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 → 14 Apr 2024Funding: 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
11 - 20 of 358
- Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype(2021)
Authors: Tom Dongmin Kim, Katrien Begyn, Sadhana Khanal, Fatima Taghlaoui, Andreja Rajkovic, Frank Devlieghere, Chris Michiels, Abram Aertsen
- Oxygen consumption by Phalaenopsis plantlets and Chrysanthemum cuttings as a function of temperature and time : model structure validation(2021)
Authors: Lieven Van de Vondel, Annelies Christiaens, An Vermeulen, Marie-Christine Van Labeke, Frank Devlieghere, Peter Ragaert
- Selecting packaging material for dry food products by trade-off of sustainability and performance : a case study on cookies and milk powder(2021)
Authors: Maarten Baele, Dimitr Adons, Roos Peeters, Angelique Vandemoortele, Frank Devlieghere
Pages: 303 - 318 - Effect of temperature, CO2 and O-2 on motility and mobility of Anisakidae larvae(2021)
Authors: Aiyan Guan, Inge Van Damme, Frank Devlieghere
- Directed evolution by UV-C treatment of Bacillus cereus spores(2020)
Authors: Katrien Begyn, Tom Dongmin Kim, Chris Michiels, Abram Aertsen, Andreja Rajkovic, Frank Devlieghere
- Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials(2020)
Authors: Peter Maene, Filip Van Bockstaele, Laura Depredomme, Frank Devlieghere
- Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)(2020)
Authors: Juliana Lane Paixão Dos Santos, Simbarashe Samapundo, Stefani Djunaidi, Anderson S. Sant'Ana, Jan Van Impe, Frank Devlieghere
- Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread(2020)
Authors: Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Jan Verwaeren, Frank Devlieghere
- Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds(2020)
Authors: Naomi Bouboutiefski, Filip Van Bockstaele, Frank Devlieghere
- Effect of sugar concentration (degrees Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products(2020)
Authors: Juliana Lane Paixao dos Santos, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant'Ana, Frank Devlieghere