Frédéric Leroy

Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he now holds a professorship in food science and biotechnology. His research deals with the processing of (animal source) foods and their microbial aspects of quality and safety, human nutrition, and interdisciplinary food studies. He is an active member of academic non-profit societies, i.e., the Belgian Association of Meat Science and Technology (BAMST, president), the Belgian Society for Food Microbiology (BSFM, president), and the Belgian Nutrition Society (BNS). On a non-remunerated basis, he also serves on various Scientific Boards, including those of the World Farmers’ Organization and the Danone Institute Belgium.