Food labs play a critical role from end-to-end in the value chain of the food industry to help prevent food safety problems, identify source of problems, ensure wholesomeness, and guide new product development. This SupplySide Fresh session will highlight some of the main reasons why testing labs are required in the food and beverages industry.
Dr. Kantha Shelke is a Certified Food Scientist and a Fellow of the Institute of Food Technologists. She teaches food safety regulation at Johns Hopkins University and is founder / principal at Corvus Blue LLC. She has helped develop and launch more than 100 food and supplement products that continue to be successful in the marketplace.
Kantha is on the Faculty Advisory Board on Food and Agriculture at McGill University, Montreal, and the Board of Trustees of the Southwest University of Health Sciences, Tempe, Arizona, and serves as a fractional Scientific & Regulatory Affairs resource for international trade commissions and mid-market enterprises. She is passionate about advancing the understanding of food science, nutrition, food law, food safety, and culinary arts in the marketplace.
