20.

Stergios Melios, Konstantinos Gkatzionis, Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, et al.. Potential cultured meat consumers in Greece: attitudes, motives, and attributes shaping perceptions. Future Foods, 2025, pp.100538.

Nathalia da Silva Rodrigues Mendes, Mette Christensen, Moïse Kombolo-Ngah, Pascal Faure, Laure Thoumy, et al.. Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM™ beef assessment camera. Meat Science, 2025, 222, pp.109759.

Sabrina Tomasi, Annapia Ferrara, Chiara Mignani, Maria Cantalejo, Carlos Vilches, et al.. Education for sustainable transformation: a multi-actor perspective on higher education institutions’ contribution to agrifood systems. International Journal of Sustainability in Higher Education, 2025,

2024

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, 2024, 89 (12), pp.9711-9731.

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“Livestock farming for agroecology and sustainable food” published by France Agricole

At a time when the general public is calling for a shared initiative referendum on animals, a collective of French scientists—23 researchers, teachers, engineers, and veterinarians from various institutions (Bordeaux Sciences Agro, Isara, VetAgroSup, AgroSup Dijon, INRAE, CREDOC, Institut Pasteur, Ministry of Agriculture and Food, Académie Vétérinaire de France, etc.), have contributed their expertise on the latest research findings concerning:

nutrition (and more specifically the role of animal products, particularly meat, in human nutrition),
food quality and safety,
animal welfare (from breeding to slaughter),
the impact of livestock farming on the planet,
the evolution of livestock farming with agroecology,
the environmental and nutritional impact of animal product substitutes (such as plant-based steaks or in vitro meat), etc.

Without seeking to defend all livestock farming practices, for which they propose avenues for progress and areas for improvement in public policy, the authors of this book defend a certain vision of livestock farming and the economic, social, cultural, and environmental services it provides.