The Faculty of Science at the Tshwane University of Technology (TUT) recently had the privilege of hosting Dr Thierry Astruc, a distinguished researcher from the Quality of Animal Products research unit at the French National Research Institute for Agriculture, Food and Environment (INRAE). As part of the Faculty of Science’s Dean’s Research Seminar, held in February, Dr Astruc delivered a compelling presentation entitled "Flagship Research at the Quality of Animal Research Unit."
Prof Ntebogeng Mokgalaka-Fleischmann, Executive Dean of the Faculty of Science
(Centre back) and Dr Thierry Astruc with Faculty of Science staff and students.
Dr Astruc’s presentation provided valuable insights into the pioneering research conducted at INRAE, with a particular focus on meat quality and product development. His talk explored the structural and compositional changes in muscle during processing, highlighting the effects on meat product quality and digestion. He also detailed advanced imaging techniques, spectroscopy, biochemistry and physico-chemistry used in muscle characterisation. A key aspect of his discussion revolved around the potential application of these technologies in the development of cell-based meat analogues, an area of increasing interest in the global food industry.
The relevance of Dr Astruc’s expertise to TUT’s research cannot be overstated. His work aligns closely with ongoing studies within the Faculty’s Department of Biotechnology and Food Technology, particularly in the areas of cell meat analogues and meat safety. His visit provided an excellent platform for knowledge exchange and potential future collaborations between TUT and INRAE.
Looking ahead, several opportunities for collaboration have been identified. Plans are underway to establish joint research projects, supervision initiatives and applications for ERASMUS exchange programmes involving both students and staff. Additionally, efforts will be made to revive the Memorandum of Understanding (MOU) between TUT and INRAE, strengthening academic and research ties between the two institutions.
Dr Astruc brings a wealth of expertise to the field. Holding a Master’s degree in Food Science since 1989, he has dedicated his career to understanding the factors influencing meat quality. His research has spanned various aspects of meat processing, from the effects of pre-slaughter stress to the development of hybrid foods that blend animal and plant-based raw materials. A prolific scholar, Dr Astruc has authored or co-authored 90 peer-reviewed papers, 14 book chapters and exceeding 150 conference presentations. He has also played a key role in international standardisation efforts, serving on the AFNOR Commission V46V and ISO subcommittees related to meat and meat products.
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Faculty of Science at TUT greatly appreciates Dr Astruc’s visit and his valuable contributions. His expertise not only enhances our understanding of meat science, but also paves the way for future collaborative efforts in advancing food technology and sustainability.