Catherine W. Donnelly

Dr. Catherine W. Donnelly is a professor of nutrition and food science at the University of Vermont. She served as the Associate Director of the Vermont Institute for Artisan Cheese from 2004 to 2013. Recognized by colleagues for her many contributions to improving Listeria detection, Dr. Donnelly is widely regarded as an international Listeria expert and has published numerous articles and delivered hundreds of presentations on this bacterial pathogen. Her current scholarly interests include...See more

Dr. Catherine W. Donnelly is a professor of nutrition and food science at the University of Vermont. She served as the Associate Director of the Vermont Institute for Artisan Cheese from 2004 to 2013. Recognized by colleagues for her many contributions to improving Listeria detection, Dr. Donnelly is widely regarded as an international Listeria expert and has published numerous articles and delivered hundreds of presentations on this bacterial pathogen. Her current scholarly interests include investigation of the microbiological safety of aged raw milk cheeses. See less