Kelly Getty

Kelly Getty is a Professor and Extension Specialist in the Department of Animal Sciences and Industry at Kansas State University (KSU), affiliated with the College of Agriculture. She serves as Co-Director of the Kansas Value Added Foods Lab, providing food safety support to Kansas food processors and acting as a Process Authority. Her research focuses on ingredient functionality and new product development, particularly in gluten-free sorghum baked goods and soy-based products. Getty teaches undergraduate and graduate courses in food processing and product development, including FDSCI 305, FDSCI 640, and FDSCI 740.

Getty holds a B.S. (1988) and Ph.D. (1999) in Food Science from KSU, and an M.S. (1994) from Pennsylvania State University. Prior to joining KSU in 2001, she was an Assistant Professor at Clemson University and worked in industry roles at Pizza Hut, Inc. and the American Meat Institute. Her work emphasizes food safety innovations, including pathogen control in produce and meat systems, and the efficacy of antimicrobial treatments.

Her research trends highlight interdisciplinary approaches to food safety and product development, with publications focusing on novel sanitization methods, pathogen reduction strategies, and educational initiatives in food defense. She collaborates across academia and industry to advance food processing technologies while maintaining strong ties to practical applications in Kansas food industries.