Dr. Mohammed GAGAOUA is currently a researcher at INRAE, St-Gilles, France. He received his food engineering degree at Constantine University, Algeria. In 2009, he started a high postgraduate diploma before receiving his Ph.D. in 2015 on meat 
and muscle biochemistry at INRA research Centre, France, and Constantine University. He worked as a lecturer at Bejaia University from 2011 to 2014, as an associate professor at “University Mentouri Constantine” from 2012 to 2017, before moving to INRA Auvergne-Rhône-Alpes, France. In February 2019, he moved to Teagasc Food Research Centre, Ashtown, Dublin, Ireland as a research officer before his appointment in October 2022 as a permanent researcher at INRAE, France. As a career achiever, he was runner-up in 2015 for the International Meat Secretariat Award; he received the ICoMST2018 award by Robin Shorthouse for outstanding contribution to advancing Meat Science and the ICoMST2018 Meat Science journal award for best presentation in Australia. He has published more than 130 peer-reviewed papers in international journals, edited 2 books; has 20 book chapters, 60 proceedings, along with numerous contributions in national and international conferences. He is scientific editor and member of editorial boards of several journals including Meat Science, Chemical and Biological Technologies in Agriculture,...etc.