Microbial spoilers in food 2017
28th-29th-30th June - Quimper

Frank DEVLIEGHERE

Frank Devlieghere is professor in food microbiology and food preservation, fish and meat technology at the Faculty of Bioscience Engineering since 2003.

He finished his PhD in 2000 in the field of predictive microbiology at Ghent University. From then he became a post-doc researcher at Ghent University and performed research mainly in the areas of predictive microbiology and microbial aspects of food preservation, with a special interest for food packaging. As a professor he is now responsible for the research in the field of food preservation with the following main research topics: predictive microbiology, microbial spoilage mechanisms, microbial risk assessment, new decontamination techniques, microbial aspects of food packaging, mild preservation, preventive preservation measures towards mycotoxin production, chemical preservation of food products. He has been promoter of 34 PhD students.

His laboratory, the Laboratory of Food Microbiology and Food Preservation at Ghent University, has about 30 employees and aims at answering to societal challenges regarding worldwide safe food and food waste by creating quantitative and qualitative insights in the behavior of micro-organisms (pathogens and spoilage) in the entire food chain (from farm to fork).. To reach the challenging goals in these different areas, the Laboratory of Food Microbiology and Food Preservation cooperates intensively with a lot of scientific partners within the department, faculty or University and outside the University. These partners have an expertise which is complementary with the one present in the Laboratory of Food Microbiology and Food Preservation. Moreover, the Laboratory of Food Microbiology and Food Preservation has chosen to ensure the relevance of its research and education activities by a close collaboration with the food industry and its suppliers (>200 companies) as well as with the government through the servicelab.(www.foodscience.ugent.be/LFMFP)

He is funder of the technological service centre Pack4Food (www.Pack4Food.be)  delivering advice to the industry in the field of innovation through packaging of food products and the Flemish Cluster of Predictive Microbiology of foods (CPMF², www.CPMF2.be ) that advices the food industry in the field of predictive microbiology.

He was until Oktober 2016 chairman from Food2Know, centre of excellence (> 500 employees) in the field of food and health. He is part of the editorial board of the International Journal of Food Microbiology and the Italian Journal of Food Science and is referee for +/- 10 international food journals. He is co-author of more than 260 published articles part of the science citation index.

Educational activities

Frank Devlieghere is responsible for the following courses at Ghent University:

  • Food Microbiology and Food Preservation
  • Technology of fishery products
  • Meat and meat products

He is also a guest professor at the University of Antwerp for the course food microbiology.