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  • Comment: This is an improvement over previous versions. The next step is to ensure there are citations for everything and remove things that remain that are not cited. Then, the prose must be re-written in a neutral, non-promotional fashion. Bobby Cohn (talk) 20:31, 30 April 2025 (UTC)
  • Comment: I think it somewhat exasperating that you have not dealt with my previous comment. So I will restate it, expanding a little:
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    I rarely review a second time. When exasperated, then I do. 🇵🇸‍🇺🇦 FiddleTimtrent FaddleTalk to me 🇺🇦‍🇵🇸 21:10, 24 April 2025 (UTC)
  • Comment: YouTube may only be used under exceptional circumstances. Please read and apply WP:YOUTUBE
    All inline links should be removed, please, and turned into references if appropriate, Wikilinks, or external links in a section so named. See Wikipedia:External links. There should be no links pointing to external sources until those in the 'References' section (with the exception of one optional link in any infobox). 🇵🇸‍🇺🇦 FiddleTimtrent FaddleTalk to me 🇺🇦‍🇵🇸 14:37, 20 April 2025 (UTC)
Jean-François Hocquette
Hocquette in 2018
Born (1962-06-30) June 30, 1962 (age 62)
NationalityFrench
EducationInstitut National Agronomique Paris-Grignon; University of Paris VI; University of Paris XI
Alma materUniversity of Paris XI
Known forResearch in muscle biology, meat quality, and sustainable food systems
AwardsAcadémie de la Viande Award (2010); Meats Research Award (ASAS, 2021); International Lifetime Achievement Award (2022); World's Top 2% Scientist, etc.
Scientific career
FieldsAnimal science, meat quality, genomics, sustainable food
InstitutionsINRAE

Jean-François Hocquette (born (1962-06-30)June 30, 1962 in Chamalières, Puy-de-Dôme) is a French animal science researcher specialising in muscle biology, genomics, beef quality, and cellular foods. He is an exceptional class research director at the French National Research Institute for Agriculture, Food and the Environment (INRAE). He currently serves as INRAE's international relations officer for Oceania.

Biography

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Jean-François Hocquette graduated as an agronomist from the National Agronomic Institute of Paris-Grignon (1985). He holds two postgraduate diplomas (DEA): one in animal nutrition (University of Paris VI, 1985), and another in fundamental and cellular endocrinology (University of Paris XI, 1987). He earned a PhD in endocrinology in 1990 and obtained his habilitation to supervise research in 2000. He joined INRA in 1985 as a contract researcher. He was appointed research scientist in 1991 and research director in 2004. From 1999 to 2006, he led the "Muscle Growth and Metabolism" team within the Herbivore Research Unit (URH), and was director of this unit from 2007 to 2010.[1][2] He also worked for the Haut Conseil de l'évaluation de la recherche et de l'enseignement supérieur from 2012 to 2021. Since 2012, he has been editor-in-chief of the journal Viandes et Produits Carnés. Since 2021, Jean-François Hocquette has been a corresponding member of the French Academy of Agriculture and president of the French Association of Animal Production (AFZ).[3][4] He has also been a member of the Meat Academy since 2010 and has served on the board of the International Meat 3G Foundation since 2024.[5] Jean-François Hocquette has been married to Christine Douarre since 1990. They have three daughters: Aurélie, Céline, and Elise Hocquette.

Work

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Research

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Jean-François Hocquette's research focuses on muscle biology, genomics, and consumer preferences related to the sensory quality of beef. He is particularly known for his contributions to research programs aiming to identify predictors of beef sensory quality, such as tenderness[6][7] and marbling,[8] in order to better meet consumer expectations. In this context, he was invited by the Australian beef industry to contribute to the Meat Science Toward 2030 initiative.[9] His work also contributed to the development of the European INTAQT project, which studies the link between product quality and production conditions in poultry and cattle.[10] He also took part in developing recommendations to improve beef quality for the United Nations Economic Commission for Europe (UNECE).[11][12] Jean-François Hocquette has also worked on the challenges posed by the development of cellular foods.[13] In this capacity, he was invited to speak at the FAO Global Conference in September 2023,[14] and was consulted as an expert by a committee of the French Senate.[15] He has frequently been interviewed on this topic, by both print media[16][17] and audiovisual media.[18][19] Jean-François Hocquette also contributed to the development of the premium beef brand Or Rouge, marketed by the company Beauvallet, as reported in the press.[20][21] He is also known for his reflections on livestock sustainability and was invited to join an international expert group on this issue.[22] In an interview with the specialist media All About Feed,[23] he emphasized the importance of grounding public debates on livestock farming in scientific facts, often overshadowed by exaggerated criticisms. He advocates for balancing innovation, environmental stewardship, animal welfare, and food production through a rigorously evidence-based approach. To this end, he is regularly invited to speak at the Beef Forum in Poland.[24]

