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
31 - 40 of 51
- RT 13/12 BIOGAMI 3: Exposure and risk assessment of biogenic amines of the Belgian populationFrom1 May 2014 → 28 Feb 2017Funding: Ministery of Social Affairs, Public Health and Environment
- Enhancing food safety and security in Vietnam: Control of the spoilage and mycotoxin contamination of agro-products byFrom1 May 2014 → 30 Apr 2016Funding: VLIR-UOS TEAM
- Development of a software package for predicting microbial shelf life in packaged, cooked meats: a tool for innovation and product development in the meat sectorFrom1 Nov 2013 → 31 Oct 2015Funding: IWT / VLAIO - TETRA fund
- Checkpack: Integrated optical sensors in food packaging to simultaneously detect early-spoilage and check package integrityFrom1 Nov 2013 → 31 Oct 2017Funding: SBO (Strategic basic research)
- Phytochemicals to reduce nitrite in meat productsFrom1 Dec 2012 → 30 Nov 2015Funding: Research for the benefit of SMEs
- Development of a new packaging system for extending the shelf life of packaged cut vegetablesFrom1 Dec 2012 → 30 Nov 2013Funding: IWT / VLAIO - indirect funding by business world
- Monitoring taxonomic evolutions of microbiota and their spoilage potential on Vietnamese Pangasius hypophthalmus from catch till consumerFrom1 Jan 2012 → 31 Dec 2015Funding: FWO research project (including WEAVE projects)
- Development of a natural anti-microbial system for the food industryFrom1 Oct 2011 → 30 Sep 2013Funding: IWT / VLAIO - indirect funding by business world
- sustainable and functional packagingFrom1 Oct 2011 → 30 Sep 2015Funding: IWT / VLAIO - VIS
- Local added value creation through knowledge transfer in cocoa and chocolate processingFrom1 Oct 2011 → 30 Sep 2014Funding: IWT / VLAIO - TETRA fund
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