Michael Patrick Doyle is an emeritus professor of microbiology, microbiologist, and author. He is an emeritus Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the former director of the college's Center for Food Safety, where he researched foodborne bacterial pathogens. He developed patents to several food safety interventions, including one used as a meat wash. 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.
Doyle is a member of the American Academy of Microbiology; the American Association for the Advancement of Science; the American Society for Microbiology; the International Association for Food Protection; the Institute of Medicine of the National Academies; the National Academy of Inventors;Phi Kappa Phi; Sigma Xi; and Gamma Sigma Delta.