Mikkipedia

This week Mikki discusses the political and health-related discourse of red meat in the diet with Professor Frederic Leroy, whose research includes human and animal health and wellbeing, as well as elements of tradition and innovation in food contexts.

Show Notes

Frederic Leroy studied Bio-engineering Sciences at Ghent University (1992-1997), and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology (IMDO) as a post-doctoral fellow of the Research Foundation Flanders (FWO). Since 2008, he holds a professorship in the field of food science and (bio)technology.
 
His research primarily deals with the many ecological aspects and functional roles of bacterial communities in (fermented) foods, with a focus on animal products. In addition, his interests relate to human and animal health and wellbeing, as well as to elements of tradition and innovation in food contexts. The research is often of an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is also a member of the research group of Social and Cultural Food Studies (FOST).
 
Professor Leroy is also an editorial board member of Foods, the International Journal of Food Microbiology (IJFM), and the magazine 'Food, Science and Law' (FSL), board member of various academic non-profit organizations, including the Belgian Association for Meat Science and Technology (BAMST; president), Belgian Society for Food Microbiology (BSFM; secretary), and Belgian Nutrition Society (BNS), president of the scientific committee of the Institute Danone Belgium, and effective member of the Advisory Commission for the "Protection of Geographical Denominations and Guaranteed Traditional Specialities for Agricultural Products and Foods" of the Ministry of the Brussels Capital Region.
 
 
Debate with Professor Neal Bernard: https://academic.oup.com/ajcn/article/112/4/931/5901950
 
Should dietary guidelines recommend the reduction of red meat? https://www.tandfonline.com/doi/full/10.1080/10408398.2019.1657063
 
Eat LANCET commission https://eatforum.org/eat-lancet-commission/
 
Meat in the diet: A biosocial perspective https://link.springer.com/chapter/10.1007%2F978-3-030-05484-7_1
 
Meat in the post-truth era: mass media discourses on health and disease in the attention economy https://www.sciencedirect.com/science/article/abs/pii/S0195666317317877?via%3Dihub


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What is Mikkipedia?

Mikkipedia is an exploration in all things health, well being, fitness, food and nutrition. I sit down with scientists, doctors, professors, practitioners and people who have a wealth of experience and have a conversation that takes a deep dive into their area of expertise. I love translating science into a language that people understand, so while some of the conversations will be pretty in-depth, you will come away with some practical tips that can be instigated into your everyday life. I hope you enjoy the show!