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
21 - 30 of 358
- Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products(2020)
Authors: Gustavo Luis Leonardo Scalone, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader
- Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)(2020)
Authors: Juliana Lane Paixão Dos Santos, Jeanne-Marie Membre, Simbarashe Samapundo, Jan Van Impe, Anderson S. Sant'Ana, Frank Devlieghere
- Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds(2020)
Authors: Ali Sedaghat Doost, Frank Devlieghere, Christian Stevens, Myriam Claeys, Paul Van der Meeren
- Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns(2019)
Authors: Zijin Zhou, Sophie Zuber, Matteo Campagnoli, Thierry Putallaz, Frank Devlieghere, Mieke Uyttendaele
- Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature(2019)
Authors: Filip Van Bockstaele, Irena Soljic, Frank Devlieghere
Pages: 9 - 17 - Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds(2019)
Authors: Juliana Lane Paixão Dos Santos, Simbarashe Samapundo, Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. SantU+2019Ana, Frank Devlieghere
- Optimization of composite dough for the enrichment of bread crust with antifungal active compounds(2019)
Authors: Frank Devlieghere, Filip Van Bockstaele
Pages: 417 - 422 - Multivariate statistical analysis for the identification of potential seafood spoilage indicators(2018)
Authors: Angelos Gerasimos Ioannidis, Mike Vanderroost, Frank Devlieghere
Pages: 49 - 60 - Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread(2018)
Authors: Filip Van Bockstaele, Manon Van Driessche, Frank Devlieghere
Pages: 12 - 19 - Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products(2018)
Authors: Juliana dos Santos, Simbarashe Samapundo, Ayse Biyikli, Jan Van Impe, Simen Akkermans, Anderson S. Sant'Ana, Frank Devlieghere
Pages: 72 - 81