Sghaier Chriki
Présentation
I a Professor in Animal Science at Higher school of Agronomy called: Isara (in Lyon, France). I am also a Reseracher at INRAE (a public research institute working for the coherent and sustainable development of agriculture, food, and the environment) in the Herbivores Research Unit. I have a PhD in Nutrition and Food Sciences from the University of Blaise Pascal [France].
My work focuses on meat quality and consumer expectations related to beef quality. I also deal, since few years, with meat alternatives properties (safety, sensory and nutritional quality), consumer attitudes and potential acceptance toward cultured meat.
Publications
Publications
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Methodological Handbook in Food Sustainability through Service-learningVerlag der Technischen Universität Graz, 2024, 978-3-85125-988-9. ⟨10.3217/978-3-85125-988-9⟩ |
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Food of the Future: Meat and Dairy AlternativesFrontiers, 2024, Frontiers Research Topics, ⟨10.3389/978-2-8325-4563-8⟩ |
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Manuel méthodologique sur la durabilité alimentaire par le biais de l'apprentissage par le serviceVerlag der Technischen Universität Graz, 2024, ⟨10.3217/978-3-85125-716-8⟩ |
L'élevage pour l'agroécologie et une alimentation durableFrance Agricole, 2020, 978-2-85557-729-6 |
Chapter 5 - What should the properties of cultivated meat be?Cellular Agriculture: Technology, Society, Sustainability and Science, Elsevier, pp.65-75, 2024, 978-0-443-18767-4. ⟨10.1016/B978-0-443-18767-4.00009-3⟩ |
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Une alimentation sans agriculture demain : la « viande » produite en laboratoire ?Le Démeter 2023 : Agriculture et alimentation, la durabilité à l’épreuve des faits, IRIS éditions, pp.141-159, 2023 |
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What do we know today about cultured muscle to produce meat and its acceptability in the world?New Aspects of Meat Quality - From Genes to Ethics, Elsevier, pp.507-532, 2022, ⟨10.1016/B978-0-323-85879-3.00002-7⟩ |
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Should and will “cultured meat” become a reality in our plates?Emerging Sources and Applications of Alternative Proteins, 101, Elsevier, pp.181-212, 2022, Advances in Food and Nutrition Research, ⟨10.1016/bs.afnr.2022.04.005⟩ |
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L’Europe : un acteur majeur de l’élevageL'élevage pour l'agroécologie et une alimentation durable, France Agricole, pp.277-294, 2020, 978-2-85557-729-6 |
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Focus sur la « viande in vitro » : est-il possible de nourrir l'humanité en cultivant des fibres musculaires ?L'élevage pour l'agroécologie et une alimentation durable, France Agricole, pp.217-236, 2020, 978-2-85557-729-6 |
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Alimentation du futur : moins de viandes ? et/ou plus d'alternatives ?Université populaire, Réseau Médiathèques CAPI Communauté d'Agglomération Porte de l'Isère, Feb 2025, Bourgoin-Jallieu, France |
Cell-based food: Promises, hopes and reality75. Annual Meeting of the European Federation of Animal Science (EAAP 2024), European Federation of Animal Science (EAAP), Sep 2024, Florence, Italy. pp.949 |
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The Challenges of Lab grown MeatInternational Meat Secretariat - Economics Workshop, International Meat Secretariat, Oct 2024, Paris, France |
Bibliometric analysis of scientific articles related to ‘cultured meat’Book of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, EAAP, Aug 2023, Lyon, France |
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German consumers’ attitudes towards cultured meatBook of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, EAAP, Aug 2023, Lyon, France |
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Cell-based food: claims but uncertaintyForum Internazionale dell'Agricoltura e dell'Alimentazione, Roma Forum Agricoltura 2023 - CIBO ARTIFICIALE, Coldiretti, Nov 2023, Rome, Italy |
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Relationships between ultimate pH, weight, conformation and fatness of carcassesBook of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, INRAE, Aug 2023, Lyon, France |
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Le long chemin des protéines cellulaires de Singapour à ParisJournées Francophones de Nutrition, SFN, Dec 2023, Marseille, France |
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La viande de culture : quelle acceptabilité par les consommateurs ?Journées francophones de nutrition, Société Française de Nutrition, Dec 2023, Marseille (13), France |
Variability in consumer perception of meat and meat substitutesBook of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, EAAP, Aug 2023, Lyon, France |
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Cell-based food: promises and reality.FAO Global Conference on Sustainable Livestock Transformation,, FAO, Sep 2023, Rome, Italy |
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Impacts environnementaux, sociaux et éthiques des aliments à base de cellules cultivées Incertitudes et zones d’ombre autour de la « viande de culture »Journées de Recherches Avicoles, ITAVI, Mar 2024, Tours, France |
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Multivariate analysis of beef carcass quality characteristics processed by a slaughterhouse in Brazil.73th Annual Meeting of the European Federation of Animal Science, EAAP, Sep 2022, Porto, Portugal |
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Perception of cultured meat of Italian, Portuguese and Spanish speaking consumers.73. Annual Meeting of the European Federation of Animal (EAAP 2022), European Federation of Animal Science (EAAP), Sep 2022, Porto, Portugal |
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“Cultured Meat”: Is it possible? Is it good? Is it acceptable? EAAP webinar: What could be the future of “cultured meat”?,EAAP webinar: What could be the future of “cultured meat”?,, EAAP, Feb 2022, Webinaire, Italy |
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Freins et leviers vers une consommation de viande de culture.Journées Françaises de Nutrition,, Société Française de Nutrition, Nov 2022, Toulouse, France |
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Nutritional and sensorial values of meat.Workshop on cultured meat organized by Embrapa, Embrapa, Aug 2022, Webinaire, Brazil |
