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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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.
Grants
Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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.
Labeling
Meat in Dietary Policy: The Place of Meat in Dietary Policy: An Exploration of the Animal/Plant Divide
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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
Recorded Oct 9, 2020
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.