Dr. Catherine Cutter

Biography

Dr. Catherine Nettles Cutter is a professor in the Department of Food Science at The Pennsylvania State University, where she specializes as a Food Safety Extension Specialist focusing on muscle foods. She obtained her Ph.D. in Food Technology from Clemson University, with a minor in Microbiology. Cutter's areas of expertise include food safety, food microbiology, and the prevention of foodborne pathogens in meat, poultry, and seafood. She has extensive experience in the development and implementation of food safety training programs and educational materials aimed at various stakeholders, including small- to medium-sized meat processors and hunters consuming wild game. With many years of service in the field, Dr. Cutter has occupied roles ranging from Assistant Professor to Professor, contributing significantly to the scientific community through research and advisory positions. Her work is supported by numerous professional accolades, affirming her commitment to excellence in food safety and her impact on meat science research. As an editor and reviewer for multiple academic journals, she remains actively involved in advancing the field. Dr. Cutter's research interests focus on microbial quality and safety in muscle foods, including the application of antimicrobial technologies and enhancing food safety protocols.

Research Interests

Experience

Awards