Culinary Science & Product Development B.S.
Degree: B.S.
Location(s): Rhode Island
Length: 4 years
Internship: Required, 12 credits
Credits: 121
Product Design for Better Food
Have you ever wondered what it takes to bring new food or beverage products from concept to market? A unique blend of culinary arts and food science, JWU’s Culinary Science & Product Development bachelor of science program prepares you for a career as a research chef, food technologist or flavor expert in product development labs and test kitchens.
With classes in academic and lab environments, you’ll focus on the core competencies of culinary arts and baking and pastry arts, then expand into product development and food technology. Explore food regulations and labeling, food safety, food processing and more. Then put your education into practice by completing a senior-level internship focused on food science, research and development or manufacturing.
When you graduate, you’ll be prepared to develop food and beverage products that meet consumer needs. Make your food ideas a reality with employers such as Campbell’s, Kraft Heinz Company, Tyson Foods, Dunkin’ Brands, Land O’Lakes, McCormick and Stonewall Kitchen.
Credits Foundation Courses | ||
| Choose Culinary or Baking & Pastry Arts Foundation | 18 | |
| Culinary Arts | ||
| Introduction to Culinary Skills and Techniques | ||
| Breakfast & Lunch Cafe | ||
| Elements of a la Minute Cooking | ||
| Contemporary Cooking & Leadership Functions | ||
| Banquets and Catering | ||
| Global à la Carte | ||
| Baking & Pastry Arts | ||
| Foundations of Baking and Pastry | ||
| Principles of Cake Production and Design | ||
| Plated Desserts | ||
| Artisan Bread & Viennoiserie I | ||
| Artisan Bread & Viennoiserie II | ||
| Chocolate, Confections & Mignardise | ||
| Major Courses | ||
| CULS2010 | Introduction to Food Product Development | 3 |
| CULS2210 | Food Science | 3 |
| CULS3015 | Food Ingredient Technology | 3 |
| CULS3025 | Food Processing | 3 |
| CULS4035 | Food Product Design and Development | 3 |
| ENG2010 | Introduction to Technical Communication | 3 |
| Applied/Experiential Learning | ||
| CFIT2799 | College of Food Innovation & Technology Intermediate Internship | 6 |
| or CFIT2699 | College of Food Innovation & Technology Intermediate Internship | |
| CFIT4799 | College of Food Innovation & Technology Advanced Internship | 12 |
| Related Professional Studies | ||
| BIO2201 & BIO2206 | General Microbiology and General Microbiology Laboratory | 4 |
| CHM1000 & CHM1006 | Foundations in Chemistry and Foundations in Chemistry Laboratory | 4 |
| FSM1165 | The Food Safety Manager | 1 |
| FSM2045 | Introduction to Menu Planning and Cost Controls | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level | ||
| Experiencing | 6 | |
| A Multicultural History of America | ||
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 6 | |
| Fundamentals of Algebra (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
| Nutrition | ||
| Interacting | 6 | |
| Macroeconomics | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 6 | |
| Introduction to Organic Chemistry | ||
| Introduction to Life Science | ||
| Free Electives | ||
| 12 credits selected from 1000-4999 numbered offerings within the university | 12 | |
| Total Credits | 120.0 | |
Admission is contingent upon meeting the technical standards for this program.
Flavors & Fun at Del’s
Caleb Atkinson ’24 and Sang Hoon “Sang” Chae ’23 have the most enviable job in Rhode Island: Working on flavor product development at Del’s, the iconic summer treat.
Blend Culinary Arts and Food Science
Start by choosing an 18‐credit foundation in culinary arts or baking & pastry arts. From there, you will be introduced to food science and how food is metabolized in the body. Applied culinary science lab courses build your understanding of the product development process. Topics in food regulations, labeling and food analysis prepare you for advanced coursework before you embark on your required internship.
What Sets Our Program Apart:
- Immersive lab experiences integrating culinary arts and food science
- Real-world projects simulate product development scenarios
- Internships in industry-leading culinary centers, test kitchens and food development labs
- Instruction and mentorship from professionals who bridge academia and industry
What Are Some Career Possibilities?
- Research Chef
- Product Developer
- Food Technologist
- Recipe Developer
- Quality Assurance Manager
- Flavor Chemist
- Sensory Scientist
- Culinary Educator
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Why JWU’s Program Is Unique
JWU has been training and placing graduates in the food industry since 2001. Culinary science is now integral to food product development, from consumer-packaged goods to chain restaurant commissaries. Careers in the industry generally can offer a quality work-life balance — think 9-5.
JWU’s Culinary Science and Product Development program fully integrates culinary arts with food science. The program begins by building a thorough understanding of culinary arts or baking & pastry arts fundamentals, then moves into food science-focused courses, like food ingredient technology, food product development and food processing.
Lab Tour
In our Food Innovation Design Lab (FIDL), learn to design commercial food products from scratch — from researching target markets to refining shelf-stable recipes. The FIDL and our food service kitchens are also where you can explore emerging areas of culinary arts, from food packaging to sustainable food sourcing, food safety and regulation and more.
Study Culinary Science & Product Development at JWU
Faculty Contact
Lynn Tripp, M.S., CFS
Associate Professor
College of Food Innovation & Technology
401-598-2731
lynn.tripp@jwu.edu