Frank Devlieghere

Ghent University
Ghent Belgium

Biographical Sketch: Frank Devlieghere is professor in food microbiology and food preservation, fish and meat technology at the Faculty of Bioscience Engineering since 2003. He is a Bio-science engineer, graduated at Ghent university, 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 full 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. His laboratory, the Laboratory of Food Microbiology and Food Preservation at Ghent University, has about 30 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. There is a long collaboration tradition with BioTeC-KULeuven in the field of predictive microbiology. 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 service 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 was until 2014 one of the 12 members of the executive committee of the International Committee on Food Microbiology and Hygiene (ICFMH), under which every 2 year an international congress in food microbiology (FoodMicro) is organised as well as several workshops for and in developing countries. He is part of the editorial board of the International Journal of Food Microbiology 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 Antwerp as well as at the Global Campus of Ghent University in Incheon, South-Korea for the course food microbiology and food preservation. Moreover, he is coordinator of several post academic education courses such as ‘quality assurance in the food industry’ and ‘Food Packaging’.

Papers:
Food Spoilage By Fungi or Sporeforming Bacteria: Common Features and Differences
Minimal Processed Products, Free of Additives, Safe, Tasty, and with Prolonged Shelf Life: The Holy Grail
P1-21 Validation of Predictive Models for the Growth of Listeria monocytogenes in Indian Cottage Cheese (Paneer) By Challenge Testing Under Homemade Preparation Scenario
P2-19 Advancement of a Laboratory Scale Recombined Butter Production Method Used for Challenge Testing with the Spoilage Yeast, Candida guilliermondii, at Refrigeration and Room Temperature
T1-03 Evaluation of the Hygienic Design of an Industrial Device for Drying Food Using Supercritical Fluids
T7-03 Inactivation of MS2 Bacteriophage, Murine Norovirus-1, Salmonella spp., and Enterococcus faecium on Strawberries by Using Gaseous Ozone
T7-06 Effect of a Novel Supercritical Carbon Dioxide (CO₂) Drying Process on Foodborne Pathogens Inoculated onto Coriander and Strawberries