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:
Discover how SDS-PAGE, a powerful protein analysis method, supports ingredient quality, transparency, and innovation in the food industry—from meat and dairy to plant-based products.
With growing scrutiny from lawmakers and public health advocates, the once-standard GRAS (Generally Recognized as Safe) process may be on the verge of a major overhaul. In this blog, we break down what GRAS really means, why the self-affirmed process has sparked concern, and how the proposed legislation could redefine the future of ingredient approval in the U.S. food system.
Long before the MAHA Report hits the public in May 2025, lawmakers across the country aren’t waiting around. At both the state and federal levels, a wave of action is already underway driven by rare bipartisan agreement on one urgent issue: cleaning up the food supply chain. With a spotlight on protecting younger populations, the momentum is unmistakable.
In May, the Trump Administration released the Make Our Children Healthy Again report—commonly referred to as the MAHA Report. As a new conversation unfolds, let Eurofins help you dive into its implications for the food industry through a series of weekly posts. While the report spans a broad range of topics, our lens will remain focused on the food, beverage, and consumer goods sectors—where we continue to support companies navigating change and driving innovation. Keep reading to find out more on MAHA Report.
At Eurofins Nutrition Analysis Center, we break down the latest AAFCO changes to dietary fiber labeling in pet foods. In this video, our experts guide you through selecting the right testing method based on product type, offering a comprehensive overview of available analytical approaches.
Phospholipids may be small molecules, but their impact is immense. By keeping them active and abundant in infant formula, we're taking one step closer to replicating the remarkable composition of human milk—and nurturing healthy development in every bottle. Click the link to learn how.
The use of real HMOs in infant formula is accelerating, driven by science, innovation, and a commitment to nourishing infants in the healthiest way possible. Enhanced testing methods are unlocking new capabilities—bringing us closer than ever to replicating the complexity and power of human milk. Click the link to learn more about HMOs.
In today’s competitive marketplace, success hinges on more than just product formulation. You must create a product experience that consistently delights consumers. Continue reading to learn how Eurofins Nutrition Analysis Center can help you understand how your product is perceived in the real world.
As the global appetite for high-protein and plant-based protein products continues to grow, food developers face a critical challenge: choosing the right protein ingredients that meet nutritional needs and perform well in real-world applications. Protein functionality testing is the backbone of successful innovation in this evolving space. Read more about protein testing by clicking the link.
In this video, Business Unit Manager, Mallory Bolander, discusses what trends Eurofins Food Chemistry Testing Madison, Inc. is seeing across the food and dietary supplement industries and how they adapt to changing client needs.