Institutional and scientific engagement

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Jean-François Hocquette is involved in several learned societies. He served as president of the cattle commission of the European Federation of Animal Science (EAAP) from 2019 to 2021. As president of the French Association of Animal Production (AFZ), he organized both the World Congress on Animal Science and the EAAP Annual Meeting in Lyon in 2023,[25] the success of which was reported in the press.[26] He also sits on the editorial boards of several international scientific journals, including Meat Science, Animal, Meat and Muscle Biology, Livestock Science, and Journal of Integrative Agriculture. He acts as a reviewer for European research projects (FP6, FP7, H2020) as well as for funding agencies such as ANR and ERA-NET. He contributes to various strategic initiatives for the Food and Agriculture Organization of the United Nations (FAO) and organized a workshop[27] with experts and French and European parliamentarians on food system transitions. Jean-François Hocquette has also been involved in the activities of the Sino-French Center on Beef Production.[28] In this capacity, he is regularly invited to China as a keynote speaker to present his research on beef quality.[29][30]

Student supervision

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Jean-François Hocquette has supervised or co-supervised numerous master's, PhD, and postdoctoral students. He has directed or co-directed 12 PhD candidates, several of whom have gone on to become researchers or university lecturers in France or abroad. In 2017, he was appointed Distinguished International Supervisor at the Institute of Food Science and Technology of the Chinese Academy of Agricultural Sciences (CAAS).[31]

Awards and recognition

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Jean-François Hocquette has received several honors for his contributions to animal sciences:

  • Prize from the French Meat Academy in 2010.[32]
  • Key of Animal Science Success from the American Biographical Institute (North Carolina, USA) in 2012
  • Grateful Appreciation from the University of Warsaw (Poland) in 2013
  • Animal Growth and Development Award from the American Society of Animal Science (ASAS) in 2014[33]
  • Certificate of Recognition from the United Nations Economic Commission for Europe (UNECE) in 2014
  • Distinguished Professor and Distinguished International Supervisor at the Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences in 2017
  • Meats Research Award from ASAS in 2021[34]
  • International Lifetime Achievement Award in Animal Science & Meat Science (2022)
  • Lifetime Achievement Award (IRDCP, 2022 & 2024)
  • World's Top 2% Scientist[35]
  • 7 Continents Academic Brilliance Awards (2023)
  • Outstanding Scientist Award from Scientific Laurels[36]
  • Incredible Academicians & Researchers of the World: The World-Class Educators Honors (2023)
  • 10th Academic Achievement Awards (2022)
  • Incredible Scientist of the World, Record Owner (RWIN/2168) in 2022
  • International Scientist Awards on Engineering, Science and Medicine (2022)

Works

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Scientific publications

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Jean-François Hocquette is the author or co-author of over 280 internationally referenced scientific publications, with an h-index of 55 according to Web of Science and 69 according to Google Scholar. He has also co-edited several books, including Indicators of Milk and Meat Quality,[37] The Beef Meat Chain: From Farming to Consumption,[38] and Livestock Farming for Agroecology and Sustainable Diets.[39]

Media appearances and outreach

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Jean-François Hocquette is also recognized for his efforts in science communication. He has delivered over 80 lectures at international conferences and taken part in numerous media interviews, covering topics such as cultured meat, sustainable agriculture, and the societal role of livestock farming.

