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Tech on Tap: The Ripple Effect

Food in the Time of COVID-19

The COVID-19 pandemic has affected the food industry in interesting ways. As Virginia and the country begin to reopen, we consider how will this affect the landscape of our lives.

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.

Speakers: 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.

• Robert C. Williams, Professor and Virginia Cooperative Extension Food Microbiologist
• Renee Boyer, Professor and Virginia Cooperative Extension Specialist
• Melissa Chase, Consumer Food Safety Program Manager
• Joell Eifert, Director of the Food Innovations Program

Partners for Tech On Tap 

Port City Brewery, Alexandria Library, and Alexandria Economic Development Partnership, VT College of Agriculture and Life Science

About Tech On Tap

Learning happens everywhere. Tech on Tap is 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 Virginia Tech's Innovation Campus in Potomac Yard will explore.