Dr. D`Amicos research and outreach efforts focus on improving the safety of artisan cheeses through risk assessment and reduction. He currently leads research efforts in food safety and works closely with the artisan cheese industry in food safety and food microbiology related areas such as process control, process validation, environmental testing, hazard analysis and preventative controls. In his short career he has already published 9 peer reviewed articles and 12 abstracts on the subject and is considered one of the top experts in this country on the microbiology of raw milk cheeses. Dennis recent research examines the presence, ecology, and diversity of Listeria spp. in artisan cheese 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. Data from these projects inform exposure assessments and aid in the development of risk reduction interventions and technical outreach to promote the continuous production of microbiologically safe artisan cheese. In addition to his active membership in professional organizations he serves as a reviewer for the Journal of Food Safety, the Journal of Food Science and the Journal of Food Protection. Education " Ph.D, Animal, Nutrition and Food Sciences, University of Vermont, 2008. " MS, Nutrition and Food Sciences, University of Vermont, 2004. " BS, Nutrition and Food Sciences, University of Vermont, 2002. Cum Laude Professional Affiliations " American Dairy Science Association (ADSA) " American Society for Microbiology (ASM) " International Association of Food Protection (IAFP) " Institute of Food Technologists (IFT) " Master Brewers Association of the Americas (MBAA) " American Homebrewers Association (AHA)