Schedule:
5-5:30 PM Networking & Appetizers
5:30-5:45 PM CFSF Scholarship Recipient Recognition
5:45-6:45 PM Tanner Lecture
6:45-7:15 PM Networking & Appetizers
Location:
Cafe La Cave
2777 S. Mannheim Rd.
Des Plaines, IL 60018
Fees:
$15.00 Streaming / On-Demand
$50.00 Members
$60.00 Non-members
Unemployed Members can use voucher UNEMP-1010050 to save 50%
No refunds as speaker presentation recording is available on demand
Food preparation technologies, from canning to cell-based cultivated foods, have rocked the food industry and the marketplace by evoking contradictions, controversies and concerns which impact purchasing decisions among a growing segment of consumers.
Their climate-conscious perspectives and commitments — albeit idyllic — are commonly confounded with complexity and confusion about what’s the best choice for their prosperity and for the planet.
A clearer understanding among consumers about how these innovations favorably impact the value chain of food production, processing & packaging sustainability, supply chain reliability, and ultimately health & well-being is crucial to exonerating the food industry from unfounded controversies which continue to spawn misinformation and foment distrust.
In our dual role of scientist-consumers, what should we believe and how can we be objective in what and whom to trust?
The scientific method and cooperative learning have served humankind well in our collective quest to seek answers and make sense of complexity and information. The primary question we must consider is how to transparently share our discoveries to-date about the value proposition of food innovations.
Our ultimate goal should be to help consumers navigate the modern food marketplace both confidently and conscientiously.
Dr. Shelke teaches food safety regulations at Johns Hopkins University, and is a founder and 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 Phi Tau Sigma, the Honor Society for Food Science and Technology, and serves on 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 a contributing editor for Prepared Foods magazine, and PLMALive! video magazine, a judge and trendspotter for the Specialty Food Association’s Fancy Food Show, and a judge for XPRZE “Feed the Next Billion” competition, Foodicons Challenge, Rabobank Leadership Awards, and several other international food science and food product /ingredient competitions.
Her book “Pasta and Noodles: A Global History” was published in August 2016 by Reaktion Press, UK. When not teaching or working with clients, she helps advance the understanding of food science and nutrition, food safety, and regulations in the marketplace.
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