Douglas Marshall, PhD

Douglas Marshall, PhDDr. Marshall is Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc., a division of the global life sciences company Eurofins Scientific. He also is cofounder and Director of the Food Safety Institute, LLC, an integrated consulting and analytical services company affiliated with Eurofins Scientific. He currently holds Adjunct Professor positions with Colorado State University and Florida State College.

His former positions include Associate Dean and Professor of Public Health, College of Natural and Health Sciences, University of Northern Colorado, Adjunct Professor with the Colorado School of Public Health, Professor of Food Science, Nutrition, and Health Promotion at Mississippi State University, Assistant Professor of Food Science at Louisiana State University, Contributing Editor for the peer-reviewed scientific journal Food Microbiology, and four consecutive terms on the editorial board of the Journal of Food Protection. He is a frequent consultant to NIH, WHO, FAO, USDA, and other government agencies and private companies. His research and expertise has been featured in popular press venues such as Consumer’s Reports, Fine Cooking, USA Today, Fitness, Health, Men’s Health, Chemtech, Nature Science Updates, and ASM Journal Highlights. He is a frequently invited speaker and a prolific book chapter writer. With over 250 publications and over 125 invited presentations, his scientific research and outreach interests focus on improving the microbiological quality and safety of foods. Among these was the completion of the 4 volume Handbook of Food Science, Technology, and Engineering, which he Co-Edited. He has been the recipient of a number of awards for his scholarly efforts including the Mississippi Chemical Corporation Award of Excellence for Outstanding Work and the International Association for Food Protection Educator Award. He is a Fellow of the Institute of Food Technologists, where he has served as chair of two divisions and two regional sections, currently serves on the Board of Directors, an Inaugural Member of the International Food Science Certification Commission, and a founding member of the Global Traceability Center.

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What do you feel you can contribute to the growth and advancement of IFT?
As a deeply committed 30-year member of IFT I am enthusiastic about the role IFT provides its members and the greater food science and technology community.  Having the good fortune of working for a leading global food analysis company, my experience and connections across continents and cultures are useful attributes that can be deployed to advance IFT’s mission of being a leading learning and networking organization.  Two recent examples of my involvement include major roles as an architect of the Certified Food Scientist program and inaugural financial supporter of the Global Traceability Center.  

As a former academic administrator I have sadly witnessed the results of the past economic recession.  Defunding of our educational institutions and wilting of research funding must cease.  I will lead the charge to make IFT a global thought leader on the importance of government investments in the future of our profession.  As an education champion I look forward to engaging the global academic community and our student association to develop a communication program that can successfully engage policy makers to our cause.  I further believe IFT should be a strong supporter of STEM education programs in our primary and secondary schools as our profession has many teaching examples that bring science to life. 

I am concerned about the growing trend of demonizing processed foods and our profession.  The lack of science literacy amongst critics and the open public stage they occupy must be countered with a reasoned linkage that food science is public health.  Our message must be loud and clear that a world without food science is a world without choice, a world of starvation, and a world of dreadful morbidity and mortality.  My record shows I have the guts carry this message and the determination to build a persuasive argument that is complementary to our profession.

What are the three most important strategic issues facing the profession and the industry that align with IFT’s goals and how would you address these as a member of the Board of Directors?

  • The proliferation of false and unsubstantiated nutritional and health claims has become an embarrassment for the food industry. This trend is continuing to cast the profession in a skeptical light among knowledgeable consumers and the regulatory community. To avoid guilt by association, IFT should be the leading advocate for the use of sound science to verify health impacts of ingredients and functional foods.  With numerous food-related, for-profit competitors IFT must remain the most credible scientific leader serving the profession and must not yield to the lure of economic gain in its activities.
  • As the gateway to the food industry, IFT should continue to emphasize the importance of student learning and engagement. Academic institutions are under severe economic stress and the urge to cut underperforming food science and technology programs is a growing threat. IFT should be a strong advocate in supporting such programs and encourage our policy makers to properly invest in the future of the profession.
  • The reality of global commerce is widely embraced by IFT but to be truly considered influential on the global scene, IFT should expand its educational programming to other parts of the world. The focus should be on further development of strategic partnerships with sister organizations and increased involvement with WHO, FAO, and non-government organizations.

Why do you want to serve on the Board of Directors and how has your work and volunteer experiences prepared you to be a strategic board member?
IFT has undergone a monumental transformation in the past few years. I believe now is the time to step back and assess the impact of these changes. Relevant questions that should be addressed include: Has the membership experience improved?  Does the IFT brand elicit a positive image among members and external clientele? Is the IFT budget more sustainable now and will it be so in the future? What things work and what don’t? What future changes/investments are on the table and what can be done to ensure success? I believe my long association with IFT as a volunteer (many committees, chair of two divisions, and chair of 2 sections) and my experience as an educator, a business owner, and an administrator of a large organization makes my background uniquely relevant to the task.

