SPOILERS2013 Scientific Committee > Frank DEVLIEGHERE (UGent)
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. 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 23 PhD students.
His laboratory, the Laboratory of Food Microbiology and Food Preservation at Ghent University, has about 45 employees and focuses on gathering knowledge (know how but especially know why) on the microbial behavior in food products during harvesting/slaughtering, processing, storage, distribution and preparation. 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 its integrated accreditated laboratory.
He is funder of the technological service centre Pack4Food, 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) that advices the food industry in the field of predictive microbiology.
He is chairman from Food2Know, centre of excellence (> 500 employees) in the field of food and health. He is member of the executive committee of the International Committee on Food Microbiology and Hygiene. 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 160 published articles part of the science citation index.
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 College of Gent for the course food microbiology. Moreover, he is coordinator of the post academic education course ‘quality assurance in the food industry’ and ‘packaging of food products’.