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
311 - 320 of 358
- Identification and characterization of chalk moulds in bread
Authors: Nick Deschuyffeleer, Simbarashe Samapundo, Frank Devlieghere
Number of pages: 1 - Identification and characterization of yeasts causing chalk mould defects on par-baked bread
Authors: Nick Deschuyffeleer, Simbarashe Samapundo, Selien Ameye, Frank Devlieghere
Pages: 1019 - 1027 - Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment
Authors: Pratheeba Yogendrarajah, Nick Deschuyffeleer, Pieter-Jan Sneyers, Peter Maene, Frank Devlieghere
Pages: 219 - 230 - Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
Authors: Pratheeba Yogendrarajah, Simbarashe Samapundo, Frank Devlieghere
Pages: 177 - 188 - Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L)
Authors: Pratheeba Yogendrarajah, Evangelia Mavromichali, Frank Devlieghere
Pages: 44 - 57 - Contemporary strategies in combating microbial contamination in food chain
Authors: Andreja Rajkovic, Nada Smigic, Frank Devlieghere
Pages: S29 - S42 - Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
Authors: Andreja Rajkovic, Nikola Tomic, Nada Smigic, Frank Devlieghere
Pages: 201 - 206 - Microbiological and safety aspects of fresh-cut fruits and vegetablesSeries: Food Preservation Technology
Authors: Isabelle Vandekinderen, Leen Baert, Frank Devlieghere, Olga Martin-Belloso, Robert Soliva Fortuny
Pages: 54 - 85 - Decontamination strategies for fresh-cut produce
Authors: Isabelle Vandekinderen, Frank Devlieghere, Olga Martin, Robert Soliva-Fortuny
Pages: 1 - 8 - Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
Authors: Simbarashe Samapundo, Mia Eeckhout, Frank Devlieghere
Pages: 309 - 315