JWU students plating for Senior Buffet.

THE FUTURE OF FOOD


Be a Culinary Problem-Solver

At JWU’s College of Food Innovation & Technology (CFIT), food is a framework for exploring systemic change. Start with a foundation of classic techniques in baking & pastry arts or culinary arts and take your studies in a nearly limitless number of directions, thanks to a growing list of food-related programs — ranging from culinary science and entrepreneurship to nutrition/dietetics, product development, sustainability and beyond — and interdisciplinary projects with other JWU colleges.

Putting learning into action — and gaining perspectives outside your own major — is part of JWU’s educational DNA. And when you visit CFIT labs, it quickly becomes clear that JWU students are problem solvers who know how to think on their feet, with a sense of professionalism, focus and creative drive that’s second to none.

If you’re passionate about food, there’s no better place to prepare you to solve the world’s next big culinary challenges. Are you ready?

Dean Jason Evans, College of Food Innovation & Technology

Meet CFIT Dean Jason Evans

“The need for problem solvers in the food system is greater now than ever.” With CFIT’s focus on the broad interconnections in the food economy, JWU’s CFIT graduates will become the new problem solvers and innovators in a wide range of food-related industries.


Featured Programs

In the Applied Food Science lab.

Applied Food Science

Combine the strength of culinary arts and food science in our unique Applied Food Science bachelor’s degree program. In just two years, you can earn your bachelor's degree and prepare for a career in food product research and development, production management and food technology.

Explore Applied Food Science (B.S).

JWU student sifting ingredients for a cake.

Baking & Pastry Arts

Do you want to master all facets of the dynamic baking and pastry arts industry? JWU’s Baking & Pastry Arts bachelor’s degree program sets the global gold standard in baking and pastry arts education. Learn in advanced lab settings from our world-renowned faculty as you broaden your exposure to a wide range of experiences with artisanal bread, confectionery, viennoiserie, cakes and plated desserts.

Explore Baking & Pastry Arts (B.S.)

Nico Derr '18 (right) at Edesia, where she works on life-saving foods to prevent malnutrition.

Culinary Nutrition

Do you want to become a chef with the foundational knowledge to make nutritious food taste great? Or a nutritionist who knows how to cook? Position yourself on the leading edge of 21st-century food, health and social responsibility through JWU’s Culinary Nutrition bachelor’s degree program.

Explore Culinary Nutrition (B.S.)


Culinary science students in the lab.

Culinary Science & Product Development

Do you ever wonder what makes food taste good? Why changing the way food is cooked can change its flavor? How slight tweaks in a recipe can significantly alter the finished product? Then you’re thinking like a research chef — one who should consider our Culinary Science & Product Development bachelor’s degree program.

Explore Culinary Science & Product Development (B.S.)

A JWU student picks radishes at a local farm.

Food Innovation & Technology

JWU’s new Master of Science in Food Innovation & Technology explores the complexities of our global food system and provides an opportunity for students to analyze the impact food has on people, industries, and the environment. Students will employ disruptive models and technologies to challenge existing systems and develop innovative solutions that address systemic issues.

Explore Food Innovation & Technology (M.S.)

Students trying wines during a wine tasting.

Food & Beverage Entrepreneurship

Want to turn your associate degree into an entrepreneurial venture in the expanding food and beverage industries? JWU’s Food & Beverage Entrepreneurship bachelor’s degree combines entrepreneurship courses with traditional business classes to provide you with the skills to start your own venture, join an emerging venture, or work as a corporate entrepreneur in a range of related industries.

Explore Food & Beverage Entrepreneurship (B.S.)

EXPLORE ALL PROGRAMS

“Food innovation is an essential ingredient for making a better world — for everyone,” notes CFIT Dean Jason Evans. Scroll through JWU’s list of food-related programs, and it’s clear that the options for a culinary career are as open-ended as your imagination.

CULINARY/FOOD PROGRAMS

Johnny cake with brandy maple apples; pickled red onion purée; kale and radish salad; and mustard vinaigrette by JWU Providence students Chantelle Gonsalves '23 and Madison Chamberlain '23.

TAKE ACTION

Harnessing the Power of Food

Chef Branden Lewis, who spearheaded the development of JWU’s new Sustainable Food Systems program, sees it as “a moral obligation” for chefs to understand how their professional practice (be it cooking, sourcing, product development or policy-making) affects the longterm longevity of our food systems: “We’re actually teaching students about the political economy that surrounds their food.”

Transforming Food Systems

Culinary students visiting Wild Harmony Farm to learn about sustainability.

FEATURED FACULTY

Todd Seyfarth, M.S., RD, CSSD

Todd Seyfarth, M.S., RD, CSSD

In addition to being a registered dietitian, Seyfarth is a certified specialist in sports dietetics. “Culinary medicine is applied nutrition. It’s looking at evidence and saying, ‘Here’s how we create a menu ... that can hopefully prevent or manage disease.’”

Meet Associate Professor Seyfarth

Lynn Tripp, M.S., CFS

Lynn Tripp, M.S., CFS

Food science is Tripp’s passion. “Helping students better understand how science applies to food will, ultimately, make them better chefs. It will also encourage them to think analytically, as well as creatively, outside the box.”

Meet Associate Professor Tripp

Professor Jennifer Gallagher

Jennifer Gallagher, M.S., CDM, CEC, CHE

Although food, wine and travel are her primary passions, Charlotte Culinary Arts Department Chair Gallagher is just as passionate about sharing her 20-plus years of experience with the next generation of industry professionals.

Meet Associate Professor Gallagher

Professor Amy Felder

Amy Felder, Ed.D., CEPC, CHE

Charlotte Baking & Pastry Department Chair Felder is a Certified Executive Pastry Chef with the American Culinary Federation. Her book, “Savory Sweets,” details ways in which flavor can be built in plated desserts through the use of savory components.

Meet Professor Felder

Here to Show You the Way

JWU professors are committed to developing your skills and sharing their industry experience to prepare you for the challenges ahead. As JWU Charlotte Chef-on-Assignment Peter Reinhart puts it, “In my 20-plus years of teaching, I have always felt that conveying information and skills is only part of my job. A much deeper and important role for all instructors is to prepare our students for a successful, meaningful life.”

MEET OUR CFIT FACULTY

Charlotte faculty member Peter Reinhart teaching an artisan bread class.

The Future Food All-Stars Challenge

This fall, JWU student-entrepreneurs will be working with JWU Providence Food Entrepreneur in Residence Tyler Florence '94, '04 Hon. and a group of mentors to develop their most creative food-related ideas into fleshed-out business concepts to pitch to investors.

ABOUT THE CHALLENGE

Graphic/logo: Future Food Allstars Challenge Identifier

More Reasons to Choose JWU

Student Support Services

JWU believes every student should have the tools they need to get a great college education.

Student Support Services

students shaking hands

Experiential Education

We connect you to employers and professional development opportunities.

Experiential Education

Karyn Jimenez-Elliott (right) teaching a design class at JWU.

Faculty with industry experience

With JWU's unique approach to education, you work closely with faculty who have expertise in their own unique disciplines.

JWU Faculty