Kate is a Food Safety Extension Associate in the Food, Bioprocessing and Nutrition Science Department at NC State University. She is part of the Food Safety Extension Lab program, bringing together experts in food microbiology, extension agents, and a BSL-2 microbiology lab.  The program provides evidence-based food safety knowledge spanning from post-harvest operations through the processing of packaged foods. 

Kate received her undergraduate degree in Human Nutrition, Foods and Exercise from Virginia Tech , completed her dietetic internship at East Carolina University and received her master’s degree in food science from NC State University.