Frédéric LeroyProfessor
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Curriculum vitae
Frédéric Leroy obtained a MSc degree in Bioengineering from Ghent University (Belgium) in 1998, trained as a food scientist and nutritionist, graduating with a thesis on the topic of nutrient security in Middle Africa (The nutritional situation of a rural population during a period of social unrest, Kayanza province, Burundi, 1995-1996). Four years later, he obtained a PhD in Applied Biological Sciences from the Vrije Universiteit Brussel (Belgium), having researched the processing and microbial food safety aspects of fermented meats. At the same university, he now holds a professorship in food science and (bio)technology and takes up several academic responsibilities, such as presidency of the Educational Board and the MSc Examination Commission of the Bio-engineering curriculum.
Leroy published >150 peer-reviewed journal publications and book chapters, leading to 15k citations. Most research was published in Q1/Q2-ranked journals, resulting in an h-index of 48 (Web of Science) to 60 (Google Scholar), and a mention on the Stanford University Ranking of most cited scientists. Leroy’s highly interdisciplinary research looks into the production, processing, consumption, and societal relevance of animal source foods, combining food science and technology, nutrition, animal health, sustainability, social sciences, and ‘food studies’. To do so, Leroy maintains collaborations with experts in microbiology, nutrition, animal production, veterinary sciences, consumer sciences, psychology, philosophy of biology, cultural anthropology, archaeobiology, and food history. Besides his core affiliation with the research group of Industrial Microbiology and Food Biotechnology (IMDO), he is a member of the interdisciplinary research group of Social and Cultural Food Studies (FOST).
Research dissemination and science communication take up much of his time. He gave numerous talks at international scientific conferences, speaks regularly to stakeholders (industry, farmers, sector federations, policy officers, …), is well known as a food & ag influencer in the ‘Brussels EU bubble’, is active on social media, and frequently appears in international specialized and mainstream media, documentaries, and podcasts. In 2022, he co-initiated the Dublin Declaration of Scientists on the Social Role of Livestock, which has since been signed by about 1200 scientists. As the founder and administrator of the ALEPH2020 initiative, he has assembled an international and multidisciplinary consortium of 40+ scientists, issuing comprehensive and evidence-based information on the role of animal source foods in healthy, sustainable, and ethical diets.
Leroy is active within various scientific organizations and boards. He is a member of three academic non-profit societies within Belgium: the Belgian Association of Meat Science and Technology (BAMST, as president), Belgian Society for Food Microbiology (BSFM, as president), and Belgian Nutrition Society (BNS). Internationally, on a non-remunerated basis, he serves on the Scientific Board of World Farmers' Organization (WFO), the FAO/COAG Sub-Committee on Livestock, and others.
In 2022, he was the recipient of the prestigious award of the European Federation of Animal Science (EAAP), acknowledging his research activities and international recognition within the animal sciences.
Publications
ORCID: 0000-0001-8682-9626
ResearcherID: D-2424-2009
Frédéric Leroy obtained a MSc degree in Bioengineering from Ghent University (Belgium) in 1998, trained as a food scientist and nutritionist, graduating with a thesis on the topic of nutrient security in Middle Africa (The nutritional situation of a rural population during a period of social unrest, Kayanza province, Burundi, 1995-1996). Four years later, he obtained a PhD in Applied Biological Sciences from the Vrije Universiteit Brussel (Belgium), having researched the processing and microbial food safety aspects of fermented meats. At the same university, he now holds a professorship in food science and (bio)technology and takes up several academic responsibilities, such as presidency of the Educational Board and the MSc Examination Commission of the Bio-engineering curriculum.
Leroy published >150 peer-reviewed journal publications and book chapters, leading to 15k citations. Most research was published in Q1/Q2-ranked journals, resulting in an h-index of 48 (Web of Science) to 60 (Google Scholar), and a mention on the Stanford University Ranking of most cited scientists. Leroy’s highly interdisciplinary research looks into the production, processing, consumption, and societal relevance of animal source foods, combining food science and technology, nutrition, animal health, sustainability, social sciences, and ‘food studies’. To do so, Leroy maintains collaborations with experts in microbiology, nutrition, animal production, veterinary sciences, consumer sciences, psychology, philosophy of biology, cultural anthropology, archaeobiology, and food history. Besides his core affiliation with the research group of Industrial Microbiology and Food Biotechnology (IMDO), he is a member of the interdisciplinary research group of Social and Cultural Food Studies (FOST).
Research dissemination and science communication take up much of his time. He gave numerous talks at international scientific conferences, speaks regularly to stakeholders (industry, farmers, sector federations, policy officers, …), is well known as a food & ag influencer in the ‘Brussels EU bubble’, is active on social media, and frequently appears in international specialized and mainstream media, documentaries, and podcasts. In 2022, he co-initiated the Dublin Declaration of Scientists on the Social Role of Livestock, which has since been signed by about 1200 scientists. As the founder and administrator of the ALEPH2020 initiative, he has assembled an international and multidisciplinary consortium of 40+ scientists, issuing comprehensive and evidence-based information on the role of animal source foods in healthy, sustainable, and ethical diets.
Leroy is active within various scientific organizations and boards. He is a member of three academic non-profit societies within Belgium: the Belgian Association of Meat Science and Technology (BAMST, as president), Belgian Society for Food Microbiology (BSFM, as president), and Belgian Nutrition Society (BNS). Internationally, on a non-remunerated basis, he serves on the Scientific Board of World Farmers' Organization (WFO), the FAO/COAG Sub-Committee on Livestock, and others.
In 2022, he was the recipient of the prestigious award of the European Federation of Animal Science (EAAP), acknowledging his research activities and international recognition within the animal sciences.
Publications
ORCID: 0000-0001-8682-9626
ResearcherID: D-2424-2009