Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
The research of Dr. Mohammed GAGAOUA 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. His research interests 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. As a career achiever, Dr. Gagaoua has received the International Meat Science Award in 2015, 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.