Kimberly Baker

Food Systems and Safety Program Team Director
Food Safety Associate
Food Systems and Safety Program Team, Public Service Activities

Office: Clemson Applied Technology Center, Pendleton, SC
Phone: 864-646-2139
Email: kabaker@clemson.edu
Personal Website: http://www.clemson.edu/extension/food2market

 

 Educational Background

PhD Food Technology
Clemson University 2016

MS Food and Nutrition
Indiana University of Pennsylvania 2003

BS Dietetics
Indiana University of Pennsylvania 2001

AAS Culinary Arts
Johnson & Wales University 2004

 Research Interests

Food Safety, Food Preservation, Nutrition, Food Regulation

 Publications

Baker, K. A., Beecher, L., Northcutt, J. K. 2019. Effect of irrigation water source and post-harvest washing treatment on the microflora of alfalfa and mung bean sprouts. Food Control. 100, 151-157. https://doi.org/10.1016/j.foodcont.2019.01.015.

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.