Michael Patrick Doyle is an microbiologist. He is an emeritus Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences[1] and the former director of the college's Center for Food Safety, where he researched foodborne bacterialpathogens. Doyle was the first food microbiologist to study E. coli. He developed patents for several food safety interventions, including one used as a meat wash.[2]
In 1980, Doyle joined the University of Wisconsin-Madison as a faculty member of the Food Research Institute at UWM.[9]
In 1991 Doyle joined the University of Georgia's College of Agricultural and Environmental Sciences, where he established the UGA Center for Food Safety.[10]