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More Resources >> Our People >> J. David Legan

J. David Legan

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J. David Legan, PhD

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:


Understanding the Nutrition Facts Panel: What is required by the USDA and FDA for your product? 

Watch this webinar to gain an understanding of the difference between the USDA and FDA labeling regulations.  Also, learn which products fall into which regulation.
Keywords: Webinar Regulatory Food Nutritional Meat

Analytical Method Development and Validation for Compliant Testing Webinar

Analytical method development and validation is a complex topic; in this webinar, Josh Rhein and Leo Schilling attempt to break it down for you and discuss some best practices.
Keywords: Webinar Regulatory ID&Purity Supplements Food

What the FDA Has to Say About Gluten-Free Labeling

What are the labeling standards for gluten-free foods? Gain insights on the FDA's definition of gluten-free products and foods and how to meet voluntary labeling standards.
Keywords: Blog Allergens Regulatory Food Ingredients

The Role of Food Science in Global Food Security

Learn more about global food security, why it is important, and how food science and technology play an important role in mitigating global food insecurity and reducing food waste.
Keywords: Blog Regulatory Food

Key FDA Food Safety Terms You Need to Know

When developing a new food ingredient or product does it mean to be FDA-compliant? Food grade vs. food-safe, what's the difference? And how is a product generally recognized as safe? Learn more about these FDA terms and if they apply to you.
Keywords: Blog Regulatory Food Ingredients FDA

Hemp Analytical Trends Plus Regulatory Updates Webinar

This webinar discusses current analytical trends, focusing on low level cannabinoids testing and meeting stringent limits for pesticide residue testing. We briefly review navigating API and OTC testing to meet GMP requirements. Finally, we share updates related to hemp and feed, as well as the certification process of the USHA.
Keywords: Webinar Hemp & CBD Regulatory

Ethylene Oxide in Food Webinar

Ethylene oxide is a highly reactive gas used in some countries to inhibit microbial contamination in certain food products.
Keywords: Webinar Ethylene Oxide Food Regulatory Contaminants

Understanding Food Fraud, Food Defense, Authenticity, and Adulteration of Foods

Learn more about the similarities and differences between the terms: fraud, defense, authenticity, and adulteration when it comes to foods, ingredients, and supplements.
Keywords: Blog Authenticity ID & Purity Regulatory Botanicals Supplements Food Ingredients Meat

Good Laboratory Practices vs. Good Manufacturing Practices: What's the Difference?

Both Good Laboratory Practices (GLP) and Good Manufacturing Practices (GMP) can apply to testing needed for your raw materials and products. Learn how they apply during different phases of the product development process.
Keywords: Blog Regulatory Ingredients Supplements Animal Health OTC

Why You Should Adopt Front-of-Package Labeling

Is Front-of-Package Labeling right for you? Learn how Front-of-Package Labeling affects nutritional value and market sales, and how Eurofins can help with testing your products and generating nutritional and dietary supplement facts panels.
Keywords: Blog Nutritional Regulatory Food

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