1. K-State home
  2. »K-State Olathe
  3. »About
  4. »People
  5. »faculty
  6. »Londa Nwadike

K-State Olathe

Londa Nwadike

K-State Food Safety Specialist Londa NwadikeIn a unique joint appointment between Kansas State University and the University of Missouri, Londa (Vanderwal) Nwadike serves as State Extension Consumer Food Safety Specialist for both Kansas and Missouri.  She works with county/district Extension Family and Consumer Science agents and other stakeholders in both states to develop programming and resources in food safety, focusing on consumer issues.

Londa has worked for the United Nations Food and Agriculture Organization based in Rome, Italy. She also has extensive experience living and traveling in Africa. Immediately prior to moving to the Kansas City area for this new position, Londa served as Extension Food Safety Specialist for the University of Vermont. She grew up on a farm in South Dakota, so is excited to return to the region with her family. 

Education
Ph.D., Public Health/Agricultural Health and Safety, University of Iowa, 2009
M.S., Food Science, Kansas State University, 2002
B.S., Animal Science and Food Science, South Dakota State University, 2000
Research Interests
  • Behavior change in consumers in relation to food safety practices
  • Methods of providing food safety information to consumers
  • Community Participatory Research
Publications/ Scholarly Work

Vanderwal L, Rautiainen R, Kuye R, Peek-Asa C, Ramirez M, Cook T, Culp K, Donham K. Evaluation of a hand water pump to improve work productivity, health, and safety among women vegetable farmers in the Gambia. Journal of Sustainable Agriculture 2011; 35(4):1-14.

Vanderwal L, Rautiainen R, Kuye R, Peek-Asa C, Ramirez M, Cook T, Culp K, Donham K. Evaluation of long- and short-handled hand hoes developed in a participatory manner among women vegetable farmers in the Gambia.  Applied Ergonomics, 2011; 42:749-756.  

Vanderwal L, Rautiainen R, Kuye R, Peek-Asa C, Ramirez M, Cook T, Culp K, Donham K.  Establishing a community participatory process to select interventions to improve health, safety, and work productivity of women vegetable farmers in the Gambia.  International Journal of Occupational and Environmental Health 2011; 24(1):36-47.

Fox JA, Vander Wal LS, Udomvarapant P, Kropf DH, Boyle EAE, Kastner CL. “Consumer Evaluation of Pre-Cooked Lamb.” Sheep & Goat Research Journal, 2003. 18:65-68. 

Dr. Nwadike can be reached lnwadike@k-state.edu or (913) 307-7391. 

View her CV (pdf)