AMSA Educational Webinars

Most Recent AMSA Webinars

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Activists Update/Watch

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Career Development

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Food Animal Antibiotic Use

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Food Safety

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Industry Updates

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Meat in the Diet

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Quality

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Sensory

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

Sustainability

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Dr. Frédéric Leroy, Professor at Vrije Universiteit Brussel, Belgium addressed the consumer and the scientific community sharing insight into behavior toward meat in the diet to help attendees better understand.

Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide

Presenter:
After having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy 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 as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.

USDA