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.
Speakers
Nitin Joshi Sr. Principal
PepsiCo/Frito Lay
Robert Baron President
Sensory Spectrum
Michelle Frame President and Founder
Victus Ars, Inc & the Institute of Confectionary Excellence
Angela Anandappa Chief Executive Officer and President
Alliance for Advanced Sanitation
KANTHA Shelke Principal
Corvus Blue LLC
Event Type
- Workshops
Tracks
- Education Extension And Outreach
- Food Business Trends
- Product Development And Ingredient Innovation