"Dr Leroy studied Bio-engineering Sciences at Ghent University and obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002. 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 often incorporates an interdisciplinary nature, involving collaborations with experts in microbiology, animal production, veterinary sciences, social and consumer sciences, cultural anthropology, and food history. He is passionate about animal source foods in ethical, sustainable & healthy diets."

This episode is hosted by Dr. Shawn Baker MD. Find him at https://shawn-baker.com

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