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:
A2 beta-casein milk is growing in popularity as consumers learn about the potential health effects of the A1 beta-casein variant. Understanding the testing options is the first step for brands and retailers to provide trustworthy A2 dairy product. This video explains the science of A2 beta-casein milk and the unique testing options at Eurofins.
Which food labeling rule applies to your food product? Learn more about USDA and FDA Food Labeling guidelines, coverage, and differences.
Eurofins SFA is excited to offer a new IgG protein analysis that provides improved sensitivity, better accuracy, and faster turnaround time relative to ELISA or alternative techniques offered. The analysis is performed according to AOAC 2010.01.
Join our team of presenters at Eurofins Microbiology Laboratories for an in-depth webinar all about rapid microbiological methods. They presented on the range of methods available, as well as the technologies behind them, while also exploring factors that affect their performance. Learn what to consider when selecting a rapid method such as sensitivity, validation status, and speed. Practical considerations around the method applications will be addressed.
Learn about the most common food pathogens and their impact in food handling and production. Testing your products can help manage risk of contamination from pathogens. Partner with Eurofins for all of your food safety testing needs.
Eurofins DQCI Announces Partnership with Southeast Milk, Inc. (SMI) to Assume Operational Responsibility of Belleview, Florida Site. Read more about this partnership in this press release.
Instrument calibration management is the key to mass balance optimization in dairy plants. Eurofins DQCI is the dairy industry’s leading analytical laboratory, adhering to the highest standards supporting infrared and near-infrared technology worldwide.
What species of microorganisms are present in your dairy products? Learn why you need microbiome monitoring for your dairy products.
This publication will cover two additional important points: 1.) How to choose the right calibration set for your application 2.) What criteria you must have for optimal calibration samples
Check out our infographic on the Do's and Dont's of IR Calibration for Dairy Plants. We have also included some daily, weekly, and monthly tips on how to best maintain your IR instrument.
