Dr. Catherine Cutter's research determines the prevalence of pathogens in foods, develops methods to sample and detect foodborne pathogens, and validates control measures for microbial contaminants in foods. She also researches food safety practices of food handlers and laboratory personnel. Dr. Cutter teaches in food safety–related Extension workshops/short courses for food industry professionals. She is a professor in the Department of Food Science and assistant director of food safety and quality programs, Penn State Extension, in the College of Agricultural Sciences.