Some of his public appearances and contributions to science outreach include:

  • A TEDx talk: Will We Eat Artificial Meat in 2050?.[40]
  • The documentary 2050: Will We Really Have to Give Up Meat?,[41] broadcast on RMC Story in April 2022.
  • AgroSmartCampus.[42]
  • Smart Food (2021).[43]
  • Food4Future in Bilbao (2021).[44]
  • The report On the Menu: Artificial Meat on Arte.
  • Should We Allow the Consumption of Cultured Meat? (France 5).
  • What Is Artificial Meat? (BFMTV).
  • Can We Escape Artificial Meat? (Curieux Live)
  • Will We Eat Artificial Meat in 2050? (thematic interview).
  • New Quality Criteria for Meat – presented at the Culture Viande General Assembly, 2017.
  • Potential of Functional Genomics Approaches in Beef Cattle – INRA, 2011.[45]
  • High-Throughput Phenotyping to Improve Genomic Selection – Web-Agri, 2012.
  • Interview with J.-F. Hocquette on Muscle and Meat Research – Universboucherie, 2013.
  • Innovating Alongside SMEs – Innovergne, 2015.[46]
  • Eat Better – lecture at the French Embassy in Bulgaria (2015).
  • Science blog post: Hocquette J.F. (2023).[47]
  • About Cultured Meat, by Jean-François Hocquette, Académie d'agriculture de France, 2024.[48]

Affiliations

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Jean-François Hocquette has been a corresponding member of the French Academy of Agriculture since 2021. He has also been a member of the Academy of Meat since 2010 and a member of the Board of the International Meat 3G Foundation.

