Dennis J. D'Amico, Assistant Professor
|ABL Room 302B
|ABL Room 315
Doctor of Philosophy, Food Microbiology. Joint Animal, Nutrition and Food Sciences program. University of Vermont.
Master of Science, Food Microbiology/Technology. Dept. of Nutrition and Food Sciences, University of Vermont.
Bachelor of Science, Nutrition and Food Sciences, Cum Laude, University of Vermont.
Area of Interest
My primary research and outreach efforts focus on improving the safety and quality of cheese. For more than a decade I have worked extensively with small to very-small producers on product development, process control, environmental monitoring, and the development and implementation of food safety management systems. I develop, support and deliver workshops to provide dairy manufacturers and professionals with technical and scientific knowledge necessary to assure the consistent production and sale of safe, high quality cheese and dairy products. My research examines the presence, ecology, and diversity of Listeria spp. in small to very-small dairy processing facilities, the prevalence of pathogenic bacteria in raw milk destined for cheesemaking and microbial behavior during the manufacture and aging of various cheese varieties. Current projects seek to identify natural interventions and preventive controls for traditional dairy foods and the validation of traditional processes.
ANSC 3641 Animal Food Products: Dairy Technology
ANSC 3642W Scientific Writing in Animal Food Products: Dairy Technology
Academic Honors & Awards
Dr. Dennis D'Amico was selected as the recipient of the 2016 ASAS NE Young Scientist Educator Award.
Dr. Dennis D’Amico received an award from the Innovation Center for US Dairy in recognition for Outstanding Leadership, Collaboration, and Education for his work on the US Dairy Food Safety Initiative. (December 2013)
University of Vermont College of Agriculture and Life Sciences New Achiever Alumni Award (2011)
International Association of Food Protection Developing Scientist Competition 2006 Graduate Student Teaching Award of Merit. North American Colleges and Teachers of Agriculture (2004)
Ruben and Rose Mattus Scholarship for undergraduate research (2002)
Efficacy of Protective Cultures to Control Listeria Monocytogenes in Milk and Cheese, George Walker Milk Research Fund.
Equipping small dairy processors with the knowledge and skills necessary to comply with the Food and Drug Administration Preventive Controls Rule for Human Food., N.C. Dairy Foundation, Inc. CO-PI
Development and evaluation of a Listeria monitoring and controls virtual reality simulator for small dairy processors., N.C. Dairy Foundation, Inc. CO-PI
Enhanced surveillance and control of Listeria monocytogenes and Escherichia coli in dairy processing facilities. George Walker Milk Research Fund. (1/1/2015-12/31/2016)
Development, Implementation, and Evaluation of an Online Food Safety Course for Artisan and Farmstead Cheesemakers. USDA/AMS, National Dairy Council. Role: CO-PI
U.S. Artisan and Specialty Cheese Industry Census. American Cheese Education Foundation. 1/1/16-12/31/16
Investigating the beneficial role of low-fat cheese and cheese starter cultures in the prevention of inflammatory bowel disease in a mouse colitis model. USDA/NIFA. 11/6/15-11/5/17. Role: CO-PI
Utilization of GRAS compounds as antimicrobial dip and coating treatments for controlling Listeria monocytogenes on high moisture cheese. USDA/AMS. 8/25/14-12/31/16
Technical Assistance and Training for Small Scale Cheese Makers to Enhance the Microbiological Quality and Safety of Artisan Cheeses. USDA/RD. 07/01/14-06/30/17
Interviews and Articles
"The Ancient Art of Cheesemaking Attracts Scientific Gawkers." NPR Article (November 2014).
"Artisan/Farmstead Cheesemaker Food Safety Course To Be Held in Virgina." SFN Today Article (November 2014).
“Hygiene and Food Safety for Artisan Cheesemaking.” Full day training workshop. Regional workshops presented across the US with more than 500 attendees since 2013.
- The UConn Today article featuring this workshop can be read here
Professional Memberships & Service
American Cheese Society
Board of Directors
Chair, Regulatory and Academic Committee
International Association for Food Protection (IAFP)
Editorial Board, Journal of Food Protection
IAFP Dairy Professional Development Group
Oldways Cheese Coalition
Academic Advisory Committee
Institute of Food Technologists (IFT)
Reviewer: Journal of Food Science
Nutmeg Section of the Institute of Food Technologists
Chair of Scholarship & Awards Committee
American Dairy Science Association (ADSA)
Reviewer: Journal of Dairy Science
American Public Health Association
Technical Committee for the 18th edition of Standard Methods for the Examination of Dairy Products
Worldwide Traditional Cheese Association (WwTCa)
American Society for Microbiology (ASM)
Dairy Practices Council (DPC)
D'Amico, D. (2016). Artisan Cheese Food Safety Forum: 2015 Conference Summary (pp. 226-228): Food Protection Trends. May 2016.
American Cheese Society (2016). Code of Best Practices for Cheesemakers. March 2016.
Nyarko, E., D.J. D'Amico, B. Koeritzer, P. Mach, W. Xia and C.W. Donnelly. 2014. Delivery of selective agents via time-delayed release tablets improves recovery of Listeria monocytogenes injured by acid and nitrite. Journal of Food Protection. 77: 772-780.
