Food Science for the Non-Food Scientist is a foundational workshop designed for professionals across the food system—from sales and marketing to supply chain, procurement, regulatory, business development, and early career technical staff—who interact with food scientists but may not have formal training in food science.
Through practical explanations, sensory demos, real world case examples, and industry relevant terminology, this workshop builds a shared understanding of the science behind food products. Participants will gain confidence communicating with technical teams and customers, improve cross functional collaboration, and strengthen their ability to make informed decisions in product development, ingredient selection, food safety, quality, and commercialization.
Whether you work in an ingredient company, CPG, flavor/seasonings firm, foodservice supplier, startup, or adjacent sector, this workshop equips you with the scientific literacy needed to understand how food products are developed, formulated, processed, and evaluated within modern food organizations.
Instructors:
- Kantha Shelke, Principal at Corvus Blue LLC / Sr. Lecturer at John Hopkins University
- Michelle Schwenk, President and Food Scientist at Bellis Food Solutions
- Bob Baron, President at Sensory Spectrum
- Nitin Joshi, Sr. Principal at PepsiCo
- Michelle Frame, President and Founder at Victus Ars, Inc & the Institute of Confectionary Excellence
- Angela Anandappa, CEO and President at Alliance for Advanced Sanitation
Substitution Policy: If you registered for the workshop but are unable to attend, please contact Maya Salazar at [email protected] with the name and contact information of your replacement. Note that an additional fee may apply if the replacement’s membership status differs from yours.
Event Cancellation: In the event of cancellation, IFT is not responsible for attendee reimbursement of any other costs associated with this workshop beyond refunding the full registration fee.
Food Science for the Non-Food Scientist is a foundational workshop designed for professionals across the food system—from sales and marketing to supply chain, procurement, regulatory, business development, and early career technical staff—who interact with food scientists but may not have formal training in food science.
Through practical explanations, sensory demos, real world case examples, and industry relevant terminology, this workshop builds a shared understanding of the science behind food products. Participants will gain confidence communicating with technical teams and customers, improve cross functional collaboration, and strengthen their ability to make informed decisions in product development, ingredient selection, food safety, quality, and commercialization.
Whether you work in an ingredient company, CPG, flavor/seasonings firm, foodservice supplier, startup, or adjacent sector, this workshop equips you with the scientific literacy needed to understand how food products are developed, formulated, processed, and evaluated within modern food organizations.
Instructors:
- Kantha Shelke, Principal at Corvus Blue LLC / Sr. Lecturer at John Hopkins University
- Michelle Schwenk, President and Food Scientist at Bellis Food Solutions
- Bob Baron, President at Sensory Spectrum
- Nitin Joshi, Sr. Principal at PepsiCo
- Michelle Frame, President and Founder at Victus Ars, Inc & the Institute of Confectionary Excellence
- Angela Anandappa, CEO and President at Alliance for Advanced Sanitation
Substitution Policy: If you registered for the workshop but are unable to attend, please contact Maya Salazar at [email protected] with the name and contact information of your replacement. Note that an additional fee may apply if the replacement’s membership status differs from yours.
Event Cancellation: In the event of cancellation, IFT is not responsible for attendee reimbursement of any other costs associated with this workshop beyond refunding the full registration fee.
