The food that people eat must be safe, clean, and trusted—whether it’s on grocery shelves, in restaurants, or delivered to their doorstep.

Krupashri Ravindranath, our next pathbreaker, Risk Manager, Food Safety at Amazon (Seattle), looks at patterns across hundreds of food products, using data science to figure out the risks as well as help track complaints from customers.

Krupashri talks to Shyam Krishnamurthy from The Interview Portal about working on research projects at FDA (Food & Drug Administration) on how foodborne bacteria can survive on different surfaces, which was an eye-opening experience to understand just how many invisible risks exist in our food systems.

For students, curiosity can take you far. Even the small “why” questions you ask today might lead you to something meaningful tomorrow. So keep asking even if you don’t know the answers !

Krupashri, can you explain what were your growing up years like?

I was born and raised in Karnataka and Andhra Pradesh, India, in a family where agriculture, simplicity, and service shaped who I became. My grandfather was an agriculturist and landlord, hence I often sat beside him as he spoke with local agricultural officers and farmers. These conversations sparked something in me—I wanted to understand how food grows, how crops were harvested and how they spoil. I didn’t know it back then, but that curiosity would follow me for life.

When I was 13, I was diagnosed with Type 1 Diabetes. It meant giving myself insulin shots every single day. At that age, I was terrified of needles, and the idea of living like that felt overwhelming. But my family stood by me like a rock. They helped me turn fear into purpose. I began to see my health not as a setback, but as a reason to learn more about how food affects the human body. I knew I wasn’t the only one who struggled with food-related health issues, and I wanted to help others too.

In school, Biology quickly became my favorite subject. I joined every biology lab I could. I was also part of our Natural Science Association, where I helped organize fun events like “cooking without fire” contests and poster-making. I won a few too. Alongside academics, I visited old-age homes and orphanages through our undergraduate college’s National Service Scheme, which taught me that the smallest efforts could make a big difference. Those early years were full of questions, hands-on learning, and heart—and that shaped who I am today.

What did you do for graduation/post graduation?

For my undergraduate degree, I studied Microbiology, Chemistry, and Botany. I loved exploring how tiny organisms—microbes—could do everything from helping us digest food to spoiling milk in hours. In college, I worked on food-related projects like wine fermentation and even got to intern at BAMUL, a large dairy cooperative, where I tested milk and yogurt for safety in their industrial microbiology lab.

Later, I moved to the U.S. to pursue a Master’s in Food Safety and Technology at the Illinois Institute of Technology in Chicago. It was a huge shift—new place, new culture, new climate—but I was excited. I dove into courses in Food Microbiology, Nutrition, and Product Development. I even worked with the U.S. FDA on research that studied how bacteria like E. coli and Listeria survive on food contact surfaces in manufacturing environments such as stainless steel, plastic equipment and wheat flour. That experience taught me that food safety is not just about science—it’s about people’s lives.

Can you talk about some of the key influences that led  you to such an offbeat, unconventional, and  unique career in Food Safety?

A mix of people, problems, and purpose led me here. My health condition made food personal. I wasn’t just curious—I was invested. I didn’t want anyone else to feel afraid of food the way I once was about eating basic staples every meal. Then came my college professor, Dr. Vanitha N. M. She taught Food and Fermentation Technology, and her classes were magic. She spoke about the science behind cheese, yogurt, pasteurization, and preservation like it was a story. Her enthusiasm was contagious. I asked her questions, and she never once told me to stop.

My internship at BAMUL helped me connect theory to practice. I got to see what food testing looked like in a real dairy microbiology lab, and I loved it. Later, at IIT, attending workshops and working on my research review article, attending seminars made me realize this wasn’t just a passing interest. It was what I wanted to do for life.

How did you plan the steps to get into the career you wanted? Or how did you make a transition to a new career? Tell us about your career path

My career was made one step at a time, with a lot of curiosity, hard work, and asking “what’s next?”

It all started in India with a Dairy Microbiology internship, where I first explored how food is tested for safety. Then I moved to the U.S. for my Master’s in Food Safety and Technology. While studying, I had the opportunity to work as a research assistant at the FDA through the Institute for Food Safety and Health. That experience helped shape the direction of my career.

During my time at the FDA, I contributed to research projects on how foodborne bacteria like E. coli O157:H7 survive on different surfaces in food manufacturing environments—such as stainless steel, plastic, and wheat flour. I also supported a study on how long bacteria like Listeria monocytogenes can survive on sunflower seeds at different storage conditions. It was an eye-opening experience to understand just how many invisible risks exist in our food systems. I reviewed articles, analyzed the data, and was fortunate to contribute to a published review article on UV water decontamination that became part of a food science textbook. It was surreal to see my name cited in academic research—that moment gave me the confidence to keep going.

After graduating, I joined MSI Express in Wisconsin as a Quality Assurance Supervisor. I worked in Aseptic juice production (Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.), making sure the raw materials received for processing and finished products were safe to release into the market. I got promoted multiple times at MSI express and even helped commercialize products for brands like PepsiCo, Starbucks and Liquid IV. I later moved into leadership roles, helping set up electronic food safety systems, managing audits, training and instilling Food Safety Culture across cross-functional teams.

