Our Team

Michael P. Doyle

Dr. Michael P. Doyle is a Senior Advisor at Leavitt Partners with expertise in food microbiology and bacterial food borne pathogens. He brings with him more than 30 years of research and experience in food safety initiatives. Currently, Dr. Doyle is a Regents Professor and Director at the Center for Food Safety at University of Georgia, Griffin.

Dr. Doyle has published more than 400 scientific papers on food microbiology and food safety topics and has received several awards for his research accomplishments, including the Nicholas Appert Award of the Institute of Food Technologists. This award is given for those who offer a lifetime of consistent achievement in food technology and is considered one of the most prestigious honors in the industry.

Dr. Doyle’s grasp and understanding of food microbiology is highly regarded as one of the best in the food safety field. He serves as a scientific advisor to the National Academies and is a fellow of the American Academy of Microbiology, the Institute of Food Technologists, and the International Association for Food Protection. Dr. Doyle is also a member of the Institute of Medicine of the National Academies and chairs the Institute of Medicine Food Forum.

At an earlier point in his career, Dr. Doyle was a senior project leader of corporate microbiology at Ralston Purina Company. From there he advanced from Assistant Professor to Distinguished Professor of Food Microbiology, Food Research Institute, University of Wisconsin-Madison.

Not only is Dr. Doyle a native of Madison, Wisconsin, but he also received his B.S., M.S., and Ph.D. degrees from the University of Wisconsin in bacteriology/food microbiology.