Tech on Tap: The Ripple Effect: Food in the time of COVID-19

Virginia Tech has set the bar as a leading land-grant university since its founding. When the school launched in 1872, meeting the mission meant offering a curriculum that provided future farmers, trade workers, and soldiers with practical knowledge and personal education around topics like hygiene, health, and manners. Today, that drive to serve means partnering with business and industry to accelerate workforce development and technology.In 1969, Virginia Tech opened its first Northern Virginia Graduate Center -- a white Reston farmhouse with two resident faculty members, a part-time staff, and 65 students. Over the next 50 years, the university’s presence would expand to seven campuses, with program offerings from five colleges serving almost 800 master’s degree and Ph.D. students at seven area locations.With the recently announced expansion in the region to include the university's Innovation Campus in Potomac Yard and collaboration with Children's National in D.C., Virginia Tech’s footprint in the greater Washington, D.C. metro area will be a magnet for leading tech talent, research, and education.

VT in DC

The COVID-19 pandemic has affected the food industry in interesting ways. Hear from, and ask questions of, food science and tech experts.

<h2>Tech on Tap Topic</h2><p>The COVID-19 pandemic has affected the 
food industry in interesting ways: 
food supply chains have been disrupted, the 
food service industry has had to adapt or
 redirect, and many are cooking at home 
more.
 As Virginia and the country begin to reopen,
 we consider how will this affect the 
landscape of our lives.</p><p><strong>Speakers:</strong> Tech on Tap has invited faculty from the Virginia Tech department of Food Science and Technology for a round up of their insights into topics that are particularly salient these days.</p><ul><li>Robert C. Williams, Professor and
 <a href="https://ext.vt.edu/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Virginia Cooperative Extension</a> Food Microbiologist</li><li>Renee Boyer, Professor and
 <a href="https://ext.vt.edu/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Virginia Cooperative Extension</a> Specialist</li><li>Melissa Chase, Consumer Food
 Safety Program Manager</li><li>Joell Eifert, Director of
 the Food Innovations Program</li></ul><h2>About Tech on Tap</h2><p>Learning happens everywhere – Tech on Tap – a regular community speaker series that informs, educates, and raises questions about the impact of new technologies on society, equity, and policy. Topics include the types of issues and problems <a href="https://vt.edu/innovationcampus/index.html" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Virginia Techʼs Innovation Campus</a> in Potomac Yard will explore.</p><p><strong>Partners: </strong><a href="http://portcitybrewing.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Port City Brewery</a>, <a href="https://alexlibraryva.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Alexandria Library</a>, and  <a href="https://alexecon.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Alexandria Economic Development Partnership</a>, <a href="https://www.cals.vt.edu/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">VT College of Agriculture and Life Science </a></p>

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Tech on Tap: The Ripple Effect: Food in the time of COVID-19

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