Kelly Coughlin

Institute for Food Safety at Cornell University

Ms. Kelly Coughlin has 25 years of experience in water quality monitoring and project management, coordinating reporting and collaboration among state and federal agencies, nonprofit interest groups, academia and local government--with a focus on microbial water quality issues in particular. She is also co-owner of a specialty food business that works closely with upstate NY produce farms. Kelly received her M.S. in Public Health in Environmental Health from Harvard University and B.S. in Biological Sciences from Cornell University. She served as the Interim Program Coordinator to help launch the start of the IFS@CU and now works as a Community Relations Liaison and Extension Professional on special projects and planning.