future of protein production with plates with healthy food and protein

Kantha Shelke

Senior Lecturer, Regulatory Science and Food Safety Regulation
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.

Speaker Agenda

Startup Symposium

Hear from three innovative young companies making their mark in the food-tech space. This session will showcase lightning pitches from each company, with each pitch lasting five minutes...

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April 25, 2024
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Panel Discussion: Safeguarding alt protein safety – tailored regulations for the future

The burgeoning alternative protein space promises a revolution in food production, but alongside innovation comes the crucial responsibility of ensuring consumer safety. Join us for a dynamic panel...

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April 24, 2024
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The Future of Protein Production Chicago

The Meeting Place for Sustainable Protein Production in the Americas

April 24th & 25th