Kimberly Baker

State Consumer Food Safety Program Coordinator
Food Safety Associate
Food Systems and Safety Program Team, Public Service Activities

Office: Clemson Applied Technology Center, Pendleton, SC
Phone: 864-646-2139
Personal Website:


 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


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.