Innovation in Ingredients and Manufacturing Technologies for the COVID and Post-COVID Marketplace

This presentation will trace the disruption the coronavirus pandemic has created across the value chain of ingredients in the food industry and innovations that have changed how food is produced and distributed. Case studies and real-world examples will hopefully, inspire new product developers, manufacturers, and marketers to not only take advantage of opportunities emerging from current events, but to also consider evolving consumer behavior and possible changes in regulations to future proof the food industry.

Kantha Shelke, Ph.D., CFS, Senior Lecturer, Johns Hopkins University