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

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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 → …

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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
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
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
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

5956 Citations
41 h-Index
129 Article
33 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., Feb 2021, In : Current Opinion in Food Science. 37, p. 58-65 8 p.
Research output: Contribution to journal › Article
1 Citation (Scopus)
The type and concentration of inoculum and substrate as well as the presence of oxygen impact the water kefir fermentation process
Laureys, D., Leroy, F., Hauffman, T., Raes, M., Aerts, M., Vandamme, P. & De Vuyst, L., 11 Feb 2021, In : Frontiers in Microbiology. 12, p. 628599 13 p., 628599.
Research output: Contribution to journal › Article

Open Access
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)

5 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)

5 Downloads (Pure)

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

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

US Soybean Export Council (USSEC) Virtual Conference
Frederic Leroy (Invited speaker)
12 May 2021
Activity: Talk or presentation › Talk or presentation at a conference
Annual Meeting of Italian Branch of World Rabbit Science Association, Italy
Frederic Leroy (Invited speaker)
13 May 2021
Activity: Talk or presentation › Talk or presentation at a conference
Feed Our Future: a New Zealand Sustainable Food Systems Dialogue, New Zealand
Frederic Leroy (Invited speaker)
9 Jun 2021
Activity: Talk or presentation › Talk or presentation at a conference
12th World Rabbit Congress, Nantes, France
Frederic Leroy (Keynote speaker)
Jun 2021
Activity: Talk or presentation › Talk or presentation at a conference
Grazing in Future Multi-Scapes, New Zealand
Frederic Leroy (Invited speaker)
14 Jun 2021
Activity: Talk or presentation › Talk or presentation at a conference

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

Arginine deiminase pathway activity and nucleoside catabolism in the fermented-meat starter culture Lactobacillus sakei
Author: Rimaux, T., Leroy, F. & De Vuyst, L., 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
Supervisor: Leroy, F. (Promotor)
Student thesis: Master's Thesis
Coagulase-negative staphylococci in fermented meat products: community dynamics and amino acid conversion
Author: Stavropoulou, D. A. & Leroy, F., 22 Oct 2018
Supervisor: Leroy, F. (Promotor), Versées, W. (Jury), De Malsche, W. (Jury), Peeters, E. (Jury), De Smet, S. (External person) (Jury) & Talon, R. (External person) (Jury)
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