Tech on Tap’s virtual events continue to draw a large and consistent audience, much like the in-person events in Alexandria, Virginia, which serve to continue Virginia Tech’s connection to the community around the Innovation Campus in Potomac Yard and now extend the discussion to our wider Virginia Tech community.

The second event, held on May 28, focused on food safety and preservation in the time of COVID-19, a popular topic that drew more than 200 attendees. The guest speakers were faculty from Virginia Tech’s Department of Food Science and Technology (FST). 

Robert C. Williams, professor and Extension food microbiologist, highlighted the consumer response to COVID-19; Joell Eifert, director of the Food Innovations Program, featured the food industry’s challenges and reaction; and Melissa Chase, consumer food safety program manager, discussed food preservation techniques and resources. The wide-ranging discussion was moderated by Renee Boyer, professor and Extension specialist. The panel also shared a list of resources for consumers and the foodservice industry.

Tech on Tap partners also joined in to briefly share updates on their own operations and available resources as they plan for the weeks ahead. The partners are Port City Brewing CompanyAlexandria Economic Development Partnership, and Alexandria Library.

By Kerone Wetter

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