Professor Frédéric Leroy graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he now holds a professorship in food science and (bio)technology.
His research deals with bacterial communities in (fermented) foods, human and animal health, food studies, and ‘food traditions’.
He is a member of academic non-profit societies, such as the Belgian Association of Meat Science and Technology (BAMST, president), Belgian Society for Food Microbiology (BSFM, secretary), and Belgian Nutrition Society (BNS).
On a non-remunerated basis, he serves on the Scientific Board of the World Farmers Organization (WFO) and Danone Institute Belgium. Leroy is the founder and administrator of the ALEPH2020 website (aleph-2020.blogspot.com), regrouping 40+ experts and providing evidence-based information on the role of animal source foods in ethical, sustainable, and healthy diets.
Find Frédéric on Twitter @fleroy1974