Catherine Donnelly is Professor of Nutrition and Food Science at the University of Vermont, and a James Beard Award-winning author. She was also the co-director of the Vermont Institute for Artisan Cheese, America's first comprehensive academic research center devoted to artisan cheese.
Cathy earned an M.S. and Ph.D. in food science from North Carolina State University. In her academic career she has been recognized by her colleagues for her many contributions to improving Listeria detection, and for her investigations of the microbiological safety of raw milk cheeses.
Cathy is the Editor-in-Chief of The Oxford Companion to Cheese, the most comprehensive reference work on cheese ever published, and the winner of the 2017 James Beard Award for Reference and Scholarship. She was also the editor of the book Cheese and Microbes, and served as the scientific editor of the "Food Microbiology and Safety" section of the Journal of Food Science.