Frederic Leroy

Prof. dr. ir.

https://orcid.org/0000-0001-8682-9626

Pleinlaan 2
1050 Brussels
Belgium

Source: Scopus
Calculated based on no. of publications stored in Pure and citations from Scopus

Research activity per year

If you made any changes in Pure these will be visible here soon.

Personal profile

Expertise

After having studied 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 (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio)technology.

His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts. The research is often of an interdisciplinary nature, involviang collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is also a member of the research group of Social and Cultural Food Studies (FOST).

External positions

Member of the Scientific Council, World Farmers' Organization (WFO)

2020 → …

Board Member, Belgian Nutrition Society (BNS)

2018 → …

President, Belgian Association of Meat Science and Technology (BAMST)

2017 → …

President, Institute Danone Belgium

2016 → …

Secretary, Belgian Society for Food Microbiology (BSFM)

2015 → …

Fingerprint

Dive into the research topics where Frederic Leroy is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

6 Similar Profiles

Network

Recent external collaboration on country level. Dive into details by clicking on the dots or

6 Active
20 Finished

IOF3017: GEAR: “Industrial Food Biotechnology: Food Fermentations and Functional Starter Cultures ”
De Vuyst, L., Leroy, F. & Weckx, S.
1/01/21 → 31/12/25
Project: Applied
IWTVIS2: Project BotulinSafe
Leroy, F.
1/04/18 → 31/03/22
Project: Applied
IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.
Leroy, F., Ryckbosch, W., Brengman, M., Scholliers, P., Erdkamp, P. & De Vuyst, L.
1/01/18 → 31/12/22
Project: Fundamental
FWOAL881: Functional coagulase-negative staphylococci to improve quality and safety during meat fermentations
Leroy, F., Weckx, S. & Michiels, C.
1/01/18 → 31/12/21
Project: Fundamental
SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems
De Vuyst, L., Leroy, F., Weckx, S., De Vuyst, L. & Leroy, F.
1/11/12 → 31/10/22
Project: Fundamental

5818 Citations
40 h-Index
130 Article
34 Editorial
25 Commissioned report
21 Conference paper
More

Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products
Van Reckem, E. N., De Vuyst, L., Weckx, S. & Leroy, F., 2021, In : Current Opinion in Food Science. 37, p. 58-65 8 p.
Research output: Contribution to journal › Article
ALEPH2020: Animal source foods in ethical, sustainable & healthy diets: A dynamic white paper
Leroy, F., 2 Dec 2020
Research output: Non-textual form › Web publication/site
Amplicon-Based High-Throughput Sequencing Method Capable of Species-Level Identification of Coagulase-Negative Staphylococci in Diverse Communities
Van Reckem, E. N., De Vuyst, L., Leroy, F. & Weckx, S., 14 Jun 2020, In : Microorganisms. 8, 6, 13 p., 897.
Research output: Contribution to journal › Article

Open Access
File
2 Citations (Scopus)

3 Downloads (Pure)
Application of a high-throughput amplicon sequencing method to chart the bacterial communities that are associated with european fermented meats from different origins
van Reckem, E., Charmpi, C., van der Veken, D., Borremans, W., de Vuyst, L., Weckx, S. & Leroy, F., Sep 2020, In : Foods. 9, 9, 16 p., 1247.
Research output: Contribution to journal › Article

Open Access
File
1 Citation (Scopus)
Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins
Van Reckem, E. N., Charmpi, C., Van Der Veken, D., Borremans, W., De Vuyst, L., Weckx, S. & Leroy, F., 7 Sep 2020, In : Foods. 9, 9, 16 p., 1247.
Research output: Contribution to journal › Article

Open Access
File
4 Downloads (Pure)

#1 EU influencer of 2020 in the category Agriculture
Frederic Leroy (Recipient), 24 Sep 2020
Prize: National/international honour

20 Talk or presentation at a workshop/seminar
16 Talk or presentation at a conference
4 Work on academic committees and working groups
4 Research and Teaching at External Organisation
More

Guest Lecture North Carolina State University: The place of meat in dietary policy
Frederic Leroy (Lecturer), Dana Hanson (Host)
12 Nov 2020
Activity: Other › Research and Teaching at External Organisation
Video-conferenced webinar: American Meat Science Association (AMSA), USA
Frederic Leroy (Invited speaker)
22 Oct 2020
Activity: Talk or presentation › Talk at an external academic organisation
Foods (Journal)
Frederic Leroy (Editor)
2020 → …
Activity: Publication peer-review and editorial work › Editorial activity
11th Annual Global Dairy Platform/International Milk Promotion Group, Marketing Communications Meeting, USA
Frederic Leroy (Invited speaker)
5 May 2020
Activity: Talk or presentation › Talk or presentation at a workshop/seminar
Online Webinar: Hoe kan (varkens)vlees nog op een duurzame manier een plaats vinden in een turbulent voedsellandschap, Danis, Belgium
Frederic Leroy (Invited speaker)
15 Apr 2020
Activity: Talk or presentation › Talk or presentation at a workshop/seminar

International mass media
Frederic Leroy & Martin Cohen
15/01/19 → 11/02/21
27 Media contributions
Press/Media: Expert Comment
International specialized media and blogs
Frederic Leroy
5/12/20 → 5/02/21
2 Media contributions
Press/Media: Expert Comment

Arginine deiminase pathway activity and nucleoside catabolism in the fermented-meat starter culture Lactobacillus sakei
Author: Rimaux, T., Leroy, F., De Vuyst, L., Van Driessche, E. & Desmet, G., 7 Feb 2012
Supervisor: Leroy, F. (Promotor), De Vuyst, L. (Promotor), Van Driessche, E. (Jury) & Desmet, G. (Jury)
Student thesis: Doctoral Thesis
Assessing the influence of different processing parameters on microbial communities during meat fermentation using a novel amplicon-based high-throughput sequencing technique.
Author: Claeys, E. & Leroy, F., Sep 2020
Student thesis: Master's Thesis
Coagulase-negative staphylococci in fermented meat products: community dynamics and amino acid conversion
Author: Stavropoulou, D. A., Leroy, F., Versées, W., Peeters, E., De Malsche, W., De Smet, S. & Talon, R., 22 Oct 2018
Student thesis: Doctoral Thesis
Covariate identification in the human gut microbiome
Author: Remaut, H. K., Vandeputte, D., Raes, J., Van Ranst, M., Leroy, F., Peeters, E., Lenaerts, T., Tilg, H., Vandewiele, T. & Verbeke, K., 20 Apr 2017
Student thesis: Doctoral Thesis
Cultuurafhankelijke en -onafhankelijke benadering van uiergeassocieerde microbiota bij Vlaams melkvee met risico op mastitis
Author: De Sutter, M., Leroy, F. & De Vuyst, L., 3 Jul 2009
Supervisor: Leroy, F. (Promotor) & De Vuyst, L. (Co-promotor)
Student thesis: Master's Thesis