Professor of Food Science & Biotechnology
Vrije Universiteit Brussel
After having studied Bio-engineering Sciences at Ghent University (Belgium), Frédéric Leroy obtained a PhD at the Vrije Universiteit Brussel (VUB; Belgium) in 2002.
He continued his academic career at the research group of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and (bio)technology, with a particular focus on animal product technologies.
Being also a member of the research group of Social and Cultural Food Studies (VUB), his interests extend to human and animal health and well-being, as well as to elements of tradition and innovation in food contexts. Leroy’s research is often of an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history.
He published well over 100 peer-reviewed journal publications, having attracted over 8,000 citations (Google Scholar, h-index of 43) since his first publication in 1999. Extra muros, Leroy is president of the Belgian Association for Meat Science and Technology (BAMST) and secretary of the Belgian Society for Food Microbiology (BSFM), two academic non-profit organizations.