Researcher
Frank Devlieghere
- Keywords:preservatives, shelf-life, food microbiology, food packaging, microbial food safety, additives, food preservation, predictive microbiology
- Disciplines:Food microbiology, Post harvest technologies of plants, animals and fish (incl. transportation and storage), Food packaging, preservation and safety
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → Today - Department of Food safety and food quality (Department)
Responsible
From1 Oct 2007 → 30 Sep 2010 - Department of Food safety and food quality (Department)
Member
From1 Oct 2007 → 30 Sep 2010 - Department of Food safety and food quality (Department)
Member
From1 May 1993 → 31 Dec 2017
Projects
1 - 10 of 51
- Microbiome applications and technological hubs as solutions to minimize food loss and wasteFrom1 Jan 2024 → TodayFunding: Horizon Europe - Food, Bioeconomy, Natural Resources, Agriculture and Environment
- Defining Novel Packaging Concepts for BivalvesFrom15 Dec 2023 → TodayFunding: BOF - doctoral mandates
- Nicomeat 1 - Research of the nicotinic acid content in fresh meat, minced meat, meat preparations and meat productsFrom16 Jun 2023 → TodayFunding: FOD Public Health, Safety of the food chain and the Environment
- Antimicrobial sandwich structured sachet for food preservation (ASSURE)From1 Jun 2023 → TodayFunding: IOF - technology concept exploration
- Cofunding core facility - VEG-i-TECFrom1 May 2023 → TodayFunding: BOF - research organisations
- SEATAMIN: local, healthy and sustainable food from land-based seaweed cultivation in BelgiumFrom15 Oct 2022 → TodayFunding: IOF - technology validation in lab
- Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)From15 Jul 2022 → 14 Jan 2024Funding: IOF - technology validation in lab
- Integrated versatile platform for sample preparation, 2D gas chromatographic separation and Orbitrap mass spectrometric identification and quantification of (semi-)volatile organic compounds in environmental, food and biological samplesFrom1 May 2022 → TodayFunding: FWO Medium Size Research Infrastructure
- Climate-Smart water allocationFrom1 Apr 2022 → 30 Sep 2023Funding: Provinces
- Innovative approach to perform challenge tests for shelf-life and microbial stability determination in the food industry and allied sectors (I-Challenge)From1 Jan 2022 → 31 Dec 2023Funding: IWT / VLAIO personal funding - innovation mandates
Publications
1 - 10 of 358
- Degradation of gaseous hydrocarbons in aerated stirred bioreactors inoculated with Rhodococcus erythropolis : effect of the carbon source and SIFT-MS method development(2025)
Authors: Paula Lamprea Pineda, Kristof Demeestere, Allan Augusto Alvarado Alvarado, Frank Devlieghere, Nico Boon, Herman Van Langenhove, Christophe Walgraeve
Pages: 268 - 281 - Prevalence and growth potential of Listeria monocytogenes in innovative, pre-packed, plant-based ready-to-eat food products on the Belgian market(2024)
Authors: Charlie Van Paepeghem, Fatima Taghlaoui, Anja De Loy-Hendrickx, An Vermeulen, Frank Devlieghere, Liesbeth Jacxsens, Mieke Uyttendaele
- Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products(2024)
Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
- Addition of (bio)surfactants in the biofiltration of hydrophobic volatile organic compounds in air(2024)
Authors: Paula Lamprea Pineda, Kristof Demeestere, José Joaquin Gonzaléz Cortés, Nico Boon, Frank Devlieghere, Herman Van Langenhove, Christophe Walgraeve
- Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy(2023)
Authors: Klaas De Baerdemaeker, Amber Van Reepingen, Anton Nikiforov, Nathalie De Geyter, Frank Devlieghere
- Mycotoxin reduction and metabolite profiles of ogi produced using traditional fermentation methods(2023)
Authors: Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, et al.
- Degradable plasma-polymerized poly(ethylene glycol)-like coating as a matrix for food-packaging applications(2023)
Authors: Maryam Zabihzadeh Khajavi, Anton Nikiforov, Maryam Nilkar, Frank Devlieghere, Peter Ragaert, Nathalie De Geyter
- Effect of inoculum type, packing material and operational conditions on the biofiltration of a mixture of hydrophobic volatile organic compounds in air(2023)
Authors: Paula Lamprea Pineda, Kristof Demeestere, José Joaquin Gonzaléz Cortés, Allan A. Alvarado Alvarado, Nico Boon, Frank Devlieghere, Herman Van Langenhove, Christophe Walgraeve
- Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy(2022)
Authors: Klaas De Baerdemaeker, Inge Van der Linden, Anton Nikiforov, Sophie Zuber, Nathalie De Geyter, Frank Devlieghere
- Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability(2021)
Authors: Maarten Baele, Frederic B. Leloup, Dimitri Adons, Roos Peeters, Frank Devlieghere
Pages: 161 - 173