Jean-François Hocquette

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Jean-François Hocquette
Born (1962-06-30) June 30, 1962 (age 63)
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 researcher in animal science specialising in muscle biology, genomics, beef quality, and cellular foods. He holds the position of outstanding class research director at the French National Research Institute for Agriculture, Food and the Environment (INRAE), where he also serves as the international relations officer for Oceania.

Biography

In 1990, Jean-François Hocquette earned a PhD in endocrinology from Université Paris XI with a thesis on the influence of nutrition on the metabolic functions of skeletal muscle in veal calves..[1] He joined INRA in 1985 as a contract researcher and 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.[2][3] He worked for the Haut Conseil de l'évaluation de la recherche et de l'enseignement supérieur from 2012 to 2021. He has been editor-in-chief of the journal Viandes et Produits Carnés since 2012. Jean-François Hocquette has been a corresponding member of the French Academy of Agriculture and president of the French Association of Animal Production (AFZ) since 2021.[4][5] He has been a member of the Meat Academy since 2010 and has served on the board of the International Meat 3G Foundation since 2024.[6]

Work

Research

Jean-François Hocquette's research focuses on muscle biology, genomics, and consumer preferences related to the sensory quality of beef. His work has contributed to the identification of predictors of beef sensory quality, such as tenderness[7][8] and marbling,[9] with the aim of aligning production with consumer expectations. In this context, he was invited by the Australian beef industry to participate in the Meat Science Toward 2030 initiative.[10]

Hocquette has contributed to several European and international initiatives. He was involved in the development of the INTAQT project, which studies the link between product quality and production conditions in poultry and cattle[11] He also contributed to the drafting of recommendations for improving beef quality within the framework of the United Nations Economic Commission for Europe (UNECE).[12][13]

His research also addresses the emergence of cellular foods, including cultured meat.[14] In this context, he was invited to speak at the FAO Global Conference in September 2023,[15] and was consulted by a committee of the French Senate.[16]

He has discussed these topics in both print[17][18] and broadcast media.[19][20]

Jean-François Hocquette contributed to the development of the premium beef brand Or Rouge, marketed by the company Beauvallet.[21][22] He has also taken part in discussions on the sustainability of livestock farming and joined an international group of experts working on this topic.[23] In an interview with All About Feed,[24] he emphasized the importance of grounding public debates on livestock farming in scientific facts. He has advocated for an approach that balances innovation, environmental concerns, animal welfare, and food production. n line with this, he is regularly invited to present at the Beef Forum in Poland.[25]

Institutional and scientific engagement

Jean-François Hocquette is involved in several professional and scientific organisations. 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 the World Congress on Animal Science and the EAAP Annual Meeting in Lyon in 2023.[26][27] He contributes to initiatives led by the Food and Agriculture Organization of the United Nations (FAO), including the organisation of a workshop on food system transitions with experts and members of the French and European parliaments.[28] Jean-François Hocquette has been involved in the activities of the Sino-French Center on Beef Production[29] and has presented his research on beef quality at academic and professional events in China.[30][31]

Student supervision

In 2017, he was appointed Distinguished International Supervisor at the Institute of Food Science and Technology of the Chinese Academy of Agricultural Sciences (CAAS).[32]

Awards and recognition

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

  • Prize from the French Meat Academy in 2010[33]
  • Animal Growth and Development Award from the American Society of Animal Science (ASAS) in 2014[34]
  • Meats Research Award from ASAS in 2021[35]
  • Lifetime Achievement Award (IRDCP) in 2022 and 2024[36]
  • World's Top 2% Scientist[37]
  • Outstanding Scientist Award from Scientific Laurels[38]
  • Incredible Academicians & Researchers of the World: The World-Class Educators Honors in 2023[39]
  • ISSN International Lifetime Achievement Award in Animal Science & Meat Science in 2022[40]

Works

Scientific publications

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,[41] The Beef Meat Chain: From Farming to Consumption,[42] and Livestock Farming for Agroecology and Sustainable Diets.[43]

Media appearances and outreach

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?.[44]
  • The documentary 2050: Will We Really Have to Give Up Meat?,[45] broadcast on RMC Story in April 2022.
  • AgroSmartCampus.[46]
  • Smart Food (2021).[47]
  • Food4Future in Bilbao (2021).[48]
  • Can We Escape Artificial Meat? (Curieux Live)[49]
  • Will We Eat Artificial Meat in 2050? (Print of Science Festival)[50]
  • Potential of Functional Genomics Approaches in Beef Cattle – INRA, 2011.[51]
  • High-Throughput Phenotyping to Improve Genomic Selection – Web-Agri, 2012[52]
  • Innovating Alongside SMEs – Innovergne, 2015.[53]
  • Science blog post: Hocquette J.F. (2023).[54]
  • About Cultured Meat, by Jean-François Hocquette, Académie d'agriculture de France, 2024.[55]