At Mori in Boston, I was the Food Safety Manager. I worked on turning silk—yes, actual silk cocoons —into a food-safe ingredient that could help fruits and vegetables stay fresh longer. In our manufacturing facility, we tested, improved, and commercially scaled up the lab scale bench top process to make sure it was safe and met global standards like for Organic, Kosher, Halal and Safe Quality Food (SQF). I even created a new way through which germs could grow during production, and helped redesign the system to make the food safer and the process more efficient. Today, this work helps reduce food waste by keeping leafy greens fresh for longer in many companies across the U.S. It was here I learned how to influence company culture—to make safety something people truly cared about.

Today, I work at Amazon as a Food Safety Risk Manager. I investigate food-related issues and ensure unsafe products never reach your home. Think of me as the person who helps make sure the food you order online is safe to eat, ensuring retail e-commerce Food Safety. I investigate issues, like labeling mistakes or safety complaints, and make quick decisions to protect people’s health. I use data and technology to track problems, talk to suppliers, and help fix things fast. From a curious child in India to a safety professional managing food risks across the U.S.—it’s been a rewarding journey.

How did you get your first break?

One of my first big breaks came during my time at IIT Chicago. I applied to work with researchers at the US FDA on a food safety project. I was nervous—they were highly accomplished as well as experienced scientists, and I was still learning. But I showed up with questions, eagerness, and a notebook full of ideas. That opportunity opened doors I never imagined. It taught me that showing up with curiosity is sometimes more powerful than showing up with all the answers.

What were some of the challenges you faced? How did you address them?

Moving to the US alone was hard. I missed my family. I had to figure out everything from bank accounts to bus routes. Some days, I felt overwhelmed, but I reminded myself why I came here—to learn, to grow, to make a difference.

Living with diabetes continues to be a challenge. But instead of letting it slow me down, I use it as a reason to keep going. It helps me connect with the purpose behind my work.

Another challenge was being a young woman in leadership. In food manufacturing, that’s not very common. But I learned to stay calm, do my work, and let results speak louder than titles.

Where do you work now? 

I work at Amazon as a Risk Manager for Food Safety. You can think of me as a safety detective for groceries. If there’s even a small chance that a food product could be unsafe—like missing allergy labels or someone got sick—I step in to investigate and stop it from reaching people’s homes.

But I don’t just work on one problem at a time. I look at patterns across hundreds of products, using science, data, and technology to figure out where risks are hiding. I help suppliers track complaints from customers across various food items—so they can fix problems faster and make better food. 

I lead and support crisis events, monitor suppliers with safety issues, and partner with legal and quality teams across the country. I make sure our food safety work supports public health and follows U.S. food laws. Most people never hear about what we do—but that’s the goal. If we do our job right, your food stays safe, and you never must worry about it.

How does your work benefit society? 

Food safety saves lives. It sounds big because it is. I help protect public health by making sure the food people eat is safe, clean, and trusted—whether it’s on grocery shelves, in restaurants, or delivered to their doorstep. At MSI Express, my team helped investigate a major USDA recall and public impact through detailed root cause analysis and smart action. While at Mori, I worked on food-safe silk technology that keeps produce fresher and reduces waste. Now at Amazon, I use data and science to catch safety risks early and stop unsafe products before they ever reach someone’s home.

Tell us an example of a specific memorable work you did that is very close to you!

While working at MSI Express, I was part of a team investigating a food safety issue in manufacturing that led to a USDA recall. I helped research the root cause, document our findings, and worked closely with other teams to implement the right solution. It was a true team effort and one of the most valuable learning experiences of my career. Thankfully, we could resolve the issue in time and avoid any public impact.

That experience has stayed with me—not just because of the outcome, but because it reminded me how important it is to stay alert, work together, and act with care when people’s health is involved.

Your advice to students based on your experience?

If there’s one thing I’ve learned, it’s that curiosity can take you far. Even the small “why” questions you ask today might lead you to something meaningful tomorrow. You don’t need to have all the answers right away. I didn’t either.

When I was younger, I was afraid of a lot of things—like needles, or speaking up. But over time, and with support from others, I started to see those challenges differently. They became reminders to keep going, not reasons to stop.

Try new things when you can—maybe an internship, a part-time project, or simply a conversation with someone in a career you don’t know much about. You might be surprised by what sparks your interest. Don’t worry about following a perfect path. Just take the next right step, one at a time.

Most of all, be kind to yourself. Learn as you go. And keep asking questions. They’re often the beginning of something bigger than you expect.

Future Plans?

I hope to keep growing in the field of food safety—not just by solving problems, but by helping more people understand why food safety matters in everyday life. One day, I’d love to build a platform that makes food safety simple, accessible, and easy to understand—so even a 12-year-old can feel confident about what’s on their plate or general population gets food safety news. I want to give back by teaching, mentoring, and encouraging others the way many have encouraged me. Because safe, healthy food shouldn’t be a privilege—it should be something everyone can rely on.