Catherine Donnelly, Ph.D. is a Professor of Nutrition and Food Science at the University of Vermont where she has been a member of the faculty for 37 years. She served as Associate Dean and Associate Director of the Vermont Agricultural Experiment Station for UVM’s College of Agriculture and Life Sciences before returning to the faculty. A food microbiologist by training, Donnelly is internationally recognized for her food safety work on the bacterial pathogen Listeria monocytogenes. She has worked closely with Vermont artisan cheesemakers and served as Editor in Chief for The Oxford Companion to Cheese for which she received a James Beard Award. She joined the board in 2011 and has previously served as Vice Chair.
Cathy and her husband, Scott, own The Lakeview Inn, on Caspian Lake in Greensboro. The Lakeview Inn supports Vermont’s working landscape by providing a study center to promote local and regional food products produced by small-scale food entrepreneurs.