Kantha Shelke, Ph.D.
Education
North Dakota State University
MS, Ph.D., Food Science & Clinical Nutrition / Cereal Chemistry & Technology 1978-01-01 - 1987-01-01
Kansas State University
Post-doctoral Fellow, Grain Science & Technology -Work Experience
Corvus Blue LLC
Current
Corvus Blue LLC
McGill University
Current
McGill University
Southwest College of Naturopathic Medicine & Health Sciences
Current
Southwest College of Naturopathic Medicine & Health Sciences
The Johns Hopkins University
Current
The Johns Hopkins University
PLMA - Private Label Manufacturers Association
Current
PLMA - Private Label Manufacturers Association
Nutrition Business Journal
Current
Nutrition Business Journal
Institute of Food Technologists (IFT)
Current
Institute of Food Technologists (IFT)
MCI | The Entrepreneurial School®
2013-11-01 - 2018-12-01
MCI | The Entrepreneurial School®
Putman Media
2002-05-01 - 2014-05-01
Putman Media
Chaordic Commons
2000-01-01 - 2002-01-01
Chaordic Commons
Skills
Summary
I work as Principal of Corvus Blue LLC, a Chicago-based food science and research firm that I founded in 2000. My focus is assisting progressive companies with strategic industry competitive intelligence, innovative new product/technology development and rapid commercialization of honestly healthful foods and food ingredients. I write and present lectures with engagingly candid insights in the health, wellness and business aspects of the food and beverage sector. Additionally, I teach in the Johns Hopkins University Master of Science Program in Food Safety Regulation, at MCI (Innsbruck, Austria), and in short courses of the Institute of Food Technologists. I have authored peer-reviewed articles, technical chapters, and chapters in The Oxford Encyclopedia of Food & Drink in America. My book on Pasta and Noodles: A Global History (2016) is part of the prestigious Edible Series published by Reaktion Books. I serve as an Advisory Board Member for Informa’s Nutrition Business Journal, Science and Technology Commentator for Private Label Manufacturers Association's PLMA Live! video magazine, and as Contributing Editor for Prepared Foods magazine. Additionally, I have served as a judge of foods, ingredients, research, and companies in the health and nutrition space for NutraIngredients Awards (US and Europe), Specialty Food Association sofi Awards, NBJ Awards, XPRIZE, and The French Pastry School baking awards. I am devoted to doing good work at the intersection of science and business to maximize opportunities and minimize risks for honestly healthful foods and ingredients. When I am not teaching or engaging with clients, I travel around the world helping entrepreneurs advance the understanding of food and nutrition, food safety, and regulations. My specialties: Food industry technology, patents, food safety and regulatory review, expert witness services, science marketing and communications strategist for food commodity boards and Fortune 1000 companies, new product /technology developer, lecturer and writer (technical and consumer focused matters).
