Dr. Thierry Astruc is a senior scientist at the French National Institute for Agriculture, Food and Environment Research (INRAE). He is part of the “Sciences for food, bioproducts and waste engineering” division and is the head of the “Imaging and Transfers” science team of the “Quality of Animal Products” research Unit. He is interested in future food design and on the impact of process routes on the structure and composition changes in meat products, and on their effects on sensory, processability and nutritional properties.

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Dr Astruc is involved in the working group of the “Liaison centre for the meat processing industry “in the E.U. related to meat products and meat preparation (CE 853/2004).  He is member of the AFNOR (French standardization) commission V46V related to meat and meat products and of subcommittees of the ISO/TC 34/SC 6 – Meat, Poultry, Fish, Eggs and their products. He is French contact person for the International Congress of Meat Science and Technology (ICoMST) which take place every year in a different country. To date, Dr Astruc has published 80 papers in peer-reviewed journals, and 13 book chapters.