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, involving 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).
Leroy acts as an editorial board member of the International Journal of Food Microbiology (IJFM) and the magazine 'Food, Science and Law' (FSL). He is president of the Belgian Association for Meat Science and Technology (BAMST) and of the scientific committee of the Institute Danone Belgium (IDB), serves as secretary of the Belgian Society for Food Microbiology (BSFM), and is an executive board member of the Belgian Nutrition Society (BNS). Also, he is an effective member of the Advisory Commission for the "Protection of Geographical Denominations and Guaranteed Traditional Specialities for Agricultural Products and Foods" of the Ministry of the Brussels Capital Region.