Frédéric Leroy

Professor

Professors Social & Cultural Food Studies (FOST)
  • Current position Professor
  • Contact Vrije Universiteit Brussel
    Department of Chemical Engineering and Industrial Chemistry
    Faculty of Science and Bio - Engineering Sciences
    Building G- Room 405
    Pleinlaan 2
    BE-1050 Brussels
    BELGIUM
  • Phone +32-2-629 36 12
  • E-mail
  • Website research.vub.ac.be

After studying bio-engineering sciences at Ghent University (1992-1997), Frédéric Leroy (°1974) 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 as a post-doctoral fellow (FWO). In 2008, he became full-time lecturer. As associate professor (since 2014), his teaching 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 ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his research interests relate to health and wellbeing, as well as to the different 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), as well as a board member of the Belgian Society for Food Microbiology (BSFM) and the scientific board of the Institute Danone Belgium. Frédéric Leroy is also a member of FOST.

Key publications

Geyzen, Anneke, Peter Scholliers and Frédéric Leroy (2012) Innovative traditions in swiftly transforming foodscapes: an exploratory essay, Trends in Food Science & Technology 25: 47-52.