J. David Legan, PhD
Director of Science
David earned his Ph.D. in Food Technology from the University of Reading in the UK by modeling the ecology of mixed microbial populations, and then moved to Campden BRI in a variety of microbiological food safety research and client service roles. During that time, he was project lead for the Bacillus component of the UK’s pathogen modeling program. He moved again to Nabisco Research in New Jersey where he ran the corporate microbiology lab and developed a program of preservation technology development and microbial modeling. After the Kraft Foods acquisition, he moved to Chicago to work on Food Safety and Preservation research, and through modeling and validation studies:
- Optimized Oscar Mayer’s use of lactate and diacetate and their naturally cultured alternatives as Listeria-control agents in Ready to Eat meats
- Specified process conditions central to Oscar Mayer’s commercial launch of High Pressure Pasteurization of naturally cured RTE meats
David had responsibility for the Kraft cultures R&D group, developed a partnership to explore microwave sterilization leading to several patents, and led a program that developed an internal proprietary natural antimicrobial commercialized in several Kraft products. Technologies from his group supported approximately $4 billion in annual sales.
After years as a microbiology "client", he is now back in the "provider" role as Director of Science at Eurofins Microbiology Laboratories, Inc., by way of the Covance Food Solutions group based in Madison, WI, which he joined in 2016. In this role, he ensures appropriate method validation, explores new testing technologies, and fields multiple complicated food microbiology questions.
Products that his team has evaluated or developed and launched include:
- The 3M MDS platform in the Madison microbiology laboratory
- Flow cytometry for enumeration of probiotics
- Strain-level confirmation of probiotic identification using the polymerase chain reaction (PCR)
- Next-generation sequencing using the Oxford Nanopore Technologies GridION sequencing platform for microbial identification and microbiome analysis
Below are resources from David:
The botanical industry’s unprecedented surge in popularity brings exciting possibilities, but it also invites a serious challenge: adulteration. This blog explains how to identify adulterated botanicals and the role of third-party testing in protecting consumer health and trust.
The world of wellness is experiencing a “gummification” wave, which includes using gummies to deliver APIs as a replacement for traditional forms like pills and syrups. But this matrix doesn't come without challenges. Click to read how you can ensure the effectiveness of alternative forms like gummies, chews, drink mixes, and lozenges.
Consumer demand for clean label, natural, and plant-based products continues to drive reformulation efforts across the food and beverage industry. One of the biggest shifts in recent years has been the move away from artificial colors (FD&C dyes) in favor of natural colorants derived from fruits, vegetables, plants, and minerals. This paper outlines the common challenges when removing artificial colorants, and shares best practices for creating stable, visually appealing, and cost-effective products using natural alternatives.
Contaminants like ochratoxin A in botanicals and aflatoxins in raw materials pose serious risks to product quality and consumer health. Targeted mycotoxin testing for supplements is critical to meet global compliance standards and protect your brand from costly recalls or regulatory action. Click to learn more.
Pesticide testing is a vital part of maintaining the safety, quality, and regulatory compliance of food products. For QA and food safety managers, understanding the right time to test for pesticides and how to navigate the complex regulatory landscape is crucial for keeping consumers safe and avoiding costly compliance issues. Click to read our guide on pesticide testing to learn more.
When it comes to raw material testing, choosing the right method isn't just a box to check. It's the foundation of your quality control program. So, when should monograph tests be used? And why do they matter? Read our blog to learn more.
Dietary fiber testing in supplements is a highly complex process, requiring careful selection of testing methods customized to specific fiber sources. Many companies may struggle with choosing the right dietary fiber testing methodology, often defaulting to the most convenient or cost-effective option without realizing the implications. This blog will review common types of dietary fiber sources used in supplements along with strategies to ensure accurate and timely results.
In today’s food, dietary supplement, and beverage industry, ensuring accurate sugar content in products is more important than ever. With increasing consumer awareness about nutrition and stricter regulatory requirements, companies must verify and control the levels of sugars present in their products. Sugar testing plays a vital role in maintaining product quality, meeting labeling regulations, and supporting claims such as “low sugar,” “no added sugar,” and “zero sugar.” This blog explores the different types of sugars and sweetener alternatives and considerations when submitting products for testing.
Ensuring the safety and quality of dietary supplements is a cornerstone of regulatory compliance. Among the most critical steps in this process is establishing specifications for chemical contaminants. These contaminants, which can arise from raw materials, manufacturing processes, or environmental exposure, must be controlled to meet the standards outlined in the Code of Federal Regulations (CFR). This guide is designed to assist manufacturers in establishing strong chemical contaminant specifications while ensuring regulatory compliance.
The demand for shelf-stable beverages continues to grow across categories, from juices and ready-to-drink teas to dairy-based and plant-based protein drinks. However, ensuring both safety and product integrity requires a clear understanding of processing methods, particularly as they relate to high-acid vs. low-acid beverages. This white paper outlines best practices for processing high-acid and low-acid beverages, common formulation challenges, and key factors for ensuring a safe, high-quality final product.
