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
21 - 30 of 51
- i-ChallengeFrom1 Apr 2017 → 31 Mar 2018Funding: IOF - Industrial Research Fund
- Compact and low cost Terahertz sensor for monitoring food qualityFrom1 Jan 2017 → 31 Dec 2021Funding: Other EU initiatives out of framework
- Impact of Bacillus cereus endospore evolution on food safety and stability From1 Jan 2016 → 31 Dec 2019Funding: FWO research project (including WEAVE projects)
- OPTIVEGFrom1 Jan 2016 → 31 Dec 2017Funding: IWT / VLAIO - VIS
- Optimal barriers to sustainable food packaging: a balance between over- and under-packing.From1 Oct 2015 → 30 Sep 2019Funding: IWT / VLAIO - VIS
- Faster Upcoming Technology Uptake Relevant for the Environment in FOOds DryingFrom1 Mar 2015 → 28 Feb 2018Funding: H2020 - Food security, sustainable agriculture, marine and maritime research and the bio-economy
- Psychrolab: Fast growing, psychrotrophic spoilage lactic acid bacteria in cold stored food products lead to significant shortening of the microbial shelf life.From1 Jan 2015 → 31 Dec 2016Funding: IWT / VLAIO - Flanders' FOOD
- Redumould: design and validation of good practice guidelines for the reduction of fungal contamination of foods.From1 Jan 2015 → 31 Dec 2017Funding: IWT / VLAIO - Flanders' FOOD
- New processing for ready-to-eat lettuce with improved quality in terms of browning and microbial spoilageFrom1 Oct 2014 → 31 Mar 2017Funding: IWT / VLAIO - indirect funding by business world
- Development of a natural antimicrobial system in order to reduce the intensity of the heating for the production of heated foodFrom1 Jul 2014 → 30 Jun 2016Funding: IWT / VLAIO - indirect funding by business world
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