Prof. Dr. ir. Frederic LEROY

Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel (VUB, 2002), where he now holds a professorship in food science and (bio)technology. Within the Bio-engineering Department, he is president of the Educational Board and is involved in the teaching of 'Nutrition', 'Sustainable Agrifood Systems', ‘Food Chemistry’, ‘Food Technology’ (from 2025-2026 on replaced by 'Meat and Dairy'), and ‘Food Microbiology and Ecology' (from 2025-2026 on replaced by ‘Food Microbiology’). His research deals with various aspects of food processing (in particular microbial fermentation technology), nutrition, and interdisciplinary 'food studies'. Leroy initiated the ALEPH2020 initiative (‘Animal source foods in sustainable, ethical, and healthy diets’) and is a founding member of the Dublin Declaration on the Societal Role of Livestock. Furthermore, he is a non-remunerated member of academic non-profit societies, i.e., the Belgian Association of Meat Science and Technology (BAMST, president), Belgian Society for Food Microbiology (BSFM, president), and Belgian Nutrition Society (BNS). Still on a non-remunerated basis, he also serves on the Scientific Board of the World Farmers' Organization (WFO) and FAO/COAG Sub-Committee on Livestock.