Jean-François Hocquette has frequently shared his expertise on cultured meat and meat quality in various interviews and media articles. In an interview with RTBF, he emphasized the difficulty of verifying the safety and nutritional quality of cultured meat.[56] In L’Action Agricole Picarde, he discussed meat quality, stating that breed is not the most decisive factor.[57]

In 2023, he commented on the compatibility of livestock farming with the rise of artificial meat, suggesting the two could potentially coexist.[58] Earlier, in 2013, he expressed skepticism regarding the industrialization of in vitro meat, noting it offered no significant benefits.[59] In 2021, he also contributed to an article in Le Point discussing the potential future of artificial meat.[60]

Affiliations

Jean-François Hocquette has been a corresponding member of the French Academy of Agriculture since 2021[61], a member of the Academy of Meat since 2010[62], and a board member of the International Meat 3G Foundation[63]

References

  1. ↑ Hocquette, Jean-François (1990). Influence de la nutrition sur les fonctions métaboliques du muscle squelettique: étude chez le veau ruminant (PhD thesis) (in français). Université Paris XI.
  2. ↑ "Jean Francois Hocquette". Beefforum. 13 January 2025. Retrieved 30 April 2025.
  3. ↑ "Jean-François Hocquette – AMO Team". ISSN Awards. Retrieved 30 April 2025.
  4. ↑ "Un nouveau président pour l'Association française de zootechnie". PorcMag. 2024. Retrieved 26 April 2025.
  5. ↑ "Jean-François Hocquette : un nouveau président pour l'AFZ". Association Française de Zootechnie. 2021-05-05. Retrieved 2025-04-30.
  6. ↑ "Jean-François Hocquette – PeerJ Author Profile". PeerJ. Retrieved 30 April 2025.
  7. ↑ 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
  8. ↑ 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
  9. ↑ 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
  10. ↑ "Meat Science Toward 2030" (PDF). AMPC. 2022. Retrieved 26 April 2025.
  11. ↑ "New scientific research related to the topic of INTAQT". INTAQT. 2022. Retrieved 26 April 2025.
  12. ↑ "Thirty-second session of the Specialized Section on Standardization of Meat of UNECE". UNECE. 2022. Retrieved 26 April 2025.
  13. ↑ "UNECE Meeting – Meat Quality for a Sustainable Future". UNECE. 2022. Retrieved 26 April 2025.
  14. ↑ 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
  15. ↑ "Global Conference on Sustainable Livestock Transformation". FAO. September 2023. Retrieved 26 April 2025.
  16. ↑ "Viande in vitro – Table ronde au Sénat". Senate. February 2023. Retrieved 26 April 2025.
  17. ↑ "The future of cultured meat and its impact on livestock". Feed and Additive. 2024. Retrieved 26 April 2025.
  18. ↑ "La viande in vitro : pas de quoi saliver". Geo. November 2022. Retrieved 26 April 2025.
  19. ↑ "Qu'est-ce que la viande artificielle ?". BFMTV. December 2020. Retrieved 26 April 2025.
  20. ↑ "Fabrication, promesses, craintes : cinq questions sur la viande artificielle". France Info. December 2020. Retrieved 26 April 2025.
  21. ↑ Bruno Carlhian (1 November 2019). "Beauvallet adopts the MSA method". Les Marchés by Réussir. Retrieved 26 April 2025.
  22. ↑ "A golden brand for Limousin and a French record". Le Populaire du Centre. 2016. Retrieved 26 April 2025.
  23. ↑ "ALEPH 2020 Experts". ALEPH 2020. Retrieved 26 April 2025.
  24. ↑ "Livestock farming is wrongly criticised: the science needs to be remembered". All About Feed. 2024. Retrieved 26 April 2025.
  25. ↑ "Warsaw call for Europe's implementation of the Denver call for action". Meat the Facts. 2024. Retrieved 26 April 2025.
  26. ↑ "Lyon 2023 – EAAP Annual Meetings".
  27. ↑ "Lyon, capitale mondiale des sciences animales". 2023. Retrieved 26 April 2025.
  28. ↑ 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)
