Kantha Shelke

At Johns Hopkins, Kantha Shelke is a senior lecturer in the MS in Regulatory Science program where she teaches Food Production cGMPs: Regulations, Standards, and Emerging Controls and Regulation of Dietary Supplements, the only university course on the subject.

With more than three decades in food processing technology, regulatory compliance, and nutrition optimization, she has held research and development, food safety, innovation, and regulatory leadership roles at Pillsbury, Continental Baking, and Ben & Jerry’s, and led enterprise change management at ACNielsen.

As Principal of Corvus Blue LLC, Shelke advises companies across the food supply chain –from ingredient development to market realization – on science-based, commercially viable solutions that advance nourishment and safety. She has served as an expert witness in 20+ food and supplement litigations in district and federal courts, advises a dozen-plus national trade commissions and commodity boards, and authored Pasta and Noodles: A Global History and 30+ peer-reviewed articles.

A Fellow of the Institute of Food Technologists, Shelke holds a PhD in Cereal Chemistry and Technology, Master of Science degrees in Food Science and Nutrition and Organic Chemistry of Natural Products, and a Bachelor of Science in Physics, Chemistry, Botany, and Zoology.