LEROY Frédéric graduated as a Bioengineer (Ghent University, 1998) and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel (VUB, 2002), where he now holds a professorship, associated with the Research Group of Industrial Microbiology and Food Biotechnology. His research deals with food processing, fermentation, nutrition, and interdisciplinary ‘food studies’. He is a member of academic non-profit societies, i.e., the Belgian Society for Food Microbiology (BSFM, president), the Belgian Association of Meat Science and Technology (BAMST, president), and Belgian Nutrition Society (BNS). On a non-remunerated basis, he also serves on the Scientific Board of the World Farmers’ Organization (WFO) and FAO/COAG Sub-Committee on Livestock.