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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:



Ensure compliance and product safety with Eurofins' USP Microbiology Services. Learn how USP Testing and Suitability Testing help validate methods for dietary supplements, probiotics, and botanicals while avoiding false negatives and regulatory pitfalls.


Low water activity foods (LWAFs) have historically been considered low-risk for microbiological hazards because their limited “free” (unbound) water in the formulation prevents bacterial growth. However, foodborne illness outbreaks revealed that pathogens can survive for extended periods in LWAFs, even in the absence of growth. Watch now to learn what is required to validate control measures to reduce microbial risks in LWAFs. Originally Aired on June 18, 2025.


Whether you're formulating a botanical powder, validating a nutrient claim, or verifying supplier specifications, reporting on a dry matter basis ensures that decisions are grounded in reliable, standardized data. Click to read a simple explanation of dry matter basis reporting, when it matters, and why.


Fortifying foods and dietary supplements with vitamins, minerals, and bioactives has become a key strategy for innovation and value. Understanding and planning around the LOQ is vital to protecting both your product integrity and your brand credibility. Continue reading to learn how to proactively evaluate your nutrient levels against assay capabilities.


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.


Join us as we explore key test methods designed to evaluate a protein ingredient’s application potential—its functionality fingerprint. This webinar showcases how these tests can drive product innovation and includes real-world examples and case studies to demonstrate how this approach has brought insights to life. Originally Aired on May 29, 2025


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.


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.


Explore the critical role of vitamin K in health and the importance of accurate testing for infant formula, food, beverage, and supplement industries. Learn about the latest techniques and troubleshooting strategies to ensure reliable measurement.


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