Prof. Devlieghere is responsible for several courses at UGent in the following areas: “Food microbiology and food preservation”, “Technology of fishery products” and “Technology of meat and meat products”. He is also responsible for the course “Shelf life of packed foods” in the Advanced Master of Science in Sustainable Food Packaging at UGent campus Kortrijk (Kortrijk, Belgium) and a guest professor in the course “Food microbiology and food preservation” at the Ghent University Global Campus (GUGC; Incheon, South Korea). During his career, prof. Devlieghere has supervised 9 postdoctoral researchers, 36 doctoral theses and >150 master theses.