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:
As exponential growth of plant-based foods continues, so does research and innovation with plant proteins. But what is the difference between proteins from plants versus animal sources? What challenges do scientists need to overcome? Learn more in the article!
Carotenoids (like beta-carotene, lutein, zeaxanthin, lycopene, and astaxanthin) are of great interest in the food, animal feed, and dietary supplement industries for a variety of reasons. However, due to many factors, their stability in product formulations can be challenging. Find out more!
Food and supplement industry trends show consumers’ want more transparency. Learn more about what consumers are interested in and how working with a transparent third party lab can help you build a more trustworthy brand.
This webinar focuses on best practices for testing dietary supplements with a focus on using scientifically valid test methods. Original air date: April 25, 2022
The multidisciplinary field of food science allows us to have safer, more storage-resistant, nutritious, and better-tasting food products. Gain insights into the different science disciplines that propel the field of Food Science including food chemistry, microbiology, processing, engineering, genomics, and sensory science.
Eurofins SFA is excited to now offer a new FD&C Dye Screen. The FDA approved nine artificial dye molecules for use in foods, drugs, and cosmetics (with some limitations), in addition to a variety of naturally sourced colorants.
Opportunity is rapidly growing for new feed ingredients intended to improve the well-being of both companion animals and livestock. Our webinar aims to address the unique analytical, nutritional, and regulatory challenges that accompany novel animal food ingredients.
This poster discusses the method development of Menadione analysis by Supercritical Fluid Chromatography.
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.
What really is dietary fiber according to the most recent FDA regulations? This blog will help break down the FDA’s most recent definition of fiber as well as provide examples of ingredients used in the industry today.