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“Cultured Meat”: Is it possible? Is it good? Is it acceptable?Webinar of the International Meat Secretariat “In vitro meat: Is it a really a viable alternative?”, International Meat Secretariat, Apr 2022, Webinaire, France |
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Consumer perception of Artificial meat in Africa.73th Annual Meeting of the European Federation of Animal Science, EAAP, Sep 2022, Porto, Portugal |
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Challenges and opportunities of cultured meat.Food 4 Future, Bilbao, FoodTech World Summit. Session: cell cultured protein., Jun 2021, Bilbao, Spain |
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Challenges and opportunities of cultured meat.Groupe de Travail Qualité du Copa-Cogeca, Jun 2021, Bruxelles, Belgium |
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Challenges and opportunities of cultured meatFood 4 Future, Jun 2021, Bilbao, Spain |
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Potential consumer acceptance of meat produced from cultured cells in different countriesScientific Conference “100 years Higher Agricultural Education in Bulgaria”, Congress of Trakia University in Bulgaria, May 2021, Trakia, Bulgaria |
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Chinese consumers’ perspective and potential acceptance toward artificial meat.72th Annual Meeting of the European Federation of Animal Science (EAAP), Davos, Switzerland, August 30th - September 3rd, 2021., Aug 2021, Davos, Switzerland |
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« Viande » Cellulaire. Du labo aux applications : une approche scientifique multidisciplinaire.Colloque initutlé « La « Viande…cellulaire » : Est-ce possible ? Est-ce bon ? Est-ce acceptable ? » organisé par l’Académie d’Agriculture de France et l’Association Française de Zootechnie, en partenariat avec l’Académie Vétérinaire de France et la Société Française de Nutrition., Nov 2021, Paris, France |
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We Need an Holistic, Multi-Criteria and Independent Assessment of What It Is Called “Cultured Meat”TOWARDS THE FUTURE OF FOOD: THE CULTURED MEAT BETWEEN FOOD SAFETY, SUSTAINABILITY AND PUBLIC PERCEPTION, Sep 2021, Parme, Italy |
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Potential consumer acceptance of meat produced from cultured cells in China and FranceGlobal Congress on Agriculture and Horticulture, Aug 2021, Londres, United Kingdom |
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What is the future of meat?.24th International Conference on Food and Processing, October 7th, 2020,, Oct 2020, Webinar, France |
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Will we still eat meat from livestock in the future? International webinar of beef qualityInternational webinar of beef quality., Aug 2020, Londrina, Brazil |
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Multi-criteria beef quality assessment methodology25ème Rencontres autour des Recherches sur les Ruminants, Institut de l'Elevage; INRAE, Dec 2020, Virtuel, France. pp.460-463 |
Prediction of beef sensory quality in FranceBeef meat quality and safety – European and Polish Perspectives Conference, Oct 2012, Varsovie, Poland |
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Méta-analyse des relations entre tendreté et caractéristiques14. Journées Sciences du Muscle et Technologies des Viandes, Nov 2012, Caen, France |
Cluster analysis application in search of muscle biochemical determinants for beef tendernessAdvancing beef safety and quality through research and innovation- ProSafeBeef Final Project Conference, ProSafeBeef. Dublin, IRL., Feb 2012, Dublin, Ireland |
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Prédiction de la tendreté de la viande bovine à partir des caractéristiques biochimiques du muscle et à l'aide d'outils de modélisationSommet de l'élevage, Association pour le Développement de l'Industrie de la Viande (ADIV). Clermont-Ferrand, FRA., 2011, Clermont Ferrand, France |
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Sensory characteristics of beef in France and UK at two cooking temperatures57. International Congress of Meat Science and Technology, Aug 2011, Ghent, Belgium. 714 p |
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Cluster analoysis application in research of muscle biochemical determinants for beef tenderness57. International Congress of Meat Science and Technology (57th ICoMST), Aug 2011, Ghent, Belgium. pp.109 |
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Application d’une analyse en cluster afin de rechercher des déterminants biochimiques du muscle influençant la tendreté de la viande bovine18. Rencontres autour des Recherches sur les Ruminants, Dec 2011, Paris, France |
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Caractéristiques métaboliques et contractiles comparées des muscles Longissimus Thoracis et Semitendinosus de bovins13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France |
Metabolic and contractile characteristics of bovine LONGISSIMUS THORACIS and SEMITENDINOSUS musclesAn international conference organised by ProSafeBeef. Meeting at the Institute of Biological, Environmental and Rural Sciences (IBERS), Oct 2010, Aberystwyth, United Kingdom |
Consumer expectations for beef in the French region Auvergne-Rhône-AlpesBook of Abstracts of the 74. Annual Meeting of the European Federation of Animal Science, Aug 2023, Lyon, France. 29, pp.830, 2023 |
The future of cultured meat and its impact on livestock.2023 |
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Current knowledge and uncertainties about “cultured meat”.2023 |
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State of the art, update and gaps of knowledge about "cultured meat2022 |
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Produire de la chair animale in vitro : pas d’unanimité pour un sujet médiatique2021 |
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Prédiction de la qualité sensorielle de la viande bovineINRAE. 2026 |
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Méta-analyses des caractéristiques musculaires afin de prédire la tendreté de la viande bovineSciences agricoles. Université Blaise Pascal - Clermont-Ferrand II, 2013. Français. ⟨NNT : 2013CLF22335⟩ |
Viande bovine et ses alternatives : Perception des consommateurs et qualitéScience des productions animales. Université Clermont Auvergne (UCA), 2025 |