College of Food Innovation & Technology

Are you ready to become a culinary leader? At JWU Providence’s College of Food Innovation & Technology (CFIT), learn to explore culinary systems within the contexts of political, social, and economic landscapes, analyzing the impact that food has on our daily lives. Whatever your goals — like opening a restaurant, cooking healthy meals for athletes, or creating great food products, to name a few — JWU will help you achieve them.

Find Your Future in Food

At our Harborside Campus, all 82,000 square feet of our LEED-certified Cuisinart Center for Culinary Excellence (CCCE) are devoted to the art and science of cooking and baking. In our Food Innovation Design Lab (FIDL), learn to research and design commercial food products from scratch. Budding food entrepreneurs compete in our annual Future Food All-Stars competition. Sustainable Food Systems students explore our local foodways to learn how to be future food advocates. At JWU, food innovation comes full circle.



Culinary Science & Product Development

This bachelor’s degree blends the strength of our world-renowned culinary arts programs with the science of food production.

Max Stanger (left) and Kyle Andrew (right) present their mead concept to the judges.

Food & Beverage Entrepreneurship

This program prepares students for careers as innovators creating and managing food- and/or beverage-related small businesses and start-ups.

Sustainable Food Systems students on a Save the Bay trip to learn about our coastal ecosystem.

Sustainable Food Systems

This bachelor of science (B.S.) degree program integrates culinary arts with sustainability, critical thinking, advocacy, and leadership to create tomorrow’s food leaders.

Sharpen Your Career-Ready Skills

Opportunities abound to develop and expand your skills through internships, semester-long Directed Work Experience (DEE) projects or study abroad experiences. You might work with design students to create menu or product designs or craft healthy versions of comfort food favorites with Occupational Therapy Doctorate (OTD) students. Competitions like SharkFest offer safe spaces to take risks and strengthen entrepreneurial skills.

Experiential Education at JWU

Launch Cuisinart Center for Culinary Excellence Cuisinart Center for Culinary Excellence

Launch Food Innovation Design Lab Food Innovation Design Lab (FIDL)

Chantelle Gonsalves '23 (third from left) with the Top 10 finalists of the Young Chef Olympiad competition.

A Global Win

Imagine flying halfway around the world to participate in a global cooking competition. Chantelle Gonsalves '23 had never been out of the United States when she headed to India for the Young Chef Olympiad, a culinary showdown featuring contestants from nearly 60 countries. Months of preparation paid off when she placed 5th — a Top 10 showing and a great victory for JWU.

For Gonsalves, it was an incredible adventure: “A lot of times, the competition didn’t even feel like a competition. It was like one big hangout, honestly, for the mentors and students — with the competition on the side.”

Read Chantelle’s Story

Our Professors Are Experts

CFIT faculty love what they do. Many have spent years in the field as chefs, sommeliers, bakers, product developers or dietitians. They turn these experiences into practical classroom lessons about sustainability, food security, and global food systems. And they will help you develop the connections and professionalism to succeed.

Meet Our Faculty


Wildcats in Action

Read the latest stories, recipes, alumni profiles and news for all things culinary at JWU.


Competitions & More

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.

JWU Providence students can test their entrepreneurial skills in the annual SharkFest and Future Food All-Stars competitions.

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.

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.

Mayo Clinic Executive Wellness Chef Jen Welper '06 at the FIT Symposium.