References

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  1. ^ "Jean Francois Hocquette". Beefforum. 13 January 2025. Retrieved 30 April 2025.
  2. ^ "Jean-François Hocquette – AMO Team". ISSN Awards. Retrieved 30 April 2025.
  3. ^ "Un nouveau président pour l'Association française de zootechnie". PorcMag. 2024. Retrieved 26 April 2025.
  4. ^ "Jean-François Hocquette : un nouveau président pour l'AFZ". Association Française de Zootechnie. 2021-05-05. Retrieved 2025-04-30.
  5. ^ "Jean-François Hocquette – PeerJ Author Profile". PeerJ. Retrieved 30 April 2025.
  6. ^ Hocquette J.F., Van Wezemael L., Chriki S., Legrand I., Verbeke W., Farmer L., Scollan N.D., Polkinghorne R.J., Rødbotten R., Allen P., Pethick D.W., 2014. Modelling of beef sensory quality for a better prediction of palatability. Meat Science, 97, 316–322
  7. ^ Hocquette J.F., Botreau R., Legrand I., Polkinghorne R., Pethick D.W., Lherm M., Picard B., Doreau M. and Terlouw E.M.C. 2014. Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare. Animal Production Science, 54 (10), 1537–1548
  8. ^ Hocquette J.F., Gondret F., Baéza E., Médale F., Jurie C., Pethick D.W. 2010. Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, identification of putative markers. Animal, 4, 303–319
  9. ^ "Meat Science Toward 2030" (PDF). AMPC. 2022. Retrieved 26 April 2025.
  10. ^ "New scientific research related to the topic of INTAQT". INTAQT. 2022. Retrieved 26 April 2025.
  11. ^ "Thirty-second session of the Specialized Section on Standardization of Meat of UNECE". UNECE. 2022. Retrieved 26 April 2025.
  12. ^ "UNECE Meeting – Meat Quality for a Sustainable Future". UNECE. 2022. Retrieved 26 April 2025.
  13. ^ Chriki S, Hallman W, Hocquette JF, Ellies-Oury MP, Takeuchi M. Food culture and cell-culture: technical, ethical and social frontiers. NPJ Sci Food. 2025 Apr 11;9(1):49. doi: 10.1038/s41538-025-00417-8. PMID: 40210620; PMCID: PMC11985995
  14. ^ "Global Conference on Sustainable Livestock Transformation". FAO. September 2023. Retrieved 26 April 2025.
  15. ^ "Viande in vitro – Table ronde au Sénat". Senate. February 2023. Retrieved 26 April 2025.
  16. ^ "The future of cultured meat and its impact on livestock". Feed and Additive. 2024. Retrieved 26 April 2025.
  17. ^ "La viande in vitro : pas de quoi saliver". Geo. November 2022. Retrieved 26 April 2025.
  18. ^ "Qu'est-ce que la viande artificielle ?". BFMTV. December 2020. Retrieved 26 April 2025.
  19. ^ "Fabrication, promesses, craintes : cinq questions sur la viande artificielle". France Info. December 2020. Retrieved 26 April 2025.
  20. ^ Bruno Carlhian (1 November 2019). "Beauvallet adopts the MSA method". Les Marchés by Réussir. Retrieved 26 April 2025.
  21. ^ "A golden brand for Limousin and a French record". Le Populaire du Centre. 2016. Retrieved 26 April 2025.
  22. ^ "ALEPH 2020 Experts". ALEPH 2020. Retrieved 26 April 2025.
  23. ^ "Livestock farming is wrongly criticised: the science needs to be remembered". All About Feed. 2024. Retrieved 26 April 2025.
  24. ^ "Warsaw call for Europe's implementation of the Denver call for action". Meat the Facts. 2024. Retrieved 26 April 2025.
  25. ^ "Lyon 2023 – EAAP Annual Meetings".
  26. ^ "Lyon, capitale mondiale des sciences animales". 2023. Retrieved 26 April 2025.
  27. ^ Hocquette, Jean-François; Heuzé, Valérie; Tran, Gérard; Dominik, Sylvia (1 September 2023). "Proceedings Food and Feed for the Future" (PDF). Retrieved 21 April 2025.{{cite web}}: CS1 maint: multiple names: authors list (link)
  28. ^ Huang, Yayu & Huo, Yunlong & Hocquette, Jean-François & Meng, Qinxiang. (2015). French experience in development of beef cattle industry. Meat Research. 29. 33–39
  29. ^ Meng, Qingxiang; Makkar, Harinder PS; McKinnon, John; Beck, Paul; Gibb, Daryl; Yang, Wenzhu; Bartle, Steven J.; Madsen, Jørgen; Lehmkuhler, Jeffrey W.; Rethorst, Dave; Burris, Roy; Pethick, David W.; Hocquette, Jean-Francois (2024). "Compte rendu du 1er symposium sur la production de viande bovine de qualité". Viandes & Produits Carnés. 2015. Retrieved 26 April 2025.
  30. ^ "Jean-François Hocquette présente ses recherches sur la viande en Chine". 26 June 2024. Retrieved 26 April 2025.
  31. ^ "Jean-François Hocquette – ISSN International Research Awards". 29 November 2022. Retrieved 26 April 2025.
  32. ^ Académie de la Viande (2010). "Jean-François Hocquette". Académie de la Viande. Retrieved April 21, 2025.
  33. ^ American Society of Animal Science. "Dr. Jean-François Hocquette". ASAS – American Society of Animal Science. Retrieved April 21, 2025.
  34. ^ American Society of Animal Science. "Jean-François Hocquette – Meats Research Award". ASAS – American Society of Animal Science. Retrieved April 21, 2025.
  35. ^ "World's Top 2% Scientists".
  36. ^ "Dr. Jean - François Hocquette | Biography | Scientific Laurels".
  37. ^ Hocquette, Jean-François; Gigli, Silvia, eds. (2005). Indicators of Milk and Meat Quality. Wageningen Academic Publishers.
  38. ^ Jean-François Hocquette, Magalie Ellies-Oury, Louise Farmer, and Brigitte Picard (2021). La chaîne de la viande bovine : de l'élevage à la consommation. Éditions QUAE.{{cite book}}: CS1 maint: multiple names: authors list (link)
  39. ^ Magalie Ellies-Oury, Stéphane Prache, and Jean-François Hocquette (2022). L'élevage pour l'agroécologie et une alimentation durable. Éditions QUAE.{{cite book}}: CS1 maint: multiple names: authors list (link)
  40. ^ Hocquette, Jean-François (2021). "Mangerons-nous de la viande artificielle en 2050?". TED. Retrieved 30 April 2025.
  41. ^ "RMC BFM ▶play".
  42. ^ "Focus on Cultured Meat: Can We Feed Humanity by Growing Muscle Fibers?" (in French). 2021. Retrieved 21 April 2025.
  43. ^ "SMART FOOD – Émission du samedi 25 septembre 2021". B SMART. 25 September 2021. Retrieved 30 April 2025.
  44. ^ "Speakers 2021 – Food 4 Future". ExpoFoodTech. Retrieved 26 April 2025.
  45. ^ "Potential of Functional Genomics Approaches in Beef Cattle". INRAE. Retrieved 26 April 2025.
  46. ^ "Innovating Alongside SMEs – The Research Cluster on Livestock Sector Sustainability". Innovergne. Retrieved 26 April 2025.
  47. ^ "Interview with Jean-François Hocquette: Impacts of Cultured Meat". Écotable. 21 June 2023. Retrieved 26 April 2025.
  48. ^ "À propos de la viande cellulaire, par Jean-François Hocquette". HAL-INRAE. INRAE. 25 July 2024. Retrieved 30 April 2025.
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