What defines a successful board and how would you contribute?
I believe a successful board is composed of members that are representative of the membership. Board members should be attuned to membership interests and should be strong advocates of IFT principles, goals, policies, programs, and employees. Board members should embrace diversity and thoughtfully address critics of the organization. As a board member with institutional memory and a champion of new causes I would contribute the best of the past with the vigor of entrepreneurial spirit. Those who know me will attest that I enjoy team work and that I’m very unselfish in my outlook. If these traits are desirable among new board members then I hope you find my background of interest.

Formal Education
PhD, 1989, Food Science and Human Nutrition, University of Florida
MS, 1985, Food Science and Technology, University of Nebraska
BS, 1992, Life Sciences (Microbiology), University of Nebraska

Career History

Company

Title

Start Date

End Date

Eurofins Microbiology Laboratories Inc.

Chief Scientific Officer

2011

Present

University of Northern Colorado

Associate Dean and Professor

2007

2010

Food Safety Institute LLC

Director

1996

Present

Mississippi State University

Professor

1994

2007

Louisiana State University

Assistant Professor

1989

1994

Leadership Experience

Company/Org

Position

Start Date

End Date

IFT: Video Theater Subcommittee, Local Arrangements Committee

Chair

1992

Present

IFT: Basic Symposia Committee

Member

1995

1996

IFT: Food Microbiology Division Executive Committee

Member

1996

1997

IFT: Continuing Education Committee

Member

1996

1998

IFT: New Products & Technologies Committee

Member

2001

2003

IFT: Committee on Sections

Member

2004

2007

IFT: Food Microbiology Division Awards Committee

Chair

1996

1997

IFT: Z.J. Ordal and J.C. Ayres Graduate Student Paper Competitions

Chair

1997

Present

IFT: Annual Meeting

Program Co-Director, Developer, and Instructor

1999

Present

IFT: New Software Tools for Product Development

Shortcourse Co-Director

1999

Present

IFT: Gulf Coast Section Nominations Committee

Chair

1994

1995

IFT: Magnolia Section

Chair

2002

2003

IFT: Food Microbiology Division Nominations Committee

Chair

2006

2007

IFT: Aquatic Food Products Division Nominations Committee

Chair

2010

Present

IFT: Gulf Coast Section

Chair Elect

1993

1994

IFT: Gulf Coast Section

Program Chair

1993

1994

IFT: Magnolia Section

Program Chair

1999

2000

IFT: Magnolia Section

Member, Shortcourse Committee

1994

1995

IFT: Magnolia Section

Chair Elect, Chair, Past Chair

1999

2001

IFT: Food Microbiology Division

Chair Elect, Past Chair

2004

2007

IFT: Aquatic Food Products Division

Chair Elect, Past Chair

2007

02012

IFT: Co-Products of Ethanol Plants: Food Application, Animal Nutrition, and Regulatory/QA Issues, Session 186

Symposium Organizer and Convener

2008

Present

IFT: Aquatic Food Products Division Workshop “Best Practices Workshop for Analyzing Seafood Residues

Program Organizer, Director, and Instructor

2008

Present

IFT: Board of Directors

Member

2011

2014

International Food Science Certification Commission

Member

2013

2014

Professional and Community Recognition

  • Recipient of the Mississippi State University College of Agriculture and Life Sciences and Mississippi Agricultural and Forestry Experiment Station Faculty/Research Scientist Award, 1998.
  • Mississippi Agricultural and Forestry Experiment Station, Research Impact Award, 1998.
  • Distinguished Fellow Lecturer, Rapid Methods and Automation in Microbiology 19th International Workshop/Symposium Shaping the New Millennium, 1999.
  • Mississippi Chemical Corporation Award of Excellence for Outstanding Work, 1999.
  • Appointed to the joint Food and Agriculture Organization of the United Nations and the World Health Organization Roster of Experts on Risk Assessment of Microbiological Hazards in Foods, 2000.
  • Appointed to the Special Emphasis Panel, Infectious Diseases and Microbiology Study Section, ZRG1 SSS-K 10, Center for Scientific Review, National Institutes of Health, NIH-SBIR/STTR, 2001.
  • Appointed Contributing Editor for the London UK based peer-reviewed scientific journal Food Microbiology, 2001-2007.
  • Mississippi State University Ralph E. Powe Research Excellence Award, 2002.
  • Recipient of the International Association for Food Protection Educator Award, 2002.
  • Keynote Lecturer, 19th International Committee on Food Microbiology and Hygiene Symposium, Food Micro 2004.
  • Fellow, Institute of Food Technologists, 2005.
  • Keynote Lecturer, 20th International Committee on Food Microbiology and Hygiene Symposium, Food Safety and Food Biotechnology: Diversity and Global Impact, 2006.
  • Keynote Speaker, 61st Pacific Fisheries Technologists Conference, 2010.
  • Recipient of the Certified Food Scientist professional designation, 2013.
  • Invited Keynote Address, 44th Annual Intermountain Section of the Institute of Food Technologists Symposium, 2013.