Dr. Isabelle Diane Marie Gangnat

Responsible for the course on meat production, quality and transformation

Trouble shooting on meat quality problems

Research on the relationship between production characteristics and meat quality

Research on transformation methods to improve healthiness, taste and convenience

Research on methods for determining meat quality

beef

veal

mutton

pork

chicken

food

cured meat

processed products

BSc Agronomy

BSc Food Sciences

Meat production, transformation and quality

effect of upstream production techniques on meat quality (breed, production methods)

methods to investigate meat quality

Slaughter techniques

transformation methods (innovative and traditional)

marketing and consumer behavior