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Supporting confident decision-making by identifying nutrition or food safety information gaps and filling them. Knowledge of multisectoral decision-making, conflict of interest issues, research investments, scientific integrity and food safety. Dr. Jones has a strong scientific background in the food, agriculture and chemical industries, and brings over 20 years of global experience in industry and government. She leads IAFNS鈥檚 multi-sector scientists, trustees and staff to extend the organization鈥檚 contribution to and impact within diverse scientific and health communities. Leveraging the input of government, industry and academic scientists she catalyzes the advancement of science. In doing so, she is expert in multi-sectoral processes and research investments that benefit public health.

As a registered and licensed dietitian with a culinary degree, Baker is focused on developing solutions for specific food and nutrition problems and situations, working with entities such as the Department of Health and Environmental Control, Department of Agriculture and various organizations across South Carolina and the United States.

Having developed the University鈥檚 Food2Market program, her expertise guides food entrepreneurs with novel products to create goods that are safe for consumer consumption. The program covers local, state and federal regulations, along with what makes a facility approved for processing, food safety planning, food manufacturing, product testing, nutrition labeling, product packaging, documents and record keeping, traceability and recall as well as resources to assist businesses.

Joining Clemson in 2004 as a food service manager with ARAMARK (Clemson Dining Services), Baker started working with Clemson Extension as a food safety and nutrition agent in 2007 and has moved into the role of food systems and safety program team director. Additionally, she teaches individuals how to preserve food through home canning and works with individuals 鈥� and organizations 鈥� to ensure proper protocols are followed to prevent foodborne illnesses, whether someone is cooking and serving a mass meal or selling one for a fundraiser, peddling items at a local farmers market or distributing a product at retail through grocery stores.

Baker has organized and conducted numerous workshops and presentations on a variety of topics. Her in-depth understanding of food science has not only established controls and regulation of food for human consumption but also for pet food and animal feed. Keeping pet, livestock and poultry feed from becoming contaminated by foodborne pathogens also protects a child who accidently ingests pet food from becoming sick due to salmonella and other bacteria.

Before joining Clemson, Baker worked as a registered dietitian and food service manager at The Citadel military college in Charleston, South Carolina, cooking large quantities of food for 2,000 cadets and creating specialized meals for those with special dietary needs. As a student, she worked with a local Country Club during school, along with a bar and grill for food service experience.

Dr. Neal Saab is Senior Science Program Manager for the Institute for Advancement of Food and Nutrition Sciences (IAFNS) where he leads the research and outreach efforts in several areas including caffeine, food chemical safety, and food and packaging safety and sustainability. Dr. Saab has broad experience engaging regulatory agencies on environmental risk assessment of chemicals and also managed science committees focused on exposure and toxicology. Dr. Saab has a strong research background in plant science and biotechnology and has been awarded two patents for his innovations. He received his PhD in Crop聽Science聽from Cornell University.

Dr. Caitlin Karolenko, PhD is a Scientific Program Manager at the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). In this role, Dr. Karolenko leads various food safety initiatives including the Food Microbiology Committee. Additionally, she manages organizational projects to promote and enhance scientific integrity in the food and nutrition research process. Dr. Karolenko received her PhD in Food Science with a concentration in Food Microbiology from Oklahoma State University. She has direct experience with process validation including pathogen inhibition and microbiome analysis. 

Kim teaches mostly Cost Control and Budgeting. Kim also teaches Tourism in a Global Context, Technology Strategies in the hospitality industry, and Beverage Management (from Fall 2023).
Kim’s research focuses on food safety/sanitation, risky food consumption, restaurant inspection system, hotel & restaurant cleanliness, consumer behavior in restaurants, and event management.
Kim earned a bachelor's degree in Hotel Administration at the University of Nevada, Las Vegas, and Chemical Engineering/Engineer Chemistry at Han Yang University, a master's degree in Tourism Administration at George Washington University, and a doctorate in Hospitality and Tourism Management at Purdue University.

 is an expert in the field of rapid detection of pathogens and toxins with extensive research and development experience in microbial diagnostics, and characterization of microbiome found in different environments (food, water, etc.), animal gut, and other body sites. He leads an interdisciplinary group researching food safety and neighborhood food systems in an urban environment, and clinical and translational microbiology.
More information:
Banerjee's interdisciplinary group conducts research on food safety and neighborhood food systems. They are interested in assessing the attribution of different environmental sources in the dissemination of pathogens through the food chain causing human health risks and microbial food safety. The focus of their research program comprises extensive laboratory-based investigation to develop biosensors and other molecular methods for rapid detection, screening, and characterization of pathogenic microorganisms or toxins from food, environmental (water, air, soil), and clinical samples.
Affiliations:
Banerjee is an associate professor of food safety in the  and a faculty Extension specialist for , both housed in the  at the . He is also an associate professor in the  at U of I.


 

 enhances food nutritional quality while reducing the incidence of cancer, heart disease, macular degeneration, obesity, and other degenerative diseases in his plant breeding program, which focuses on the development of brassica vegetable germplasm (broccoli, cabbage, cauliflower, and kale) with improved flavor and health properties. He investigates the genetics controlling the biosynthesis of health-promoting phytochemicals in these vegetables. In recent years, he has focused on surface properties of leafy vegetables that make them more or less susceptible to foodborne-illness-causing pathogens. He has also focused on identifying healthful natural food colorants, e.g., anthocyanins in purple corn, as an alternative to artificial dyes. His updated publications can be found on . 
Dr. Juvik is a professor in the  in the  at the .