INRAE, France
Dr. Jean-François Hocquette is a distinguished Senior Scientist at the French National Institute for Research on Agriculture, Food and Environment (INRAE). He began his academic journey as an agricultural engineer in 1985, earning dual MSc degrees in Animal Nutrition and Endocrinology from Paris VI and Paris XI Universities, respectively, followed by a PhD in Endocrinology in 1990. Since joining INRA in 1991, Dr. Hocquette has made significant contributions to animal and meat science. He led the “Muscle Growth and Metabolism” research team (1999–2006) focusing on muscle biology, genomics, and beef quality, and later served as Director of the Herbivore Research Unit (2006–2010). Currently, he holds the title of Outstanding Class Research Director at INRAE and manages international collaborations with Australia and New Zealand. Dr. Hocquette’s research portfolio includes over 40 major projects, 290 scientific publications, and multiple books addressing beef and milk quality, consumer attitudes, and sustainable livestock practices. His pioneering work in muscle biomarkers, genomics, and beef tenderness has influenced premium beef production and international grading standards, including Meat Standards Australia. He has collaborated extensively with global experts in Europe, Australia, and Asia and maintains active editorial roles in leading journals such as Meat and Muscle Biology, Viandes et Produits Carnés, and BMC Genomics. A fellow of the French Academy of Agriculture and the French Meat Academy, Dr. Hocquette’s research has earned worldwide recognition, reflected in ~19,200 citations. His scientific leadership is further highlighted by organizing major international conferences, including the World Congress of Animal Science and the European Federation of Animal Science annual meeting in Lyon (2023).
Profiles: Scopus | Orcid | Google Scholar
Featured Publications
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Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality – N Scollan, JF Hocquette, K Nuernberg, D Dannenberger, I Richardson, … Meat Science 74(1), 17-33, 2006
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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers – JF Hocquette, F Gondret, E Baéza, F Médale, C Jurie, DW Pethick Animal 4(2), 303-319, 2010
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The myth of cultured meat: a review – S Chriki, JF Hocquette Frontiers in Nutrition 7, 507645, 2020
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Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat – Y Geay, D Bauchart, JF Hocquette, J Culioli Reproduction Nutrition Development 41(1), 1-26, 2001
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Live weight, body size and carcass characteristics of young bulls of fifteen European breeds – P Albertí, B Panea, C Sañudo, JL Olleta, G Ripoll, P Ertbjerg, … Livestock Science 114(1), 19-30, 2008
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Enhancing the nutritional and health value of beef lipids and their relationship with meat quality – ND Scollan, D Dannenberger, K Nuernberg, I Richardson, S MacKintosh, … Meat Science 97(3), 384-394, 2014
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Is in vitro meat the solution for the future? – JF Hocquette Meat Science 120, 167-176, 2016
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New indicators of beef sensory quality revealed by expression of specific genes – C Bernard, I Cassar-Malek, M Le Cunff, H Dubroeucq, G Renand, … Journal of Agricultural and Food Chemistry 55(13), 5229-5237, 2007