Frédéric Leroy

Professor (hoogleraar)

Vrije Universiteit Brussel

Belgium

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Frédéric Leroy is a Professor at Vrije Universiteit Brussel in Belgium. His research areas focus on food security, the societal roles of meat and livestock, and the health implications of dietary choices, particularly in the context of animal source foods. He has recently authored articles critiquing the Dublin Declaration and exploring the nutritional benefits of red meat, among other topics. His work emphasizes the connection between plant, animal, and human health, utilizing diverse scientific methodologies.

Frédéric Leroy

Research Interests

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Articles (24)

Critiquing the Dublin Declaration based on underpowered analysis and inadequate methods undermines trust in the sciences – A response to Krattenmacher et al. 2024

Food security at risk: the consequences of limiting animal source foods

The societal role of meat and livestock—what the science says

Considering the nutritional benefits and health implications of red meat in the era of meatless initiatives

Connecting plant, animal, and human health using untargeted metabolomics

A framework for adequate nourishment: balancing nutrient density and food processing levels within the context of culturally and regionally appropriate diets

Review: Bacterially produced vitamin K2 and its potential to generate health benefits in humans

Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Can we estimate the impact of small targeted dietary changes on human health and environmental sustainability?

Meat matters - making the case for a valuable food in a hostile environment

The Dublin Declaration of Scientists on the Societal Role of Livestock

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

Non-communicable disease risk associated with red and processed meat consumption—magnitude, certainty, and contextuality of risk?

The role of meat in the human diet: evolutionary aspects and nutritional value

The societal role of meat—what the science says

Limitations of the Food Compass Nutrient Profiling System

Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Meat matters-making the case for a valuable food in a hostile environment.

Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

Non-communicable disease risk associated with red and processed meat consumption—magnitude, certainty, and contextuality of risk?

The role of meat in the human diet: evolutionary aspects and nutritional value

The societal role of meat—what the science says

Limitations of the Food Compass Nutrient Profiling System

Collaborators (6)

Kim Willems

Ana Sosa-Fajardo

Frits Heinrich

Luc De Vuyst

Stefan Weckx

Craig Gundersen

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