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While it is commonplace to blame much of the world’s ills on meat and its consumption, Dr Frederic Leroy seeks to assure all that meat is a key part of an optimal diet nutritionally, environmentally and ethically.
Dr Leroy’s 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.
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