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Michael Doyle (microbiologist)
Dr. Michael Patrick Doyle, Ph.D. is a professor of microbiology, microbiologist active in research, and author. He is Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the director of the college's Center for Food Safety,〔() University of Georgia College of Agricultural and Environmental Sciences〕 where he researches foodborne bacterial pathogens. He has developed patents to several food safety interventions, including one used as a meat wash.〔Lyndsey Layton (Obama's pick for food safety chief surprises consumer advocates ) January 28, 2010 Washington Post〕
Doyle has more than 300 refereed journal articles, 14 books, 64 book chapters, 78 invited papers/conference proceedings, 20 patents, and more than 800 invited presentations at national and international professional meetings. He is an active researcher in the area of bacterial foodborne pathogens and works closely with the food industry on issues related to the microbiological safety of foods. His research has focused on the study of microbial pathogenicity, the development of methods for pathogen detection, and the identification of means to control or eliminate pathogens in foods.
Doyle is one of the world's most sought-after food microbiologists,〔() Center Keeps Close Tabs on Food Industry〕 having served as an adviser to the United Nation's World Health Organization (WHO), has been a chairman of food safety committees within the National Academy of Sciences (NAS), a National Associate within the National Academy of Sciences, and was a Distinguished Presenter at the 2009 Israeli Presidential Conference, by invitation of Israeli President Shimon Peres.
==Education==
Doyle graduated from the University of Wisconsin-Madison with a B.S. degree in Bacteriology (1973), followed by an M.S. (1975) and Ph.D. (1977) in Food Microbiology 〔()〕 under the direction of UW professor and adviser Dr. Elmer Marth.
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