The University of Connecticut (UConn) is one of America’s top 20 public universities, according to U.S. News & World Report. It is home to more than 31,000 students, 1,300 faculty, 230,000 proud alumni, and a handsome husky named Jonathan.

The University has fourteen schools and colleges: Agriculture and Natural Resources, Business, Dental Medicine, Education, Engineering, Fine Arts, Law, Liberal Arts and Sciences, Medicine, Nursing, Pharmacy, and Social Work. Students can choose from eight undergraduate bachelor's degrees with 102 possible majors, as well as seventeen graduate/doctoral degrees and five professional degree programs (MD, JD, etc.).

UConn's main campus in Storrs is admitting the highest-achieving freshmen in University history. Student diversity continues to increase, as does the number of honors students, valedictorians and salutatorians who consistently make UConn their top choice. It's a great time to be a Husky!

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The New Achiever Alumni Award recognizes and honors individuals who earned an undergraduate or graduate degree in the last 15 years (2003-2017) from a program currently or formerly affiliated with the College of Agriculture and Life Sciences.

University of Vermont College of Agriculture and Life Sciences New Achiever Alumni Award

Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco

Efficacy of Antimicrobials Applied Individually and in Combination for Controlling Listeria monocytogenes as Surface Contaminants on Queso Fresco

Acidification of Model Cheese Brines To Control Listeria monocytogenes

Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese

Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination

Synergistic Antimicrobial Combinations Inhibit and Inactivate Listeria monocytogenes in Neutral and Acidic Broth Systems

Dennis D’Amico is an Associate Professor of Dairy Foods in the Department of Animal Science at the University of Connecticut where his research and outreach efforts focus on improving the safety and quality of milk and value-added dairy products.  He received his B.S. and M.S. degrees in Nutrition and Food Sciences and his Ph.D. in Food Microbiology from the University of Vermont. Prior to joining the faculty at UConn he was a founding member of the Vermont Institute for Artisan Cheese where he served as Senior Research Scientist and Lecturer working closely with the artisan cheese industry to develop risk reduction interventions and technical outreach programs. His research continues to examine the presence, ecology, and diversity of microbes in the cheesemaking continuum as well as the natural and novel means of controlling them with a focus on the development and use of natural interventions. Dennis has published more than 60 peer reviewed articles and abstracts on the topic of dairy food safety and quality.  He also serves on  the board of directors of the American Cheese Society and is an active member of several food safety organizations.

Dairy Science

Dairy Industry

Food Microbiology

Food Safety Standards

Food Science

UConn Bio

Microbiology Lab

UConn 360 Podcast: Cheese, Glorious Cheese

CT could play outsized role in Trump political battle over raw milk

Inside Tampa Bay’s raw milk market as scientists fear bird flu in cows

Raw milk is the latest health fad. Experts worry it may spread bird flu.

Raw milk is now legal in Georgia. Is it safe?

Raw Milk Is Being Legalized in More States. Is It Safe?

Meet the cultured solution for food-borne superbugs

Bacterial cultures combat antibiotic resistant Salmonella: ‘One of the biggest challenges in food safety is the emergence of superbugs’

The Foods to Avoid When You’re Pregnant

The Quest for a Totally American Cheese

What’s True (and Totally Not True) About Cheese and Pregnancy

Dennis D'Amico speaks with students at his lab at the Agricultural Biotechnology Laboratory on April 26, 2023. (Peter Morenus/UConn Photo)

Dennis D'Amico, assistant professor of animal science, speaks about cheesmaking and food safety at the W. B. Young Building on June 6, 2014. (Peter Morenus/UConn Photo)

Dennis D'Amico on Sept. 1, 2021. (Peter Morenus/UConn Photo)

Associate Professor of Animal Science Food Safety

University of Connecticut professor partners with USDA Rural Development to provide training and technical assistance to rural small farm businesses to help enhance the safety and quality of small-scale and value-added cheese production through a Rural Business Development Grant.

Making a Better Cheese: Arethusa Farm, UCONN, and USDA

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