J. David Legan

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:

Pop of Color: An Informative Discussion of Pigments, Methods, and Unique Matrix Challenges

Our webinar hosted by Dr. Neal Craft, Chief Scientific Officer of Eurofins, explores the world of natural pigments, testing methods, and unique matrix challenges.

Keywords: Webinar Nutritional Food Beverages Ingredients Pet

Food Defense and Intentional Adulteration

During this webinar, Tim Lombardo of Eurofins Food Assurance discussed the differences between food security, food safety, food fraud, and food defense. He provided a short history of FSMA and reviewed regulations for food defense and intentional adulteration protection.

Keywords: Webinar Authenticity Regulatory Botanicals Food Beverages Ingredients Supplements FSMA Food Assurance Food Defense Food Fraud

Eurofins Develops New HPLC Method for Allulose Determination

In response to the rapidly developing, low-calorie sweetener market, Eurofins developed and validated a new HPLC analytical method for allulose determination. Learn more from Eurofins Botanicals, Director of R&D, Dr. Hong You.

Keywords: Blog Nutritional Food Ingredients

Improved Method for Vitamin C Analysis in Serum

This scientific poster demonstrates the importance of appropriate HPLC columns when analyzing Vitamin C in serums.

Keywords: Scientific Research Nutritional Ingredients Supplements Vitamins

Analysis of Spices for Steam Volatile Oils using EQTA Near Infrared Methodology

Steam volatile oil is an important property of spices. The volatile components present in spices contribute to the aroma and flavor of the spice. This paper describes a fast, accurate, and simple technique for analysis of spices using Fourier Transform Near Infrared (FT-NIR) technology.

Keywords: Scientific Research On-Site QTA Ingredients

Determination of Active Vitamin B12 (Cobalamin) in Dietary Supplements and Ingredients by Reverse-phase Liquid Chromatography: Single-laboratory Validation

This study seeks to develop and validate a method for identifying and quantifying four bioactive forms of vitamin B12 (adenosylcobalamin, cyanocobalamin, hydroxocobalamin, and methylcobalamin) from dietary ingredients and supplements, as a consensus quality control protocol for dietary supplement labeling and manufacturing.

Keywords: Scientific Research Nutritional Ingredients Supplements Vitamins

Pathogen Detection by Loop-Mediated Amplification - Brown, et al

Pathogen detection in foods and environmental samples is a critical element in a food management system. This study set out to compare the robustness of Loop Mediated Amplification (LAMP) with that of PCR as illustrated by the detection threshold of Listeria and Salmonella spiked into culture broths previously incubated with various spices.

Keywords: Scientific Research Microbiology Ingredients Pathogen

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