Frédéric Leroy

Faculty of Science and Bio - Engineering Sciences (WE)

Research group of Industrial Microbiology and Food Biotechnology (IMDO)

After studying bio-engineering at Ghent University, Frédéric Leroy obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (Faculty of Sciences and Bio-engineering Sciences). As associate professor, his lecturing activities include courses in food science and technology (i.e., ‘Nutrition’, ‘Technology of animal products’, ‘Food microbiology and ecology’, and ‘Quantitative and predictive microbiology’). Leroy’s research primarily deals with the ecology and functional roles of bacterial communities in (fermented) foods, in particular with respect to the generation of quality, safety, and/or nutritional and health advantages. Focus is mostly on meat products, but other food systems are also being studied, including fermented milks and sourdough breads. In addition, his research interests relate to elements of tradition and innovation in foods, both from a technological and societal point of view. Currently, Leroy is a member of the board of directors of the Belgian Association for Meat Science and Technology (BAMST), an effective member of the Belgian Society for Food Microbiology (BSFM), as well as a member of the scientific board of Institute Danone and the Advisory Commission for the "Protection of Geographical Denominations and Guaranteed Traditional Specialities for Agricultural Products and Foods" of the Ministry of the Brussels Capital Region.