Catherine Donnelly, PhD
Professor Emeritus, College of Agriculture and Life Sciences, University of Vermont
Dr. Donnelly, an expert on the microbiological safety of food, believes that requiring cheesemakers to use pasteurized milk is not the best way to produce safe (and tasty) cheeses; it is better to educate cheesemakers about how to ensure the safety of their raw-milk products. Dr. Donnelly was formerly the co-director of the Vermont Institute for Artisan Cheese which provided educational opportunities and scientiļ¬c/commercial advice to small-scale cheesemakers. Prof. Donnelly is a recognized international expert on the bacterial pathogen Listeria monocytogenes and has published numerous articles and delivered hundreds of presentations on the topic.