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College of Food Innovation & Technology

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Join a Legacy of Culinary Excellence

Building on JWU’s global reputation in food education, CFIT will educate and prepare the next generation of culinary and food leaders.

Food is linked to almost every aspect of life, from keeping us healthy to defining cultural traditions. But the world is changing, and so is the function of food in society.

JWU has always been a global leader in culinary education — and the College of Food Innovation & Technology takes this role a step further. CFIT is a landmark interdisciplinary approach to education, meaning we work across areas of expertise to empower graduates to change the world through food.

At CFIT, we explore culinary systems within the contexts of political, social, and economic landscapes, analyzing the impact that food has on us all. With this knowledge, we can develop solutions, practices, and food innovations that make a difference in everyday lives.

Through partnerships with industry leaders, entrepreneurs, NGOs, and even hospitals, CFIT students apply the technical and professional skills they acquire in our hands-on lab-based curricula and unlock important and fulfilling career opportunities.

We believe our culinary foundation — unique in higher education — positions us to become the leader in the field.JWU CHANCELLOR MIM RUNEY, LP.D.

JWU Chancellor Mim Runey speaking

Chancellor Runey on CFIT’s Evolution:

Johnson & Wales is a leader, if not THE leader, in culinary education. We began the College of Culinary Arts in the 1970s and over the years we earned our reputation as a worldwide leader.

I see the establishment of the College of Food Innovation & Technology as the evolution of that education. It really brings us into a much broader conversation around food. Food touches our lives in so many ways — from business to culture, from the economy to the environment — and we have to create interdisciplinary work to begin to analyze today’s issues and seek opportunities to address them.

We see our chefs working with social scientists, political scientists, physicians and business leaders in manufacturing and distribution, advertising and media to bring a comprehensive understanding to some of the challenges we face.

We believe our culinary foundation — unique in higher education — positions us to become the leader in the field.

Culinary/Food Programs of Study

Culinary and food-related programs at JWU comprise a wide range of associate in science (A.S. or A.A.S. in Charlotte), bachelor of science (B.S.), and master of science (M.S.) degrees.

Core culinary degree programs include baking & pastry arts and culinary arts, with options for two or four years.

Bachelor’s degree options also include Applied Food Science (CLT); Culinary Science & Product Development (PVD); Culinary Nutrition; Dietetics & Applied Nutrition (offered through the College of Health & Wellness); a suite of Food & Beverage Industry Management degrees (both a 4-year program and a 2+2 for A.S. holders); and Sustainable Food Systems.

Graduate-level offerings include an M.S. in Food Innovation & Technology and College of Professional Studies programs.

EXPLORE CULINARY MAJORS & PROGRAMS

You can also explore the complete list:

JWU.EDU/MAJORS

Exterior of JWU’s Food Innovation & Design Lab, where researchers will be able to collaborate.

JWU and URI Awarded $270,000 USDA Grant to Research Food Systems

The U.S. Department of Agriculture’s Higher Education Challenge (HEC) grant program recently awarded Johnson & Wales University (JWU) and the University of Rhode Island (URI) more than $270,000 in funding to support food systems research initiatives. The grant will create a Food Systems Faculty Research Fellowship program to strengthen multidisciplinary research experiences for faculty and undergraduate students at both institutions.

As co-leads of the project, Jason Evans, Ph.D., dean of JWU’s College of Food Innovation & Technology (CFIT), and Becky Sartini, associate dean of academic programs in URI’s College of the Environment and Life Sciences (CELS), are looking to accomplish a number of ambitious goals during the program’s 3-year lifespan, including:

  • Awarding at least 8 faculty research fellowships, for projects ranging from one-two years
  • Providing experiential, problem-based learning research experiences for 40 undergraduate students through diverse student research teams comprising at least 30% underrepresented minorities
  • Training at least 8 faculty on implementing and coordinating multidisciplinary research teams

Read about the ways this grant will benefit both institutions:

Food Systems Grant

JWU students working in the Cuisinart Center for Culinary Excellence.

‘Let’s Roll Up Our Sleeves’: JWU’s Culinary Culture

When looking at colleges, Josie Wolfe '18 needed a place that brought more than just technical training to the table, but an immersive experience weaving together all aspects of the culinary industry. JWU was the only school that checked every box.

“I knew I needed the job-specific technical skills: the scaling, the mixing, the decorating. Johnson & Wales also offered a way to develop the industry connections I needed with the experienced faculty and the internship opportunities, and the ability to learn the business aspect of the food service industry,” Josie says.

I’m proud to stand with you as a Wildcat because I know we’re ready to work.JOSIE WOLFE '18

As a 2018 commencement speaker, Josie equated JWU with a strong work ethic, no matter what you study: “I am proud to stand with you as a Wildcat because I know we are ready to get to work. Let’s roll up our sleeves and never stop growing.”

The Eat Well, Play Well panelists, L-R: Priscilla Martinez ’15, Becky Lindberg Schroeder ’13, Keith Garman ’09, James Glaude ’15 and Chef Jonathan Poyourow ’03

Eat Well, Play Well

As part of its partnership with TD Garden and the Boston Bruins, JWU presented “Eat Well, Play Well,” the first installment of a multi-part seminar series, “Game Days: Advancing Innovation.”

Keynote speaker Amy Bragg, RD, LD, CSSD, director of performance nutrition at the University of Alabama, described the demanding, minute-by-minute schedules maintained by Alabama’s elite football players.

The partnership I’ve had with JWU ... has really changed our program and is now an essential part of it.University of Alabama Director of Performance Nutrition AMY BRAGG, RD, LD, CSSD

In separate panel discussions, JWU Providence chefs Todd Seyfarth '01 and Jonathan Poyourow '03, RD, LD, CSCS, explored the links between diet and athletic performance with JWU alumni in the sports nutrition field.

“Once you start building that trust and connection with your players, it segues into the nutrition [discussion] and getting them to try different things,” noted Priscilla Martinez '15, executive performance chef with the Los Angeles Clippers. “It shows them that you’re listening to them and providing the cuisines that they like, but also making it a healthier meal for them.”

“The partnership I’ve had with JWU, Chef Poyourow and Chef Seyfarth — just knowing them and getting to bring JWU students in has really changed our program and is now an essential part of it,” said Bragg.

Culinary Events & Community Learning Opportunities

Each year, CFIT hosts the FIT Symposium, a gathering of the food industry’s top thought leaders to examine culinary trends, exchange ideas, and inspire collaboration.

The Ecolab Center for Culinary Science supports food entrepreneurs and the food industry with a broad range of services that includes product development, nutritional labeling, basic laboratory analysis, and more.

The CFIT Community Learning Hub encompasses classes, customized culinary experiences, and other opportunities that bring the world-class food expertise and facilities of CFIT to the larger community.

A row of typographic badges representing JWU’s 2022-23 rankings (left-right): U.S News, Wall Street Journal/Times Higher Education and Money Magazine