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Douglas L. Marshall

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Douglas L. Marshall, PhD, CFS

Douglas L. Marshall, PhD, CFS

Chief Scientific Officer

Dr. Marshall is Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc., a division of the global life sciences company Eurofins Scientific.  He is co-founder and Director of the Food Safety Institute, LLC, an integrated consulting and analytical services company affiliated with the Eurofins network of companies.  He is Technical Director for the Refrigerated Foods Association and Microbiology Task Force Chair for the American Spice Trade Association.  His former positions include the following:

  • Associate Dean and Professor of Public Health, College of Natural and Health Sciences, University of Northern Colorado
  • Adjunct Professor with the Colorado School of Public Health and Colorado State University
  • Professor of Food Science, Nutrition, and Health Promotion at Mississippi State University
  • Assistant Professor of Food Science at Louisiana State University
  • Contributing Editor for the peer-reviewed scientific journal Food Microbiology
  • Four consecutive terms on the editorial board of the Journal of Food Protection

He is a frequent volunteer and consultant to trade associations, NIH, WHO, FAO, USDA, and other government agencies and private companies.  His research and expertise has been featured in popular press venues such as Consumer’s Reports, Fine Cooking, USA Today, Fitness, Health, Men’s Health, Chemtech, Nature Science Updates, and ASM Journal Highlights.  He is a frequently invited speaker and a prolific book chapter writer. With over 250 publications, over 300 invited presentations, and over 100 workshops delivered, his scientific research and outreach interests focus on improving the microbiological quality and safety of foods, with emphasis on meat, poultry, seafoods, and produce.  Among these was the completion of the 4 volume Handbook of Food Science, Technology, and Engineering, which he Co-Edited.  He has been the recipient of a number of awards for his scholarly efforts including the Mississippi Chemical Corporation Award of Excellence for Outstanding Work, the International Association for Food Protection Educator and Harold Barnum Industry Awards.  He is a Fellow and former member of the Board of Directors of the Institute of Food Technologists, inaugural Chair of the International Food Science Certification Commission, and former member of the Board of Directors of the American Spice Trade Association. 

On a personal note, early in his career he served as a deck hand on an Alaskan fishing vessel (well before Deadliest Catch) and prefers to spend his free time lost on a trail in the Colorado Rocky Mountains.

Below are resources from Douglas:



Explore the fast-evolving world of functional beverages with insights on formulation trends, innovation challenges, and scale-up strategies from The National Food Lab.


Bringing a new food or beverage product to life takes more than a good idea—it takes execution. And for early-stage brands, that executional gap between your kitchen and your consumer can feel massive. The problem isn’t passion or creativity. It’s infrastructure. Enter: The Pilot Plant.


You’ve launched before. You know the drill. But in today’s landscape—where trends evolve fast and pressure to innovate is nonstop—even the best R&D teams need an edge. Enter: the pilot plant. It’s your sandbox for rapid iteration, precise testing, and format exploration—without tying up commercial line time or internal resources.


You believe in your ingredient. You’ve seen the research, tested the science, and refined the story. But for buyers, belief isn’t enough—it needs to be experienced. That’s where a pilot plant makes all the difference. Read our blog to learn about the value of a pilot plant for ingredient suppliers.


How is protein quality determined and how is protein content assessed for food labeling? What is an Amino Acid Score? These questions are all answered in our blog about how PDCAAS shapes nutritional claims.


HPTLC is more than just a laboratory technique; it’s a cornerstone of quality assurance in botanical testing. This article delves into the information that should accompany your sample, explaining its scientific significance and role in meeting regulatory standards, in order to ensure accurate analysis.


High-value edible oils like olive oil and avocado oil command premium prices for their flavor and health benefits. However, their value also makes them targets for degradation and food fraud. Read our blog about two complimentary testing approaches essential to protecting your customers and brand: quality testing and authenticity testing.


Regulatory agencies such as the FDA and the Alcohol and Tobacco Tax and Trade Bureau (TTB) have recently proposed and/or finalized several regulations pertaining to the labeling of food & beverages. Read our blog for a straight-forward explanation of the latest updates.


Explore the food safety concerns surrounding Bisphenol A (BPA) in packaging, its potential health risks, and emerging alternatives like BPAF, BP, BPF, and BPS.


Effective risk assessment is essential for ensuring dietary supplement safety, regulatory compliance, and brand integrity. Learn how to protect quality and consumer trust.


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