Agnes Kilonzo-Nthenge

Agnes Kilonzo-Nthenge is a Research Professor in the Department of Agricultural and Environmental Sciences at Tennessee State University's College of Agriculture, where she has served since 2003. She teaches Food Microbiology (AGSC 3530) and maintains an active research program focused on critical food safety challenges from farm to consumer.

Her academic credentials include:

• B.Sc (Ag) from the University of East African, Eldoret, Kenya
• M.Sc from Tuskegee University, Tuskegee, Alabama
• Ph.D. from Auburn University, Auburn, Alabama

Dr. Kilonzo-Nthenge's research centers on antimicrobial resistance in foodborne pathogens, microbial safety of fresh produce, and home environment microbiology. Her work investigates pathogen transmission routes, resistance mechanisms in retail foods, and contamination risks in domestic settings, with direct implications for public health interventions and consumer education.

Her publication record (2006-2015) reveals persistent investigation into foodborne pathogens across poultry, beef, and produce matrices. Key patterns include antimicrobial resistance profiling in retail meats, domestic kitchen contamination pathways, and validation of decontamination methods like gamma irradiation. Her studies consistently bridge laboratory science with real-world food handling practices.

Her notable recognitions include:

• Distinguished Research Support Scientist Award (December 2007)
• Auburn University Presidential Graduate Fellowship (1999-2003)
• Certificate of Excellence in Research, Auburn University (2000)
• Institute of Food Technology Paper Competition Award (2000)

While specific advising relationships aren't documented, her extensive publication record suggests significant mentorship of junior researchers. Her sustained output indicates successful acquisition of research funding throughout her career, though specific grants aren't itemized in available materials.

Her collaborative publication pattern across multiple institutions indicates active participation in interdisciplinary food safety networks, though specific laboratory facilities aren't detailed in the source materials.