D`Amico, D.J. M.J. Druart and C.W. Donnelly. 2014. Comparing the Behavior of Multi-Drug Resistant and Pan-susceptible Salmonella During the Production and Aging of a Gouda Cheese Manufactured from Raw Milk.. Journal of Food Protection 77: 903-913.
D'Amico, Dennis. 2014. Microbiological Quality and Safety Issues in Cheesemaking. In Cheese and Microbes (pp. 251–309 (59)). Eds. C. Donnelly. American Society for Microbiology.
D’Amico, Dennis. 2014. Adventitious Microbes Can Affect the Safety and Quality of Cheese. Microbe. 9(3).
D’Amico, Dennis. 2014. Microbiological Quality and Safety Issues in Cheesemaking. Microbiol Spectrum 2(1). doi:10.1128/microbiolspec. CM-0011-2012.
D’Amico, D.J. and C.W. Donnelly. “Growth and survival of microbial pathogens in cheese”. In: CHEESE: Chemistry, Physics and Microbiology, 4rd Edition. Volume 1: General Aspects. Volume 2: Major Cheese Groups. P.F. Fox, P.L.H. McSweeney, P. Cotter and D.W. Everett, eds. Elsevier Publishers, London.
D'Amico, D. World Trade Organization In Oxford Companion to Cheese. Oxford University Press.
D'Amico, D. General Agreement on Tariffs and Trade: In Oxford Companion to Cheese. Oxford University Press.
D'Amico, D. Hygiene: In Oxford Companion to Cheese. Oxford University Press.
D'Amico, D. Salmonella: In Oxford Companion to Cheese. Oxford University Press.
D'Amico, D. United States Department of Agriculture: In Oxford Companion to Cheese. Oxford University Press.
D'Amico, D. Standards of Identity: In Oxford Companion to Cheese. Oxford University Press.
Sauders, B., D'Amico, D. Listeria monocytogenes cross-contamination of cheese: risk throughout the food supply chain. Epidemiology and Infection.
D'Amico, D. Stakeholder Forum Identifies Challenges and Opportunities in Education and Outreach. Journal of Extension.
Barnes, S. R., and D.J. D’Amico. Survival and Growth of Listeria monocytogenes on Queso Fresco Cheese Stored Under Modified Atmospheres. 2016. ADSA/ASAS Joint Annual Meeting.
Barnes, S. R., and D.J. D’Amico. Evaluating the Efficacy of Commercially Produced Protective Cultures for Controlling Listeria monocytogenes in Broth, Milk, and High Moisture Cheese. International Association for Food Protection Annual Meeting. July 31 - August 3, 2016
Kozak, S.M., K.M. Margison, and D.J. D’Amico. Synergistic Antimicrobial Combinations in the Inhibition and Inactivation of Listeria monocytogenes in a Neutral Broth System and Whole Milk. International Association for Food Protection Annual Meeting. July 31 - August 3, 2016
Kozak, S.M. and D.J. D’Amico. Identification of Synergistic Antimicrobial Combinations to Control Listeria monocytogenes in an Acidified Broth System. American Society for Microbiology Microbe. June 17 - 20, 2016
D`Amico, D.J. and C.W. Donnelly. 2014. Microbiological Assessment and Intervention to Mitigate Environmental Contamination and Listeria monocytogenes Risk in Artisan Cheese Facilities. Journal of Food Protection. 77 (suppl.):189-190.
“Food Safety: A Conversation”. Deep Dive session presented at the 2015 annual conference of the American Cheese Society. Providence, RI. August 1, 2015.
“Managing Listeria monocytogenes in artisan and farmstead cheese production.” Presented at the 2014 annual Science of Artisan Cheese conference. Somerset, UK. August 19, 2014.
“Pathogen Control for Cheesemakers Utilizing Unpasteurized Milk”. Presented at the 2014 International Association for Food Protection annual meeting. Indianapolis, Indiana. August 6, 2014.
“FSMA Updates”. Presented at the 2014 annual conference of the American Cheese Society. Sacramento, California. July 31, 2014.
“Aging Artisan Cheese on Wood”. 2014. Presented at the annual meeting of the National Association of Dairy Regulatory Officials. Kansas City, Missouri. July 15, 2014.
American Academy of Microbiology. Colloquium: The Microbiology of Cheese. June 11, 2014. Washington, D.C.
“Hygiene and Food Safety for Artisan Cheesemaking.” Full day training workshop. Regional workshops presented across the US with more than 500 attendees since August 2012.
“The Food Safety Modernization Act: What It Means for Your Cheese Plant.” Presented at the 2013 annual conference of the American Cheese Society. Madison, Wisconsin. August 2, 2013.
Hobbies/ Non-Academic Interests
With my free time I like to spend time with my family and pets (3 dogs and a rabbit). I like to cook but love to ferment foods. In addition to kombucha, cheese, and other dairy products, I am also a competitive homebrewer.
Last updated: 06/29/2016 10:54:46