Kantha Shelke, Ph.D.

MS/Ph.D. Food Science
Scientist. Educator. Entrepreneur.
Adjunct @jhuaap
Advisor @mcgillu @SCNMAZ
Author @PastaHistory.

[Kantha Shelke, Ph.D. @kantha]

It doesn't matter what you look like...

https://t.co/13FDqk3Oya

[Kantha Shelke, Ph.D. @kantha]

Pink chicken isn't always undercooked. Color is unreliable in poultry — bones, smoke, brine, and pigments can all fool you. What matters: 165°F at the thickest part. A $10 thermometer settles it.
https://t.co/OxQJj6gBab
#FoodScience #FoodSafety

[Kantha Shelke, Ph.D. @kantha]

Fiber sodas. Fiber gummies. Fiber chips.
Every CPG brand is racing to slap grams on the front of the pack.
The winners don't shout the highest number. They make fiber feel like an upgrade, not a compromise.
That's stealth health!
https://t.co/mqIlUjdV1I

[Kantha Shelke, Ph.D. @kantha]

A quiet privilege of working at the intersection of food ingredients & the supplement industry is being invited to judge the NutraIngredients-USA Awards, which honor the best in the field and culminate in a celebration in Chicago on July 13, alongside the Annual IFT Meeting.

[Kantha Shelke, Ph.D. @kantha]

THIS is customer care. A special thanks to Tina, Juliana, Maria, and others at the ⁦@FairmontOrchid⁩ for this beautiful note & thoughtful gift because of a small glitch with mixed up room numbers when I was asleep with a do not disturb sign on.

#ExcellenceInCustomerCare

[Kantha Shelke, Ph.D. @kantha]

Chilling Out: Hot Sales for Cold Drinks
Who knew that the class cup of joe is now served cold: iced coffee, cold press, iced cappuccino, and granitas!

@FoodInstitute @Starbucks @RB_magazine @StatistaCharts
https://t.co/N30xugOZpu

[Kantha Shelke, Ph.D. @kantha]

Happy 100th birthday, Caesar salad!
Created in Tijuana by Chef César Cardini!

Caesar salad, created in Tijuana, celebrates 100 years – NBC 7 San Diego (https://t.co/4LmMlFUjSO)

[Kantha Shelke, Ph.D. @kantha]

Ingredient makers are hitting the sweet spot with toothsome line-up of natural, botanical sugar replacers
@preparedfoods #allulose #stevia #monkfruit #foodscienceandtechnology #formulation #foodchemistry
https://t.co/uRCs5yXSGS

[Kantha Shelke, Ph.D. @kantha]

Unpacking implications of @WHO's @IARC recent decision to classify aspartame as a possible #carcinogen.
@nutritionalo @IFT @IAFPFood
https://t.co/V4DJhnJm7v

[Kantha Shelke, Ph.D. @kantha]

@zhigangsuo May memories tide you over,@zhigangsuo. This has to be a great loss. 🙏🏻🌹

[Kantha Shelke, Ph.D. @kantha]

The 2023 Annual Meeting of @IFT opens with an inspiring address by CEO, Christie Tarantino-Dean.

[Kantha Shelke, Ph.D. @kantha]

3. So, where does that service fee charged by
@DoorDash, @Grubhub, @caviar, @UberEats and their likes go to, @wilfredchan / @FastCompany?

How do we get such firms to pay gig workers more equitably?

[Kantha Shelke, Ph.D. @kantha]

2. Delivery work & driving should not be a gamble!
Thx to @kjacobs9 (UCChair, @UCBLaborCenter) for revealing that @DoorDash & other delivery/rideshare firms don't even pay minimum wages to gig workers who rely on our tips for their livelihood.

[Kantha Shelke, Ph.D. @kantha]

2. Delivery work & driving should not be a gamble!
Thx to @kjacobs9 (UCChair, @UCBLaborCenter) for revealing that @DoorDash & other delivery/rideshare firms don't even pay minimum wages to gig workers who rely on our tips for their livelihood.

[Kantha Shelke, Ph.D. @kantha]

A DoorDash worker cursed at her over a $5 tip. Then she learned what they’re paid
How do we get enterprises like @DoorDash to stop exploiting workers?
https://t.co/4pyfWg9hug

[Kantha Shelke, Ph.D. @kantha]

A DoorDash worker cursed at her over a $5 tip. Then she learned what they’re paid
How do we get enterprises like @DoorDash to stop exploiting workers?
https://t.co/4pyfWg9hug

[Kantha Shelke, Ph.D. @kantha]

Looking forward to testing and tasting sauce & ketchup combinations at the @NatlRestShow
Will everything taste like buffalo?

[Kantha Shelke, Ph.D. @kantha]

Dip your fries into a jalabuffaranch sauce
@KraftHeinzCo unveils customizable sauce dispenser with more than 200 condiment combos for restaurants

https://t.co/D8G4nrInuy

[Kantha Shelke, Ph.D. @kantha]

Dip your fries into a jalabuffaranch sauce
@KraftHeinzCo unveils customizable sauce dispenser with more than 200 condiment combos for restaurants

https://t.co/D8G4nrInuy

[Kantha Shelke, Ph.D. @kantha]

High-sugar Bournvita in the spotlight over misleading health claims
https://t.co/KwYP3W3AwH

[Kantha Shelke, Ph.D. @kantha]

Love this "fact of the day" about the inventor of @Pringles
Thank you, @Factinate

[Kantha Shelke, Ph.D. @kantha]

@m_ebrard Kudos to @LaModernaMx and its people. Be very proud!
@PastaHistory

[Kantha Shelke, Ph.D. @kantha]

Another new way to customize your @Starbucks (and another reason for the waiting line to be longer!)
"Oleato" an olive oil-infused coffee is being launched in Italy with plans for a U.S. launch this spring.
https://t.co/P4tsaUnZfU?

[Kantha Shelke, Ph.D. @kantha]

Here's Why Chefs Don't Bother Reheating Cold Lasagna
Kimberley Laws (🇨🇦 @bigwallofhair) via @MashedHQ
Pasta is just as tasty cold as it is when warm or piping hot!
@sharethepasta @LaModernaMx @Int_Pasta_Org @PastaHistory
https://t.co/x6SoKPG366