Catherine Donnelly

Catherine Donnelly is a renowned food scientist and professor known for her significant contributions to the field of food safety and microbiology. She is particularly recognized for her work on Listeria monocytogenes, a bacterium that causes the infection listeriosis.

Early Life and Education

Catherine Donnelly was born and raised in United States. She developed an interest in science at a young age, which led her to pursue a degree in Food Science from the University of Massachusetts Amherst. She later earned her PhD in Microbiology from the same institution.

Career

After completing her education, Donnelly joined the faculty of the University of Vermont, where she served as a professor in the Department of Nutrition and Food Sciences. Her research primarily focused on the safety of dairy products, particularly cheese. She has made significant contributions to the understanding of the growth and survival of Listeria monocytogenes in cheese.

Donnelly is also known for her work on the American Cheese Society's Safe Cheesemaking Operations Guide, which provides guidelines for artisan cheesemakers to ensure the safety of their products. She has also served as an expert witness in legal cases related to foodborne illnesses.

Awards and Recognition

In recognition of her contributions to food safety, Donnelly has received numerous awards and honors. These include the International Association for Food Protection's Maurice Weber Laboratorian Award and the American Dairy Science Association's Award for Excellence in Dairy Food Safety.

Publications

Donnelly has authored and co-authored numerous scientific publications and books. Her most notable work is perhaps "Cheese and Microbes", a comprehensive guide to the role of microbes in cheese production and safety.

See Also

• Food Science
• Listeria monocytogenes
• Cheese