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Mohammed Gagaoua

Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;
I am a meat/animal (food) scientist at Teagasc, Dublin, Ireland. My primary research activities on the sensory eating qualities of meat and their evaluation by consumers intend to develop a better understanding of the mechanisms underpinning meat tenderization. I develop modelling/statistical approaches that consider the rearing and post-slaughter practices (continuum from farm-to-fork) and identification of the main drivers of the final eating qualities of beef and other species.
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