State Consumer Food Safety Program Coordinator
Food Safety Associate
Food Safety and Nutrition Program Team, Public Service Activities
Office: Clemson Applied Technology Center, Pendleton, SC
Personal Website: www.clemson.edu/extension/food2market
PhD Food Technology
Clemson University 2016
MS Food and Nutrition
Indiana University of Pennsylvania 2003
Indiana University of Pennsylvania 2001
AAS Culinary Arts
Johnson & Wales University 2004
Food Safety, Food Preservation, Nutrition, Food Regulation
Baker, K. A. 2016. Microbiological and quality characteristics of alfalfa (Medicago sativa) and mung bean (Vigna radiata) sprouts grown using different water sources and treated post-harvest (Doctoral dissertation). Retrieved from ProQuest Dissertations and Theses. (Accession Order No. 1621).
Baker, K.A., Han, I.Y., Bailey, J., Johnson, L., Jones, E., Knight, A., MacNaughton, M., Marvin, P., Nolan, K., Martinez-Dawson, R., Dawson, P.L. 2015. Bacterial Transfer From Hands While Eating Popcorn. Food and Nutrition Sciences. 6(15):1333-1338.