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:
Our "Behind the Science" series looks at food testing from the perspective of the testers and industry experts who devote their careers to it. In this episode, Eurofins Chief Scientific Officer, Dr. Doug Marshall speaks with Senior Analytical Services Manager, Mollie Van Alst about "healthy" labeling claims. Originally recorded on April 23, 2025
Ensuring high-quality ingredients and finished botanical products requires a precise and reliable analytical method. This webinar introduces a fundamental approach to botanical analysis: High Performance Thin Layer Chromatography (HPTLC), a powerful tool for maintaining accuracy and consistency in botanical raw materials and final formulations. Originally Aired on April 21, 2025
Watch this webinar for a discussion on the background behind AAFCO’s recommended method and other commonly used methods, with a focus on which dietary fiber component each method quantifies, and scenarios where it is appropriate to use an alternate method. Original Air Date: April 16, 2025
Analytical chemistry and materials science play pivotal roles in the solution of complex issues over a wide array of sectors ranging from accident investigations to contaminated food products. Only with reliable and timely data can investigators begin to elucidate what occurred and why. Typically, this involves close collaboration between a client and the scientists who will translate the client’s goals into actionable test plans that will ultimately generate the information necessary to understand the root cause of an issue. Watch this webinar for an explanation and examples of this collaborative process with case studies.
When it comes to food safety and regulatory compliance, acidified foods stand out as a unique category that demands careful attention. These shelf-stable products, ranging from pickled vegetables to tangy condiments, rely on precise pH control and proper processing to ensure they remain safe and stable for consumers. In this webinar, we’ll simplify the complexities of acid and acidified foods, breaking down key factors regarding microbiological safety, stability, and regulatory compliance.
Join experts from two leading Eurofins labs in this in-depth webinar as they break down the latest preservative testing methodologies, covering both natural and synthetic preservatives.
This webinar explores approaches to method and monograph development while maintaining safety and quality standards specific to the OTC and Dietary Supplement industries. The speakers share industry insights regarding current state and potential changes with a changing administration. Original Air Date: February 24, 2025.
In this on-demand webinar about controlling listeria, Dr. Douglas Marshall discusses some common sampling and testing practices and highlight risks associated with their use. Original Air Date: January 22, 2025.
In this on-demand webinar, Mollie Van Alst provides a straight-forward explanation of the FDA's proposed changes to the definition of "healthy" on food labels. Original Air Date November 7, 2024.
In this on-demand webinar Cris Amarillas will guide you through the essentials of botanical identity testing. Original Air Date October 16, 2024.
