Kelly Getty
Professor and Extension Specialist
Co-Director, Kansas Value Added Foods Lab
207 Call Hall
Phone: 785-532-2203
Area(s) of Specialization
- Food Safety.
- Food Product Development.
- Ingredient Functionality.
- Food Processing.
Bio Brief
Kelly J.K. Getty, Ph.D., received her B.S. (1988) and Ph.D. (1999) in Food Science from Kansas State University and M.S. (1994) from Pennsylvania State University in Food Science.
Getty started as a faculty member at Kansas State University in 2001 with the Food Science Institute. In 2012, Getty joined the Department of Animal Sciences and Industry with a teaching and research appointment.
Currently, Getty serves as the Co-Director of the Kansas Value Added Food Lab where she provides food safety support to food processors in Kansas and serves as a Process Authority. Her research efforts involve ingredient functionality in food products and development of new food products. Her area of interests include the development of gluten-free sorghum baked goods and soy-based products.
Prior to Kansas State University, Getty was an assistant professor at Clemson University where she taught meat science courses and conducted meat and food safety research. Getty also worked at Pizza Hut, Inc. and the American Meat Institute.
Classes Currently Taught:
- FDSCI 305 – Fundamentals of Food Processing.
- FDSCI 640 – Research and Development of Food Products, undergraduate.
- FDSCI 740 – Research and Development of Food Products, graduate.
- FDSCI 695 – Quality Assurance of Food Products.