  29. ↑ Huang, Yayu & Huo, Yunlong & Hocquette, Jean-François & Meng, Qinxiang. (2015). French experience in development of beef cattle industry. Meat Research. 29. 33–39
  30. ↑ 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.
  31. ↑ "Jean-François Hocquette présente ses recherches sur la viande en Chine". 26 June 2024. Retrieved 26 April 2025.
  32. ↑ "Jean-François Hocquette – ISSN International Research Awards". 29 November 2022. Retrieved 26 April 2025.
  33. ↑ Académie de la Viande (2010). "Jean-François Hocquette". Académie de la Viande. Retrieved April 21, 2025.
  34. ↑ American Society of Animal Science. "Dr. Jean-François Hocquette". ASAS – American Society of Animal Science. Retrieved April 21, 2025.
  35. ↑ American Society of Animal Science. "Jean-François Hocquette – Meats Research Award". ASAS – American Society of Animal Science. Retrieved April 21, 2025.
  36. ↑ "Award Detail". IRDCP. Retrieved 6 May 2025.
  37. ↑ "World's Top 2% Scientists".
  38. ↑ "Dr. Jean - François Hocquette | Biography | Scientific Laurels".
  39. ↑ "Dr. Jean-François Hocquette World Class Scientist Award". Record Owner. 2024-02-06. Retrieved 2025-05-06.
  40. ↑ "Winners of IISTAC 2022". ISSN International Research Awards. 2022-11-22. Retrieved 2025-05-06.
  41. ↑ Hocquette, Jean-François; Gigli, Silvia, eds. (2005). Indicators of Milk and Meat Quality. Wageningen Academic Publishers.
  42. ↑ 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)
  43. ↑ 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)
  44. ↑ Hocquette, Jean-François (2021). "Mangerons-nous de la viande artificielle en 2050?". TED. Retrieved 30 April 2025.
  45. ↑ "RMC BFM ▶play".
  46. ↑ "Focus on Cultured Meat: Can We Feed Humanity by Growing Muscle Fibers?" (in français). 2021. Retrieved 21 April 2025.
  47. ↑ "SMART FOOD – Émission du samedi 25 septembre 2021". B SMART. 25 September 2021. Retrieved 30 April 2025.
  48. ↑ "Speakers 2021 – Food 4 Future". ExpoFoodTech. Retrieved 26 April 2025.
  49. ↑ "Produire de la viande sans tuer des animaux : délire ou réalité ?". Curieux.live (in français). 13 May 2022. Retrieved 30 April 2025.
  50. ↑ "Mangerons-nous encore de la viande en 2050 ?". Pint of Science France (in français). Retrieved 30 April 2025.
  51. ↑ "Potential of Functional Genomics Approaches in Beef Cattle". INRAE. Retrieved 26 April 2025.
  52. ↑ "Le phénotypage à haut débit au service de l'amélioration de la sélection génomique". Web-Agri (in français). 2012. Retrieved 30 April 2025.
  53. ↑ "Innovating Alongside SMEs – The Research Cluster on Livestock Sector Sustainability". Innovergne. Retrieved 26 April 2025.
  54. ↑ "Interview with Jean-François Hocquette: Impacts of Cultured Meat". Écotable. 21 June 2023. Retrieved 26 April 2025.
  55. ↑ "À propos de la viande cellulaire, par Jean-François Hocquette". HAL-INRAE. INRAE. 25 July 2024. Retrieved 30 April 2025.
  56. ↑ "Il est difficile de vérifier la qualité sanitaire et nutritionnelle de la viande in vitro". RTBF (in français). 4 July 2021. Retrieved 30 April 2025.
  57. ↑ "Qualité de la viande : la race n'est pas prépondérante". L’Action Agricole Picarde (in français). 25 October 2021. Retrieved 30 April 2025.
  58. ↑ "Élevage et viande artificielle : de la place pour deux ?". Web-Agri (in français). 2023. Retrieved 30 April 2025.
  59. ↑ "Jean-François Hocquette : « L'industrialisation de la viande in vitro ne revêt pas d'intérêt particulier »". Les Échos (in français). 9 August 2013. Retrieved 30 April 2025.
  60. ↑ "La viande artificielle : un plat d'avenir ?". Le Point (in français). 6 November 2021. Retrieved 30 April 2025.
  61. ↑ "Jean-François Hocquette". Académie d'Agriculture de France. Retrieved 30 April 2025.
  62. ↑ "Jean-François Hocquette". Académie de la Viande. Retrieved 30 April 2025.
  63. ↑ "About Us – International Meat Research 3G Foundation". IMR3G. Retrieved 30 April 2025.

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