Speakers

future of protein production with plates with healthy food and protein
SPEAKER

Kantha Shelke

Senior Lecturer, Regulatory Science and Food Safety Regulation
at
Johns Hopkins University

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 a contributing editor for Prepared Foods magazine, and PLMALive! video magazine. 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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The Future of Protein Production Chicago

The Meeting Place for Sustainable Protein Production in the Americas

February 24th & 25th 2026