A day in the life of food science (FiNA)

Get a look behind the scenes at what food scientists are doing to future-proof the food and beverage industry, whether the setting is a massive corporation, small business, academia or independent consultancy. Professionals will share the latest ingredient research, industry best practices, career development opportunities, challenges and solutions in the workplace, how to enhance communication—from technical concepts to a scientist’s value within an organization—and much more. Come away with groundbreaking science, a fresh perspective on the wisdom of the ages, and how the combination can help transform not only businesses, but also consumer perception of food and beverage … and the world itself.
Attendees will gain insight into:
  • Ensuring products deliver on their promises.
  • Navigating the challenges of trends and ingredient substitutions.
  • Branching into leadership roles, whether management, C-Suite or employee.
  • Setting, evaluating and adjusting standards around product development.
  • Exploring sustainable food ingredient research, from alt-proteins to upcycling.
  • Examining workforce skills, preparedness and the evolving roles of food scientists.
  • Reviewing considerations such as FDA oversight, product safety, testing and packaging.
  • Working and communicating with governing bodies, co-manufacturers and non-scientific thinkers.

9:00-9:30 How food scientists help future-proof the industry, Kantha Shelke, Ph.D., Founder/Principal, Corvus Blue
9:30-10:00 Forging pathways to sustainable food innovations through interdisciplinary collaborations, Changqi Liu, Ph.D., Associate Professor in Food Science, San Diego State University
10:00-10:30 Workforce preparedness for the food industry, Lilian Senger, Ph.D., Professor and Program Director, Food Science Program, Chapman University
10:30-11:00 Developing business acumen, strategic decision-making skills, and effective communication methods, Michelle Frame, President & Founder, Victus Ars & Institute of Confectionery Excellence
11:00-11:30 Sensory and product development throughout the product-development process, Amy Usiak, R & D Lead, JPG Resources
11:30-12:00 Trends, manufacturing considerations and regulations, Kelly Connelly, Owner, Little Food Lab

In partnership with:

Underwritten by:

Date & Time
Thursday October 26th, 2023 9:00am PDT
End Date & Time
Thursday October 26th, 2023 12:00pm PDT
Islander Ballroom H
11fa57c318fd46d063afb78f1c42fdaa-huge-phKaren Butler
 Senior Managing Editor, Natural Products Insider & Food and Beverage Insider, Informa Markets
Karen Butler is a senior managing editor at Informa Markets. For more than two decades, she’s worked in a variety of editorial roles, covering topics such as animal nutrition, functional beverages, and dietary supplement ingredients and trends.
11fa57c318fd46d063afb78f1c42fdaa-huge-phMichelle Frame
President & Founder, Victus Ars & Institute of Confectionery Excellence
Michelle Frame is an expert in gummy formulating and process equipment. She and her team of food scientists are focused on confectionery delivery systems of various types, and all come from a background of providing product development through the eyes of what works in production. Michelle’s experience includes progressive leadership roles at CPG and ingredient companies, leading to an extensive knowledge base of building technical teams that excel at both creating great tasting and stable products, while supporting selection, implementation, and start-up of production lines. Her capabilities were built at companies including Mars, Kerry, Mantrose, Just Born, and FONA. In addition to confectionery systems, Michelle’s team at Victus Ars also develops products in the sweet bakery and beverage arenas. The Institute of Confectionery Excellence provides an avenue for the management team to share their wealth of knowledge and skills with others in the industry. 
11fa57c318fd46d063afb78f1c42fdaa-huge-phKantha Shelke
Founder/Principal, Corvus Blue
Kantha Shelke, Ph.D., CFS, IFT fellow, teaches food safety regulations at Johns Hopkins University, and is the founder and principal at Corvus Blue LLC, a food science and research firm that expedites development and commercialization of new food products and technologies with regulatory compliance, science and sensibility.
11fa57c318fd46d063afb78f1c42fdaa-huge-phKelly Connelly
Owner, Little Food Lab
Kelly Connelly has developed over 100 new products over 23 years, with 12 years at Mondelez, 4 years at WhiteWave, and 7 years as founder and owner of Little Food Lab. She specializes in innovation, development and commercialization of shelf stable snacks including cookies, crackers, bars, pastries, etc. 
11fa57c318fd46d063afb78f1c42fdaa-huge-phDr. Changqi Liu 
Associate Professor in Food Science, San Diego State University
Dr. Changqi Liu is an Associate Professor in Food Science at San Diego State University. His research interests include food allergy, sustainable foods, and functional foods. Recently, he has been studying nutrient composition, functionality, safety, flavor profile, and consumer acceptance of various sustainable protein sources including cereals, legumes, algae, and edible insects.
11fa57c318fd46d063afb78f1c42fdaa-huge-phDr Lilian Senger
Professor and Program Director, Food Science Program, Chapman University
Lilian Senger (Ph.D.) is a professor and program Director in Chapman University’s M.S Food Science Program. Her instructional activities include teaching Food Chemistry, Food ingredients, and Research Methods. Her greatest informal advising and time commitment outside the classroom has been coaching the IFTSA Chapman college bowl teams. She also serves as a faculty mentor to  Summer Undergraduate Research Fellows in Ecological and Environmental Sciences (SURFEES) from local community colleges in S.California. She is an active member and volunteer of the Institute of Food Technologist/IFT and Southern California IFT (SCIFTS). She has published two book chapters and 35 journal articles. Her lab group is currently examining the role of chlorogenic acid-amino acid interactions and their relationship to color, flavor, and nutritional quality of foods and beverages.
11fa57c318fd46d063afb78f1c42fdaa-huge-phAmy Usiak
R & D Lead, JPG Resources
Amy Usiak, R&D lead at JPG Resources, leverages 20 years' experience with Fortune 100 firms. Specializing in product innovation and team leadership across grocery sectors, she drives breakthroughs in frozen foods, protein cookies, and more. Amy's expertise spans concept to launch, team building, and client success, supported by strong communication and compassion for her clients.