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The 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
2025
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- 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. ⟨10.1038/s41538-025-00417-8⟩. ⟨hal-05034786⟩
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- Sghaier Chriki, William Hallman, Jean-François Hocquette, Marie-Pierre Ellies-Oury, Masami Takeuchi. De la cellule à l’assiette : les enjeux techniques et sociétaux de la « viande de culture ». Viandes et Produits Carnés, 2025, pp.VPC-2025-41-31. ⟨hal-05453584⟩
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- 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. ⟨10.1163/23524588-bja10228⟩. ⟨hal-05125611⟩
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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, 2025, 19 (Supplement 1), pp.101145. ⟨10.1016/j.animal.2024.101145⟩. ⟨hal-04530893⟩
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- Jean-François Hocquette, Sghaier Chriki, Marie-Pierre Ellies-Oury. Les différences entre les aliments cellulaires et les produits animaux issus de l’élevage. Science .. et pseudo-sciences, 2025, 351, pp.16-20. ⟨hal-04863356⟩
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- 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. ⟨10.1016/j.fufo.2025.100538⟩. ⟨hal-04864662⟩
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- 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. ⟨10.1016/j.meatsci.2025.109759⟩. ⟨hal-04947677⟩
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- 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, ⟨10.1108/IJSHE-04-2024-0245⟩. ⟨hal-05222221⟩
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- C van der Sluis, Jean-François Hocquette, Sghaier Chriki. Review: European consumers’ attitudes towards the benefits of reducing meat consumption – the role of diverse and interconnected drivers. Animal, 2025, 20 (1), pp.101718. ⟨10.1016/j.animal.2025.101718⟩. ⟨hal-05404214⟩
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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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