Scientific African Team
Auvergne-Rhône-Alpes, INRA, FranceSpecialty:
Agriculture and Food Security
Mohammed Gagaoua is a young researcher on muscle biochemistry and meat quality at INRA Auvergne-Rhône-Alpes research centre. His research is focused on the use of proteomics in the field of muscle to meat conversion and the development of fast and efficient aqueous techniques for protein purification and their use in food industry. He worked as a lecturer at Université de Béjaia from 2011 to 2014, as an associate professor at Université Mentouri Constantine from 2012 to 2016 before moving to INRA Auvergne-Rhône-Alpes to manage a project about the farmgate to fork continuum data to understand beef quality variability using rearing factors and carcass properties based on metadata. The academic appointments of Mohammed Gagaoua are animal and food sciences, food biotechnology, meat and meat products and foodomics. His main research interests are proteomics of meat quality, novel strategies to improve meat quality, protein biomarkers of meat qualities, and use of plant proteases as meat-tenderizing agents
His current research activities are at the interface of chemistry and biology with a focus on the use of protein biomarkers quantified by western-blotting, Dot-Blot and reverse phase protein arrays (RPPA) to manage meat quality and also to understand the mechanisms behind meat tenderizing. Mohammed Gagaoua managed several projects such as DromaFibres (2014-2016) about “Biochemical and immuno-histological characterization of muscle MyHC fibers of Algerian one-humped dromedary”, PlantFoodAse (2016) about “Plant proteases purification using Three Phase Partitioning and their use as meat tenderizing and milk-clotting agents”, S3-BAuCAVE (2017-2019) about the relationships between rearing practices with bovine carcass and meat qualities.
As a career achiever, Dr. Gagaoua has been appointed in 2015 for the International Meat Science Award; he received the ICoMST2018 award by Robin Shorthouse for outstanding contribution to advancing Meat Science and the ICoMST2018 Meat Science award for best presentation. He has published more than 60 publications among them 43 peer-reviewed papers in international journals, 6 book chapters and has more than 40 communications in national and international congresses.