• Source: Scopus
  • Calculated based on number of publications stored in Pure and citations from Scopus

Research activity per year

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Personal profile


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' Organisation

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 → …


  • free keyword
  • Meat
  • Nutrition
  • Fermented foods
  • Animal source foods
  • Livestock


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