Dr. Marshall is co-founder, Senior Director, and Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc., a division of the global life sciences company Eurofins Scientific. He is co-founder and Director of the Food Safety Institute, LLC, an integrated consulting and analytical services company affiliated with Eurofins. He also serves as a member of the American Spice Trade Association Board of Directors. 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. He has served on advisory boards for Colorado State University, Lumiere Diagnostics Inc., McGill University, Cornell University, and Florida State College. 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 175 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, the International Association for Food Protection Educator and Harold Barnum Industry Awards. He is a Fellow of the Institute of Food Technologists, former member of the IFT Board of Directors, and inaugural Chair of the International Food Science Certification Commission. For IAFP he has volunteered for numerous terms on the Editorial Board of the Journal of Food Protection and Food Protection Trends; local section founder, President, and Affiliate Council Representative; organizer of numerous workshops and symposia; member and Chair of numerous PDGs and committees; mentor to numerous students, and long-time contributor to the Foundation.
For the muscle foods industry he is a certified HACCP instructor, FSMA PCQI instructor, and leads an Environmental Monitoring Workshop for IAFP. His professional meat activities have included greater than 200 consulting appointments working on sanitary facility design, product development, spoilage identification and prevention, and a prolific record of inventing and validating numerous food safety interventions currently used in the industry.