Thierry Astruc
Researcher
Research Engineer in biology and food science
INRS-Institute Armand-Frappier
France
Biography
He is specialized in research on meat and meat products. He studied the evolution of the composition and structure of muscles during processing and deconstruction of the meat along food digestion. He is the leader of the Microscopy group of the “Quality of Animal Products” research Unit of INRA and he is a member of the French society of microscopy. He is interested in the understanding the effect of processing on digestion of meat products. To date, He has published 35 papers on meat science.
Research Interest
Bacterial Adhesion, Protein Interaction Domains and Motifs, Dietary Proteins, Food Technology
Publications
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The effect of origin of the gelatine and ageing on the secondary structure and water dissolution
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Muscle fibre types and beef quality
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A Proof of Concept to Bridge the Gap between Mass Spectrometry Imaging, Protein Identification and Relative Quantitation: MSI~LC-MS/MS-LF
