Join the Department of Food Science and Nutrition for this seminar series event February 3 online at 1 p.m. featuring guest speaker Kantha Shelke, Ph.D., CFS, IFT Fellow, teaches food safety regulations at Johns Hopkins University, and is a principal at Corvus Blue LLC, a food science and research firm that expedites development and commercialization of new food products and technologies with science and sensibility.
Kantha Shelke
Principal, Corvus Blue | Sr. Lecturer, Johns Hopkins University
February 3, 2022 – 1:00 PM Central Time
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Title: Disruption by the Pandemic: Future Proofing the Food Industry
Abstract: This non-commercial presentation will trace the disruption the coronavirus pandemic has created across the value chain in the food industry and innovations that have changed how food is produced, distributed, and consumed. Case studies and real-world examples will hopefully, inspire the audience to reconsider new product development and new technology development to not only take advantage of opportunities emerging from current events, but to also consider evolving consumer behavior and possible changes in regulations to future-proof the food industry.
Kantha Shelke
Principal, Corvus Blue | Sr. Lecturer, Johns Hopkins University
Short bio:
Kantha Shelke, Ph.D., CFS, IFT Fellow, teaches food safety regulations at Johns Hopkins University, and is a principal at Corvus Blue LLC, a food science and research firm that expedites development and commercialization of new food products and technologies with science and sensibility.
Kantha is a member of the Faculty Advisory Board on Food and Agriculture at McGill University, Montreal, and the Faculty Advisory Board at Southwest College of Naturopathic Medicine, Tempe, Arizona. She is passionate about advancing the understanding of food science, nutrition, food law, food safety, and culinary arts in the marketplace.
FDSN Seminar Series
The FDSN Seminar Series features guest lectures by invited speakers that broaden understanding and knowledge of various scientific topics and original research in food science and nutrition. Speakers include experts from academia, federal government agencies, and the food industry. These seminars are held every Thursday at 1 p.m. Central Time.
Our Virtual Food Industry Friday events showcase food industry professionals, board members, and alumni who are available to meet with students, providing career path insights to the broad and important field of food, science, and technology. Speakers represent a wide range of experience and roles in the food industry such as quality, product development, packaging, regulations, research and development, and more, providing a broad perspective on the food industry. Virtual Food Industry Friday events are held every third Friday of the month during the spring and fall semester from 12:30 to 1:30 p.m. CST. The open seminar forum lasts approximately 45 minutes with a 10-15 minute Q&A session included.